Spicy Shrimp and Chickpea Salad

Name: Spicy Shrimp and Chickpea Salad
Total time: 15 min
Yield: 3 to 4 servings
Ingredients: 1 medium lemon, zested and juiced; 1 lime, zested and halved; 1 teaspoon Dijon mustard; 5 tablespoons olive oil; Kosher salt and black pepper; 2 (15-ounce) cans chickpeas, drained and rinsed; 1/2 small red onion, diced (about 1/4 cup); 1 Fresno chile or jalapeño, cut into thin coins or seeded and diced; 1 packed cup parsley leaves and tender stems, roughly chopped; 2 large garlic cloves, grated or minced; 1/2 teaspoon red-pepper flakes; 1 pound shrimp, peeled and deveined, patted dry

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(2,563)
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
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

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.

Ratings

4 out of 5

2,563 user ratings

Have you cooked this?

Private Notes

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

Comments

Kathrine E4 years ago

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 japan4 years ago

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.

Sam4 years ago

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

Adriene4 months ago

I took other commenters’ advice and roasted the chickpeas with a little oil and salt (425F, 20 min.) and let them sit with the dressing mix (white onion worked) while rice cooked. It was immediately addicting.

Chris8 months ago

Recommend roasting the chickpeas with a light toss of salt, pepper, and smoked paprika to give them a light smokey char before adding to the bowl in Step 1.

Elyse9 months ago

Made with cilantro and fresh chickpeas (not canned), and marinated chickpeas for about an hour. It was fantastic--to the point where my 2yo was eating the chickpeas with a spoon out of the bowl they were marinating in.

Private comments are only visible to you.