Paprika Shrimp with Hummus and Mint

Paprika shrimp with hummus and mint

Adding paprika-spiced shrimp is a simple way to spruce up a humdrum hummus-and-pita supper.  Shrimp and hummus complement each other perfectly and the result is a delicious, speedy, satisfying meal.  Just spike the hummus with the chopped fresh mint, layer it in a bowl with the shrimp and serve with warm pita fresh greens and sliced radishes and cucumber.

Serves 2

2 tablespoons extra-virgin olive oil, plus more for drizzling

1/2 pound large shrimp, peeled and deveined

2 garlic cloves m9nced

Coarse salt and freshly ground pepper

1/4 teaspoon paprika, plus more for sprinkling

1 tablespoon fresh lemon juice, plus wedges for serving

3/4 cup plain hummus

1 1/2 tablespoons finely chopped fresh mint, plus sprigs for serving

Pita bread, warmed, for serving

Sliced radishes and cucumbers, for serving


  1. Heat a large skillet over medium-high.  Swirl in 1 tablespoon oil.  Add shrimp in a single layer and garlic; season with salt and pepper.  Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes.  Stir in paprika; cook until fragrant, about 30 seconds.  Stir in lemon juice, scraping up any browned bits from bottom of the pan . Remove from heat.
  2. In a bowl, stir together hummus, remaining tablespoon oil, and mint.  Serve shrimp and hummus drizzled with oil, sprinkled with paprika and topped with mint, with lemon wedges, pita, radishes, and cucumbers alongside.

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