Cilantro Lime Butter Shrimp

• servings: 4 items
• active time: 15 minutes
• total time: 20 minutes

Ingredients

1 pound (450g) extra large shrimp, peeled with tails left on and deveined

1 lime plus a few extra wedges for serving

3 tablespoons unsalted butter, divided

2 tablespoons minced garlic, about 6 cloves

1/2 teaspoon ground coriander, optional

2 scallions, chopped

1/2 cup fresh cilantro leaves and tender stems, chopped

Salt and fresh ground black pepper

Directions

Pat the shrimp dry, then season it with 1/4 teaspoon of salt and fresh ground black pepper.

Zest the lime using a microplane and set aside. Cut the zested lime in half, ready for the sauce later in the recipe.

Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.

Place the skillet with butter over medium heat, then add the garlic and coriander. Stir the garlic around the pan until the butter melts and bubbles for about 1 minute.

Add the shrimp, nestling them into the pan so they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp starts turning opaque, about 1 minute.

Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque, another 1 to 2 minutes. Slide the skillet off the heat.

Add the cilantro, lime juice, and the remaining two tablespoons of butter. Stir the butter around the pan to melt into the lime juice, making the creamy butter sauce.

Taste, then season as needed with salt and pepper. Serve with extra lime wedges on the side.

Nutrition

• Serving Size: 1/4 pound
• Calories: 193
• Total Fat: 9.4 g
• Saturated Fat: 5.5 g
• Cholesterol: 205.4mg
• Sodium: 284.9 mg
• Total Carbohydrate: 5.2 g
• Dietary Fiber: 1.2 g
• Total Sugars: 1.4 g
• Protein: 23.6 g