Cook the Book: Skewered Shrimp with Apricot-Curry Glaze

Cook the Book: Skewered Shrimp with Apricot-Curry Glaze
  • Yield:6 servings

Today's Cook the Book dish, skewered shrimp with apricot-curry glaze, uses only pantry ingredients to create a sweet and spicy sauce. Served over rice, the flavorful skewers double as a quick weeknight meal.

The recipe calls for three shrimp per skewer, but you can stretch your shrimp purchase by serving them one by one, on toothpicks.


  • 3 tablespoons olive oil
  • 3 tablespoons apricot preserves
  • 1 1/2 tablespoons white wine vinegar
  • 2 1/4 teaspoons Dijon mustard
  • 2 1/4 teaspoons curry powder
  • 2 garlic cloves, minced
  • 18 uncooked large shrimp, peeled, tails left intact, deveined
  • 6 10- to 12-inch skewers
  • Shredded iceberg lettuce
  • Lemon wedges


  1. 1.

    Whisk first 6 ingredients in large bowl to blend. Add shrimp and toss to coat. Cover and refrigerate at least 2 hours.

  2. 2.

    Preheat broiler. Thread 3 shrimp on each skewer. Broil shrimp just until cooked through, about 2 minutes per side.

  3. 3.

    Place shredded lettuce on platter; arrange shrimp skewers on top. Garnish with lemon wedges.

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