Fact: I’ve never been much of a shrimp fan. Until a few years ago I would say I really didn’t like the taste much. But the flavors are so good in this Shrimp with Apricot, Chili, and Pistachio (Gluten Free), I actually enjoy them now!Shrimp with Apricot, Chili, and Pistachio will give a new twist to your meal.
We have a few marinades we typically use for grilled shrimp.
#1 is a marinated shrimp with such delicious lemon, garlic, and herb flavors
#2 is our newest way to make shrimp. Also marinated and grilled. A slightly elevated way to shrimp. A lightly spicy marinade with paprika and crushed red peppers and spices, topped with warm apricot preserves, chopped pistachios and crisp bacon.
The sweet and the spicy are so good together! Feel free to add more crushed red pepper if you like your spice a bit more.
Make these for an easy grilling night
They not only are deliciously flavored, they are so easy to grill! Requiring just a few minutes time, you can enoy a very quick dinner or appetizer with this Shrimp with Apricot, Chilii, and Pistachio recipe.
The marinade can be ready in the refrigerator. Then toss them in for about thirty minutes while cooking the crisp bacon to top them! Summer is so perfect for grilling. These shrimp are such a nice compliment to a steak or even a tri-tip.
Shrimp also make an easy and delicious appetizer. These Shrimp with Apricot, Chili, and Pistachio bring a new flavor experience to the shrimp! The sweet and spicy give the shrimp such nice accents.
Don’t feel like grilling ~ cook these in a skillet instead
Although the recipe states to grill these Shrimp with Apricot, Chili, and Pistachio, you can also cook in a cast iron or a non-stick skillet. Just be sure to cook over a medium to medium high temperature in a lightly oiled pan. Cook them quickly. They should be just pink on one side before turning to the other side to finish cooking.
Remove to a platter or plate. Spoon a little warm apricot preserves over each shrimp. Top each with finely chopped pistachios and a few thinly cut strips of the crisp bacon. Add minced parsley and this fun new shrimp is ready!
Check out the recipe for this newest grilled shrimp recipe below. I’m hoping you enjoy it as much as we ‘ve been enjoying it.
~ Laura
Shrimp with Apricot, Chili and Pistachio (Gluten Free)
Ingredients
- 1 lb extra large shrimp 21-25/lb (about 24), peeled and tails removed – thawed if using frozen
- 3 tbsp extra virgin olive oil
- 2-3 large cloves garlic, minced or pressed
- ¼-½ teaspoon crushed red pepper, gf use more for more heat
- ½ teaspoon Kosher salt or ⅜ teaspoon fine salt
- ½ teaspoon paprika, gf
- ¼ teaspoon smoked paprika, gf
- ¼ teaspoon crushed dried rosemary, gf or ½ teaspoon minced fresh rosemary
- ½ teaspoon crushed fennel seed, gf
- ¼ teaspoon dried oregano, gf or ½ teaspoon fresh minced oregano
- 1 teaspoon chopped fresh Italian parsley
- 2 strips bacon, gf, cooked crisp and cut into thin strips or pancetta, gf
- 2-3 tbsp apricot preserves, gf warmed
- ¼ cup roasted and unsalted pistachios, shelled and chopped
- fresh minced Italian parsley to top
Instructions
- In a bowl stir together the olive oil, garlic, salt, crushed red pepper, paprika, smoked paprika, rosemary, fennel, oregano, and parsley.
- Dry the shrimp. Pour the marinade over the shrimp. Stir together and marinate for 30-40 minutes. While the shrimp is marinating, cook the bacon slices until slightly crisp. Slice into thin strips. Set aside.
- Grill the shrimp on a hot grill for 1½ -2 minutes per side. Remove from the grill to a platter. Spread each shrimp with warm apricot preserves. Sprinkle with pistachios. Add a few thin strips of bacon to each and finish with minced parsley.
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