Juicy, zesty, and ready in just 10 minutes, this lemon pepper shrimp recipe is the perfect weeknight dinner. The shrimp are sautéed in a buttery lemon-pepper sauce that highlights their natural sweetness while adding a bright, tangy kick. Served over rice with your favorite vegetables, it’s a simple yet flavorful dish that feels restaurant-worthy but is easy enough for a busy evening.
Why You’ll Love This Recipe
Ready in just 10 minutes – perfect for busy weeknights.
Uses simple, pantry-friendly ingredients.
Bursting with fresh lemon and pepper flavor.
Light, nutritious, and high in protein.
Easy to customize with your favorite sides.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 large lemon, zested (about 2 tablespoons)
1 ½ teaspoons freshly cracked black pepper
1 ½ teaspoons kosher salt
1 tablespoon olive oil
2 pounds raw large shrimp, peeled and deveined (tail-on or tail-off)
3 cloves garlic, minced
2 tablespoons butter
Rice, for serving
Steamed or sautéed vegetables, for serving (such as green beans, broccoli, or bok choy)
Directions
Prepare your sides: Cook rice and your choice of vegetables so they’re ready to serve once the shrimp is done.
Make the seasoning: In a small bowl, mix together lemon zest, freshly cracked pepper, and kosher salt. Set aside.
Cook the shrimp: Heat olive oil in a large nonstick skillet over medium-high heat. Add shrimp and minced garlic to the skillet. Cook for 2–4 minutes, stirring occasionally, until shrimp start to turn pink.
Add flavor: Add butter to the skillet and sprinkle the lemon-pepper seasoning over the shrimp. Toss well to coat. Cook for another 30–60 seconds until fragrant and the shrimp are opaque.
Serve: Spoon shrimp and sauce over rice and serve with your prepared vegetables. Garnish with fresh parsley or red pepper flakes if desired.
Servings and Timing
Servings: 4
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Variations
Spicy Kick: Add a pinch of chili flakes or cayenne pepper.
Garlic Lover’s Version: Double the garlic for extra depth of flavor.
Citrus Twist: Add a splash of lime juice or orange zest for a unique flavor.
Creamy Option: Stir in a tablespoon of heavy cream or coconut cream for a smooth, rich sauce.
Herb Infusion: Add fresh dill, parsley, or cilantro for an herbal finish.
Storage/Reheating
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently in a skillet over medium heat for 2–3 minutes, just until heated through. Avoid overcooking or the shrimp may become rubbery.
Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
How do I know when shrimp are fully cooked?
Shrimp are done when they turn pink and opaque. Overcooking will make them tough, so watch closely—this usually takes just a few minutes.
Can I use pre-cooked shrimp for this recipe?
Yes, but reduce the cooking time. Sauté the garlic briefly, then add pre-cooked shrimp just to heat through in the lemon butter sauce.
Can I use bottled lemon juice instead of fresh lemon zest?
Fresh lemon zest gives the best flavor and brightness, but in a pinch, you can substitute 1 tablespoon of bottled lemon juice.
Is this recipe spicy?
No, it’s not spicy. However, you can add a pinch of chili flakes or black pepper for more heat.
Can I use frozen shrimp?
Yes! Thaw the shrimp completely, pat dry, and then cook as directed.
What’s the best side dish for lemon pepper shrimp?
It pairs wonderfully with rice, pasta, quinoa, or sautéed vegetables like green beans or broccoli.
Can I make this dairy-free?
Absolutely. Simply replace the butter with olive oil or a plant-based butter substitute.
Can I bake the shrimp instead of sautéing?
Yes. Toss shrimp with the seasoning and a bit of oil, then bake at 400°F (200°C) for 6–8 minutes. Add melted butter after baking.
Can I make this ahead of time?
It’s best served fresh, but you can prepare the lemon pepper seasoning and peel the shrimp in advance to save time.
How can I prevent shrimp from becoming rubbery?
Don’t overcook them—shrimp cook very quickly. Remove them from heat as soon as they turn pink and opaque.
Conclusion
This lemon pepper shrimp recipe is the definition of quick and flavorful cooking. In just 10 minutes, you’ll have a vibrant, buttery, citrus-infused dish that pairs beautifully with rice and veggies. Whether you’re cooking for family or just need a fast, satisfying meal, this recipe delivers big flavor with minimal effort.
This lemon pepper shrimp recipe is a quick, flavorful dish made with juicy shrimp sautéed in a buttery, zesty lemon pepper sauce. It’s ready in just 10 minutes, making it perfect for busy weeknights.
Ingredients
1 large lemon, zested (about 2 tablespoons)
1 ½ teaspoons freshly cracked black pepper
1 ½ teaspoons kosher salt
1 tablespoon olive oil
2 pounds raw large shrimp, peeled and deveined
3 cloves garlic, minced
2 tablespoons butter
Rice, for serving
Steamed or sautéed vegetables, for serving (green beans, broccoli, bok choy, etc.)
Instructions
Cook rice and steam or sauté your vegetables to have them ready to serve with the shrimp.
In a small bowl, combine lemon zest, black pepper, and kosher salt. Set aside.
Heat olive oil in a large skillet over medium-high heat. Add shrimp and garlic. Cook for 2–4 minutes, stirring occasionally, until the shrimp start to turn pink.
Add butter and sprinkle the lemon-pepper seasoning over the shrimp. Toss to coat evenly and cook for another 30–60 seconds until shrimp are opaque and cooked through.
Spoon the shrimp and lemon pepper sauce over cooked rice and serve with vegetables. Garnish with fresh herbs or red pepper flakes if desired.
Notes
Use fresh lemon zest for best flavor — bottled juice can work in a pinch.
Don’t overcook the shrimp; they turn rubbery quickly.
To save time, prep the lemon zest and garlic ahead of cooking.
This dish is versatile — serve with pasta, quinoa, or roasted veggies.
Make it dairy-free by using olive oil or vegan butter instead of regular butter.
