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Grilled Skewered Shrimp with Apricot-Curry Glaze

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Grilled Skewered Shrimp with Apricot-Curry Glaze
  • Prep 30 min
  • Total 60 min
  • Ingredients 9
  • Servings 6
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For a special yet simple entrée, try these full-of-flavor kabobs.
Updated Mar 8, 2010

Ingredients

  • 3 tablespoons vegetable oil
  • 3 tablespoons apricot preserves
  • 1 1/2 tablespoons white wine vinegar
  • 2 1/4 teaspoons Dijon mustard
  • 2 1/4 teaspoons curry powder
  • 1 1/4 teaspoons finely chopped garlic
  • 1 1/2 pounds uncooked large shrimp, thawed if frozen, peeled and deveined
  • Shredded lettuce, if desired
  • Lemon wedges, if desired

Steps

  • 1
    In shallow glass or plastic dish, mix oil, preserves, vinegar, mustard, curry powder and garlic. Add shrimp; turn to coat with glaze. Cover and refrigerate 15 to 30 minutes.
  • 2
    Heat coals or gas grill for direct heat. Remove shrimp from glaze; reserve glaze. On six 10- to 12-inch skewers, thread shrimp, leaving 1/4-inch space between each. (If using bamboo skewers, soak in water 30 minutes before using.)
  • 3
    Cover and grill kabobs over medium heat 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
  • 4
    Place shredded lettuce on platter; arrange kabobs on top. Garnish with lemon wedges.

Tips from the Pillsbury Kitchens

  • tip 1
    Pair these shrimp kabobs with rice pilaf and a fresh fruit salad.
  • tip 2
    Make the glaze ahead of time, then refrigerate until it’s time to grill.

Nutrition Information

80 Calories, 2 1/2g Total Fat, 12g Protein, 3g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
135mg
6%
Potassium
130mg
4%
Total Carbohydrate
3g
1%
Dietary Fiber
0g
0%
Sugars
2g
Protein
12g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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