Stuffed Shrimp with Lemon-Pomegranate Glaze

Photography: Becky Luigart-Stayner; Styling: Jan Gautro

This sweet-tart appetizer goes best with a classic pilsner, such as Pilsner Urquell from the Czech Republic, Redhook ESB, or a Thai beer, such as Singha.

Yield: 12 servings (serving size: 2 shrimp and 2 teaspoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 145
  • Calories from fat: 30%
  • Fat: 4.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.8g
  • Protein: 18.4g
  • Carbohydrate: 6.4g
  • Fiber: 0.6g
  • Cholesterol: 103mg
  • Iron: 2.2mg
  • Sodium: 263mg
  • Calcium: 52mg


  • Sauce:
  • 1 1/2 teaspoons grated lemon rind
  • 1/3 cup fresh lemon juice
  • 3 tablespoons pomegranate molasses
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • Shrimp:
  • 24 unpeeled jumbo shrimp (about 1 1/2 pounds)
  • 1/2 cup finely chopped onion
  • 3/4 pound skinless, boneless chicken breast
  • 1 tablespoon Hungarian sweet paprika
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 2 teaspoons tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated peeled fresh ginger
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • Cooking spray
  • Cilantro sprigs (optional)


  1. To prepare sauce, combine first 7 ingredients, stirring with a whisk. Remove 2 tablespoons sauce; set aside. Reserve remaining sauce for dipping.
  2. Preheat oven to 425°.
  3. To prepare shrimp, peel and devein shrimp, leaving tails intact.
  4. Cook chopped onion in boiling water for 2 minutes or until tender. Drain and rinse with cold water; drain. Place onion in a large bowl.
  5. Place chicken in a food processor; process until coarsely chopped. Add chicken, paprika, and next 11 ingredients (paprika through 2 garlic cloves) to onion; stir well.
  6. Place the shrimp in a single layer on a large baking sheet coated with cooking spray. Arrange shrimp on their sides, so that each forms a "C" shape. Spoon a heaping tablespoon of chicken mixture into the center of each shrimp. Gently press the chicken mixture until it touches sides of shrimp.
  7. Brush shrimp with 2 tablespoons sauce. Bake at 425° for 10 minutes or until shrimp are done and stuffing is firm. Serve with remaining 1/2 cup sauce. Garnish with cilantro sprigs, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Stuffed Shrimp with Lemon-Pomegranate Glaze Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy