Black Pepper Shrimp (Paula Deen)

Prep Time
Cook Time
Ready In

Recipe: #32993

July 22, 2019

"I had this once and loved it. I adapted the method to stove top.if you scale it down I would not just halve the butter but make it five or six tablespoons to have more sauce"

Original is 6 servings


  • Serving Size: 1 (254.5 g)
  • Calories 314.6
  • Total Fat - 17.8 g
  • Saturated Fat - 10.1 g
  • Cholesterol - 326.3 mg
  • Sodium - 1419.8 mg
  • Total Carbohydrate - 6.4 g
  • Dietary Fiber - 1.3 g
  • Sugars - 0.1 g
  • Protein - 31.8 g
  • Calcium - 155 mg
  • Iron - 1 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Wash and drain shrimp

Step 2

Melt butter add garlic

Step 3

Cook three minutes on low

Step 4

Add pepper and stir until butter is nicely browned, almost mahogany

Step 5

Add shrimp, cook until pink about five minutes

Step 6

Serve with lots of napkins


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When purchasing shrimp, make sure to buy them fresh, preferably from a reputable seafood market.
  • If you don't like a lot of heat, you can reduce the amount of black pepper used in the recipe.

  • For the butter, substitute olive oil for a healthier option. This substitution will reduce the amount of saturated fat in the dish, making it a healthier option.
  • For the shrimp, substitute chicken for a vegetarian option. This substitution will make the dish vegetarian friendly, allowing more people to enjoy it.

Lemon Pepper Shrimp Wash and drain shrimp. Melt butter and add garlic and lemon zest. Cook three minutes on low. Add pepper and stir until butter is nicely browned, almost mahogany. Add shrimp, cook until pink about five minutes. Serve with lots of napkins and a wedge of lemon.

Coconut Rice - This fragrant and flavorful side dish pairs perfectly with the spicy black pepper shrimp. The sweetness of the coconut rice helps to balance out the heat of the pepper, making for a delicious and balanced meal.

Spicy Roasted Broccoli: This spicy roasted broccoli is the perfect accompaniment to the black pepper shrimp and coconut rice. The broccoli is roasted with garlic, chili flakes, and olive oil, giving it a delicious and spicy flavor. The broccoli adds a nice crunchy texture to the meal, and helps to round out the flavors of the shrimp and rice.


Q: How long should I cook the shrimp?

A: Cook the shrimp until they are pink, which should take about five minutes.

Q: What temperature should I cook the shrimp?

A: The shrimp should be cooked over medium-high heat, at about 375 degrees Fahrenheit.

7 Reviews


Loved these delicious peppery shrimp! Great with Jasmine rice and a garden salad!


review by:
(9 Mar 2021)


Delicious. I had to use peeled shrimp, so per Marra's suggestion, cut pepper amount in half. We made a lunch out these and it really was filling. A few leftover to eat cold tomorrow.


review by:
(19 Oct 2020)


What a fun, easy dinner! I cooked up a pound of shrimp but left the butter, garlic, and black pepper in their full amounts. I was a little worried about the amount of black pepper, but never fear, it was delicious! This peel and eat shrimp made for a fun family dinner. Thank you!


review by:
(15 Oct 2020)


This is so simple to prepare, and it's quite tasty. It packs a big pepper "kick", but that's how hubby likes it. Thanks for sharing your recipe, Marramamba. We enjoyed it!


review by:
(17 Mar 2020)


How easy was this! Lickety-split it was done and the results were great, making for a tasty peel-and-eat shrimp! The amount of pepper was not too much and by no doubt was finger-licking good, literally. Thank you, Marramamba for sharing!


review by:
(12 Feb 2020)


Delicious! I was concerned about the amount of pepper, but shouldn't have been. The pepper definitely gives it a spicy kick, though it's not overwhelming. This is the perfect weeknight dish - as it comes together so quickly. An added bonus is that these are wonderful as cold leftovers over a nice salad.


review by:
(7 Feb 2020)

You'll Also Love

Fun facts:

FUN FACT 1: This recipe was created by celebrity chef Paula Deen, who is known for her Southern-style cooking. She has been featured on the Food Network and has written several best-selling cookbooks.

FUN FACT 2: Black pepper is one of the oldest known spices, having been used in cooking for thousands of years. It was so valuable that it was even used as a form of currency in ancient times.