Category: Seafood

Get ready to indulge in a flavorful and satisfying meal with our collection of 18 crispy fish and chips classic recipes! Fish and chips, a beloved comfort food, can be elevated from a simple takeout option to a gourmet experience with a little creativity. In this article, we’ll explore the perfect blend of crispy batter, tender fish, and savory seasonings that will make your taste buds do the happy dance.

From traditional beer-battered fish and chips to innovative twists like Panko-crusted fish and chickpea batter, there’s something for every palate on this list. Whether you’re a fan of spicy kick or prefer a lighter flavor profile, we’ve got you covered with our diverse array of recipes.

Traditional Beer-Battered Fish and Chips

Get ready for a classic British treat! This recipe yields crispy, golden-brown fish and chips that are sure to please.

Ingredients:

– 4 cod or haddock fillets (about 1 inch thick)
– 1 cup all-purpose flour
– 1/2 cup beer, chilled
– 1/2 cup water
– 1/4 teaspoon salt
– Vegetable oil for frying
– 2-3 large potatoes, peeled and cut into chunky chips (fries)
– Salt, to taste

Instructions:

1. In a large bowl, whisk together flour, beer, water, and salt until smooth.
2. Cut fish fillets into desired shapes and coat with batter, letting any excess drip off.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan or a deep fryer to 350°F (180°C).
4. Fry fish pieces for 3-4 minutes on each side, or until golden brown and cooked through.
5. Meanwhile, fry potato chips in batches until crispy, about 3-4 minutes per batch.
6. Drain fish and chips on paper towels and serve hot with your favorite condiments.

Cooking Time: About 15-20 minutes total (frying time may vary depending on thickness of fish and potatoes).

Panko-Crusted Fish and Chips with Tartar Sauce

A crispy and indulgent take on the classic fish and chips, this recipe combines tender fish, crunchy panko crust, and flavorful tartar sauce.

Ingredients:

– 4 fish fillets (cod or haddock work well)
– 1 cup all-purpose flour
– 1/2 cup panko breadcrumbs
– 1/2 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt and pepper, to taste
– Vegetable oil, for frying
– Tartar sauce ingredients: 1 cup mayonnaise, 2 tablespoons chopped pickle relish, 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a shallow dish, mix together flour, panko breadcrumbs, paprika, and garlic powder.
3. Dip each fish fillet into the flour mixture, coating evenly.
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry the coated fish for 2-3 minutes on each side, or until golden brown and cooked through.
5. Remove from oil and place on a baking sheet lined with parchment paper. Bake for an additional 10-12 minutes, or until crispy.
6. Meanwhile, mix tartar sauce ingredients together in a small bowl.
7. Serve the panko-crusted fish with chips (your favorite type) and a dollop of tartar sauce.

Cooking Time: Approximately 25-30 minutes

Gluten-Free Fish and Chips with Chickpea Batter

A crispy and flavorful twist on a classic favorite, this gluten-free fish and chips recipe uses chickpea batter to create a deliciously crunchy coating for your fish.

Ingredients:

– 1 pound fish fillets (cod or haddock work well)
– 1 cup chickpeas
– 1/2 cup rice flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup lemon juice
– Vegetable oil for frying

Instructions:

1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. In a blender or food processor, blend the chickpeas, rice flour, cornstarch, salt, and pepper until smooth.
3. Cut the fish into desired sizes and dip each piece into the batter mixture, making sure it’s fully coated.
4. Fry the battered fish in batches for 3-4 minutes or until golden brown.
5. Remove from oil with a slotted spoon and drain on paper towels.
6. Serve hot with your favorite condiments and sides.

Cooking Time: 15-20 minutes

Spicy Cajun Fish and Chips with Remoulade

Add a spicy kick to your classic fish and chips with this bold and flavorful recipe, inspired by the vibrant cuisine of Louisiana. Crispy battered fish, crunchy fries, and a tangy remoulade sauce come together in perfect harmony.

