Sheet Pan Shrimp with Chickpeas
PREP: 10 MINUTES | COOK: 30 MINUTES | MAKES 4 SERVINGS
1 – 1 1/2 pounds medium shrimp (21-25 count) peeled, deveined and tails removed
2 cans chickpeas, drained
3 tablespoons olive oil, divided
3 cloves garlic, minced
1/2 pound asparagus spears
1 cup cherry tomatoes
Zest of a lemon
1 lemon, thinly sliced
Preheat the oven to 425 degrees. Spread the chickpeas onto a large rimmed baking sheet. Toss with 2 tablespoons of olive oil, and season with salt and pepper. Bake for 15 minutes.
Meanwhile in a medium bowl mix together the shrimp, garlic, lemon zest, 1 tablespoon olive oil and season with salt and pepper.
Remove the chickpeas from the oven and layer the asparagus, tomatoes, lemon slices and shrimp on top of the chickpeas. Bake for 12 additional minutes.