Costco Cilantro Lime Shrimp (Copycat Recipe)
Pin RecipeThe cilantro and lime are combined with butter to produce a gorgeous, silky dressing, and together with the shrimps, it makes an excellent snack or starter when paired with pasta, rice, tacos, or tortillas.
Servings: 5
Ingredients:
- 1 lb shrimp (peeled with tails left on and deveined / I used the cooked shrimp for this recipe)
- 3 tablespoon unsalted butter
- 2 tablespoon garlic (minced)
- 1 lime juice (+ extra for serving)
- ½ cup Cilantro (chopped)
- salt and pepper to taste
- 1 teaspoon basil leaves (dried) (optional)
Watch the Video:
Instructions:
Prep the Shrimp:
- Using a paper kitchen towel, dab the shrimp dry, add ¼ teaspoon of salt, and a few fresh ground black pepper twists.
- Take your Microplane and peel off some lime zest, and are set to one side. Using a paring knife, cut the strips of zest in half lengthwise.
- Preheat your skillet on the stovetop and add a tablespoon of butter. Set two more tablespoons of butter aside for use later.
- With the butter bubbling gently over medium heat, add the chopped garlic and cilantro. Cook for less than a minute, gently stirring all the time.
- Add the shrimp, taking care not to stack them too much. Cook them for about one minute, stirring gently every few seconds to ensure that each shrimp cooks until all have turned pink. Note: You can try to cook in batches if needed to avoid over-crowding.
- The chopped scallions are optional, but if you wish to use them, now is the time to put them into the skillet together with the lime zest.
- Season with dried basil leaves (or your favorite seasonings). Give a quick stir to ensure that everything is coated in the sauce and cooked evenly.
- When done, slide the skillet gently off the stovetop.
Make the Butter Sauce:
- Keeping the skillet off the heat all the time, quickly add in the fresh chopped cilantro, the lime juice, and the two tablespoons of the butter you set aside earlier. Don't forget to add the lime zest.
- Your skillet will retain the heat long enough to melt the butter as you stir the contents of the pan to amalgamate everything, creating a delicious, silky, buttery sauce.
- Season to taste and serve with some wedges of lime and a sprinkling of fresh cilantro.
Notes:
When using frozen shrimp, I revert to my quick defrost method.
- Place the shrimp into a Ziploc bag, seal it tightly, and put it into a bowl full of cold tap water. Let the shrimp thaw for about 20-30 minutes.
- Or you can put the ziplock bag into a bowl and bring it to the sink, turn on the cold water faucet, and run slowly into the bowl for approximately 15 minutes.
- From time to time, I have also made this dish using pre-cooked frozen shrimp. It works equally well but needs a little less time in the skillet as the shrimp is already cooked and only needs heating through for around one or two minutes.
extra tips:
- To make this recipe, substitute lime, and cilantro for lemon and parsley, and cook as directed above.
- To give your dish another shot of flavor, add a little dry white wine and lime juice towards the end of cooking.
- If, like me, you adore spiced up garlic shrimp, when you add the chopped garlic into the pan, throw in ½ to ¾ of a teaspoon of crushed chili flakes.
- If you want to forego the butter sauce’s full creaminess, you can use olive oil instead of butter. Use one tablespoon for cooking the shrimp, and towards the end, drizzle in another half a tablespoon of oil.
Nutrition Information:
Calories: 158kcal | Carbohydrates: 2g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 247mg | Sodium: 707mg | Potassium: 105mg | Fiber: 1g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 7mg | Calcium: 143mg | Iron: 2mg
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
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