Description
This light and easy seafood dish is full of flavor from garlic, lemon, and rosemary, making it a delicious choice for a summery lunch or dinner. The chickpeas were great- I added carrots, tomatoes, and substituted fresh rosemary for parsley (simply because I had them on hand). Throw in some creole seasonings to spice it up a bit!
Ingredients
Scale
- 2 (15oz) cans of chickpeas, drained
- A handful of cherry tomatoes and carrots (or whatever veggies you may have laying around- options are limitless)
- 1.5 lbs of shrimp, peeled and deveined
- 2 Tbsp olive oil
- 3 Tbsp lemon juice (1 lemon)
- 4 cloves garlic, minced
- 1 tsp. grated lemon zest
- 1/2 tsp. creole seasoning
- 1.2 cup rosemary
- salt, pepper to season
- 1 lemon, sliced
Instructions
- Preheat oven to 450 degrees F.
- Rinse and drain your chickpeas and toss with olive oil, pepper, and salt.
- Arrange chickpeas, tomatoes, and carrots in a layer on the bottom of your baking dish and bake for about 20 minutes, until golden.
- Toss your shrimp, olive oil, juice of one lemon, rosemary, garlic, lemon zest, creole seasonings and salt in a large bowl.
- Allow shrimp mixture to marinate for 10 to 15 minutes.
- Once your chickpeas have finished baking, spread your shrimp mixture over the roasted chickpeas and place a few lemon slices over top.
- Return your dish to the oven and bake for 5 to 8 minutes longer. Shrimp should be pink in color.
- Once done cooking, squeeze additional lemon juice over top and adorn with lemons and leftover rosemary.
- Prep Time: 15 mins
- Cook Time: 30 mins