Sheet Pan Harissa-Spiced Shrimp with Roasted Chickpeas and Vegetables

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A vibrant, one-pan meal featuring harissa-spiced shrimp and crispy roasted chickpeas alongside tender seasonal vegetables. This Mediterranean-inspired seafood recipe, ready in about 45 minutes, pairs large shrimp, peeled and deveined, harissa paste, canned chickpeas, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons harissa paste
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium zucchini, sliced into 1/2-inch half moons
• 1 small red onion, cut into wedges
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 can (15 oz) drained chickpeas with 1 tablespoon olive oil, 1 teaspoon ground cumin, and 1/2 teaspoon salt. Spread chickpeas on a rimmed sheet pan and roast for 20 minutes until crispy.
2. Step 2: In the same bowl, combine 1 lb peeled and deveined large shrimp with 2 tablespoons harissa paste, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon black pepper. Toss until shrimp are evenly coated.
3. Step 3: Add 1 medium red bell pepper cut into 1-inch pieces, 1 medium zucchini sliced into 1/2-inch half moons, and 1 small red onion cut into wedges to the shrimp mixture. Toss gently to combine.
4. Step 4: After chickpeas have roasted 20 minutes, remove the sheet pan from oven and push chickpeas to one side. Spread shrimp and vegetable mixture on the empty side of the pan.
5. Step 5: Return sheet pan to oven and roast everything for an additional 8-10 minutes, until shrimp turn pink and vegetables are tender.
6. Step 6: Remove from oven, sprinkle with 2 tablespoons chopped fresh parsley, and serve immediately.