20 Delicious Shrimp and Fish Recipes for Seafood Lovers

Nothing beats the joy of diving into a plate of perfectly cooked seafood, especially when it’s as versatile and delicious as shrimp and fish. Whether you’re in the mood for a quick weeknight dinner or planning a special weekend feast, our roundup of 20 mouthwatering recipes has got you covered. From crispy fish tacos to creamy shrimp pasta, these dishes are sure to delight any seafood lover. Let’s get cooking!

Garlic Butter Shrimp Scampi

Ready to dive into a dish that’s as easy to whip up as it is to devour? Garlic Butter Shrimp Scampi is your ticket to a weeknight dinner that feels anything but ordinary, with a buttery, garlicky sauce that’s basically liquid gold.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 4 tbsp unsalted European-style butter
• 3 cloves garlic, finely minced
• 1/2 cup dry white wine (like a crisp Pinot Grigio)
• 1 tbsp fresh lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup finely chopped fresh parsley
• 8 oz linguine pasta
• Sea salt, to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat for the linguine.
2. Add the linguine to the boiling water and cook according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining for later use.
3. While the pasta cooks, melt the butter in a large skillet over medium heat until it begins to foam, about 2 minutes.
4. Add the minced garlic and red pepper flakes to the skillet, sautéing until fragrant, about 30 seconds, being careful not to burn the garlic.
5. Increase the heat to medium-high and add the shrimp to the skillet, cooking until they turn pink and opaque, about 2 minutes per side.
6. Pour in the white wine and lemon juice, simmering for 2 minutes to reduce slightly. Tip: The wine should bubble vigorously at first, then settle into a gentle simmer.
7. Drain the linguine and add it directly to the skillet, tossing to coat in the sauce. If needed, add reserved pasta water a tablespoon at a time to loosen the sauce.
8. Stir in the chopped parsley and season with sea salt to finish. Tip: A final squeeze of lemon juice can brighten the flavors before serving.

Absolutely irresistible, this Garlic Butter Shrimp Scampi boasts a perfect harmony of tender shrimp, al dente pasta, and a sauce that’s rich yet bright. Serve it with a crusty baguette to sop up every last drop of that garlicky butter sauce, or over a bed of zucchini noodles for a low-carb twist.

Crispy Fish Tacos with Lime Crema

Who knew that the secret to turning a mundane Monday into a fiesta could be tucked inside a tortilla? These Crispy Fish Tacos with Lime Crema are here to prove that good things come in small, delicious packages, especially when they’re fried to golden perfection and drizzled with a zesty lime crema that’ll make your taste buds dance.

Ingredients

• 1 lb wild-caught cod fillets, cut into 1-inch strips
• 1 cup all-purpose flour
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• 1/2 cup mayonnaise
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/2 tsp ground cumin
• 8 corn tortillas, warmed
• 1 cup shredded purple cabbage
• 1/2 cup cilantro leaves
• 1 avocado, sliced
• Vegetable oil, for frying

Instructions

1. In a shallow dish, whisk together the flour, smoked paprika, garlic powder, sea salt, and black pepper.
2. Pour the buttermilk into a separate shallow dish.
3. Place the panko breadcrumbs in a third shallow dish.
4. Dredge each cod strip first in the flour mixture, then dip into the buttermilk, and finally coat with panko breadcrumbs, pressing gently to adhere.
5. Heat vegetable oil in a large skillet over medium-high heat to 375°F.
6. Fry the breaded cod strips in batches for 2-3 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
7. In a small bowl, whisk together the mayonnaise, lime juice, lime zest, and ground cumin to create the lime crema.
8. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side.
9. Assemble the tacos by placing a few pieces of crispy cod on each tortilla, then top with shredded purple cabbage, cilantro leaves, avocado slices, and a generous drizzle of lime crema.

Get ready to crunch your way to happiness with these tacos that boast a perfect harmony of textures—crispy, creamy, and fresh. Serve them with an extra lime wedge on the side for that extra zing, or pair with a chilled cerveza to elevate your taco night to legendary status.

Spicy Cajun Shrimp and Grits

Buckle up, buttercups, because we’re diving fork-first into a dish that’s as bold as your Aunt Linda’s opinions at Thanksgiving—Spicy Cajun Shrimp and Grits. This Southern belle of a meal packs a punch with its creamy, dreamy grits and shrimp that’s spicier than your last dating app conversation.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock
• 1 cup heavy cream
• 1/2 cup unsalted butter, cubed
• 1 lb large shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 tbsp clarified butter
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup green onions, finely chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat. Gradually whisk in grits to prevent clumping.
2. Reduce heat to low, cover, and simmer grits for 25 minutes, stirring occasionally to ensure even cooking.
3. While grits cook, toss shrimp with Cajun seasoning until evenly coated. Let marinate for 10 minutes.
4. In a large skillet over medium-high heat, melt clarified butter. Add shrimp in a single layer, cooking for 2 minutes per side until pink and slightly curled.
5. Remove shrimp from skillet; set aside. In the same skillet, sauté garlic for 30 seconds until fragrant.
6. Stir heavy cream and cubed butter into cooked grits until fully incorporated and creamy.
7. Fold in grated cheddar cheese until melted, then season with lemon juice for brightness.
8. Divide grits among bowls, top with spicy shrimp, and garnish with green onions.

Finale: This dish is a symphony of textures—creamy, cheesy grits meet perfectly spiced, succulent shrimp. Serve it up in a hollowed-out bread bowl for an edible presentation that’ll have your guests eating their hearts out.

Grilled Lemon Herb Fish Skewers

Feast your eyes (and soon, your taste buds) on this zesty, herb-kissed masterpiece that’s about to make your grill the hottest spot in the neighborhood. Perfect for those who think fish is just ‘meh’—prepare to be dazzled!

Ingredients

• 1 lb fresh, skinless firm white fish (like halibut or cod), cut into 1-inch cubes
• 1/4 cup extra-virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh rosemary
• 1 tbsp finely chopped fresh thyme
• 1 tsp finely grated lemon zest
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together the olive oil, lemon juice, rosemary, thyme, lemon zest, sea salt, and black pepper to create a marinade.
2. Add the fish cubes to the marinade, gently tossing to ensure each piece is evenly coated. Cover and refrigerate for 20 minutes, no longer, to prevent the fish from becoming mushy.
3. Preheat your grill to medium-high heat (400°F) and lightly oil the grates to prevent sticking.
4. Thread the marinated fish cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork, turning once for those perfect grill marks.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Zingy, tender, and bursting with fresh herb flavor, these skewers are a surefire way to elevate your seafood game. Serve them atop a bed of quinoa or with a side of grilled asparagus for a meal that’s as nutritious as it is delicious.

Coconut Shrimp Curry

Feast your eyes and prepare your taste buds for a dish that’s as vibrant as a summer day in Miami—Coconut Shrimp Curry. This tropical twist on classic curry will have you dreaming of beachside dinners with every bite, blending creamy coconut milk with the bold flavors of fresh shrimp and aromatic spices.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 tbsp clarified butter
• 1 cup full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tsp raw honey
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger to the skillet, sautéing until fragrant, approximately 1 minute.
3. Stir in red curry paste, blending well with the garlic and ginger, for another minute.
4. Pour in coconut milk, whisking continuously to combine with the curry paste mixture until smooth.
5. Add fish sauce, raw honey, sea salt, and black pepper, stirring to incorporate fully.
6. Bring the mixture to a gentle simmer, then reduce heat to low, allowing it to thicken slightly for 5 minutes.
7. Gently add the shrimp to the skillet, ensuring each piece is submerged in the curry sauce.
8. Cook the shrimp for 3-4 minutes, or until they turn pink and opaque, flipping halfway through.
9. Remove from heat and stir in fresh cilantro and lime juice for a burst of freshness.
10. Serve immediately over steamed jasmine rice or with a side of crusty bread to soak up the sauce.

Heavenly creamy with a kick of spice, this Coconut Shrimp Curry is a symphony of flavors that dances on the palate. For an extra touch of elegance, garnish with thinly sliced red chili peppers or a sprinkle of toasted coconut flakes.

Pan-Seared Salmon with Dill Sauce

Now, let’s dive into a dish that’s as elegant as it is easy to whip up on a weeknight, proving that you don’t need to sacrifice flavor for convenience. This pan-seared salmon with dill sauce is your ticket to a restaurant-quality meal right from your kitchen, and yes, it’s as delicious as it sounds.

Ingredients

• 4 (6-ounce) skin-on salmon fillets
• 1 tablespoon clarified butter
• 1 tablespoon extra-virgin olive oil
• 1/2 cup crème fraîche
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon lemon juice, freshly squeezed
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Pat the salmon fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with sea salt and freshly ground black pepper.
3. Heat clarified butter and extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
4. Place the salmon fillets skin-side down in the skillet, pressing lightly with a spatula for 30 seconds to prevent curling.
5. Cook undisturbed for 4 minutes, allowing the skin to become golden and crispy.
6. Gently flip the fillets and cook for an additional 3 minutes for medium-rare, or until desired doneness.
7. Transfer the salmon to a plate and let rest for 2 minutes.
8. In a small bowl, whisk together crème fraîche, fresh dill, and lemon juice until smooth.
9. Drizzle the dill sauce over the rested salmon fillets just before serving.

Kick back and savor the contrast of the crispy skin against the tender, flaky salmon, all brought together by the creamy, tangy dill sauce. For an extra touch of elegance, serve atop a bed of lightly dressed arugula or with a side of roasted fingerling potatoes.

Shrimp and Fish Paella

Yikes, it’s hotter than a jalapeño’s armpit out there, but that’s no excuse to skimp on flavor. Let’s dive into a dish that’s as vibrant as your aunt’s questionable holiday sweater—Shrimp and Fish Paella, a seafood fiesta that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 cup Arborio rice
• 2 cups seafood stock
• 1/2 lb wild-caught shrimp, peeled and deveined
• 1/2 lb firm white fish (like cod), cut into 1-inch pieces
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• Salt, to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in minced garlic and sliced red bell pepper, cooking for another 3 minutes until softened.
4. Sprinkle smoked paprika and saffron threads over the vegetables, stirring to coat evenly.
5. Add Arborio rice to the pan, toasting for 2 minutes until grains are lightly golden.
6. Pour in seafood stock, bringing to a gentle boil. Reduce heat to low, simmering uncovered for 15 minutes.
7. Arrange shrimp and fish pieces on top of the rice, nestling them slightly into the mixture. Cover and cook for 10 minutes, or until seafood is opaque and rice is tender.
8. Remove from heat, sprinkle with chopped parsley, and let rest for 5 minutes to allow flavors to meld.
9. Serve with lemon wedges on the side for a bright, citrusy finish.

Just imagine the symphony of textures—firm fish, plump shrimp, and rice that’s got just the right amount of bite. This paella is a showstopper, perfect for when you want to impress or just treat yourself to something spectacular. Try serving it straight from the pan for that authentic, shareable experience.

Baked Cod with Parmesan Crust

Hold onto your hats, seafood lovers, because we’re about to dive fork-first into a dish that’s as easy to make as it is to devour—Baked Cod with Parmesan Crust. This isn’t just any fish dish; it’s a crispy, cheesy, flavor-packed journey that’ll have you questioning why you ever ordered takeout.

