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Blackened Shrimp with Pomegranate and Kumquat

Blackened Shrimp with Pomegranate & Kumquat Salad

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

Course Salad
Cuisine American
Dish Type Salad
Cooking Style fast
Diet and Health gluten-free, healthy-ish, low carb
Seasonal Christmas, Holiday season, winter
Ingredient shrimp
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
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.