Search Shopping Cart
0
Menu

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.

Citrus Shrimp and Artichokes

artichoke_half
  • Prep Time: More than 60 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Appetizer
  • Serving Size: Serves 2-4
Ingredient Description:
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

  1. Combine the marinade ingredients in a medium bowl.
  2. 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.
  3. After marinating, thread the shrimp and artichokes onto the skewers, 3 shrimp and 3 artichoke halves per skewer.
  4. In an electric convection oven, position the oven rack in the middle slot with the rack oriented upwards. Preheat for 5 minutes on Broil.
  5. 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.
  6. Serve with dipping sauce.

c:set var="list1Value" value="home,calphalon,the calphalon kitchen,northam,usa,en_us"/>