Grilled Shrimp with Pomegranate Salsa is a super healthy, gluten free, low carb, low calorie, Paleo meal that also happens to be beautiful and fabulous!
I’ve said it so many times before, but some of you are new here, so I’ll say it again — salsa is the perfect food! And it makes so many other foods better. It’s a hero, and I make it all year round, rain or shine, heat wave or Arctic Blast. What’s fun is coming up with seasonal variations, like this pomegranate version.
When I make salsa variations, I don’t stray too far from my basic formula…in other words, I don’t try to fix what ain’t broken. Finely chopped sweet and sharp red onion, a minced jalapeno (seeds and all of course,) fresh lime and cilantro, salt and pepper. It’s full of zingy flavor.
The grilled shrimp is really just an excuse to gobble up the salsa, although personally I could be happy just eating it with a spoon. I threaded peeled shrimp onto soaked wooden skewers, alternating with lime wedges for a simple dish.
A quick brushing of olive oil, and a sprinkle of salt, pepper, and chipotle chili powder is all it needs, besides a screaming hot grill. Dinner is ready in about 4 minutes.
I like to lay the skewers right on a plate of greens and serve the salsa on the side.
Ingredients
- about 16 medium shrimp, peeled and deveined, leaving the tail on.
- 1 lime, cut in half, and then into thin wedges
- the juice of 1 lime
- chipotle chili powder
- salt and fresh cracked pepper
- arils (seeds) from one pomegranate
- 1/3 medium red onion, minced
- 1 jalapeno, minced, seeds and all
- handful of fresh cilantro, chopped
- juice of 1 lime
- pinch of salt
Instructions
- If you are using wooden skewers, soak them in cold water while you prep everything,
- Thread shrimp and lime wedges alternately on each skewer.
- Brush the skewers lightly with olive oil, and sprinkle with salt, pepper, and the chili powder, on both sides.
- Pre heat a grill pan until quite hot. Cook the skewers for about 2 minutes on the first side, and a minute or so on the second side, just until the shrimp are done.
- As you take the shrimp off the grill, give it a good squeeze of lime juice, and serve the shrimp immediately, over a bed of lettuce with the salsa on the side.
- To make the salsa, combine all the ingredients and mix. Taste to adjust the amount of lime juice.
This would work with other types of fish, too, like salmon or halibut. Any fish, really, that you can cut into chunks would work. You can marinate it or not, I prefer not, I just five it a good squeeze of lime as it comes off the grill.
You’ll basically burn off the calories in this dish while you are making it. Good deal, huh?
22 Comments
The New Pomegranate- Revisiting This Forgotten Fruit with New Recipes | DIVERSASTYLE
March 10, 2015 at 4:33 pm[…] via the view from great island […]
Cheyanne
March 7, 2015 at 8:38 amWow! What a stunningly beautiful salad. The flavors sound so delicious together… I’ll be making this for sure! Thanks for sharing?
Erica
January 13, 2015 at 11:56 amWowza!! The weather is miserable in Spokane right now but this would brighten up my day for sure, looks absolutely delicious!!
grace
January 12, 2015 at 10:35 amwhat a GORGEOUS plate of food! i swear, you can pop pomegranate arils on anything and its classiness goes up tenfold! :)
Laura (Tutti Dolci)
January 10, 2015 at 5:16 pmWow Sue, what a gorgeous dish! Love that pomegranate salsa with grilled shrimp, fab idea!
Tori@Gringalicious.com
January 10, 2015 at 1:25 amThis looks divine! So fresh and colorful!
Amanda
January 9, 2015 at 8:49 pmI love this! So bright and fresh !!!
Caroline @ Pass the Cocoa
January 9, 2015 at 6:48 pmI love the idea of pomegranate salsa! I think sweet/salty salsas are the best, and this is so colorful.
Sarah | Broma Bakery
January 9, 2015 at 9:16 amSo festive, and so bright! Shrimp is one of my favorites. So are pomegranates. I just can’t get over all the colors! But seriously, I think you have every color in there- red, orange, yellow, green, and purple. Yep. It’s truly a taste the rainbow dish!
Tricia @ Saving room for dessert
January 9, 2015 at 5:53 amA stunning work of art Sue! The shrimp is mouthwatering and the salsa looks so fresh and bright. I think you are right about not fixing what isn’t broken – this is perfect just the way it is! Hope you have a wonderful weekend.
Jennifer @ Seasons and Suppers
January 9, 2015 at 5:45 amJust looking at this dish makes me happy – so bright and fresh! Love grilled shrimp and the salsa sounds delicious!
Chris @ The Café Sucré Farine
January 9, 2015 at 5:37 amI could eat my weight in this. It’s gorgeous, fresh and simply wonderful sounding!
Sue
January 9, 2015 at 7:16 amHaha — me too!
Thalia @ butter and brioche
January 9, 2015 at 12:00 amWhat an incredibly delicious and healthy salad! This would be so perfect for the hot summer weather we’re having here in Australia right now.
Sue
January 9, 2015 at 7:25 amThank goodness for readers in the southern hemisphere! Hope you try it, Thalia!
denise@magnoliaverandah
January 8, 2015 at 4:50 pmThis has all my favourites rolled into one. Its the perfect time of year here for salsa and this would be great on the barbie on Australia Day.
Sue
January 9, 2015 at 7:26 amI think this is resonating with my Aussie readers, thanks Denise <3
Liz+@+Floating+Kitchen
January 8, 2015 at 3:24 pmOh I love this Sue. So many beautiful colors!! I could eat salsa all day, everyday!
Sue
January 8, 2015 at 4:33 pmMe too Liz :)
Catherine
January 8, 2015 at 11:29 amLooks lovely and fresh. It is a very inviting dish. xo Catherine
Linda@There and Back Again
January 8, 2015 at 9:07 amWhat a great idea! I love pomegranate, and I love salsa, so why not combine the two. I would think this salsa would also taste great with grilled chicken. This is going right on my to-make list!
Sue
January 8, 2015 at 9:20 amThanks Linda, and I agree, chicken would be great, too!