Paleo Garlic Shrimp with Artichokes is a super quick weeknight dinner.
I absolutely love shrimp. What I don’t love is cleaning all the icky shells off and taking the vein out, but it’s a small price to pay for these delicious little morsels. When shopping, I aim for wild-caught shrimp when it’s on sale and try to avoid farmed when I can.
Pre-shelled and deveined shrimp is definitely more convenient. But after reading a big exposé piece a few years ago about the terrible working conditions in Thai shrimp processing factories, I swore off buying those and peel my own at home.
Anyhow, do what fits your budget and lifestyle.
How to Make this Paleo Garlic Shrimp with Artichokes
This Paleo Garlic Shrimp with Artichokes comes together in a flash. Simply sauté the shrimp in a hot pan, then add the garlic, artichokes, and capers. That’s it!
To make this a complete meal, I recommend serving over roasted spaghetti squash or wilted greens. Or serve alongside my Market Salad for extra added veggies. Finish with a spoonful of ghee, a squeeze of lemon juice, and a hit of fresh parsley.
Paleo Garlic Shrimp with Artichokes
Paleo Garlic Shrimp with Artichokes is a simple paleo weeknight dinner that comes together in just minutes. It's packed with protein and flavorful, plus it's gluten-free and whole30 friendly. Learn how to make it now!
- 1 tbsp avocado oil
- 1 pound shrimp any size, shelled and deveined
- 2 cloves garlic minced
- 1/2 cup artichoke hearts canned, chopped
- 1-2 tbsp capers
- Black pepper to taste
- Heat a large skillet over medium-high heat and add the avocado oil. Cook and stir the shrimp until it begins to turn opaque.
- Add the garlic, artichokes and capers and continue cooking until the shrimp is cooked through and pink.
- Season with pepper to taste.
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