Grilled shrimp on cutting board with chickpea puree, sugar snap peas and cut lemon wedge.

Grilled Shrimp with Chickpea Puree

These perfectly marinated and grilled shrimp are quick and easy to make– and pair well with this stovetop chickpea puree. 

Serves: 4-6


  • 1 pound large shrimp, peeled and deveined
  • 9 tablespoons olive oil, divided
  • 1/2 teaspoon dried oregano
  • 1 teaspoon salt, divided
  • 1/4 teaspoon fresh-ground black pepper
  • 2 cloves garlic, minced
  • 4 cups canned chickpeas, drained and rinsed (two 19-oz. cans)
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 3 tablespoons chopped flat-leaf parsley
  • Sugar snap peas, for serving*


  1. Light the grill or heat the broiler. Thread the shrimp onto skewers. Mix 2 tablespoons of oil, oregano, ¼ teaspoon salt, and pepper. Brush the shrimp with oil. 

(Note: If broiling, place wire cooking rack on sheet pan.)

  • In a medium saucepan, heat 5 tablespoons of the oil over moderately low heat. Add the garlic and cook, stirring, for 30 seconds. Add the chickpeas, water, and the remaining 3/4 teaspoon of salt and heat until warmed through. Then, turn off the heat. 
  • With a potato masher, mash the chickpeas. Stir in 1 tablespoon of the lemon juice and the parsley. Cover to keep warm.
  • Grill or broil the shrimp, turning once, until just done, about 3- 4 minutes total. 
  • In a small bowl, whisk together 2 tablespoons olive oil and lemon juice. Mound the chickpeas on plates. Top with the shrimp skewers. Pour the lemon oil over the shrimp and chickpeas. 

*Try serving with steamed sugar snap peas.

Nutrition Information / Servings (4) / Amount Per Serving (4 oz shrimp + ¾ cup puree): Calories 647, Total Fat 36.5 g, Saturated Fat 4.6 g, Cholesterol 170.0 mg, Sodium 770 mg, Total Carbohydrate 44.6 g, Fiber 8.4 g, Protein 36.9 g 

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