Glazed Shrimp Kabobs

Substitute one 20-ounce can pineapple chunks in juice, drained, for fresh pineapple, if desired.

Yield: 4 servings (serving size: 2 kabobs)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 201
  • Calories from fat: 11%
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.5g
  • Carbohydrate: 23.6g
  • Fiber: 0.6g
  • Cholesterol: 187mg
  • Iron: 0.0mg
  • Sodium: 313mg
  • Calcium: 0.0mg


  • 1 1/2 pounds unpeeled large fresh shrimp
  • 2 cups fresh pineapple chunks
  • 1/3 cup no-sugar-added all-fruit apricot spread
  • 1 tablespoon rice vinegar
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon bottled minced ginger
  • 1 teaspoon dark sesame oil
  • Cooking spray


  1. 1. Peel and devein shrimp, leaving tails intact, if desired. Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.
  2. 2. Preheat broiler.
  3. 3. Spoon apricot spread into a medium bowl; 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.
  4. 4. 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.
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