Coconut Lime Shrimp & Chickpea Sheet‑Pan Skillet

Looking for a quick, protein‑rich dinner that feels like a gourmet treat? This Coconut Lime Shrimp & Chickpea Sheet‑Pan Skillet delivers bold flavors and fluffy shrimp in less than 35 minutes. Serve it straight from the pan for a no‑fuss, table‑ready feast!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb large shrimp, peeled & deveined
• 1 cup cooked chickpeas (or 1 can, rinsed)
• 2 tbsp coconut oil
• 1 medium red bell pepper, diced
• 1 small red onion, finely chopped
• 1 jalapeño, seeded & minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• zest & juice of 1 lime
• 1 tbsp fresh cilantro, chopped
• 1 tbsp soy sauce (or tamari)
• 1/2 cup light coconut milk (optional)
• salt & pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
2. In a large bowl, combine shrimp, chickpeas, diced bell pepper, onion, jalapeño, cumin, smoked paprika, chili powder, salt, pepper, and soy sauce. Toss until everything is evenly coated.
3. Drizzle the coconut oil over the mixture, stirring to distribute the oil throughout.
4. Spread the shrimp–chickpea mixture in a single layer on the sheet pan, making sure nothing is crowded.
5. Bake for 12 minutes, then remove from the oven and stir the pan to flip the shrimp and chickpeas.
6. Return to the oven and bake for an additional 6–8 minutes, until shrimp turn pink and are cooked through.
7. While the pan rests for 2 minutes, squeeze lime juice over the shrimp, add lime zest, and sprinkle chopped cilantro.
8. If using coconut milk, drizzle it in now and stir gently to coat the skillet lightly, adding a rich, silky finish.
9. Serve immediately, optionally with a side of cauliflower rice or a fresh green salad.

Chef's Note

For an extra kick, toast a pinch of cumin in the coconut oil before combining it with the shrimp. This brings out deeper flavor notes.

Make-Ahead Tips

Cool the skillet completely, then transfer to an airtight container and store in the refrigerator for up to 2 days. Reheat in a skillet over medium heat for 2–3 minutes before serving.

Substitutions

Use scallops instead of shrimp for a richer seafood option.,Replace chickpeas with lentils or firm tofu for a plant‑based variation.,Swap soy sauce for low‑sodium tamari or coconut aminos.