Key Lime Shrimp Recipes

GRILLED SHRIMP WITH KEY LIME AIOLI

Steps:

• First, if using frozen shrimp, thaw them out and pat them dry with paper towels.
• Next, in a medium mixing bowl, toss the shrimp with the olive oil and seafood seasoning.
• Then, thread 4-5 shrimp on each bamboo skewer and place them on a preheated grill for 2-4 minutes in each side.
• Last, remove them from the grilled and set them on a plate to rest while you make the aioli.
• First, in a medium mixing bowl, combine all the key lime aoili ingredients.
• Next, use a whisk or fork to mix everything together.
• Last, serve the aoili with your grilled shrimp.

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE

Steps:

• Stir mayonnaise, lime juice, Dijon mustard, sugar, and hot pepper sauce together in a bowl until smooth; season with salt and pepper.
• Cover bowl with plastic wrap and refrigerate mustard sauce for at least 2 hours.
• Mix beer, lemon juice, seafood seasoning, hot pepper sauce, garlic, cayenne pepper, and black pepper together in a saucepan; bring to a boil and add shrimp. Cook shrimp just until they are bright pink on the outside and the meat is no longer transparent in the center, about 2 minutes; drain immediately.

DRUNKEN GRILLED KEY LIME SHRIMP

Steps:

• In a ziplock bag place peeled and deveined shrimp and all other ingredients except the last lime. Zip it up and mix around, let sit for about 20 minutes.
• Thread onto skewers.
• Cook over low heat turning once after a few minutes until shrimp are done. They will cook fairly fast.
• Remove from grill and serve immediately with a quarter of the fresh lime to squeeze over them.

SHRIMP AND LOBSTER KEY LIME

Steps:

• In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.
• In a small bowl, mix all ingredients together.

KEY WEST SHRIMP BOIL WITH KEY LIME MUSTARD SAUCE

Steps:

• For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes.
• Strain in colander. At this point, you can either chill them down or serve warm.
• For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.

KEY LIME SHRIMP RED CURRY WW

Steps:

• In a large nonstick skillet, heat oil over medium heat. Cook onion and bell pepper in oil 8 to 10 minutes, stirring occasionally, until softened. (I prefer them cooked 12-15 minutes.) Move onion and bell pepper to side of skillet; add shrimp to other side. Cook shrimp about 2 minutes or until just starting to turn pink. (Or, use cooked frozen shrimp. Thaw under cold water and add with the curry paste and lime juice.) Add curry paste and juice of 1/2 lime, stirring well to incorporate.
• Remove from heat; cool 3 minutes (so yogurt does not curdle when added to mixture). Stir in yogurt.
• Serve over rice; top with fresh cilantro. Cut remaining 1/2 lime into 4 wedges; serve lime wedge with each serving.