Description
This Butter Lemon Pepper Shrimp is a quick and flavorful skillet dinner featuring juicy shrimp coated in a rich garlic butter sauce with fresh lemon, pepper, and parsley. Ready in under 20 minutes, it’s perfect for busy weeknights.
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
Instructions
- Pat the shrimp dry and toss with olive oil, lemon pepper seasoning, kosher salt, and garlic powder.
- Heat a large skillet over medium-high heat. Sear the shrimp for 2–3 minutes per side until pink and cooked through.
- Remove the shrimp from the skillet and set aside.
- Add the minced garlic to the skillet and cook for about 30 seconds until fragrant.
- Add the butter cubes gradually, stirring until melted and smooth.
- Stir in the lemon juice, lemon zest, and black pepper.
- Return the shrimp to the skillet and toss for 30–60 seconds until evenly coated in the sauce.
- Sprinkle with fresh parsley and serve immediately with lemon wedges.
Notes
Add a pinch of red pepper flakes for extra heat.
Serve over pasta, rice, mashed potatoes, or with crusty bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat to avoid overcooking the shrimp.
Frozen shrimp can be used if fully thawed and patted dry before cooking.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 820 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 0 g
- Protein: 34 g
- Cholesterol: 310 mg
