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Apricot Shrimp with Peppers

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Apricot Shrimp with Peppers

4.5 from 2 votes
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Course: Main Course
Cuisine: Asian
Keyword: apricot, bell peppers, dairy free, lowfat, rice, Shrimp
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 385kcal


  • 1 cup long-grain rice
  • 1 medium bell pepper, red
  • 1 medium bell pepper, green
  • 2 stalk green onion
  • 2 clove garlic
  • 8 ounce water chestnuts
  • 5 ounce shrimp, peeled and deveined
  • 4 tablespoon apricot jam
  • 2 tablespoon soy sauce, low sodium
  • 1 teaspoon hot sauce
  • 2 teaspoon sesame seeds
  • 2 medium orange


  • Cook rice according to directions on package.
  • Slice peppers into thin strips, slice green onions, and mince garlic. Slice water chestnuts. Peel and devein shrimp if they aren’t already.
  • Spray a medium skillet with nonstick cooking spray. Heat skillet over medium heat. Add peppers, green onions and garlic; cook for 3-4 minutes or until tender.
  • Add shrimp and water chestnuts. Cook and stir for 3-4 minutes or until shrimp turn pink. Remove from heat.
  • Stir in apricot preserves, soy sauce, and hot pepper sauce (a dash or to your liking). Sprinkle with sesame seeds.
  • Serve over rice with orange slices on the side.
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Calories: 385kcal | Carbohydrates: 81g | Protein: 14g | Fat: 2g | Cholesterol: 57mg | Sodium: 352mg | Fiber: 7g | Sugar: 14g

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