For tonight's salad, I actually did two variations – one with rock shrimp, and one with regular shrimp. I've had rock shrimp once before and I've never determined whether I actually like it or not, so I decided to give it a go again tonight but I was also prepared with a Plan B in case I didn't like them!
The flavor of rock shrimp is a little sweeter and slightly stronger than regular shrimp, but I found that they're actually quite tasty so long as you don't overcook them. Keep that in mind as you're making them; they're quite a bit smaller than regular shrimp so they cook up very quickly!
Serves: 2 as an entrée (or 4 as a small salad)
Skill Level: Easy
Time to Make: 30 minutes
1 pound rock shrimp, or regular shrimp (peeled, deveined, with tails left on)
1 teaspoon sweet, smoked paprika
Salt and pepper
2 tablespoons butter
1 14.5-ounce can of chickpeas
2 teaspoons harissa paste
Salt and pepper
2 cups mixed greens (I mixed in a bit of radish and rainbow chard microgreens as well)
10 cherry tomatoes
2 teaspoons lemon juice
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1 tablespoon olive oil
Prepare Ingredients: Pat the shrimp dry and season with salt, pepper, and the paprika and chill until ready to cook. Drain and rinse the chickpeas.
Make the Salad Dressing: In a small bowl, whisk together the lemon juice and extra virgin olive oil until smooth. Season to taste with salt and pepper and set aside.
Prepare the Chickpeas: Heat a slick of olive oil in a skillet over medium high. Add the chickpeas and harissa paste and season with salt and pepper. Stir to coat the chickpeas and cook until beginning to brown a bit, about 7-8 minutes. Transfer to a small bowl and keep warm. Wipe out the skillet.
Make the Shrimp: Add the 2 tablespoons of butter to the skillet over medium high. Once melted and frothy, add the shrimp in an even layer, cooking in batches if necessary, and cook for 1-2 minutes without moving. Flip and cook an additional 1-2 minutes or until the shrimp are opaque and just cooked through. Transfer to a small bowl and keep warm. Wipe out the skillet.
Make the Eggs: Add the 1 tablespoon of oil to the skillet over high until very hot and almost smoking. Gently crack the eggs into the skillet and season with salt and pepper. Reduce heat to medium-high and cook without moving for 1-2 minutes. If you're having trouble getting your whites to set, you can try tilting the pan towards you and gently spooning some of the excess oil on top of the whites, or, you can add a little splash of water to the skillet and cover immediately for about 15-30 seconds. Once the whites have set, immediately remove from heat.
Prepare the Salad: Toss the greens with the tomatoes and the salad dressing.
To Serve: Divide the greens between bowls and top with the chickpeas and the shrimp. Gently place an egg on top of each bowl. Garnish with a few microgreens if you have them. Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!