Our cumin lime butter provides a genius shortcut to pan-fried shrimp. Keep a batch of this compound butter in the freezer and add slabs of it to boost the flavor of all kinds of seafood, steak, corn on the cob and popcorn.
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- Yields:
- 4 serving(s)
- Total Time:
- 10 mins
- Cal/Serv:
- 178
Directions
-
- Step 1Heat oil in large cast-iron skillet on medium. Add shrimp in single layer and cook, flipping once, until golden brown on both sides, 4 to 6 minutes. Remove from heat; add butter and cilantro then stir until butter melts. Serve with lime wedges.
NUTRITIONAL INFORMATION (per serving): About 168 calories, 9.5 g fat (4 g saturated), 20 g protein, 152 mg sodium, 1 g carbohydrate, 0 g fiber
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Tina (she/her) is the food producer of the Hearst Lifestyle Group. She comes to Hearst with 10 years experience in the world of food styling for editorial, digital and television platforms. When she’s not cooking in her tiny Brooklyn kitchen, she can be found enjoying a beer at a local brewery, hiking in a national park or enjoying an afternoon at the beach.
