Shrimp in Salsa Verde and Roasted Garlic-Artichoke

Name: Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head peeled garlic cloves; 1 (15-ounce) can white beans, rinsed and drained; 1 (15-ounce) can water-packed artichoke hearts, strained; 1/4 cup tahini (sesame paste); 1 tablespoon fresh lemon juice; 2 large green tomatoes; 1 jalapeno, seeded and minced; 2 tablespoons chopped fresh cilantro leaves; 2 tablespoons fresh lime juice; Salt and ground black pepper; 2 teaspoons olive oil; 1 pound large shrimp, peeled and deveined; 1/4 cup chopped scallions, as optional garnish

Servings: persons

1 head peeled garlic cloves
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can water-packed artichoke hearts, strained
1/4 cup tahini (sesame paste)
1 tablespoon fresh lemon juice
2 large green tomatoes
1 jalapeno, seeded and minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
2 teaspoons olive oil
1 pound large shrimp, peeled and deveined
1/4 cup chopped scallions, as optional garnish

1
Flatbread, for serving
2
Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
3
Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice.
4
Process until blended.
5
When garlic is soft, add half of the cloves (about 1/3 cup) to bean mixture and process until smooth.
6
Set aside.
7
Reserve remaining roasted garlic (about 1/3 cup) for another recipe.
8
Set hummus aside.
9
In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice.
10
Season, to taste, with salt and black pepper.
11
Heat oil in a large skillet over medium heat.
12
Add shrimp and cook 3 minutes, until cooked through or opaque.
13
Spoon salsa verde onto a serving platter and top with shrimp.
14
Sprinkle scallions over top, if desired.
15
Serve hummus and flatbread on the side.

481

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 1 head peeled garlic cloves, 1 (15-ounce) can white beans, rinsed and drained, 1 (15-ounce) can water-packed artichoke hearts, strained, 1/4 cup tahini (sesame paste), and more.

Yes, Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions