Blackened Shrimp with Pomegranate-Orange Salsa

Karry Hosford

The jewel-toned salsa features fresh seasonal fruit and serves as a fitting complement to the shrimp, which is heavily seasoned. It also makes a nice accompaniment to grilled chicken breasts.

Yield: 12 servings (serving size: 3 shrimp and 1/4 cup salsa)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 127
  • Calories from fat: 23%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 12.4g
  • Carbohydrate: 12.6g
  • Fiber: 1.3g
  • Cholesterol: 86mg
  • Iron: 1.9mg
  • Sodium: 235mg
  • Calcium: 45mg

Ingredients

  • Salsa:
  • 2 cups pomegranate seeds (about 4 pomegranates)
  • 1 cup finely chopped orange sections (about 2 oranges)
  • 1/3 cup chopped green onions
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Shrimp:
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 36 large shrimp, peeled and deveined (about 1 1/2 pounds)
  • 5 teaspoons olive oil, divided

Preparation

  1. To prepare salsa, combine the first 6 ingredients.
  2. To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag.
  3. Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.
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