Ingredients

• 1.5 lbs fresh cod fillets, skinless
• 1/2 cup grated Parmesan cheese, freshly grated
• 1/4 cup panko breadcrumbs
• 2 tbsp clarified butter, melted
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, finely chopped
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the cod fillets dry with paper towels to ensure the crust adheres perfectly.
3. In a small bowl, mix together the Parmesan cheese, panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.
4. Brush the top of each cod fillet with a thin layer of Dijon mustard—this acts as the glue for your crust.
5. Sprinkle the Parmesan mixture evenly over each fillet, pressing gently to adhere.
6. Drizzle the melted clarified butter over the crusted fillets to help them achieve that golden perfection.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the fish flakes easily with a fork.
8. Garnish with fresh parsley and serve immediately with lemon wedges on the side for that extra zing.

And just like that, you’ve got a dish that’s crispy on the outside, tender on the inside, and bursting with flavors that dance between the smoky paprika and the sharp Parmesan. Serve it over a bed of quinoa or alongside roasted veggies for a meal that’s as nutritious as it is delicious.

Shrimp Stir-Fry with Vegetables

Vibrant, versatile, and virtually begging to be devoured, this shrimp stir-fry with vegetables is your ticket to a quick, flavor-packed dinner that’s as easy on the eyes as it is on the palate. Let’s turn up the heat and get those taste buds dancing!

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 2 tbsp cold-pressed sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 cup rainbow bell peppers, thinly sliced
• 1 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 2 tbsp tamari sauce
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh cilantro, chopped
• 1 tbsp toasted sesame seeds

Instructions

1. Heat sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add shrimp, arranging in a single layer, and sear for 2 minutes per side until just pink. Remove shrimp and set aside.
3. In the same wok, add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
4. Toss in bell peppers, snap peas, and carrots, stir-frying for 3-4 minutes until vegetables are crisp-tender.
5. Whisk together tamari sauce, honey, and red pepper flakes in a small bowl, then pour over vegetables, stirring to coat evenly.
6. Return shrimp to the wok, tossing gently to combine and heat through for 1 minute.
7. Sprinkle with cilantro and sesame seeds before serving.

Bold flavors and crisp textures make this dish a standout, with the sweetness of honey balancing the heat from the pepper flakes. Serve it over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a meal that’s as colorful as it is delicious.

Fish and Shrimp Ceviche

Fancy a dish that’s as refreshing as a dip in the ocean on a scorching summer day? Our Fish and Shrimp Ceviche is here to dazzle your taste buds with its zesty charm and oceanic flair, proving that the sea’s bounty can indeed be the life of the party.

Ingredients

• 1 lb fresh, sashimi-grade white fish, diced into 1/2-inch cubes
• 1/2 lb wild-caught shrimp, peeled, deveined, and chopped
• 3/4 cup freshly squeezed lime juice (about 6 limes)
• 1/2 cup freshly squeezed lemon juice (about 2 lemons)
• 1/2 red onion, finely diced
• 1 serrano pepper, seeded and minced
• 1/4 cup cilantro, finely chopped
• 1 avocado, diced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large glass bowl, combine the diced fish and shrimp with the lime and lemon juice, ensuring all pieces are fully submerged. Cover and refrigerate for 20 minutes, or until the seafood is opaque and ‘cooked’ by the citrus acids.
2. Drain off half of the citrus juice, reserving it for adjusting the dish’s acidity later if needed.
3. Gently fold in the red onion, serrano pepper, cilantro, and avocado into the seafood mixture, being careful not to break up the avocado pieces.
4. Season with sea salt and black pepper, then taste and adjust the seasoning or add back some of the reserved citrus juice for more zing.
5. Let the ceviche sit for an additional 5 minutes before serving to allow the flavors to meld beautifully.

Tip: For the best texture, dice the fish and shrimp uniformly to ensure even ‘cooking’ in the citrus juice. Always use the freshest seafood possible for safety and flavor. And remember, the ceviche’s acidity will mellow slightly as it sits, so don’t shy away from that initial punch of lime and lemon.

This ceviche boasts a vibrant medley of textures, from the tender bite of the seafood to the creamy chunks of avocado, all brightened by the sharpness of citrus and heat from the serrano. Serve it in martini glasses for a chic presentation or with crispy plantain chips for a delightful crunch contrast.

