Pomegranate-Glazed Shrimp with Mango Salsa

Pomegranate-Glazed Shrimp with Mango Salsa is perfect for a casual meal or elegant party that you’ll be dreaming about all summer long.

Pomegranate-Glazed Shrimp with Mango Salsa
Yields: 4 servings
  • 2 ripe mangoes, peeled, seeded, and cut into ½-inch pieces
  • 2 teaspoons thinly sliced fresh mint
  • 1 teaspoon honey
  • 1 ounce white rum
  • ¼ cup pomegranate molasses
  • 2 tablespoons firmly packed brown sugar
  • 1 teaspoon cane vinegar
  • 2 pounds extra-jumbo fresh Louisiana shrimp, peeled and deveined (heads left on)
  • Salt
  • Ground black pepper
  • Extra-virgin olive oil
  1. Preheat oven to broil.
  2. In a medium bowl, combine mango, mint, honey, and rum.
  3. In a small saucepan, heat molasses over low heat; stir in brown sugar until dissolved. Remove from heat; add vinegar, and set aside.
  4. Season shrimp with salt and pepper, and drizzle with oil. Broil 3 inches from heat until pink and firm, about 2 minutes per side. Remove from heat, and brush with pomegranate glaze, reserving extra glaze to drizzle on serving plates. Arrange shrimp on top of mango mixture, and drizzle with glaze.



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.