Chinese lemon pepper shrimp recipe

Chinese lemon pepper shrimp is a quick, flavorful dish that’s great for busy weeknights or when you’re craving takeout at home. Crispy shrimp are coated in cornstarch, lightly fried, and tossed in a sweet and tangy sauce made with soy sauce, lemon, and brown sugar. Garlic, ginger, and fresh lemon slices add even more depth and fragrance. Served with white rice, this recipe is easy to double and makes dinner both simple and exciting.

Why this recipe works

• Crispy texture: Coating the shrimp in cornstarch before frying creates a light, crunchy exterior that holds the flavorful sauce beautifully.
• Balanced sauce: Soy sauce, lemon juice, and brown sugar mix into a glaze that is sweet, tangy, and savory all at once.
• Fragrant base: Garlic, ginger, and stir-fried lemon slices infuse the oil, giving the dish a fresh and aromatic boost.
• Quick cooking: Shrimp cooks in minutes, which makes this recipe an excellent option for fast dinners without sacrificing taste.
• Flexible portions: The recipe doubles easily, letting you scale it up for larger family meals or dinner guests with no extra hassle.

Serving suggestions

• Classic pairing: Serve Chinese lemon pepper shrimp with steamed white rice to soak up the sauce and make a filling meal.
• Fresh side: Pair the shrimp with sautéed vegetables such as broccoli or bok choy to add color, crunch, and balance to the dish.
• Noodle option: Toss the shrimp and sauce with lo mein or rice noodles for a quick one-pan dinner that feels like restaurant food.
• Party dish: Serve the shrimp on a platter with toothpicks as an appetizer, making it easy for guests to enjoy at gatherings.
• Light lunch: Add the shrimp to a fresh green salad for a lighter meal that still delivers bold, sweet, and tangy flavors.

Chinese lemon pepper shrimp recipe

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Try Chinese lemon pepper shrimp for a flavorful takeout-style meal at home, made with crispy shrimp in a tangy, peppery sauce.

• Author: Bobby
• Total Time: 30 minutes
• Yield: 2 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1lb medium raw shrimp (peeled and deveined with tails removed)
• 1/2 cup cornstarch
• 1 cup of vegetable oil
• 4 lemon slices
• 2 green onions (sliced)

Sauce-

• 1 tablespoon vegetable oil
• 2 tablespoons fresh garlic (chopped)
• 1/2 teaspoon fresh ginger (minced)
• 1/3 cup soy sauce
• A 3/4 cup of water
• 2 teaspoons cornstarch
• 1/4 cup dark brown sugar
• 2 teaspoons lemon juice
• 2 teaspoons coarse ground black pepper

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Instructions

1. In a shaker bag or sealable plastic bowl coat the shrimp with a ½ cup of cornstarch. Let the shrimp sit for about 5 minutes so that the cornstarch will adhere better.
2. Heat 1 cup of vegetable oil in a wok (or large skillet) over medium heat. Add the shrimp to the wok and sauté for 3 to 4 minutes or until the shrimp are lightly browned and fully cooked. Remove from the wok with a slotted spoon and drain on paper towels. Dump out the oil.
3. Heat 1 tablespoon of oil in the wok over medium heat. Add garlic, ginger, and lemon slices and stir-fry for 15 seconds. Add soy sauce, and then dissolve 2 teaspoons of cornstarch in a ¾ cup of cold water, and add to the wok. Add brown sugar, lemon juice, and black pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Remove from heat.
4. Toss the fried shrimp with the sauce and top with green onions.

Nutrition

• Serving Size:
• Calories: 1577
• Sugar: 38.9 g
• Sodium: 1400.6 mg
• Fat: 118.4 g
• Carbohydrates: 100 g
• Protein: 51.4 g
• Cholesterol: 364.9 mg