Sarasota's Curried Apricot Shrimp over Warm Cabbage

Name: Sarasota's Curried Apricot Shrimp over Warm Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs extra large shrimp, peeled and tails on; salt; pepper; 3 tablespoons vegetable oil (olive oil is too strong for this dish); 3 tablespoons apricot preserves (found in the jam and jelly section of your market); 2 ½ teaspoons Dijon mustard; 2 ½ teaspoons curry powder; 2 teaspoons garlic, minced; 1 head napa cabbage, shredded (cut in ribbons); 4 scallions, rough chopped (white and green parts); 1 (4 ounce) can water chestnuts (I buy the small can pre-sliced and then just do a rough chop); 1 medium zucchini, lightly seeded and julienned; 1 small onion, cut in half and thin sliced; 1 cup toasted slivered almonds; 2 (3 ounce) packages ramen noodles, crushed (seasoning packets not used); 1 teaspoon butter; ⅔ cup vegetable oil (not olive oil); ¼ cup white vinegar; ¼ cup sugar; 2 tablespoons soy sauce; 1 teaspoon apricot preserves; rice (Jasmine or basmati cooked in vegetable broth and garnished with scallions)

Fresh, crisp and full of flavor — this Sarasota's Curried Apricot Shrimp over Warm Cabbage Salad is a must-try. Made with shrimp, salt, pepper and veget…

This Sarasota's Curried Apricot Shrimp over Warm Cabbage Salad relies on simple, everyday ingredients such as salt, pepper, dijon mustard and curry powder. It comes together quickly and makes 4 servings, at about 949 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 12 lbs extra large shrimp, peeled and tails on
salt
pepper
3 tablespoons vegetable oil (olive oil is too strong for this dish)
3 tablespoons apricot preserves (found in the jam and jelly section of your market)
2 ½ teaspoons Dijon mustard
2 ½ teaspoons curry powder
2 teaspoons garlic, minced
1 head napa cabbage, shredded (cut in ribbons)
4 scallions, rough chopped (white and green parts)
1 (4 ounce) can water chestnuts (I buy the small can pre-sliced and then just do a rough chop)
1 medium zucchini, lightly seeded and julienned
1 small onion, cut in half and thin sliced
1 cup toasted slivered almonds
2 (3 ounce) packages ramen noodles, crushed (seasoning packets not used)
1 teaspoon butter
⅔ cup vegetable oil (not olive oil)
¼ cup white vinegar
¼ cup sugar
2 tablespoons soy sauce
1 teaspoon apricot preserves
rice (Jasmine or basmati cooked in vegetable broth and garnished with scallions)

1
Shrimp Marinade -- In a large baggie, add the oil, apricot preserves, dijon mustard, curry powder, and garlic and let marinade 1-2 hours.
2
No longer.
3
Thirty (30) minutes to me is the minimum for great flavor.
4
Rice (Optional) -- My son likes rice with this dish, so that is an option, I enjoy the shrimp right over the salad.
5
But if you want rice.
6
Now is the time to make it.
7
The shrimp and salad both take very little time to make.
8
Salad -- Prepare your salad.
9
Add the cabbage to a large bowl along with the scallions, water chestnuts, zucchini, and onions.
10
Crunch -- In a small non-stick skillet, add 1 teaspoon butter and bring to medium/medium high heat.
11
Add the almonds and ramen noodles and cook until golden brown, 1-2 minutes.
12
Remove to a small plate lined with a paper towel to let cool a few minutes.
13
Shrimp -- The shrimp is marinated and ready to grill.
14
Use whatever method you like.
15
I have grilled them both inside and also outside using my vegetable basket and they both work great.
16
You can broil too.
17
Salt and pepper well and then grill on medium high heat until the shrimp begin to curl and turn pink.
18
Don't over cook, they will only take a couple of minutes per side.
19
Two (2) minutes, flip two (2) more and they will be done, remove and cover with foil.
20
Extra large or jumbo may take a few more minutes, but not much.As the shrimp cooks, make the dressing.
21
Dressing -- In that same pan as you cooked those noodles and almonds in, add the oil, sugar, apricot preserves, vinegar and bring to a boil for just a minute no more.
22
Remove from the heat and slowly add the soy sauce.
23
Finish -- Add most of the dressing to the salad and toss well.
24
Depending on the size of the cabbage and how much dressing you like, you may not use it all.
25
You can easily save it for another night.
26
Then add in the cooled almonds and ramen noodle mixture and toss again.
27
Top the warm salad with the shrimp and serve on a platter family style.
28
Option, as I said my son likes rice too with this and you can serve this right along the side which makes a great dinner.

949

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 12 lbs extra large shrimp, peeled and tails on, salt, pepper, 3 tablespoons vegetable oil (olive oil is too strong for this dish), and more.

Yes, Sarasota's Curried Apricot Shrimp over Warm Cabbage Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
949 kcal
Category
Seafood

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