This lemon pepper shrimp recipe is the epitome of summertime sunshine for dinner! Use this recipe for lemon pepper shrimp on pasta, alongside a fresh green salad, or with a side of roasted veggies. It’s a fresh, healthy take on a classic favorite that works on the grill or stovetop!
1tablespoonlemon juice fresh squeezed or store bought
2tablespoonsparsleyfresh, chopped for garnish
Instructions
Make sure shrimp are completely thawed and deveined.
Season shrimp with lemon pepper seasoning.
Heat oil in a large skillet over medium high heat. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
Add shrimp and sauté for about one minute. Add lemon juice to pan. Sauté an additional one minute, then flip, cooking for an additional two minutes. Cook until pink and completely opaque – this is how you’ll know when they are done.
Serve: plate your shrimp. Optional: Garnish with another squeeze of fresh lemon juice and chopped parsley for a pretty shot of color.
Notes
Variations
Add minced garlic for another layer of irresistible flavor.
Spice it up even more! Add a teaspoon of red pepper flakes to your seasoning blend.
For an added dose of flavor, baste with a little melted butter as the shrimp are cooking.
In the Oven
Prep and Season – Set your oven to broil. Prep and season your shrimp as listed in steps above.
Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
On the Grill
Dry shrimp and put on skewers (metal or bamboo soaked 15+ minutes in water).
Preheat grill to medium high. Brush grill grate with olive oil.
Grill shrimp 2-3 minutes until the shrimp turn pink.
Flip and grill 2-3 minutes on the other side until translucent and pink.