ONE POT CILANTRO LIME SHRIMP SCAMPI
Shrimp Scampi is a classic, but this Cilantro Lime Shrimp recipe takes it up a notch. Turn this quick and easy dish into the most delicious shrimp scampi pasta, or eat it alone as a tasty appetizer!
Provided by Becky Hardin - The Cookie Rookie
Categories Dinner
Time 15m
Number Of Ingredients 10
Steps:
- In a shallow bowl, stir together the flour with a pinch salt and pepper. Set aside.
- Heat a large frying pan over medium/high heat. Add the olive oil and allow to heat up.
- Toss the shrimp in the flour mixture and add to the pan in batches. Cook for approximately 2-3 minutes, turning/tossing occasionally. When opaque/cooked through, transfer to a plate and set aside.
- Reduce heat to medium and add in two tablespoons butter. When the butter has melted, add the garlic and sauté for 2-3 minutes or until translucent and fragrant.
- Slowly add in the wine, lime juice, and cilantro. Bring to a boil and then reduce to a simmer and allow to cook for 2 full minutes, stirring occasionally.
- Whisk in the remaining butter a bit at a time, allowing it to melt before adding more.
- add the shrimp back into the skillet and coat completely with the sauce. Sprinkle with more cilantro and garnish with lime wedges.
- Serve hot served with rice, toasted bread, or pasta.
- Enjoy!
Nutrition Facts : Calories 608 kcal, Carbohydrate 14 g, Protein 36 g, Fat 43 g, SaturatedFat 22 g, Cholesterol 518 mg, Sodium 1328 mg, ServingSize 1 serving
CILANTRO LIME SHRIMP SCAMPI RECIPE
Try this fun twist on a traditional shrimp scampi recipe. This cilantro lime shrimp scampi recipe is amazing and ready in 10 minutes.
Provided by Eating on a Dime
Categories Main Course
Time 10m
Number Of Ingredients 10
Steps:
- In a large pot of boiling water cook angel hair (or spaghetti) pasta according to directions. You could also serve this with rice if you wanted to.
- Melt butter in a large skillet over medium high heat.
- Add shrimp, salt and pepper, garlic salt. Cook, stirring occasionally until the shrimp turns pink. About 2-4 minutes.
- Stir in lime juice and chicken broth (you can use water). Bring to a simmer.
- Stir in fresh cilantro and red pepper flakes.
- Toss with angel hair pasta and garnish with more cilantro and lime. Serve immediately.
Nutrition Facts : Calories 384 kcal, Carbohydrate 44 g, Protein 31 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 300 mg, Sodium 2691 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving
CILANTRO LIME SHRIMP SCAMPI PASTA
Cilantro Lime Shrimp Scampi Pasta - it's just like shrimp scampi but with cilantro, lime, and linguine pasta! Perfect for Spring, Summer or any time you want something light, refreshing, yet filling! Try this Mediterranean, Italian-style pasta dinner!
Provided by Julia
Categories Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
- Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.
- Cook pasta according to package instructions. Drain.
- Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.
- Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.
Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 27 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1056 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CILANTRO LIME SHRIMP
A quick garlicky lime marinade works magic on these juicy shrimp. They come off the grill with huge flavors perfect for your next cookout. -Melissa Rodriguez, Van Nuys, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Mix first 9 ingredients; toss with shrimp. Let stand 15 minutes., Thread shrimp and lime slices onto 4 metal or soaked wooden skewers. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side.
Nutrition Facts : Calories 167 calories, Fat 8g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 284mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
GARLIC LIME SHRIMP
Our son, a restaurant owner, showed me how to make this quick shrimp and noodle dish zipped up with garlic and cayenne. I take advantage of this area's ample shrimp supply and make this special entree often. It's also tasty served over rice.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.
Nutrition Facts : Calories 295 calories, Fat 24g fat (14g saturated fat), Cholesterol 229mg cholesterol, Sodium 721mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein.
SHRIMP SCAMPI WITH PASTA
Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.
Provided by JustJen
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
Nutrition Facts : Calories 511.4 calories, Carbohydrate 57.5 g, Cholesterol 135.4 mg, Fat 19.4 g, Fiber 3.5 g, Protein 21.9 g, SaturatedFat 6.6 g, Sodium 260 mg, Sugar 1 g
LIME CILANTRO SHRIMP OVER BLACK PASTA
Steps:
- In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
- While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
- When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
- Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.
SHRIMP QUESADILLAS WITH CILANTRO AND LIME
Steps:
- Combine roasted red peppers, cilantro, lime juice, and chili powder in a shallow dish. Toss chopped shrimp in the lime mixture. Chill in the refrigerator.
- Meanwhile, heat a skillet over medium heat and add olive oil. Saute onion in the hot oil until tender and translucent, about 5 minutes. Add shrimp and lime mixture and saute until shrimp are pink and cooked through, about 3 minutes. Remove mixture from the skillet.
- Assemble quesadillas by placing shrimp mixture and Mexican cheese in between 2 tortillas.
- Heat tortillas in the skillet over medium-low heat until cheese is melted and tortillas are crispy, 3 to 4 minutes. Cut quesadillas into bite-sized segments and serve.
Nutrition Facts : Calories 594.5 calories, Carbohydrate 65.6 g, Cholesterol 160 mg, Fat 23.7 g, Fiber 5.5 g, Protein 31.1 g, SaturatedFat 10.2 g, Sodium 1083 mg, Sugar 2.9 g
PASTA WITH SHRIMP AND CILANTRO-LIME PESTO
DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."
Provided by Dr. Jenny
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
- Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
- Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
- Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.
Nutrition Facts : Calories 821.5, Fat 33.2, SaturatedFat 6, Cholesterol 181.5, Sodium 271.6, Carbohydrate 88.7, Fiber 4.1, Sugar 2.8, Protein 40.1
CHIPOTLE-LIME SHRIMP SCAMPI
The butter mixture here actually came from a recipe for a spread for grilled corn on the cob! We had a lot left over, so we started thinking of other ways to use it. My husband suggested shrimp, and that was a BIG winner! Try serving it with crusty sourdough bread to soak up the extra sauce.
Provided by MaryMc
Categories Spicy
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Whip together all the ingredients except shrimp, until smooth.
- Preheat oven to 350 degrees F.
- Arrange shrimp in one layer in a glass baking dish. Dot with the butter mixture.
- Bake 8-15 minutes, turning every 4-5 minutes. The timing depends on the size of the shrimp. They are done when they turn pink and opaque. Don't overcook--they will become tough.
Nutrition Facts : Calories 444.9, Fat 33.5, SaturatedFat 19.9, Cholesterol 311.8, Sodium 832.3, Carbohydrate 4.8, Fiber 0.3, Sugar 0.5, Protein 31.5
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- Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.
- Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.
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