Blackened Shrimp from Chef Diane Brown

Blackened Shrimp with Pomegranate & Kumquat Salad

Diane BrownDiva Dish with Diane BrownBlackened Shrimp from Chef Diane Brown

They way Diane sees it, you’ve got to spice up winter with the sparkling jewels of the fruit world as well as all the warming spices. This recipe showcases pomegranate and kumquat, not to mention the spice of blackened shrimp.

Chef’s tip

Use caution when removing the seeds from a pomegranate, as the juice can stain. Cut the fruit into quarters, and pull open in the sink, under running water to prevent splashes. Bend the quarters open to release the seeds. Pom Wonderful makes a delicious pomegranate juice that can be used for the vinaigrette.


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Blackened Shrimp from Chef Diane Brown
Blackened Shrimp with Pomegranate & Kumquat Salad
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

This recipe features shrimp blackened in a custom blend of sweet and savory spices on top of a kumquat and pomegranate salad. 

Course: Salad
Dish Type: Salad
Diet and Health: gluten-free, healthy-ish, low carb
Ingredient: shrimp
Servings: 2 servings
Created by: Diane Brown
  • 2 tablespoons pomegranate juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon sugar
  • 1 small shallot minced
  • 1 teaspoon Dijon mustard
  • Salt and freshly ground pepper to taste
  • 2 cups watercress cleaned and stemmed
  • ½ cup pomegranate seeds about 1 pomegranate
  • ½ cup diced whole kumquats about 6
  • ¼ cup chopped green onions
  • ¼ cup toasted pine nuts
  • ½ tablespoon paprika
  • ½ teaspoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 12 large shrimp peeled and deveined
  • 1 tablespoon olive oil
  1. Whisk all ingredients for vinaigrette in a small bowl and refrigerate until use. (Or place in a lidded container with a jar and shake to emulsify.)
  2. Combine all ingredients for salad.
  3. Combine the spices for the shrimp in a large zip-lock plastic bag. Add shrimp to the bag, seal and shake. Remove shrimp from the bag.
  4. Heat oil in a skillet over medium-high heat. Add shrimp when oil is hot and cook for 2 minutes on each side, or until shrimp is done.
  5. Toss the salad with vinaigrette, divide onto 2 plates, top each with 6 shrimp and serve immediately.

Discover more of Diane’s winter warming recipes



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