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
What Makes This Recipe So Great
Bright and flavorful, combining the richness of butter with the fresh zest of lime. It cooks quickly, making it perfect for a fast weeknight meal. Plus, shrimp is a great source of protein and pairs well with so many sides.
Best Cooking Tips
- Use fresh lime juice for the best tangy flavor.
- Don’t overcook the shrimp; they become tough and rubbery quickly.
- Make sure the butter is hot before adding shrimp to get a nice sear.
- Don’t overcook the shrimp; they become tough and rubbery quickly.
- Make sure the butter is hot before adding shrimp to get a nice sear.
Step 1
Mix the egg with a little water to make a light egg wash. Pour some breadcrumbs into a shallow dish. Dip each shrimp into the egg wash, then coat it well with the breadcrumbs.
Step 2
Heat 2 tablespoons of oil in a pan over medium heat. Once hot, add the shrimp and cook for about 4 to 6 minutes, until they turn firm and opaque. Take the shrimp out and keep them warm.
Step 3
Give the pan a quick rinse, then melt the butter with the remaining 2 tablespoons of oil in the same pan. Pour in the lime juice and let it come to a boil. Let it bubble for about a minute to thicken slightly.
Step 4
Finally, toss the cooked shrimp back into the pan and stir to coat them in the lime butter sauce. Serve right away while it's nice and warm.
How To Serve This Dish
Serve this with steamed rice or a simple green salad to balance the richness. It also goes well with crusty bread to soak up the buttery lime sauce. For a heartier meal, try pairing it with roasted vegetables.
How To Refrigerate This Dish
Store leftover shrimp in an airtight container in the refrigerator for up to two days. Reheat gently on the stove or in the microwave to avoid overcooking. Avoid freezing as the texture may change.
