This Jalapeno Hummus Crusted Shrimp Salad is a gluten free, dairy free, protein and veggie packed meal.
I received free samples of Sabra hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
Who else is a hummus super fan? I officially declare myself addicted to Sabra hummus because it’s a delicious plant-based protein, and the dozen-plus available flavors keep me from ever getting bored. Those who know me can confirm I’m all about protein and including more plant-based proteins is not only a goal of mine but something I recommend to all of my clients.
Hummus isn’t just only for dipping!
While I always have a tub or two of hummus in the fridge for dipping veggies, I frequently use it as a sandwich spread, a topping for baked chicken or fish or a base for salad dressing.
When I received samples of 5 different Sabra hummus flavors, it was a tough decision to choose which flavor to feature in a recipe. Then the idea hit me! Jalapeno Hummus Crusted Shrimp 🙂 Spicy foods are some of my favorites because:
– I love the flavor
– Spicy foods can boost metabolism (a little)
– They slow you down! Honestly, how quickly can you guzzle jalapenos?
I love simple recipes because as a working mom, I don’t have a ton of time to slave away in the kitchen. In this Jalapeno Hummus Crusted Shrimp, the Sabra Jalapeno Hummus makes a marinade and salad dressing in one easy, 3 ingredient combo. This entrée salad is also gluten free, dairy free and packed with veggies.
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- 1 pound fresh or frozen and thawed medium shrimp, about 36 (31-40 per pound)
- 3/4 cup Sabra Jalapeno hummus
- Juice of 1 1/2 limes (3-4 Tablespoons)
- 3 Tablespoons chopped cilantro
- 1/2 cup seasoned bread crumbs, gluten free (or panko)
- 2 Tablespoons chopped cilantro
- Salad fixings:
- 8 cups mixed greens
- 4 bell peppers, assorted colors, seeded and diced
- 1/2 English cucumber, sliced and quartered
- optional: sliced avocado, tomatoes, or any other favorite veggies
- Preheat oven to 400 degrees. Line a baking sheet with nonstick foil, spray with olive oil spray and set aside.
- Combine hummus, lime juice and 3 Tablespoons of cilantro in a small mixing bowl.
- Make sure shrimp is patted dry and add them to a separate medium bowl. Top with 1/2 cup of the hummus mixture and combine to coat well. Reserve remaining hummus marinade for later.
- Add bread crumbs and 2 Tablespoons of cilantro to a plate and stir to combine.
- Dip shrimp one at a time to coat with bread crumbs and transfer to the baking sheet. Spray the tops with nonstick spray.
- Bake the shrimp for 12-15 minutes.
- Meanwhile, assemble 4 salad bowls with 2 cups greens, diced peppers and cucumbers.
- Divide cooked shrimp among 4 salads and drizzle with remaining Jalapeno hummus dressing