Garlic Lemon Shrimp with Chickpeas

Flavorful Lemon Garlic Shrimp with Chickpeas easily made in under 30 minutes all on one pan with just a few simple ingredients! Reliable as an appetizer, on top of a salad or even as a main dish!

Is there honestly a better flavor combination than lemon and garlic? This straightforward sheet pan meal comes together so quickly with just a few simple ingredients! Best part is this entire meal is packed with 31g of protein per serving! The whole family loves this lemon garlic shrimp with chickpeas because the flavors are super fresh which is reliable for this time of year.

If you like your chickpeas nice and crackly, just roast them for an extra 10 minutes before adding your shrimp to the pan!

What goes in

• 2 (15 ounces) cans chickpeas, drained, rinsed and patted dry
• 1 tablespoon olive oil, divided
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons lemon juice, about 1 lemon
• 1 teaspoon lemon zest
• 3 cloves garlic, minced
• 1 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon red pepper flakes, optional
• 1/3 cup parsley, chopped

How it comes together

1. Preheat oven to 400 degrees F.
2. Rinse and drain the chickpeas, making sure to pat them dry with a paper towel. Toss the chickpeas with one tablespoon each of olive oil and lemon juice and season with garlic powder, salt and pepper.
3. Arrange chickpeas in an even layer on a large sheet pan and bake at 400 degrees F for 20 minutes. For crispier chickpeas, bake for 25 to 30 minutes.
4. Meanwhile, toss the shrimp with one tablespoon of olive oil, juice of one lemon (about 2 tablespoons), garlic, lemon zest, red pepper flakes, salt and pepper in a wide bowl making sure the shrimp are evenly coated. Allow the shrimp mixture to marinate for 10 to 15 minutes while the chickpeas are cooking.
5. Once the chickpeas have finished roasting, spread the marinated shrimp over the roasted chickpeas and place a few lemon slices over top (this is optional, but gives more lemon flavor). Return the sheet pan back into the oven and roast an additional 8 to 10 minutes. Shrimp should be pink in color and opaque.
6. Once the shrimp and chickpeas are done cooking, squeeze a little extra lemon juice overtop and garnish with fresh parsley.