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Blackened Shrimp with Pomegranate and Orange Salad

Use caution when removing the seeds from a pomegranate, as the juice can stain. Cut the fruit into quarters, and pull open in the sink, under running water to prevent splashes. Bend the quarters open to release the seeds. Pom Wonderful makes a delicious pomegranate juice that can be used for the vinaigrette.

2 tablespoons pomegranate juice
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 teaspoon sugar
1 small shallot, minced
1 teaspoon Dijon mustard
Salt and freshly ground pepper to taste


2 cups watercress, cleaned and stemmed
1/2 cup pomegranate seeds (about 1 pomegranate)
1/2 cup diced orange sections (about 1 orange)
1/4 cup chopped green onions
1/4 cup toasted pine nuts

1/2 tablespoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
12 large shrimp, peeled and deveined
1 tablespoon olive oil

1. Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)

2. Combine all ingredients for salad.

3. Combine the spices for the shrimp in a large zipper-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.

4. Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done. Toss the salad with vinaigrette, divide onto two plates, top each with six shrimp and serve immediately. Serves 2.

Per serving: 317 calories; 23g fat ; 14g protein; 17g carbohydrate; 4g fiber; 55mg cholesterol; 638mg sodium

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