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.

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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 {www.sabra.com} 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.

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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!

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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.

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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

Ingredients:

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

Directions: 

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!

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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?

Enjoy!

xo

Becca


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4 thoughts on “Hummus Roasted Shrimp Veggie Bowl with a Hummus Citrus Vinaigrette

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