Photo: Garlic Shrimp and Chickpeas Recipe
Ingredients
- 2 15-ounce cans chickpeas, drained and rinsed
- 6 tablespoons extra-virgin olive oil
- Kosher salt
- 1 1/4 pounds medium shrimp, peeled and deveined, tails intact
- 3 cloves garlic, minced
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon red pepper flakes
- 1/2 cup roughly chopped fresh parsley
- Lemon wedges, for serving
Directions
Position a rack in the upper third of the oven and preheat to 450 degrees F. Toss the chickpeas with 1 tablespoon olive oil and 1/2 teaspoon salt in a large baking dish, then spread out in a single layer. Bake until golden, about 20 minutes.
Meanwhile, toss the shrimp with 4 tablespoons olive oil, the garlic, lemon zest, red pepper flakes and 1 teaspoon salt in a medium bowl. Marinate 10 minutes.
Remove the baking dish from the oven and scatter the shrimp over the chickpeas. Return to the oven and bake until the shrimp are pink, 5 to 8 minutes. Drizzle with the remaining 1 tablespoon olive oil and sprinkle with the parsley. Serve with lemon wedges.
Per serving: Calories 559; Fat 25 g (Saturated 3 g); Cholesterol 215 mg; Sodium 984 mg; Carbohydrate 40 g; Fiber 9 g; Protein 41 g
Photograph by Antonis Achilleos
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By Hazelnut & Lizzie
Emmitsburg, MD
on December 05, 2012
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LOVED this! It makes a fantastic quick and healthy meal, and the flavors are spot on. One note- the "suggested" lemon wedges are a MUST; the juice really brightens and unifies the shrimp and chickpeas.
By kstrange
Chicago, IL
on February 13, 2012
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This recipe is soo good for a quick and delicious lunch! I made it once by following the recipe but I liked it better with a few changes I made. To save on some unneeded calories and fat I cut the oil. For the chickpeas I just sprayed the pan with cooking spray and only cooked them 10 minutes so they still remain soft but get browned. I also added a very minimal amount of oil to the shrimp..and no oil at all after they are done cooking. I found adding a steak seasoning like montreal steak to the shrimp in place of salt gives it a lot more flavor also. great recipe!
By sandinista
Seattle, WA
on July 09, 2011
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You know how a few simple, high quality ingredients can combine to create a delicious dish? That doesn't happen with this one. The lemon zest is overpowering. The chickpeas are mealy. When you pour in olive oil to moisten the chickpeas and keep them from scattering across the plate, the shrimp gets a bit greasy. It's an OK dish, but the textures and flavors just don't come together that well.
I would give 3 stars except shrimp and white beans are a classic combination that I've tried a couple times now, and am realizing I don't care for. I love chickpeas, I love white beans, I love shrimp - just not together. If you like this combo, you may well enjoy this dish.
Read all 9 reviews