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Grilled Shrimp with Apricot Sauce Recipe

Grilled Shrimp with Apricot Sauce Recipe

Grilled Shrimp with Apricot Sauce

Quickly grilled shrimp make for an easy and tasty dinner, especially when topped with this sweet and tangy apricot sauce.


  • ½ cup apricot preserves
  • 2 tablespoons apricot nectar
  • ¼ teaspoon ground chipotle powder
  • 12 uncooked large shrimp, peeled and deveined
  • 6 slices Canadian bacon, halved


In a small bowl, combine the preserves, apricot nectar and chipotle powder. Chill until serving. Thread shrimp and bacon onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat for 6-8 minutes or until shrimp turn pink, turning once. Serve with sauce.

Grilled Shrimp Skewers with Three Finishing Sauces

To avoid the hassle of removing the shells, we went with peeled shrimp for our grilled shrimp recipe and then crammed them onto a skewer, which prevented them from overcooking. We took the shrimp off of the grill before they were completely cooked and finished cooking them in a heated sauce waiting on the cool side of the grill this final simmer gave our broiled shrimp recipe tons of flavor.

The shrimp and sauce (see related recipes) finish cooking together on the grill, so prepare the sauce ingredients while the coals are heating, then carry them out to the grill with you. To fit all of the shrimp on the cooking grate at once, you’ll need three 14-inch metal skewers. (Wooden skewers will likely burn.) Serve with grilled crusty bread brushed with olive oil as an appetizer add rice salad or couscous for a main course.

[Ed. note: Host Francis Lam talks with Doc Willoughby from America's Test Kitchen about finishing grilled shrimp with sauce (versus marinating them beforehand) in their interview about busted food myths.]


1 1/2 pounds extra-large shrimp (21/25), peeled and deveined, tails left on

2-3 tablespoons olive oil for brushing skewers

Salt and ground black pepper

1 recipe Spicy Lemon-Garlic Sauce, Charmoula Sauce, or Fresh Tomato Sauce with Feta and Olives (see recipes below)

1. Pat shrimp dry with paper towels. Thread shrimp onto 3 skewers, alternating direction of heads and tails. Brush both sides of shrimp with oil and season lightly with salt and pepper. Sprinkle one side of each skewer with sugar.

2. Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Empty coals into grill build modified two-level fire by arranging coals to cover one-half of grill, piling them about 3 briquettes high, leaving other half empty. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes scrape grate clean with grill brush.

3. Set disposable aluminum pie plate with sauce ingredients over hot side of grill and cook, stirring occasionally, until hot, about 1 1/2 minutes transfer plate to cooler side of grill. Place shrimp skewers, sugared sides down, on hot side of grate use tongs to push shrimp together on skewer if they have separated. Grill shrimp, uncovered, until lightly charred, 4 to 5 minutes. Using tongs, flip and grill until second side is pink and slightly translucent, 1 to 2 minutes longer.

4. Using potholder or oven mitt, carefully lift each skewer from grill use tongs to slide shrimp off skewers into pie plate with sauce. Toss shrimp and sauce to combine and transfer pie plate to hot side of grill cook, stirring, until shrimp are opaque and fully cooked, about 30 seconds. Remove from grill, add remaining sauce ingredients and toss to combine. Transfer to serving platter and serve immediately with lemon wedges.

Spicy Lemon-Garlic Sauce for Shrimp Skewers

4 tablespoons unsalted butter, cut into 4 pieces

4 tablespoons fresh lemon juice, from 2 lemons

1/2-3/4 teaspoon red pepper flakes

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)

Disposable 10-inch aluminum pie plate

1/3 cup minced fresh parsley leaves

Combine butter, lemon juice, pepper flakes, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until butter melts, about 1 1/2 minutes transfer to cooler side of grill and proceed to grill shrimp, adding parsley just before serving.

Charmoula Sauce for Shrimp Skewers

1 small red bell pepper, stemmed, seeded, and diced very small (about 1/2 cup)

4 tablespoons extra-virgin olive oil

1/2 small red onion, minced (about 1/3 cup)

1/2 teaspoon cayenne pepper

3 medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)

Disposable 10-inch aluminum pie plate

1/3 cup minced fresh cilantro leaves

2 tablespoons fresh lemon juice from 1 lemon

Combine oil, bell pepper, onion, paprika, cumin, cayenne, garlic, and salt in pan. Cook over hot side of grill, stirring occasionally, until vegetables soften, about 5 minutes (2 or 3 minutes longer if using gas grill) transfer to cooler side of grill and proceed to grill shrimp, adding cilantro and lemon juice just before serving.

