Hummus Roasted Shrimp Veggie Bowl with a Hummus Citrus Vinaigrette

“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.”

You might be surprised, but sometimes adding just one simple ingredient to a recipe can spark your creativity side and result in a new delicious addition to spice up your lunch or dinner routine.


For my hummus roasted shrimp veggie bowl I spread some hummus on each little shrimp, roasted them in the oven until golden pink and served over a bed of shredded romaine, sliced mini peppers, quartered tomatoes, and halved cucumber slices.

I also made a hummus citrus vinaigrette by mixing Sabra {} hummus with lemon juice and a sprinkling of black pepper of the most easy semi-homemade dressing you need that pairs perfectly with the shrimp and veggie bowl.


This recipe takes about 20 minutes today and is a great Mediterranean meal to make you feel good about what you are eating.

It’s rich in protein from the shrimp {& plant-based protein from the Sabra hummus!} along with fiber and heart healthy fats!


Since we are just a couple days away from National Hummus Day {May 13th} why not pay homage to a delicious dip and use it as a staple ingredient in a recipe. Its smooth, rich, and creamy texture and bold flavor makes it a tasty and easy addition to healthy ingredients that you can often get bored of making the same way.

And who’s to say this has to be a meal, it would make a perfect afternoon snack! The full balance of nutrients from fiber to protein to fat helps keep you fuller, satisfied, and energized longer- helping not only to tide you over ’til dinner time but also making you more likely to make better food choices and control portions more appropriately.


This recipe is so fast, easy, and nutritious; you won’t regret making it asap!

Hummus Roasted Shrimp Veggie Bowl with Hummus Citrus Vinaigrette

Serves: 4


1 lb deveined shrimp

1/2 cup Sabra Hummus {I used the Roasted Red Pepper flavor}

1 whole wheat pita, quartered

1 head of romaine, shredded

1 pint grape tomatoes, quartered

1 cucumber, halved and sliced

2 cups mini sweet peppers, sliced

For the vinaigrette:

1/4 cup Sabra Hummus

1 lemon, juiced

freshly ground black pepper


Preheat the oven to 425 degrees. On a baking sheet, spread out the shrimp and dollop each with a teaspoon of the Sabra hummus. Place the pita on one end of the baking sheet as well.

Roast in the oven about 5 minutes, removing the pita once the edges become slightly crisp.  Continue to cook the shrimp until they have turned golden pink {roughly another 10 minutes, but keep an eye on them occasionally. Note: you can always turn on the broiler to enhance their color}.

Prepare the veggie bowl by tossing all the lettuce and veggies together.

Prepare the dressing by mixing the hummus and lemon juice together- stirring with a fork or shaking in a mason jar.

Layer the cooked shrimp onto the veggies and drizzle with the vinaigrette!


That’s it! 4 basic steps that doesn’t require any significant amount of time or real brain power! Who couldn’t use that in their lives?





4 responses to “Hummus Roasted Shrimp Veggie Bowl with a Hummus Citrus Vinaigrette”

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