Lemon Pepper Shrimp
This Lemon Pepper Shrimp recipe is perfectly seasoned with tangy lemon and the best blend of spices. From there, the succulent shrimp is drizzled in a zesty lemon butter sauce for mouthwatering flavor. Serve it over pasta, salads, or with your favorite side dishes. We provide three different cooking methods to ensure this dish will elevate your next meal.
Servings 4 servings
Calories 291kcal
Ingredients
- 1 pound raw shrimp Peeled and deveined.
- 2 teaspoons lemon pepper seasoning
- 1/2 teaspoon smoked paprika Regular paprika is fine.
- salt to taste
- cooking oil I use olive oil.
- 1/4 cup buttermilk Only necessary for breaded shrimp.
- 1/4-1/2 cup fish fry breading Only necessary for breaded shrimp. Use enough to fully coat the fish.
Lemon Pepper Glaze
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice For me this was the juice from 1 small lemon.
- 1 1/2-2 teaspoons lemon zest
Instructions
Lemon Pepper Glaze
- Add the butter, lemon juice, and lemon zest to a saucepan on medium-high heat. Stir and cook until the lemon zest has dissolved.
Breaded Shrimp
- Ensure the shrimp is completely dry.
- Add the shrimp to a bowl large enough to dredge the shrimp with the buttermilk. Ensure the shrimp is coated.Combine the fish fry breading, paprika, lemon pepper, and salt to a separate bowl large enough to dredge the shrimp
- Sprinkle the fish fry onto both sides of the shrimp. Ensure the shrimp is coated with breading. Add additional breading if necessary.
- Air Fryer: Spray the air fryer basket with cooking oil. Place the breaded shrimp in the air fryer basket. Spray the shrimp with cooking oil.
- Cook the shrimp for 5 minutes on 400 degrees. Open the basket and flip the shrimp to the other side. Cook for an additional 3-5 minutes or until crisp.
- Top the shrimp with the lemon pepper glaze or use it for dipping. I like to top the shrimp with glaze and then air fry for an additional 1-2 minutes for the glaze to seep in.
- Oven: Line a baking sheet with parchment paper. Placed the breaded shrimp on the parchment paper. Spray the shrimp with cooking oil.
- Bake on 400 degrees for 8-10 minutes until golden brown. Cook time will vary based on the size of the shrimp.
- Top the shrimp with the lemon pepper glaze or use it for dipping.
Non-Breaded Shrimp
- Ensure the shrimp is completely dry.
- Sprinkle both sides of the shrimp with lemon pepper, paprika, and salt to taste. Rub the spices into the shrimp.
- Pan Sear: Add 1 teaspoon of cooking oil or butter to a skillet on medium-high heat.
- When hot, add the seasoned shrimp. Do not overcrowd the pan. The shrimp shouldn't touch. Cook the shrimp in batches if needed.
- Cook the shrimp for 2-3 minutes on each side until the shrimp is cooked through. It will turn opaque at the center. The shrimp will form a C shape when fully cooked.
- Top the shrimp with the lemon pepper glaze.
- Air Fryer: Add the seasoned shrimp to the air fryer. Air fry on 400 degrees for 7-10 minutes or until the shrimp is cooked through. Cook time will vary based on the size of the shrimp.
- Top the shrimp with the lemon pepper glaze.
- Oven: Line a baking sheet with parchment paper. Placed the seasoned shrimp on the parchment paper.
- Bake on 400 degrees for 4-6 minutes until the shrimp is cooked through. It will turn opaque at the center. The shrimp will form a C shape when fully cooked. Cook time will vary based on the size of the shrimp.
- Top the shrimp with the lemon pepper glaze.
Notes
To substitute buttermilk, you can use a beaten egg instead.
If substituting the fish fry, you can make your own fish fry using 1/2 cup cornmeal and 1/2 cup of all-purpose flour. Combine the cornmeal and flour mix to create your breading.
For breaded shrimp, be sure to spray the shrimp with oil in order to get them to crisp and for the fish fry breading to adhere.
For any cooking method you use, your cook time will vary based on the size of the shrimp you use. You will need to keep a watchful eye as it cooks or you will risk overcooking the shrimp and it will turn out dry.
If your shrimp is dry, rubbery, or mushy, you cooked it too long. Shrimp cooks fast. The key is to remove them from the heat right when the flesh is uniformly pink. Watch shrimp closely as it cooks, do not wander away, especially if you are cooking it in a pan and searing it on the stove.
You can melt the butter for the glaze in the microwave and combine it with the lemon. I find it harder to get the lemon zest to smooth out doing it this way. (So I don’t, lol).
Nutrition
Serving: 4oz | Calories: 291kcal | Carbohydrates: 21g | Protein: 14g | Fat: 9g