Lemon Pepper Shrimp Recipe
large shrimp sautéed in lemon pepper, includes sautéed vegetables, choice of noodles or rice, and up to three salad bar toppings
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Ingredients
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Shrimp & Marinade
Vegetables
Base (choose one)
Finishing & Salad Toppings (up to 3)
Method
Shrimp & Marinade
Marinate shrimp
Pat shrimp dry with paper towels. In a medium bowl combine lemon juice, lemon zest, minced garlic, lemon pepper seasoning, olive oil and kosher salt. Add shrimp and toss to coat. Let marinate 10–15 minutes (no longer than 30 minutes to avoid 'cooking' the shrimp in the acid).
Vegetables
Prep and sauté vegetables
While shrimp marinates, prepare vegetables: julienne peppers, trim broccoli into small florets, halve snap peas if large, and slice green onions. Heat 1 tablespoon vegetable oil and 1 tablespoon unsalted butter in a large nonstick or stainless-steel skillet over medium-high heat until shimmering. Add bell peppers and broccoli and sauté 2–3 minutes until bright and starting to soften. Add sugar snap peas and continue to sauté 1–2 minutes so vegetables remain crisp-tender. Season with 1/4 tsp black pepper and a pinch of salt. Transfer vegetables to a plate and keep warm.
Cooking shrimp
Sauté shrimp
Return the skillet to medium-high heat and add a light drizzle (about 1 tsp) of oil if pan is dry. Add marinated shrimp in a single layer (work in batches if needed). Sear 1.5–2 minutes per side until shrimp turn pink and opaque and edges develop light browning. Do not overcook — total cook time per shrimp is about 3–4 minutes. Stir in the reserved vegetables and sliced green onions to rewarm and combine for 30–60 seconds.
Finish with butter & lemon
Push shrimp and vegetables to one side and add the 1 tablespoon unsalted butter to the pan; as it melts, spoon it over the shrimp and vegetables. Taste and adjust seasoning with additional lemon pepper or salt if needed. Remove from heat and squeeze one lemon wedge over the dish for brightness.
Base & Plating
If serving over rice: divide 2 cups cooked steamed rice between 2 plates (about 1 cup per serving). If serving with noodles: portion 8 oz cooked noodles between plates. Top the rice or noodles with the lemon pepper shrimp and sautéed vegetables.
Garnish with chopped fresh parsley, toasted sesame seeds (optional), and remaining lemon wedges. Add up to three salad bar toppings of your choice (suggested: cucumber, shredded carrots, cherry tomatoes) alongside or on top for a bright, textural contrast.