Sheet Pan Lemon Pepper Shrimp (Low Carb)

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Easy Sheet Pan Lemon Pepper Shrimp with just 7 ingredients & 5 minutes of cooking! Just dump, cook and enjoy this delicious low-carb, keto-friendly, gluten-free meal!

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I’m not sure why I didn’t think of this before, but better late than never…my latest sheet pan creation is these Lemon Pepper Shrimp!

So as you know I’m currently on a quest to bring you quick and easy recipes that are also budget-friendly.

Well, today’s recipe is all that plus you can add "over-the-top deliciousness!" The shrimp seasoning has a perfect balance of citrus and spice, and pairs wonderfully with pasta, zoodles, rice, polenta, grits… or your favorite steamed veggie for an easy low carb shrimp meal!!

Yep – you’re in the presence of greatness my friend.

When we had friends in town last month, I made this recipe and cooked the shrimp on the grill.

To avoid the time and effort of skewering them, I used a huge grilling mat that completely covered all the grill grates. I cooked them 2 minutes then flipped them with a spatula and cooked for 2 more minutes. They were darn tasty!

It got me thinking… since I know not everyone is grilling yet, or has a massive grill mat, I thought - "why not put them all on a baking sheet and cook them in a hot oven?"

Brilliant – right!??

So that’s exactly what I did.

Deliciousness for sure! The shrimp are perfectly cooked and lemon pepper flavor is nicely balanced.

Plus, they’re low-carb, keto-friendly and gluten free! It only has 3 carbs per serving - perfect for your low-carb meal plan.

And bonus, frozen shrimp were on sale this week at the grocery store. So much winning going on over here!

There are a variety of sizes out there (they are sold by sizes, usually labeled for how many are in a pound). Here’s a quick guide to the sizes I would recommend for this recipe:

Common Shrimp Sizes:

Shrimp Size	How many in a pound?	How many in a serving?
Jumbo	21/25	5-6
Extra Large	26/30	6-7
Large	31/35	8-9
Medium Large	36/40	9-10
Medium	41/50	10-12
Small	51/60	12-15

For today’s recipe I used Large shelled and deveined frozen shrimp, so 8-9 would be a serving size.

You can use whatever size suits you, but you may need to adjust the cook time depending on their size.

Who’s ready to get cooking!??

Allow me to break it down… how to make Sheet Pan Lemon Pepper Shrimp!

How to cook Lemon Pepper shrimp in the oven:

Preheat the oven to 425 degrees. Lightly oil a non-stick baking sheet with oil or nonstick cooking spray and set aside.
Since I used frozen shrimp I defrosted them in the sink under cold running water. Then pat them dry with paper towel when they are defrosted.

In a medium bowl whisk together the olive oil, lemon juice, garlic, and lemon pepper seasoning.

Add the peeled and deveined shrimp to the bowl and gently fold all the ingredients together.

Spread the shrimp evenly on a baking sheet. Bake in preheated oven for 4-5 minutes...

... Just until shrimp have turned opaque/pink and have curled into a "C" shape. Serve as an appetizer or a meal with a salad, or on top of rice or pasta.

PS: If the shrimp are cooked perfectly, you should be able to hold the tail and pull the meat out with a little wiggle from the opposite end. All the meat should come out even the little bit that is tucked into the shell of the tail.

Serve as soon as you remove them from the oven paired with your favorite veggie, or put them over angel hair pasta, rice or even a salad.

These baked shrimp are pretty amazing… with almost no effort, only 7 ingredients, and less than 20 minutes you’ll have one amazingly delicious appetizer or meal!

Yield: 16 ounces