Recipe courtesy of The Fish House

Shrimp and Lobster Key Lime

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  • Level: Easy
  • Total: 31 min
  • Prep: 25 min
  • Cook: 6 min
  • Yield: 1 to 2 servings
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2 tablespoons butter

9 shrimp (21 to 25 count or medium-size), peeled, de-veined, and cleaned

1/2 Florida lobster tail (about 6 ounces), chopped

8 ounces fresh mushrooms, sliced

2 tablespoons chopped scallions

2 tablespoons Chablis wine

4 ounces Key Lime Mix, recipe follows

2 cups cooked long-grain rice

Key Lime Mix:

8 ounces garlic spread (2 sticks of butter mixed with 1 tablespoon minced garlic)

2 tablespoons Louisiana-style hot sauce

1 tablespoon fresh Key lime juice


  1. In a large saucepan over medium heat, melt the butter. Add shrimp and lobster and saute until the shrimp turns pink, about 2 to 3 minutes (be careful not to overcook). Add the mushrooms and scallions, and saute until just tender, about 2 minutes. Add the Chablis and Key Lime Mix and continue cooking until Key Lime Mix melts and is thoroughly mixed throughout the seafood. Serve over rice.

Key Lime Mix:

  1. In a small bowl, mix all ingredients together.
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