By Yasmin Fahr
Published May 14, 2024
- Total Time
- 25 minutes
- Prep Time
- 5 minutes
- Cook Time
- 20 minutes
- Rating
- 4(96)
- Notes
- Read community notes
A snappy skillet dish well-suited to warm weather eating and snacking, this garlic shrimp recipe is a sunny mashup of shrimp scampi and gambas al ajillo, leaning on the lighter side. A hefty dose of smoked paprika adds a spirited color and dynamic smoky flavor to both the garlicky shrimp and chickpeas. The canned chickpeas gain extra depth and texture from sizzling in the pan until crunchy, then simmering in white wine until tender. Use a wine that you’d like to sip alongside this dish, and serve with some crusty bread to wipe your bowl (and even the pan). If you’d like some greens to round out your spread, simple sautéed spinach with garlic would be a delightful addition.
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Ingredients
Yield:4 servings
- 1½pounds shrimp, peeled and deveined
- Salt
- 1½teaspoons smoked paprika
- 4large garlic cloves, minced or grated
- 1(15-ounce) can chickpeas, rinsed
- 2tablespoons olive oil, plus more for drizzling
- ¾cup white wine
- 1lemon, halved
- Torn or chopped parsley leaves and tender stems
- Crusty bread (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
445 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 36 grams carbohydrates; 8 grams dietary fiber; 6 grams sugars; 44 grams protein; 860 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Pat the shrimp dry. Season generously with salt, plus 1 teaspoon of the paprika and half the garlic, then set aside.
Step
2
Pat the chickpeas dry and discard any loose skins. Heat the oil in a large (12-inch) skillet over medium-high until very hot, about 2 minutes. Add the chickpeas, season with salt and cook, stirring occasionally, until they darken in color and crisp on the outside, about 10 minutes. Lower the heat if they are aggressively popping out of the pan or getting too dark.
Step
3
Lower the heat to medium and drizzle the pan with oil (about 1 tablespoon). Add the remaining garlic and ½ teaspoon paprika to the chickpeas, and stir until fragrant, about 30 seconds. Carefully pour in the wine and let it bubble and start to reduce, about 1 minute.
Step
4
Add the shrimp and cook until pink all over, turning halfway through, 3 to 5 minutes, depending on the size of the shrimp.
Step
5
Remove from the heat. Squeeze in the juice from a lemon half and stir, seasoning with salt if needed. Garnish with the parsley and a drizzle of oil. Cut the remaining lemon half into wedges for serving along with the bread (if using).
Ratings
4
out of 5
96
user ratings
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Cooking Notes
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spintabulous
It was surprisingly good! Like a scampi without the heat. I didn’t have smoked paprika but regular paprika was just fine. You could make this without the shrimp if you wanted to. Was worried if the sauce was going to thicken but it thickened with a little simmering. Next time I’m going to double the amount of chickpeas .
Mary D
A keeper! This is definitely going in the rotation. Served with sour dough bread, arugula salad and fresh cherries. I did add cayenne for heat. I’d be tempted to double the chickpeas next time. Pine nuts might be a nice addition.
theboken
Made exactly as described — it was good for an easy early summer weeknight dinner. Agree with the person who said it grew on them as they were eating it, that’s so accurate and exactly what I experienced. First bite was underwhelming (“isn’t this just scampi?”), but as the flavors melded, it was lovely. Btw, to those who asked… if you didn’t crisp the chickpeas first, they might have just turned to mush. I liked the way they held up and got chewy.
Ella
This wasn’t a winner for me. I love shrimp, chickpeas, and garlic but I didn’t find this to be greater than the sum of its parts. Agree that rehydrating the chickpeas after crisping them was an odd technique.
Anne
I liked but Cath didn’t care for the chickpeas!
Susan Bass
Nice dish. It grew on me as I ate it. I did add some cayenne for heat which was very satisfying. I just don’t get why we’d go to the trouble of crisping chickpeas only to rehydrate them with white wine.
Lesley
What could be a substitute for wine in this dish ?
Don C.
Vegetable stock maybe. I was wondering the same thing as I don't cook with alcohol since I can't have it, and, regardless of what anyone says, it doesn't all cook out.
Wendy H.
You can buy N.A. wine and use that - tastes about the same and no alcohol at all.
Kerry Rosen
I used 1/2 lb of shrimp for the 2 of us. Kept everything else the same. Delicious! And easy, too.
Joe McGuire
Delicious!
sallie
This sounds so good and I’ve added it to my recipe box, but meanwhile, I just can’t stop thinking about those aggressive chickpeas! Wondering if I need emergency help standing by just in case )))
Marcella
Delicious! And quick!
Katy MC
This was delicious and easy. I followed the directions exactly. The smoked paprika is wonderful. I served it over sauteed spinach.
Stan V.
Very nice. I recommend adding a light sprinkling of Tony Chachere’s Original Creole Seasoning on the shrimp at the end to give the shrimp more flavor forward ompf. Sautéed spinach rounded the overall dish out nicely.
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