Apricot Soy Chili Glazed Shrimp with Quinoa

Name: Apricot Soy Chili Glazed Shrimp with Quinoa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Asian
Ingredients: 1 pound large shrimp, peeled and deveined; 1 tablespoon olive oil; 2 cloves garlic, minced; 1 teaspoon freshly grated ginger; 1 yellow bell pepper, chopped; 1 small yellow onion, chopped; 1/2 cup chili sauce; 1/4 cup low sodium soy sauce*; 1/4 cup apricot preserves; 1 tablespoon lime juice, plus wedges for garnish; 3 green onions, chopped, for garnish; toasted sesame seeds, for garnish; 2 cups cooked quinoa, for serving

Published: May 13, 2013 · Modified: Apr 5, 2022 by Ashley

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I had some chili sauce leftover from when I made Slow-Cooker Beef Short Ribs last week.

I reached out to some friends to see if anyone had suggestions for using a partial bottle, and one of them told me that she had taken chili sauce, soy sauce, and apricot jam and poured it over shrimp, and cooked it all together for dinner one night for an Asian spin on shrimp.

I thought that sounded awesome, and I had all of those things on hand! So I took that idea and ran with it.

I added some garlic, onion, ginger, and bell pepper and served it over quinoa that I made in the rice cooker.

It turned out really tasty! The sauce was thick and sweet, and the shrimp were perfectly cooked.

I like using quinoa instead of rice now and then, and it went really well with the shrimp.