Fresh Tomato Sauce with Feta and Olives for Grilled Shrimp Skewers

Disposable 10-inch aluminum pie plate

4 tablespoons extra-virgin olive oil

1 large ripe tomato, cored, seeded, and diced very small

1 tablespoon minced fresh oregano leaves

2 tablespoons fresh lemon juice from 1 lemon

4 ounces feta cheese (about 1 cup), crumbled into 1/4-inch pieces

1/3 cup kalamata olives, pitted and chopped fine

3 scallions, white and green parts sliced very thin

1. Combine oil, tomato, salt, and oregano in pie plate. Set aluminum pie plate with sauce over hot side of grill and cook, stirring occasionally, until hot (about 1 1/2 minutes) transfer to cool side of the grill if using a charcoal grill or set aside off heat if using a gas grill.

2. Proceed to grill shrimp as directed, adding lemon juice, feta, olives, and scallions just before serving.

2017, America's Test Kitchen. Reprinted with Permission.


Split shrimp lengthwise down to tail with a sharp knife, but do not sever tail.

Combine lime juice, salt, hot curry powder and ginger in a small bowl. Add shrimp, cover and refrigerate for at least 2 hours.

To prepare coconut coating and beer batter, lightly toast coconut on cookie sheet at 375 degrees F for 3 to 5 minutes. Set aside.

Mix beer, flour, salt, white pepper, sugar and paprika. Heat oil in heavy skillet to very hot. Dip shrimp in batter and fry until brown. Roll immediately in toasted coconut.

For Apricot Dipping Sauce: Combine apricot preserves, both vinegars, paprika and Tabasco in a small saucepan over medium heat for 3 to 4 minutes, stirring several times. Heat until thoroughly blended.


I am a huge fan of frozen shrimp, but for this Bacon Wrapped Shrimp, I prefer to purchase my shrimp from the seafood counter at the grocery store that is raw, fresh, shelled and deveined and all ready to go (I don’t use a lot of jumbo-size shrimp in other recipes thus the frozen would go to waste). You can, however, purchase raw, frozen shrimp and defrost it if you prefer.

  • To quickly defrost shrimp, place the frozen shrimp in a fine-mesh sieve or colander. Place this sieve in a large bowl of cold tap water for 10 minutes. After 10 minutes, replace the water in the bowl with new cold tap water and resubmerge the shrimp. Let shrimp sit an additional 10- 20 minutes. At this point the shrimp should be completely defrosted.
  • The easier way to defrost your shrimp – if you remember in advance – is to remove your frozen shrimp to a covered bowl and let them defrost in the refrigerator overnight.

What ingredients do you need?

The apricot ginger sauce has just a handful of ingredients. To make it, you’ll need apricot preserves, fresh ginger, sweet Thai chili sauce and white wine.

For the shrimp cakes, you’ll need a bit more but I just wanted to highlight a few of them here.

OREGON SHRIMP: These are sometimes labeled as “bay shrimp” or “salad shrimp”. They are the small pink shrimp at the seafood counter and they are fully cooked.

PANKO BREADCRUMBS: These are my breadcrumbs of choice. They are my favorite coating of choice when I fry foods because they add a mega crunch factor.

GHEE: This recipe calls for ghee for frying. In case you don’t know, ghee is clarified butter and I’ve seen it off and on and my grocery store. If you can’t find it and don’t want to make your own, you can also use oil. Stick to something neutral with a higher smoke point like canola or avocado.

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We loved this dish and I did it exactly as written. It was quite spicy but found that perfect also.

I think the trick to this recipe is the balance between sweet and heat, and not overcooking the shrimp. On a hunch based on other reviews, I doubled the chutney and cut the cayenne below 1/4 tsp. Just right for me and the family. Will definitely be doing this again soon (gotta use up that tamarind concentrate, right?). Found the concentrate at Whole Foods, btw. You could easily do this for company, do the prep ahead and the dish comes in less than 10 minutes excepting the rice. Enjoy!

