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. You may also like Simple Mediterranean roasted artichoke recipe Garden artichoke flatbread pizza Greek shrimp with tomatoes and feta You may also enjoy our collection of Mediterranean diet recipes. For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE. SHOP OUR ONLINE STORE FOR QUALITY OLIVE OILS, ALL-NATURAL SPICES AND MORE.
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1 1/2 tsp (between 2.5 and 3 g) ground coriander 1 1/2 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 1/2 cup (125 ml) chicken broth 1 1/2 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
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