Roasted Shrimp with Artichoke
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 35 minutes from start to table. Shrimp and artichokes are a classic pairing that feels fancy enough for guests but simple enough for a busy Tuesday night. I love that shrimp is packed with protein and selenium, which supports heart health, while the artichokes add wonderful texture and nutrients without weighing you down. The lemon juice and fresh thyme brighten everything up beautifully, and honestly, you probably have most of these ingredients on hand already. It's become my go to when I want something that tastes restaurant quality but won't keep me in the kitchen for hours.
Ella x
Ingredients
- ¾ kglarge shrimp(peeled and deveined)
- 397 gartichoke hearts(frozen or canned, drained and halved)
- 4 tablespoonsextra virgin olive oil
- 6garlic cloves(minced)
- 3 tablespoonsfresh lemon juice
- 355 mlcherry tomatoes(halved)
- 2 teaspoonsfresh thyme(dried thyme works too)
- ½ teaspoonred pepper flakes
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 3 tablespoonsfresh parsley(chopped, for garnish)
- 1 teaspoonlemon zest
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Hot oven ensures the shrimp cooks quickly while developing a light caramelized exterior.
- 2
Pat the shrimp dry with paper towels and spread them across the prepared baking sheet. Distribute the halved artichoke hearts evenly among the shrimp.
Tip: Dry shrimp will brown better and won't release excess moisture during roasting.
- 3
In a small bowl, whisk together olive oil, minced garlic, lemon juice, thyme, red pepper flakes, salt, and pepper.
Tip: Whisking the dressing helps emulsify the oil and distribute flavors evenly.
- 4
Drizzle the olive oil mixture over the shrimp and artichokes, tossing gently to coat everything evenly. Scatter the cherry tomato halves over the top.
Tip: Gentle tossing prevents breaking the delicate shrimp; they're more fragile than you might think.
- 5
Roast in the preheated oven for 15-18 minutes, stirring once halfway through, until the shrimp are pink and opaque and the artichokes are golden at the edges.
Tip: Don't overcook the shrimp or they'll become rubbery; they only need a few minutes to turn from translucent to pink.
- 6
Remove from the oven and transfer to a serving platter. Sprinkle with fresh chopped parsley and lemon zest while still warm.
Tip: Adding fresh herbs at the end brightens the dish and adds a pop of color.
- 7
Taste and adjust seasoning if needed with additional salt and pepper. Serve immediately with crusty bread or over rice if desired.
Tip: The pan juices are delicious for dipping, so don't waste them!
Recipe Variations
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