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Yields:
4 serving(s)
Total Time:
10 mins
Cal/Serv:
168
Our cumin lime butter provides a genius shortcut to pan-fried shrimp. Keep a batch of this compound butter in the freezer and add slabs of it to boost the flavor of all kinds of seafood, steak, corn on the cob and popcorn.
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Ingredients
- 1 Tbsp.
olive oil
- 1 lb.
shrimp, peeled and deveined
- 2 Tbsp.
- 2 Tbsp.
cilantro leaves
Lime wedges, for serving
Directions
- Step 1Heat oil in large cast-iron skillet on medium. Add shrimp in single layer and cook, flipping once, until golden brown on both sides, 4 to 6 minutes. Remove from heat; add butter and cilantro then stir until butter melts. Serve with lime wedges.
- Step 1Heat oil in large cast-iron skillet on medium. Add shrimp in single layer and cook, flipping once, until golden brown on both sides, 4 to 6 minutes. Remove from heat; add butter and cilantro then stir until butter melts. Serve with lime wedges.
NUTRITIONAL INFORMATION (per serving): About 168 calories, 9.5 g fat (4 g saturated), 20 g protein, 152 mg sodium, 1 g carbohydrate, 0 g fiber
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