Ingredients:

– 1 lb cod or haddock fillets
– 1 cup all-purpose flour
– 2 teaspoons Cajun seasoning
– 1 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup buttermilk
– Vegetable oil for frying
– 2 pounds Russet potatoes, peeled and cut into fries
– Salt, to taste
– Remoulade sauce (store-bought or homemade)

Instructions:

1. In a shallow dish, mix together flour, Cajun seasoning, paprika, and cayenne pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dip each fish fillet into the buttermilk, then coat in the flour mixture, shaking off excess.
4. Fry the fish in hot oil (375°F) for 3-4 minutes on each side, or until golden brown and cooked through.
5. Meanwhile, fry the potatoes in hot oil for 2-3 minutes, or until crispy and golden.
6. Drain the fish and fries on paper towels and serve with remoulade sauce.

Cooking Time: Approximately 15-20 minutes

Oven-Baked Fish and Chips for a Healthier Twist

Transform traditional fish and chips into a healthier, oven-baked delight! This recipe skips the deep-frying and still delivers crispy, flavorful results.

Ingredients:

– 4 cod or haddock fillets (6 oz each)
– 2 large sweet potatoes, peeled and cut into 1/2-inch fries
– 2 tbsp olive oil
– 1 tsp lemon zest
– Salt and pepper to taste
– 1 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place fish fillets on one half of the sheet; drizzle with olive oil and sprinkle with lemon zest, salt, and pepper.
4. Toss sweet potato fries with olive oil, salt, and pepper. Spread them out on the other half of the sheet.
5. Sprinkle panko breadcrumbs and Parmesan cheese evenly over fish fillets.
6. Bake for 12-15 minutes or until fish is cooked through and sweet potatoes are crispy.

Cooking Time: 12-15 minutes

Fish and Chips with Minty Pea Puree

Classic fish and chips gets a refreshing makeover with the addition of minty pea puree, perfect for a light and flavorful meal.

Ingredients:

– 1 pound cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 2 large potatoes, peeled and cut into chips (fries)
– 1 cup fresh mint leaves
– 1 cup frozen peas
– 2 tablespoons butter
– Salt to taste

Instructions:

1. Heat about 2 inches of vegetable oil in a deep frying pan to 350°F.
2. Dredge the fish fillets in flour, shaking off excess. Fry for 3-4 minutes or until cooked through. Drain on paper towels.
3. Cut the potatoes into chips and fry in batches until golden brown. Drain excess oil.
4. In a blender or food processor, combine mint leaves, peas, and butter. Blend until smooth. Season with salt to taste.
5. Serve the fish with chips and a side of minty pea puree.

Cooking Time: 15-20 minutes

Japanese-Style Tempura Fish and Chips

Experience the harmonious fusion of Japanese tempura and British fish and chips with this easy-to-make recipe. Crispy, flavorful tempura batter coats tender fish, served with a side of savory potato sticks and tangy dipping sauce.

Ingredients:

– 1 pound cod or tilapia fillets, cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying
– 2 large potatoes, peeled and cut into stick-like shapes
– Tempura dipping sauce (store-bought or homemade)
– Sesame seeds and grated daikon radish for garnish (optional)

Instructions:

1. In a bowl, whisk together flour, cornstarch, and soda water to make tempura batter.
2. Dip fish pieces into the batter, coating evenly, then fry in hot oil until golden brown (3-4 minutes per side).
3. Meanwhile, parboil potato sticks in boiling water for 5 minutes, then drain and fry in separate batches until crispy (2-3 minutes per batch).
4. Drain tempura-fried fish on paper towels and serve with potato sticks and dipping sauce.
5. Garnish with sesame seeds and grated daikon radish, if desired.

Cooking Time: Approximately 15-20 minutes.

Fish and Chips with Homemade Curry Sauce

A classic British comfort food gets a flavorful boost with this simple recipe. Crispy fish, golden fries, and a tangy curry sauce come together for a satisfying meal.

