Are you a seafood lover looking to add some heat to your meals? Look no further! In this article, we’ll be sharing 20 mouth-watering shrimp and fish recipes that pack a spicy punch. From classic Cajun blackened shrimp and red snapper to more adventurous options like coconut curry shrimp and swai fish, there’s something for every taste bud.
We’ll start with some crowd-pleasing favorites, like garlic butter shrimp and cod skillet, and move on to more exotic combinations like Thai basil shrimp and mahi-mahi stir-fry. And don’t even get us started on the tacos – our spicy shrimp and salmon tacos are a game-changer! Whether you’re in the mood for something light and refreshing or hearty and indulgent, we’ve got you covered with these 20 spicy shrimp and fish recipes.
Garlic Butter Shrimp and Cod Skillet
This mouthwatering skillet dish combines succulent shrimp and cod with a rich garlic butter sauce, all cooked to perfection in one pan. Perfect for a quick and satisfying dinner that’s sure to please!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound cod fillets, cut into bite-sized pieces
– 4 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 2 tablespoons of butter in a large skillet over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the garlic and cook for 1 minute, until fragrant.
4. Add the cod pieces to the skillet and cook for 3-4 minutes per side, until cooked through.
5. Stir in lemon juice and season with salt and pepper to taste.
6. Serve the shrimp and cod together, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Cajun Blackened Shrimp and Red Snapper
This bold and flavorful dish combines the spices of Louisiana with the freshness of the Gulf Coast, resulting in a mouthwatering Cajun blackened shrimp and red snapper recipe. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 red snapper fillets (6 ounces each)
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon Cajun seasoning
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 lemons, cut into wedges (optional)
Instructions:
1. Preheat oven to 400°F.
2. In a small bowl, mix together olive oil, garlic, Cajun seasoning, and paprika.
3. Place the shrimp on a baking sheet lined with parchment paper and brush with the spice mixture. Season with salt and pepper.
4. Place the red snapper fillets on a separate baking sheet and season with salt and pepper.
5. Bake for 8-10 minutes or until the shrimp are pink and the fish is cooked through.
6. Serve hot with lemon wedges, if desired.
Cooking Time: 12-15 minutes
Lemon Herb Grilled Shrimp and Tilapia
Elevate your seafood game with this refreshing recipe that combines the flavors of lemon, herbs, and grilled perfection. This dish is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 4 tilapia fillets (6 ounces each)
– 2 lemons, juiced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, parsley, and dill.
3. Brush the mixture evenly onto both sides of the shrimp and tilapia fillets.
4. Season with salt and pepper to taste.
5. Grill for 2-3 minutes per side, or until seafood is cooked through.
6. Serve immediately and enjoy!
Cooking Time: 8-10 minutes
Coconut Curry Shrimp and Swai Fish
This flavorful dish combines succulent shrimp and fish with a rich coconut curry sauce, perfect for a quick and delicious dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound swai fish fillets, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1/4 cup curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Cooking oil or butter for frying
Instructions:
1. Heat 2 tablespoons of oil in a large skillet over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side. Remove from pan and set aside.
3. Add more oil if needed, then sauté the onions, garlic, and ginger for 2-3 minutes or until softened.
4. Add the swai fish pieces and cook for 2-3 minutes or until cooked through.
5. Stir in coconut milk, curry powder, cumin, salt, and pepper.
6. Return the shrimp to the pan and simmer for an additional 2-3 minutes or until heated through.
7. Serve hot over rice or with naan bread.
Cooking Time: Approximately 15-20 minutes.
Spicy Shrimp and Salmon Tacos
A flavorful fusion of spicy shrimp and sweet salmon, wrapped in a crispy taco shell and topped with fresh cilantro and lime crema. This recipe is perfect for a quick and delicious meal that’s sure to impress.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 6 ounces cooked salmon fillet, flaked
– 1/4 cup lime juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Lime crema (see below)
– Fresh cilantro leaves, chopped
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together lime juice, olive oil, garlic, cumin, smoked paprika, salt, and pepper.
3. Add shrimp and salmon; marinate for at least 15 minutes.
4. Grill shrimp and salmon for 2-3 minutes per side, or until cooked through.
5. Warm tortillas by wrapping in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos with grilled shrimp and salmon, lime crema, and chopped cilantro.
Lime Crema:
– Mix 1/2 cup sour cream, 1 tablespoon lime juice, and 1 minced garlic clove. Refrigerate until ready to use.
Cooking Time: 20 minutes
Crispy Beer-Battered Shrimp and Flounder
Crispy Beer-Battered Shrimp and Flounder Recipe
Transform your seafood game with this crispy beer-batter recipe that yields tender, flavorful shrimp and flounder. Perfect for a quick dinner or appetizer, this dish is sure to impress!
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound flounder fillets, cut into 2-inch pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup beer (any type)
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. In a large bowl, whisk together flour, cornstarch, and paprika.
2. Gradually add the beer, stirring until batter forms.
3. Dip each shrimp and flounder piece into the batter, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the battered seafood for 2-3 minutes or until golden brown, flipping halfway through.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes
Shrimp and Halibut Ceviche
Elevate your ceviche game with this refreshing fusion of succulent shrimp and halibut, perfectly balanced by citrus and spices. Perfect for a light and delicious appetizer or snack.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound halibut steak, cut into small pieces
– 1 cup freshly squeezed lime juice
– 1/4 cup chopped red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine shrimp and halibut.
2. Pour in lime juice, making sure that the seafood is completely covered.
3. Add red onion, cilantro, and jalapeño; mix well.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, season with salt and pepper to taste.
6. Serve chilled, garnished with additional cilantro if desired.
Cooking Time: 30 minutes (refrigeration time)
Thai Basil Shrimp and Mahi-Mahi Stir-Fry
Experience the bold flavors of Thailand with this quick and easy stir-fry, combining succulent shrimp and mahi-mahi with aromatic Thai basil.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 1 lb mahi-mahi fillet, cut into bite-sized pieces
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 cup Thai basil leaves
– 1/4 cup soy sauce
– 2 tbsp fish sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
3. Add shrimp and mahi-mahi; cook for 2-3 minutes, stirring occasionally, until seafood is pink and cooked through.
4. Stir in Thai basil leaves, soy sauce, and fish sauce (if using); cook for an additional minute to combine flavors.
5. Season with salt and pepper to taste.
6. Serve immediately over rice or noodles.
Cooking Time: 10-12 minutes
Shrimp and Catfish Gumbo
Get ready for a flavorful and spicy Louisiana-style gumbo that combines the sweetness of shrimp with the earthiness of catfish!
Ingredients:
– 1 lb catfish fillets, cut into bite-sized pieces
– 1 lb large shrimp, peeled and deveined
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 3 stalks celery, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 cup long-grain rice
– 2 cups fish broth
– Salt and pepper, to taste
– Filé powder (optional), for serving
Instructions:
1. Heat oil in a large pot over medium-high heat. Add onion, celery, and garlic; cook until vegetables are tender.
2. Add catfish and shrimp; cook until pink and flaky.
3. Stir in thyme, paprika, and cayenne pepper. Cook for 1 minute.
4. Add rice and fish broth; bring to a boil.
5. Reduce heat to low and simmer, covered, for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste. Serve hot, garnished with filé powder if desired.
Cooking Time: 25 minutes
Grilled Shrimp and Swordfish Skewers
Perfect for a quick and flavorful outdoor meal or a impressive dinner party, these grilled shrimp and swordfish skewers are sure to please. With a zesty citrus-herb marinade and a hint of smokiness from the grill, this dish is perfect for seafood lovers.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound swordfish steaks, cut into 1-inch pieces
– 1/4 cup freshly squeezed lemon juice
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 10-12 bamboo skewers
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together lemon juice, garlic, olive oil, oregano, salt, and pepper.
3. Add shrimp and swordfish to the marinade; toss to coat.
4. Thread shrimp and swordfish onto skewers, leaving a small space between each piece.
5. Grill skewers for 8-10 minutes, turning occasionally, or until seafood is cooked through.
6. Serve immediately, garnished with fresh parsley if desired.
Cooking Time: 8-10 minutes
Shrimp and Sea Bass Paella
Paella, a classic Spanish dish from Valencia, combines the flavors of seafood, saffron, and smoky paprika for a hearty and satisfying meal. This shrimp and sea bass paella recipe is an easy and delicious twist on the traditional.
