1 lb frozen shrimp (16- to 20-count; peeled, deveined and tails-on), thawed and drained
Preheat oven to 400°F. Prepare garlic oil: In a small bowl, whisk together garlic and oil. Set aside for 20 minutes. Arrange pitas on a foil-lined baking sheet and brush with 1 tsp garlic oil. Bake until warm, about 10 minutes. Set aside.
Meanwhile, to a blender, add peas, broth, mint, basil, 2 tbsp orange juice, 1/2 tsp coriander, 1/4 tsp salt and 1/8 tsp pepper. Blend until smooth, about 1 minute.
In a medium baking dish, whisk together orange zest and remaining 2 tbsp orange juice. Add shrimp and marinate at room temperature for 10 minutes. In a medium nonstick skillet on medium, heat 1/2 tsp garlic oil. Remove shrimp from marinade, discarding excess marinade. Add shrimp and remaining garlic oil, remaining 1/4 tsp coriander, 1/4 tsp salt and 1/8 tsp pepper. Cook just until shrimp turn pink and are opaque throughout, about 5 minutes, flipping over halfway.
Divide pitas and shrimp among plates. Ladle soup into small bowls and place bowls on plates.
Cell Regenerator: Chickpeas are an excellent source of protein, vitamin B6 and folate, which is also known as vitamin B9 or folic acid. Just 1 serving of our falafel sandwich provides almost half of your daily value of folate, a key player in building blocks of DNA and RNA, which are essential for rapidly growing tissues (like those of a developing fetus) and rapidly regenerating cells (like red blood cells and immune cells).
Chill Out with Chickpeas: Chickpeas to help relieve stress? Yes! In fact, chickpeas are a good source of tryptophan, an essential amino acid that your body needs to make protein. High-tryptophan foods play a role in boosting your mood, and tryptophan is even used therapeutically to help treat anxiety, depression and sleep disorders.
With a light sesame flavor and a surprising crunch, this soup is a staff favorite. Try topping with a drizzle of additional sriracha and sesame oil, or if you prefer to go sweet, try a drizzle of honey.