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Broiled Shrimp with Tomatoes and Chickpeas
1 (15-oz.) can Nature's Promise Organic Garbanzo Beans, drained and rinsed
1 1/2 cups grape tomatoes
2 Tbsp. Taste of Inspirations White Balsamic Dressing
3 garlic cloves, sliced
Salt and pepper
12 oz. frozen Nature's Promise Large Raw Shrimp
3 Tbsp. Taste of Inspirations Kalamata Tzatziki, plus more for serving
2 Tbsp. water
3 cups Hannaford Baby Arugula
1 orange bell pepper, seeded and thinly sliced
2 whole-wheat pita breads, warmed and cut into wedges
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Broiled Shrimp with Tomatoes and Chickpeas

Broiled Shrimp with Tomatoes and Chickpeas

Broiled Shrimp with Tomatoes and Chickpeas
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:10 minutes
1. Place a rack in upper-middle of oven and set a baking sheet on top. Heat broiler for 10 minutes. Meanwhile, toss garbanzo beans, tomatoes, 1 tablespoon dressing, and the garlic in a medium bowl, then season with salt and pepper and set aside. Rinse frozen shrimp in a colander to remove ice crystals.
2. Carefully remove baking sheet from oven, then arrange shrimp on one half and season with salt and pepper. Add tomato mixture to other half, then return baking sheet to oven and broil until shrimp are cooked through and tomatoes are sizzling, 5 to 10 minutes.
3. Meanwhile, whisk tzatziki, water, and remaining 1 tablespoon dressing in a large bowl. Add arugula and bell pepper and toss to coat, then set aside.
4. Divide salad among plates and top with shrimp and tomato mixture. Serve with warm pita wedges and more tzatziki on the side.
Source: Hannaford fresh Magazine, May-June 2021