Ingredients:
– 1 cup uncooked Arborio rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 pound sea bass fillets, cut into bite-sized pieces
– 1 cup mixed vegetables (bell peppers, tomatoes, artichoke hearts)
– 2 teaspoons smoked paprika
– 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Heat oil in a large skillet or paella pan over medium-high heat.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add shrimp and sea bass; cook until pink and cooked through, about 4-5 minutes.
4. Add mixed vegetables, smoked paprika, and saffron mixture; stir to combine.
5. Add rice and water; bring to a boil. Reduce heat to low; simmer, covered, for 20-25 minutes or until liquid is absorbed.
6. Serve hot with lemon wedges.
Cooking Time: 30-35 minutes
Creamy Shrimp and Haddock Chowder
This hearty and flavorful chowder is a perfect combination of succulent shrimp, flaky haddock, and creamy potatoes. It’s an easy and comforting meal that’s ready in under 30 minutes.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1 pound haddock fillets, cut into 1-inch pieces
– 2 medium potatoes, diced
– 2 tablespoons butter
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Melt butter in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
2. Add garlic and cook for an additional minute.
3. Add haddock, shrimp, potatoes, chicken broth, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until fish is cooked through.
4. Stir in heavy cream and adjust seasoning as needed.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Shrimp and Trout Stuffed Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines the sweetness of shrimp and trout with the crunch of bell peppers. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 pound large shrimp, peeled and deveined
– 1/2 pound trout fillet, flaked
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a large skillet, heat the olive oil over medium-high. Add shrimp, trout, onion, and garlic; cook until shrimp are pink and fish is cooked through.
4. Stuff each pepper with the seafood mixture, dividing it evenly among the four peppers.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Jerk Shrimp and Grouper with Mango Salsa
A tropical fusion of Caribbean flavors, this recipe combines succulent shrimp and grouper with a spicy jerk seasoning and sweet mango salsa.
Ingredients:
For the Jerk Shrimp and Grouper:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound grouper fillets, cut into bite-sized pieces
– 2 tablespoons olive oil
– 2 teaspoons jerk seasoning
– 1 teaspoon lime juice
– Salt and pepper to taste
For the Mango Salsa:
– 2 ripe mangos, diced
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons lime juice
– Salt to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together olive oil, jerk seasoning, and lime juice.
3. Add the shrimp and grouper; toss to coat. Season with salt and pepper.
4. Bake for 10-12 minutes or until cooked through.
5. Meanwhile, combine mango, red onion, jalapeño, and lime juice in a bowl.
6. Serve the jerk seafood with mango salsa spooned over the top.
Cooking Time: 15-18 minutes
Shrimp and Perch Coconut Rice Bowl
Elevate your meal game with this flavorful and nutritious bowl featuring succulent shrimp, flaky perch, and creamy coconut rice. This recipe is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1/4 cup shredded coconut
– 1/4 teaspoon salt
– 1 tablespoon coconut oil
– 1 pound large shrimp, peeled and deveined
– 1/2 pound perch fillets, cut into bite-sized pieces
– 1 lime, juiced
– Chopped cilantro for garnish (optional)
Instructions:
1. Cook rice according to package instructions using the water, shredded coconut, and salt.
2. In a separate pan, heat coconut oil over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat and set aside.
3. In the same pan, add perch pieces and cook until cooked through, about 4-5 minutes.
4. To assemble bowls, divide rice between two bowls, then top with cooked shrimp and perch. Squeeze lime juice over the top and garnish with cilantro if desired.
Cooking Time: Approximately 20-25 minutes
Shrimp and Mackerel Tomato Basil Pasta
This recipe combines the sweetness of shrimp, the richness of mackerel, and the freshness of tomato basil sauce, all wrapped up in a delicious pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 oz pasta of your choice
– 1 lb large shrimp, peeled and deveined
– 2 fillets of mackerel (about 6 oz each), skin removed
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 4 cloves garlic, minced
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2. In a separate pan, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add shrimp and mackerel to the pan and cook until pink and flaky (about 5 minutes).
