Make dinner (or appetizer night) easy with ONE POT CILANTRO LIME SHRIMP SCAMPI! Made in 15 minutes. Perfection.
It’s healthy recipe time! I don’t do this often, as you cheese lovers know, but once in a while…skinny it is. Once in a while you just want to refuel, eat something good for you, and get a good night’s sleep. I mean, I’ll still watch reality tv, but we all have our vices. This One Pot Cilantro Lime Shrimp Scampi is one of my favorite quick and easy recipes. So much flavor while still being relatively healthy, and MAN is it easy!! Ready and on your table in minutes. Win Win Win!
There’s just something about how the lime juice compliments the cilantro in this dish. I know there are some cilantro haters out there, and I just don’t understand it!! I read an article once that said you’re either obsessed with cilantro and want it on EVERYTHING, or you think it tastes like soap. Is that true? Do you haters find it to taste like a Dove bar? Not the chocolate kind. Maybe I just like the taste of soap??? I have no idea…I just know I love it so much. Favorite herb alert. And paired with the tart citrus…perfection. I just can’t. If loving cilantro is wrong, I don’t want to be right. (<—That would be my real housewives tag line if I had one)
On those busy nights where all you want to do is eat semi healthy but not skimp on flavor, this Cilantro Lime Shrimp Scampi is for you. Did I mention it’s made in one pan and in minutes?! You won’t believe the ease of this recipe. You will be as obsessed with it as I am with cilantro!
One Pot Cilantro Lime Shrimp ScampiPrint
- 1/2 cup all purpose flour
- salt and pepper to taste
- 2 tablespoons olive oil
- 1 1/2 pound jumbo shrimp cleaned and deveined.
- 12 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1/4 cup chardonnay or dry white wine
- 1/4 cup freshly squeezed lime juice
- 1/4 cup fresh cilantro finely chopped
- lime wedges and more cilantro for garnish
- In a shallow bowl, stir together the flour with a pinch salt and pepper. Set aside.
- Heat a large frying pan over medium/high heat. Add the olive oil and allow to heat up.
- Toss the shrimp in the flour mixture and add to the pan in batches. Cook for approximately 2-3 minutes, turning/tossing occasionally. When opaque/cooked through, transfer to a plate and set aside.
- Reduce heat to medium and add in two tablespoons butter. When the butter has melted, add the garlic and sauté for 2-3 minutes or until translucent and fragrant.
- Slowly add in the wine, lime juice, and cilantro. Bring to a boil and then reduce to a simmer and allow to cook for 2 full minutes, stirring occasionally.
- Whisk in the remaining butter a bit at a time, allowing it to melt before adding more.
- add the shrimp back into the skillet and coat completely with the sauce. Sprinkle with more cilantro and garnish with lime wedges.
- Serve hot served with rice, toasted bread, or pasta.