You need a high-protein dinner that cooks in one skillet and actually tastes amazing. This Lemon Pepper Shrimp delivers garlicky butter-lemon vibes in under 10 minutes (seriously), making it the perfect answer when you’re standing in front of the fridge at 5pm with zero plan.
Would you like to save this recipe?
We'll email it right to you, so you can come back to it later!
There’s something about shrimp that just works for January. It feels fresh and light without being boring diet food, and when you add that lemony garlic butter situation? You’re not missing anything.
I love making this with colossal shrimp because they feel fancy and cook up perfectly juicy, but honestly any size works (just watch your cook time). The key is getting a good sear on one side, then flipping and immediately hitting them with that butter-lemon mixture so everything gets coated in that sauce.
We usually serve this over cauliflower rice (goes great with our Greek cauliflower rice) or zoodles to soak up all that lemony goodness, but it’s also incredible with roasted broccoli or asparagus.
Pro tip: double the lemon butter sauce if you’re going the veggie route so you can drizzle it over everything.
3 Reasons You’ll Love This Recipe:
It’s stupid fast. Like, 10 minutes from start to finish fast. Perfect for those nights when everyone’s hungry and you need something NOW. Pair with Instant Pot broccoli (and it’s magical zero minute cook time) for a really quick, nutritious meal.
One skillet, minimal cleanup. Everything happens in a single pan, which means you’re not stuck doing dishes for an hour after dinner.
Restaurant vibes at home. That garlic-lemon-butter combo tastes like something you’d order out, but you made it in your kitchen in less time than it takes to get takeout.
Ingredients, Swaps, & Tips:
Shrimp size matters (but not that much). I use colossal shrimp here because they’re impressive and stay juicy, but you can absolutely use any size you prefer. Smaller shrimp will cook faster (maybe 1-2 minutes per side), so just keep an eye on them. They’re done when they turn pink and opaque.
Fresh vs. frozen shrimp. I always thaw my shrimp completely before cooking. Frozen shrimp don’t take the seasonings as well and can water down your sauce. Just throw them in the fridge the night before or run them under cold water for a quick thaw.
About that lemon pepper seasoning. Some brands are more peppery, others are more citrusy. I like Lawry’s, but use whatever you have. If yours is super salty, you might want to cut back on the added salt.
Spice it up. That sprinkle of red pepper flakes in the sauce is non-negotiable in my house, but I left it as a suggestion in the recipe notes for those who don’t love spice. It really does pair nicely with the lemon and butter.
Serving suggestions. This is generous for 2 people as a main dish, but you could stretch it to 4 smaller servings if you’re serving it as part of a bigger meal. Think roasted veggies + a green salad (topped with this easy garlic dressing – omg) + cauliflower breadsticks.
Don’t overcook the shrimp. Overcooked shrimp get rubbery and sad. Watch for that pink color and loose C shape. If they curl up tight into an O, you’ve gone too far.
See the recipe card for full information on ingredients and quantities.
Step by Step Instructions:
Season the shrimp with salt and pepper. Whisk together the butter, lemon juice, and seasonings.
Cook the shrimp in an oiled skillet for about 2 minutes.
Flip the shrimp and quickly pour in the butter sauce.
Cook for 2-3 minutes, until the shrimp is pink and opaque and forms a loose C shape.
Storage & Freezing:
Fridge life. Leftovers keep for up to 3 days in an airtight container. Reheat gently in a skillet over low heat or in the microwave on 50% power (high heat will make them rubbery).
Freezer situation. Honestly, I don’t recommend freezing cooked shrimp. The texture gets weird when you thaw them. This recipe is so fast that it’s better to just make it fresh when you want it.
Make-ahead tip. You can prep your sauce mixture ahead of time and keep it in the fridge for a day or two. Then it’s literally just season, sear, and sauce when you’re ready to cook.
Recipe FAQs:
We love the bright flavor of lemon pepper on shrimp, but you can swap it out for Cajun seasoning or another blend, such as Nature’s Seasons or a garlic herb butter mix.
This lemon pepper shrimp works great in the air fryer! Season with salt and pepper, air fry at 400 degrees for about 5 minutes, and then coat the shrimp in the lemon butter sauce and serve.
More Low Carb Seafood Recipes
Lemon Pepper Shrimp
Ingredients
- 1 pound colossal shrimp thawed, peeled and deveined, tail removed (16-20 shrimp per pound)
- ½ teaspoon salt
- ½ teaspoon cracked pepper
- 1 tablespoon melted butter
- 1 lemon juice of
- 1 teaspoon lemon pepper seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- Parsley for garnish
Instructions
- Season the shrimp with salt and pepper.
- Add the melted butter, lemon juice, lemon pepper, smoked paprika, and garlic powder to a small bowl and whisk to combine.
- Heat a large skillet over medium-high heat. Add the oil.
- Once the oil is hot add the shrimp to the skillet in a single layer and cook for 2-3 minutes.
- Flip each shrimp over quickly and immediately pour the butter/lemon mixture into the skillet. Continue cooking for 2-3 minutes or until the shrimp is cooked through. Stir to coat the shrimp in any liquids left in the pan.
- Garnish with parsley just before serving.
Leave a Review