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Brennans Market

Brennan's Market

Wisconsin's Premier Market for Outstanding Flavor!

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Blackened Shrimp with Pomegranate-Orange Salsa

Blackened Shrimp with Pomegranate-Orange Salsa

Serving Size:12


  • Salsa:
  • 2 cups (about 4 pomegranates) pomegranate seeds
  • 1 cup (about 2 oranges) finely chopped orange sections
  • 1/3 cup chopped green onions
  • 2 Tablespoons minced seeded jalapeño pepper
  • 2 Tablespoons chopped fresh cilantro
  • 1/4 teaspoon salt
  • Shrimp:
  • 1 Tablespoon paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon ground red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 36 (about 1 1/2 pounds) large shrimp, peeled and deveined
  • 5 teaspoons olive oil, divided



Also try this colorful salsa with grilled chicken breast. Serve with a green salad and glass of chilled South Island Riesling!


To prepare salsa, combine the first 6 ingredients. 

To prepare shrimp, combine paprika and the next 7 ingredients (through allspice) in a large zip-top plastic bag. Add shrimp to bag; seal and shake well to coat. Remove shrimp from bag. 

Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of shrimp mixture; cook 2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining 2 1/2 teaspoons oil and remaining shrimp mixture. Serve warm with salsa.

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