One Pan Lemon Pepper Shrimp – 20 Minutes

Lemon Pepper Shrimp screams freshness in every bite! Every time I go to Italy, I order the famous Cacio con peppe, and I decided to use that irresistible flavor combination with tender, juicy shrimp. This dish takes just 20 minutes to make, and it will blow your mind. So delicate, so buttery, citrusy, and with a mild pepper finish, these are a must-try.

I love how versatile this recipe can be! I can serve it as an appetizer or an entree, with fresh pasta or rice on the side! For a seafood-inspired dinner, I also treat my family to Instant Pot Lobster Chowder and Shrimp Fried Rice. These are all easy to make and are always a huge success with everyone.

I like the tangy citrus that keeps it summery fresh, and the crisp coating on the shrimp adds a nice texture. Take my advice, watch out for when shrimp goes on sale and buy a few pounds. I have a deep freezer for things like that. Take my word for it, you are set if you have good shrimp and good seasoning on hand. This delightful dish will serve you well; you can impress your friends during game night or fix it for impromptu dinner gatherings.

Why you will love this recipe 

• Takes less than 20 minutes: I can have this flavorful meal ready in about 15 to 20 minutes, which is ideal for a busy weeknight dinner or a quick appetizer for game night.
• A few ingredients: All I need is shrimp and seasonings. Just some flour, a few basic seasonings I have at home, some butter, and lemon juice are all you’ll need to make this tasty dish.
• Appetizer, meal, or side dish: I can triple this recipe and make it a meal with some rice or serve it as an appetizer or side dish. It is versatile and can be served with dipping sauces or on its own. 
• One pan: Since I only use one pan, it is easy to clean up after. That is also a bonus since nobody likes doing dishes.

What you will need

• Shrimp: I use medium shrimp from the farmers’ market. I try to get fresh shrimp, but if they are not in season, I am fine with frozen. 
• Wet ingredients: I use both olive oil and butter to cook the shrimp because olive oil has a high smoke point, while butter adds rich flavor and luxurious texture. Fresh lemon juice provides a bright citrus taste to balance the spicy pepper, rich butter, and natural fishy flavors.
• Dry ingredients: All-purpose flour is a light, crunchy coating that serves as a good binder, mixing well with seasonings and absorbing flavors without becoming soggy.
• Seasonings: Besides salt and black pepper, I also add white pepper for a mild, earthy heat that complements the delicate flavor of the seafood. Garlic powder is a better choice than fresh here because it doesn’t burn and distributes evenly. The same goes for onion powder, because its fine coating spreads more evenly across the shrimp than chopped onion bits. Lemon zest is an essential ingredient for intensifying the citrusy flavor and scent without adding sourness. 

How to prepare

Dry the shrimp: First, I pat the shrimp with paper towels until they are completely dry. 

Stir and coat: Then, I stir the flour, both peppers, onion powder, garlic powder, and salt in a large bowl, then toss the shrimp to coat well. 

Cook the shrimp: Heat the butter and oil in a large skillet over medium heat until sizzling, then I add the shrimp to the pan. They should have plenty of room to fry with air in between. I cook for about 2 minutes or until they are crisp and golden brown.

Add the lemon: Now, I drizzle the lemon juice and zest evenly over the shrimp, stirring for 1 minute, then remove it from the heat. 

Rest and serve: Finally, I let it rest for several minutes and serve it with lemon slices and parsley. 

Expert tip

How to devein shrimp

For those using fresh shrimp, you’ll have to peel and devein them first. First, remove the legs, crack the shell underneath, and then pull it off. This can also be done with kitchen shears by cutting the shell from the top and peeling it down to the bottom. Then, use a small paring knife to slice the middle of the back open to reach the vein. Gently pull it out or rinse it out with cold water while scraping it with a toothpick. 

More tips to consider:

• Pat the shrimp dry before cooking to help the coating stick better. 
• For extra crispy shrimp, add a bit of cornstarch to the flour. 
• Working with cold shrimp will help the vein come out more easily.
• The dark line on the curved side is the one that needs to be removed, not the pale, thin cord underneath. 
• Make sure the shrimp stays very cold until it is ready to be cooked. 

Recipe variations and add-ins:

• Cajun lemon pepper shrimp: To make this lemon pepper shrimp spicy, I add a teaspoon of my Cajun seasoning to the flour mixture.
• Key lime pepper shrimp: For a different citrus flavor, use lime juice and lime zest instead of lemon juice and zest. 
• Add some vegetables: I often add some vegetables to make this a hearty meal in one pan. Some of my favorites are halved baby red potatoes, chopped mushrooms, bell peppers, green beans, peas, and corn. 
• Use other seafood: Try this with tuna, lobster, or crab meat instead of shrimp. It would also be delicious with scallops or mussels.
• Different meat: Another way to change this up is to use a different meat, like chicken, pork, or turkey. 

Serving suggestions:

This shrimp dish is very versatile and can be served over lettuce, pasta, bread, rice, or grits. I have served it on regular white rice like my Instant Pot rice, which is super easy to make in minutes. But it is also great for those watching their carbs, with this cauliflower rice recipe. The nutty flavor makes it so good that I like to eat it on its own as a snack, and it also works as a substitute for rice in any dish. 

If you want to serve it with pasta, try this Instant Pot feta pasta recipe. This TikTok recipe is a fuss-free dish featuring sweet cherry tomatoes and tangy feta cheese that went viral for its low-effort, gourmet appeal. It only takes 30 minutes to make and tastes amazing with this shrimp, too. I love this shrimp on top of any thin spaghetti or fettuccine pasta or on rice. In fact, leftovers are delicious on salads or served in tortillas for tacos. They go great with lettuce, salsa, and other toppings. 

How to store leftovers:

• Refrigerate: This shrimp stays fresh in the fridge for a few days in an airtight container.
• Freezing: Honestly, I don’t like freezing cooked shrimp. The texture gets weird when you thaw them out. 
• Reheating: Reheat in a pan on medium-high heat with olive oil for a few minutes.  

Frequently asked questions

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