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!
Easy Lemon Pepper Shrimp
Hey, everyone! Nichole here from The Salty Marshmallow! I’m super excited to be doing some contributing posts in the upcoming months here at Yellow Bliss Road!
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!
Ok, let’s talk shrimp!
- 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!
- One thing I love about this recipe is that 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.
How to Make Lemon Pepper Shrimp
- 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 yor 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.
It’s a refreshing change to have something a little healthier and lighter at gatherings. 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.
What to do with leftovers
Sheet Pan Lemon Pepper Shrimp should be refrigerated in an airtight container for up to 3 days. Shrimp 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.
Want to know what else you can do with that sheet pan?
- Sesame Chicken and Vegetables Sheet Pan Dinner
- Easy Shrimp Boil Sheet Pan Dinner
- Teriyaki Barbecue Pineapple Chicken Sheet Pan Dinner
- Smoked Sausage and Potato Sheet Pan Dinner
How about some more delicious easy dinner recipes?
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!