These Lemon-Pepper Shrimp are the perfect protein for pasta, rice, or salad!
Shrimp can be a little bit intimidating to cook. Many of us associate them with fancy steakhouses or seafood restaurants where an expert chef knows exactly how to handle the delicate little crustaceans. But I’m here to help dissuade some of that intimidation. It’s actually not that hard to cook up a plate of shrimp, seasoned to absolute perfection! And I’m going to prove it to you with this simple recipe for lemon-pepper shrimp. It takes only a few ingredients—many of which you probably already have on hand—and only a little bit of time to put together a restaurant-worthy dinner.
What exactly makes this such a delicious dish? When you throw in some fresh-squeezed lemon juice, ground black pepper, and a couple of cloves of garlic, the fresh, sweet, and lightly briny flavor of the shrimp becomes even better. The lemon juice provides some acidity and tang, while the garlic and pepper help amp up those savory umami notes that tie everything together. You end up with a versatile recipe that can be enjoyed on its own or served atop rice, tossed with pasta, or plated with a fresh salad.
Are Lemon-Pepper Shrimp Healthy?
Apart from the butter, this lemon pepper shrimp recipe has plenty of healthy qualities. Shrimp are a great low-calorie source of protein, zinc, magnesium, and omega-3 fatty acids. They’re also rich in iodine, a vital mineral that many people are deficient in.
Lemon and garlic are both superfoods in their own right, containing vitamin C and plenty of other powerful plant compounds that benefit our health. The olive oil is also full of heart-healthy monounsaturated fats. If you wanted to up the nutritional profile of this dish, you could omit the butter and use more olive oil instead. Just note that the butter does add a rich flavor to the final result.
Seafood And Citrus Go Hand In Hand
Citrus and seafood are a match made in heaven. You’ve no doubt seen countless recipes pairing the two up in various formats, one way or another. And shrimp are no exception! Shrimp have a natural mild sweetness, and they’re also slightly briny. The acidity from the lemon, which is also a tad sweet, perfectly accents those flavors and makes each bite taste fresh and vibrant.
Other common plays on this pairing are shrimp scampi, which is often served with lemon wedges, and shrimp ceviche, where an herb and citrus juice marinade (usually lime) is used to “cook” the shrimp.
How Do I Store Leftovers?
You can store your leftover lemon-pepper shrimp in an airtight container in the fridge for 3-4 days. You can also freeze the cooked shrimp for up to 3 months.
Serving Suggestions
A bed of rice is always great with shrimp. Specifically, I would recommend this Cilantro-Lime Cauliflower Rice to complement the lemon and pepper flavors in this recipe. Other good options include Brown Rice Pilaf or Vegetable Rice Pilaf, or a simple bowl of orzo. If you prefer to go with vegetables as a side for your lemon-pepper shrimp, you can whip up some Air-Fryer Asparagus or perhaps some Parmesan Brussels Sprouts.
Ingredients
- 1 pound large, raw shrimp peeled and deveined
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 lemon zested and juiced
- 2 tablespoons unsalted butter
- Fresh parsley chopped for garnish
Instructions
- Pat the shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes on each side until pink and slightly golden.
- Add minced garlic, lemon zest, and lemon juice to the skillet. Stir to combine and cook for an additional minute.
- Remove the skillet from heat, add butter, and stir until melted and shrimp are coated with the sauce.
- Garnish with chopped parsley and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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