Sweet & Spicy Apricot Shrimp & Zucchini Ribbon Skewers

Craving a fast, gourmet dinner? Try these 20-minute Sweet & Spicy Apricot Shrimp Skewers with ribboned zucchini. Perfect for a smoky grill pan!

Prep Time 15

Cook Time 5

Total Time 20

Course Dinner, Fish, Main Course, Seafood

Cuisine Mediterranean

Servings 3

Calories 385 kcal

500 g / 17.6 oz large shrimp prawns, peeled, deveined, and patted completely dry
2 medium zucchini courgettes, firm and straight
½ cup / 150g apricot jam
1 tbsp / 15 mL apple cider vinegar or white wine vinegar
1 fresh red chili Fresno or red jalapeño, finely chopped
1 small bunch fresh garden mint sliced into thin ribbons (chiffonade)
2 tbsp / 30 mL olive oil divided
Fine sea salt and freshly cracked black pepper to taste

Prep the Apricot Sauce & Glaze:
In a small bowl, stir together the apricot jam, apple cider vinegar, and chopped red chili. The acid cuts the sugar, while the chili adds heat.
Spoon 2 tablespoons of this mixture into a separate bowl and whisk in 1 tablespoon of olive oil to make your brushable glaze.
Save the rest of the jam mixture as a dipping sauce.

Use a vegetable peeler or mandolin to slice the zucchini lengthwise into long, paper-thin ribbons. Stop when you hit the seedy core. Pat the ribbons completely dry with paper towels to prevent steaming.

Fold a zucchini ribbon back and forth into an accordion "S" shape. Pierce the folded ribbon onto your skewer, followed by a raw shrimp.
Repeat the pattern until all shrimp are used.
Drizzle the skewers with the remaining 1 tablespoon of olive oil, then season with salt and pepper.

Heat a ridged grill pan over medium-high heat until smoking hot.
Lay the skewers down. Press down gently and cook for 2 minutes without moving them to lock in deep, dark grill marks.

Flip the skewers. Immediately brush the grilled side generously with your apricot glaze.
Cook for 2 more minutes until the shrimp turn opaque pink and the glaze caramelizes.
Serve: Transfer to a platter, shower with fresh mint ribbons, and serve immediately with the remaining dipping sauce.

Nutritional Information (Per Serving - Based on 3 Servings)

Keyword shrimp, shrimp skewers, sweet and spicy, zucchini

Variations:

🌶️ 1. The Low-Sugar / Keto Variation

Perfect for low-carb, keto, or diabetic-friendly diets.

The Swap: Replace the standard apricot jam with sugar-free apricot preserves (sweetened with stevia or monk fruit).
The Flavor Boost: Double the amount of fresh red chili and add 1/2 teaspoon of smoked paprika. This balances the alternative sweeteners by leaning into a deeper, smoky-spicy profile.

🌿 2. The Fresh Herb & Citrus Variation (No Mint)

Ideal for those who do not enjoy mint or prefer a more savory, zesty flavor profile.

The Swap: Replace the garden mint with a mix of fresh cilantro (coriander) and Thai basil.
The Flavor Boost: Whisk the juice and zest of 1 fresh lime directly into the apricot jam glaze. Swap the apple cider vinegar for rice vinegar to give the dish a bright, Southeast Asian-inspired twist.

🥓 3. The Indulgent / “Crowd Pleaser” Variation

The Swap: Wrap each individual shrimp in a thin ribbon of pancetta or parma ham before threading it onto the skewer next to the zucchini.
The Flavor Boost: The salty, crispy ham renders down in the grill pan and cuts through the sweetness of the apricot jam beautifully. Skip the olive oil drizzle since the ham provides its own fat.

🍄 4. The Vegan / Vegetarian Variation

The Swap: Replace the shrimp with cubed extra-firm tofu (pressed completely dry) or thick king oyster mushroom coins.
The Flavor Boost: Toss the tofu or mushrooms in 1 tablespoon of cornstarch before grilling. This creates a crispy exterior crust that grabs onto the sticky apricot glaze beautifully.