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Garlic Lime Shrimp Recipe

Garlic Lime Shrimp Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings


  • 1 pound uncooked large shrimp, peeled and deveined
  • 5 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/2 cup butter
  • 3 tablespoons lime juice
  • 1 tablespoon minced fresh parsley
  • Hot cooked pasta


  • 1. 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. Yield: 4 servings.

Nutritional Facts

1 cup: 295 calories, 24g fat (14g saturated fat), 229mg cholesterol, 721mg sodium, 2g carbohydrate (trace sugars, trace fiber), 19g protein

Reviews for Garlic Lime Shrimp

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Reviewed Sep. 22, 2015

"Very good!"

Reviewed Jul. 2, 2013

"This is a great simple dinner to make and tastes delicious. I will probably cut down on the butter a bit next time, but very yummy!"

Reviewed Jun. 28, 2013

"I have made this multiple times. My boyfriend loves it! I usually cut back a little on the butter and substitute olive oil. It has a good spice without being overbearing."

Reviewed Feb. 3, 2012

"My husband & I thought this is a great recipe. He completely forgot it was actually Diabetic Friendly."

Reviewed Oct. 17, 2011

"We served it alongside asparagus and the two were very complimentary. My husband and nine-year-old loved it."

Reviewed Aug. 21, 2011

"very good! a simple and quick meal. would probably only use 1/4 tsp cayenne pepper next time i make it - 1/2 tsp was a bit too much for my preference."

Reviewed Jun. 15, 2010

"One of my husband's favorite dishes! I even make this for company. I recommend using fresh shrimp... and don't overcook them or they'll be tough! Cook them just until their pink... only 2-3 minutes. Of course, adding a little extra butter or garlic never hurts though:)"

Reviewed Dec. 28, 2008

"I have made this many many times and each time my family loves it! I did, however, roast a pint of grape tomatoes and toss them in at the end. Delicious!!!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.