Lemon Pepper Shrimp
This easy lemon pepper shrimp recipe is made from simple ingredients and tastes amazing! Perfect over pasta, salads and more. Meal prep these delicious shrimp and enjoy them through the week. Loaded with protein and flavor you’re going to love this easy recipe.
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Ingredients Needed for Lemon Pepper Shrimp
Shrimp – You’ll need one pound of thawed jumbo shrimp for this recipe. Be sure to peel and devein the shrimp. Option to remove the tail or leave it on. I left it on for presentation purposes, but you can easily remove it too.
Fats – You’ll need olive oil and butter for this recipe.
Garlic – This recipe calls for 1.5 teaspoons freshly minced garlic.
Seasoning – You’ll need 1.5 teaspoons of lemon pepper seasoning for this recipe. I used Lawry’s brand, which tastes amazing.
Lemon – You’ll need juice from half a ripe lemon for this recipe.
Garnish – garnish this recipe with fresh basil chiffonade or freshly chopped Italian parsley. I like the basil, but you can use whatever you enjoy most.
How to Make Lemon Pepper Shrimp
Peel and devein your thawed jumbo shrimp. Pat them dry with a paper towel and add them to a mixing bowl. Add the minced garlic and lemon pepper seasoning. Toss until well combined.
Heat olive oil in a large skillet over medium high heat. Add the shrimp making sure they are all lying flat in the pan. Sear for 2-3 minutes per side or until they are cooked through.
Add a knob of butter and juice from half a ripe lemon. Toss until the shrimp are well coated in the lemon butter. Finish with fresh basil chiffonade and a few turns of cracked black pepper. Serve hot.
Storage
Store extra shrimp in an airtight container in the refrigerator for three to four days. Reheat in the microwave until warmed through.
Lemon Pepper Shrimp
Ingredients
- 1 pound jumbo shrimp, thawed, peel and devein
- 1.5 teaspoon garlic, minced
- 1.5 teaspoon lemon pepper seasoning
- 1.5 tablespoons olive oil
- 1 tablespoon lemon juice, fresh squeezed
- 1 tablespoon butter
- 2 teaspoon basil, chiffonade
- few turns cracked black pepper, as garnish
Equipment
- 1 large, non-stick skillet
Instructions
How to Make Lemon Pepper Shrimp
- Peel and devein your thawed jumbo shrimp. Pat them dry with a paper towel and add them to a mixing bowl. Add the minced garlic and lemon pepper seasoning. Toss until well combined.
- Heat olive oil in a large skillet over medium high heat. Add the shrimp making sure they are all lying flat in the pan. Sear for 2-3 minutes per side or until they are cooked through.
- Add a knob of butter and juice from half a ripe lemon. Toss until the shrimp are well coated in the lemon butter. Finish with fresh basil chiffonade and a few turns of cracked black pepper. Serve hot.
One Comment on “Lemon Pepper Shrimp”
First to leave a review! But I don’t know how. These are so easy and so so good! Make them, like right now. Stop looking for another option. Trust me.