Ingredients
- Shrimp
- teaspoon ground coriander
- teaspoon ground cumin
- teaspoon turmeric
- Pinch allspice
- teaspoon cinnamon
- teaspoon red pepper flakes
- teaspoon salt
- 2 tablespoons extra-virgin olive oil
- 1 pound jumbo shrimp, peeled and deveined, tails left on
- Chickpea Salad
- 1 19-ounce can chickpeas, rinsed and drained
- 1 ripe tomato, chopped
- 2 stalks celery, thinly sliced
- English cucumber, diced (about 1 heaping cup)
- cup green olives, pitted and coarsely chopped
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons chopped Italian parsley
- Extra-virgin olive oil
- Salt and pepper
- 4 tablespoons Greek yogurt, for serving
Description
Try This Middle Eastern Shrimp With Chickpea Salad Recipe From A Member Of The MyRecipes Community
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