4. Add cherry tomatoes and basil leaves to the pan and stir to combine.
5. Toss cooked pasta with the seafood and tomato mixture. Season with salt, pepper, and Parmesan cheese (if using).
Cooking Time: 20-25 minutes
Shrimp and Sardine Stuffed Avocados
Elevate your snack game with this unique and flavorful recipe that combines the richness of avocado, the savory taste of shrimp, and the oceanic zing of sardines.
Ingredients:
– 4 ripe avocados
– 1/2 pound large shrimp, peeled and deveined
– 1 can of sardines in water (drained)
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the avocados in half and remove the pit.
3. In a medium bowl, mix together shrimp, sardines, olive oil, salt, and pepper.
4. Stuff each avocado half with the shrimp-sardine mixture, dividing it evenly among the four avocados.
5. Place the stuffed avocados on a baking sheet lined with parchment paper.
6. Bake for 12-15 minutes or until the avocados are tender and slightly caramelized.
7. Garnish with fresh parsley or cilantro, if desired.
8. Serve warm and enjoy!
Cooking Time: 12-15 minutes
Shrimp and Barramundi Coconut Curry
Experience the vibrant flavors of Southeast Asia with this mouthwatering shrimp and barramundi coconut curry, a perfect blend of spices, seafood, and creamy coconut milk.
Ingredients:
– 1 lb large shrimp, peeled and deveined
– 2 fillets of barramundi (or other white fish), cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add shrimp, barramundi, cumin, curry powder, turmeric, and cayenne pepper (if using). Cook for 2-3 minutes or until seafood is slightly opaque.
4. Pour in coconut milk and stir to combine.
5. Reduce heat to medium-low; simmer for 8-10 minutes or until seafood is cooked through and sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro leaves and serve over rice or noodles.
Cooking Time: 15-20 minutes
Shrimp and Tuna Poke Bowl
Experience the bold flavors of Hawaii with this refreshing Shrimp and Tuna Poke Bowl recipe. Savor the combination of succulent seafood, crunchy veggies, and zesty sauce in a single bowl.
Ingredients:
– 1/2 pound sashimi-grade tuna, cut into small pieces
– 1/2 pound large shrimp, peeled and deveined, cut into small pieces
– 1/4 cup soy sauce
– 2 tablespoons sesame oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup chopped green onions
– 1/4 cup diced cucumber
– 1/4 cup pickled ginger slices
– Salt and pepper to taste
– Cooked white rice (for serving)
Instructions:
1. In a large bowl, whisk together soy sauce, sesame oil, garlic, and ginger.
2. Add the tuna and shrimp; marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Just before serving, stir-fry the green onions, cucumber, and pickled ginger slices until tender.
4. Divide cooked white rice between bowls. Place the seafood mixture on top of the rice.
5. Garnish with additional green onions, if desired.
Cooking Time: 30 minutes (including marinating time)
Shrimp and Cod Fish Cakes with Remoulade
Elevate your seafood game with this flavorful combination of shrimp, cod, and remoulade sauce. Perfect for a quick dinner or lunch, these fish cakes are a great way to enjoy the ocean’s bounty.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 1/2 pound cod fillet, flaked
– 1 onion, finely chopped
– 1 egg
– 1 tablespoon breadcrumbs
– 1 teaspoon Worcestershire sauce
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Vegetable oil for frying
– Remoulade sauce (store-bought or homemade)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together shrimp, cod, onion, egg, breadcrumbs, Worcestershire sauce, paprika, salt, and pepper.
3. Shape into patties and coat with a thin layer of vegetable oil.
4. Fry in batches until golden brown, about 3-4 minutes per side.
5. Drain on paper towels and keep warm.
6. Serve with remoulade sauce for dipping.
Cooking Time: About 15-20 minutes (frying time: 8-12 minutes)
Summary
Are you ready to spice up your seafood game? This article brings together 20 mouth-watering shrimp and fish recipes that are sure to please even the most discerning palates. From garlic butter skillet dishes to coconut curry bowls, and from tacos to chowders, these recipes showcase the versatility of shrimp and fish in a variety of cuisines and cooking methods. Whether you’re a seafood lover or just looking for new ideas, this collection has something for everyone.
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