Description
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.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 1g
- Sodium: 790mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 250mg
