Go Back
–+ servings
Golden lemon pepper shrimp sizzling in a black cast iron skillet with fresh herbs and butter

Lemon Pepper Crispy Shrimp

Lemon pepper crispy shrimp with 2 lbs jumbo shrimp coated in oil, lemon pepper seasoning, and cornstarch, pan-seared until golden and crispy, then finished with a butter baste, fresh parsley, and a squeeze of lemon juice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 people
Course: Appetizer, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Lemon Pepper Crispy Shrimp
  • 2 lbs jumbo shrimp peeled and deveined
  • 2 tbsp oil for coating shrimp
  • 1-2 tbsp oil for the pan
  • 2 tsp lemon pepper seasoning
  • 3 tbsp cornstarch
  • 2 tbsp butter
  • 2 tsp fresh parsley chopped
  • Fresh lemon juice to finish

Equipment

  • Cast iron skillet or heavy pan

Method
 

  1. Pat shrimp completely dry. Toss with 2 tbsp oil and lemon pepper seasoning. Add cornstarch and mix until evenly coated.
  2. Heat pan over medium-high heat with 1-2 tbsp oil. Lay shrimp in a single layer. Cook 1-1.5 minutes undisturbed until golden and crispy on the bottom.
  3. Flip shrimp. Add butter and fresh parsley. Baste with melted butter for about 1 minute.
  4. Squeeze fresh lemon juice over the shrimp and pull off heat immediately. Serve right away.

Notes

Oil in the pan: The oil on the shrimp is for adhesion. Oil in the pan is what creates the crispy sear on the cornstarch coating.
Pat dry: Surface moisture creates steam that prevents browning. Dry each shrimp thoroughly before coating.
Cook in batches: 2 lbs is too much for one pan. Crowding drops the temperature and steams the shrimp instead of searing them.
Butter after the flip: Adding butter at the start would burn at medium-high heat. It goes in after the flip so it bastes the already-crispy shrimp.

Tried this recipe?

Let us know how it was!