lemon pepper shrimp

Sweet Lemon Shrimp Scampi Linguine

Lane's Sweet Lemon Pepper Rub

lemon

tsp minced garlic

butter

Cup Chicken broth or White wine

Parsley

tsp Red pepper flake

In a bowl add 1 tbsp olive oil, 1 tbsp Sweet Lemon Pepper rub, and 1 tsp minced garlic. Add shrimp, toss, and place in refrigerator for an hour.

Cook the linguine per the package instructions

Over medium heat add shrimp and mixture in a skillet. Cook about a minute per side - the shrimp should be pink. Be careful not to burn garlic or shrimp.

Remove shrimp and place in a bowl, but leave as much of the mixture as you can in the skillet. Add red pepper flake and grate 1 tsp minced garlic to the skillet and cook for 1 minute. Add the juice of a lemon and chicken broth cook for about 2 - 3 minutes - reducing by half. Add half a stick of butter, and a tsp Sweet Lemon Pepper rub and fully incorporate and let it thicken the mixture up a bit, around 5 minutes.

Add shrimp to the mixture, toss, and cook for a minute or two. Add pasta to your serving dish, shrimp with mixture, parsley, and enjoy.

An amazingly quick and easy curry filled with plump shrimp and juicy bell pepper. The coconut sauce is ultra creamy, slightly spicy and can’t-stop-eating-delicious.

Thai Coconut Shrimp Curry

shrimp

soy sauce

½ tsp red pepper flakes

turmeric

garlic powder

¼ tsp white pepper

vegetable oil

unsalted butter

bell pepper (sliced)

garlic

tbsp ginger

shallot (finely chopped)

broth

tbsp mild red curry paste

brown sugar

½ tsp turmeric (ground cumin, ground coriander)

tbsp fish sauce

full fat coconut milk ((14 oz/400 ml) coconut milk)

lime (juiced)

tsp sriracha (optional)

torn thai basil

scallions

onions

cilantro

chili pepper

marinating

Get all the prep done before you start cooking. Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

chopping

Grate the ginger and garlic cloves. Finely chop the shallot and slice the bell pepper.

searing

Heat oil and butter in a large skillet over high. Place shrimp in a single layer. Sear, 1 minute per side. Remove from skillet.

sautéing

In the same skillet, add bell pepper. Sauté for 5 minutes, or until it starts to soften. Add garlic, ginger and shallot. Cook until soft and fragrant, about 2 minutes. Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.

simmering

Stir in red curry paste. Add brown sugar, turmeric, cumin, coriander, white pepper, soy and fish sauce. Cook for 1 minute, stir frequently. Pour in coconut milk and bring to a boil. Simmer for 5 minutes or until the sauce starts to thicken.

tossing

Add lime juice, sriracha and Thai basil. Stir to combine. Toss in shrimp, simmer for no longer than 1 minute. Top with cilantro leaves, fried onions and chili pepper. Serve with a crunchy cucumber salad and steamed rice. Enjoy!

This was fantastic! I also added broccoli &amp; baby corn. I sampled as I was cooking fully expecting to add more soy sauce or sriracha or turmeric but nope —it was already perfect! It took about 30 mins to make and there was a fair bit of cleanup afterwards but it was totally worth it!

It’s was fun to make and we added tofu, lime zest, and extra bell peppers.. sautéed onions with bell peppers. I’ll make this again, but probably use less red curry paste, no red pepper, and more coconut milk to our liking. Husband couldn’t finish it and I sweated  threw it lol . Otherwise a good recipe. Any other suggestions to make it a little less spicy?

OMG—This may just be the best dinner I’ve ever made! Didn’t have bell pepper so put in yellow squash. Also used yellow curry paste instead since that’s all I had. Thank you for a great recipe!!

We had this for dinner last night and really enjoyed it. The flavors were wonderful. I will definitely make this again.

I loved this recipe using red curry paste! Do you have suggestions or modifications for using green curry paste just for a change of pace?
Thanks for this delicious recipe!

Made this a couple of nights ago and it was/is delicious! ( have to dial back the Thai chili paste next time: I loved it but too much for one: she actually had coffee ice cream immediately after to cool palate!😉). Definitely a keeper !!

This is a great recipe, although I’ve never seen “mild red curry paste” and so the curry I made was definitely not kid friendly.  Good thing my fridge is jammed with stuff for my kiddo!  Definitely will make again.  I even added another can of coconut milk and it is still pretty darn spicy!

This dish was to die for. As usual with Anna's recipes, the prep work was work every chop, slice, and measure. My husband could not stop eating it and I was right behind him. I followed the recipe exactly as written down to the garnish suggestions. I always find that these recipes are tried and tested so I don't mess with the measures and they always turn out for me. Such a tasty dish with such a true Thai flavour explosion. Thumbs up for this one! Will definitely be adding this to my favourites list. Thank you.

Lemon Pepper Shrimp is a versatile appetizer or meal that is bursting with freshness! The combination of citrus and the savory seasonings make this dish irresistible!

Lemon Pepper Shrimp

all-purpose flour

white pepper

black pepper

onion powder

salt

olive oil

lemon juice

lemon zest

Lemon slices and parsley

If the shrimp is frozen, defrost it under cold running water.

Pat dry with paper towels before cooking.

In a large bowl stir together flour, white pepper, black pepper, garlic powder, onion powder, and salt. Add shrimp and toss to coat.

Place a large skillet over medium-high heat, add butter and oil and when sizzling, add shrimp and cook until crisp and browned, about 2 minutes per side. If needed cook in batches, do NOT overcrowd the pan.

Add lemon zest and lemon juice over to the shrimp, stir for 1 minute and remove from heat.

Serve with lemon slices and parsley.

Made this tonight but forgot to take a picture.  My family loved it and they are extremely picky.  Thank you.

Second time making this recipe and I LOVE it! Hubby requests it every time. I make sure there is plenty spices and seasonings in the flour so it doesn’t seem too bland. Definitely keeping this one! Thank you for sharing.

Lemon pepper shrimp looks delicious. These are really  great flavors .

My family is going to love this!  I love meals that don't take too long to cook, but still taste delicious!

My family loves lemon pepper recipes. Looking forward to giving this try.

My husband and kids would want this. They are all about their shrimp and would eat it daily if they could.

https://www.youtube.com/watch?v=FYT30Tb_C68

Learn how to make Lemon Pepper Shrimp, this is a versatile appetizer or meal that is bursting with freshness! The combination of citrus and the savory seasonings make this dish irresistible!
⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️


INGREDIENTS FOR LEMON PEPPER SHRIMP RECIPE:

1 1/2 pounds  shrimp  (medium size and deveined)
3 tablespoons  all-purpose flour 
1 teaspoon  white pepper 
1/2 teaspoon  black pepper 
1 teaspoon  garlic powder 
1/2 teaspoon  onion powder 
 salt to taste 
2 tablespoons  olive oil 
2 tablespoons  unsalted butter 
2 tablespoons  lemon juice 
1 tablespoon  lemon zest 

🖨 PRINT RECIPE & DIRECTIONS HERE:
https://sweetandsavorymeals.com/lemon-pepper-shrimp/


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Top 3 lemon pepper shrimp recipes from across the web

The most viewed lemon pepper shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Lemon Shrimp Scampi Linguine

Thai Coconut Shrimp Curry

Lemon Pepper Shrimp

Top 3 lemon pepper shrimp recipes from across the web

The most viewed lemon pepper shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Lemon Shrimp Scampi Linguine

Thai Coconut Shrimp Curry

Lemon Pepper Shrimp

The most viewed lemon pepper shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine