Day 27 | Chili Garlic Shrimp Salad

Laura Santtini's 30 Days of Flavour Recipe Collection

I love this delicious summer salad. The chili and chorizo sausage give the dish a tasty heat which brings out the sweetness of the shrimp. Tossing the warm sauce with the arugula makes it wilt slightly so all the ingredients come together to make a tasty, zesty dish perfect to eat outside with a glass of something chilled!

LEVEL      Easy


1          tablespoon olive oil
2          garlic cloves, thinly sliced
1          fresh red chili, seeded and finely chopped
10        shrimp, peeled with tails on
1          tablespoon Bomba! XXX paste
1/2       can of Garbanzo beans, drained(3/4 of a cup)
2          inch chunk of Spanish chorizo sausage, sliced into cubes
            (you can substitute a hot link sausage if you can’t find Spanish chorizo
             do not use Mexican chorizo)
1          tablespoon lemon juice
3          teaspoons grated lemon rind
Splash of white wine
1/4     cup flat leaf parsley, finely chopped
2          cups of arugula


  1. Heat oil in a large skillet over medium heat
  2. Add the garlic and chili and cook for 1 minute
  3. Add the shrimp, Bomba paste, garbanzo beans and sausage and give a good stir
  4. Cook until the shrimp turn pink and the beans are warmed through
  5. Add the lemon juice, lemon rind and splash of white wine and simmer for a minute
  6. Toss the warm mixture in a bowl with the parsley and arugula.
  7. Serve with some crusty bread
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