Thai Basil Shrimp and Fish Soup

Just when you thought your taste buds had seen it all, along comes this Thai Basil Shrimp and Fish Soup to shake things up. It’s like a party in your mouth, and everyone’s invited—especially those who love a bold, aromatic kick with their seafood.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb firm white fish fillets, cut into 1-inch pieces
• 4 cups homemade fish stock
• 1 can (14 oz) coconut milk, full-fat
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp Thai basil, finely chopped
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 1 red chili, thinly sliced
• 1 lime, juiced

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and grated ginger, sautéing until fragrant, 30 seconds.
3. Pour in fish stock and coconut milk, bringing to a gentle simmer over medium-high heat.
4. Add shrimp and fish pieces, cooking until shrimp turn pink and fish is opaque, about 5 minutes.
5. Stir in fish sauce, palm sugar, and Thai basil, simmering for another 2 minutes to meld flavors.
6. Remove from heat, then stir in lime juice and red chili slices for a bright, spicy finish.

Final touch: For an extra layer of texture, top with crispy fried shallots or serve over a bed of steamed jasmine rice. The soup’s creamy coconut base pairs beautifully with the tender seafood and the herbaceous punch of Thai basil, making each spoonful a delightful surprise.

Blackened Shrimp and Catfish

Just when you thought your taste buds had seen it all, along comes this dynamite duo of blackened shrimp and catfish to shake things up. Perfect for those who like their seafood with a side of sass and a sprinkle of spice, this dish is a flavor-packed punch you won’t soon forget.

Ingredients

• 1 lb wild-caught catfish fillets, patted dry
• 1 lb large shrimp, peeled and deveined
• 2 tbsp clarified butter, melted
• 1 tbsp smoked paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
2. In a small bowl, combine smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, sea salt, and black pepper to create the blackening spice mix.
3. Brush both sides of the catfish fillets and shrimp with clarified butter, then generously coat with the spice mix.
4. Place the catfish fillets in the skillet and cook for 3 minutes per side, or until a dark crust forms and the fish flakes easily with a fork.
5. Remove the catfish from the skillet and set aside. Add the shrimp to the same skillet and cook for 2 minutes per side, or until opaque and slightly charred.
6. Serve the blackened shrimp and catfish immediately with lemon wedges on the side for squeezing.

Kick back and savor the smoky, spicy crust that gives way to tender, juicy seafood beneath. For an extra twist, serve atop a bed of creamy grits or alongside a crisp, citrusy slaw to cut through the heat.

Shrimp and Fish Jambalaya

Ready to dive into a dish that’s as fun to say as it is to eat? Let’s talk about a jambalaya that packs a punch with succulent shrimp and flaky fish, all mingling in a spicy, savory symphony that’ll have your taste buds dancing the cha-cha.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb firm white fish (like cod or halibut), cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup long-grain white rice, rinsed
• 2 cups homemade seafood stock
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 3 garlic cloves, minced
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1 bay leaf
• 1/4 cup fresh parsley, chopped
• 2 green onions, thinly sliced

Instructions

1. In a large, heavy-bottomed pot, melt the clarified butter over medium heat until shimmering.
2. Add the onion, bell pepper, and celery, sautéing until softened, about 5 minutes. Tip: This trio is known as the ‘holy trinity’ in Cajun cooking—don’t rush it!
3. Stir in the garlic, Cajun seasoning, and smoked paprika, cooking for 1 minute until fragrant.
4. Add the rice, stirring to coat in the butter and spices, toasting lightly for 2 minutes.
5. Pour in the seafood stock and add the bay leaf, bringing to a boil. Then, reduce heat to low, cover, and simmer for 15 minutes.
6. Gently nestle the fish pieces into the rice, cover, and cook for 5 minutes. Tip: The fish should be opaque and flake easily when done.
7. Add the shrimp, cover, and cook for an additional 3 minutes until the shrimp are pink and firm. Tip: Overcooking shrimp turns them rubbery—keep an eye on the clock!
8. Remove from heat, discard the bay leaf, and let stand covered for 5 minutes to allow flavors to meld.
9. Fluff the jambalaya with a fork, then garnish with parsley and green onions before serving.

