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

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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40 m servings 558 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

See full nutrition

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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  • Prep

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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.



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!