01
Prepare Spicy Lime Butter
Start by mixing half a cup of butter with some hot pepper sauce and fresh Key lime juice in a small bowl. Cover it with plastic wrap and pop it in the fridge for at least three hours so the flavors can come together.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Saut Seafood
When you’re ready to cook, melt a couple of tablespoons of butter in a large non-stick skillet over medium-high heat. Toss in the shrimp and lobster tails, stirring occasionally, and cook until the shrimp just turn pink—this should take about 2 to 3 minutes.
03
Saut Mushrooms and Garlic
Turn the heat down to medium, then add in the mushrooms, garlic, and a splash of white wine. Keep stirring and cooking until the mushrooms release their juices and become tender, which usually takes around 5 minutes.
04
Stir in Key Lime Butter
Finally, take the pan off the heat and stir in the chilled Key lime butter mixture. Let it melt into the seafood and mushrooms, coating everything in that bright, buttery sauce. Serve right away and enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Be careful not to overcook the shrimp and lobster; they cook quickly and become rubbery if left too long.
- Use fresh key lime juice for the best flavor, as bottled juice can be too tart or artificial.
- Warm the butter gently to infuse it with lime zest without burning or separating it.
Why you’ll love it
This dish combines the bright, tangy flavor of key lime with rich, buttery seafood. The sweetness of the shrimp and lobster pairs perfectly with the zesty citrus, creating a fresh and indulgent taste. It’s a great way to enjoy the best of Florida’s coastal flavors in one meal.
Serving ideas
Serve alongside a light salad or grilled vegetables to balance the richness of the butter and seafood. A side of fluffy jasmine rice or crusty bread also works well to soak up the flavorful sauce. For a tropical touch, add a mango salsa or pineapple relish on the side.
Storage & leftovers
Store any leftover seafood and key lime butter separately in airtight containers in the refrigerator. Use within two days for best freshness. Reheat gently to avoid toughening the meat and keep the butter sauce creamy.
