Garlic Shrimp With Crisped Chickpeas
Published May 14, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds shrimp, peeled and deveined
- Salt
- 1½teaspoons smoked paprika
- 4large garlic cloves, minced or grated
- 1(15-ounce) can chickpeas, rinsed
- 2tablespoons olive oil, plus more for drizzling
- ¾cup white wine
- 1lemon, halved
- Torn or chopped parsley leaves and tender stems
- Crusty bread (optional), for serving
Nutritional analysis per serving (4 servings)
445 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 44 grams protein; 860 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
Pat the shrimp dry. Season generously with salt, plus 1 teaspoon of the paprika and half the garlic, then set aside.
- Step 2
Pat the chickpeas dry and discard any loose skins. Heat the oil in a large (12-inch) skillet over medium-high until very hot, about 2 minutes. Add the chickpeas, season with salt and cook, stirring occasionally, until they darken in color and crisp on the outside, about 10 minutes. Lower the heat if they are aggressively popping out of the pan or getting too dark.
- Step 3
Lower the heat to medium and drizzle the pan with oil (about 1 tablespoon). Add the remaining garlic and ½ teaspoon paprika to the chickpeas, and stir until fragrant, about 30 seconds. Carefully pour in the wine and let it bubble and start to reduce, about 1 minute.
- Step 4
Add the shrimp and cook until pink all over, turning halfway through, 3 to 5 minutes, depending on the size of the shrimp.
- Step 5
Remove from the heat. Squeeze in the juice from a lemon half and stir, seasoning with salt if needed. Garnish with the parsley and a drizzle of oil. Cut the remaining lemon half into wedges for serving along with the bread (if using).
Private Notes
Comments
We liked this; it's a tasty and easy dish. However, adding wine to crisped chickpeas instantly makes them not so crisp. Removing the crisped chickpeas before proceeding to the second added oil/garlic/paprika, wine/deglaze is a better idea. The shrimp can be cooked in the deglazed pan, add back the reserved chickpeas at the end is how I'd do it next time.
We really enjoyed this dish! Don’t be shy to up the garlic a little bit if you feel inclined. Adding cherry tomatoes to the hot pan after crisping the chickpeas really rounds out the dish. I also add 1-2 tbsp of butter after cooking off the wine to make a bit of a sauce which was great with the bread.
A keeper! This is definitely going in the rotation. Served with sour dough bread, arugula salad and fresh cherries. I did add cayenne for heat. I’d be tempted to double the chickpeas next time. Pine nuts might be a nice addition.
Lovely depth of flavor. I didn't have fresh parsley on hand so added curly leaf kale for the last 2 minutes. I'd like to meet the person who can prep this in 5 minutes!
So good! I served it over rice seasoned with garlic powder, paprika and butter, and topped with baked broccoli.
If I were to do this again, I'd double the chickpeas and keep them crispy. Adding the wine made a nice sauce but it also made the crispy chickpeas soggy. I'd take them out of the pan after crisping, add the wine to the pan and reduce to make the sauce then cook the shrimp in the wine sauce. I'd put the crispy chickpeas in a bowl and top with the shrimp.