Shrimp in garlicky butter, finished with tangy pomegranate glaze and fresh herbs, perfect for celebrations.
# What You'll Need:
→ Shrimp
01 - 1 lb (450 g) large shrimp, peeled and deveined, tails on
02 - 1/2 tsp kosher salt
03 - 1/4 tsp freshly ground black pepper
→ Garlic Butter
04 - 3 tbsp unsalted butter
05 - 3 cloves garlic, finely minced
06 - 1 tbsp olive oil
→ Pomegranate Glaze
07 - 1/2 cup (120 ml) pomegranate juice
08 - 2 tbsp honey
09 - 1 tbsp balsamic vinegar
10 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
11 - 1/4 cup pomegranate arils
12 - 2 tbsp fresh parsley, finely chopped
13 - Lemon wedges, for serving
# Steps to Follow:
01 - In a small saucepan, combine pomegranate juice, honey, balsamic vinegar, and red pepper flakes. Bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by half and syrupy, about 7–10 minutes. Remove from heat and set aside.
02 - Pat shrimp dry and season with salt and pepper.
03 - In a large skillet over medium-high heat, melt the butter with olive oil. Add garlic and sauté for 30 seconds until fragrant.
04 - Add shrimp in a single layer. Sauté for 2 minutes per side or until pink and opaque.
05 - Lower the heat to medium. Drizzle the pomegranate glaze over the shrimp, tossing to coat evenly. Cook for 1 minute to warm through.
06 - Transfer to a serving platter. Sprinkle with pomegranate arils and parsley. Serve immediately with lemon wedges.
