Seafood Recipes
Lemon Garlic Butter Shrimp Pasta.
Ingredients:
8 ounces of linguine or spaghetti
1 pound shrimp, peeled and deveined
4 tablespoons unsalted butter
4 cloves garlic, minced
Juice of 1 lemon
Zest of 1 lemon
1/4 cup chopped fresh parsley
Salt and black pepper to taste
Grated Parmesan cheese (for serving)
Instructions:
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat.
Add the minced garlic to the skillet and cook for 1-2 minutes until fragrant.
Add the shrimp to the skillet and cook for about 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Pour the lemon juice and zest into the skillet. Stir to combine with the garlic butter.
Return the cooked pasta to the skillet and toss to coat in the lemon garlic butter sauce.
Add the cooked shrimp and chopped parsley to the skillet. Season with salt and black pepper to taste. Toss to combine.
Serve the lemon garlic butter shrimp pasta hot, topped with grated Parmesan cheese.
Coconut Curry Mussels.
Ingredients:
2 pounds mussels, cleaned and debearded
1 tablespoon vegetable oil
1 onion, finely chopped
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2 tablespoons red curry paste
1 can (14 ounces) of coconut milk
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions:
Heat vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté for 2-3 minutes until fragrant.
Stir in the red curry paste and cook for 1 minute.
Add the cleaned mussels to the pot and pour in the coconut milk. Cover the pot and simmer for about 5-7 minutes until the mussels open.
Remove any unopened mussels.
Squeeze the lime juice over the mussels and stir to combine.
Serve the coconut curry mussels hot, garnished with chopped fresh cilantro.
Cajun Shrimp and Sausage Skillet.
Ingredients:
1 pound shrimp, peeled and deveined
8 ounces smoked sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon paprika
1/4 teaspoon dried thyme
Salt and black pepper to taste
2 tablespoons vegetable oil
Cooked rice (for serving)
Instructions:
In a bowl, combine shrimp, sliced smoked sausage, chopped onion, chopped green bell pepper, chopped red bell pepper, minced garlic, Cajun seasoning, paprika, dried thyme, salt, and black pepper. Toss to coat.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the shrimp and sausage mixture to the skillet and cook for about 5-7 minutes until the shrimp are pink and cooked through.
Serve the Cajun shrimp and sausage skillet over cooked rice.
Baked Coconut Shrimp.
Ingredients:
1 pound large shrimp, peeled and deveined
1/2 cup all-purpose flour
2 eggs, beaten
1 cup shredded coconut
1/2 cup Panko breadcrumbs
Salt and black pepper to taste
Sweet chili sauce (for dipping)
Instructions:
Preheat the oven to 400°F (200°C).
Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of shredded coconut, Panko breadcrumbs, salt, and black pepper.
Dredge each shrimp in the flour, shaking off any excess.
Dip the floured shrimp into the beaten eggs, allowing any excess to drip off.
Coat the shrimp in the coconut breadcrumb mixture, pressing gently to adhere.
Place the coated shrimp on a baking sheet lined with parchment paper.
Bake for about 12-15 minutes until the shrimp are golden brown and crispy.
Serve the baked coconut shrimp with sweet chili sauce for dipping.
Tuscan Garlic Butter Salmon.
Ingredients:
4 salmon fillets
4 tablespoons unsalted butter, melted
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon lemon juice
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the oven to 375°F (190°C).
In a small bowl, mix together melted butter, minced garlic, chopped parsley, chopped basil, lemon juice, salt, and black pepper.
Place the salmon fillets on a baking sheet lined with parchment paper.
Pour the garlic butter mixture over the salmon fillets, spreading it evenly.
Bake for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the Tuscan garlic butter salmon hot, with lemon wedges on the side.
Grilled Shrimp Tacos.
Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
8 small flour tortillas
Shredded lettuce
Diced tomatoes
Sliced avocado
Chopped fresh cilantro
Lime wedges (for serving)
Instructions:
In a bowl, combine shrimp, olive oil, lime juice, chili powder, ground cumin, salt, and black pepper. Toss to coat.
Preheat the grill to medium-high heat.
Thread the seasoned shrimp onto skewers.
Grill the shrimp skewers for about 2-3 minutes per side until pink and cooked through.
Remove the shrimp from the skewers and set aside.
Warm the flour tortillas on the grill or in a dry skillet.
Assemble the tacos by placing shrimp, shredded lettuce, diced tomatoes, sliced avocado, and chopped fresh cilantro onto each tortilla.
Serve the grilled shrimp tacos with lime wedges for squeezing over the top.
Seafood Paella.
Ingredients:
1 pound mussels, cleaned and debearded
1 pound clams, cleaned and rinsed
1/2 pound shrimp, peeled and deveined
1/2 pound scallops
1/2 pound squid rings
4 tablespoons olive oil
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon saffron threads
2 cups Arborio rice
4 cups seafood or chicken broth
1 cup frozen peas
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
In a large paella pan or a large skillet, heat olive oil over medium heat.
Add the chopped onion, chopped red bell pepper, and chopped yellow bell pepper to the pan. Sauté for 5 minutes until the vegetables are softened.
Stir in the minced garlic, smoked paprika, and saffron threads. Cook for 1 minute until fragrant.
Add the Arborio rice to the pan and stir to coat in the oil and spices.
Pour in the seafood or chicken broth and bring to a simmer.
Arrange the mussels, clams, shrimp, scallops, and squid rings on top of the rice.
Cover the pan and cook for about 15-20 minutes until the rice is cooked and the shellfish has opened.
Stir in the frozen peas and cook for an additional 2 minutes until heated through.
Season with salt and black pepper to taste.
Serve the seafood paella hot, garnished with lemon wedges.
Lemon Dill Baked Salmon.
Ingredients:
4 salmon fillets
2 tablespoons olive oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh dill
Salt and black pepper to taste
Lemon slices (for serving)
Instructions:
Preheat the oven to 375°F (190°C).
In a small bowl, whisk together olive oil, lemon juice, minced garlic, chopped fresh dill, salt, and black pepper.
Place the salmon fillets on a baking sheet lined with parchment paper.
Pour the lemon dill mixture over the salmon, spreading it evenly.
Bake for about 12-15 minutes until the salmon is cooked through and flakes easily with a fork.
Serve the lemon dill baked salmon hot, garnished with lemon slices.
Garlic Butter Grilled Lobster Tails.
Ingredients:
4 lobster tails
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon chopped fresh parsley
Salt and black pepper to taste
Lemon wedges (for serving)
Instructions:
Preheat the grill to medium-high heat.
Using kitchen shears, cut through the top shell of each lobster tail lengthwise, stopping at the tail fins.
Gently pull apart the shell, exposing the meat, but leave the tail end intact.
In a small bowl, mix together melted butter, minced garlic, chopped fresh parsley, salt, and black pepper.
Brush the garlic butter mixture over the exposed meat of the lobster tails.
Place the lobster tails on the grill, shell side down.
Grill for about 6-8 minutes until the lobster meat is opaque and cooked through.
Serve the garlic butter grilled lobster tails with lemon wedges.
Lemon Herb Grilled Shrimp Skewers.
Ingredients:
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
Juice of 1 lemon
Zest of 1 lemon
2 cloves garlic, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
Salt and black pepper to taste
Wooden skewers soaked in water
Instructions:
In a bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped parsley, chopped thyme, salt, and black pepper.
Add the shrimp to the bowl and toss until well-coated. Allow it to marinate for 15-20 minutes.
Preheat the grill to medium-high heat.
Thread the shrimp onto the soaked skewers.
Grill the shrimp skewers for about 2-3 minutes per side until they turn pink and opaque.
Serve the lemon herb grilled shrimp skewers hot.
