Back to Apricot-Glazed Shrimp

Print Options


Card Sizes

Apricot-Glazed Shrimp Recipe

Apricot-Glazed Shrimp Recipe

"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!"
TOTAL TIME: Prep/Total Time: 20 min. YIELD:2 servings


  • 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


  • 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. Yield: 2 servings.

Nutritional Facts

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

Reviews for Apricot-Glazed Shrimp

Sort By :

Average Rating
dianeInFv User ID: 6755150 247728
Reviewed 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 User ID: 7102286 89907
Reviewed 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 User ID: 2874095 74304
Reviewed 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!"

Loading Image