Citrus Shrimp and Artichokes

Recipe By: Calphalon Team  -  Originally Published: 7/29/2011


Slightly acidic and slightly sweet with a little bit of heat, this marinade will bring out the flavors of the shrimp and artichokes.  Save a third of it for a dipping sauce when serving.

  • Servings: Serves 2-4
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer


For the marinade:

1/2 c. fresh lime juice

1/4 c. orange marmalade

3 cloves fresh garlic, minced

2 Tbsp. fresh orange zest

1/4 c. cilantro, chopped

1/4 c. garlic infused olive oil

2 Tbsp. soy sauce

1/2 tsp. dried red chili flakes

zest of 1 lime

For the shrimp:

1 1/2 lbs. large (10 - 12 ct.) shrimp, peeled and deveined with tails left intact

1 can (15-oz.) artichoke hearts, well drained and cut in half

2 tsp. olive oil

sprigs of cilantro for garnish

6 small bamboo skewers soaked in lemon water​


Combine the marinade ingredients in a medium bowl.

Place the shrimp and artichokes into a half-gallon storage bag.  Add all but 1/3 c. of marinade to the shrimp.  The reserved marinade can be used as a dipping sauce when serving.  The shrimp should marinate for at least 1 hour and no more than 2 hours.

After marinating, thread the shrimp and artichokes onto the skewers, 3 shrimp and 3 artichoke halves per skewer.

In an electric convection oven, position the oven rack in the middle slot with the rack oriented upwards. Preheat for 5 minutes on Broil. 

Spread olive oil on a 9x13-in. nonstick baking sheet.  Place the skewered shrimp on sheet and broil in the convection oven for 2 - 3 minutes on each side. 

Serve with dipping sauce.