Lemon Peppered Shrimp

I simply love shrimp!  I originally posted this in April 2011 and still and all-time favourite.

Having frozen shrimp in the freezer makes weeknights easy if you can’t decide on what to make.  You have them at your fingertips and shrimp are so versatile.  You can vary the recipes, add pasta, rice, salad….whatever your tastes buds are craving.  You can play them down or spice them up!

December 2015 (1 of 1)-64

‘Lemon Peppered Shrimp’

A great appetizer with friends or a weeknight meal.  It’s your choice! These succulent fresh water shrimp sauteed and smothered in a ‘lemon pepper fresh herb’ coating is perfect the on set of summer.


1/2 lb Jumbo fresh water shrimp ( frozen or fresh )
1 tsp thyme
1 tsp parsley
1/2 tsp black pepper
1/2 tsp Jamaican jerk spice ( optional )
pinch of curry powder
1 lemon juiced and zest ( used 1 tbsp approx for the mix – 1/4 lemon juice for the butter )
2 tbsp garlic butter or virgin oil
1 small clove garlic, chopped


Thaw the shrimp if frozen. Mix together the dry ingredients in a mixing bowl and toss the shrimp so they are completed covered. Add the lemon juice and stir around the shrimp. Let sit for 1/2 hour. ( optional )

In a skillet add the butter, finely chopped garlic, herbs, and fresh squeezed lemon juice & zest ( 1/4 lemon ) and bring to a medium to high heat. Add the shrimp and saute for 5 minutes approximately. When they are pink, they are done. *Do not overcook.

Serve hot and garnish with lemon and drizzle the herb garlic butter on top of the shrimp or add to your salad.

Pair with a glass of your favourite white wine.

** Original Photo post from 2011



2 Comments Add yours

  1. The prettiest plated shrimp I have seen.
    🙂 Mandy

  2. Sprat says:

    Thanks Mandy…and ohhhh sooooo good! 🙂

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