Ingredients:

– 4 cod or haddock fillets (about 6 oz each)
– 1 cup all-purpose flour
– 1/2 cup beer, chilled
– Vegetable oil for frying
– 2-3 large potatoes, peeled and cut into fry shapes
– Homemade Curry Sauce ingredients:
+ 2 tbsp curry powder
+ 1 tsp ground cumin
+ 1/2 tsp turmeric
+ 1/4 tsp cayenne pepper
+ 1 cup plain yogurt
+ 1/2 cup mayonnaise
+ Salt and pepper to taste

Instructions:

1. Prepare the fish: Season with salt and pepper. Dredge in flour, shaking off excess.
2. Fry the fish: Heat about 1/2 inch of oil in a large skillet over medium-high heat. Cook for 3-4 minutes per side or until cooked through. Drain on paper towels.
3. Make the Curry Sauce: Mix all ingredients together and adjust seasoning to taste.
4. Prepare the fries: Heat about 2-3 inches of oil in a separate large pot over medium-high heat. Fry the potatoes in batches for about 5-7 minutes, or until golden brown. Drain on paper towels.
5. Serve: Place the fish and fries on plates, drizzle with Curry Sauce, and enjoy!

Cooking Time: About 30-40 minutes, depending on frying time.

Fish and Chips with Zesty Lemon Aioli

Elevate your fish and chips game with this refreshing twist on the classic British dish. Crispy battered fish, golden fries, and a tangy lemon aioli come together for a flavor combination that’s sure to please.

Ingredients:

– 1 pound cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
– 2 pounds potatoes, peeled and cut into fries
– Zesty Lemon Aioli (see below)
– Fresh parsley, chopped (optional)

Zesty Lemon Aioli:

– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. Preheat oil in a deep frying pan to 375°F.
2. In a separate bowl, mix flour, cornstarch, paprika, salt, and pepper.
3. Dip fish fillets into buttermilk, then coat with the flour mixture.
4. Fry fish for 3-4 minutes or until golden brown. Drain on paper towels.
5. Cook potatoes in boiling water for 5 minutes. Drain and fry until crispy.
6. Mix Zesty Lemon Aioli ingredients together.
7. Serve fish and chips hot with a dollop of aioli and chopped parsley, if desired.

Cooking Time: 20-25 minutes

Fish and Chips with Sweet Potato Fries

Experience the ultimate comfort food with this simple recipe that combines crispy fish, golden chips, and sweet potato fries for a delightful twist.

Ingredients:

– 1 pound cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon baking powder
– Vegetable oil for frying
– 2-3 large sweet potatoes, peeled and cut into fry shapes
– 1 cup vegetable oil for sweet potato fries
– Tartar sauce or malt vinegar for serving (optional)

Instructions:

1. Preheat oil in a deep frying pan to 350°F.
2. In a shallow dish, mix flour, salt, pepper, and baking powder.
3. Dredge fish pieces in the flour mixture, shaking off excess.
4. Fry fish for 3-4 minutes or until golden brown; drain on paper towels.
5. For sweet potato fries, heat oil to 375°F and fry in batches for 3-4 minutes or until crispy; drain on paper towels.
6. Serve hot with tartar sauce or malt vinegar, if desired.

Cooking Time:

– Fish: 3-4 minutes
– Sweet Potato Fries: 3-4 minutes per batch

Fish and Chips with Malt Vinegar Mayo

Get ready for a British culinary classic that’s easy to make and always a crowd-pleaser! This recipe combines the flaky goodness of fish, crispy chips (fries), and a tangy malt vinegar mayonnaise sauce.

Ingredients:

– 4 fish fillets (cod or haddock work well)
– 1 bag of frozen chips (french fries)
– Vegetable oil for frying
– Malt vinegar mayonnaise sauce (store-bought or homemade)
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Season the fish fillets with salt and pepper.
3. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat. Fry the fish for 3-4 minutes on each side, until cooked through.
4. Meanwhile, cook the chips according to package instructions.
5. Serve the fish with hot chips and a dollop of malt vinegar mayonnaise sauce.

