Grilled Moroccan Shrimp with Cherry-Pom Dipping Sauce
Did you ever notice how the shrimp is always the party nibble that attracts the crowds? Well these little gems are no exception! Infused with a simple Moroccan dry rub and paired with this beautiful jewel-toned sweet-tart dipping sauce, consider making an extra batch as you just may find your guests begging for more.
Recipe Adapted from: Moroccan Shrimp with Pomegranate Sauce via Ladies Home Journal-April 2009
Yield: about 10 servings for party nibbles or 4 main course servings
Recipe Adapted from: Moroccan Shrimp with Pomegranate Sauce via Ladies Home Journal-April 2009
Yield: about 10 servings for party nibbles or 4 main course servings
Ingredients
Dipping Sauce
- 16 ounces unsweetened pomegranate juice like POM
- 16 ounces tart cherry juice see MPM Mini-Bites
- 1/4 cup honey
- Juice 1/2 lime
Shrimp
- 1 pound large raw shrimp peeled and deveined (tails left on)
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 2 tablespoons olive oil
- Juice 1/2 lime
- Olive oil spray
- About 2 cups red leaf lettuce leaves baby greens, arugula, etc.
- 2 tablespoons pomegranate seeds for garnish
Instructions
Make the Dipping Sauce
- In a medium pot, stir together all ingredients. Bring to a boil.
- Continue to boil until liquid is thickened enough to coat a mixing spoon and is reduced to about 1 cup. (about 45 minutes) Set aside to cool.
Make the Shrimp
- In a large bowl, stir together all spices and salt. Combine with olive oil and juice of 1/2 of a lime.
- Toss shrimp with spice mixture, coating evenly.
- Coat a grill pan with olive oil spray; heat over medium-high setting..(Feel free to cook shrimp on an outdoor grill-I did!)
- Place shrimp on hot pan for approximately 2 minutes per side or until outsides are seared and insides are just cooked through. *To test for doneness, shrimp should be pink on the outside and opaque inside.
Assembly
- Arrange greens on a decorative platter.
- Place shrimp on top of greens. Scatter pomegranate seeds over platter.
- Serve with Cherry-Pom Dipping Sauce.
Notes
Make Ahead and Storage Tips: shrimp may be tossed with rub up to 4 hours before serving. Cover and refrigerate. Shrimp is best grilled just prior to serving. Dipping sauce can be made up to 3 days ahead. Cover and refrigerate. Let come to room temperature before serving. (about 30 minutes)
Tart cherry juice: is found in most natural food stores and gives this sauce a pleasing sweet-tart taste. If you can’t locate it, swap with 16 ounces additional unsweetened pomegranate juice. Brands to look for include Lakewood, Knudsen and Whole Foods 365.
Not a fan of shrimp? This dry rub and dipping sauce would also be delicious with chicken tenders or scallops.
Got great grilling weather? Feel free to cook shrimp on an outdoor grill. (I did!)
More fun and yummy party nibbles: Chilled Shrimp with Spicy-Mango Mayo, Chicken Satay with Tamari-Peanut Dip, Mediterranean Party Dip and Spinach ‘n Veggie Stuffed Baby ‘Bellas.
