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Pomegranate Chop with Pesto Shrimp Kabobs

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Juicy charred shrimp marinated in an easy garlic pesto and tossed over the best “everything” summer chopped salad: this Pomegranate Chop with Pesto Shrimp Kabobs is an all time fav!

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Sometimes all I crave is a giant salad. You know, the type that’s healthy and nutrient-packed… but not too healthy. I’m not about boring flavors and textures, if you feel me. Really, the type of salads I crave nonstop always include some type of protein, a tasty light dressing, and all the veggie, cheese, and fruit textures. Hence, I felt like it was about time that I threw together one of my “everything” salads for the blog. A prime example? This Pomegranate Chop with Pesto Shrimp Kabobs. With arugula as a base, all the fruit fresh bites, and an easy garlicky pesto vinaigrette, it really doesn’t get much better than this!

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The breakdown…

The name of the game with this Pomegranate Chop with Pesto Shrimp Kabobs is versatility. You’ve got a good chopped up base, some charred protein, and a tangy vinaigrette. It’s really as simple as that. For the vinaigrette here, I decided to go with a thinner pesto type of situation. I say “situation” because it’s not necessarily a pesto. You see, it doesn’t have any parmesan in it, and it doesn’t have a whole lot of nuts. Instead, I go with some red wine vinegar to make this more of a tangy vinaigrette, and opt to just use 3 tbsp of pine nuts for some texture and nuttiness. Besides that, though, this is very similar to many of my classic pesto recipes… and, let me tell you, if you’ve never used pesto as salad dressing before, you’re missing out!!

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Next, take about half of that mixture and toss it with your shrimp. I like to get my shrimp already deveined, but it doesn’t matter if you choose to cook them with the tails on or off. If your shrimp have tails, though, they may take a bit longer to cook. Alternatively, chicken bites or any type of fish bite would work well in this marinade. It’s truly the best! 

cook it all up…

After just a few hours, your shrimp will be super flavorful and ready to cook. String them on to a skewer and hit them on any super hot surface you like. Cast iron skillets and grill pans are always my go to options, but anything hot and greased up will work! Give them just a few minutes on each side (shrimp overcook fast), and voila! Your skewers are ready to top off that salad.

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Speaking of which, let’s talk about the pomegranate chop part of this Pomegranate Chop with Pesto Shrimp Kabobs recipe. This is really my “everything” salad — aka the salad filled with all of my favorite things and chopped up quite finely. The chopping is key here… think Chop’t, but homemade. You can’t beat all those flavors diced up together. For the base, I  like to go with arugula. You could also use spinach or mixed greens for a similar texture, or even romaine or kale for a bit of a crunchier twist. Go with your fav! Then, go in with some pomegranate seeds. These are really a non-negotiable. The sweet popping sensation is truly unmatched. 

all the textures…

Next up, go ahead and throw in some creamy avocado cubes. Avocado is always a good idea in a salad — it just is. That being said, if you plan on meal prepping this dish, or even saving it for later, I would recommend adding the avocados at the end. Same goes for the dressing. Besides that, though, the next few ingredients — the cucumbers, artichokes, feta, and shallot — should all be perfectly fine to get thrown into the mix. They’re crunchy, briney, salty, and a bit sharp, respectively. This Pomegranate Chop with Pesto Shrimp Kabobs truly has it all. Plus, with the addition of some dried oregano, sumac, and fennel seeds??? The flavors and textures are truly out of this world.

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how to serve it up…

This Pomegranate Chop with Pesto Shrimp Kabobs is really the best salad to satisfy any craving. In the mood for some pesto? It’s got it. Need an easy, veggie packed dinner that doubles as a great lunch for the next day? This one’s a winner. Plus, being that just about any protein, grain, or veggie can be thrown onto this one, there’s really no down side. For alternative proteins, I would suggest Mahi Mahi bites, Salmon bites, cubed chicken, or even some pressed tofu. As for veggies, Roma tomatoes, bell peppers, red onion, olives, or any grilled veggie would go nicely. Oh, and definitely feel free to throw some quinoa or farro in there for a grain. It really bulks things up nicely. You can even throw some tzatziki or labneh on there, too, if you want! My personal fav addition is a nice warm piece of pita bread, but a crusty bread of any sorts would be delicious. If it’s not obvious, the world is your oyster with this one… so go with what you love!

I hope you love this Pomegranate Chop with Pesto Shrimp Kabobs as much as I do! Let me know what you think in the comments below:))

Pomegranate Chop with Pesto Shrimp Kabobs

Recipe by Annie PatrickCourse: Main Course, SaladCuisine: American, FusionDifficulty: Easy
Servings

5

servings
Prep time

22

minutes
Cooking time

8

minutes
Total time

30

minutes

Juicy charred shrimp marinated in an easy garlic pesto and tossed over the best “everything” summer chopped salad: this Pomegranate Chop with Pesto Shrimp Kabobs recipe is an all time fav!

Ingredients

  • pesto vinaigrette:
  • ½ cup olive oil

  • ¼ cup red wine vinegar

  • 3 tbsp toasted pine nuts

  • 3 cups fresh basil (or another herb)*

  • ½ cup water

  • 3-4 cloves garlic, smashed

  • Salt and freshly cracked pepper, to taste

  • shrimp:
  • 2 tbsp olive oil

  • 1 lb shrimp, deveined

  • 8 large skewers

  • chopped salad:
  • 5 oz baby arugula, finely chopped

  • ½ cup pomegranate seeds

  • 2 avocados, diced

  • 1 cup marinated artichoke hearts, roughly chopped

  • 1 large hothouse cucumber, finely diced

  • ½ cup feta cheese, crumbled or cubed

  • 1 shallot, finely diced

  • 2 tsp dried oregano

  • 2 tsp sumac

  • 1 tbsp fennel seeds

Instructions

  • In a food processor or blender, combine all of the pesto ingredients until smooth. Reserve half of the pesto for later use. In a large dish or freezer bag, toss the remaining half of the pesto with the shrimp. Allow to marinate in the fridge for at least 30 minutes, or up to 3 hours.
  • Meanwhile, in a large bowl, toss all of the chopped salad ingredients together. When you’re about to serve, toss with the remaining half of the pesto.
  • After the shrimp has marinated, thread 3-4 shrimp onto each skewer. In a large skillet or on a grill pan, heat the olive oil over medium high heat. Once hot, add your shrimp to the skillet. Char for 2-3 minutes on each side, or until cooked through. Remove from heat.
  • Serve each salad with a few skewers of shrimp.

Recipe Video

Notes

  • Instead of basil, chives, parsley, or even a bit of arugula would work well in the pesto.
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