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Pan-Fried Shrimp with Lime Butter

Miss Amy

"Panko-coated pan-fried shrimp with a delicious lime butter that is tasty enough but does not overpower the flavors of the shrimp. Serve over a mixed greens salad or with angel hair pasta with cream sauce and a fresh vegetable for a larger meal."
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25 m servings 350 cals
Original recipe yields 4 servings

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  1. Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
  2. Dip shrimp into the egg wash and toss into breadcrumbs.
  3. 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.
  4. 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

Per Serving: 350 calories; 22.5 g fat; 20.6 g carbohydrates; 23.1 g protein; 234 mg cholesterol; 389 mg sodium. Full nutrition

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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 ...