Lusciously layered with textures from the tender fish to the plump shrimp and fluffy rice, this jambalaya is a carnival of flavors. Serve it with a side of crusty bread to sop up every last bit of that spicy, smoky broth.

Grilled Swordfish with Mango Salsa

Feast your eyes (and soon, your taste buds) on this show-stopping grilled swordfish, crowned with a vibrant mango salsa that’s like a tropical vacation on a plate. Perfect for those days when you want to impress without the stress, this dish is a breeze to whip up and guaranteed to steal the spotlight at any dinner table.

Ingredients

• 1.5 lbs swordfish steaks, about 1-inch thick
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 large ripe mango, diced
• 1/2 cup red bell pepper, finely diced
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced
• 1 tbsp honey

Instructions

1. Preheat your grill to medium-high heat (400°F) to ensure those perfect grill marks without overcooking.
2. Brush both sides of the swordfish steaks with extra virgin olive oil and season evenly with kosher salt and freshly ground black pepper.
3. Place the swordfish on the grill and cook for 4-5 minutes per side, or until the internal temperature reaches 145°F for a perfectly flaky texture.
4. While the swordfish grills, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and honey in a bowl to create the mango salsa. Mix gently to avoid bruising the mango.
5. Once the swordfish is cooked, remove it from the grill and let it rest for 2 minutes to allow the juices to redistribute.
6. Top each swordfish steak with a generous spoonful of mango salsa before serving.

Unbelievably juicy and packed with flavor, the swordfish pairs magically with the sweet and spicy mango salsa. Serve it over a bed of quinoa or alongside grilled asparagus for a meal that’s as nutritious as it is delicious.

Shrimp and Fish Chowder

Oh, what a delightful dance of flavors we have here! This Shrimp and Fish Chowder is like a cozy blanket for your taste buds, wrapping them up in a warm, creamy embrace with a seafood twist that’ll make your heart sing.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh cod fillets, cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups fish stock
• 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt, to precise measurement (1 tsp)
• Freshly ground black pepper, to precise measurement (1/2 tsp)
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large pot, melt the clarified butter over medium heat (350°F) until it shimmers.
2. Add the finely diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
4. Pour in the fish stock, heavy cream, and whole milk, then bring the mixture to a gentle simmer (do not boil).
5. Add the diced Yukon Gold potatoes to the pot and cook until they are just tender, about 10 minutes.
6. Season the broth with smoked paprika, cayenne pepper, salt, and black pepper, stirring well to combine.
7. Gently add the cod pieces and shrimp to the pot, cooking until the seafood is opaque and cooked through, about 5 minutes.
8. Remove the pot from heat and stir in the freshly chopped parsley.

Serve this chowder piping hot, with a side of crusty bread for dipping. The texture is luxuriously creamy, with tender chunks of fish and shrimp that melt in your mouth, while the smoked paprika and cayenne add a subtle kick that elevates the dish to new heights.

Teriyaki Glazed Shrimp and Fish Kabobs

Zesty and zippy, these kabobs are your ticket to a flavor-packed adventure that’ll make your taste buds dance the cha-cha! Perfect for those who love a sweet and savory combo with a side of fun, this dish is a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh cod fillets, cut into 1-inch cubes
• 1/2 cup high-quality teriyaki sauce
• 2 tbsp organic honey
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp cold-pressed sesame oil
• 1/4 cup clarified butter
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F) to ensure a perfect sear without burning.
2. In a medium bowl, whisk together teriyaki sauce, honey, ginger, garlic, and sesame oil to create your glaze. Tip: For a smoother glaze, strain the mixture to remove any ginger or garlic bits.
3. Thread shrimp, cod, bell peppers, and onion onto skewers alternately, leaving a small space between each piece for even cooking.
4. Brush kabobs generously with clarified butter before placing them on the grill. This adds richness and prevents sticking.
5. Grill kabobs for 4 minutes on one side, then flip and brush with teriyaki glaze. Tip: Keep a spray bottle of water handy to tame any flare-ups.
6. Continue grilling for another 4 minutes, flipping once more and applying a second coat of glaze for a glossy finish.
7. Remove kabobs from the grill when shrimp are pink and opaque and fish flakes easily with a fork. Tip: Let them rest for 2 minutes before serving to allow juices to redistribute.

