One-Pan Shrimp, Chickpeas + Veggies: 48g Protein and 15g Fiber – Light & Satisfying
Nutritional Snapshot
Protein: 48g | Fiber: 15g | Calories: ~460
Significant: Vitamin C (peppers, lemon), Iron (chickpeas, shrimp), Folate (chickpeas)
A Personal Note
This is one of my favorite one-pan meals when I want something light yet truly satisfying. The shrimp cook quickly and stay juicy, the chickpeas add fiber and texture, and the veggies make the dish vibrant and fresh. A drizzle of lemon at the end lifts everything. It’s minimal effort, maximum elegance — and a go-to for busy evenings.
Ingredients (serves one generous portion)
- 6 oz raw shrimp (peeled + deveined)
- 3/4 cup canned chickpeas (rinsed + drained)
- 1/2 red bell pepper, chopped
- 1 small zucchini, chopped
- 1 tbsp olive oil
- Juice of 1/2 lemon
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- Sea salt + black pepper to taste
- Fresh parsley for garnish (optional)
Method
- Preheat oven to 400°F (200°C).
- ️Arrange shrimp, chickpeas, bell peppers, and zucchini on a sheet pan.
- Drizzle with olive oil and lemon juice.
- Sprinkle with smoked paprika, oregano, garlic powder, salt, and pepper.
- Roast for 10-12 minutes, until the shrimp are pink and cooked through, and the veggies are tender.
- Finish with extra lemon and fresh parsley if desired.
Notes & Elegant Swaps
- Swap zucchini for asparagus, broccoli, or green beans, depending on the season.
- Add a spoonful of tzatziki or raita for an extra burst of freshness.
- Serve over quinoa or brown rice for a heartier plate.
Mini Shopping List (buy these on Amazon if you don’t have them)
- Olive oil: Buy on Amazon
- Sheet pan: Buy on Amazon
- Chickpeas: Buy on Amazon
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