Prawn with Pomegranate Seeds brings together some of my favorite flavors from Middle Eastern cooking. The sweet-tart pop of pomegranate seeds pairs beautifully with succulent prawns, while garlic, ginger, and warm spices create an aromatic marinade that’ll make your kitchen smell incredible. What I love most about this recipe is how it looks fancy but is surprisingly simple to make. The foil packet cooking method keeps everything moist and locks in all those wonderful flavors. It’s one of those dishes that never fails to impress guests.
About the Recipe
This recipe transforms ordinary prawns into something truly special. The pomegranate seeds aren’t just for show – they add a delightful crunch and burst of tartness that cuts through the rich, spicy marinade. Baking the prawns in individual foil packets is a clever technique that steams them gently while keeping all the juices locked in. When you open those packets at the table, the aroma that escapes is surely divine. It’s the kind of dish that makes people think you’ve spent hours in the kitchen, but the actual hands-on time is quite manageable.
Why You’ll Love This Recipe
First, the presentation is stunning – opening those foil packets reveals beautifully colored prawns nestled with onion rings and fresh herbs. The flavors are complex yet balanced, with the pomegranate seeds providing little bursts of sweetness that complement the savory spices perfectly. I love how the marinating time allows all those flavors to really penetrate the prawns, making every bite incredibly flavorful. The cooking method is foolproof too – the foil packets prevent overcooking, which can easily happen with prawns. Plus, there’s something really fun and interactive about letting guests open their own packets at the table. It turns dinner into a bit of an event.
Prawn with Pomegranate Seeds
Cooking Tips
Make sure your prawns are completely dry before adding them to the marinade – this helps the spices stick better. When making the butterfly cuts, don’t go too deep or the prawns might fall apart. The pomegranate seeds should be coarsely ground, not powdered, so you still get some texture. Don’t skip the marinating time – it really makes a difference in flavor. When wrapping the foil packets, create a good seal but leave some room for steam to circulate.
Serving and Storing Suggestions
This recipe serves 4 people and takes about 2 hours and 30 minutes total (including marinating time). Serve the foil packets directly on plates with some warm flatbread or basmati rice to soak up the delicious juices. The prawns are best enjoyed immediately while hot and fragrant. Leftovers can be stored in the fridge for up to 2 days, though they’re really at their best when freshly made.
Similar Recipes
- Tandoori Prawns with Mint Yogurt
- Moroccan Spiced Shrimp with Apricots
- Grilled Prawns with Harissa Butter
- Middle Eastern Fish with Pomegranate Molasses
Nutrient Benefits
Prawns are an excellent source of lean protein and contain beneficial omega-3 fatty acids that support heart health. Pomegranate seeds pack a punch of antioxidants and vitamin C, while the fresh herbs provide vitamins A and K. Garlic and ginger offer anti-inflammatory properties, making this dish both delicious and nutritious. The cooking method uses minimal oil, keeping it relatively light while maximizing flavor through the aromatic spice blend.
Prawn with Pomegranate Seeds
Ingredients
- 1 tsp Garlic
- 1 tsp Root Ginger (grated, fresh)
- 1 tsp Pomegranate Seeds (coarsely ground)
- 1 tsp Coriander (ground)
- 1 tsp Salt
- 2 tbsp Tomato Puree
- 1 tsp Chilli Powder
- 4 tbsp Water
- 3 tbsp Coriander (chopped, fresh)
- 2 tbsp Corn Oil
- 12 Prawns (large, cooked)
- 1 Onion (medium, sliced into rings)
Instructions
- Put the garlic, ginger, pomegranate seeds, ground coriander, salt, chilli powder, tomato puree and water in a bowl. Stir in 2 tblsp of the chopped coriander. Add the oil and mix well.
- Peel the prawns, rinse them gently and pat them dry on kitchen paper. Using a sharp knife, make a small slit at the back of each prawn and remove the black vein. Open out each prawn to make a butterfly shape.
- Add the prawns to the spice mixture, making sure they are all well coated. Leave to marinate for about 2 hours.
- Cut four squares of foil. Preheat the oven to 230C. When the prawns are ready, place 3 prawns and a few onion rings on to each square of foil, garnishing each with a little fresh coriander and fold up into little packets.
- Bake the prawns for 12-15 minutes. Put the foil packets on individual serving plates and open them up at the table so that the fragrance from the prawns is sealed until the last minute.
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Frequently Asked Questions
Can I use frozen prawns for this recipe?
Yes, but make sure to thaw them completely first. Pat them extra dry with kitchen paper since frozen prawns often release more water. Fresh prawns will give you better texture, but good quality frozen ones work fine too.What can I substitute for pomegranate seeds?
You can use dried cranberries or barberries if you can’t find pomegranate seeds. Sumac powder also gives a similar tart flavor, though you’ll miss the lovely crunch. Fresh pomegranate seeds really are best if you can get them.
How do I know when the prawns are properly cooked?
Cooked prawns turn pink and opaque throughout. They should feel firm but not rubbery. Since these are pre-cooked prawns, you’re mainly heating them through and infusing flavors – about 12-15 minutes at the high temperature should do it.
Can I prepare the foil packets ahead of time?
You can marinate the prawns earlier in the day, but I’d recommend assembling the foil packets just before baking. The onions might release too much moisture if they sit too long, and the packets work best when freshly sealed.
