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  • 2 cup Fayrouz Pomegranate
  • 1/2 cups chili sauce (sweet Thai)
  • 1/2 cups soy sauce
  • 1/2 cups honey
  • 1 tablespoon tomato paste
  • 2 tablespoons vinegar
  • 1 tablespoon lime juice
  • 2 tablespoons fresh ginger (grated)
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoons pepper
  • 3 cloves garlic (cut in half)
  • 1/2 cups unsalted butter
  • 1 1/2 pounds shrimp (peeled and divided)
  • 1/2 teaspoons salt
  • 1/4 teaspoons black pepper
  • 1 teaspoon chili powder (or to taste)


  1. Begin by preheating your grill or grill pan over medium-high heat.
  2. Prepare your sauce by combining the Fayrouz Pomegranate, sweet Thai chili sauce, soy sauce, honey, tomato paste, vinegar, lime juice, fresh ginger, garlic powder, crushed red pepper and pepper in a large saucepan over medium heat. Whisk the ingredients together and bring to a low boil. Reduce the heat to a simmer and cook for 20-25 minutes or until the sauce has thickened. Remove from heat and set aside.
  3. In a small saucepan, add the Fayrouz Pomegranate and garlic and heat over medium-low heat. Cook for 5-10 minutes. Add the butter and allow it to melt. Remove the garlic with a slotted spoon. Set the melted butter and Fayrouz Pomegranate mixture aside.
  4. Next prepare your shrimps. Wash your shrimps and pat them dry with a paper towel. Skewer the shrimp onto metal or wooden skewers. Please note that if you are using wooden skewers, be sure to soak them in water for at least 30 minutes before placing them above an open flame.
  5. Sprinkle the shrimp skewers with salt, pepper and chili powder. Brush the shrimp with the melted butter and Fayrouz Pomegranate mixture until evenly coated and place the skewers on the hot grill or grill pan. Cook for approximately 3 minutes on each side or until the shrimps are cooked through. Brush with more of the melted butter as they cook if you wish.
  6. Remove from heat and let them cool for just a minute. Serve the shrimp with the pomegranate sauce and enjoy!