Apricot Glazed Shrimp Stir-Fry

Total Time
Prep 15 mins
Cook 15 mins

This is one of my favorite stir-fry dishes. The apricot preserves is what makes this dish unique. I make this often in the summer because it doesn't require heaating up the oven, and I usually have all the ingredients on hand. You can also play around with the kind of veggies you use, but I have found this combination to be my favorite. Oh, and an added bonus: IT'S LOW-FAT!!:)

Ingredients Nutrition


  1. In bowl, combine cornstarch, broth, preserves, soy sauce, and sesame seed until blended; set aside.
  2. In large non-stick skillet or wok, stir-fry peppers, onions, garlic, and ground black pepper in oil for 5 min.
  3. ,until crisp-tender Add shrimp, water chestnuts, and corn (if using).
  4. Stir-fry until shrimp turn pink.
  5. Stir broth mixture, and add to pan.
  6. Bring to boil; cook and stir for 2-3 minutes or until thickened.
  7. Serve over hot cooked rice.


Most Helpful

Made it, looked great, but it was like sweet and sour without the sour. I didn't add the corn.

c123 September 24, 2002

Hi Manda; What a super-great recipe. I added about 1/2 teaspoon of Sambal Olek to give it just a touch of a spicy taste. I also used a larger shrimp as that was all that I had available, but, oh, so good. This is now on our list as one of the favorites. Thanks for posting this delectable dish. I love Stir-Fries. "Uncle Bill"

William (Uncle Bill) Anatooskin January 19, 2003

Very good recipe. I had some shrimp thawed and wasn't sure which way I wanted to go with it. I found your recipe and used it as a model for what I had available. Substituted the corn starch for flour and butter, the peppers for jalepenos and had an apricot/pineapple glaze handy at the time. Didn't add any water chestnuts or corn but I must say, it did not take away from the great flavor of this recipe. Thanks for your contribution as I plan to add this one to my favorites.

Larry - NorCal December 03, 2008

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