Sautéed Shrimp with Artichokes and Cilantro

Oxmoor House
This quick-and-easy dish is simple enough to prepare on a weeknight but special enough for guests. Serve over hot pasta.
3 servings (serving size: 1 cup)


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1 tablespoon olive oil
Cooking spray
1 pound peeled and deveined large shrimp
1 (14-ounce) can quartered artichoke hearts, drained
2 tablespoons finely chopped fresh cilantro
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1/8 teaspoon salt


Prep: 5 Minutes
Cook: 7 Minutes

Heat oil in a large nonstick skillet coated with cooking spray over medium heat. Add shrimp and artichokes; cook 5 minutes or until shrimp are done, stirring occasionally. Add chopped cilantro and remaining ingredients.

Created date

March 2010

Nutritional Information

Calories 247
Fat 7.3 g
Satfat 1.2 g
Protein 33.7 g
Carbohydrate 10.6 g
Cholesterol 230 mg
Iron 3.7 mg
Sodium 811 mg
Caloriesfromfat 27 %
Fiber 3.0 g
Calcium 81 mg