Serves 3
45 min
Lemon and Garlic Shrimp with Chickpeas
Recipe GLPR77dd56eddb3448
A vibrant, one-pan Mediterranean dish featuring succulent shrimp tossed with fresh lemon, garlic, and aromatic rosemary, baked alongside protein-rich chickpeas and roasted vegetables. This light, flavorful meal comes together in under 45 minutes and delivers restaurant-quality results with minimal effort.
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Ingredients
2 15 oz cans Canned chickpeas, drained and rinsed
1½ cups Cherry tomatoes, halved
1 cup Carrots, thinly sliced or cut into bite-sized pieces
1½ lbs Large shrimp, peeled and deveined
2 tbsp Extra virgin olive oil
3 tbsp Fresh lemon juice
4 cloves Garlic cloves, minced
1 tsp Lemon zest, finely grated
¼ cup Fresh rosemary, chopped
½ tsp Creole seasoning
Sea salt and freshly ground black pepper to taste
1 whole Fresh lemon, sliced into wedges for serving
Directions
Preheat your oven to 450°F (232°C).
Rinse and drain the canned chickpeas thoroughly. In a large baking dish, toss the chickpeas with 1 tablespoon of olive oil and season with salt and pepper to taste.
Arrange the seasoned chickpeas, halved cherry tomatoes, and sliced carrots in a single even layer in the baking dish.
Place the baking dish in the preheated oven and roast for 15 minutes to soften the vegetables and warm the chickpeas.
While the vegetables roast, combine the shrimp in a mixing bowl with the remaining 1 tablespoon of olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, creole seasoning, salt, and pepper. Toss gently until all shrimp are evenly coated with the marinade.
After 15 minutes, carefully remove the hot baking dish from the oven and distribute the seasoned shrimp evenly over the top of the chickpea and vegetable mixture.
Return the baking dish to the oven and bake for 10–15 minutes, until the shrimp are pink and opaque throughout (they should reach an internal temperature of 145°F).
Remove from the oven and serve immediately, garnishing with fresh lemon wedges and additional fresh rosemary if desired.
