This lemon pepper shrimp recipe is the epitome of summertime sunshine for dinner! Use this recipe for lemon pepper shrimp on pasta, alongside a fresh green salad, or with a side of roasted veggies.
It’s a fresh, healthy take on a classic favorite that works on the grill or stovetop!
There’s just something about the fresh, citrus burst of lemon when combined with the sharp bite of fresh ground pepper. It gets me every time!
I have spent much of the summer creating fresh, healthy recipes for the grill. This quick and easy recipe for lemon pepper shrimp is one you can’t skip!
There are so many ways to use my homemade lemon pepper seasoning recipe. Try my lemon pepper chicken, lemon pepper sauce for pasta, and lemon pepper salmon, too!
I know you’re going to love it as much as we do! Keep reading for all the details on flavor, ingredients, how to prepare, store, and so much more.
Lemon Pepper Shrimp
Something about the flavor of this bright citrus infused shrimp makes me feel like I am soaking in the rays at the beach on vacation!
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
- Fresh shrimp – peeled and deveined. You can also use frozen shrimp (defrosted according to package directions) but fresh is always best!
- Olive oil – I like extra virgin olive oil but you can use whatever you have on hand.
- Lemon Pepper Seasoning – store bought or make your own!
- Lemon juice – fresh squeezed or store bought.
- Parsley – chopped for garnish.
Variations
- Add garlic for another layer of irresistible flavor – see my lemon garlic shrimp recipe for reference.
- Spice it up even more! Add a teaspoon of red pepper flakes to your seasoning blend.
- For an added dose of flavor, baste with a little melted butter as the shrimp are cooking.
How to Make Lemon Pepper Shrimp On the Stovetop
- Prep Make sure shrimp are completely thawed.
- Season shrimp with lemon pepper seasoning.
- Heat Oil – Heat oil in a large skillet over medium high heat.
- Sauté – Add shrimp and sauté for about one minute. Add lemon juice to pan. Sauté an additional one minute, then flip, cooking for an additional two minutes.
- Serve – plate your shrimp.
In the Oven
- Prep and Season – Set your oven to broil. Prep and season shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
On the Grill
- Dry shrimp and put on skewers (metal or bamboo soaked 15+ minutes in water).
- Preheat grill to medium high. Brush grill grate with olive oil.
- Grill shrimp 2-3 minutes until the shrimp turn pink.
- Flip and grill 2-3 minutes on the other side until translucent and pink.
Tips
- Cook shrimp until pink and completely opaque – this is how you’ll know when they are done.
- When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Optional: Garnish with another squeeze of fresh lemon juice and chopped parsley for a pretty shot of color.
Frequently Asked Questions
Shrimp is low in calories and works well in high protein, low carb lifestyle plans. However, it is higher in cholesterol than many other protein options.
Be careful with “marinating” shrimp in lemon juice or lime juice for too long. There is citric acid in citrus juice that denatures seafood proteins, giving it the appearance of being cooked.
Keep in mind though, that an acidic marinade only gives the appearance of cooking the shrimp, but doesn’t kill bacteria like the actual cooking process!
Serving Suggestions
Looking for more serving suggestions? Don’t skip the best Side Dishes for Fish – it’s a free guide full of incredible inspiration!
- Serve over a bed of lemon basil pasta
- Serve with a side of cauliflower rice or mashed cauliflower for an ultra low carb meal.
- Roasted Italian Veggies
- Serve with a side of pasta salad
Leftover Idea
Serve leftover lemon pepper shrimp over this Lemon arugula salad.
Dietary Considerations
- Nut Free
- Gluten Free
- Keto Friendly
How to Store
- Room temperature – Shrimp can sit out at room temperature for no longer than two hours.
- Refrigerator – Safely store your cooked shrimp for up to 3-4 days in the refrigerator.
- Freezer – You can securely store these shrimp skewers in an airtight container in the freezer for up to three months.
More Lemon Inspiration
Lemon Pepper Shrimp
Ingredients
- 1 pound Fresh shrimp peeled and deveined
- 1 tablespoon extra virgin olive oil extra virgin
- 2 tablespoons lemon pepper seasoning store bought or make your own
- 1 tablespoon lemon juice fresh squeezed or store bought
- 2 tablespoons parsley fresh, chopped for garnish
Instructions
- Make sure shrimp are completely thawed and deveined.
- Season shrimp with lemon pepper seasoning.
- Heat oil in a large skillet over medium high heat. When oil moves around the pan easily, add shrimp. (They will sizzle when they hit the pan.)
- Add shrimp and sauté for about one minute. Add lemon juice to pan. Sauté an additional one minute, then flip, cooking for an additional two minutes. Cook until pink and completely opaque – this is how you’ll know when they are done.
- Serve: plate your shrimp. Optional: Garnish with another squeeze of fresh lemon juice and chopped parsley for a pretty shot of color.
Julie’s Tips
Variations
- Add minced garlic for another layer of irresistible flavor.
- Spice it up even more! Add a teaspoon of red pepper flakes to your seasoning blend.
- For an added dose of flavor, baste with a little melted butter as the shrimp are cooking.
In the Oven
- Prep and Season – Set your oven to broil. Prep and season your shrimp as listed in steps above.
- Line Sheet Pan with Shrimp – Arrange your shrimp on a baking sheet in an even layer – I like to use aluminum foil for easy clean up. A quick spray of olive oil on the foil will help eliminate sticking, too!
- Broil for 2-3 minutes, watching closely. You’re looking for that perfect pink color discussed in the other cooking methods above – it’s so easy!
On the Grill
- Dry shrimp and put on skewers (metal or bamboo soaked 15+ minutes in water).
- Preheat grill to medium high. Brush grill grate with olive oil.
- Grill shrimp 2-3 minutes until the shrimp turn pink.
- Flip and grill 2-3 minutes on the other side until translucent and pink.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
I sautรฉed the shrimp and it turned out excellent. Simple and delicious. I will make this again
Thank you for taking a moment to review, Cyndi! So glad you enjoyed it!
I made these babies, and they turned out mouthwatering amazing. Thank you so much for sharing.
Thank you, Ivory! I truly appreciate that you take the time to leave a review. It means so much to me!
This recipe is delicious! We’ve made it several times this week already.
Thatโs incredible! Thanks for sharing!
I love shrimp with lemon