Like other reviewers, I followed this recipe as closely as I could, reducing the cayenne for a guest who is particularly sensitive to hot spices. I was unable to find tamarind, so I used some fresh-squeezed lemon juice and a bit of brown sugar instead. Oops. I just looked at the recipe and realized I was missing the curry powder - have to try that next time!

We thought this was very good, spicy yes, it will stay on our make again list. Next time I think I may sub pineapple for possibly both apricots and prunes. Didn't have tamarind concentrate, just added a little more soy Next time probably a little more chutney, 1 tablespoon just isn't enough! Husband liked!

Made this last night and followed recipe for the most part. Couldn't get the tamarind paste or mango chutney (I was shopping at 8 PM to make that night) so used a apricot chutney and tamarind candy balls. I also left out the sugar since using dried fruit adds a lot of sugar all ready. We loved it but actually would have liked more cayenne pepper contrary to some of the previous reviews. Will definitely make this again! I think you could substitute chicken here easily!

This was amazing. I highly suggest this and could see adding fresh mango as well. Great with brown rice.

I followed this to the letter and it was wonderful. Will make again for sure.

This recipe is awesome - it's gotten rave reviews from everyone I've made it for and I follow the recipe almost exactly. The first time I made it, I was shopping in a hurry and the market I was at didn't have Tamarind concentrate so I used Pad Thai sauce instead (it has Tamarind in it. ) and I forgot to get prunes so I used rasins. The second time I used prunes but I actually liked the rasins better so now I always make it that way. It's also very good with brown rice.

I thought this was an interesting dish and a good introduction indian-style cooking. Used less cayenne than the recipe stated and also threw in frozen peas.

1/2 teaspoon cayenne pepper. We love hot food but this was way too much. It's really hard to tell if the recipe would have been good with a reduced amount of the cayenne, but I will trust other reviewers' comments, and may try it again. However, be warned, and do not follow the recipe to the letter without warning!

This is an awesome and easy dish to make. I doubled it and froze the ingredients separately which made for a great dinner another evening! The only thing to watch out for, is how spicy you want to make it. Mine came out very spicy, but next I will part of it with less spice for the kids. Thank you BA!

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Meh. This was a lot of trouble for little flavor. It takes quite a while to work with the phyllo sheets and butter. The cornstarch in the shrimp mix makes it a hassle to clean your hands between rolls --- wear latex gloves. But seriously, just find another roll recipe. The only flavor here is the sesame seeds.

this is a family favorite. yummmm! Tip: Use a pastry bag to pipe the filling onto the filo dough and then roll.

One of my favorites and anyone who tastes them. My friends and family request them all the time especially for the holidays. One tip I would like to share, put the shrimp mixture into a pastry bag and pipe it onto the filo dough. Cuts the prep time tremendously.

I make these almost every Christmas season and am never disappointed. They are absolutely delicious and always a hit. In fact the December, 2001 Gourmet is one of the best issues ever. My copy is ragged and stained from so much use.

WOW, Great, are there more? That's what I am asked when I make them for a outing of any kind. My friends beg me to make them over and over again. I now make two batches at a time and freeze what I am not using and pull out what I need anytime. One of the best so far.

I normally do not review things, but this recipe has quickly become one of my favorites! The flavors accompany each other well, and I wouldn't change a thing about it!

Excellent! I followed the recipe exactly, baked them the night before, refrigerated them and brought them back to room temperature before serving. The sauce is delicious, with just the right contrast of sweet and sour to counter the flavor of the shrimp filling. Phyllo can be tricky. Be sure to cover the top sheet with either plastic wrap or waxed paper to keep in the proper amount of moisture. And don't despair if the sheets tear slightly. They mend very easily and are very forgiving. Tears or imperfections don't show after they're baked. I wouldn't make any changes nor can I suggest anything to improve this recipe. They're fairly straightforward to make, taste great, and everyone loved them!

I made this with ground turkey breast because i was already serving several seafood appetizers. Using the turkey made this very easy to prepare and mold into a roll. I also made these a week ahead and froze them after rolling and cutting. I was worried the filling may not be cooked through in the time it took for the phyllo to get golden brown, but they cooked up beautifully.

