Super fast and easy, lemon pepper shrimp is hard to beat! Serve it with pasta, on a simple lemon and arugula salad, or just chow it down right out of the pan.

Shrimp on a serving spoon.

Garlic, lemon, cracked black pepper, and butter dress this shrimp perfectly, enhancing its seafoody flavor, and enchanting your tastebuds. A few minutes in a hot skillet and the shrimp is ready to dive into your mouth. Who needs sides, anyways! Just give me the shrimp!

You will want something to serve with your shrimp though. Lemon pepper shrimp is perfect with an easy arugula salad dressed with a luscious lemon vinaigrette. Or serve it with spaghetti squash with herbs and Parmesan cheese. Try it with Ina Garten’s lemon capellini.  

Lemon pepper shrimp in a black skillet.

About this lemon pepper shrimp:

So, so, so easy! All you need is a good hot skillet and about 5 minutes. Make sure everything is ready before you get started because this goes really fast! Choose a pan that’s large enough to accommodate all the shrimp in a single layer. We don’t want to crowd ’em! 

Sizzle the shrimp for a couple of minutes, flip them over as quickly as you can with tongs, and add butter, lemon, and garlic. Cook two more minutes and hey, presto! you’re done. Dinner is served.

Cooked shrimp in a skillet, a green salad is partially visible.

What’s in lemon pepper shrimp?

The ingredients needed for this recipe are simple and perfect. You don’t need much!

  • Shrimp: deveined, tails on, shelled raw or frozen shrimp, thawed under cold running water
  • Salt and coarsely ground black pepper
  • Oil, for frying
  • Butter
  • Garlic
  • Fresh lemon juice and zest 
  • Fresh chopped parsley

Cooked shrimp garnished with fresh parsley.

How to make this easy shrimp recipe your own:

This is such a simple and perfect recipe that it’s difficult to imagine a different way to make it. That being said, you could:

  • Substitute extra large shrimp or scallops. Keep in mind, this will change cook time.
  • Omit or increase the garlic.
  • Make it spicy by adding 1/4 teaspoon red pepper flakes.
  • Okay, that’s all I’m giving you. I really want you to experience this shrimp in all its perfect glory.

Shrimp with butter, garlic, and lemon. Garnished with parsley.

Storage and Reheating Tips

Lemon shrimp is best served immediately. Refrigerate leftover shrimp for up to three days. Reheat gently in the microwave.

Close up of cooked shrimp in a black skillet.

Loving shrimp?

Shrimp is so tasty, and it’s low calorie, convenient, and good for you. What more can you ask for? Try:

 

Lemon pepper shrimp in a black pan.

Lemon Pepper Shrimp - super easy recipe!

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Super fast and easy, sizzling hot lemon pepper shrimp is hard to beat! Serve it with pasta, on a simple lemon and arugula salad, or just chow it down right out of the pan.

Ingredients

  • 1 pound shrimp, de-veined, shelled, tail-on, thawed and patted dry (size 16-20)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice (from ½ lemon)
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon zest (from 1 lemon)
  • Chopped fresh parsley

Instructions

  1. Toss shrimp with salt and pepper. Prepare the rest of the ingredients, making sure they are ready to put in the pan when you flip the shrimp.
  2. In a large skillet, heat oil over medium-high heat. When pan is hot, add shrimp in a single layer.
  3. Cook for 1-2 minutes, quickly flip, and add garlic, lemon juice, butter, and lemon zest. Cook for 1-2 more minutes or until shrimp is cooked through. Cooking time will vary depending on size of shrimp used. Shrimp should be firm, pink, and curled slightly.
  4. Serve immediately, garnished with parsley.

Notes

    • Lemon shrimp is best served immediately. Refrigerate leftover shrimp for up to three days. Reheat gently in the microwave.

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Nutrition Information:
Yield: 4 Serving Size: 1/4 lb.
Amount Per Serving: Calories: 195Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 247mgSodium: 1340mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 26g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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