Grilled Shrimps with Chickpea Salad

  • When I eat this fantastically grilled shrimps with chickpea salad I’m always reminded by my summer vacations in the Mediterranean. The tastes of these dishes are so good, that I could eat them more than once a week.


    • For Shrimps:
    • 1 ½ pound shrimps (peeled and deveined)
    • 2 tablespoons fresh lime juice
    • Salt as needed
    • ½ teaspoon white pepper
    • 1 tablespoon tomato sauce
    • 1 tablespoon chili garlic sauce
    • 1 garlic clove (minced)
    • 1 teaspoon paprika
    • 2 tablespoons gluten free soy sauce
    • For Chickpeas Salad:
    • 1 can chickpeas
    • Salt as needed
    • 1 green bell pepper
    • 2 green chilies
    • 1 tomato (chopped)
    • ½ cup olives (sliced)
    • ½ cup leeks
    • ½ teaspoon black pepper
    • 2 tablespoons white vinegar
    • 2 tablespoons Italian dressing
    • 1 teaspoon cumin powder


    1. Take shrimps in a bowl and add lemon juice, soy sauce, tomato paste, garlic mince and paprika, mix well then season with salt and white pepper. Cover the bowl and place in a refrigerator for an hour or 2.
    2. Preheat the outdoor grill at high.
    3. Take out the shrimps from refrigerator and discard the marinade. Grill the shrimps for about 3 to 4 minutes on each side. Take out in a serving plate and top with chili garlic sauce.
    4. In the mean while take chickpea in a bowl and add the chopped leeks, tomato, olives, green bell pepper, black pepper, Italian dressing, salt, white vinegar, green chilies and cumin powder and mix well until all of the ingredients are properly incorporated .
    5. Serve with the grilled shrimps and enjoy.

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