Unbelievably succulent, these kabobs boast a caramelized exterior with a tender, flaky interior. Serve them over a bed of jasmine rice or alongside a crisp Asian slaw for a meal that’s as vibrant as it is satisfying.

Shrimp and Fish Stuffed Bell Peppers

Savvy food lovers, brace yourselves for a dish that’s as vibrant as your personality—stuffed bell peppers that are anything but basic, packed with succulent shrimp and flaky fish, ready to jazz up your dinner routine.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb wild-caught shrimp, peeled, deveined, and chopped
• 1 lb cod fillets, skinless and cut into 1-inch pieces
• 2 tbsp clarified butter
• 1 cup arborio rice, rinsed
• 2 cups homemade fish stock
• 1/2 cup heavy cream
• 1/4 cup fresh parsley, finely chopped
• 1 tsp smoked paprika
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with clarified butter.
2. In a medium saucepan, melt 1 tbsp clarified butter over medium heat. Add the arborio rice, stirring to coat, and toast for 2 minutes until slightly translucent.
3. Gradually add the fish stock, 1/2 cup at a time, stirring constantly until absorbed before adding more. Cook until the rice is al dente, about 18 minutes.
4. While the rice cooks, heat the remaining tbsp of clarified butter in a skillet over medium-high heat. Add the shrimp and cod, seasoning with smoked paprika, salt, and pepper. Cook for 4 minutes, just until the fish flakes easily and the shrimp are pink.
5. Fold the cooked seafood, heavy cream, and parsley into the risotto. Spoon the mixture into the prepared bell peppers, filling them to the top.
6. Place the stuffed peppers in the baking dish and bake for 25 minutes, until the peppers are tender and the filling is bubbly.
7. Let the peppers rest for 5 minutes before serving to allow the flavors to meld beautifully.

Bursting with creamy, seafood-infused risotto and the sweet crunch of bell peppers, this dish is a textural dream. Serve it atop a swirl of saffron aioli for an extra touch of luxury that’ll make your taste buds sing.

Shrimp and Fish Gumbo

Dive into the heart of Southern cuisine with a bowl of Shrimp and Fish Gumbo that’s as lively as a Mardi Gras parade. This dish is a symphony of flavors, where the ocean’s bounty meets the soul of Louisiana, promising to transport your taste buds straight to the French Quarter with every spoonful.

Ingredients

• 1/2 cup clarified butter
• 1 cup all-purpose flour
• 1 large yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 celery stalks, finely diced
• 4 garlic cloves, minced
• 1 lb medium shrimp, peeled and deveined
• 1 lb firm white fish (such as cod or halibut), cut into 1-inch pieces
• 4 cups seafood stock
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 1/4 cup fresh parsley, chopped
• 2 green onions, sliced
• Cooked white rice, for serving

Instructions

1. Heat the clarified butter in a large, heavy-bottomed pot over medium heat until shimmering.
2. Whisk in the flour to create a roux, stirring constantly for about 20 minutes until it reaches a deep chocolate brown color. Tip: The key to a perfect roux is patience and constant stirring to prevent burning.
3. Add the diced onion, bell pepper, and celery to the roux, cooking for 5 minutes until softened.
4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
5. Gradually pour in the seafood stock, whisking continuously to ensure a smooth base.
6. Season the mixture with Cajun seasoning, smoked paprika, cayenne pepper, and add the bay leaves. Bring to a simmer and cook for 30 minutes. Tip: Taste and adjust seasoning as needed, but remember the flavors will intensify as the gumbo cooks.
7. Gently add the shrimp and fish pieces to the pot, simmering for an additional 5 minutes until the seafood is just cooked through. Tip: Overcooking the seafood will make it tough, so keep an eye on the clock.
8. Remove the bay leaves and stir in the chopped parsley and sliced green onions.

