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Apricot-Glazed Shrimp

Total Time

Prep/Total Time: 20 min.

Makes

2 servings

"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!"
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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

  1. In a large bowl, combine the cornstarch, broth, preserves, soy sauce and sesame seeds until blended; set aside.
  2. 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!

  • KChatterton
    Mar 4, 2009

    No comment left

  • justmbeth
    Mar 1, 2009

    No comment left

  • ShellyJefferson
    Feb 20, 2009

    No comment left

  • colleenrosemeyer
    Jul 3, 2008

    No comment left