Go Back
Print Recipe

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
Author: Linda Shapiro, © Meal Planning Maven

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)