Mediterranean Shrimp with Artichoke Hearts

3.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 238.4
  • Total Fat: 9.8 g
  • Cholesterol: 127.8 mg
  • Sodium: 581.2 mg
  • Total Carbs: 24.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 22.7 g

View full nutritional breakdown of Mediterranean Shrimp with Artichoke Hearts calories by ingredient

Number of Servings: 5


    4 tsp olive oil, divided
    1 pound shrimp, peeled and deveined
    1/8 tsp black pepper (or to taste)
    1 medium onion, chopped
    1 medium red bell pepper, deribbed and cut into strips
    4 cloves garlic, pressed
    1 tsp oregano
    1/4 tsp crushed red pepper flakes
    1/4 cup balsamic vinegar
    12 oz jar Vigo Marinated artichoke hearts, drained
    10 oz low sodium chicken broth
    3/4 cup water
    1/3 cup crumbled feta cheese (2.6 oz)


Peel headless shrimp, remove tail & devein. (you can buy some of this already done to save prep time) Heat half of the olive oil in a skillet over medium-high heat; cook shrimp for about 3 minutes, peppering to taste. Remove from skillet and keep warm. Add remaining oil to the skillet; cook onion, bell pepper and garlic til bell pepper is wilted and onion is translucent. Add oregano and crushed red pepper flakes and give it a stir. Remove from skillet also. Add vinegar to the skillet and cook for about 2 minutes, whisking up all of the browned bits from teh bottom of the pan, or until the vinegar has nearly evaporated. Add artichoke hearts, broth and water to skillet, then shrimp/onion mixture; bring to a boil, reduce heat and simmer, uncovered, for 6 to 8 minutes, or until shrimp is thoroughly cooked and sauce has thickened. Serve with sauce and sprinkle with crumbled Feta cheese. (this is good served over brown rice. Brown rice not included in calorie count)

Number of Servings: 5

Recipe submitted by SparkPeople user LADYDUNN.

Member Ratings For This Recipe

  • no profile photo

    1 of 1 people found this review helpful
    I thought this was tasty, though a bit heavy for a mediteranean dish. Make sure the skillet isn't too hot when you add the vinegar or it will burn your eyes! I made with whole wheat pasta and it was tasty. I will make again, but perhaps omit the chicken broth, or cut back on it. - 8/5/09

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    Didn't have feta cheese on hand - used Parmesan instead. Yummy - loved by the whole family! - 11/7/08

  • no profile photo

    Very Good
    Very tasty! I'm not a big fan of feta cheese but I actually liked it in this recipe! - 1/22/09