Fig-and-Horseradish-Glazed Shrimp

Fig-and-Horseradish-Glazed Shrimp

If you're a fan of sweet-and-sour shrimp, you'll love this recipe. Serve with softened cream cheese and a crusty loaf of warm French bread for a short-order appetizer. Or stir in strips of sautéed bell pepper and onion and spoon over rice for a one-dish meal.

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 appetizer servings
  • Cook time:4 Minutes
  • Prep time:15 Minutes


  • 1 pound unpeeled, large raw shrimp (31/40 count)
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/2 cup fig or apricot preserves
  • 2 tablespoons refrigerated horseradish
  • 2 teaspoons Dijon mustard


1. Peel shrimp; devein, if desired.

2. Melt butter with oil in a large skillet over medium-high heat; add shrimp and garlic, and sauté 2 minutes. Increase heat to high; stir in fig preserves, horseradish, and mustard, and sauté 1 to 2 minutes or just until shrimp turn pink. Remove from heat, and serve immediately.


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Fig-and-Horseradish-Glazed Shrimp recipe