If you’re in the mood for something that feels undeniably special yet comes together in a flash, this Lemon Pepper Shrimp Recipe is about to be your new go-to. Plump shrimp are quickly marinated in lemon zest and juice, freshly cracked black pepper, a kiss of garlic, and a swirl of extra virgin olive oil, then cooked until just tender and irresistibly aromatic. It’s such a vibrant, zesty dish that somehow manages to balance elegance with pure weeknight simplicity. Whether you’re hosting friends or need a quick dinner fix, the Lemon Pepper Shrimp Recipe always delivers on flavor and ease.
Ingredients You’ll Need
One of the joys of this recipe is how few ingredients you truly need, yet each one brings something important to the table. From the juiciness of the shrimp to the bright citrus and that signature peppery kick, every bite feels thoughtfully crafted. Here’s what you’ll need:
- Shrimp: Large, peeled, and deveined shrimp are the star—they cook fast and soak up all the flavors beautifully.
- Olive oil: Helps everything come together, lending richness while keeping things light.
- Lemon juice and zest: Both parts of the lemon add an intense citrus punch and a burst of fresh aroma.
- Freshly cracked black pepper: The coarser, the better! This is what gives the Lemon Pepper Shrimp Recipe its signature warmth and depth.
- Sea salt: Just the right amount brightens all the other elements without overpowering them.
- Garlic: Minced garlic brings a gentle heat and savory base note to the marinade.
- Paprika (optional): Adds a whisper of smokiness and color if you’re feeling adventurous.
- Chopped fresh parsley: Sprinkled at the end, it pops with color and herbal freshness.
- Lemon wedges: A final squeeze makes everything sing, and looks gorgeous on the table.
How to Make Lemon Pepper Shrimp Recipe
Step 1: Marinate the Shrimp
Start by getting your shrimp ready in a large mixing bowl. Combine the olive oil, lemon juice, lemon zest, cracked black pepper, sea salt, minced garlic, and a dusting of paprika if you like a little smokiness. Give the shrimp a gentle toss until everything is well coated. Let this mixture marinate for 10–15 minutes; it’s just enough time for the shrimp to absorb all those bold, zesty flavors without turning mushy.
Step 2: Preheat Your Skillet
While the shrimp are marinating, place a large skillet over medium-high heat and let it get hot. A properly heated pan is the secret to getting a great sear and that bit of caramelization that makes this dish so irresistible.
Step 3: Sauté the Shrimp
Arrange the shrimp in a single layer on your hot skillet—don’t overcrowd or they’ll steam instead of sear! Cook for about 2–3 minutes per side, until they’re firm, opaque, and a little bit curled. As soon as all the shrimp have turned pink and just cooked through, remove from heat to prevent overcooking.
Step 4: Add Final Touches
While the shrimp are still hot, scatter the chopped fresh parsley over the top. This adds a pop of color and a fresh, herbaceous note that ties the whole Lemon Pepper Shrimp Recipe together. Serve right away with lemon wedges on the side for anyone who wants an extra citrusy kick.
How to Serve Lemon Pepper Shrimp Recipe
Garnishes
Garnishing is where your Lemon Pepper Shrimp Recipe gets its final sparkle. Don’t skimp on fresh parsley—it balances the zesty lemon, while a few extra cracks of black pepper make each bite pop. Lemon wedges are non-negotiable; let everyone add that last burst of juice themselves.
Side Dishes
This dish pairs happily with a myriad of sides. Serve your shrimp over a fluffy bed of steamed rice to soak up every last bit of sauce, toss with cooked pasta for an extra-hearty meal, or pile atop a bright, leafy salad for something light and vibrant. Crusty bread is always a good call to mop up any garlicky, peppery oil left behind.
Creative Ways to Present
Feeling fancy? Thread the marinated shrimp onto skewers and grill for an outdoor dinner. Toss the cooked shrimp with a handful of arugula and sliced avocado for an easy lunch, or tuck them into warm tortillas for quick zesty tacos. The Lemon Pepper Shrimp Recipe even shines as a showstopping appetizer at parties—just pile them high on a platter and watch them disappear.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Pepper Shrimp Recipe can be stored in an airtight container in the refrigerator for up to two days. Let the shrimp cool fully before transferring them, and try to move quickly—they’re at their best the closer to fresh as possible.
Freezing
While fresh-cooked shrimp are always ideal, you can freeze your leftovers if needed. Place cooked (cooled) shrimp in a zip-lock freezer bag, removing as much air as you can, and freeze for up to one month. Keep in mind the texture may change slightly once thawed, but the flavors remain delicious.
Reheating
To reheat, warm the shrimp gently in a skillet over low heat just until heated through, or toss briefly in the microwave. Avoid high heat, which may make the shrimp tough. A squeeze of fresh lemon after reheating will revive the brightness of the Lemon Pepper Shrimp Recipe.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just be sure to fully thaw and pat them dry before marinating so you don’t end up with extra water in your pan. The Lemon Pepper Shrimp Recipe turns out just as tasty with quality frozen shrimp.
How spicy is this dish?
It’s more peppery than spicy—the heat level is gentle and comes mostly from the cracked black pepper and optional paprika. If you want more zip, add a pinch of red pepper flakes to the marinade.
Can I make this Lemon Pepper Shrimp Recipe on the grill?
Yes, and it’s fantastic grilled! Simply marinate as directed, thread onto skewers, and grill over medium-high heat for about 2 minutes per side. The slight char adds another layer of flavor.
Is this recipe gluten-free?
It is naturally gluten-free, as long as all your spices are certified gluten-free. The Lemon Pepper Shrimp Recipe is great for serving guests with dietary restrictions.
What’s the best way to zest a lemon without bitter flavors?
Use a microplane or fine grater and only zest the bright yellow part of the peel—avoid the white pith beneath, as it can be bitter. The fragrant zest is key to the vibrant flavor in this recipe.
Final Thoughts
If you’re looking for a dish that’s radiant, quick, and simply bursting with flavor, this Lemon Pepper Shrimp Recipe is it. The zippy citrus and kick of black pepper make it an instant classic, whether you’re keeping things casual or celebrating something special. Give it a try—you’ll be amazed how something so easy can taste so vibrant!
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Lemon Pepper Shrimp Recipe
- Prep Time: 10 minutes
- Cook Time: 6 minutes
- Total Time: 16 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
This Lemon Pepper Shrimp recipe is a quick and flavorful seafood dish that is perfect for a weeknight dinner. The zesty lemon, aromatic garlic, and punch of black pepper create a delicious coating for succulent shrimp.
Ingredients
Ingredients:
- 1 pound large shrimp (peeled and deveined, tails on or off)
- 2 tablespoons olive oil
- juice and zest of 1 lemon
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon sea salt
- 2 cloves garlic (minced)
- 1/2 teaspoon paprika (optional)
- 2 tablespoons chopped fresh parsley
- lemon wedges for serving
Instructions
- Marinate the Shrimp: In a bowl, toss the shrimp with olive oil, lemon juice, lemon zest, black pepper, salt, garlic, and paprika until evenly coated. Let marinate for 10–15 minutes.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque.
- Finish and Serve: Remove from heat and sprinkle with chopped parsley. Serve immediately with lemon wedges on the side.
Notes
- This recipe is versatile and can be prepared on the grill or in the air fryer.
- For a richer flavor, substitute olive oil with melted butter or a 50/50 mix of both.
- Pair the shrimp with rice, pasta, or a fresh salad for a complete meal.
Nutrition
- Serving Size: About 1/4 pound shrimp
- Calories: 180
- Sugar: 0g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 23g
- Cholesterol: 165mg
