Very healthy & tasty!! My husband & I enjoy spicy food but thought the combination of spicy shrimp salsa was a bit much. You can hold off on the jalapeno in the salsa to help balance out the flavors.
Blackened Shrimp with Pomegranate-Orange Salsa
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)
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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
- 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
- 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
- To prepare salsa, combine the first 6 ingredients.
- 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.
- 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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