Air Fryer Lemon Pepper Shrimp
Whether you want a quick appetizer for a crowd or a bright and refreshing part of a meal, this Lemon Pepper Shrimp recipe is sure to please anyone!
Lemon Pepper Shrimp
Cooking shrimp can be a little scary sometimes. If they cook too long, you can get tough, rubbery shrimp, but if they are undercooked, they can be mushy and unpleasant.
This recipe can be made easily in an air fryer so you don’t even have to watch them, making it quick and easy, as well as less scary to cook.
If you don’t own an air fryer, don’t worry! These shrimp are also great on the stove or in the oven with similar results! Soon, shrimp won’t be intimidating anymore, and you’ll be making shrimp dinner recipes all the time!
Love lemon? Check out this Lemon Honey Chicken Sheet Pan Meal, Italian Lemon Drop Cookies, and my Homemade Italian Dressing.
Ingredients Needed
Shrimp- For this recipe, we used medium-large- to large shrimp (size 31 to 40 range). While you can use other sizes, you will have to adjust cook time a little.
Seasonings- While this is a recipe using salt and pepper, you don’t use regular black pepper. Instead, you use lemon pepper alongside garlic powder.
Lemon- For a burst of bright acidity, use fresh lemon slices and juice. Zest the lemon before juicing and save for later!
Garnishes- Thai basil adds a unique and delightful flavor to the shrimp, but normal basil, parsley, or dill can also be included, or you can omit the herbs completely.
Olive oil- Even for air fryer recipes, you need a bit of oil. Olive oil is best, but you can use any oil or oil spray you have as long as it doesn’t impart flavor.
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How to Make Lemon Pepper Shrimp Recipe
First: Make sure to clean and rinse the shrimp. Devein the shrimp if not already done. Pat dry with a paper towel. During this time, preheat your air fryer to 370F.
Second: Mix the oil and lemon juice and add the shrimp. Mix all seasonings, add shrimp, and toss.
Third: Add your shrimp to the air fryer. Try not to crowd and make sure your shrimp are only a single layer. Top the shrimp with lemon slices.
Fourth: Cook for five minutes. When done, garnish with fresh herbs if desired.
For the full recipe and detailed baking instructions, please see the recipe card at the end of this post.
What if I don’t have an air fryer?
I love cooking dishes in my air fryer like this crispy Air Fryer Tortellini. But, if you don’t have an air fryer, don’t worry! You can cook these on the grill, in a large skillet, or on a sheet pan in the oven.
Stove: prepare the shrimp the same way, but throw them on a pan at medium-high heat. Cook them until the shrimp have a pink color and are opaque. Place lemons on top right at the end or squeeze more juice on them when serving. You can sprinkle the herbs on top after cooking.
Grill: Prep the shrimp as listed above. Place the shrimp on bamboo skewers that you have soaked in water for a few minutes. You can also stick the lemon slices on the skewers between each shrimp.
Grill for approximately 4 minutes on each side. Look for the signature pink color and opaqueness. Sprinkle the herbs on top after and remove them from the skewers if you desire.
Oven: Preheat oven to 400 degrees. In the meantime, spray a sheet pan with oil and season the shrimp. Spread the shrimp evenly across the baking sheet, keeping it all on one layer, place lemon slices on top, and throw it into the oven.
Bake for 8 to 10 minutes or until cooked through. When done, place the herbs on top.
Can I use already cooked shrimp?
Since you don’t want to overcook shrimp, using pre-cooked shrimp is not ideal for this recipe. Fresh or frozen raw shrimp allows you to properly impart the flavor from the lemon pepper.
Can I make my own lemon pepper?
Yes! Making your own lemon pepper is easy, as all you need is lemon zest, salt, and pepper. This should be made in advance, as it can take about an hour to make, if not longer.
Tips for No Leftovers
- If you buy frozen shrimp, let them thaw fully before beginning this recipe.
- Cooked shrimp can last 3-4 days in the fridge in a shallow container or wrapped tightly in foil or plastic wrap.
- Put any leftover liquid as well into the container to prevent the shrimp from drying out when reheated. If there isn’t any leftover, add a bit of water when reheating.
- The best method for reheating shrimp is on a stovetop on a low simmer.
- If you want a bit of a kick, you can add some red pepper flakes to this recipe.
- For the size shrimp we used, generally 4 to 6 shrimp equals a serving or 4 ounces.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
When you are pressed for time and want a quick shrimp dish, try this easy and delicious tangy lemon pepper shrimp recipe! It’s one of my go-to quick dinner recipes, and goes with just about anything!
Lemon Pepper Shrimp
Ingredients
- 12 ounces shrimp Large Peeled & Deveined Raw shrimp 31-40 per lbs, thawed
- 1 tablespoon olive oil or any vegetable oils you like
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon lemon pepper
- 1 teaspoon garlic powder
- Lemon slices optional
- Thai basil optional
Instructions
- Use peeled, deveined, and butterflied shrimp. Leave of tails if desired.
- Rinse the shrimp and pat dry.
- Place in a large mixing bowl.
- Add olive oil and lemon juice. Toss to coat.
- Mix the salt, lemon pepper, and garlic powder. Toss over shrimp.
- Preheat air fryer to 370F.
- Place shrimp in the air fryer basket in a single layer. Be sure to leave space between the shrimp for even cooking. You might need to cook in batches if the basket is small.
- Air fry at 370F for 3-4 minutes or until shrimp is pink and opaque.
- Remove and top with lemon slices and Thai basil if desired.
- Enjoy!
Notes
- If you buy frozen shrimp, let them thaw fully before beginning this recipe.
- Cooked shrimp can last 3-4 days in the fridge in a shallow container or wrapped tightly in foil or plastic wrap.
- Put any leftover liquid as well into the container to prevent the shrimp from drying out when reheated. If there isn’t any leftover, add a bit of water when reheating.
- The best method for reheating shrimp is on a stovetop on a low simmer.
- If you want a bit of a kick, you can add some red pepper flakes to this recipe.
- For the size shrimp we used, generally 4 to 6 shrimp equals a serving or 4 ounces.
Nutrition
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