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Lemon and Garlic Shrimp with Chickpeas

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  • Author: Katherine Ingui, adapted from Kelly at
  • Total Time: 45 minutes
  • Yield: 3 1x


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!


  • 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


  1. Preheat oven to 450 degrees F.
  2. Rinse and drain your chickpeas and toss with olive oil, pepper, and salt.
  3. Arrange chickpeas, tomatoes, and carrots in a layer on the bottom of your baking dish and bake for about 20 minutes, until golden.
  4. Toss your shrimp, olive oil, juice of one lemon, rosemary, garlic, lemon zest, creole seasonings and salt in a large bowl.
  5. Allow shrimp mixture to marinate for 10 to 15 minutes.
  6. Once your chickpeas have finished baking, spread your shrimp mixture over the roasted chickpeas and place a few lemon slices over top.
  7. Return your dish to the oven and bake for 5 to 8 minutes longer. Shrimp should be pink in color.
  8. Once done cooking, squeeze additional lemon juice over top and adorn with lemons and leftover rosemary.
  • Prep Time: 15 mins
  • Cook Time: 30 mins
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