Cilantro Garlic Lime Sauteed Shrimp Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by lutzflcat
Reviewed: Feb. 13, 2014
Did all of the prep work early in the day, so all that needed to be done this evening was to sauté the onions and garlic, add the salsa mixture, heat and then add the shrimp…my kind d of meal. Used a red jalapeno instead of a red chile pepper (what I had on hand) which gave a lick kick of heat and added more lime juice. Delicious, easy, full of fresh flavor and tender shrimp, thoroughly enjoyed. Definitely will be made again.
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Photo by lutzflcat

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA
Living In: Lutz, Florida, USA
Photo by Andrea
Reviewed: May 31, 2014
I followed the recipe and it turned out amazing! Will def make it again!
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Reviewed: May 16, 2015
This was delicious!
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Cooking Level: Intermediate

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Reviewed: Aug. 25, 2014
This was so good. I made this in a pinch when I had some shrimp, but wasn't sure what to make with it. Very flavorful. Only wish I would have snapped a photo. No leftovers, so I'll have to take one next time!
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Photo by ReneePaj

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Brunswick, Ohio, USA
Reviewed: Sep. 28, 2014
Great!!! Entire family loved it! Easy to make, my great 12 year old son make the masterpiece. My 9 year old daughter went back after she was done (she is a picky eater to). We agreed that maybe adding a little more spice to it might make it better. We substituted the red chili puree for a dried red pepper that i dehydrated in my sweet dehydrator. Overall 9/10
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Photo by Matt Guyot

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Reviewed: Mar. 25, 2015
This a quick meal that had a great big taste. We served it over white rice with black beans in it and roasted asparagus. There was none left at the end of dinner.
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Cooking Level: Expert

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Reviewed: Jul. 27, 2015
I made a few changes, so this may very well be 5 star if you follow it to a T. BTW, I am very stingy with 5 star ratings -- in my book, 4 means great and 5 means amazing. I used 2 lbs shrimp, threw a little bacon grease in with the oil for extra flavor, reduced salsa to 12 oz cuz that's all I had, only used 1/2 bell pepper cuz that's all I had, used chicken broth instead of wine, and omitted chili cuz I was afraid it would be too spicy for the kiddo. Served over rice. Will definitely make this again. Also, this is the second time I made this. The first time I followed the recipe more closely, however, I used a sweeter wine, which was a terrible mistake. Dry wine is a must for this recipe.
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