I served these at a party last night and people raved about them. Personally, I found them good, but not great - a little fiddly but fairly straightforward. I used Sesame chili oil because that's all I had - otherwise I think they would have been little bland.

I loved this recipe! Me and one of my dormmates made it for a group of kids on our floor. Rave reviews!!

I loved these. I served them at a cocktail party and everyone raved about them

Great recipe that is a request from my family and friends for occasions from birthdays to holidays. To the cook who wondered if the shrimp should be raw or cooked. raw!

I had the caterer make these for the cocktail hour at my wedding reception and they were very popular. Easy to eat while mingling and a nice change from typical hors d'oeuvres. Good with a crisp white wine.

I made these again for a Christmas Eve party and they were gone soon after they came out of the oven. I do recommend a pastry bag or a large zip lock fashioned like a pastry bag (as I did). I cut a hole in the corner to allow about 1/2 inch diameter then squeezed the filling onto the phyllo. Be sure to fill close to the end of the pastry. It worked perfectly for me and they actually came out looking like the ones in the picture!

Made these for our annual Christmas party and they disappeared! Everyone loved them. I found it difficult to form the raw shrimp mixture into a 'rope', as it was messy to handle. So next time I will try and squeeze it out of a pastry bag. In any case, there will definately be a next time.

These are great finger food for a party. Pureeing the shrimp is a little bit gross, and my sticks did not look nearly as neat as the ones in the picture - the filling leaked out the sides. Still, they were a big hit and really yummy.

I'm wondering if most people are making this with raw shrimp or cooked? I feel a little silly for wondering, but the recipe doesn't specify and it seems easier to use cooked, but it might come out better with raw?

I have made this twice and both times Iɽ wished that I had made more. Everyone RAVED about them. Fairly easy to make beforehand and pop in the oven as another reviewer said, and the sauce can keep for several days. Mmmmmm.

A big hit at my holiday party. People were impressed, but these were fairly easy to make and could be made ahead and popped in the oven at the last minute. Using a pastry bag to pipe the shrimp mixture definitely a good idea. Also, I used my new kitchen shears to snip the logs into the individual rolls--much easier and cleaner than using a knife.

I've made this several times and everyone loves them! I like to cut the phyllo into manageable strips before rolling - it makes it easier.

The first to go! Friends love these. Not as easy and quick as I wished, but worth the effort.

These are a wonderful appetizer!! I have made these twice and everyone loves them. The second time I made them I wrapped them individually instead of a long log that I needed to cut and I brushed them with butter and then sprinkled the sesame seeds on top. Much better and crispier.

How did they get so many sesame seeds to stick for the picture - glue them on afterwards for the photo shoot? If you use up all of the shrimp filling on just eight rolls, you will have thicker rolls than the picture suggests - you can easily make ten rolls if youɽ like and a pastry bag makes it go more quickly - the shrimp mixture is quite sticky. Use a silpat mat and it goes more smoothly.


Mix honey, orange juice, green onion, soy sauce, curry powder, lemon peel and garlic powder in small bowl. Reserve 1/3 cup of the marinade to prepare dipping sauce. Place shrimp in large resealable plastic bag or glass dish. Add remaining marinade toss to coat well.

Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Thread 1 grape tomato and 1 shrimp onto each small skewer.

Grill over medium heat 2 to 4 minutes or until shrimp are cooked through, turning occasionally. Mix reserved marinade and apricot jam in small microwavable bowl. Microwave on HIGH 2 minutes, stirring after 1 minute. Serve shrimp skewers with dipping sauce.

I Don&rsquot Have a Grill. Can I Cook on Stovetop?

You may &ldquogrill&rdquo on stovetop using a cast-iron grill pan.

How Long to Grill Shrimp?

It takes 5 minutes to cook shrimp on grill, if you are using direct heat.

If you&rsquore using indirect heat to BBQ, it will take about 10 minutes.

Can I Use this Recipe to Make Tacos?

Just assemble the shrimps with shredded cabbage on a corn or flour tortilla and you will have amazing tacos.

How Many Calories Per Serving?

This recipe is only 255 calories per serving.

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Grill until lightly golden brown on both sides and opaque, 1 to 1 1/2 minutes per side. Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips.

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