One-Sheet Pan Shrimp with Fennel, Dill & Chickpeas

I love sheet pan dinners because they make a meal so efficient. The ingredients are cooked on the same pan and the clean-up is so incredibly easy! This Shrimp with Fennel & Chickpeas is one of those sheet pan meals that sounds like it would be complicated because to the multiple ingredients, but it’s actually simple because it’s made on one single pan.  

This recipe begins with preparing the ingredients in their bowls. Make sure everything is tossed evenly with the marinade so the flavors are evenly distributed. This is critical to the flavor of the dish. Then, start with roasting the first batch of ingredients. It’s key that you watch this carefully because you’re not going to cook them all the way through yet. Instead, pay attention to the timing in the instructions and add the shrimp as directed. 

The shrimp don’t take too long to cook and you don’t want them overdone or they’ll get too chewy and hard. So, watch the pan closely and remove everything once the timing is complete and the shrimp are pink and cooked through. Then, there you go! Dinner is ready! 

If you want, you can serve this with rice or a grain. Or, you can just do as I do and serve it right in a bowl with a beautiful salad on the side.  

This Shrimp with Fennel & Chickpeas is the perfect easy, weeknight meal the whole family will love. I make it a lot in the summer when we don’t want anything too heavy. It keeps it simple on the nights I can’t quite make it to the grill. There are more one-sheet pan recipes on my website. Simply click on the search button to find more. If you have any questions, please leave a comment and let me know! 

One-Sheet Pan Shrimp with Fennel, Dill & Chickpeas  

I love a sheet pan meal! This recipe streamlines everything and makes the most fantastic, healthy dinner. 

Ingredients 

• 1 lb large shrimp (peeled & deveined) 

• 1 can (15 oz) chickpeas (drained & rinsed) 

• 1 fennel bulb (thinly sliced) 

• 1 small red onion (thinly sliced) 

• 3 tbsp olive oil 

• 2 cloves garlic (minced) 

• 1 tsp ground cumin 

• ½ tsp smoked paprika 

• ½ tsp salt 

• ½ tsp black pepper 

• 1 lemon (zested and juiced) 

• ¼ cup fresh dill (chopped) 

• Crumbled feta (optional, for garnish) 

Instructions 

1. Preheat the oven to 425°F 

2. In a large bowl, toss the chickpeas, fennel, and red onion with olive oil, garlic, cumin, smoked paprika, salt, and pepper on a sheet pan.  

3. Spread the mixture evenly and roast for 15 minutes. 

4. Toss shrimp with lemon juice, lemon zest, and a bit more olive oil. Add to the sheet pan, mix everything, and roast for another 8-10 minutes until shrimp turn pink. 

5. Sprinkle with fresh dill, crumbled feta (if using), and an extra squeeze of lemon juice. Serve warm! 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.