Name: Butter Lemon Pepper Shrimp
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: American
Ingredients: 2 lbs jumbo shrimp, peeled and deveined; 2 tablespoons lemon pepper seasoning; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon garlic powder; 8 oz unsalted butter, cubed; 4 garlic cloves, minced; 2 tablespoons fresh lemon juice; 1 teaspoon lemon zest; 1 tablespoon fresh parsley, chopped; 1/4 teaspoon black pepper; Lemon wedges for serving

Why You’ll Love This Recipe

I love this recipe because it comes together fast, tastes bright and buttery, and feels special without needing much effort. I also like that the shrimp stay tender while the lemon pepper seasoning adds a bold, zesty flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs jumbo shrimp, peeled and deveined

2 tablespoons lemon pepper seasoning

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon garlic powder

8 oz unsalted butter, cubed

4 garlic cloves, minced

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

1 tablespoon fresh parsley, chopped

¼ teaspoon black pepper

Lemon wedges for serving

Directions

I pat the shrimp dry, then toss them with olive oil, lemon pepper seasoning, kosher salt, and garlic powder.

I heat a large skillet over medium-high heat and sear the shrimp for 2–3 minutes per side, until they turn pink and cook through.

Then I remove the shrimp from the skillet and set them aside.

I add the minced garlic to the skillet and cook it for about 30 seconds, just until fragrant.

I add the butter cubes gradually, stirring until the sauce is melted and smooth.

Next I stir in the lemon juice, lemon zest, and black pepper.

I return the shrimp to the skillet and toss them for 30–60 seconds, until they are coated in the sauce.

I finish everything with fresh parsley and serve the shrimp right away with lemon wedges.

Servings and Timing

This recipe makes 4 servings.

Prep time: 10 minutes

Cooking time: 8 minutes

Total time: 18 minutes

Calories: 420 kcal per serving

Variations

I sometimes add a pinch of red pepper flakes when I want a little heat. I also like serving the shrimp over pasta, rice, mashed potatoes, or with crusty bread to soak up the lemon garlic butter sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the shrimp gently in a skillet over low heat until just heated through. I avoid overheating because shrimp can turn rubbery quickly.

Related Recipes:

Cheesecake Balls

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I thaw them completely, pat them very dry, and then season them before cooking.

Can I use smaller shrimp?

Yes, I can use smaller shrimp, but I reduce the cooking time so they do not overcook.

Is this recipe spicy?

No, I find it more zesty and buttery than spicy. I add red pepper flakes when I want heat.

What can I serve with butter lemon pepper shrimp?

I like serving it with rice, pasta, roasted vegetables, salad, or garlic bread.

Can I make this ahead of time?

I prefer making it fresh because shrimp taste best right after cooking, but I can prep the shrimp and ingredients ahead to make cooking faster.

Conclusion

This Butter Lemon Pepper Shrimp is one of my favorite quick seafood dinners because it is rich, bright, and ready in under 20 minutes. I love how the garlic butter sauce coats every shrimp with lemony, peppery flavor.

📖 Recipe: