Lemon Pepper Shrimp

Juicy lemon pepper shrimp cooked in a garlicky butter-lemon sauce in just 10 minutes. High protein, low carb, and restaurant-quality flavor with minimal effort. Perfect over cauliflower rice or zoodles!

Course Main Course, Seafood

Cuisine American

Keyword easy recipes, seafood, shrimp recipes

Prep Time 2

Cook Time 5

Total Time 7

Servings

Calories 125kcal

Author Karly Campbell

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.

Notes

You can use any size shrimp you prefer; cook times will vary. Shrimp is cooked through when it is pink and opaque and forms a loose C shape.

You can add a little spice with a sprinkle of red pepper flakes in the lemon sauce, if you prefer.

This makes 2 generous servings or 4 smaller servings. Nutrition is based on 2 large servings.

Nutrition