Lemon Pepper Shrimp

This recipe is a delightful and refreshing option to switch things up during the week. It has a light and vibrant flavor with a hint of citrus. You have the flexibility to personalize the toppings and choose the grain of your choice. Personally, I recommend using rice, but you can also try it with orzo or thin spaghetti noodles.

The best part is that this recipe is made with simple ingredients and won't break the bank. It's perfect for meal prep and can be enjoyed either hot or cold. Plus, it can last in the fridge for up to 4 days, so say goodbye to boring lunches and dinners. And the best part? It only takes 20 minutes to make!

 Ingredients: 

 1.5 lb large shrimp, cleaned, tailed and raw

1 cup rice

½ tsp salt

½ tsp course black pepper

1 tsp lemon pepper seasoning

1 tsp olive oil

1 cup sugar snap peas or your fav veggie

3 garlic cloves, minced

2 tsp lemon zest

¼ cup fresh lemon juice

⅓ cup cherry tomatoes, halved

2 Tbsp butter

1 tsp fresh dill

1 tsp fresh oregano

Instructions 

•  Start the rice and if you are trying to save time then use the frozen.  Then, with raw, thawed shrimp (I prefer to buy deveined and tailed shrimp) use what you prefer. Season the shrimp well with seasonings on both sides. Add oil to a skillet and bring to medium heat.
  
•  Add shrimp to the pan/skillet and cook for about 3-4 minutes on each side. set the shrimp aside on a plate. 
  
•  Add the sugar snap peas, and minced garlic. Cook on medium/high for about 3 minutes, add in the shrimp. 
  
•  Add the butter, lemon juice and zest over shrimp and peas, let it cook for about 1-2 minutes. Turn heat off. 
  
•  Layer a bowl with rice, tomatoes, snap peas and shrimp, pour and residual juices over everything. Garnish with fresh chopped herbs of choice. Feel free to add another squeeze of lemon and enjoy!