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
Units
Scale
- 2 (15oz) cans of chickpeas, drained
- A handful of cherry tomatoes
- A handful of carrots, sliced
- 1 1/2 lbs (680 g) of shrimp, peeled and deveined
- 2 tbsp (30 ml) 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 tbsp 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