Best Pomegranate Shrimp Anardana Jheenga Recipes

POMEGRANATE-MARINATED GRILLED SHRIMP

Pomegranate-Marinated Grilled Shrimp image

The fruitiness of the pomegranate juice combined with the orange juice is a nice change on shrimp without being overpowering.

Provided by Sarah

Categories Seafood Shellfish Shrimp

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup pomegranate juice (such as POM® Wonderful)
⅓ cup orange juice
2 cloves garlic, minced
4 teaspoons minced fresh ginger root
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 pounds uncooked medium shrimp, peeled and deveined

Steps:

Combine pomegranate juice, orange juice, garlic, ginger, brown sugar, salt, and pepper in a small bowl; mix marinade until well combined.
Place shrimp into a zip-top bag or deep glass bowl. Pour marinade over shrimp and stir well to coat. Marinate in the refrigerator for 45 minutes.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Thread shrimp onto metal skewers and discard marinade.
Cook on the preheated grill until shrimp are pink and slightly curled, about 3 minutes per side. Remove from the grill and serve.

Nutrition Facts : Calories 161.6 calories, Carbohydrate 11 g, Cholesterol 230.4 mg, Fat 1.3 g, Fiber 0.2 g, Protein 24.9 g, SaturatedFat 0.4 g, Sodium 655.2 mg, Sugar 9 g

NARIAL JHEENGA (BOMBAY COCONUT SHRIMPS)

Narial Jheenga (Bombay Coconut Shrimps) image

Provided by Julie Sahni

Categories dinner, easy, quick, weekday, main course

Time 20m

Yield Two servings

Number Of Ingredients 9

Ingredients

1/2 cup dried unsweetened coconut flakes
1/2 pound medium-large shrimps (about 14 to 16), shelled and deveined, tails intact
1/2 teaspoon minced garlic
1/2 teaspoon crushed or grated fresh ginger
1/2 teaspoon lemon juice
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon coarse salt
3/4 teaspoon cornstarch

Steps:

Spread out the coconut flakes in a 10-inch microwave-proof pie plate or dish. Toast, uncovered, at 100 percent power in a 650- to 700-watt microwave carousel oven for 3 to 5 minutes, or until lightly golden. Stir once during the cooking time. (The coconut will color unevenly.) Remove from the oven and set aside to cool.
Place the shrimps in a bowl. Add the remaining ingredients and mix well to coat the shrimps. Lift the shrimps by their tails and dip them one at a time in the toasted coconut. Coat them evenly but lightly. Arrange the shrimps in the microwave-proof pie plate or dish, petal fashion, with the tails toward the center of the pan.
Cook, covered, at 100 percent power in the microwave oven for 1 to 2 minutes, or until the shrimps are just done. They should be pink and firm. Remove and serve.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 15 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 12 grams, Sodium 651 milligrams, Sugar 2 grams, TransFat 0 grams