I love the combination of fresh squeezed lime and cilantro. It’s so bright…especially in the hot summer months. And, when I stumbled upon pairing those flavors with shrimp…I was hooked! When I originally tasted this, it used chicken as the protein. That was yummy. But, when I wanted to make it, I was out of chicken. I did have some shrimp in the freezer. Now, fresh shrimp would obviously be the first choice…but a girl’s gotta do what a girl’s gotta do.
- 1 lb. fresh shrimp, peeled and deveined
- 1/4 tsp. each salt and pepper
- 1 cup low sodium chicken broth
- 2 tablespoons fresh squeezed lime juice
- 1 tablespoon olive oil
- 3 tablespoons finely chopped onion
- 1 1/2 tablespoon chopped cilantro
- pinch of red pepper flakes
- splash of heavy cream (2-3 tablespoons)
- 1 1/2 Tablespoons unsalted butter
Salt and pepper the shrimp. Heat the oil on Medium High in a large skillet. Add the shrimp and cook for a couple of minutes. Be careful not to overcook, because it will be warmed later with the sauce. Remove shrimp to a plate and keep warm covered with foil. Add the broth to the skillet along with lime juice, onion, red pepper and cilantro. Stir and bring to a boil for about 6-8 minutes. Liquid will reduce to around a 1/4 cup during this time. Reduce heat to medium low and add cream and butter. Allow butter to melt before adding shrimp back into sauce. Once shrimp is completely cooked through…about a minute or two longer, remove from heat and serve with sauce spooned over top. Serve over pasta.