Easy lemon pepper shrimp

Juicy lemon pepper shrimp is an easy, healthy and delicious recipe perfect for when you need lunch or dinner on the table quickly.

How to cook lemon pepper shrimp

If the shrimp/prawns you are using haven’t been shelled, remove the head and shell and make sure the shrimp has been deveined. If not, cut along the back of the shrimp and carefully remove the black vein (this is the shrimp’s digestive tract and isn’t edible). When using frozen shrimp, make sure they are fully thawed then pat them dry with paper towel and season with salt and pepper.

Melt the butter in a large frying pan over high heat then add the shrimp in batches to avoid over-crowding the pan. Cook until the shrimp are pale pink and opaque then remove and set aside. Add minced garlic to the pan and allow to fry for a few seconds before adding lemon juice. Add the shrimp back in, stir to coat in the sauce then scatter over the parsley and serve.

How long does it take to cook shrimp?

Between 3 and 5 minutes depending on their size. Shrimp cook very quickly and you’ll know they are cooked when they curl up slightly, turn pale pink and opaque.

What sides to serve with lemon pepper shrimp?

1. Creamy polenta (similar to grits) 
2. Crispy salt and pepper smashed potatoes
3. Easy vegetable fried rice

Easy shrimp recipes:

1. Creamy lemon garlic shrimp pasta
2. Easy spicy shrimp tacos
3. Easy garlic butter shrimp and rice