Recipe

Lemon Pepper Butter Shrimp

A fast, one skillet shrimp dinner with garlicky lemon pepper butter and a bright parsley finish.

By Matt Campbell

•

4.8

A close up, real photo of shrimp sizzling in a black skillet coated in glossy lemon pepper butter with visible minced garlic and chopped parsley, with a lemon wedge on the side

Lemon pepper is usually the go-to for chicken and salmon, but shrimp is where it really shows off. Shrimp cooks in minutes, which means that punchy citrus and pepper hit you immediately, and the butter turns into a glossy, dunk-everything sauce before you can even think about ordering takeout.

This is my kind of weeknight cooking: one skillet, accessible ingredients, and a finish that tastes restaurant-y without getting precious. We build the sauce with butter, garlic, lemon pepper seasoning, and a quick squeeze of lemon. Then we toss in shrimp just long enough to turn pink and juicy. Parsley at the end keeps it fresh and a little fancy in the low-effort way we all deserve.

Serve it as is with crusty bread, or pile it over rice or pasta and let the sauce do what it does best.

A real photo of lemon pepper butter shrimp spooned over spaghetti in a shallow bowl with chopped parsley and lemon zest on top

Why It Works

Fast cook time, tender shrimp: Shrimp is in and out of the skillet quickly, so you get juicy bites instead of rubbery ones.
Big flavor from a short ingredient list: Lemon pepper seasoning brings citrus oils and peppery heat, while garlic and butter round it out.
A sauce you can actually use: A small splash of broth or pasta water loosens the butter into a silky sauce that clings to rice, noodles, or bread.
Bright finish: Lemon juice and parsley at the end keep everything from tasting heavy.

Pairs Well With

Storage Tips

Refrigerate: Store leftover shrimp and sauce in an airtight container for up to 2 days. Shrimp is best sooner rather than later.

Reheat gently: Warm in a skillet over low heat with a splash of water or broth just until heated through. Avoid microwaving on high, which can turn shrimp chewy fast.

If you already mixed it with pasta: Add a tablespoon or two of water before reheating so the noodles loosen and the sauce comes back to life.

Freezing: I do not recommend freezing cooked shrimp here. The texture tends to go bouncy and watery after thawing.

Common Questions

Can I use frozen shrimp?

Yes. Thaw first for the best sear and texture. Quick method: put the shrimp in a colander and run cold water over them for 5 to 10 minutes (or until fully thawed), separating as they loosen, then pat very dry. Cook promptly after thawing.

What kind of lemon pepper seasoning should I buy?

Any standard lemon pepper blend works. Some are saltier than others, so start lighter, taste the sauce, and add more at the end if needed. If your blend is very fine or contains sugar or citric acid, keep the heat at medium when seasoning hits the pan so it does not scorch.

How do I keep shrimp from getting rubbery?

Two rules: dry shrimp, hot pan. Cook just until opaque and pink and curled into a loose C shape as a general indicator, usually 1 to 2 minutes per side depending on size and heat. If you use a thermometer, aim for about 120 to 145°F in the thickest part.

Can I make it creamy?

Yes. After the shrimp comes out, add 2 to 4 tablespoons heavy cream to the skillet and simmer 30 seconds, then return shrimp briefly to coat. Keep the heat low so it stays smooth.

Is this spicy?

It is peppery, not hot. If you want heat, add a pinch of red pepper flakes with the garlic.

Any allergen notes?

This recipe contains dairy (butter). If you add cream, it is extra dairy-forward. Use olive oil or a dairy-free butter if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is great)
Tongs or a spatula
Microplane or fine grater (optional for zest)
Cutting board and knife
Measuring spoons

This is one of those recipes I started making when I wanted dinner to feel like a win without turning the kitchen into a situation. Lemon pepper was already in my spice rack, shrimp was in the freezer, and butter and garlic are basically my emergency contacts. The first time I made it, I poured the sauce over rice and ate it standing at the counter like it was a snack. Now it is my default “I need something bright and cozy at the same time” dinner, especially when I am trying to keep things simple but still want that pause-mid-bite moment.

Serving note: This makes 4 generous servings as a main with sides, or about 6 if you are serving it as a starter.

Lemon Pepper Butter Shrimp

(4.8 Reviews)

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4

Ingredients

1 1/2 pounds large shrimp, peeled and deveined (tails on or off), preferably 21/25 or 26/30 count
1 tablespoon olive oil (or other neutral oil)
4 tablespoons unsalted butter, divided
4 cloves garlic, minced
2 to 2 1/2 teaspoons lemon pepper seasoning, plus more to taste
1/2 teaspoon kosher salt, optional and to taste
2 tablespoons chicken broth or water (or pasta water if serving with pasta)
1 lemon, zested (optional) and juiced
2 tablespoons chopped fresh parsley
Optional for serving: cooked pasta, cooked rice, or crusty bread

A real photo of raw peeled shrimp on a cutting board next to minced garlic, a lemon, parsley, and a small bowl of lemon pepper seasoning

Instructions

Dry and season the shrimp. Pat shrimp very dry with paper towels. Toss with 1 1/2 to 2 teaspoons lemon pepper seasoning. Hold off on extra salt until you taste the finished sauce since many lemon pepper blends already contain salt.
Heat the skillet. Set a large skillet over medium-high heat. Add the olive oil and 1 tablespoon unsalted butter. When the butter is melted and foamy, you are ready.
Sear the shrimp. Add shrimp in a single layer. Cook 1 to 2 minutes per side, just until opaque, pink, and lightly browned at the edges. (Timing depends on size and heat, so use the color change as your cue.) Work in two batches if your pan is crowded. Transfer shrimp to a plate.
Build the lemon butter sauce. Lower heat to medium. Add remaining 3 tablespoons butter. Add garlic and cook 20 to 30 seconds, just until fragrant. Stir in 2 tablespoons broth or water to loosen the butter into a silky sauce.
Finish with lemon and parsley. Turn off the heat. Stir in lemon juice and optional zest. Taste, then add more lemon pepper seasoning and salt if needed. Add parsley.
Toss and serve. Return shrimp (and any juices) to the skillet and toss for 30 seconds to coat. Serve immediately over pasta or rice, or with bread for dunking.

Matt’s tiny trick: If the sauce ever looks a little broken or oily, add 1 tablespoon warm water and stir vigorously. It usually snaps back into a glossy sauce in seconds.

A real photo of shrimp being tossed in a skillet with glossy lemon butter garlic sauce, with chopped parsley visible

Nutrition information is estimated.

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