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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You may also enjoy our collection of Mediterranean diet recipes. For all recipes, visit us 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
This was so easy and delish! Bright flavors with the smokiness just like you said. Great weeknight meal. I'll make again!
Awesome! Thanks for giving it a try!
Made this for dinner last night. As I was preparing it, my husband said "too bad it has peas in it." I told him "you can pick them out." While eating his entire plate (including peas!), he said "this is a keeper!" multiple times!
I've been making your recipes for 2 weeks now & this one seems to be his favorite. He loves spicy foods! I was wondering if there would be another meat that you would recommend using with this recipe? Chicken?
Thank you for sharing your ideas with us.
Thank you so much, Amber. this is wonderful to hear. I am glad the recipes have been helpful to you. You can absolutely use boneless chicken pieces in this recipe, you would want to cook them in the skillet first. Enjoy
Made this for Valentines Day dinner. Served it over whole wheat orzo. Plus a wonderful glass of red wine. Delicious!! Loved the spice mix. My husband thought it too spicy. Next time I will use less Aleppo pepper but add more to mine!!
Yay, Peg! Thanks so much for giving this one a try. I'm so glad you both enjoyed it!
Loved this dish! I had a hard time finding the Aleppo Pepper and Sweet Spanish Paprika but ordered it on Amazon and had them both in a couple of days. Will definitely make this one again. I served it with Brown Rice and Quinoa plus Organic Sprouted Grain Artisan bread.
Thank you, Lynda! So glad you enjoyed it. For future reference, most of the spices I use, including Aleppo and Paprika are available here through our online store. We source and sell only premium all-natural and organic spices: https://www.themediterraneandish.com/store/
This recipe is excellent. My husband and I really liked the variety of flavors.
So glad you enjoyed it!
So fast and easy for a quick weeknight dinner.
Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.
Thank you 🙂
Hi Suzy!
I’m thinking about making this for dinner tonight but don’t have Aleppo pepper. Is there anything you would suggest as a substitute?
Best Regards,
Melissa
Melissa, I am so sorry I'm just now getting to your question. There is no good substitute quite like Aleppo but a mild chili will work...a different flavor profile, but should still be delicious.
Perfectly light meal for a quick weeknight!
Lemon and garlic make everything better! This is such a great shrimp dinner
It does!
I love lemon and garlic shrimp, but I haven't had it with peas and artichokes before. It sounds lovely and fresh.
Enjoy, Danielle!
This looks delicious! I love the different herbs used.
Thanks, Katie! XOXO
I'm pretty sure I could eat that whole pan! Looks amazing!
Lol! I'm with ya!
Now this is my kind of dinner recipe. Love shrimp and excited to try this!
Enjoy, Matt!
My entire family loves shrimp, but I had never thought to combine them with artichokes and peas. What a delicious combination!
I hope you give it a try!
This is a really great shrimp recipe, and I appreciate that you've paired it with baby artichokes! I'm sure orzo really would tame some of the lemon flavors — I'll have to try it this week!
Thanks, Rae! Hope you enjoy it!