Lemon Pepper Shrimp
Delicious buttery lemon pepper shrimp with bright lemony citrus and garlic in every bite. Ready in 20 minutes and so satisfying.
Servings: 4
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
*Use noodles or any grain of choice.
*you can use raw green beans or raw zucchini as well.
*to make this dairy free, use ghee or dairy free butter.
*use any herb of choice, parsley, thyme or basil will also work.
Store any leftovers in an airtight container in the fridge. I do not recommend refreezing the shrimp.
Nutrition
Serving: 1cup | Calories: 351kcal | Carbohydrates: 33g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 144mg | Sodium: 944mg | Potassium: 297mg | Fiber: 2g | Sugar: 3g | Vitamin A: 486IU | Vitamin C: 23mg | Calcium: 95mg | Iron: 1mg