Lemon and black pepper are two of the most common ingredients and when you combine them with a protein, for example: shrimp, magic happens.
The interplay of flavors or lemon juice, pepper and briny shrimp produces utterly delicious recipe that you can’t stop eating.
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This recipe takes only 15 minutes max, and there is very little prep. It calls for five (5) main ingredients.
You can saute and cook the shrimp in a skillet, or mix all the ingredients together and grill them. The shrimp will be delicious either way.
You can serve the shrimp as an appetizer, or serve along side your main entree such as pasta, rice, or salad.
For recipe idea, please check out my recommendations below in Recipe Pairing Ideas. This Lemon Pepper Shrimp instantly adds a WOW factor to your dining table, enjoy!
How Many Calories per Serving?
This recipe is only 242 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Lemon Pepper Shrimp
- 1 lb. shrimp, shelled and tail-on
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley
- Season the shrimp with the salt and ground black pepper. Set aside.
- In a skillet (cast-iron preferred), add the olive oil and saute the garlic until light brown. Add the Shrimp and saute for 1 minute before adding the lemon juice and lemon zest.
- When the Shrimp is cooked through, add the chopped parsley. Serve immediately.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Super easy recipe. Delicious, clean flavors. Every ingredient is clearly discernible, Per my taste, I used less oil and less salt but added a dash of red pepper flakes because I love a little heat. Will definitely prepare shrimp this way again.
Yummy sounds so good.
This looks so delicious! Can’t wait to try!
I used Jane’s Crazy Mixed Up Salt and some Old Bay to season the shrimp. It came out exceptional. I added lemon and lime. It was a Med-Chesapeake touch. Thanks for posting.
This much sodium is not right.
Hi John, I used 3/4 teaspoon kosher salt, which is coarse and not as much compared to table salt. You can use 1/2 teaspoon regular salt. I have updated my recipe as most people use table salt.
Can I use lemon-pepper spice mix rather than lemon juice and pepper?
This is an awesome recipe. I love lemon and garlic.
I frequently use both with shrimp or chicken and serve it with thin spaghetti.
Hi Linda, that’s a great idea to make Lemon Pepper Chicken.