• Shrimp with Garlic and Artichokes

    Shrimp with Garlic and Artichokes | stupideasypaleo.comI absolutely love shrimp. There. Confession. 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. I usually look for wild-caught shrimp when it’s on sale and try to avoid farmed when I can, but that’s just personal preference. This would be pretty tasty served with roasted spaghetti squash!


    Shrimp with Garlic and Artichokes
    Prep time:
    Cook time:
    Total time:
    Serves: 1 lb
    • 1 pound (500 g) shrimp, any size, shelled and deveined
    • 2 cloves garlic, minced
    • 1/2 cup [url href=”http://amzn.to/17f5prS” target=”_blank”]canned artichoke hearts[/url], chopped
    • 1-2 Tbsp [url href=”http://amzn.to/16xVaLx” target=”_blank”]capers[/url]
    • Black pepper to taste
    • [url href=”http://amzn.to/16xApPV” target=”_blank”]Coconut oil[/url] or fat of choice
    1. Shell and devein the shrimp. Set aside.
    2. Mince the garlic and chop up the artichoke hearts.
    3. Heat a large skillet over medium-high heat and add a spoonful of coconut oil or your fat of choice. Saute the shrimp until it begins to turn opaque.
    4. Add the garlic, artichokes and capers and continue cooking until the shrimp is cooked through.
    5. Season with pepper to taste.
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”https://www.amazon.com/Lodge-L14SK3-Pre-Seasoned-Cast-Iron-Skillet/dp/B00063RWUM/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1470286281&sr=1-5&keywords=Large+skillet” target=”_blank”]Large skillet[/url][br][url href=”https://www.amazon.com/KitchenAid-Nylon-Short-Turner-Black/dp/B005D6FX3K/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1470286305&sr=1-1&keywords=Spatula” target=”_blank”]Spatula[/url]


    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

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