A wonderful, simple and elegant dinner -- and if you don't have shrimp, substitute chicken or a fish fillet. See notes for LCHF and dairy-free versions. Naturally gluten-free.
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Carbs (g): 10
1/3poundshrimp (— heads and shells off, deveined)
1canartichokes, drained (not marinated is better, but if marinated is all you can get, they’ll work)
1clovegarlic (chopped OR powder or salt)
1/2tablespoonlime juice (can substitute lemon juice)
Sauté the artichoke hearts in the butter over medium-high heat until they just start to get browned. Sprinkle with the pepper and garlic. Toss in the shrimp and lemon juice, give a quick stir and cover for a minute or so. Stir again and re-cover.
Continue stirring and covering until the shrimp are done (about 5 minutes, depending on the size of the shrimp).
I’ve also made this with chicken — cut a chicken breast into 1″ cubes, and sauté them for a few minutes before adding the artichokes, garlic, pepper and lime. When all are golden, serve.This also works well with a fish filet — here, I sauté the artichokes until they’re just golden, then push them to one side of the skillet (or take them out if the skillet is small) and quickly sauté the fish with the garlic, pepper and lime. Put the fish on the plate then put the artichokes over/around it.LCHF: While a serving comes in under 12g of carbs, I usually make sure to not serve myself a full half of the artichoke hearts.Dairy-free: Use olive oil instead of butter.
Shrimp & Artichokes
Amount Per Serving
Calories 233Calories from Fat 108
% Daily Value*
Saturated Fat 7g35%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Vitamin A 350IU7%
Vitamin C 4.2mg5%
* Percent Daily Values are based on a 2000 calorie diet.