Shrimp and Chickpea Skillet with Tomatoes and Lemon Skyr

Juicy shrimp and spicy chickpeas in a tomato sauce, served with a creamy lemon skyr. A quick, protein-rich one-pan dish full of flavor.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 300 g Raw shrimp, peeled
• 250 g Chickpeas, drained
• 400 can Diced tomatoes (canned)
• 250 g Skyr, plain
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 200 g Baby spinach
• 1 pc Lemon (juice and zest)
• 1 tsp Sweet paprika powder
• 1 tsp Ground cumin
• 1 pinch Chili flakes
• 1 bunch Parsley, flat-leaf
• Salt
• Black pepper

Method

1. Peel the onion and dice it finely, finely chop the garlic. Roughly chop the parsley.
2. Heat the olive oil in a large pan and sweat the onion for 3 minutes until translucent. Toast the garlic, paprika powder and cumin briefly until fragrant.
3. Add the chopped tomatoes and drained chickpeas to the pan, season with salt, pepper and chili flakes, and simmer for about 8 minutes.
4. Pat the shrimp dry, salt them and add to the sauce. Cook over medium heat for 3 to 4 minutes until pink and opaque.
5. Fold in the spinach and let it wilt. Season with salt, pepper and a little lemon juice.
6. Stir the skyr smooth with the lemon zest, a pinch of salt and a little lemon juice. Sprinkle the pan with parsley and serve with the lemon skyr.