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Garlic Butter Shrimp with Pomegranate Glaze brings restaurant-style flair right to your kitchen with simple everyday ingredients. Imagine juicy shrimp sizzling in garlicky butter, then coated in a sticky pomegranate glaze that wakes up every bite. The bright pop of pomegranate seeds and fresh parsley make this a showstopper for gatherings but it comes together so fast you could have it on a weeknight too.
The blend of sweet and savory flavors is always a highlight at my holiday parties. The first time I served this, the plate was empty before I could even sit down—these shrimp do not last long.
Ingredients
- Large shrimp: Look for peeled and deveined shrimp with tails on for easy eating and a pretty presentation. Fresh or frozen both work well so long as you pat them dry.
- Kosher salt: Brings out all the subtle sweetness in the shrimp. Use a flaky salt for finishing if you have it.
- Freshly ground black pepper: Freshly cracked adds a nice bite to balance the sweet glaze.
- Unsalted butter: Gives you control over seasoning and creates a rich flavor base. Choose a good-quality brand for best results.
- Garlic: You want plump and fragrant cloves for bold garlic flavor. Mince just before using for the brightest taste.
- Olive oil: Helps the butter cook evenly and prevents it from burning. Try to use extra virgin for the best aroma and taste.
- Pomegranate juice: Opt for 100 percent juice that is deep in color and tart without added sugar. It forms the backbone of the glaze.
- Honey: Adds natural sweetness to balance the sharpness of the pomegranate. Buy a local or floral honey if available.
- Balsamic vinegar: Rounds out the glaze with complexity and tang. A thicker aged variety brings more depth.
- Crushed red pepper flakes: Offer gentle heat and are optional for those who like a kick.
- Pomegranate arils: Give bursts of fresh crunch. Look for plump and glossy seeds or prep your own from a whole fruit.
- Fresh parsley: For a bright herbal finish. Pick flat-leaf if possible for a softer flavor.
- Lemon wedges: To squeeze over just before serving, adding freshness and acidity.
Step-by-Step Instructions
- Make the Glaze:
- In a small saucepan, add pomegranate juice, honey, balsamic vinegar, and red pepper flakes if using. Bring to a simmer over medium heat and cook, stirring now and then, until reduced by half. The glaze should be syrupy and stick to a spoon, which takes about seven to ten minutes. Take it off the heat and set aside.
- Season and Prep the Shrimp:
- Pat the shrimp dry thoroughly with paper towels. Sprinkle salt and pepper evenly over the shrimp and toss to coat. Dry shrimp get the best sear when they hit the pan.
- Sauté the Garlic:
- Place your large skillet on medium-high heat and melt the butter with olive oil. As soon as it bubbles, swirl in the minced garlic and stir for just half a minute until you smell that garlicky aroma.
- Cook the Shrimp:
- Arrange the shrimp in a single layer in the hot skillet. Let them sizzle for about two minutes, then flip and cook just until pink and opaque on the other side. Do not overcook as shrimp turn rubbery quickly.
- Glaze and Finish:
- Lower the heat to medium. Drizzle over your pomegranate glaze and gently toss or stir so every shrimp gets beautifully coated. Continue cooking for about a minute so the glaze clings and the shrimp warm through.
- Garnish and Serve:
- Transfer the glazed shrimp to a serving platter. Sprinkle pomegranate arils over the top along with lots of fresh parsley. Serve right away with lemon wedges on the side for squeezing.
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The pomegranate glaze is my favorite part. It adds both color and that irresistible sweet tang. One year my niece helped me sprinkle the arils and she was so proud of her touch—every family gathering since she claims that job.
Storage tips
Leftovers keep well for up to two days in a tightly covered container in the fridge. To reheat, use a skillet over gentle heat to preserve the texture of the shrimp and the glaze. Avoid microwaving for best results.
Ingredient substitutions
No pomegranate juice? Try cranberry juice for a similar tart flavor. Honey can be swapped out for agave or maple syrup if needed. If you need a dairy-free version, use plant-based butter. You can also use tofu cubes or thick slices of king oyster mushroom in place of shrimp for a vegetarian dish.
Serving suggestions
Serve these shrimp as is on a platter with extra sprigs of parsley or layer over baby greens for a light salad. A side of crusty gluten-free bread is perfect for scooping up extra glaze. They also make a lovely starter for a seafood dinner.
Cultural and historical inspiration
This dish draws a bit from Mediterranean and Middle Eastern ingredients where pomegranate molasses is a classic element. Bringing together garlic butter with pomegranate feels both festive and familiar—a true fusion that nods to both traditions.
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Common Questions
- → How do I know when shrimp are fully cooked?
Shrimp turn pink and opaque when done; overcooking makes them rubbery, so sauté just until color changes.
- → What can I use instead of honey in the pomegranate glaze?
Maple syrup provides a similar sweetness and texture for a vegan-friendly alternative.
- → How can I prepare this dish in advance?
Make the pomegranate glaze ahead, then cook the shrimp and assemble just before serving for best texture.
- → What sides pair well with this appetizer?
Serve with crusty bread, over greens, or alongside rice for a more substantial meal.
- → Is this dish gluten-free?
Yes, if all ingredients used are certified gluten-free, including butter and any packaged items.
- → Are there options for shellfish allergies?
Firm tofu or mushrooms can be substituted for shrimp to accommodate those with shellfish sensitivities.