Ramadan Sunset Shrimp and Apricot Skewers

Name: Ramadan Sunset Shrimp and Apricot Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) large shrimp, peeled and deveined, patted dry; 1 cup (150 g) dried apricots, whole; 3 tbsp (45 ml) extra-virgin olive oil; 2 tbsp (30 ml) honey; 1 tsp (2½ g) ground cumin; ½ tsp (1.2 g) ground cinnamon; ½ tsp (1 g) smoked paprika; 3 clove (15 g) garlic cloves, minced, minced; ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (180 ml) water; ¼ cup (10 g) fresh cilantro, chopped, chopped (optional); ½ whole lemon, cut into wedges (optional)

From the MyKitchenBank Kitchen

Succulent shrimp and plump dried apricots glazed with warm spices and finished over high heat for caramelized edges. These skewers balance the sweetness of apricots with savory cumin and cinnamon, creating an elegant iftar dish that's ready in under 30 minutes. The Instant Pot gently cooks the shrimp while softening the apricots, then a final sear in a hot skillet creates irresistible caramelization.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 skewers (2 per serving)

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Steps

Before you start

Soak 8 wooden skewers in water for 30 minutes (or use metal skewers)
Pat shrimp dry with paper towels for better searing
Have all spices measured and ready before starting

1
Mix the spice glaze
- In a small bowl, whisk together olive oil, honey, ground cumin, cinnamon, smoked paprika, minced garlic, kosher salt, and black pepper until well combined.
- Set aside.
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Tip: Whisk the glaze so the honey fully incorporates and distributes evenly.
2
Assemble the skewers
- Thread shrimp and apricots alternately onto soaked wooden skewers (or metal skewers), starting and ending with a shrimp.
- Use 4–5 shrimp and 4–5 apricots per skewer.
- You should have 8 skewers total.
- Brush all sides of the shrimp and apricots generously with the spice glaze.
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Ready when: Skewers are evenly coated with glaze
Tip: Pack the skewers snugly so the shrimp and apricots don't slide around during cooking.
3
Prepare the Instant Pot
- Add water to the Instant Pot and place the steamer rack inside.
- Arrange the glazed skewers on the rack in a single layer, overlapping slightly if needed.
- They should not be submerged.
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Ready when: Skewers are arranged on the rack
Tip: Make sure the skewers don't touch the heating element at the bottom of the pot.
4
Pressure cook the skewers
- Close the lid and set the Instant Pot to high pressure for 3 minutes (for medium shrimp) or 4 minutes (for extra-large shrimp).
- The apricots will soften and plump while the shrimp cooks through.
- Once the cooking time is up, quick-release the pressure by moving the valve to 'venting' and let the skewers sit for 1 minute to cool slightly.
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Ready when: Shrimp is opaque throughout and apricots are tender but not mushy
Tip: Do not skip the quick-release; this stops the cooking process so the shrimp don't become tough.
5
Sear the skewers
- Heat a large cast-iron skillet over medium-high heat until very hot, about 2 minutes.
- Carefully remove the skewers from the Instant Pot with tongs and place them in the dry skillet.
- Do not add any liquid.
- Sear for 2–3 minutes per side until the shrimp edges char slightly and the apricots caramelize, turning once.
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Ready when: Shrimp are lightly charred on the edges and apricots are glossy and caramelized
Tip: Do not move the skewers too much in the pan; let them sit to develop color and crust.
6
Finish and serve
- Transfer the skewers to a serving platter.
- Sprinkle with fresh cilantro if desired and serve with lemon wedges on the side for squeezing over the skewers.
- Serve immediately while the caramelized edges are still warm and crispy.
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Tip: These skewers are best eaten right away, while the contrast between the warm glazed shrimp and soft apricots is at its peak.

Good to know

Tips

Shrimp cooks very quickly, so monitor the pressure-cook time closely. Overcooked shrimp become rubbery and tough; 3–4 minutes is ideal for keeping them tender.
Pat the shrimp dry after pressure cooking before searing so they brown properly and don't steam in their own moisture.
The Instant Pot method steams the shrimp gently to cook them through, while the sear step at the end adds the caramelized flavor and texture contrast that makes these skewers special.
For an extra-elegant presentation at iftar, arrange the skewers on a bed of fluffy white rice or couscous and drizzle any pan drippings over the top.

Make ahead

You can assemble and glaze the skewers up to 4 hours ahead; cover and refrigerate. Bring them to room temperature for 15 minutes before pressure cooking. Do not pressure cook ahead; these are best cooked and seared fresh.

Storage & reheating

Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven for 5–7 minutes to avoid drying out the shrimp. Do not microwave. These do not freeze well due to the texture change in the apricots.

Substitutions

dried apricots, whole → dried figs or dates, pitted. Use the same weight; figs will add a deeper molasses note, while dates will be sweeter and stickier.
ground cumin → ground coriander. Coriander is brighter and more floral; use the same amount for a different spice profile.
extra-virgin olive oil → ghee or clarified butter. Ghee will add a rich, nutty flavor that complements the spices beautifully.
honey → pomegranate molasses or date syrup. Either will deepen the Middle Eastern flavor; use the same volume but reduce salt slightly as they add their own complexity.