Apricot-Curry Glazed Shrimp Skewers

Served on mini skewers, this appetizer is the ideal finger food for a party. Or you can use longer skewers and serve this as a main dish for three people.


8 servings (serving size: 1 skewer and 1 tablespoon glaze)

Recipe from

Oxmoor House

Recipe Time

Prep: 27 Minutes
Cook: 4 Minutes

Nutritional Information

Calories 123
Fat 2.4 g
Satfat 1.2 g
Protein 12.6 g
Carbohydrate 13.6 g
Cholesterol 117 mg
Iron 2.2 mg
Sodium 239 mg
Caloriesfromfat 17 %
Fiber 0.4 g
Calcium 33 mg


24 large shrimp (about 1 1/3 pounds)
1/2 cup apricot preserves
2 tablespoons light stick butter, melted
1 tablespoon Dijon mustard
2 teaspoons curry powder
1 1/2 teaspoons rice vinegar
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon freshly ground black pepper
Cooking spray


Prepare grill or broiler.

Peel and devein shrimp, leaving tails intact.

Combine preserves and next 8 ingredients in a medium bowl; stir well. Reserve 1/2 cup preserves mixture to serve as a dip with shrimp skewers. Add shrimp to remaining preserves mixture in bowl; toss well to coat.

Thread 3 shrimp onto each of 8 (6- inch) skewers. Place skewers on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side or until shrimp are done. Serve immediately with reserved 1/2 cup preserves mixture.

Note: If using wooden skewers, soak them in water 30 minutes before grilling or broiling.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
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