Hey there! I’m super excited to share my favorite lemon pepper shrimp recipe with y’all today. Trust me, this dish is a total game-changer – it’s quick, simple, and tastes like something you’d get at a fancy restaurant. The best part? You only need about 15 minutes to whip it up!
Why You’ll Love This Recipe
- Perfect for busy weeknights when you want something delicious but don’t have much time
- Uses simple ingredients you probably already have in your kitchen
- Restaurant-quality taste without the hefty price tag
- Super versatile – serve it with pasta, rice, or just some crusty bread
- Healthy and protein-rich option that’s still full of flavor
Ingredients You’ll Need
For the Shrimp:
- 1 pound large shrimp (peeled and deveined)
- 5 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic (minced)
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper seasoning
- 1/4 teaspoon paprika
- 1/4 cup white wine (optional but recommended)
- 1 fresh lemon (for zest and juice)
- 2 tablespoons fresh parsley (chopped)
- Black pepper to taste
For the Garlic Bread (optional but totally worth it!)
- 1 baguette
- 5 tablespoons softened butter
- 1 teaspoon garlic salt
Step-by-Step Instructions
Preparing the Shrimp
-
Season the Shrimp
- Pat your shrimp dry with paper towels
- In a bowl, toss shrimp with garlic salt, lemon pepper, and paprika
- Make sure each piece is well-coated
-
Cook the Shrimp
- Heat olive oil in a large skillet over medium heat
- Add seasoned shrimp to the pan
- Cook until they turn pink and form a C-shape (about 2-3 minutes per side)
- Remove shrimp from pan and set aside
-
Make the Sauce
- In the same pan, add butter and let it melt
- Add minced garlic and cook until fragrant
- Pour in white wine (if using)
- Add lemon zest and juice
- Let it simmer for 2-3 minutes until slightly reduced
-
Finish the Dish
- Return shrimp to the pan
- Toss to coat with the sauce
- Sprinkle with fresh parsley
- Season with additional black pepper if needed
For the Garlic Bread
- Preheat oven to 400°F
- Mix softened butter with garlic salt
- Spread mixture on sliced baguette
- Bake for 8-10 minutes until golden brown
Pro Tips for Perfect Lemon Pepper Shrimp
- Don’t overcook the shrimp! They’re done when they form a ‘C’ shape. If they curl into an ‘O’, they’re overcooked
- Fresh lemon makes a huge difference – don’t skip it!
- If you’re not using wine, you can substitute with chicken broth
- Buy shrimp that’s already peeled and deveined to save time
- Fresh garlic is way better than garlic powder for this recipe
Serving Suggestions
We love serving this dish with
- Fluffy white rice
- Angel hair pasta
- Crusty garlic bread
- Steamed vegetables
- Fresh salad
Storage Tips
If you somehow end up with leftovers (which rarely happens in my house!), here’s how to store them:
- Keep in an airtight container in the fridge for up to 2 days
- Reheat gently in a pan with a splash of water to prevent drying out
- Not recommended for freezing as the texture can become rubbery
Final Thoughts
Y’all, this lemon pepper shrimp recipe is seriously one of my go-to dishes when I want something quick but impressive. It’s perfect for everything from casual weeknight dinners to fancy date nights at home. The combination of zesty lemon, spicy pepper, and buttery garlic sauce is just chef’s kiss perfect!
FAQ
Q: Can I use frozen shrimp?
A: Yes! Just thaw them completely and pat dry before cooking.
Q: What can I substitute for white wine?
A: Chicken broth or seafood stock works great!
Q: Is this recipe spicy?
A: Nope! The pepper adds flavor but not heat. Add red pepper flakes if you want some kick!
Q: Can I make this ahead of time?
A: This dish is best served fresh, but you can prep the ingredients ahead of time.
Now it’s your turn to try this amazing recipe! Trust me, once you make this at home, you’ll never need to order lemon pepper shrimp at a restaurant again. Happy cooking! ✨
Would you like me to explain or break down any part of this article further?
Cleaning and Preparing Shrimp
You can use any size of shrimp that you want for this recipe. I prefer something in the large to jumbo range.
There are a few things you want to keep in mind any time you are cooking with shrimp.
Shells – I prefer to buy shrimp that have already had their shells removed, as I do not cook shrimp with them on. And it is one less thing for me to do.
Deveining – What does this mean? Well, if a shrimp is de-veined, it has been cut down the outer edge of the shrimp and the black “vein” has been removed.
The “vein” is really the digestive track of the shrimp. So if you are eating shrimp that still have the “vein,” you are essentially eating shrimp poop.
Tails – Leaving the tails on looks very pretty, and I find them commonly sold with tails on. But you do have to remove the tails before eating. So it is easier to have the tails removed prior to cooking, unless you don’t mind pulling them off as you eat.
Pre-Cooked vs Raw – I almost never buy pre-cooked shrimp because I like to cook them in sauces and recipes directly. Pre-cooked is handy for things like shrimp cocktail.
Balancing the Lemon and Pepper
This seafood recipe is lemon-forward with the taste of black pepper at the back end.
If you want it to have some heat, add more black pepper, cayenne pepper, or hot sauce as desired.
While there is a strong lemon flavor, it is not as sour as you would think because the other flavors tame the sour.
