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Pat shrimp dry, then season generously with sea salt and pepper.
Using a microplane, zest lime and set aside. Cut zested lime in half ready to use in sauce, later in recipe. Add one tablespoon butter to wide skillet. Save remaining tablespoon for later.
Place skillet with butter over medium heat, then add garlic and coriander. Stir garlic around pan 1 minute, until butter melts and is bubbling. Add shrimp, nestling them into pan so they are in one layer. Cook another minute, until shrimp start to turn pink.
Stir in shallot and lime zest. Continue to cook 1 minute, stirring, until shrimp are opaque throughout. Remove skillet from heat and add cilantro, juice from lime, and remaining tablespoon butter. Stir butter around pan so it melts into lime juice making creamy butter sauce.
Taste, then season, as needed, with sea salt and pepper. Serve with extra lime wedges on side.