Shrimp with Chili Lime Butter
Servings
2Serving size
4 ounces shrimp with sauceThis recipe can easily be multiplied and makes good leftovers, especially for sandwiches.
Serve with Chipotle Jack Grilled Grit Cakes or Cheese Grits or Brown Rice or Mexican Rice (this is both a starch and a veg, so no additional recipe required).
AND
Serve with Parmesan Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Iceberg Wedge Salad with Blue Cheese Dressing or Mushroom Salad
Serve with Brown and Wild Rice or Brown Rice or Cheese Grits or Cilantro Rice or Mexican Rice
AND
Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini
Ingredients
| 1 Tbsp. Unsalted butter (softened) |
| 1/2 lime yields Lime juice, raw |
| 1 tsp. no salt added chili powder |
| 1/8 tsp. Red Pepper Flakes |
| 1 clove Garlic, raw (finely minced) |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Olive oil (divided) |
| 8 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Place a large skillet over high heat.
Add 1 teaspoon of olive oil and when hot add the shrimp.
Cook for about 6 - 8 minutes until the shrimp turns pink.
Turn off the heat and add the chili lime butter.
Toss until melted and serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Cheese Grits
Place the water in a medium sauce pan over high heat. When the water boils, reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes, stirring to…
Cilantro Rice
In a medium sauce pain, heat the water, black pepper and salt. When the liquid boils, stir in the rice. Reduce heat to medium-low and simmer, covered, for about 25 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
Mexican Rice
In a medium sauce pan, heat the water and salt. When the liquid boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for about 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Shrimp dishes are great because they are just so darn quick. The hardest part of making dinner is deciding what to go with your shrimp.
This recipe is a great example and is perfect for a quick weeknight dinner. It is super simple to mix up some yummy butter, put a bit of olive oil in a pan, sauté your shrimp and add the butter to make a great sauce.
There are so many great side dishes to serve this recipe with. It is great with Mexican Rice or Cilantro Rice. There’s enough sauce to add some extra zing to the rice. It is also great with Cheese Grits and a roasted vegetable like asparagus or broccoli.