New this month
Get the Allrecipes magazine

Key West Pink Shrimp and Florida Spiny Lobster Tails served with Hot Key Lime Butter


"About 80% of vacationers ask me how I cook seafood now compared to when I lived in Minneapolis, Minnesota. I tell them, not much has changed except that I am a much happier cook. This recipe is sure to be a hit around your dinner table this holiday season! Serve with pasta or rice."
Added to shopping list. Go to shopping list.


40 m servings 558 cals
Original recipe yields 4 servings

On Sale

What's on sale near you.


Sort stores by

We're showing stores near
Update Location
(uses your location)

  • offer photo
offer photo

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Mix 1/2 cup of butter with hot pepper sauce and Key lime juice in a small bowl; cover with plastic wrap and refrigerate for at least 3 hours.
  2. Melt 2 tablespoons butter in a large non-stick skillet over medium-high heat; stir in shrimp and lobster tails. Cook and stir until shrimp just turn pink, 2 to 3 minutes.
  3. Reduce heat to medium and stir in the mushrooms, garlic, and white wine; continue to cook and stir until the mushrooms have released their liquid and are tender, about 5 more minutes.
  4. Remove from heat and stir in the Key lime juice mixture until melted.

Nutrition Facts

Per Serving: 558 calories; 31.6 g fat; 6.2 g carbohydrates; 59.1 g protein; 486 mg cholesterol; 1037 mg sodium. Full nutrition

Similar recipes


Read all reviews 6
Most helpful
Most positive
Least positive

I am of the opinion that to do anything with a lobster tail but broil it and serve it with nothing more than hot drawn butter is to insult it - until I tried this recipe. (Hubs requested somethi...

I thought this was nice, but the shrimp kind of overwhelms the lobster.

Loved this dish! Made 12 servings for Father's Day. I added 1lb of scallops (because my husband loves them. To save time on the party day, I made the sauce the day before. I also thawed the f...

5 stars! First try with family gathering, I received raves.onily change was a spicy Caribbean sauce. ( only because that was what we had on hand) I have saved this to favorites!

We liked this recipe and I will make it again. We are trying to avoid pasta and rice currently so I served the dish as a quasi-soup. I did not include the mushrooms as I am not a mushroom fan. I...

I excluded the lobster tails from this recipe because I do not like the taste of lobster but this dish was delicious, and fast to cook, definitely recommend!