Moroccan Shrimp with Pomegranate Sauce

This delicately spiced seafood dish works well as a main course or an impressive appetizer.

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Moroccan Shrimp with Pomegranate Sauce
Makes: 10  servings Prep 30 mins Start to Finish  1 hr


  • 1 quart  pomegranate juice
  • 1/2 cup  sugar
  • 1/4 cup  fresh lemon juice
  • 1 pound  large shrimp, peeled and deveined, with tails
  • 3/4 teaspoon  ground cumin
  • 3/4 teaspoon  ground coriander
  • 1/4 teaspoon  ground cinnamon
  • 3/4 teaspoon  kosher salt
  • 1 1/2 tablespoons  olive oil
  • 4 cups  (4 oz) baby arugula


1. In a pot over high heat, stir together pomegranate juice, sugar and lemon juice until sugar dissolves. Boil until liquid thickens and is reduced to 1 cup, about 45 min.

2. Meanwhile, toss shrimp with cumin, coriander, cinnamon, salt and olive oil and stir to coat.

3. In a bowl, toss arugula with extra lemon juice and olive oil if desired. Place on a platter.

4. Heat a grill pan over medium heat. Add shrimp and cook 2 min per side until pink and opaque; place on top of arugula. Pour sauce in a small dish for dipping. Makes 10 servings, or 4 servings for main course.

Nutrition Facts

  • Servings Per Recipe 10
  • cal.(kcal)45,
  • Fat, total(g)1,
  • chol.(mg)11,
  • carb.(g)7,
  • pro.(g)2,
  • sodium(mg)86,
  • Percent Daily Values are based on a 2,000 calorie diet
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