Finish this culinary masterpiece by ladling the gumbo over a mound of fluffy white rice, where the rich, velvety broth clings to every grain, offering a perfect balance of spice and savoriness. For an extra kick, serve with a side of hot sauce and a sprinkle of fresh herbs to brighten up the deep, complex flavors.

Baked Shrimp and Fish Enchiladas

Ready to dive into a dish that’s as fun to make as it is to devour? These Baked Shrimp and Fish Enchiladas are a seafood lover’s dream, wrapped in a tortilla and smothered in sauce—because why choose between land and sea when you can have both?

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb fresh cod fillets, cut into 1-inch pieces
• 2 cups organic heavy cream
• 1 cup homemade fish stock
• 1/2 cup clarified butter
• 1/4 cup all-purpose flour
• 2 tbsp ancho chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 8 organic corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 1/4 cup fresh cilantro, finely chopped
• 1 lime, juiced
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter. Whisk in the flour to create a roux, cooking for 2 minutes until golden.
3. Gradually whisk in the heavy cream and fish stock, ensuring no lumps remain. Stir in the ancho chili powder, smoked paprika, and cumin. Simmer for 5 minutes until the sauce thickens.
4. Add the shrimp and cod to the sauce, cooking for 3 minutes until the seafood is just opaque. Remove from heat and stir in the lime juice and cilantro.
5. Warm the tortillas for 30 seconds in the microwave to make them pliable. Divide the seafood mixture evenly among the tortillas, rolling them tightly and placing seam-side down in the baking dish.
6. Pour any remaining sauce over the enchiladas and sprinkle with Monterey Jack and queso fresco.
7. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the enchiladas rest for 5 minutes before serving to allow the sauce to set.

Yield to the temptation of these enchiladas, where the tender seafood and creamy, spicy sauce create a harmony of flavors. Serve with a side of avocado salad for a refreshing contrast.

Shrimp and Fish Pasta Alfredo

Today, we’re diving fork-first into a dish that’s as fun to make as it is to devour: Shrimp and Fish Pasta Alfredo. Think of it as the ocean’s gift to your pasta bowl, with a creamy twist that’ll have you doing the happy dance in your kitchen.

Ingredients

• 8 oz fettuccine pasta
• 1 lb wild-caught shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or halibut), cut into bite-sized pieces
• 2 cups heavy cream
• 1/2 cup unsalted butter
• 1 cup freshly grated Parmigiano-Reggiano
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg, freshly grated
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large skillet over medium heat, warm the olive oil. Add the shrimp and fish pieces, seasoning with sea salt and black pepper. Cook until the shrimp are pink and the fish is opaque, about 3-4 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream, stirring constantly to combine.
4. Gradually whisk in the Parmigiano-Reggiano until the sauce is smooth and creamy. Stir in the nutmeg for a hint of warmth.
5. Return the cooked shrimp and fish to the skillet, gently folding them into the sauce. Add the cooked pasta, tossing to coat evenly. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is achieved.
6. Garnish with fresh parsley before serving. Tip: For an extra touch of elegance, serve with a sprinkle of additional Parmigiano-Reggiano and a side of crusty bread to soak up the sauce.

Perfectly al dente pasta swirled in a luxuriously creamy Alfredo sauce, studded with tender shrimp and flaky fish, makes every bite a celebration. Try serving it over a bed of sautéed spinach for a pop of color and a boost of greens.

Summary

Craving seafood? This roundup of 20 delicious shrimp and fish recipes is your ticket to flavorful meals that’ll delight any seafood lover. From quick weeknight dinners to impressive dishes for guests, there’s something for every occasion. We’d love to hear which recipes become your favorites—drop a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!