Cooking Time:

– Fish: 6-8 minutes
– Chips: 15-20 minutes
– Total time: 30-40 minutes

Fish and Chips with Dill Pickle Tartar Sauce

A classic British dish gets a tangy twist with the addition of creamy dill pickle tartar sauce. This recipe is quick, easy, and sure to please.

Ingredients:

– 1 pound cod or haddock fillets, cut into chunks
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper (optional)
– Vegetable oil for frying
– 2-3 large potatoes, peeled and cut into fry shapes
– Salt, to taste
– Dill pickle tartar sauce (see below)

Instructions:

1. In a shallow dish, mix together flour, paprika, and cayenne pepper (if using).
2. Dip fish pieces into the flour mixture, shaking off excess.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry fish for 3-4 minutes or until golden brown.
4. Meanwhile, fry potatoes in batches until crispy and golden.
5. Serve fish with chips (fries) and dollop with dill pickle tartar sauce.

Dill Pickle Tartar Sauce:

– 1/2 cup mayonnaise
– 2 tablespoons chopped fresh dill
– 2 tablespoons finely chopped dill pickle
– Salt, to taste

Mix all ingredients together until smooth. Refrigerate for at least 30 minutes before serving.

Fish and Chips with Garlic Parmesan Fries

Elevate your fish and chips game with the addition of crispy garlic parmesan fries. This comforting combination is sure to satisfy any craving.

Ingredients:

For the fish:
– 1 pound cod or haddock fillets, cut into 1-inch pieces
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying

For the fries:
– 2 pounds potatoes, peeled and cut into 1/2-inch strips
– 1/2 cup all-purpose flour
– 1/2 cup grated parmesan cheese
– 2 cloves garlic, minced
– Salt, to taste
– Vegetable oil for frying

Instructions:

1. Preheat oil in a deep fryer to 375°F.
2. In a bowl, mix together flour, paprika, salt, and pepper.
3. Dredge fish pieces in the flour mixture, shaking off excess.
4. Dip floured fish in buttermilk, then coat with flour again.
5. Fry fish for 3-4 minutes or until golden brown. Drain on paper towels.
6. For fries, heat oil to 350°F. Fry potatoes for 3-4 minutes or until crispy.
7. In a bowl, mix together flour, parmesan cheese, and garlic.
8. Remove fries from oil and toss with the garlic-parmesan mixture.
9. Serve fish with hot, garlicky fries.

Cooking Time: Approximately 15-20 minutes

Fish and Chips with Spicy Sriracha Mayo

Satisfy your cravings with this mouthwatering twist on the classic British dish, featuring crispy fish, golden chips (fries), and a spicy kick from sriracha mayo.

Ingredients:

– 1 pound cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 2 large potatoes, peeled and cut into chips (fries)
– Sriracha mayo (see below)

Sriracha Mayo:

– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce

Instructions:

1. Preheat oil in a deep fryer to 350°F (180°C).
2. In a shallow dish, mix together flour, paprika, cayenne pepper, salt, and black pepper.
3. Dredge fish fillets in the flour mixture, shaking off excess.
4. Fry fish for 3-4 minutes or until golden brown, flipping halfway through.
5. Meanwhile, cook chips (fries) in boiling water for 5 minutes, then drain and fry in oil at 350°F (180°C) for 3-4 minutes or until crispy.
6. Mix sriracha sauce with mayonnaise.
7. Serve fish and chips hot with a dollop of spicy sriracha mayo.

Cooking Time: 15-20 minutes

Fish and Chips with Herb-Infused Batter

Elevate your classic fish and chips recipe with the brightness of fresh herbs and a crispy, golden batter. This easy-to-make dish is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 pound firm white fish (such as cod or haddock), cut into chunks
– 1 cup all-purpose flour
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 1/2 cup buttermilk
– Vegetable oil for frying
– Salt and pepper to taste
– Lemon wedges, for serving

Instructions:

1. Preheat the oil in a deep frying pan or a deep fryer to 350°F (175°C).
2. In a large bowl, whisk together flour, paprika, garlic powder, parsley, and dill.
3. Pour buttermilk into a separate bowl.
4. Dip each piece of fish into the buttermilk, then coat in the herb-infused batter, shaking off excess.
5. Fry fish for 2-3 minutes or until golden brown, flipping halfway through. Drain on paper towels.
6. Serve hot with salt, pepper, and lemon wedges.

Cooking Time: 10-12 minutes total (4-5 minutes per batch)

Fish and Chips with Crispy Onion Rings

Classic Fish and Chips with Crispy Onion Rings Recipe

A comforting British-inspired dish that’s easy to make and packed with flavor, our fish and chips recipe features crispy onion rings adding a delightful crunch.

Ingredients:

– 1 pound cod or haddock fillets, cut into strips
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1 cup buttermilk
– Vegetable oil for frying
– 1 large onion, thinly sliced
– 1 cup panko breadcrumbs
– 2 tablespoons butter, melted

Instructions:

1. In a shallow dish, mix together flour, salt, pepper, and paprika.
2. Pour buttermilk into a separate shallow dish.
3. Dip fish strips into the flour mixture, then the buttermilk, and finally coat with panko breadcrumbs.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
5. Fry fish for 3-4 minutes on each side or until golden brown.
6. Meanwhile, fry onion slices in batches until crispy and golden.
7. Serve hot fish and chips with onion rings drizzled with melted butter.

Cooking Time:

– Fish: 8-10 minutes
– Onion Rings: 2-3 minutes

Fish and Chips with Smoky Paprika Fries

Get ready for a crispy, flavorful twist on a classic favorite! This recipe combines tender fish, golden batter, and smoky paprika fries for a match made in heaven.

Ingredients:

– 1 pound cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon paprika
– 1/2 cup buttermilk
– Vegetable oil for frying
– Smoky Paprika Fries (see below)
– Tartar sauce or malt vinegar for serving

Smoky Paprika Fries:

– 2-3 large potatoes, peeled and cut into fries
– 2 tablespoons vegetable oil
– 1 teaspoon smoky paprika
– Salt to taste

Instructions:

1. Preheat oil in a deep frying pan to 350°F.
2. In a bowl, mix flour, cornstarch, salt, pepper, and paprika.
3. Dip fish fillets in buttermilk, then coat with batter mixture.
4. Fry fish for 3-4 minutes or until golden brown. Drain on paper towels.
5. Prepare Smoky Paprika Fries according to package instructions.
6. Serve fish with fries and your choice of tartar sauce or malt vinegar.

Cooking Time: 15-20 minutes

Fish and Chips with Tangy Mango Salsa

This classic British dish gets a tropical twist with the addition of sweet and tangy mango salsa, making it perfect for a summer evening. With crispy beer-battered fish and fluffy chips (fries), this recipe is sure to be a hit!

Ingredients:

– 1 pound cod or haddock fillets
– 1 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup beer, chilled
– Vegetable oil for frying
– 3-4 large potatoes, peeled and cut into chips (fries)
– Tangy Mango Salsa (recipe below)

Instructions:

1. Heat the oil in a deep fryer or a large pot to 350°F.
2. In a separate bowl, mix together flour, salt, and pepper.
3. Dip the fish fillets in the flour mixture, then coat with beer batter.
4. Fry the fish for 3-4 minutes or until golden brown.
5. Meanwhile, fry the chips (fries) in batches until crispy.
6. Serve the fish and chips hot with a side of Tangy Mango Salsa.

Tangy Mango Salsa:

– 2 ripe mangos, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– Juice of 1 lime
– Salt to taste

Combine all ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: Approximately 15-20 minutes

Summary

Get ready to indulge in the classic comfort food of fish and chips! This collection of 18 recipes offers a variety of twists on the traditional dish, from beer-battered to gluten-free and everything in between. Try Panko-crusted fish with tartar sauce or opt for a healthier oven-baked version. Add some spice with Cajun seasoning or go international with Japanese-style tempura batter. Whether you’re in the mood for something classic or adventurous, there’s a recipe here to satisfy your cravings. So grab some cod and get cooking!

