Foodie Fridays: Shrimp in Lime Butter Sauce
*This content is not my own. Ownership of this recipe and images are linked below:
Recipe and photography courtesy of Weight Watchers.
Hi friends! I am testing out a new series after lamenting and crowd sourcing my struggle to deliver healthy, wholesome meals to my family given our new back-to-school schedule. Yo girl is sick of tacos on Tuesdays and we have something every day of the week. I will be living in my car!
In case you missed last week’s “Foodie Friday: recipes made simple for busy people,” find it here. This recipe was shared by friend: Desa Radowick. Nom nom and enjoy!
Ingredients
Uncooked shrimp: 1 pound(s), large
Garlic clove(s): 4 medium clove(s), minced
Reduced-sodium chicken broth: 1 cup(s)
Fresh lime juice: 2 Tbsp
Regular butter: 1 Tbsp, cut up
Cilantro: ¼ cup(s), chopped, fresh
Table salt: ⅛ tsp
Black pepper: ¼ tsp, coarsely ground
Instructions:
To peel the shrimp, make a cut along the outer curved side of each; remove the shell, leaving the tail intact. Hold the shrimp under cold running water to rinse out the black veins. Pat them dry with paper towels.
Spray a nonstick skillet with olive-oil nonstick spray and heat over medium heat, then add the shrimp. Cook until the shrimp are just opaque in the center, 3–4 minutes on each side. Transfer the shrimp to a plate. Add the garlic and broth to the skillet and cook until the broth is reduced by one-half, 3–4 minutes. Stir in the lime juice and cook for 30 seconds. Add the shrimp and butter, stirring to blend. Add the cilantro and cook about 30 seconds longer to heat the shrimp through. Season with the salt and pepper. Drizzle the sauce over the shrimp.