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Lemon pepper shrimp is a true superstar meal when you are short on time. Not only does it take very little to make this zesty shrimp dish, it has got fresh and tangy flavors that will liven up any weeknight!
I feel as if I have been sleeping on lemon pepper seasoning. It brightens up a dish with just a few teaspoons and you can incorporate it really easily in batters and seasoning rubs. I’m not sure why I passed up lemon pepper seasoning in the past but definitely grab yourself a jar because this lemon pepper shrimp is going to be on your menu often!
Lemon pepper shrimp is a delightful seafood dish that combines succulent shrimp with the bright flavors of lemon and the subtle heat of black pepper. The shrimp are battered in a light flour mixture to lend a crispy exterior when pan-fried then it is cooked to perfection while retaining its tenderness. This recipe is an absolute breeze to make, making it the ultimate solution for those busy days when you crave a mouthwatering meal without spending hours in the kitchen.
Why You’ll Love This
- Bursting with flavor. The combination of garlic powder and lemon pepper seasoning adds a vibrant and invigorating, bright, citrusy taste to the shrimp. The lemon beautifully balances the richness of the buttery shrimp while the subtle black pepper gives it a tiny kick; one that you will hardly notice but definitely would miss.
- For seafood lovers and skeptics. Whether you love seafood, skeptical about it, or dabbling in it, this lemon pepper shrimp is a great beginner recipe for all! It isn’t overpowering and the lemon really helps mask the “shrimpy” taste, if any at all.
- Speedy recipe. If quick meals are your thing, look no further than this shrimp recipe because shrimp cook exceptionally fast and you can have a well-balanced meal on your table in less than 30 minutes.
Ingredients You’ll Need
Such a short ingredient list but so packed with flavor. Here’s the ingredient list to make lemon pepper shrimp. Make sure to scroll down to view the full recipe for exact measurements.
- All-purpose flour
- Lemon pepper seasoning
- Garlic powder
- Salt
- Butter
- Fresh or frozen shrimp
How To Make Lemon Pepper Shrimp
Here is a general overview of the steps involved to make shrimp with lemon pepper seasoning. Be sure to scroll to the bottom of this post for the full recipe.
Whisk together flour mixture. In a large bowl, whisk together flour, lemon pepper seasoning, garlic powder, and salt.
Batter the shrimp. Lightly toss the shrimp in the flour mixture.
Cook the shrimp. In a skillet over medium-high heat, melt butter and add 1 tablespoon of cooking oil to the skillet. Once the oil is hot, add shrimp (shaking off excess flour) to the skillet and don’t touch for 3-4 minutes to get a good crust on the outside. You may have to do this in batches in order to not overcrowd the pan. Repeat on the other side then remove from skillet and repeat with the second batch.
Recipe Tips, Substitutions, and Variations
- Make sure to shake off the excess flour on the shrimp. You don’t want a mouthful of flour and you want a lightly floured crust on the shrimp!
- Don’t overcrowd the skillet. To ensure that the shrimp cook evenly and get a crispy crust, make sure to cook the shrimp in a single even layer. This will prevent some shrimp from steaming and not getting crispy and it also prevents it from being overcooked while others remain undercooked. If you need to, err on the side of caution and cook the shrimp in two batches.
- Keep a close eye on the shrimp. Overcooking shrimp causes it to be rubbery, tough, and the shrimp loses its natural sweetness. As soon as one side of the shrimp is browned and crispy, immediately flip to the other side. You can also tell when the shrimp is almost done by checking to see whether they’re pink and opaque.
- Sprinkle extra lemon pepper seasoning on top. It’s like sprinkling some extra love!
- Make it spicy. Adding a pinch or two of cayenne pepper would give this a little heat if that is what you’re looking for!
- Use a fresh lemon. For that extra burst of citrus freshness, feel free to squeeze some fresh lemon juice on top before serving.
Storage and Reheating Instructions
While I typically love leftovers, shrimp can be tricky to reheat. In the event that there are leftovers of this lemon pepper shrimp, allow the shrimp to cool to room temperature then put it in an airtight container. To reheat, I recommend using a toaster oven or an air fryer to quickly cook the shrimp just until it’s warmed through. It might be a little tough and rubbery because shrimp just doesn’t reheat well, but you might still be able to enjoy it.
What to Serve with Lemon Pepper Shrimp
I opted to serve my shrimp on a bed of couscous and air fried parmesan asparagus. There are definitely multiple options to serve with your lemon pepper shrimp and here are some ideas:
Love shrimp? Here are more shrimp recipes!
- Honey Walnut Shrimp
- Shrimp Shumai
- Bang Bang Shrimp
- Chipotle Shrimp Tacos
- Shrimp Scampi
- Blackened Shrimp Bowls
Lemon Pepper Shrimp
Ingredients
- ½ cup (63 g) all purpose flour
- 3 teaspoons lemon pepper seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 pound (454 g) frozen or fresh shrimp, thawed or peeled and deveined
- 2 tablespoons (28 g) butter, divided
Instructions
- Whisk flour, lemon pepper seasoning, garlic powder, and salt in a large bowl.
- Add shrimp to the flour mixture and toss to coat.
- In a large skillet over medium-high heat, melt 1 tablespoon of butter and add a little cooking oil.
- Once butter and oil are hot, add shrimp, shaking off excess flour, to the skillet in an even layer. You will likely have to do this in two batches.
- Let shrimp brown and the exterior crisp up by not touching the shrimp for 3-4 minutes. Flip once the exterior is crisp and browned. Repeat for the other side then once shrimp have cooked through, remove and set aside on a plate. Repeat for the remaining shrimp and add the remaining 1 tablespoon of butter.
- Serve with your favorite vegetable sides, grains, or pasta. Sprinkle additional lemon pepper seasoning on top and/or a juice of a fresh lemon.
The shrimp are SO GOOD! I skipped on the kosher salt but my shrimp were still well seasoned and flavorful. I’m already thinking of when I can make it again!
Finally made this tonight and it will for sure be a staple for dinner moving forward! It was easy to make and absolutely delicious! Highly recommend :)
This was so good! I realized I didn’t have flour (who doesn’t have flour?!) so I used Panko breadcrumbs and it was so delicious! Thanks Julie!