Shrimp in Pomegranate Sauce

Shrimp in Pomegranate Sauce Recipe

I've become addicted to pomegranate lately and I figured if it was good in a spread, it would go just as wonderfully with seafood because of its sour, tart and slightly sweet flavors. 

First, I sautéed the shrimp in garlic until fully cooked, then covered them in a thick pomegranate sauce, which consisted of fresh pomegranate seeds, of course, and caramelized onion puree. The onions helped balance the sweetness of the sauce while also giving it a thicker texture.


Yields: 6 servings

1 pound whole raw giant tiger shrimp (or any large shrimp), peeled and deveined
½ cup vegetable oil
1 (2-inch) chunk fresh ginger, freshly grated
2 cloves garlic, crushed and finely minced
¾ teaspoon red chili powder, to taste
¼ cup Tequila liquor
juice of 1 lime, freshly squeezed
1¼ teaspoons salt
¼ teaspoon black pepper
2 onions, chopped
1 pomegranate (see tips), seeds only
2 red bell peppers
¼ teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground fennel
½ teaspoon dried oregano
½ teaspoon allspice
2 tablespoons curly parsley, chopped


Prepping the shrimp: Rinse the shrimp under cold running water and pat dry using a paper towel. Repeat the same procedure for each shrimp. Sprinkle with red chili powder. Toss well.

Searing the shrimp: Use a wok with a matching lid. Add 2 tablespoons of oil. Once the oil is hot, add the garlic and freshly grated ginger. Cook for for 2-3 minutes until fragrant. Place the shrimp all at once into the hot wok and spread them into a single layer. Pan-sear for 2 minutes on each side; flip, drizzle with tequila and sauté until it evaporates. Add parsley, season with salt and pepper, then transfer to a platter.

Little reminder on how to roast bell peppers: Stem and wash the bell peppers and pat dry. Place a grill on your stove and char the skin of the peppers. Wrap in aluminum foil. Let cool for about 5-10 minutes until you can handle them without discomfort. Clean the peppers with a knife; the skin will come right off. Seed them and cut the flesh into large chunks.

Making the pomegranate sauce: 

In the same wok, heat 3 more tablespoons oil. Add the onions and cook for 10 minutes, stirring occasionally to prevent them from burning, until the color is evenly golden brown. Transfer the onions to a blender, leaving as much onion-flavored oil as possible in the wok. 

Add the roasted red bell peppers, pomegranate seeds and spices and 1 cup water (for a smoother flow) to the blender and pulse until very smooth. Add the remaining oil and pulse until combined.


Return the shrimp to the wok, drizzle with lime juice then cover with puréed fried onion paste. Make sure the shrimp is well coated. Cover with a dome-shaped lid to enable the steam to fall back in the wok and let sit until ready to serve. 

Garnish with more parsley.

Bon appétit!


You could make a similar sauce using other fruits or vegetables such as Granny Smith apples, Hachiya persimmons or berries. 

Little reminder on how to seed a pomegrante on the following link.

Published By: Jacqueline Pham on January 23, 2014.


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