By ms_bold on November 14, 2003
Photo by ms_bold
Photo by ms_bold
"I have not had these shrimp at the Chili's restaurant, but have frequently made this recipe. We like to serve them as appetizers. However, they are equally as good tossed with some pasta (with or without alfredo sauce). The recipe came from Top Secret Recipes and has been a favorite at our house for quite some time."
Serving Size: 1 (68 g)
Servings Per Recipe: 4
"Very good. Next time i will use half the salt. Salt lover, but still way too salty"
"This had good flavor but was much too salty for us, even when I added some cooked diced chicken to the mix. Next time we'll leave out the salt and use olive oil instead of butter."
"I liked this but my husband thought it was too salty. I will make again and not add as much salt."
"Adding the lime juice to the shrimp too early produced a shrimp that was more like steamed. I would prefer to saute the shrimp first to brown them and then add the squeeze of lime at the end. Also adding the juice at that time washed the spices off the shrimp. I would not make this again. Sorry."
"These were yummy! I just cut back on the salt, maybe even to 1/2 (could still do bit less), and that seemed great!. Put them on a tangy caesar salad, and would be happy to do that again! Thx for sharing!"
"Delicious. Easy, simple. I made this with much less salt like the others suggested, and made it with penne pasta using the drippings as the pasta sauce, added the lime juice last, and put more lime juice and parmesan reggiano cheese on the pasta, and it was spectacular! I wish I had made alot more shrimp."
"Really good shrimp, super quick! I planned to serve this on pasta so increased the butter to 4TBL , and used 5 medium cloves of garlic with 3/4 of a lb of shrimp. For the seasoning I only used a 1/8 of a tsp- my pasta water was well salted, but even without that I never would use this much salt. I subbed red pepper flakes for the cayenne and fresh parsley instead of dried. We really liked the seasoning - it had a nice zing without being too spicy and the lime was a great finishing touch. I don't like tough shrimp so rather then worring about browning I cook it at a much lower temp to try and get it to absorb the flavors, and pull it out off the pan when it's just barely done since it will continue to cook. This make for tender flavorful shrimp. The whole thing was perfect with pasta we added a sprinkle of fresh parm - perfect! Made for Photographing National Garlic Month"
"My boyfriend made this for me last night. He used 2 pounds of shrimp, weighed at the store with the shells and tails on. He doubled everything in the recipe except the salt which he measured as stated in the recipe. We agreed that any more salt would have been too salty, and he likes his salt. Our garlic cloves were quite big. When we make this again (it's a keeper) if the garlic cloves are small, we'll use more because we liked it nice & garlicky. We added the lime almost at the end of cooking, and we squeezed more lime at the table. I don't know how this could be 4 servings. The two of us ate almost all of the doubled recipe for dinner, but we didn't bother with any side dishes, unless wine counts as a side dish. :) We loved it. Next time we'll probably use some fresh parsley and for sure have some good bread because the butter and spices make it nice & saucy. ."
"I doubled this recipe thinking that there would be left overs for lunch. Wrong! We ate every bite, my husband licked his plate (literally) and I licked the pan. Amazing and super easy. I would love to try some fresh parsley next time but it's great even with dried. Lime, butter & shrimp are a great combo."
"Incredible!!! Like others I only had key limes but it turned out fantastic!! Tossed in some low-carb spaghetti noodles and steamed broccoli and it was a wonderful meal!! Will DEFINITELY be making this again and again!! Thanks for posting!"
"This is an easy recipe and quite tasty. Good mix of flavours, nice and citrusy! I used half shrimp and half scallops (because that's what I had on hand) and tossed with a spagettini pasta. I did find it a little on the salty side, but that is strictly a personal preference. Good recipe! I will make this again."
"Absolutely loved it! Made it with a third the salt and was perfect. Used Hungarian hot paprika and just about melted our tast buds. Regular paprika next time........"
"Very easy to make! I also cut back to 1/4 salt after reading the reviews and it was just right. Thanks!"
"Some of the best tasting shrimp I have ever had, but there's definitely too much salt. I won't go over 1/4 teaspoon next time. Thank you."
"I made this per the recipe and it was excellent! I did not think it was too salty at all. There were so many other flavors dancing in my mouth I didn't even notice the salt by itself. Of course it could also be that I didn't put in as much as the recipe called for. When making very simple recipes such as this one I don't use measuring spoons or cups. I've been cooking since I was a girl so I can "eyeball" things pretty good. Would NEVER do that when I was baking though...
I did love the kick the cayanne gave it but if your not a spicy foods person I'd back off on this just a little."
"I've never had Chili's shrimp so I can't compare. This is amazing. The only change I made based on other reviews was to use less salt. I used 1/4 t, otherwise I didn't change a thing. Served with corn tortillas, diced cabbage and homemade salsa. I'm typing the review before I've even finished the first taco."
"Excelent fast and easy to make recipe. Less salt should be better!"
"Followed the recipe exactly but squeezed the lime towards the end of cooking as a reviewer suggested."
"Excellent! I made this for 1 person, and cut the recipe in half. Only changes I made was using 1/4 teaspoon of salt & adding the lime juice in the last 2 minutes of cooking. Not to leave all that tasty butter sauce in the pan, I tossed in some capellini pasta. YUM!"
"Amazing! I didn't really find it spicy, but it was absolutely delicious."