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

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

4
RyanVF 1

"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."
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Ingredients

40 m servings 558 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 558 kcal
  • 28%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 59.1 g
  • 118%
  • Cholesterol:
  • 486 mg
  • 162%
  • Sodium:
  • 1037 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

4

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.

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!