By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
294 cal · 25 min
The Hurricane Port-A-Shrimp
Recipe GLPRe9d9a61d3fe026
A vibrant Gulf shrimp and portabella mushroom dish that brings coastal flavors to your plate. Tender shrimp and a meaty mushroom cap are sautéed together in aromatic garlic butter, then finished with fresh lime juice and Parmesan cheese. Served alongside toasted garlic bread, this elegant main course comes together in under 25 minutes.
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Ingredients
6 ounces Gulf shrimp, peeled and deveined
1 large portabella mushroom cap
2 ounces garlic butter
1 tablespoon grated Parmesan cheese
Salt and ground black pepper, to taste
1 to 2 slices garlic bread
Fresh lime juice for finishing
Directions
Trim away the woody stem from the portabella mushroom cap and rinse it under cold water to remove any dirt. Pat dry with a paper towel.
Heat a large skillet over medium-high heat. Add 1 ounce of the garlic butter and allow it to melt and foam slightly. Season the mushroom cap with a pinch of salt and pepper, then place it gill-side down in the skillet. Sauté for 5 to 6 minutes until the bottom is golden and tender. Flip and cook the top side for another 2 to 3 minutes. Transfer the cooked mushroom to a plate.
Add the remaining 1 ounce of garlic butter to the same skillet. Once melted and hot, add the prepared shrimp in a single layer. Season with salt and pepper. Sauté for 2 to 3 minutes per side until the shrimp are opaque and cooked through (internal temperature should reach 145°F). Return the cooked mushroom cap to the skillet and toss gently to coat with the garlic butter.
Place the sautéed mushroom cap on a serving plate. Arrange the shrimp on top of the mushroom. Squeeze fresh lime juice over the shrimp and sprinkle with grated Parmesan cheese. Serve immediately alongside warm, toasted garlic bread.
Comments
This is a straightforward, cheap weeknight dish that checks the boxes for Charlotte: shrimp is easily found at any major chain (Harris Teeter, Food Lion, Kroger, Publix all stock it), and portabellas are standard produce everywhere. The garlic butter and parmesan aren't special orders, and garlic bread can come frozen from any of these stores or be made at home. The stated 25 minutes is honest if you buy pre-made garlic bread and decent if you're thawing frozen shrimp; fresh shrimp and homemade bread will run closer to 40. At roughly $12–14 total ($6–7 per serving), the cost is driven by shrimp quality and whether you choose fresh or frozen. It reheats poorly—the shrimp will toughen and the bread will dry out—so this is strictly a same-night dish. For two people it's reliable and low-fuss, though not particularly memorable; it's the kind of recipe that works because nothing goes wrong, not because anything excels.
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