Shrimp Skillet

This one dish Shrimp Skillet is so delicious. The recipe is rich, filling and truly delicious. It is perfect for weeknights too because it takes advantage of the use of low-prep/ low-stress frozen vegetables.


  • 2 packages frozen artichokes
  • 1 tablespoons plus 3 teaspoons extra virgin olive oil, like this one, divided
  • Unrefined sea salt and freshly ground black pepper, to taste
  • 5 cloves garlic, minced
  • 1 ½ pounds wild shrimp, shelled and deveined
  • 2 tablespoons white wine
  • 2 tablespoons fresh lemon juice
  • ½ cup water
  • ½ cup pine nuts
  • 2 ½ cups finely chopped parsley, divided
  • 1 cup chopped onion
  • 2 cups frozen organic corn, thawed



  1. Preheat the oven to 400 degrees.
  2.  Line a cookie sheet with parchment paper and arrange the frozen artichokes on top. Drizzle 1 teaspoon of oil on top of the frozen artichokes, season with salt and pepper to taste, and gently toss the artichokes.
  3. Roast for 30 minutes. Then, remove the artichokes from the oven and set aside to cool.


  1. While the artichokes are roasting, rinse the shrimp with cool running water and pat very, very dry with paper towels. Season both sides of the shrimp with salt.
  2. Pour 1 tablespoon of the oil into a large, heavy skillet, tilt the pan to coat the bottom and heat over medium-high heat.
  3. When the oil is hot, add the shrimp and cook, without flipping the shrimp, for exactly 1 minute. Without touching the shrimp, add 2 tablespoons of the minced garlic and cook for another 60 seconds.
  4. Carefully flip each shrimp over and cook for 2 minutes. Remove the skillet from the heat and transfer the shrimp to a bowl.
  5. In a high speed blender, add the wine, lemon juice, water, the remainder of the minced garlic, pine nuts and ½ cup of the chopped parsley. Process until smooth and creamy. Season with salt to taste. Set parsley “cream” sauce aside.
  6. Return the “dirty” skillet used to cook the shrimp to the stovetop and add in the remaining 2 teaspoons of olive oil; heat the skillet over medium-high heat.
  7. Add the onions and cook 6 to 7 minutes, or until soft. Season with salt.
  8. Add the shrimp and parsley “cream” sauce to the skillet and cook for 1 minute. Gently fold in the thawed corn and roasted artichokes and then heat, without stirring, for 1 minute.
  9. Remove skillet from the heat and gently stir in the remaining 2 cups of finely chopped parsley. Serve at once.

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