Shrimp in Lime-Butter Sauce

Total Time
8 min
0 min
8 min
Like most seafood, shrimp are done when they turn opaque in the center.


uncooked shrimp

1 pound(s), large

garlic clove(s)

4 medium clove(s), minced

reduced-sodium chicken broth

1 cup(s)

fresh lime juice

2 Tbsp

regular butter

1 Tbsp, cut up


¼ cup(s), chopped, fresh

table salt


black pepper

¼ tsp, coarsely ground


  1. To peel the shrimp, make a cut along the outer curved side of each; remove the shell, leaving the tail intact. Hold the shrimp under cold running water to rinse out the black veins. Pat them dry with paper towels.
  2. Spray a nonstick skillet with olive-oil nonstick spray and heat over medium heat, then add the shrimp. Cook until the shrimp are just opaque in the center, 3–4 minutes on each side. Transfer the shrimp to a plate. Add the garlic and broth to the skillet and cook until the broth is reduced by one-half, 3–4 minutes. Stir in the lime juice and cook for 30 seconds. Add the shrimp and butter, stirring to blend. Add the cilantro and cook about 30 seconds longer to heat the shrimp through. Season with the salt and pepper. Drizzle the sauce over the shrimp.


Using scissors or a small paring knife to cut the shells will facilitate the cleaning and peeling of the shrimp for this simple, tasty dish.

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