Pumpkin is the highlight of this delicious vegetable soup that is perfect for winter.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 egg
- 2 tablespoons water
- 1 pound uncooked shrimp, peeled and deveined
- 1 cup panko bread crumbs
- 4 tablespoons oil, divided
- 2 tablespoons butter
- 1 lime, juiced
Instructions
- Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
- Dip shrimp into the egg wash and toss into breadcrumbs.
- Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
- Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.
Nutrition Facts
| Calories | 350 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 234 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 7 g |
| Sodium | 389 mg |
| Sugars | 0 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
A new favorite with my husband and me! Skipped the lime butter and instead served them with Vigo Cilantro Lime Rice. I made enough for four, and hubs couldn’t stop raving about the next-day leftovers. (After spraying them with olive oil cooking spray, put the shrimp under the broiler for a four minutes — flipping once — to crisp them up. A bit chewier, but still delish.)
my family loved this!
quick easy and very delicious. We will be making this often.
I really enjoyed this recipe, it was relatively simple to make and the flavor was great! I found I needed more oil, lime, and butter at the end for my pound of shrimp.
4.3.18 This was absolutely delicious! I’d bought a couple pounds of big frozen Argentinian Red Shrimp on sale at Publix last week for $7.99/lb, and they are simply amazing. This recipe is so easy, the shrimp were so tender and perfectly cooked, the lime-butter sauce so bright and refreshing, it’s hard to put into words how much we enjoyed them. Served with coconut rice, grilled pineapple drizzled with a plum glaze, and a wedge of fresh lime to squeeze over the shrimp. This was outstanding, thank you Miss Amy for sharing your recipe, going into my Favorites folder!***UPDATE 6.12.18: A sauce that we like with these shrimp is Hot and Sweet Dipping Sauce from this site.