Spicy Shrimp and Chickpea Salad
Published May 4, 2021
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Ingredients
- 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
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.
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Preparation
- 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.
- 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.
- 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.
- Step 4
Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.
Private Notes
Comments
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.
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.
Be mindful of where you source your shrimp, instead of refusing to eat it. Whole Foods, among other responsible retailers, sources carefully and responsibly.
Yummy! I used cilantro as the green. Used just one can of chickpeas. Per someone else's comment, threw in some corn, fresh off the cob. Served next to a large scoop of rice. Meal in a bowl. Delicious.
blend salad and chickpeas in advance to get more flavor add cilantro instead of parsley can add spinach to pan can serve over rice I threw the entire salad/dressing mix into the skillet and heated through - a great, complex, flavorful meal-in-a-bowl. Don't underestimate the zing of the lemon zest, do two of them if you have!
Prep time is misleading. It's 15 minutes AFTER you zest the citrus, chop the onion and pepper and parsley, and prep the shrimp. And the results were meh.
@TPcook I was just saying the same thing to my wife. There is no way without prepping all the ingredients ahead of time to do that in 15 minutes! Start to finish it took me an hour. Now I know, cause I’ll make it again. I added radishes because I used just a little bit of a very hot jalapeño, and I used green onions rather than red