Lemon Garlic Shrimp with Chickpeas
Flavorful Lemon Garlic Shrimp with Chickpeas easily made in under 30 minutes all on one pan with just a few simple ingredients! Perfect as an appetizer, on top of a salad or even as a main dish!
Servings: 6
Ingredients
For the Chickpeas:
- 2 (15 oz) cans chickpeas drained, rinsed and patted dry
- 1 Tbsp olive oil divided
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Shrimp:
- 1 1/2 pounds large shrimp peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp lemon juice about 1 lemon
- 1 tsp lemon zest
- 3 cloves garlic minced
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes optional
- 1/3 cup parsley chopped
Instructions
- Preheat oven to 400 degrees F.
- Rinse and drain the chickpeas, making sure to pat them dry with a paper towel. Toss the chickpeas with one tablespoon each of olive oil and lemon juice and season with garlic powder, salt and pepper.
- Arrange chickpeas in an even layer on a large sheet pan and bake at 400 degrees F for 20 minutes. For crispier chickpeas, bake for 25 to 30 minutes.
- Meanwhile, toss the shrimp with one tablespoon of olive oil, juice of one lemon (about 2 tablespoons), garlic, lemon zest, red pepper flakes, salt and pepper in a large bowl making sure the shrimp are evenly coated. Allow the shrimp mixture to marinate for 10 to 15 minutes while the chickpeas are cooking.
- Once the chickpeas have finished roasting, spread the marinated shrimp over the roasted chickpeas and place a few lemon slices over top (this is optional, but gives more lemon flavor). Return the sheet pan back into the oven and roast an additional 8 to 10 minutes. Shrimp should be pink in color and opaque.
- Once the shrimp and chickpeas are done cooking, squeeze a little extra lemon juice overtop and garnish with fresh parsley.
Nutrition
Serving: 1/6th of recipe | Calories: 308kcal | Carbohydrates: 30.1g | Protein: 31g | Fat: 7.2g | Saturated Fat: 1.1g | Sodium: 754.8mg | Fiber: 6.1g | Sugar: 0.3g