Getting a taste of paradise has never been easier than with these 20 delicious Ono Hawaiian recipes for every occasion. From seafood lovers to adventurous eaters, there’s something for everyone on this list of mouth-watering dishes that showcase the rich flavors and ingredients of Hawaii.

Whether you’re looking for a quick weeknight dinner or a special occasion feast, our collection of Ono recipes will transport your taste buds to the sun-kissed islands of Aloha. From classic poke bowls to innovative fusion dishes, we’ve got you covered with these tried-and-true Hawaiian recipes that are sure to become new favorites.

Grilled Ono with Pineapple Salsa

Elevate your grilling game with this tropical fusion of flavors! This recipe combines the rich taste of ono (wahoo) fish with a sweet and tangy pineapple salsa.

Ingredients:

– 4 ono fillets (about 6 oz each)
– 1/2 cup pineapple chunks
– 1/4 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp fresh cilantro, chopped
– 2 tbsp lime juice
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Season ono fillets with salt and pepper. Grill for 3-4 minutes per side, or until cooked through.
3. In a bowl, combine pineapple chunks, red onion, jalapeño pepper, and cilantro.
4. Squeeze lime juice over the salsa and stir to combine.
5. Serve grilled ono with pineapple salsa spooned over the top.

Cooking Time: 12-15 minutes

Hawaiian Ono Poke Bowl

Experience the bold flavors of Hawaii with this refreshing poke bowl recipe, featuring succulent raw tuna marinated in a sweet and savory sauce. Serve immediately for an explosion of flavors!

Ingredients:

– 1 pound sushi-grade yellowfin tuna, cut into small cubes
– 1/2 cup soy sauce
– 1/4 cup sesame oil
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1/4 cup chopped green onions for garnish
– Cooked white rice for serving
– Sliced cucumbers, carrots, and cherry tomatoes (optional)

Instructions:

1. In a large bowl, whisk together soy sauce, sesame oil, honey, garlic, and ginger.
2. Add the tuna cubes to the marinade and mix well. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Cook white rice according to package instructions.
4. Assemble the poke bowls by placing a scoop of cooked rice on the bottom, followed by a portion of marinated tuna.
5. Garnish with chopped green onions and add sliced cucumbers, carrots, and cherry tomatoes if desired.

Cooking Time: 30 minutes (including marinating time)

Ono Fish Tacos with Mango Slaw

Experience the tropical flavors of Hawaii with this fresh and delicious recipe! Ono fish tacos are a perfect combination of crispy, flavorful fish, creamy slaw, and crunchy tortillas.

Ingredients:

– 1 pound of ono (wahoo) or mahi-mahi, cut into small pieces
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Mango Slaw (see below)
– Cilantro, chopped (optional)

Instructions:

1. In a shallow dish, mix together lime juice, olive oil, garlic, and oregano.
2. Add the fish pieces and marinate for at least 30 minutes.
3. Preheat a non-stick skillet or grill to medium-high heat.
4. Remove the fish from marinade and cook for 3-4 minutes per side, until cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing cooked fish on tortilla, topping with Mango Slaw, and garnishing with cilantro if desired.

Mango Slaw:

– 1 ripe mango, diced
– 1/4 cup red onion, thinly sliced
– 2 tablespoons lime juice
– 1 tablespoon honey
– Salt and pepper to taste

Combine all ingredients in a bowl and mix well. Refrigerate for at least 30 minutes before serving.

Cooking Time: Approximately 45-50 minutes (including marinating time)

Garlic Butter Ono with Coconut Rice

This mouthwatering dish combines the savory flavors of garlic butter onono (a type of Japanese eggplant) with the creamy richness of coconut rice. A perfect combination for a satisfying meal.

