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Garlic Butter Shrimp with Lime and Cilantro

Garlic Butter Shrimp with Lime and Cilantro

My son absolutely loves shrimp, so when my mother-in-law sent home a big bag of shrimp with us on our last visit, he was very excited. I surprised him this afternoon with two of his favorites – a pot of rice and these garlic butter shrimp with lime and cilantro. I did a quick saute in a hot skillet and these tasty shrimp were done in minutes. My son loved his lunch and said the shrimp were really flavorful and tasty and is looking forward to the leftovers tomorrow.  I tried a few shrimp and really loved the flavor combination of the garlic, butter, and cilantro along with the tartness from the lime.

Garlic Butter Shrimp with Lime and Cilantro

How to Make Garlic Butter Shrimp with Lime and Cilantro

Clean the shelled & deveined shrimp and pat very dry. Season evenly with sea salt and freshly cracked pepper, to taste.

Heat one tablespoon of butter in a large skillet. Add the crushed red pepper flakes and the coriander then allow it to cook for 30 seconds. Add the shrimp and cook them until they are pink, about 1 minute, then flip them over and continue cooking for 1 minute. Add the minced garlic and cook, tossing the shrimp and garlic with tongs, for 30 seconds, or until the shrimp are opaque and firm. Remove from the heat.

With the skillet off the heat, add the butter, lime juice, and cilantro to the edge of the pan then gently toss it around until the butter melts and it becomes a creamy pan sauce. Sprinkle the shrimp with the green onions and lime zest then toss the shrimp in the pan sauce until evenly coated. Serve immediately with lime wedges on the side. Enjoy.

Garlic Butter Shrimp with Lime and Cilantro

Garlic Butter Shrimp with Lime and Cilantro

Garlic Butter Shrimp with Lime and Cilantro

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Course: Main
Cuisine: Mexican
Author: Pam - For the Love of Cooking

Ingredients

  • 1 lb shrimp, peeled with tails left on and deveined
  • Sea salt and freshly cracked pepper, to taste
  • 3 tbsp butter, divided
  • Pinch of crushed red pepper flakes, to taste
  • 1/4 tsp dried coriander
  • 2 large cloves of garlic, minced
  • Juice and zest from 1 lime (plus more lime wedges for serving)
  • 1/4 cup fresh cilantro, chopped
  • 1 green onion, sliced

Instructions

  • Clean the shelled & deveined shrimp and pat very dry. 
  • Season evenly with sea salt and freshly cracked pepper, to taste.
  • Heat one tablespoon of butter in a large skillet. Add the crushed red pepper flakes and the coriander then allow it to cook for 30 seconds. 
  • Add the shrimp and cook them until they are pink, about 1 minute, then flip them over and continue cooking for 1 minute. 
  • Add the minced garlic and cook, tossing the shrimp and garlic with tongs, for 30 seconds, or until the shrimp are opaque and firm. Remove from the heat.
  • With the skillet off the heat, add the remaining 2 tablespoons of butter, lime juice, and cilantro to the edge of the pan then gently toss it around until the butter melts and it becomes a creamy pan sauce. 
  • Sprinkle the shrimp with the green onions and lime zest then toss the shrimp in the pan sauce until evenly coated. 
  • Serve immediately with lime wedges on the side. Enjoy.
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5 Comments

  1. I still have a bag of shrimp in the freezer that needs to be used up soon. This is a perfect recipe! Really yummy, Pam.

  2. Oh yummy, yummy, my favourite food Enjoy your day, Diane

  3. 5 stars
    This is a wonderful way to enjoy shrimp. Garlic, cilantro and citrus are a natural pairing. Thanks for sharing this idea.

    Velva-Tomatoes on the Vine

  4. These look awesome Pam and I know I would love them – just had ceviche yesterday for supper and it had lime and cilantro in it.