Shrimp in Lime-Butter Sauce
Make these super fast shrimp to serve over rice or pasta any night of the week. Save time by purchasing your shrimp already peeled and deveined. The cilantro and lime sauce will sink into your pasta or rice and make a delicious dish that is simple and full of flavor. If cilantro leaves you with a soapy taste use parsley in its place. Try these shrimp over some fresh baby spinach for a super veggie forward salad. These shrimp are amazing as an appetizer for your next party. Serve any sauce on the side for dipping or soak your shrimp in the sauce to get maximum flavor.
1 pound(s), large
4 medium clove(s), minced
Reduced-sodium chicken broth
Fresh lime juice
1 Tbsp, cut up
¼ cup(s), chopped, fresh
¼ tsp, coarsely ground
- 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 the shrimp dry with paper towels.
- Spray a nonstick skillet with olive-oil cooking 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.