Apricot-Glazed Shrimp

Name: Apricot-Glazed Shrimp
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings.
Ingredients: 2 teaspoons cornstarch; 1/2 cup chicken broth; 3 tablespoons apricot preserves; 1 tablespoon reduced-sodium soy sauce; 1 teaspoon sesame seeds, toasted; 1 medium green pepper, julienned; 1 medium sweet red pepper, julienned; 1/4 cup sliced green onions; 1 garlic clove, minced; 2 teaspoons canola oil; 1/2 pound uncooked medium shrimp, peeled and deveined; 1/2 cup sliced water chestnuts, drained; 1-1/2 cups hot cooked rice

"My husband has always been a beef and pork man, but after 53 years, I've finally gotten him to eat seafood," writes Aletha Graves of Bellingham, Washington. "Sometimes I substitute cubed pork for the shrimp, and that's excellent, too!"

Ingredients

2 teaspoons cornstarch
1/2 cup chicken broth
3 tablespoons apricot preserves
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame seeds, toasted
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1/4 cup sliced green onions
1 garlic clove, minced
2 teaspoons canola oil
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sliced water chestnuts, drained
1-1/2 cups hot cooked rice

Directions

In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
In a large nonstick skillet or wok, stir-fry the peppers, onions and garlic in oil for 5 minutes or until crisp-tender. Add shrimp and water chestnuts; stir-fry until shrimp turn pink. Stir broth mixture; add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

Nutrition Facts

1 cup: 471 calories, 8g fat (1g saturated fat), 172mg cholesterol, 724mg sodium, 70g carbohydrate (0 sugars, 4g fiber), 30g protein.

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Reviews

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Average Rating:

dianeInFv

May 1, 2016

I really liked this recipe.. it was quick and easy. When I made it, I added a small amount of cayenne pepper and red pepper flakes to the apricot mix, but only enough to add a little spiciness. It was still mild enough that my 2 y/o happily ate it. I love that sweet, spicy, tangy mix of flavors. Thanks for the recipe!
Rforman123

Jan 23, 2013

The recipe was easy to make and didn't take long. There was very little apricot flavor. Overall the flavor was muddled.
walkinbuds

Mar 3, 2010

We enjoyed this recipe very much. I doubled the recipe to make enough for my family and would probably reduce the amount of apricot preserves by 1 or 2 tablespoons as we thought it was a bit too sweet. Thanks for the recipe!