| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 25 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds large shrimp, shelled, deveined
- Kosher salt and freshly ground pepper
- 4 teaspoons unsalted butter, cut into 4 pieces
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 2 tablespoons fresh lime juice
- 1/2 teaspoon grated lime zest
- 10 mint leaves, julienned
- 10 basil leaves, julienned
Instructions
- Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans.
- Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine.
- Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 159 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 23 g |
| Cholesterol | 224 mg |
| Sodium | 964 mg |
| Serving Size | 1 of 4 servings |
| Calories | 159 |
| Total Fat | 6 g |
| Saturated Fat | 3 g |
| Carbohydrates | 3 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 23 g |
| Cholesterol | 224 mg |
| Sodium | 964 mg |
Reviews
5 stars!
Very easy to fix.
Wonderful with a summer salad.
Wonderful with a summer salad.
A real hit with the whole family!
So quick and easy,I tried this for a brunch w/ my family and it was a HUGE success, they were practically licking the plate.
I’ve served this twice at parties. My guests all raved about it and asked for the recipe.
The easiest was thawing already cooked shrimp and letting it marinate in the fridge all afternoon. Serve on a bed of lettuce as an appetizer. Viola! It doesn’t get easier than that.
The easiest was thawing already cooked shrimp and letting it marinate in the fridge all afternoon. Serve on a bed of lettuce as an appetizer. Viola! It doesn’t get easier than that.
good
Very easy and very yummy – loved the hint of mint.
Great for hubby or friends!
of course i didnt have the mint leaves so maybe thats why this dish was totally bland. i didnt care for the ginger taste…i usually like it…but this time it gave me a headache. my boyfriend was all “ooh and ahhs” when i handed him his plate, but after he tried it i didnt get one complement. skip this dish and marinate your shrimp in soy sauce and garlic cloves before grilling. fabulous!
I love this recipe. It is fairly quick and great with brown or basmati rice.
Really fresh flavors. Great for a healthy, quick weeknight meal.