Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2784.59 Kcal (11659 kJ) | ||
| Calories from fat | 1803.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 200.37g | 308% | |
|---|---|---|---|
| Cholesterol | 263.03mg | 88% | |
| Sodium | 6507.5mg | 271% | |
| Potassium | 841.84mg | 18% | |
| Total Carbs | 220.2g | 73% | |
| Sugars | 78.04g | 312% | |
| Dietary Fiber | 9.38g | 38% | |
| Protein | 38.57g | 77% | |
| Vitamin C | 90.4mg | 151% | |
| Iron | 5.2mg | 29% | |
| Calcium | 206.2mg | 21% | |
| Amount Per 100 g | |||
| Calories | 249.55 Kcal (1045 kJ) | ||
| Calories from fat | 161.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.96g | 308% | |
|---|---|---|---|
| Cholesterol | 23.57mg | 88% | |
| Sodium | 583.18mg | 271% | |
| Potassium | 75.44mg | 18% | |
| Total Carbs | 19.73g | 73% | |
| Sugars | 6.99g | 312% | |
| Dietary Fiber | 0.84g | 38% | |
| Protein | 3.46g | 77% | |
| Vitamin C | 8.1mg | 151% | |
| Iron | 0.5mg | 29% | |
| Calcium | 18.5mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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