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Skewered Shrimp With Apricot Curry Glaze

The first time I tasted a similar dish was at a beachside barbecue on a balmy summer evening. The air was thick with the scent of salt and grilling seafood, and the host, a jovial man with a twinkle in his eye, presented these glistening skewers. The combination of sweet apricot, fragrant curry, and perfectly cooked shrimp was a revelation – a harmonious blend of flavors that danced on my palate and instantly transported me to a tropical paradise. I knew then I had to recreate that magic, and after much experimenting, I’ve finally perfected my version of this delightful dish.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 6
Yield: 6 skewers
Dietary Type: Gluten-Free

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 garlic, finely chopped
1 1/2 lbs large shrimp, uncooked, peeled and deveined

Equipment Needed

Shallow glass or plastic dish
6 skewers (metal or wooden, if using wooden soak in water for at least 30 minutes before grilling)
Grill

Instructions

In a shallow glass or plastic dish, whisk together the vegetable oil, apricot preserves, white wine vinegar, Dijon mustard, curry powder, and finely chopped garlic. Ensure all ingredients are thoroughly combined to create a smooth and even glaze.
Add the shrimp to the dish, turning them to ensure they are completely coated with the apricot curry glaze. The glaze should evenly cover each shrimp to impart maximum flavor.
Cover the dish and refrigerate for 15 to 20 minutes. This marinating time allows the shrimp to absorb the flavors of the glaze, resulting in a more flavorful and succulent final product. Don’t marinate for longer than 20 minutes, as the acid in the vinegar can begin to break down the shrimp, resulting in a mushy texture.
Preheat your grill to medium-high heat. Whether you’re using a gas or charcoal grill, ensure the grates are clean and lightly oiled to prevent sticking.
Remove the shrimp from the glaze, reserving the remaining glaze in a small bowl. Be sure to scrape off the excess glaze to prevent excessive dripping and flare-ups on the grill.
Thread the shrimp onto six skewers, leaving a small space between each shrimp. This allows for even cooking and ensures that each shrimp gets properly grilled on all sides. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes prior to prevent burning.
Place the skewers on the preheated grill. Grill the kabobs uncovered for 6 to 8 minutes, brushing them several times with the reserved glaze and turning once halfway through, until the shrimp are pink and firm. The shrimp are done when they reach an internal temperature of 145°F (63°C). The frequent brushing with the glaze helps to create a beautiful caramelized crust while keeping the shrimp moist.
Discard any remaining glaze that has been used for brushing, as it has come into contact with raw shrimp.

Expert Tips & Tricks

Shrimp Size Matters: Using large shrimp ensures they don’t overcook and dry out on the grill. If using smaller shrimp, reduce the grilling time accordingly.
Soaking Skewers: If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
Don’t Overcrowd: Leaving space between the shrimp on the skewers promotes even cooking and allows for better caramelization.
Watch the Heat: Grilling over medium-high heat ensures the shrimp cook quickly and evenly without drying out. Keep a close eye on them to prevent burning.
Glaze Sparingly: While the glaze adds incredible flavor, applying too much can cause flare-ups on the grill. Brush the skewers with a thin, even layer of glaze each time.
For a Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the glaze for an extra layer of flavor and heat.
Make Ahead: The glaze can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The shrimp can also be marinated ahead of time, but be sure not to marinate them for more than 20 minutes to prevent them from becoming mushy.
Don’t Throw Away Shells: Save the shrimp shells and freeze them to make flavorful shrimp stock later.

Serving & Storage Suggestions

Serve the Skewered Shrimp with Apricot Curry Glaze immediately after grilling for the best flavor and texture. They make a fantastic appetizer or main course. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Pair them with:

Coconut rice: The creamy sweetness of coconut rice complements the savory and slightly sweet flavors of the shrimp.
Grilled vegetables: Bell peppers, zucchini, and red onions are delicious when grilled alongside the shrimp.
Mango salsa: The tropical flavors of mango salsa create a refreshing contrast to the richness of the glaze.
Quinoa Salad: Light and refreshing salad will perfectly accompany your skewers.

Store any leftover shrimp in an airtight container in the refrigerator. They will stay fresh for up to 2 days. To reheat, gently warm them in a skillet over low heat or in the microwave. Be careful not to overcook them, as they can become rubbery. Reheating in the oven is not recommended, as it can dry them out. Freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	209.4 kcal	N/A
Calories from Fat	80 g	38%
Total Fat	8.9 g	13%
Saturated Fat	1.3 g	6%
Cholesterol	172.8 mg	57%
Sodium	193.8 mg	8%
Total Carbohydrate	8.2 g	2%
Dietary Fiber	0.3 g	1%
Sugars	3.8 g	15%
Protein	23.4 g	46%

Variations & Substitutions

Spicier Glaze: Add a pinch of cayenne pepper or a minced jalapeño to the glaze for an extra kick.
Honey Glaze: Substitute honey for the apricot preserves for a different flavor profile.
Ginger-Garlic Glaze: Add grated ginger to the garlic for a more pronounced Asian-inspired flavor.
Herbaceous Twist: Mix in chopped fresh herbs like thyme or rosemary to the glaze for an earthy note.
Vegetarian Option: Substitute the shrimp with firm tofu cubes or halloumi cheese for a vegetarian alternative. Marinate and grill as directed.
Grilled Pineapple: Add chunks of fresh pineapple to the skewers for a tropical twist.
Soy Sauce: Add soy sauce to the glaze for an umami flavor.
Lime Juice: Substitute lemon for lime for different citrus flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Be sure to thaw them completely before marinating and grilling. Pat them dry with paper towels to remove any excess moisture.

Q: Can I grill the shrimp indoors?
A: Yes, you can use a grill pan or an indoor grill to cook the shrimp. Adjust the cooking time as needed to ensure they are cooked through.

Q: How do I prevent the shrimp from sticking to the grill?
A: Make sure your grill grates are clean and lightly oiled before grilling. You can also use a grill mat to prevent sticking.

Q: Can I make this recipe ahead of time?
A: The glaze can be made ahead of time and stored in the refrigerator for up to 2 days. The shrimp can also be marinated ahead of time, but be sure not to marinate them for more than 20 minutes.

Q: How do I know when the shrimp are cooked through?
A: The shrimp are done when they turn pink and firm. They should reach an internal temperature of 145°F (63°C).

Final Thoughts

This Skewered Shrimp with Apricot Curry Glaze is more than just a recipe; it’s an invitation to create a delightful culinary experience. The sweet and savory flavors, combined with the simplicity of grilling, make it a perfect dish for any occasion. I encourage you to try this recipe and share your feedback. Don’t be afraid to experiment with variations and substitutions to create your own unique version. Gather your friends and family, fire up the grill, and enjoy this delicious and memorable meal together!

Skewered Shrimp With Apricot Curry Glaze Recipe