Fiesta Prawns with Pomegranate Pepper Marinade

Bold flavour and a punch of serrano pepper make this lickety-split preparation of prawns a favourite for festive get-togethers or a fun mid-week dinner.

Makes 4 servings


  • 16 large prawns, shelled and deveined
  • 6 tablespoons Red Crown Pomegranate Reduction*
  • 4 garlic cloves, minced
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon salt
  • 1 serrano pepper, seeded and finely diced
  • ½ cup chopped cilantro
  • lime wedges
  • fresh pomegranate seeds (optional)


  • In small bowl, whisk together pomegranate reduction, garlic, oil, sugar, salt and serrano pepper.
  • Add prawns to marinade. Let sit at room temperature for no longer than 20 minutes.
  • Place cast iron skillet over medium heat, and pan fry prawns for 2 minutes per side. (Alternative: grill prawns on barbeque at medium heat for 2 minutes per side.)
  • Transfer to serving plates, garnish with cilantro, lime wedges and pomegranate seeds (optional).


Red Crown Pomegranate Reduction is available at select retailers. Check here to find one close to you.