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.
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.
In a large skillet, heat oil over medium-high heat. When pan is hot, add shrimp in a single layer.
Cook for 1 to 2 minutes, quickly flip, and add garlic, lemon juice, butter, and lemon zest. Cook for 1 to 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.
Serve immediately, garnished with parsley.
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Notes
Lemon pepper shrimp is best served immediately. Refrigerate leftover shrimp for up to three days. Reheat gently in the microwave.