Advertisement

Spicy Shrimp and Chickpea Salad

By Yasmin Fahr

Published May 4, 2021

Spicy Shrimp and Chickpea Salad
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(2,641)
Comments
Read comments

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you’re sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Ingredients

Yield:3 to 4 servings
  • 1medium lemon, zested and juiced
  • 1lime, zested and halved
  • 1teaspoon Dijon mustard
  • 5tablespoons olive oil
  • Kosher salt and black pepper
  • 2(15-ounce) cans chickpeas, drained and rinsed
  • ½small red onion, diced (about ¼ cup)
  • 1Fresno chile or jalapeño, cut into thin coins or seeded and diced
  • 1packed cup parsley leaves and tender stems, roughly chopped
  • 2large garlic cloves, grated or minced
  • ½teaspoon red-pepper flakes
  • 1pound shrimp, peeled and deveined, patted dry
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

573 calories; 24 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 4 grams polyunsaturated fat; 56 grams carbohydrates; 16 grams dietary fiber; 10 grams sugars; 39 grams protein; 976 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.

  2. Step 2

    Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.

  3. Step 3

    Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.

  4. Step 4

    Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Advertisement

Ratings

4 out of 5
2,641 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kathrine E

As luck would have it, my husband just returned from a trip to the Georgia coast with fresh May prawns. This made a delightful Sunday supper. Be sure to allow plenty of time for your chickpeas to marinate. I used an assortment of garden herbs, scallions, and a newly dug garlic bulb so young the cloves weren’t papered yet. The local grocery had fresh corn which I cut off the cob and cooked in the pan after the shrimp were finished. It rounded out the dish quite well.

jim in japan

Delicious! Per author’s suggestion, made it with cilantro instead of parsley, which matched nicely with the lime. Was the perfect recipe for our first dinner outside this year.

Sam

Be mindful of where you source your shrimp, instead of refusing to eat it. Whole Foods, among other responsible retailers, sources carefully and responsibly.

Kaydee

Good, solid summer salad recipe. Deviated from recipe ingredient quantities (cooking for two) using one can of chickpeas, 1/2 of a lime and lemon, 1/2 jalapeno thin-sliced using a mandoline slicer, and 10 shrimp (26/30 sized). Served with quinoa. I prefer to go light on the zest.

CD

One of my favorite go-to recipes!! It's the ultimate 'riff' recipe. Use your intuition and make it your own. The one thing I've never wavered on is adding paprika to the shrimp (or whatever you use in that step). It gives it that depth and color. Perfection! I've subbed tofu for shrimp to make it vegan for my mom and it was still delicious. I've also made just the chickpea salad and added seasonal veggies. It's just so good.

Lynnette

First thing: there is no way this takes only 15 minutes to put together unless, maybe, you're a pro. More like 30 minutes for us mortals. That said, this was easily one of the best things I've made this year. Simple and flavorful. I did a taste-test of the salad while the shrimp was cooking and added around a tablespoon more of the mustard, but that was the only adjustment. Just ate some leftovers for lunch and it's even better than last night. Thanks for this one, NYT! Grand slam!

Private comments are only visible to you.

Recipe Tags

or to save this recipe.