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.

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. Recipe from TheMediterraneanDish.com #shrimp #glutenfree #mediterraneandiet

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!

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. Recipe from TheMediterraneanDish.com #shrimp #glutenfree #mediterraneandiet

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.)

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. Recipe from TheMediterraneanDish.com #shrimp #glutenfree #mediterraneandiet

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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Lemon Garlic Shrimp Recipe with Peas and Artichokes


Easy lemon garlic shrimp with peas and artichokes. Perfect on top of orzo pasta or rice.



For spice mixture

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


  1. In a small bowl, mix spices.
  2. 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.
  3. 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.)
  4. Add white wine. Cook to reduce by half, then add lemon juice, honey and broth. Raise heat and bring the liquid to a boil.
  5. 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.
  6. Add shrimp and cook until just pink (this will be very quick, so watch for shrimp to turn color, toss as needed.)
  7. Remove from heat. Sprinkle grated Parmesan cheese to your liking and garnish with fresh parsley.
  8. Serve hot with a side of simple orzo or this Lebanese rice.


  • 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

Keywords: Lemon garlic shrimp, lemon garlic shrimp recipe, easy shrimp recipe

More Recipes to Try:

Seafood Paella

One-Pan Greek Chicken and Potatoes

Garlic-Tomato Shrimp 

How to Roast Garlic 

Egyptian Vegan Stew with Peas and Carrots 

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. Recipe from TheMediterraneanDish.com #shrimp #glutenfree #mediterraneandiet

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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  1. This looks terrific! (As do all your recipes?). What is best way to reheat leftovers and can this be frozen?

    1. Hi Gail. I don't typically freeze my leftover shrimp. You can warm it through in the skillet adding a little bit of liquid.

  2. 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.

  3. 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.

    1. 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.

  4. This was so easy and delish! Bright flavors with the smokiness just like you said. Great weeknight meal. I'll make again!

  5. 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.

    1. 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

  6. 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!!

  7. 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.

  8. Mmmmmm…..yum. This looks totally amazing. I’m just starring at the screen looking at how delicious they look.

  9. 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,

    1. 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.

  10. I love lemon and garlic shrimp, but I haven't had it with peas and artichokes before. It sounds lovely and fresh.

  11. My entire family loves shrimp, but I had never thought to combine them with artichokes and peas. What a delicious combination!

  12. 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!