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Shallots, Shrimp, and Oranges with Apricot Glaze


Delicate shallots lend a mild, oniony bite to sweet shrimp and oranges in these skewers that benefit from a liberal slathering of an apricot-Dijon vinaigrette.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Andrew Purcell

Source: Everyday Food, July/August 2013


  • Vegetable oil, for grill
  • 1/2 cup apricot jam
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 1/2 pounds large shrimp, peeled and deveined (tails left on)
  • 2 oranges, cut into wedges
  • 8 shallots, halved lengthwise


  1. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Stir together jam, vinegar, Dijon, and 1 teaspoon salt and 1/2 teaspoon pepper.

  2. Thread some skewers with shrimp, others with oranges, and others with shallots. Season with salt and pepper.

  3. Grill shrimp and orange skewers for 3 to 6 minutes and shallot skewers for 6 to 9 minutes, turning all skewers frequently and brushing generously with glaze.

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