Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!
- 4 Tablespoons butter = ½ stick
- ½ teaspoon fresh thyme leaves
- 1 lime zest of
- 1¼ teaspoons minced garlic
- 1 pound large raw shrimp deveined, tail removed (about 20-25)
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
- ⅛ teaspoon salt and pepper (each) + more if needed, to taste
- 4 thin lime slices *optional garnish for each serving*
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Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.
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Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.
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Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.
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Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.
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Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!
NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).