Ingredients:

– 2 large onono, sliced into 1-inch thick rounds
– 4 tablespoons unsalted butter, softened
– 3 cloves garlic, minced
– 1 cup shredded coconut
– 2 cups cooked white rice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together butter and garlic until well combined.
3. Place onono slices on a baking sheet lined with parchment paper. Brush both sides with the garlic butter mixture.
4. Bake for 20-25 minutes or until tender and lightly caramelized.
5. Meanwhile, cook coconut rice according to package instructions.
6. Serve garlic butter onono alongside coconut rice.

Cooking Time: 30-40 minutes

Ono Ceviche with Avocado and Lime

Experience the fresh flavors of Hawaii with this simple and refreshing ceviche recipe, featuring succulent fish marinated in zesty lime juice, creamy avocado, and a hint of spice.

Ingredients:

– 1 pound sashimi-grade white fish (such as halibut or mahi-mahi), cut into small pieces
– 1/2 ripe avocado, diced
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine fish pieces, lime juice, cilantro, and jalapeño.
2. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the fish to “cook” in the lime juice.
3. Just before serving, stir in diced avocado.
4. Taste and adjust seasoning as needed.
5. Serve immediately, garnished with additional cilantro if desired.

Cooking Time: 30 minutes – 2 hours (depending on marinating time)

Blackened Ono with Macadamia Nut Crust

Elevate your seafood game with this succulent ono dish, featuring a crunchy macadamia nut crust and a flavorful blackening seasoning. This recipe is sure to transport you to the islands!

Ingredients:

– 4 ono fillets (6 oz each)
– 1 cup macadamia nuts
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/2 tsp garlic powder
– Salt and pepper, to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a food processor, grind macadamia nuts until coarsely chopped.
3. In a small bowl, mix together blackening seasoning, paprika, garlic powder, salt, and pepper.
4. Dip each ono fillet into the seasoning mixture, coating evenly.
5. Dredge seasoned ono in macadamia nut crust, pressing gently to adhere.
6. Heat olive oil in an oven-safe skillet over medium-high heat. Add ono fillets and cook for 2-3 minutes per side.
7. Transfer skillet to preheated oven and bake for 8-10 minutes or until cooked through.

Cooking Time: 12-15 minutes

Ono Lomi Lomi Salad

This classic Hawaiian dish is a refreshing twist on traditional salads, featuring juicy fish and tangy lomi lomi tomatoes. Perfect for a light and flavorful meal or snack.

Ingredients:

– 1 pound sashimi-grade tuna or other fish of your choice
– 2 ripe lomi lomi tomatoes (or 4-6 regular tomatoes), diced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste

Instructions:

1. Cut the fish into small pieces and set aside.
2. In a bowl, combine the diced tomatoes, chopped cilantro, soy sauce, and sesame oil. Mix well.
3. Add the fish pieces to the tomato mixture and gently fold to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
6. Serve chilled.

Cooking Time: 30 minutes (including marinating time)

Huli Huli Ono Skewers

Get ready to delight your taste buds with this unique fusion of sweet and savory flavors! These mouthwatering skewers are perfect for snacking, entertaining, or as a quick meal.

Ingredients:

– 1 pound pork or chicken, cut into 1-inch cubes
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 1 tablespoon sesame oil
– 1 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 20 bamboo skewers

Instructions:

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together brown sugar, soy sauce, honey, sesame oil, garlic powder, salt, and black pepper.
3. Add the cubed meat to the marinade and toss to coat evenly.
4. Thread 2-3 pieces of meat onto each skewer.
5. Grill for 8-10 minutes per side, or until cooked through.
6. Brush with additional honey during grilling for a sweet glaze.

Cooking Time: 16-20 minutes

Ono with Passionfruit Glaze

This sweet and tangy dessert combines the richness of ono (coconut cream pie) with the exotic flavor of passionfruit. A perfect treat for warm weather, this recipe is sure to satisfy your cravings.

