Let me first say: this recipe is must-have for hot, summer days. Second, it’s strong aroma will spread throughout the house and you may have to share with everyone who comes to the kitchen with salivating mouths. Third, it’s easy, simple, and impressive: exactly the recipe you want with you at the beach, when the sun and fresh salty air calls your name from sun up to sun down.
In this very hot month of May, I have found myself craving 1. the beach, 2. a suntan, 3. food from the sea, like fish, lobster, crab, shrimp, mussels, and oysters. I pretty much want it all. The light, fresh flavors combined with fresh garden herbs and citrusy fruits creates such a wonderful base for seafood of all shapes and sizes. That, and I love adding garlic to any and all things. It’s what living in Italy did to me- cook more simple dishes that highlight few star ingredients.
I saw this recipe while searching around Pinterest (which may or may not be the best distractor on the internet) and changed a few things, adding local cherry tomatoes and rosemary, as well as a little creole seasonings to spice it up a bit. This may become one of my staple summer meals- it was delicious. The chickpeas added a great degree of health benefits, as they are a great source of fiber and protein. With a side spinach salad with goat cheese and blueberries, this shrimp dish made the perfect summer lunch. 
Lemon and Garlic Shrimp with Chickpeas
- Total Time: 45 minutes
- Yield: 3 servings 1x
Description
This lemon and garlic shrimp with chickpeas is a vibrant and flavorful dish, perfect for a summer lunch or dinner. The combination of fresh shrimp, chickpeas, and a hint of creole seasoning creates a delightful meal.
Ingredients
- 2 (15oz) cans of chickpeas, drained
- A handful of cherry tomatoes
- A handful of carrots, sliced
- 1.5 lbs of shrimp, peeled and deveined
- 2 Tbsp olive oil
- 1 lemon, juiced and zested
- 3 cloves garlic, minced
- 1 tsp fresh rosemary, chopped
- 1 tsp creole seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 450 degrees F (232 degrees C).
- Rinse and drain the chickpeas, then toss them with 1 tablespoon of olive oil, salt, and pepper.
- Arrange the chickpeas, cherry tomatoes, and sliced carrots in a single layer on the bottom of a baking dish.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, in a bowl, combine the shrimp with the remaining olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, creole seasoning, salt, and pepper. Mix well to coat the shrimp evenly.
- After 15 minutes, remove the baking dish from the oven and add the seasoned shrimp on top of the chickpeas and vegetables.
- Return the dish to the oven and bake for an additional 10-15 minutes, or until the shrimp are pink and opaque.
- Serve hot, garnished with additional lemon wedges if desired.
Notes
Serve with a side spinach salad with goat cheese and blueberries for a complete meal. Feel free to substitute fresh rosemary with parsley if preferred. The dish can be spiced up with additional creole seasoning. Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 600
- Fat: 10
- Carbohydrates: 40
- Fiber: 8
- Protein: 30
- Cholesterol: 215
