Lemon Pepper Shrimp Skillet is an easy and healthy weeknight dinner for busy families like mine. It whips together in less than 20 minutes after it has marinated and goes great over rice noodles, rice or quinoa, and veggie noodles. Served over veggie noodles, it is ketogenic, Paleo, and Whole30!
The marinade is super simple. It's made of fresh lemon juice, olive oil, then some parsley, garlic, salt and pepper and red pepper flakes. It takes about 2 minutes to whip together and divide out between the veggies and the shrimp. The marinade time is only an hour, and if you need to cut it short to 30 minutes, it will still be super tasty!
One of the reasons I like shrimp so much is that it takes so little time to cook up and have on the table! After you drain the marinade juices, you simply melt some butter or ghee in the pan and sauté these guys for around 2 minutes per side!
(If you want to get shrimp with the tails removed, go for it. It will probably save you from hearing the family complain about having to remove them....and the harsh reminder of how thankless mom life can be sometimes, lol.)
Quick, One Pot Weeknight Dinner
Once the shrimp is all cooked up, you'll remove it from the pan and add the veggies (that have also been drained of excess marinade) and sauté another 5 minutes until tender.
Add the shrimp back in, sprinkle on some extra salt and pepper and dinner is done!
Rice Noodles for the Win!
It really is as simple as marinading and sautéing, which is about all the bandwidth I have to devote to dinner most nights. As I mentioned before, rice noodles are awesome with lemon pepper shrimp. All you need to do is put on a pot of water to boil when you start the sautéing. A six quart pan should be boiling by the time the veggies are cooked. Then drop the rice noodles in and let them absorb the water for 3-5 minutes and toss them with the shrimp. This is simply one of many serving suggestions that is super quick.
Equipment Needed For This Recipe
Easy Lemon Pepper Shrimp Skillet
- ¼ cup fresh lemon juice
- ½ teaspoon red pepper flakes
- ½ teaspoon cracked black pepper
- ½ teaspoon coarse salt (kosher or sea, or to taste)
- 3 cloves garlic (minced)
- ¼ cup coarsely chopped fresh parsley
- ⅓ cup extra virgin olive oil
- 2 gallon sized ziplock bags
- 1 pound 17/21 shrimp (peeled and deveined, tail on is fine)
- 1 bell pepper (chopped into ½-inch peices)
- 1 zucchini (halved and sliced into ¼-inch slices)
- 1 summer squash (quartered and cut into ¼-inch slices)
- 1 Red onion (diced)
- 2 tablespoons butter or ghee
- additional salt and pepper to taste
- IN A SMALL MIXING BOWL, whisk together the marinade ingredients. Place the all the vegetables in one Ziplock bag and the shrimp in another. Divide the marinade between each bag, pouring half in the shrimp bag and the remaining in the vegetable bag. Toss each bag to evenly coat and refrigerate for 1 hour.
- DRAIN THE SHRIMP and veggies of any access fluid or marinade before cooking.
- MELT 1 TABLESPOON OF BUTTER OR GHEE in a large skillet and sauté shrimp for 4-5 minutes or until shrimp have become pink and opaque. Transfer shrimp to a bowl for later.
- MELT THE LAST TABLESPOON OF BUTTER in the same skillet and then add the vegetables. Sauté, stirring every couple of minutes for 6-8 minutes or until they are tender with golden brown edges.
- RETURN THE SHRIMP TO THE SKILLET and quickly toss. Sprinkle salt , pepper and a few red pepper flake over top and serve immediately.
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