This tangy lemon pepper shrimp recipe is one of my go-to quick dinner recipes because it’s easy and goes with almost anything.
This pan-fried shrimp recipe is definitely the best way to enjoy tangy and tasty food. You can eat it as an appetizer on its own or as a main dish over pasta or rice.
Lemon pepper shrimp is one of those recipes that sounds deceptively simple, but delivers huge on flavor The combination of briny shrimp, tart lemon, and punchy black pepper creates magic in your mouth with every bite This pan-fried shrimp dish comes together quickly, making it ideal for busy weeknights. With just a few pantry staples and 10 minutes of active cooking time, you can enjoy restaurant-quality seafood from your own kitchen.
In this detailed guide, I’ll explain how to make tender lemon pepper shrimp with a crispy coating. You’ll also learn tips for maximizing flavor and texture. Let’s dive in!
An Overview of Lemon Pepper Shrimp
Lemon pepper shrimp consists of shrimp dredged in flour and seasoned with lemon pepper and other spices, then pan-fried until golden brown. The flour coating gives the exterior a delightful crunch, while the lemon pepper provides a bright citrus zing. Onion powder, garlic powder, salt and pepper are also commonly used to add layers of flavor. A squeeze of fresh lemon juice before serving balances out the spices beautifully.
This easy shrimp dish can be an appetizer, main course, salad topping or taco filling. The options are endless! It takes just a few minutes of prep and cook time, with very little hands-on effort The ingredients are simple and affordable too. No wonder lemon pepper shrimp is a favorite for hectic work nights.
Choosing the Best Shrimp for Frying
The quality of shrimp can make or break this recipe. Here are some buying tips:
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Size – Opt for medium or large shrimp in the 16/20 to 21/25 per pound range, Smaller shrimp overcook quickly
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Shell – Purchase shrimp that are already peeled and deveined to save time.
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Fresh or frozen – Both work equally well. Thaw frozen shrimp before using.
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Raw vs. cooked – Raw shrimp is ideal to achieve the right texture after frying.
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Dry thoroughly – Blot shrimp with paper towels before coating to help the flour stick.
Assembling the Perfect Coating
A light dredge in flour seasoned with lemon pepper and spices is all you need to create the crispy exterior.
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All-purpose flour – Provides a crisp coating when pan-fried. Rice or cornstarch also work.
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Lemon pepper – This blend adds bright citrus flavor with a touch of heat.
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Onion & garlic powder – Boosts flavor without adding moisture that can make the coating fall off.
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Salt and pepper – Essential for enhancing overall flavor. Go easy on salt if using salted lemon pepper.
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Spice it up – Cayenne, paprika or Old Bay Seasoning can add a flavor kick.
Fry the Shrimp Properly for Maximum Crispness
The cooking method makes all the difference for creating juicy shrimp encased in a crispy, golden crust. Follow these frying tips:
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Use a nonstick pan – The coating will stick less. Stainless steel also works well.
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Preheat oil – Heat 2 Tbsp oil in a skillet over medium-high heat before adding shrimp.
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Don’t crowd the pan – Cook shrimp in a single layer so they brown properly. Work in batches if needed.
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Resist stirring constantly – Let the shrimp sit at least 1 minute before moving to allow the coating to set.
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Don’t overcook – 2 minutes per side is usually enough. Cut into a shrimp to check for doneness.
Serve it Up
Lemon pepper shrimp tastes delicious on its own, but here are some tasty ways to serve it:
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Pile it on top of fresh greens for an easy shrimp salad.
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Stuff it into warm tortillas or tacos with your favorite toppings.
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Enjoy it over rice, pasta or veggie noodles for a heartier meal.
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Skewer it on kabobs with vegetables for easy grilling.
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Add it to seafood pasta dishes like shrimp scampi.
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Sprinkle it on top of pizza, flatbreads or nachos.
Substitutions to Consider
Don’t have one of the ingredients? Here are some easy swaps:
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No lemon pepper? Use zest of 1 lemon + 1⁄4 tsp each salt + pepper instead.
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Skip the flour for a lighter option. Use corn starch or bread crumbs.
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Use Cajun seasoning or Old Bay instead of the garlic and onion powder.
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No fresh lemons? Bottled lemon juice works in a pinch.
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For gluten-free, swap in almond flour or coconut flour for all-purpose.
Storing and Reheating Leftovers
Lemon pepper shrimp stays fresh in the fridge for up to 2-3 days. Here are some storage tips:
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Store shrimp and coating separately to retain crispness.
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For longer shelf life, freeze breaded raw shrimp up to 2 months before frying.
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When reheating, use an air fryer or bake in a hot oven to recrisp.
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Add extra oil or butter to the pan if reheating on the stovetop.
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Avoid microwaving, as it makes the coating soggy.
Common Questions
Can I use frozen shrimp? Yes, thawed frozen shrimp works great in this recipe. There is no need to defrost fully before breading.
Can I make this oven-baked? Yes, bake on a lightly greased sheet at 400°F for 5-7 minutes per side. Spray with oil to reheat.
How long does it last in the fridge? 3-4 days max. The coating may start to soften over time.
What can I serve with it? Some tasty sides are rice, veggies, potatoes, pasta salad, coleslaw or bread.
Tips for Crispy, Flavorful Lemon Pepper Shrimp
Here are my top tips for making this recipe perfectly:
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Really pat the shrimp dry before coating for maximum crispness.
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Don’t skimp on letting the oil pre-heat – it ensures the crust gets crispy.
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Adjust the lemon pepper and spices to your preferred spice level.
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Fry in batches to prevent crowding the pan and steaming the shrimp.
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Protect your hands with gloves when peeling raw shrimp if sensitive to shells.
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Cut into a test shrimp to check for doneness instead of overcooking by mistake.
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Let it cool for 1-2 minutes out of the pan before serving or tossing with other ingredients.
Enjoy Restaurant Worthy Shrimp at Home
Crispy lemon pepper shrimp is worthy of your favorite seafood joint, but costs just a fraction of the price to make at home. With this easy pan-fry technique and basic ingredients, you can enjoy hot-off-the-pan shrimp any night of the week. The bright flavors and satisfying crunch make this recipe a winner for both quick family dinners and entertaining. I hope you’ll give this classic Southern shrimp dish a try soon.
To Cook Shrimp on the Grill:
- If you want to grill the shrimp, leave out the flour and blend the spices with olive oil instead.
- Water-soaked wooden skewers should have three or four shrimp on them so they don’t burn on the grill.
- Over medium heat, grill for four minutes, then turn over and grill for four more minutes.
- Add ½ of the lemon juice on top and serve with lemon slices and parsley.
To Make Lemon Shrimp
- Defrost, peel and devein shrimp. Use cold water to rinse and a paper towel to dry.
- To coat the shrimp, mix the flour, garlic powder, lemon pepper, salt, and pepper in a bowl (see recipe below). Add the shrimp to the bag and toss to coat.
- Warm up the oil and butter in a big pan over medium-high heat.
- Put the shrimp in the pan when the butter and oil start to sizzle. Cook until the shrimp are opaque and the coating is brown and crispy. Move them around in the pan and shake it until all of them are fried. Do not overcook!.