apricot curry grilled shrimp
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 743.5
- Total Fat: 9.2 g
- Cholesterol: 276.2 mg
- Sodium: 541.2 mg
- Total Carbs: 132.4 g
- Dietary Fiber: 14.7 g
- Protein: 43.2 g
View full nutritional breakdown of apricot curry grilled shrimp calories by ingredient
Introduction
b-b-q grilled shimp with a curry apricot glaze. served on top of wild rice. b-b-q grilled shimp with a curry apricot glaze. served on top of wild rice.Number of Servings: 1
Ingredients
-
1-2 lbs. large shrimp
regular yellow curry powder (add to taste)
apricot preserve (jelly) (add to taste)
2 tbsp ground cummin
3 tbsp ground ginger (you can use ginger root)
dijion mustard (add to taste)
a dash of salt
2 minced garlic cloves
Optional-
If you want to do kabobs these veggies go great with the sauce.
1 pkg. white bulb mushrooms
1 red onion
1 bell pepper (you choose the color)
Directions
wash all meats and veggies.
in a mixer, blender or by hand:
scoop about 4 heaping spoonfulls of apicot jelly into a bowl.
add curry powder to taste (more=spicy/less=hint of flovor)
add cummin (2tbsp) and ginger (3tbsp)
add dijion mustard and garlic and the dash of salt.
MIX everything together until well blended.
either A. throw shrimp into bowl and toss until fully covered in sauce or B. put shrimp onto kabob sticks and slab sauce on with a brush. (i like to toss it till fully covered, its more fun!)
if baking: put shrimp on thin pan and throw them into a 350 degree oven for about 7-10 min. but watch them carefully!!
If kabobing: slide on veggies and shrimp in a shrimp veggie shrimp veggie kinda order. add whatever you like. coat all veggies in sauce as well.
cook on a grill for about 10 min on med-high heat turning often to avoid burning.
(if you have extra veggies DONT throw them out.)
Rice: cook the rice like it says on the directions. :)
with extra veggies just throw them in with the rice the more the marrier. i even squeeze a few lemons into the mix to add flavor without adding pounds.
just put the rice on the bottom of a bowl put shrimp and veggies on AND ENJOY!! :)
Number of Servings: 1
Recipe submitted by SparkPeople user RACHELM275.
in a mixer, blender or by hand:
scoop about 4 heaping spoonfulls of apicot jelly into a bowl.
add curry powder to taste (more=spicy/less=hint of flovor)
add cummin (2tbsp) and ginger (3tbsp)
add dijion mustard and garlic and the dash of salt.
MIX everything together until well blended.
either A. throw shrimp into bowl and toss until fully covered in sauce or B. put shrimp onto kabob sticks and slab sauce on with a brush. (i like to toss it till fully covered, its more fun!)
if baking: put shrimp on thin pan and throw them into a 350 degree oven for about 7-10 min. but watch them carefully!!
If kabobing: slide on veggies and shrimp in a shrimp veggie shrimp veggie kinda order. add whatever you like. coat all veggies in sauce as well.
cook on a grill for about 10 min on med-high heat turning often to avoid burning.
(if you have extra veggies DONT throw them out.)
Rice: cook the rice like it says on the directions. :)
with extra veggies just throw them in with the rice the more the marrier. i even squeeze a few lemons into the mix to add flavor without adding pounds.
just put the rice on the bottom of a bowl put shrimp and veggies on AND ENJOY!! :)
Number of Servings: 1
Recipe submitted by SparkPeople user RACHELM275.