Craving seafood but don’t want to spend all day in the kitchen? If you’re looking for a flavorful shrimp dish that can be prepared in under 20 minutes, I’ve got you covered. My Lemon Pepper Buffalo Shrimp has the perfect balance of savory, spicy, and zesty citrus. You can make it on the stovetop, so you don’t have to wait for the grill to heat up! This recipe features extra-large shrimp coated in a homemade butter sauce that soaks into every crevice, filling each bite with succulent goodness. The shrimp is seasoned with my latest seasoning blend, giving it a delicate citrus flavor with the classic taste of cayenne pepper sauce.

We enjoyed this recipe as a game-day snack, but you can also serve it on pasta night over your favorite noodles. For an out-of-the-box option, place your shrimp over a bowl of rice or salad greens or stuff them in a wrap. This recipe is perfect for busy weeknights, game day spreads, or even summer cookouts on the beach. It’s also an excellent option for those who don’t have grills but want a taste of BBQ flavor. I guarantee this versatile dish will become one of your new favorites.

Lemon Pepper Buffalo Shrimp | Heath Riles BBQ

Shrimp is one of the most flexible protein cooking options, with endless flavor combinations. It’s also extremely light, making it a great pick for those on a health journey. The shrimp’s mild flavor makes it the perfect vehicle for bold spices, like my Lemon Pepper Buffalo Seasoning. You can customize this recipe by adding more of my seasoning blend - an excellent option for those who prefer a burst of heat. If you have more time, you can always grill the shrimp first for a hint of char or marinate it. 

You can also use the butter sauce to top chicken breasts, salmon, vegetables, crab, or steaks. Whatever path you choose, you’ll end up with a meal that will get people talking. 

The Ingredients

This mouthwatering recipe comes together with under five ingredients. Here’s what you need to add to your shopping cart. 

• Butter. The base of my shrimp sauce is butter, which soaks into the shrimp, giving it a silky smooth texture. I recommend using unsalted butter so you don’t overpower the shrimp’s natural flavor. 
• Minced garlic. I added a dash of “jarlic” to my butter sauce, but you can always use fresh if preferred. I love keeping a jar of minced garlic on hand for those days that the grocer doesn’t have fresh. The garlic flavor pairs well with the light citrus notes of my signature seasoning blend. 
• Heath Riles BBQ Lemon Pepper Buffalo Seasoning. This seasoning blend is a wonderful addition to seafood, steak, pulled pork, casseroles, popcorn, and chicken wings. It features a delicious mix of garlic, cayenne pepper sauce powder, parsley, and lemon peel. If you’re looking for a fun twist for your next Buffalo wing-inspired dish, try this seasoning. 
• Extra-large jumbo shrimp. I love using extra-large jumbo shrimp for a hearty snack, appetizer, or light dinner. This particular size is forgiving and doesn’t require as much babysitting as smaller types of shrimp. For best results, I recommend using fresh shrimp. 

The Process for Making Lemon Pepper Buffalo Shrimp

Check out the detailed demonstration in the video and recipe card. For now, here’s a quick rundown of how these Lemon Pepper Buffalo Shrimp came to be. 

1. Make the sauce. To make the sauce, I heated a cast-iron pan on a stovetop over medium-low heat. Then, I added a stick of butter and let it melt. Once the butter was almost melted, I added the minced garlic and a healthy dash of Heath Riles BBQ Lemon Pepper Buffalo Seasoning. I stirred the ingredients together and let the mixture simmer until the butter started to brown. 
2. Add shrimp. Next, I turned the heat to low and added the shrimp to the pan, stirring until each piece was covered with sauce. You may need to add another ½ stick of butter and more seasoning to coat the shrimp thoroughly. I let the Lemon Pepper Buffalo Shrimp cook for 8 minutes until they were no longer translucent. I removed the seafood from the burner and let it cool before plating. 

The Results

My Lemon Pepper Buffalo Shrimp was tender and juicy, soaked in our butter sauce. The hint of citrus made the shrimp come alive. 

Serving Suggestions for Lemon Pepper Buffalo Shrimp

Serve this delicious entrée over pasta or with some crusty French bread and a side salad. 

Storing Leftovers

You can store leftover Lemon Pepper Buffalo Shrimp in the fridge for 3-4 days. Reheat in a saucepan over low until warmed through. You can also freeze the shrimp for up to 4 months, but the texture may be different when re-thawed.

Equipment and Tools

YETI 12" Cast Iron Skillet, ThermoWorks Hi-Temp Silicone Spatula.