Glazed Shrimp Kabobs

Prep Time
Cook Time
Ready In

"This is out of an old Weight Watchers magazine. It had 4 points on the old program. It shows Cal-201, Fat-2.4, Fiber-0.6"

Original is 4 servings


  • Serving Size: 1 (302.2 g)
  • Calories 266.1
  • Total Fat - 4.4 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 219.2 mg
  • Sodium - 1358.6 mg
  • Total Carbohydrate - 31.5 g
  • Dietary Fiber - 1.4 g
  • Sugars - 26.3 g
  • Protein - 25.1 g
  • Calcium - 106.6 mg
  • Iron - 0.7 mg
  • Vitamin C - 47.4 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Peel and devain shrimp, leaving tails intact, if desired.

Step 2

Thread shrimp and pineapple alternately onto 8 (12-inch) skewers; set aside.

Step 3

Spoon apricot spread into a medium bowl, and chop any large chunks of apricot, if desired.

Step 4

Add rice vinegar and next 3 ingredients, and stir well.

Step 5

Divide apricot mixture in half; reserve half of mixture.

Step 6

Place kabobs on a broiler pan coated with cooking spray.

Step 7

Brush kabobs with apricot mixture; broil 3 minutes.

Step 8

Turn kabobs over, and brush with apricot mixture.

Step 9

Broil an additional 3 minutes or until done.

Step 10

Brush with reserved apricot mixture before serving.


  • Cooking spray

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • If using fresh pineapple, make sure to cut the chunks into small cubes to fit onto the skewers.
  • When selecting the apricot jam, make sure to check the label and get one with no added sugar.

  • Substitute honey for the apricot jam to increase the sweetness of the glaze. The benefit of this substitution is that honey is a natural sweetener, so it can provide a more natural flavor than the sugar-free apricot jam.
  • Substitute orange juice for the rice vinegar to add a citrus flavor to the glaze. The benefit of this substitution is that the orange juice will add a different flavor to the glaze, while still providing the acidity of the rice vinegar.

Tropical Fruit Kabobs Replace the pineapple with equal amounts of mango, papaya, and banana. Omit the sesame oil. Instead, brush the kabobs with a mixture of 2 tablespoons of honey, 1 tablespoon of lime juice, and 1 teaspoon of ground cinnamon before broiling.

Coconut Rice Pilaf - This fragrant rice dish is the perfect accompaniment to the sweet and savory flavors of the glazed shrimp kabobs. The subtle sweetness of the coconut pairs perfectly with the apricot glaze, while the nutty flavor of the rice complements the ginger and sesame oil in the kabobs.

Garlic Roasted Asparagus: This simple yet flavorful side dish is a great way to add some green to the meal. Roasting the asparagus in garlic and olive oil brings out its natural sweetness, and the slight crunch pairs perfectly with the tender shrimp kabobs. Plus, the asparagus adds a nice balance to the creamy coconut rice pilaf.


Q: Can I use frozen shrimp?

A: Yes, you can use frozen shrimp for this recipe. Make sure to thaw them before using and pat them dry with a paper towel.

Q: How long should I cook the shrimp?

A: Cook the shrimp for about 3-4 minutes, or until they turn pink and are cooked through. Be careful not to overcook them or they will become rubbery.

1 Reviews


The flavor on these kabobs is very delicate. You can taste the glaze, but just faintly. The flavor of the shrimp is what shines through here, so use good quality fresh shrimp. The pineapple is excellent....I used fresh pineapple and everyone at the table raved over the pineapple! Thanks for sharing....made for FYC tag game.


review by:
(27 Jun 2017)

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Fun facts:

The sesame oil used in this recipe is a popular ingredient in Asian cuisine. It was first used in China over 4,000 years ago, and was even mentioned in the writings of Confucius!

Gingerroot is a key ingredient in this recipe. It was a popular spice in Ancient Greece and Rome, and it was even used medicinally to treat stomach aches and other ailments.