Easy garlic shrimp recipe with peas and artichokes! A quick and bright one-skillet meal. Be sure to see our suggestions for what to serve along.
Ya gotta love shrimp! It's one of those ingredients that take very little effort to work with. Tasty, and super versatile! I always keep some frozen raw shrimp, already peeled and deveined, on hand for quick use.
Armed with a large skillet and a bag of shrimp, I can make a mean shrimp dinner in minutes. My garlic-parmesan shrimp, for example, takes 10 minutes, tops! And if you loved my earlier shrimp pasta or garlicky shrimp scampi, you'll want to give this lemon garlic shrimp with peas and baby artichokes!
About this Lemon Garlic Shrimp Recipe
Adding peas and canned artichokes here easily turns my few shrimps into a bright one-skillet meal. And as the name already implies, the main flavors here are lemon and garlic. But a quartet of my favorite spices makes a great coating for the shrimp and adds depth to this simple recipe. Here I used, coriander, cumin, sweet paprika and Aleppo pepper.
And to answer your question, no Aleppo does not turn this shrimp recipe spicy. If you're not familiar, Aleppo pepper, also known as Halaby pepper, is a special spice of fruity, tangy chili flakes. It's meant to add warmth here without overwhelming the dish. (Learn more about Aleppo-style pepper here.)
What to serve with this lemon garlic shrimp recipe?
Because this is quite a lemony dish, I like to serve it on top of a simple small pasta like orzo, or my go-to Lebanese rice. And no need to complicate things, a bowl of salad to start the meal is really all you need. I went with fattoush salad this time, but you can choose from the many Mediterranean salad options here.
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PrintLemon Garlic Shrimp Recipe with Peas and Artichokes
- Total Time: 30 minutes
- Yield: Serves 4
Description
Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.
Ingredients
For spice mixture
- 1 ½ tsp (between 2.5 and 3 g) ground coriander
- 1 ½ tsp (between 2.5 and 3 g) ground cumin
- 1 tsp (about 2 g) Aleppo-style pepper
- 1 tsp (about 2 g) sweet Spanish paprika
For shrimp
- 1 lb (about 454 g) large shrimp or prawns, peeled, deviened, tail-on (if frozen, thaw properly before use)
- Salt and pepper
- Private Reserve Greek extra virgin olive oil
- 1 small onion, halved then sliced
- 6 to 8 garlic cloves, chopped
- 1 cup (236 ml) dry white wine
- 2 tbsp (30 ml) fresh lemon juice
- 2 tsp quality honey
- ½ cup (125 ml) chicken broth
- 1 ½ cup (225 g) frozen peas, thawed
- 1 15-oz can (about 425 g) baby artichokes, drained
- Grated Parmesan cheese, to taste
- Fresh chopped parsley, for garnish
Instructions
- In a small bowl, mix spices.
- Place shrimp in a bowl. Season with salt and pepper and about 2 ½ tsps of the spice mixture (keep rest of spice mixture for later.) Set shrimp aside for now.
- In a large cast iron skillet like this one, heat 2 tablespoon Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add onions. Cook 5 minutes, stirring occasionally. Add garlic. Cook 1 to 2 minutes more, stirring regularly, until fragrant and golden (do not brown garlic.)
- Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
- Add peas and artichokes. Season with salt and pepper and the remainder of the spice mixture. Cook for 10 minutes or so until peas are cooked through.
- Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
- Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
- Serve hot with a side of simple orzo or this Lebanese rice.
Notes
- Cook's notes: This recipe is fairly lemony and is best served with a starch like a simple orzo or small pasta or this Lebanese rice. Prepare sides in advance as it cooks quickly. See suggestions above in the post for more ideas on what to serve along.
- Recommended for this recipe: from our all-natural and organic spice collections, coriander; cumin; Aleppo pepper; and sweet paprika. SAVE! Create your own 6-pack of spices!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Cuisine: Mediterranean
I have tried many of your dishes and they have been very good. However, this dish turned everything black and I had to throw it all out which was very wasteful. I followed the reciepe as written. The sauce was like black ink. The shrimp was black
and the even the peas turned dark. Obviously, I will be more careful in the future
before trusting a reciepe.
Absolutely delicious. Topped rice with this meal
Thanks, Susan!
Just made this tonight and the family loved it. The dish is easy to make and full of flavor. I made this over pasta, but with the sauce, I would say rice is a better option.
Made this tonight! I didn’t have Aleppo flakes or Spanish paprika so I used red pepper flakes and regular paprika. It’s definitely got a subtle kick! I agree with the peas comment. I’ll probably add closer to the end so they’re brighter. Added tons of Parmesan and half a bunch of chopped curly parley. I really like it and will 1000% make again. YUUMMMM!
Thanks, Leah!
We made this tonight- followed the recipe exactly and enjoyed it very much. Next time I won’t cook the peas that long as I prefer them to be bright green. Served with orzo. I’d have liked to add my photo
We substituted frozen chopped spinach for the peas, added some small, quartered mushrooms to the onion cooking step, skipped the honey, and used jarred petite marinated artichokes instead of canned.
Along with some extra large frozen Argentine shrimp that stayed moist and tender in cooking, this dish was excellent and we'll definitely make it again. The spices, garlic and lemon really bring it life as a very tasty and satisfying dish.
Thanks for sharing your variation, Paulos! So glad you enjoyed the recipe!
Any reason I can't use cannned peas with this? I already have some on hand..
Hi, Kay! Canned peas would work!
This looks terrific! (As do all your recipes?). What is best way to reheat leftovers and can this be frozen?
Hi Gail. I don't typically freeze my leftover shrimp. You can warm it through in the skillet adding a little bit of liquid.
Welp, I'm out of artichoke hearts and white wine so it's Brussels sprouts and some small batch apple cider vinegar with extra stock. No idea what it will taste like but I feel this will be a forgiving recipe. It's so good. This is the second time I've made it.
I made the lemon garlic shrimp recipe with peas and artichokes and it tasted delicious.
The shrimp turned pink as you indicated they would. However, they then turned a very dark color which I gather is from the spice mixture.
Although I found the dish very tasty, the dark color of the shrimp was very unappealing.
First, are the shrimp supposed to turn dark? If not, what did I do wrong?
If they are supposed to turn dark, do you have another seasoning that would not turn the shrimp dark as the dish tasted very good? Would the recipe taste good without the spice mixture which seems to darken the shrimp? Or, as I previously asked do you have other seasoning suggestions that would have the dish still be delicious and leave the shrimp pink, not dark?
Thank you.
Hi Susan, thanks for sharing. I'm not sure regarding the color because mine did not turn that dark. But if you think the red spices might have caused the color change for you, you can try other spices to your liking...maybe oregano.