Garlic Lime Shrimp

This Garlic Lime Shrimp Recipe is shrimp sautéed in butter and garlic, then simmered in a lime juice to give it a southwestern-style flair.

It has few ingredients and is fairly simple to make.

Cooking Shrimp Recipes

Garlic Lime Shrimp

Ingredients:

1 tablespoon butter OR margarine
1 1/2 pounds fresh extra-large shrimp, shelled and deveined
2 cloves garlic, minced
2 tablespoons lime juice
1/4 cup chopped onion (optional)

Directions:

Heat the butter in a 10-inch skillet over medium-high heat. Add onion. Cook until onion is almost translucent. Add garlic, lime juice and shrimp. Reduce the heat to low and cook until the shrimp are pink. Serves well with a southwestern style rice.

Here is a perfect side dish recipe to compliment the Garlic Lime Shrimp:

Soutwestern Rice Pilaf

Ingredients:

2 Tbs. extra-virgin olive oil
1 medium onion,diced
1 medium poblano, stemmed, seeded, and finely diced
4 large cloves (approx. 2 tbsp.) garlic, minced
1-1/2 tsp. chili powder
1 tsp. ground cumin
1-1/2 cups long-grain white rice
1 tsp. kosher salt
2-1/2 cups low-salt chicken broth
1 14-oz. can diced tomatoes, drained well
1 lime
1/2 cup coarsely chopped fresh cilantro
1 jalapeño, stemmed, seeded, and minced

Directions:

In a heavy-based 3-qt. saucepan with a tight lid, heat the oil over medium heat. Add the onion, poblano, and garlic, and reduce the heat to medium low. Cook for 3 minutes, stirring occasionally. Add the chili powder and cumin and cook, stirring frequently, until the onion is softened and the spices are very fragrant, about 3 minutes.

Add the rice and salt, and stir well to coat each grain with oil. Toast for a full 5 minutes, stirring regularly to keep the grains separated and to prevent them from sticking to the bottom of the pan (the rice may turn opaque before 5 minutes is up, but keep going). Reduce the heat to low if there are any signs of scorching.

Add the chicken broth and tomatoes, stir once, and bring to a boil over medium heat. Cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let the pilaf sit, still covered, for 5 minutes. Meanwhile, finely grate 1 Tbs. zest from the lime, and then cut the lime into wedges.

Once the pilaf has rested, remove the lid and fluff the rice with a fork. Using the fork, gently fold in the cilantro, jalapeño, and lime zest. Season to taste with salt. Serve with the lime wedges for spritzing over the rice.

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