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Apricot-Pineapple Glazed Shrimp Recipe

Apricot-Pineapple Glazed Shrimp Recipe

"This is one of my favorite grill recipes. The glaze is sweet, tangy and addictive, and the shrimp tastes great over rice, on salad or as an appetizer.” Trisha Kruse - Eagle, Idaho
TOTAL TIME: Prep: 30 min. Grill: 10 min. YIELD:14 servings


  • 1 cup apricot preserves
  • 1/4 cup finely chopped dried apricots
  • 2 tablespoons finely chopped onion
  • 1 tablespoon rice vinegar
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, halved
  • 1/4 teaspoon salt
  • 28 uncooked jumbo shrimp, peeled and deveined
  • 2 cups cubed fresh pineapple (about 14 pieces)
  • 1 medium sweet red pepper, cut into 14 pieces


  • 1. Place first seven ingredients in a food processor. Cover and process until blended; set aside half of sauce for serving.
  • 2. On each of 14 metal or soaked wooden appetizer skewers, thread shrimp, pineapple and red pepper. Grill, covered, over medium heat for 3-4 minutes on each side or until shrimp turn pink, basting frequently with remaining sauce. Serve with reserved sauce. Yield: 14 appetizers.

Nutritional Facts

1 kabob with about 2-1/2 teaspoons sauce equals 120 calories, 1 g fat (trace saturated fat), 62 mg cholesterol, 139 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.