Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Nutrition Information
| Calories | 230 |
| Fat | 6 g |
| Saturated fat | 1 g |
| Cholesterol | 145 mg |
| Sodium | 796 mg |
| Carbs | 22 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Protein | 22 g |
Health Benefit
Make this dinner faster by getting the asparagus in the oven first thing. Then get to work on prepping the remaining ingredients.
Ingredients
½ lb.
3 tsp
1 tsp finely chopped
1 tsp finely chopped
¼ tsp
1 lb (tails off)
1 pint
Directions
- Heat the oven to 425°F.
- On a baking sheet, toss the asparagus with 1 tsp olive oil and roast 5 minutes.
- Meanwhile, in a large bowl, whisk together the remaining 2 tsp olive oil, lemon juice, garlic, oregano, thyme, and pepper. Gently toss with the shrimp, chickpeas, and tomatoes. Add to the baking sheet, spread out, and roast until shrimp are opaque and curled, about 10 minutes.
Tip: Round out the meal by serving with cooked fregola, Israeli couscous, or cauliflower rice. If you have any leftovers, this dish makes for a terrific taco filling.