Description
This lemon pepper shrimp is ready in just 10 minutes with butter, fresh lemon zest, and garlic. Perfect for busy weeknights when you want something special!
Ingredients
- rice for serving
- 1 large lemon zested (about 2 tablespoons)
- 1 1/2 tsp. freshly cracked pepper
- 1 1/2 tsp. kosher salt
- 1 Tbsp. olive oil
- 2 lbs. raw shrimp
- 3 cloves of garlic
- 2 Tbsp. butter
Instructions
- Prepare rice and vegetable.
- Make lemon pepper seasoning. Zest lemon and place in a small bowl. Stir in freshly cracked pepper, and kosher salt. Set aside.
- Heat oil in a large nonstick skillet over medium-high heat. Add shrimp and garlic to skillet and cook for 2-4 minutes, until almost cooked through. Add butter to shrimp and sprinkle lemon pepper seasoning over shrimp. Toss to coat. Cook another 30-60 seconds until fragrant and shrimp are opaque.
- Serve over rice with a veggie on the side.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat gently in a hot skillet, being careful not to overcook or the shrimp will become tough and rubbery. You can freeze it for 2-3 months, but it’s definitely best enjoyed fresh.
Ingredients: Use the largest raw shrimp you can find. Tail-on has better flavor, but tail-off works if you prefer easier eating. Fresh lemon zest is key here, and high-quality butter makes a noticeable difference in the final dish.
Prep ahead: You can make the lemon pepper seasoning mix up to 2 days ahead and store it in a small container. Have your shrimp peeled, deveined, and patted dry in the fridge.
Tools: A microplane zester makes getting lemon zest super easy and gives you the finest texture.
Serve with: This shrimp is incredibly versatile. Serve it over rice, pasta, on top of grilled bread, or with crusty sourdough for dipping in the buttery sauce. Add a fresh veggie or simple salad on the side to round things out.