Grilled Shrimp with Zucchini, Almonds and Panelle

Name: Grilled Shrimp with Zucchini, Almonds and Panelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1/2 cup chickpea flour; 1/2 teaspoon ground cumin; 1/4 teaspoon cayenne pepper; 1 lemon, zested; 1 cup canned or cooked chickpeas, crushed; 8 giant (U-10) head-on shrimp, deveined; Extra-virgin olive oil; Kosher salt; 1 zucchini, green part only julienned; 2 cups baby washed arugula; 1/2 cup sliced almonds, toasted; 2 lemons, juiced

Servings: persons

Salt
1/2 cup chickpea flour
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 lemon, zested
1 cup canned or cooked chickpeas, crushed
8 giant (U-10) head-on shrimp, deveined
Extra-virgin olive oil
Kosher salt
1 zucchini, green part only julienned
2 cups baby washed arugula
1/2 cup sliced almonds, toasted
2 lemons, juiced

1
In a small saucepan, bring 2 cups of well salted water to a boil over high heat.
2
Remove the pan from the heat and whisk in the chickpea flour.
3
Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture.
4
Be sure to whisk out the lumps.
5
If the mixture thickens too quickly, add more water.
6
Stir in the remaining ingredients.
7
Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish.
8
Chill until the mixture has set.
9
This can be done up to a few days in advance.
10
Cut into desired shapes and pan-fry or deep-fry.
11
For the salad:
12
Preheat the grill to medium.
13
Carefully toss the shrimp with olive oil and season with salt.
14
Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
15
While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat.
16
Cut triangles of the panelle and fry on both sides in the preheated oil.
17
When crispy on both sides remove and blot on paper towels.
18
Sprinkle with salt.
19
In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil.
20
Season with salt and make sure it tastes delicious.
21
Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
22
Shrimpy!

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Salt, 1/2 cup chickpea flour, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and more.

Yes, Grilled Shrimp with Zucchini, Almonds and Panelle falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!