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.
Ingredients Needed
- Shrimp. I used frozen shrimp. I prefer peeling the shrimp myself as I find the texture is much better but if peeled shrimp is all you can find, they’ll work just fine.
- Butter. Salted/unsalted butter will both work. Olive oil can be substituted.
- Salt and black pepper.
- Lemon pepper seasoning.
- Fresh garlic cloves. Garlic powder can be used too.
- Fresh lemon juice.
- Fresh parsley, for garnish.
How to cook lemon pepper shrimp
- Clean the shrimp: If your shrimp hasn’t been peeled, remove the heads and peel the shrimp then cut along the back to remove the vein. Pat the shrimp dry with paper towels and season generously with salt, lemon pepper and black pepper.
- Cook: Melt the butter in a large skillet or 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, toss to coat in the sauce then scatter over the parsley and serve.
Can I make this ahead?
Any leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat in a hot pan over medium-high heat before serving.
Serving suggestions
Lemon shrimp are absolutely delicious served as is in their buttery sauce with pasta, over garlic butter rice or with crusty bread to soak up the sauce. Add a big side salad to complete the meal.
FAQ
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.
The acid in lemon can “cook” shrimp. If raw shrimp is left in lemon or lime juice, the acid in the juice can de-nature the proteins in the shrimp. This will give the shrimp the appearance of being cooked but the shrimp is still technically raw.
The biggest trick to keep shrimp juicy once cooked is to not overcook them in the first place. Peeled shrimp in particular, cooks very fast and will need maybe 30-60 seconds per side in a hot pan.
Easy shrimp recipes:
Ingredients
- 1 lb (500g) shrimp deveined and shells removed
- 1 tsp salt
- 1½ tsp lemon pepper
- 1 tsp cracked black pepper
- 2 tbsp butter
- 2-3 garlic cloves minced
- 2-3 tbsp lemon juice
- 3 tbsp chopped parsley
Instructions
- If the shrimp/prawns you are using haven't been shelled, remove the head and shell and make sure the shrimp has been deveined. You can easily devein shrimp by cutting 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.
- Add the shrimp the pan in batches (to avoid over-crowding) and cook until the shrimp are cooked. Remove from the pan and set aside.
- Add the garlic to the pan and allow to fry for a few seconds before adding back the shrimp. Add the lemon juice and parsley and cook for another minute.
- Adjust seasoning and serve.
So tasty! I put the shrimp in tacos and it was delicious!!!
Great idea!
Delicious! I added cream and served it with spaghetti. Perfect dinner.
That sounds delicious!
So easy and delicious. Loved it!
Thanks Jamie!