Lemon Pepper & Poppy Shrimp
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Lemon Pepper & Poppy Shrimp


  • 2 tbsp. olive oil

  • 2 tbsp. butter

  • 2 lemons—1 thinly sliced and 1 zested (about 1 1/2 tsp.) and juiced (about 1/4 cup)

  • 4 cloves garlic, thinly sliced or chopped

  • 2 tbsp. poppy seeds

  • 1 to 2 tbsp. coarsely ground black pepper

  • 1 tsp. sweet paprika or smoked paprika

  • ¾ to 1 cup white wine or chicken stock (eyeball it)

  • 2 lb. peeled and deveined large shrimp, tails on

  • Kosher salt

  • A fat handful of fresh flat-leaf parsley, finely chopped

  • Warm crusty bread, for mopping up the sauce


Step 1

In a large skillet, heat the oil, two turns of the pan, over medium to medium-high. Melt in the butter. When it foams, add the sliced lemon and garlic; cook, swirling the pan often, until aromatic, 30 to 60 seconds. Add the lemon zest, poppy seeds, pepper, and paprika; stir constantly until very aromatic, about 1 minute. Add the wine; simmer, stirring often, until reduced by half, about 2 minutes.

Step 2

Add the shrimp to the sauce; cook, stirring often, until pink on the outsides and opaque in the centers, 3 to 4 minutes; season with salt. Mix in the lemon juice and parsley. Serve on plates or in shallow bowls with the bread to mop up the sauce.

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