Zesty Garlic Shrimp & Pomegranate Bruschetta
A vibrant appetizer featuring toasted baguette slices rubbed with garlic, topped with savory herbed shrimp, sweet and tart pomegranate seeds, and fresh mint. Perfect for entertaining or a light snack.
Equipment
- Oven
- Baking sheet
- Large Skillet
- Cutting board
- Knife
Ingredients
For the Bruschetta Base:
- 1 baguette sliced ½-inch thick
- 2 tbsp olive oil
- 1 garlic clove minced
- Pinch salt
- Pinch black pepper
For the Herbed Shrimp:
- 1 lb fresh shrimp peeled and deveined, tail on or off
- 1 tbsp olive oil
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh chives chopped
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes optional
- salt to taste
- black pepper to taste
For the Pomegranate & Garnish:
- 1 cup pomegranate seeds from 1 anar or pre-packaged
- 2 tbsp fresh mint leaves finely chopped
- 1 tbsp balsamic glaze optional, for drizzling
Instructions
Bruschetta Base
- Preheat oven to 375°F (190°C) and arrange baguette slices on a baking sheet.
- Drizzle baguette slices with olive oil, rub with minced garlic, and season with salt and pepper.
- Bake for 8-10 minutes until golden and crisp, then set aside.
Herbed Shrimp
- Heat olive oil in a large skillet over medium-high heat.
- Sauté minced garlic and red pepper flakes in the skillet for 30 seconds until fragrant.
- Add shrimp and cook for 2-3 minutes per side until opaque and pink, being careful not to overcook.
- Remove from heat, stir in fresh parsley, chives, and lemon juice, then season with salt and pepper.
Assembly & Garnish
- Spoon the herbed shrimp onto each toasted bruschetta slice.
- Scatter pomegranate seeds over the shrimp.
- Garnish with fresh mint leaves.
- Drizzle with balsamic glaze if desired, and serve immediately.
Notes
For best results, use fresh shrimp and do not overcook them, as they can become rubbery.