Best 11 Apricot Glaze For Shrimp Kebabs Recipes

APRICOT GLAZED KABOBS

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white. To assemble kabobs, alternately thread cubes of fruit and/or pound cake onto wooden skewers.
• Stir together all sauce ingredients in small bowl. Brush sauce over kabobs. Place kabobs onto grill. Grill, turning and brushing with sauce occasionally, 6-10 minutes or until heated through. Remove from grill; brush with remaining sauce.

APRICOT SHRIMP KABOBS

Steps:

• Mix together apricot jam, vinegar, mustard, salt, pepper, and honey in a small bowl
• Shell, clean, and devein shrimp
• Skewer shrimp onto kabobs
• Slather both sides with 3/4 of the apricot mixture
• Preheat the grill to a medium heat.
• Oil grill grate to prevent sticking.
• Place shrimp on grill and cook for 1 to 2 minutes.
• Turn and continue grilling for 30-45 seconds. May take longer if shrimp are large
• Test for doneness. Cut a shrimp in half, shrimp should be pink and opaque.
• Brush on a little more apricot mixture
• Serve.

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS

Steps:

• Heat a cast-iron grill pan or outdoor grill over medium-high heat.
• Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
• Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
• Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

GRILLED SHRIMP WITH APRICOT SAUCE

Steps:

• In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving., Thread shrimp and bacon onto four metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

WW GLAZED SHRIMP KABOBS - 4 PTS.

Steps:

• Peel and devein shrimp, leaving tails intact, if desired.
• Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.
• Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired.
• Add rice vinegar and next 3 ingredients, and stir well.
• Divide apricot mixture in half; reserve half of mixture.
• Place kabobs on a broiler pan coated with cooking spray.
• Brush kabobs with apricot mixture; broil 3 minutes.
• Turn kabobs over, and brush with apricot mixture.
• Broil an additional 3 minutes or until done.
• Brush with reserved apricot mixture before serving.

SWEET APRICOT BBQ SHRIMP KABOBS

Steps:

• Soak four 10-inch bamboo skewers in water for at least 30 minutes to prevent burning.
• Set oven control to broil. Mix barbecue sauce, preserves and red pepper in small bowl; set aside.
• Wrap strip of bacon around each water chestnut. Thread shrimp and water chestnuts alternately on each bamboo skewer, leaving space between each piece. Place on rack in broiler pan.
• Broil kabobs with tops about 4 inches from heat 6 minutes, brushing frequently with sauce mixture. Turn kabobs; brush with sauce mixture. Broil 5 to 6 minutes longer or until shrimp are pink and firm. Discard any remaining sauce mixture. Serve kabobs with couscous.

APRICOT-GLAZED SHRIMP

Steps:

• 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.

SHALLOTS, SHRIMP, AND ORANGES WITH APRICOT GLAZE

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.
• Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.
• Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.

SPICY GRILLED SHRIMP WITH APRICOT GINGER GLAZE RECIPE - (4.6/5)

Steps:

• Chili Oil: Remove stems and seeds from the dried chili. Wearing gloves, chop chili into large flakes, or add to a blender for about 1 minute. Reserve. Heat oil in a small saucepan, until the temperature of the oil reaches 225°F to 240°F. Remove from heat. Add the chili flakes and let infuse for at least 1 hour. Strain chili oil through a fine mesh strainer. Store in a sealed container in the refrigerator, will last for up to 1 month. Coconut Polenta: Combine stock, garlic and ¼ teaspoon salt in a large saucepan and bring to a boil. Gradually pour polenta into the pan and cook over low heat, stirring often. Cook for 17 to 20 minutes, until the polenta is quite dry and coats the bottom of the pan. The polenta will become very thick. Warm the cream and coconut milk in a saucepan, be careful not to burn the cream. Increase the heat of the pan with the polenta to medium, and stir in the butter. Add the warmed liquid about a ½ cup at a time, stirring the polenta so it absorbs the liquid. Season polenta with salt and pepper to your liking. In a small sheet tray, lined with plastic wrap. Pour the polenta and evenly spread to a 1-inch thick layer. Cover with another piece of plastic wrap, and roll a rolling pin across the polenta to create a flat surface. Refrigerate for several hours until the polenta has set. To speed up the process, place the sheet tray of polenta in the freezer and check every 15 minutes until the polenta has cooled to the touch and is firm. In the meanwhile, prepare Apricot Ginger glaze. When cooled and set, cut the polenta onto desired shapes (circles, triangles, squares) and transfer to a sheet tray. When ready to serve, heat grill to high heat. Lightly grease the grill with olive oil. Brush olive oil on both sides of the polenta cut outs. Grill the polenta for a few minutes on each side, until golden brown grill marks are left on the surface and slightly crispy, about 5 to 6 minutes on each side. Transfer to a serving platter. Apricot Ginger Glaze: Bring a pot of water to boil. Prepare an ice bath to cool the apricots quickly. Score the bottom of the apricots with a X, making the cuts half the way up the sides , ensuring the cuts just go through the skin. Add the apricots to the boiling water for 30 to 60 seconds, just until the skin pulls away from the flesh. Quickly add the apricots to the ice bath. Drain and peel the apricots. Halve, remove pit and cut into ½-inch pieces. Puree in a blender for 1 to 2 minutes, until smooth. Strain puree though a fine mesh strainer into a bowl. In a small saucepan, combine the apricot puree, sugar, lemon juice and ginger. Simmer over medium heat, skimming foam as needed until the puree reaches 215°F to 220°F. Remove from the heat. Reserve the glaze until ready to grill the shrimp. Reheat glaze if needed before glazing the shrimp. Apricot Salsa- Combine apricot, tomato, avocado, chili, mint leaves and lemon juice. Cover and refrigerate. Spicy Grilled Shrimp: Prepare and clean shrimp. Add 5 pieces of shrimp to a skewer. Lightly oil both sides of the shrimp with olive oil. Season both sides of the shrimp skewers with salt, pepper, chili pepper and smoked paprika to your liking. Heat grill to high heat. Lightly grease the grill with olive oil. Add the shrimp skewers to the grill and cook until pink, about 4 to 5 minutes on each side. Generously brush each size of the shrimp skewers with the Ginger Apricot glaze. To Serve: Add the coconut polenta to the center of the plate. Serve 1-2 skewers, per person (remove the skewers if desired). Lightly drizzle with Chili oil. Serve with apricot salsa.

APRICOT SHRIMP

Steps:

• Combine apricots and orange liqueur in a small bowl; let stand for at least 15 minutes.
• Heat butter and olive oil in a large skillet over medium-high heat. Add bell pepper and green onions; stir constantly for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Reduce heat to medium and stir in shrimp. Cook until shrimp turn pink, about 2 minutes. Add apricot-orange liqueur mixture; cook and stir for 3 minutes.
• Whisk water, lemon juice, soy sauce, cornstarch, and pepper together in a small bowl. Pour into the shrimp mixture and stir until slightly thickened and heated through, about 1 minute.

SKEWERED SHRIMP WITH APRICOT CURRY GLAZE

Steps:

• Mix oil, preserves, vinegar, mustard, curry powder and garlic in shallow glass or plastic dish.
• Add shrimp, turning to coat with glaze.
• cover and refrigerate 15 to 20 minutes.
• heat grill.
• Remove shrimp from glaze; reserve glaze.
• Thread shrimp on six skewers, leaving space between each.
• Grill kabobs uncovered 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm.
• Discard any remaining glaze.