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.
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
- 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.
- 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.