Paprika Shrimp with Hummus and Mint
Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.
- Total Time:
- Servings: 4
Photography: Lennart Weibull
Source: Martha Stewart Living, May 2015
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 pound large shrimp, peeled and deveined
- 4 cloves garlic, minced (2 tablespoons)
- Coarse salt and freshly ground pepper
- 1/2 teaspoon paprika, plus more for sprinkling
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1 1/2 cups plain store-bought hummus
- 3 tablespoons finely chopped fresh mint, plus leaves for serving
- Pitas, warmed if desired, for serving
- Romaine-lettuce leaves and sliced cucumbers
Heat a large skillet over medium-high. Swirl in 2 tablespoons 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 pan. Remove from heat.
In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves, with lemon wedges, pitas, lettuce leaves, and cucumbers alongside.