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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Shrimp with Lemon-Pomegranate Glaze

Source: dLife

Baked shrimp stuffed with ginger chicken and served with a citrus dipping sauce.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	106.3

Total Carbs	5.8 g

Dietary Fiber	0.4 g

Sugars	3.3 g

Total Fat	4.3 g

Saturated Fat	0.6 g

Unsaturated Fat	0.5 g

Potassium	286.4 mg

Protein	10.5 g

Sodium	239.0 mg

Dietary Exchanges 4.3 Fat, 0.2 Vegetables, 0.0 Fruits, 0.2 Other Carbs, 1.4 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Sauce 1.5
1 1/2 tsp grated lemon rind 0.3333
0.3333 cup fresh lemon juice 3.0
3 tbsp molasses 3.0
3 tbsp olive oil 0.25
0 1/4 tsp salt 0.25
0 1/4 tsp black pepper 1.0
1 each medium garlic cloves

Shrimp 24.0
24 each large raw shrimp 0.5
0 1/2 cup fresh chopped onion 0.75
0 3/4 lb boneless skinless chicken breasts 1.0
1 tbsp paprika, sweet, Hungarian 1.0
1 tbsp fresh cilantro 0.5
0 1/2 oz fresh mint 2.0
2 tsp unsalted tomato paste 1.0
1 tsp ground cumin 1.0
1 tsp ground coriander 0.75
0 3/4 tsp salt 0.5
0 1/2 tsp ground turmeric 0.5
0 1/2 tsp black pepper 0.25
0 1/4 tsp fresh ginger root 0.25
0 1/4 tsp ground red pepper (cayenne) 2.0
2 each medium garlic cloves 1.0
1 each cooking spray 1.0
1 each cilantro sprigs

Directions

Whisk together lemon rind and juice, molasses, oil, salt, pepper, and garlic. Set aside 2 tablespoon sauce and save the rest for dipping.
Preheat oven to 425 degrees F.
Peel skin of off shrimp, de-vein, but leave tails on.
Cook onion in boiling water 2 minutes or until soft. Strain and run under cold water, strain again and put into a large bowl,
Using a food processor or blender, puree chicken until finely diced. Combine chicken with onions, paprika, cilantro, mint, tomato paste, cumin, coriander, salt, turmeric, black pepper, ginger, red pepper, and garlic.
Arrange shrimp on a large cooking spray coated baking sheet. Spoon 1 tablespoon of chicken mixture onto each shrimp. Press down chicken mixture to compact.
Coat shrimp with 2 tablespoons of lemon sauce. Bake at 425 degrees F for 10 minutes or until shrimp are fully cooked. Serve the rest of the sauce for dipping. Top with cilantro sprigs.