Roasted Shrimp with Artichoke
Prep
15 mins
Cook
20 mins
Servings
4
Difficulty
Easy
Succulent shrimp and tender artichoke hearts tossed with garlic, lemon, and fresh herbs, then roasted until golden and caramelized. A light yet satisfying dish perfect for weeknight dinners or elegant entertaining.
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!
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