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Photo: Jennifer Davick; Styling: Mindi Shapiro Levine Photo by: Photo: Jennifer Davick; Styling: Mindi Shapiro Levine

Marinated Lemon Shrimp and Artichokes

Southern Living SEPTEMBER 2008

  • Yield: Makes 4 servings
  • Cook time:5 Minutes
  • Prep time:25 Minutes
  • Chill:4 Hours


  • 1 pound unpeeled, large raw shrimp (31/40 count)
  • 1 (14-oz.) can whole artichoke hearts, drained
  • 3/4 cup white vinegar
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 1/4 cup honey
  • 1 teaspoon hot sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 small red onion, cut in half and sliced
  • 1 lemon, sliced
  • Garnish: chopped fresh basil


1. Bring 2 qt. water to a boil in a Dutch oven; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp, leaving tails on; devein, if desired. Cut artichoke hearts in half.

2. Whisk together vinegar and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, artichoke hearts, onion, and lemon, turning to coat. Seal and chill 4 hours, turning occasionally. Drain mixture, discarding marinade. Place in serving bowls. Garnish, if desired.

Marinated Lemon Shrimp With Olives: Prepare recipe as directed, substituting 1 (5 3/4-oz.) jar pimiento-stuffed Spanish olives, drained, for 1 (14-oz.) can artichoke hearts. Omit garnish.


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Marinated Lemon Shrimp and Artichokes recipe