Paprika Shrimp with Hummus and Mint

Photo: Lennart Weibull
Prep Time:
15 mins
Total Time:
15 mins

Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas.


  • 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

  • ½ teaspoon paprika, plus more for sprinkling

  • 2 tablespoons fresh lemon juice, plus wedges for serving

  • 1 ½ 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


  1. 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.

  2. 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.

Cook's Notes

Any type of paprika will work in this recipe -- regular, hot, smoked (pimenton), or sweet (often called "Hungarian sweet").

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