Lemon Pepper Shrimp
Super fast and easy, lemon pepper shrimp is hard to beat! Serve it with pasta, on a simple lemon and arugula salad, or just chow it down right out of the pan. Garlic, lemon, cracked black pepper, and butter dress this shrimp perfectly, enhancing its seafoody flavor, and enchanting your tastebuds. A few minutes in a hot skillet and the shrimp is ready to dive into your mouth. Who needs sides, anyways! Just give me the shrimp!
You will want something to serve with your shrimp though. Lemon pepper shrimp is perfect with an easy arugula salad dressed with a luscious lemon vinaigrette. Or serve it with spaghetti squash with herbs and Parmesan cheese. I always have frozen shrimp in my freezer. It thaws quickly under running water for quick and easy meals. Keep reading for more shrimp recipes.
Ingredients:
- 1 pound shrimp, de-veined, shelled, tail-on, thawed and patted dry (size 16-20)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice (from ½ lemon)
- 1 tablespoon unsalted butter
- 1 teaspoon lemon zest (from 1 lemon)
- Chopped fresh parsley