Pomegranate Shrimp Anardana Jheenga
Add an exotic twist to your seafood repertoire with Pomegranate Shrimp (Anardana Jheenga), a vibrant dish that combines the tangy sweetness of fresh pomegranate seeds with the earthy depth of anardana (dried pomegranate powder). Marinated in a rich blend of yogurt, aromatic spices, ginger, and garlic, these succulent shrimp are seared to perfection, creating a juicy, flavorful centerpiece that’s as visually stunning as it is delicious. The finishing touch of fresh cilantro and a hint of green chili adds a pop of freshness and spice, making this dish ideal for festive occasions or weeknight indulgence. Serve it hot with naan, steamed rice, or as an appetizer, and watch it steal the spotlight at your table. Perfect for fans of bold, vibrant flavors, this quick and easy seafood recipe delivers restaurant-quality results in under 35 minutes!
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Recipe Information
Ingredients
- 500 grams Shrimp (peeled and deveined)
- 100 grams Pomegranate seeds (fresh)
- 2 teaspoons Anardana (dried pomegranate powder)
- 2 teaspoons Garlic paste
- 2 teaspoons Ginger paste
- 100 grams Yogurt (plain, thick)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 3 tablespoons Oil (vegetable or mustard)
- 2 tablespoons Fresh cilantro (chopped)
- 2 units Green chilies (sliced)
Instructions
Wash the shrimp under cold running water and pat them dry with a paper towel.
In a mixing bowl, combine garlic paste, ginger paste, yogurt, red chili powder, turmeric powder, coriander powder, cumin powder, lemon juice, anardana, and salt to create a marinade.
Add the shrimp to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 15 minutes for the flavors to infuse.
Heat oil in a wide skillet over medium heat.
Add the marinated shrimp into the skillet in a single layer. Cook for 2-3 minutes on each side or until they turn pink and opaque.
Add the fresh pomegranate seeds and sliced green chilies to the skillet. Stir gently to mix and cook for an additional 2 minutes.
Sprinkle freshly chopped cilantro over the shrimp just before serving.
Transfer the Pomegranate Shrimp (Anardana Jheenga) to a serving platter and enjoy it hot with naan, steamed rice, or as a standalone appetizer!
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 3985 mg | 173% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 23.8 g | ||
| Protein | 131.9 g | 264% | |
| Vitamin D | 23.7 mcg | 118% | |
| Calcium | 477 mg | 37% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2223 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
