Imagine fresh, firm shrimp in a creamy, buttery sauce bursting with the tangy flavors of lime and cilantro. Sounds like something you might get in a nice restaurant, but you can actually make this at home quickly and easily! And the best news…your kids will love it too!
This recipe was adapted from one that I found in a Rachel Ray magazine a couple of years ago. I did a quick search to see if I could find it online and discovered this one: Tangy Lime Shrimp. It looks to me like it is the original recipe that inspired this dish. I have adapted it to use ingredients I more typically have on hand and streamlined it a bit for weeknight cooking.
You can cut out the red pepper if your kids do not care for it. The dish will still have lots of flavor! However, the red pepper is not overpowering, so you might want to include it the first time around and see if they like it, because it really does add a nice dimension to the seasoning!
As usual, Thing 2 was my toughest critic. He docked some points from his rating because of the cilantro, but otherwise he really liked it! He and I have agreed that I should blog about anything he rates at least a 3. This recipe made the cut, woohoo! His rating for this dish is 3.5 pizza slices out of 5. Not surprisingly, Thing 1 and DH loved it.
I served this with a quick side of wild rice (I cheated and used an Uncle Ben’s microwaveable packet) and steamed spinach, and dinner was on the table within 1/2 hour!
Buttery Shrimp with LimePrint Recipe
- 1 pound shrimp (peeled, deveined, tail off, patted dry (if frozen, thaw under running water)
- 4 tablespoons buttery spread (like Brummel and Brown)
- 1/4 cup chopped onion
- 1/4 cup lime juice
- 1/4 teaspoon crushed red pepper
- 1/3 cup chopped cilantro
- Heat skillet over medium high heat.
- Add 1/2 tablespoon of the buttery spread and the shrimp.
- Cook until the shrimp are firm and pink, then remove from skillet and set aside.
- Heat 1 tablespoon buttery spread over medium low heat.
- Add the onion and cook until it begins to get tender.
- Add lime juice and red pepper, and cook about 2 more minutes.
- Add shrimp back in with the remaining buttery spread and cilantro and toss.
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