fresno pepper

This warm salad of garlicky shrimp and herby chickpeas comes together in just 15 minutes and requires very little effort. Canned chickpeas, Fresno chiles, parsley and red onion get a quick marinade in a creamy citrus dressing while the shrimp cooks in a little garlic and olive oil. Fresno chile adds a little heat, but if you’re sensitive to spice, you can remove the membranes and seeds before adding the chile to the salad. Make the dish your own by adding arugula, or swap the parsley for cilantro or the shrimp for scallops. Serve warm with a hunk of crusty bread, and enjoy leftovers straight from the fridge the next day with a squeeze of lime or lemon juice.

Spicy Shrimp and Chickpea Salad

lemon,

lime,

Dijon mustard

olive oil

Kosher salt and black pepper

chickpeas,

red onion, diced (about 1/4 cup)

Fresno chile

parsley leaves

garlic cloves, grated or minced

red-pepper flakes

shrimp,

In a large serving bowl, combine the lemon zest and juice, lime zest and mustard. Whisk in 3 tablespoons olive oil until smooth; season with salt and pepper. Add the chickpeas, onion, chile and most of the parsley (reserving some for garnish), and toss to coat with the dressing. Season with salt and pepper; set aside.

Heat the remaining 2 tablespoons olive oil in a 12-inch skillet over medium-high until shimmering. Add the garlic and red-pepper flakes, and cook, stirring constantly, until fragrant, about 30 seconds, pulling the pan from the heat briefly if it seems like the garlic is burning.

Add the shrimp to the pan, season with salt and pepper and stir to coat with the garlic and oil. Cook until the shrimp are pink all over with a golden crust in parts, stirring and flipping the shrimp halfway through, about 4 to 6 minutes total. Turn off the heat, then squeeze the lime juice over the shrimp in the pan, stirring to combine and scraping up anything on the bottom of the pan to coat the shrimp.

Serve the shrimp on top of the salad. Garnish with the remaining parsley and serve.

Homemade Sambal Oelek

red chilies

salt

vinegar

water

Place the chilies into a food processor along with 2 tablespoons of water, and pulse chop them into a coarse paste.

Add the chilies to a saucepan, then heat on medium for 3 to 5 minutes.

Add the vinegar and salt and stir to combine.

Continue heating for 10 minutes while stirring frequently.

Remove from heat and allow the sambal oelek to cool to room temperature. Serve immediately or refrigerate overnight for best flavor.

https://content.jwplatform.com/videos/H4ZcwinG.mp4

Homemade sambal oelek takes just three simple ingredients.

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Spicy Shrimp and Chickpea Salad

Homemade Sambal Oelek

Top 2 fresno pepper recipes from across the web

The most viewed fresno pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Shrimp and Chickpea Salad

Homemade Sambal Oelek

The most viewed fresno pepper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine