Recipes Ingredients Seafood Recipes Shrimp Recipes Paprika Shrimp with Hummus and Mint Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 15 mins Total Time: 15 mins Servings: 4 Boost the appeal of store-bought hummus with fresh mint, then serve it alongside seared paprika shrimp, crisp vegetables, and warm pitas. Ingredients 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 Directions 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. Cook's Notes Any type of paprika will work in this recipe -- regular, hot, smoked (pimenton), or sweet (often called "Hungarian sweet"). Rate it Print