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Sheet Pan Lemon Pepper Shrimp is delicious for dinner or a fun appetizer to share! It’s packed with flavor, uses simple ingredients and is ready in 10 minutes!
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Easy Lemon Pepper Shrimp
Today I’m sharing my recipe for a really simple Lemon Pepper Shrimp! My idea of a perfect dinner is one that requires minimal ingredients that produce maximum flavor, and if we can get away with fewer dishes, that’s always a win too!
Why We Love This Recipe
- This recipe calls for one sheet pan, and one medium sized bowl for mixing up the mouth-watering sauce for the shrimp.
- Most of the spices involved you probably already have on hand. We use salt, garlic (you can use powder or fresh minced), paprika, and of course lots of black pepper!
- It’s super versatile. We often make a simple meal out of just this shrimp with a big salad on the side. However you decide to serve this, it’s a total winner of a hassle-free, crowd pleasing shrimp dish.
- It’s also amazing served over pasta or rice, and you can double the sauce if you want extra!
- I’ve also been known to whip this up for game day parties in the fall! It’s honestly really great served warm, or cold, and people can’t get enough of it.
Ingredients for Lemon Pepper Shrimp
- Shrimp – I used medium shrimp, or 36/40, which indicates how many pieces are in a pound. This recipe will work with any size shrimp. Make sure they are peeled and deveined, but keep the tails on for a pretty presentation.
- Olive oil
- Lemon juice – Fresh is always better than bottled. To get the most juice from your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
- Seasonings – Garlic powder, Paprika, Kosher salt and Black pepper.
How to Make Lemon Pepper Shrimp
Get a detailed list of ingredients & instructions in the recipe card below.
- Preheat your oven. This is how you should really begin most recipes. Get that oven hot to promote even cooking.
- Grab your favorite sheet pan with sides and lightly grease it with a nonstick cooking spray or line it with foil.
- Whisk together some lemon juice, black pepper, olive oil, garlic, paprika and salt. This will be the seasoning for your shrimp so feel free to play around with the flavors. Old Bay would be really nice in this as well.
- Toss the shrimp in the mixture until it’s really nicely coated. I like to keep the tails on for presentation, but you can use shrimp that already has the tails removed. Just make sure they’re deveined (the little black vein along the back of the shrimp is removed).
- Spread the shrimp out on the baking sheet you prepared earlier. Stick some lemon sliced around the pan for aromatics and bake for about 8-10 minutes.
Don’t want to turn on your oven? You can also grill, saute or air fry these shrimp.
Grill: Thread the shrimp on skewers or use a grill pan. Cook for a couple of minutes per side over medium-high heat (350-400 degrees).
Saute: Heat a large skillet over medium-high heat. Add some butter or olive oil to the pan and add the shrimp, cooking for a couple of minutes per side.
Air Fry: Preheat to 400 degrees, then spread the shrimp evenly inside the basket of the air fryer in a single layer. Cook using the air fry setting for 8 minutes or until opaque and cooked through.
It’s a refreshing change to have something a little healthier and lighter at gatherings, and this shrimp makes a great appetizer or a filling for tacos. But, it can still definitely hold its own flavor wise! Even next to more decadent recipes like Key Lime Pie Cheesecake Dip and Crispy Baked Chicken Wings.
For garnish, sprinkle with freshly ground black pepper or fresh minced parsley.
What to Do With Leftovers
Shrimp should be refrigerated in an airtight container for up to 2-3 days. It tends to spoil quicker than other proteins, so I recommend eating it within a couple of days. This shrimp recipe makes great meal prep; add it to salads, pastas or just on it’s own. It’s great hot or cold.
More Easy Dinner Recipes
- One Pot Pizza Pasta
- Homemade Turkey Meatballs
- Shrimp Scampi
- Garlic Shrimp & Tomato Spaghetti
- Crockpot Frito Chili Pie
Sheet Pan Lemon Pepper Shrimp
- 1 pound medium shrimp peeled and deveined
- 1 tablespoon olive oil
- 2 tablespoons fresh lemon juice about one lemon
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- Preheat oven to 400 degrees. Lightly oil a non-stick sheet pan with oil or nonstick cooking spray and set aside.
- In a medium bowl whisk together the olive oil, lemon juice, garlic, pepper, salt, and paprika.
- Add the shrimp to the bowl and gently stir with a spoon to coat.
- Spread the shrimp evenly on the prepared baking sheet. Bake in preheated oven for 8-10 minutes, just until shrimp has turned pink and is firm.
- Serve as a meal with a salad, or on top of rice or pasta. Also great as a cold appetizer!