Why Make This Recipe
This Shrimp & Hummus Veggie Plate is easy to make and tastes great. It is perfect for busy nights because it does not take long to cook. It has lots of good stuff like protein from the shrimp and fiber from the vegetables. You get many different tastes from the fresh shrimp, creamy hummus, and crisp veggies. You can change it to fit what you like, and it looks beautiful with all the bright colors.
How to Make Shrimp & Hummus Veggie Plate
Making this dish is simple. You cook shrimp quickly, chop up fresh vegetables, and spread hummus on a plate. Then you put everything together nicely. It is a quick way to make a healthy and tasty meal.
Ingredients of : Shrimp & Hummus Veggie Plate
- Main Components
- 200g Fresh or Frozen Shrimp (peeled and deveined)
- 1 cup High-Quality Hummus (store-bought or homemade)
- 2 cups Assorted Fresh Vegetables (e.g., 1/2 cucumber, 1 bell pepper, 1 cup cherry tomatoes, 1 carrot, 1/2 cup snap peas, 3-4 radishes)
- Flavor Boosters & Garnishes
- 1 tablespoon Olive Oil
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Dill or Parsley (chopped)
- 1/2 teaspoon Smoked Paprika or Red Pepper Flakes
- Salt to taste
- Black Pepper to taste
Directions of : Shrimp & Hummus Veggie Plate
- Prepare the Shrimp:
- If using frozen shrimp, thaw it under cold running water or in the refrigerator overnight.
- Put the shrimp in a bowl. Add a drizzle of olive oil, a pinch of salt, and a dash of pepper. Mix well.
- Heat a pan over medium-high heat. Add the seasoned shrimp. Cook for 2-3 minutes on each side until they turn pink and are no longer see-through. Take them out of the pan and set them aside.
- Prepare Your Veggies:
- Wash and dry all your vegetables well.
- Cut the cucumber, bell peppers, carrots, and radishes into small pieces or sticks. Leave cherry tomatoes whole or cut them in half.
- Assemble the Plate:
- Spread a good amount of hummus evenly on a serving plate or individual plates.
- Arrange the chopped vegetables around and on top of the hummus. Make it look nice.
- Place the cooked shrimp among the vegetables.
- Drizzle a little extra olive oil and a squeeze of lemon juice over everything.
- Sprinkle the chopped fresh dill or parsley and the smoked paprika or red pepper flakes on top.
- Add salt and black pepper if you like.
How to Serve Shrimp & Hummus Veggie Plate
Serve this dish as a main meal with warm pita bread or whole-wheat crackers. You can also have it with a side of quinoa. It works great as a light lunch or as a healthy appetizer or snack for guests.
How to Store Shrimp & Hummus Veggie Plate
If you have leftovers, put them in an airtight container and store them in the refrigerator. It is best to eat the assembled plate within 1-2 days. Vegetables can get soft, and shrimp tastes best when fresh. If you store the parts separately, they will last longer.
Tips to Make Shrimp & Hummus Veggie Plate
- Use fresh vegetables and good quality hummus for the best taste.
- Do not cook the shrimp for too long. They cook fast. Overcooked shrimp are tough.
- Arrange the food nicely on the plate. It makes it look more appealing.
- Taste as you go and add more seasoning if needed for the shrimp and the final dish.
Variation
You can add a little bit of spicy flavor to the shrimp with a pinch of cayenne pepper. For a different taste, stir some harissa paste into the hummus. You can also add Kalamata olives, crumbled cheese, or sun-dried tomatoes. Try different fresh herbs like mint. If you want a warm option, roast some of the vegetables before putting them on the plate.
FAQs
Q1: Can I make the Shrimp & Hummus Veggie Plate ahead of time?
A: Yes, you can prepare most parts of the Shrimp & Hummus Veggie Plate ahead of time. Cook the shrimp and chop the vegetables. Store them separately in sealed containers in the fridge. Put the Shrimp & Hummus Veggie Plate together right before you serve it so it tastes fresh and has the best texture.
Q2: What kind of hummus works best for this Shrimp & Hummus Veggie Plate?
A: Any good quality plain hummus or roasted garlic hummus will taste great in this Shrimp & Hummus Veggie Plate. If you want to try something new, a red pepper hummus would also add nice color and flavor to your Shrimp & Hummus Veggie Plate.
Q3: I do not like shrimp. What can I use instead for this veggie plate?
A: Of course! You can use grilled chicken strips, pieces of salmon, cooked halloumi cheese, or even chickpeas roasted with some spices. All these would be good protein swaps for this tasty Shrimp & Hummus Veggie Plate idea.
Zesty Mediterranean Shrimp & Hummus Platter
Equipment
- bowl
- pan
- serving plate
Ingredients
Main Ingredients
- 200 g Fresh or Frozen Shrimp (peeled and deveined)
- 1 cup High-Quality Hummus plain or roasted garlic recommended
- 2 cups Assorted Fresh Vegetables e.g., 1/2 cucumber, 1 red bell pepper, 1 cup cherry tomatoes, 1 carrot, 1/2 cup snap peas, 3-4 radishes
Dressing & Seasoning
- 1 tablespoon Olive Oil plus extra for drizzling
- 1 tablespoon Lemon Juice plus more for serving
- 2 tablespoons Fresh Dill chopped
- 1/2 teaspoon Smoked Paprika
- Salt to taste
- Black Pepper to taste
Optional Additions
- 1/4 teaspoon Cayenne Pepper for spicy shrimp
- 1/4 cup Kalamata Olives pitted and halved
- Warm pita bread or whole-wheat crackers for serving
Instructions
Cooking Instructions
- Thaw frozen shrimp then toss with olive oil, salt, pepper, and optional cayenne pepper.
- Heat a pan over medium-high heat and cook shrimp for 2-3 minutes per side until pink and opaque. Remove and set aside.
- Wash, dry, and dice all vegetables into bite-sized pieces or sticks; halve cherry tomatoes and Kalamata olives if using.
- Spread hummus evenly on a serving plate, creating a shallow well in the center.
- Artistically arrange chopped vegetables and cooked shrimp around and on the hummus, scattering Kalamata olives among the vegetables if desired.
- Drizzle with extra olive oil and lemon juice, then sprinkle with fresh dill and smoked paprika; season with additional salt and pepper and serve immediately, optionally with pita bread or crackers.