Sheet Pan Harissa-Spiced Shrimp with Chickpeas

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant sheet pan meal featuring harissa-spiced shrimp roasted alongside chickpeas and bell peppers for a quick, flavorful dinner. This Mediterranean-inspired seafood recipe, ready in about 22 minutes, pairs large shrimp, canned chickpeas, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 12 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F and line a large sheet pan with parchment paper.
  2. Step 2: In a large bowl, toss 1 lb peeled and deveined shrimp, 1 can (15 oz) drained chickpeas, and 1 sliced red bell pepper with 3 tbsp olive oil, 2 tbsp harissa paste, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
  3. Step 3: Spread the shrimp, chickpeas, and bell pepper mixture in a single layer on the prepared sheet pan.
  4. Step 4: Roast in the preheated oven for 10-12 minutes until shrimp are opaque and vegetables are tender, stirring halfway through cooking for even roasting.
  5. Step 5: Remove from oven, sprinkle with 2 tbsp chopped fresh cilantro, and serve immediately with fresh lemon wedges for squeezing over the top.

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