Flavorful Lemon Garlic Shrimp with Chickpeas easily made in under 30 minutes all on one pan with just a few simple ingredients! Perfect 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 easy 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! My whole family loves this lemon garlic shrimp with chickpeas because the flavors are super fresh which is perfect for this time of year.
Why You’ll Love this Recipe
- Healthy and delicious protein-packed meal that comes together in just 30 minutes!
- Everything is roasted all in one pan for easy clean-up.
- Chickpeas are a nutrient-packed superfood, with lots of protein and fiber that help keep you full for longer.
- Fresh lemon juice and flavorful garlic make this dish SO delicious!
- Tastes great served as a side dish, as a main meal or even topped on a salad.
Ingredients You’ll Need
- shrimp – you’ll want to use medium to large-sized raw shrimp and it’s always much easier to buy shrimp that has already been deveined and peeled, but feel free to purchase what you like best! You can also use frozen shrimp, just make sure to thaw overnight in the refrigerator or run them under cold water if you don’t have
the time for an overnight thaw. - chickpeas – I used 2 (15 oz) cans of chickpeas (aka garbanzo beans) which are packed with protein and fiber, just make sure to drain and rinse the chickpeas.
- olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion). You could also use melted butter in place of the oil if you prefer.
- lemons – you’ll the juice of about 1 1/2 lemons and feel free to add a little zest too so that the lemon flavor really comes through! Feel free to squeeze a little extra lemon juice on everything at the end too.
- garlic – I LOVE using fresh garlic in my recipes, but you can use jarred minced garlic if that’s what you have on hand.
- seasonings – a combination of paprika, garlic powder, red pepper flakes, salt and pepper.
How to Make Lemon Garlic Shrimp with Chickpeas
- Roast the chickpeas. 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. Arrange chickpeas in an even layer on a large sheet pan (or baking dish) and bake at 400 degrees F for 20 minutes. For crispier chickpeas, bake for 25 to 30 minutes.
- Marinate shrimp. 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 large bowl making sure the shrimp are evenly coated. Allow the shrimp mixture to marinate for 10 to 15 minutes while the chickpeas are cooking.
- Add shrimp to pan. 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.
- Serve and enjoy! Once the shrimp and chickpeas are done cooking, squeeze a little extra lemon juice overtop and garnish with fresh parsley.
If you like your chickpeas nice and crispy, simply roast them for an extra 10 minutes before adding your shrimp to the pan!
Can I Use Frozen Cooked Shrimp?
I get asked this a lot with my shrimp recipes and yes you definitely can! I like to keep a bag of frozen shrimp in my freezer to make quick meals like this during the week. Just make sure thaw out the shrimp completely overnight or run them under cold water if you don’t have the time to thaw.
How to Serve
- Serve as a main dish with some brown rice, cauliflower rice or these sautéed vegetables.
- Makes a delicious side dish served alongside cooked salmon, chicken or even steak for a little surf and turf style dinner.
- As an appetizer served in mini cups for individual servings or on a platter.
Prepping and Storage
Leftovers will last up to 3 or 4 days in the fridge (use your best judgment of course). You can also freeze this meal for up to 2 months. When wanting to reheat, I suggest thawing the frozen shrimp first and re-heating everything in a skillet rather than a microwave for best results!
More Shrimp Dishes
- Sheet Pan Lemon Garlic Shrimp and Asparagus
- Honey Garlic Shrimp Stir Fry
- Skillet Chili Garlic and Lime Shrimp
- Margarita Shrimp Skewers
- Caribbean Jerk Shrimp with Cauliflower Rice
Hope you all enjoy this Lemon Garlic Shrimp with Chickpeas recipe! If you love this as much as we do, please leave me 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Lemon Garlic Shrimp with Chickpeas
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Ingredients
For the Chickpeas:
- 2 (15 oz) cans chickpeas drained, rinsed and patted dry
- 1 Tbsp olive oil divided
- 1 Tbsp lemon juice
- 1 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Shrimp:
- 1 1/2 pounds large shrimp peeled and deveined
- 1 Tbsp olive oil
- 2 Tbsp lemon juice about 1 lemon
- 1 tsp lemon zest
- 3 cloves garlic minced
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp red pepper flakes optional
- 1/3 cup parsley chopped
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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 large bowl making sure the shrimp are evenly coated. Allow the shrimp mixture to marinate for 10 to 15 minutes while the chickpeas are cooking.
- 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.
- Once the shrimp and chickpeas are done cooking, squeeze a little extra lemon juice overtop and garnish with fresh parsley.
Nutrition
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