Garlic Butter Shrimp Pomegranate (Printable Page)
# What You Need:
→ Shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined, tails on
02 -
1/2 tsp kosher salt
03 -
1/4 tsp freshly ground black pepper
→ Garlic Butter
04 -
3 tbsp unsalted butter
05 -
3 cloves garlic, finely minced
06 -
1 tbsp olive oil
→ Pomegranate Glaze
07 -
1/2 cup (120 ml) pomegranate juice
08 -
2 tbsp honey
09 -
1 tbsp balsamic vinegar
10 -
1/4 tsp crushed red pepper flakes (optional)
→ Garnish
11 -
1/4 cup pomegranate arils
12 -
2 tbsp fresh parsley, finely chopped
13 -
Lemon wedges, for serving
# How to Make It:
01 -
In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by half and syrupy, about 7–10 minutes. Remove from heat and set aside.
02 -
Pat shrimp dry and season with salt and pepper.
03 -
In a large skillet over medium-high heat, melt the butter with olive oil. Add garlic and sauté for 30 seconds until fragrant.
04 -
Add shrimp in a single layer. Sauté for 2 minutes per side or until pink and opaque.
05 -
Lower the heat to medium. Drizzle the pomegranate glaze over the shrimp, tossing to coat evenly. Cook for 1 minute to warm through.
06 -
Transfer to a serving platter. Sprinkle with pomegranate arils and parsley. Serve immediately with lemon wedges.
# Helpful Tips:
01 -
For extra flavor, marinate shrimp in a little olive oil, garlic, and lemon zest for 30 minutes before cooking.
02 -
Substitute maple syrup for honey for a vegan glaze and use plant-based butter with vegan shrimp alternatives.
03 -
Serve with crusty bread or atop a bed of greens for a light entrée.