Shrimp and Artichoke Kabobs

Servings 4 Serves


  • 1 1/2 pounds large shrimp about 28, peeled and deveined
  • 1 large jar marinated artichokes drained and marinade reserved (double-check ingredients to make sure they’re paleo-approved...most are), or use 2 small jars
  • 4 medium vine-ripened tomatoes quartered
  • 1 teaspoon sea salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon garlic powder
  • bamboo skewers or metal
  • Lemon wedges for garnish


  • Preheat outdoor grill to MEDIUM-HIGH.
  • Alternately thread shrimp, artichoke hearts and tomatoes onto skewers until all ingredients are used up.
  • Brush kabobs with reserved artichoke marinade then season evenly with salt, pepper and garlic powder. Grill kabobs for 3 to 6 minutes per side or until shrimp are pink and opaque.
  • Serve with lemon wedges on the side.


SERVING SUGGESTION: A big salad tossed with Leanne’s Basic Vinaigrette.
Tried this recipe?Let us know how it was!