10 Minute Lemon Pepper Shrimp is super easy and fresh and goes well with so many things. It’s a staple recipe in our house!
I recently discovered that there is an Amazon Prime Video app for Jared’s Xbox where we can stream all the movies and TV shows Prime offers onto the TV. Between that and Netflix, it is difficult not to get sucked into a TV binge session. Lately we’ve been binging on The Good Wife. We just finished the first season alarmingly fast and I’m completely obsessed with the show. Do you guys watch it? I always hate it when my favorite TV shows go on hiatus for the holidays, I love good TV! Thankfully Amazon Prime and Netflix are great substitutes. It’s such a guilty pleasure.
On the opposite side of things, this 10 Minute Lemon Pepper Shrimp recipe is far from a guilty pleasure. It’s amazingly quick, simple, and healthy and can be served any which way your family prefers or your pantry allows. This shrimp is wonderful served over pasta, grains, with steamed vegetables, in a salad, or in a sandwich wrap. I always keep a bag of frozen shrimp in my freezer and I almost always have lemons on hand so this is a perfect solution to the age old question, “What’s for dinner?”
Taste: Super fresh with a peppery bite.
Texture: I love the firm yet soft and tender bite of perfectly cooked shrimp, but there’s nothing worse than rubbery overcooked shrimp so cook them carefully!!
Ease: Ridiculously quick and easy.
Appearance: There’s nothing too special about the appearance of this shrimp but they are mighty tasty.
Pros: Fresh, quick, easy, goes well with many things.
Cons: Absolutely none.
10 Minute Lemon Pepper Shrimp
Yield: 4 servings
1 1/2 pounds large shrimp, peeled and deveined
1 large lemon, zested and juiced
1/2 teaspoon ground black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons chopped fresh Italian parsley
In a large bowl, toss the shrimp, lemon zest, lemon juice, pepper, and salt.
Heat the oil in a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2 minutes per side, or until the shrimp turn pink. Add the parsley. Be careful not to overcook. Remove the shrimp from the heat, adjust seasonings as necessary and serve.
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