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Delicious buttery lemon pepper shrimp with bright lemony citrus and garlic in every bite. Ready in 20 minutes and so satisfying.
Why Make This Lemon Pepper Shrimp
This dish is such a fresh tasting change up for the week. It’s light, bright and full of citrus. You can customize the toppings and which grain you use for this recipe. I prefer it with buttery soft orzo, but rice, or thin spaghetti noodles would also work.
This recipe it full of simplistic ingredients and won’t break the bank. It’s a great meal prep meal, it can be enjoyed hot or cold! and it lasts in the fridge for up 4 days. No more boring lunch or dinners. Ready in 20 minutes! Also try my Mongolian Shrimp for a change up!
Ingredients Needed
Shrimp. I use extra large/large shrimp, frozen, cleaned shrimp. I live in a land locked area. Please grab the shrimp you enjoy most.
Seasoning. You will need salt, pepper, onion powder and salt-free lemon pepper seasoning. Salt free is best so you can season away without making things overly salty and you are in control of the salt amount.
Fresh Herbs. This brings in so much flavor and they work wonderful for a garnish. I use Fresh oregano and dill because I love how they taste with lemon. You can use a few other herbs as well listing in the recipe variations.
Butter. You will need butter AND olive oil for this recipe. The combination adds a nice creamy flavor to the lemon pepper sauce. You can use dairy free butter if needed.
all other ingredients and measurements can be found below in the recipe card.
Recipe Variations
Butter. Use dairy free butter or ghee if needed.
Orzo. Farro, rice or noodles will work wonderful.
Sugar Snap Peas. Use raw green beans or zucchini if needed.
Fresh Herbs. Parsley, cilantro or fresh thyme will also work. Use whatever herb you enjoy and have on hand.
Steps To Make This Recipe
Step One. Start the orzo according to the package, I like mine al dente. Then, with raw, thawed shrimp (I prefer to buy deveined and tailed shrimp) use what you prefer. Season the shrimp well with seasonings on both sides. Add oil to a skillet and bring to medium heat.
Step Two. Add shrimp to the pan/skillet and cook for about 3-4 minutes on each side. set the shrimp aside on a plate.
Step Three. Add the sugar snap peas, and minced garlic. Cook on medium/high for about 3 minutes, add in the shrimp.
Step Four. Add the butter, lemon juice and zest over shrimp and peas, let it cook for about 1-2 minutes. Turn heat off.
Step Five. Layer a bowl with orzo, tomatoes, snap peas and shrimp, pour and residual juices over everything. Garnish with fresh chopped herbs of choice. Feel free to add another squeeze of lemon and enjoy!
Recipe FAQs
Yes! This lemon pepper shrimp is good both hot and cold. My husband enjoys it cold for lunches and I enjoy it heated.
Yes! It keeps wonderfully. The sugar snap peans and shrimp hold up great.
Recipe Tips
Do not overcook the shrimp. Try to just cook it for 3-4 minutes each side until it gets a nice pink hue all around. Overcooking can lead to rubbery shrimp.
Store any leftovers in an airtight container in the fridge. I do not recommend refreezing the shrimp.
Make it low carb by serving over fresh zoodles or chopped zucchini.
Recipe Pairings
I love this meal with my Garlic Butter Rolls. If you love shrimp check out my Honey Sriracha Shrimp as well.
Other Shrimp Recipe To Enjoy
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Lemon Pepper Shrimp
Equipment
- skillet or pan
- sharp knife
Ingredients
- 1.5 lb large shrimp, cleaned, tailed and raw
- 1 cup orzo
- ½ tsp salt
- ½ tsp course black pepper
- 1 tsp salt free lemon pepper seasoning, *more to taste
- 1 tsp olive oil
- 1 cup sugar snap peas, *see notes
- 3 garlic cloves, minced
- 2 tsp lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup cherry tomatoes, halved
- 2 Tbsp butter
- 1 tsp fresh dill
- 1 tsp fresh oregano
Instructions
- Start the orzo according to the package, I like mine al dente. Then, with raw, thawed shrimp (I prefer to buy deveined and tailed shrimp) use what you prefer. Season the shrimp well with seasonings on both sides. Add oil to a skillet and bring to medium heat.
- Add shrimp to the pan/skillet and cook for about 3-4 minutes on each side. set the shrimp aside on a plate.
- Add the sugar snap peas, and minced garlic. Cook on medium/high for about 3 minutes, add in the shrimp.
- Add the butter, lemon juice and zest over shrimp and peas, let it cook for about 1-2 minutes. Turn heat off.
- Layer a bowl with orzo, tomatoes, snap peas and shrimp, pour and residual juices over everything. Garnish with fresh chopped herbs of choice. Feel free to add another squeeze of lemon and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so easy and the best flavor. I’ll be making this monthly love the snap peas too haven’t had them in ages. Thank you!
This meal was lip smack and good. My whole family devoured it, and everyone’s requesting it for next week as well. This is a must make.
This is delicious! It was the first time that I cooked shrimp and I followed the instructions and it was amazing!
My whole family loved this dish! Huge hit