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Shrimp Kiwi and Pomegranate Verrines Recipe
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5 from 1 vote

Shrimp, Kiwi, and Pomegranate Verrines Recipe

A winning combination of shrimp and fruit, served in elegant individual glasses for maximum visual effect.
Course Appetizer
Cuisine American
Keyword kiwi, pomegranate, shrimp, verrine
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 people
Calories 258kcal
Cost 10

Ingredients

Instructions

  • Preheat your oven to 400 F.
  • Place the shrimp on a sheet pan, and drizzle with 2 tbsp. olive oil, and season to taste.
    1 lb. raw shrimp, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
  • Roast shrimp for 8 to 10 minutes.
  • Set shrimp aside to cool. When cooled, cut the shrimp into bite-size pieces.
  • In a bowl, combine the lemon juice, and 2 tbsp. olive oil, and cilantro.
    2 tbsp. lemon juice, 4 tbsp. olive oil, 2 tbsp. fresh cilantro
  • In another bowl, combine the shrimp, pomegranate seeds, and kiwis.
    ½ cup pomegranate seeds, 2 kiwis
  • Pour the vinaigrette on top of the shrimp and fruit, and stir gently.
  • Divide the mixture evenly among the Verrine glasses, and top with fresh cilantro before serving.

Nutrition

Calories: 258kcal | Carbohydrates: 12g | Protein: 16g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 143mg | Sodium: 648mg | Potassium: 313mg | Fiber: 2g | Sugar: 7g | Vitamin A: 743IU | Vitamin C: 41mg | Calcium: 85mg | Iron: 1mg