Cherry Tomato Chickpea and Shrimp Sheet Pan Dinner
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 1 lb cherry tomatoes, halved
  • 2 TBS olive oil, divided
  • 1 cup chickpeas, from a can, drained
  • ½ tsp cumin
  • ¼ tsp each: smoked paprika, garlic powder and salt
  • 4 oz block feta, sliced
  • 8 large shrimp, peeled
  • 1 TBS capers
  • 1 TBS red wine vinegar
Instructions
  1. Preheat oven to 425 F.
  2. Toss cherry tomatoes with 1 TBS olive oil on a sheet pan. Roast in the oven for 15-17 minutes, or until just starting to caramalize.
  3. Meanwhile, combine chickpeas with cumin, smoked paprika, garlic powder and salt.
  4. When the tomatoes come out of the oven, set the oven to broil. Gently toss the chickpeas with the cherry tomatoes and nestle the feta slices into the mixture so they are mostly exposed to the broiler. Broil for about 3 minutes.
  5. Remove from the oven and nestle shrimp into the mixture. Drizzle the last 1 TBS olive oil over top. Return to the oven and broil for 2 minutes. Let cool 5 minutes before serving.
  6. Serve the tomato mixture topped with capers and red wine vinegar.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/cherry-tomato-chickpea-and-shrimp-sheet-pan-dinner/