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!

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Course: Main Dishes

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Author: Jennifer Stewart

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.

This recipe first appeared on Take Two Tapas.

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