Ingredients:

– 1 package of ono mix
– 1 cup of coconut cream
– 1/2 cup of sugar
– 1/4 cup of passionfruit puree
– 1 tablespoon of lime juice
– Whipped cream and toasted coconut flakes for garnish (optional)

Instructions:

1. Preheat oven to 350°F (180°C).
2. Prepare the ono mix according to package instructions.
3. In a separate bowl, combine coconut cream, sugar, passionfruit puree, and lime juice. Mix until smooth.
4. Pour the glaze over the baked ono filling and refrigerate for at least 30 minutes to allow flavors to meld.
5. Whip heavy cream and top with toasted coconut flakes if desired.
6. Serve chilled.

Cooking Time: 45-50 minutes

Pan-Seared Ono with Lilikoi Butter

Experience the delicate flavor of ono (wahoo) paired with the sweetness of lilikoi (passionfruit) butter, perfectly seared to bring out the best of this Hawaiian delicacy.

Ingredients:

– 4 ono fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 tbsp lilikoi puree
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Fresh parsley or cilantro, for garnish

Instructions:

1. Preheat a skillet or cast-iron pan over medium-high heat.
2. Season the ono fillets with salt and pepper.
3. Add the softened butter to the preheated pan and let it melt.
4. Add the garlic and lilikoi puree, stirring to combine. Cook for 1 minute.
5. Sear the ono fillets for 3-4 minutes per side, or until cooked through.
6. Remove from heat and garnish with fresh parsley or cilantro.
7. Serve immediately.

Cooking Time: 12-15 minutes

Ono and Shrimp Lau Lau

This classic Hawaiian dish combines tender pork (ono) with succulent shrimp, wrapped in a savory mixture of taro leaves and spices. A delicious and unique twist on traditional lau lau.

Ingredients:

– 1 pound ono (pork shoulder), sliced into thin strips
– 12 large shrimp, peeled and deveined
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 cup chopped green onions
– Salt and pepper to taste
– Taro leaves (fresh or frozen), enough for wrapping

Instructions:

1. In a large bowl, whisk together soy sauce, sesame oil, garlic, ginger, and salt.
2. Add the sliced ono and toss to coat.
3. Thread 2-3 shrimp onto each ono strip, leaving a small border at one end.
4. Wrap each piece with taro leaves, securing with toothpicks if needed.
5. Cook in a steamer basket over boiling water for 20-25 minutes or until pork is tender.
6. Serve hot with your favorite Hawaiian sides.

Cooking Time: 20-25 minutes

Sweet and Spicy Ono Stir-Fry

A harmonious balance of sweet and spicy flavors comes together in this ono stir-fry, perfect for a quick and satisfying meal.

Ingredients:
– 1 tablespoon vegetable oil
– 1 medium onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (any color), sliced
– 1 cup snow peas, sliced
– 1/4 cup soy sauce
– 1/4 cup honey
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook, stirring occasionally, until onion is translucent (3 minutes).
3. Add bell peppers and snow peas; cook, stirring frequently, until vegetables are tender-crisp (4-5 minutes).
4. In a small bowl, whisk together soy sauce, honey, rice vinegar, cornstarch, ginger, and red pepper flakes.
5. Pour the sauce into the wok or skillet; stir to combine with the vegetables.
6. Cook for an additional 1-2 minutes, until sauce has thickened slightly.
7. Season with salt and pepper to taste.
8. Garnish with chopped green onions, if desired.

Cooking Time: 10-12 minutes

Ono Fish Curry with Coconut Milk

This creamy curry recipe combines the rich flavors of coconut milk, aromatic spices, and succulent fish for a truly satisfying meal. With minimal prep time and easy cooking steps, this dish is perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 lb firm white fish (such as tilapia or mahi-mahi), cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add onions and cook until translucent, about 3-4 minutes.
2. Add garlic, ginger, curry powder, cumin, and turmeric. Cook for an additional minute, stirring constantly.
3. Add fish pieces and stir to coat with spice mixture. Cook for 5 minutes or until fish is cooked through.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Simmer curry for 5-7 minutes or until sauce has thickened slightly.
6. Garnish with cilantro leaves, if desired. Serve hot over rice or with naan bread.

Cooking Time: Approximately 20-25 minutes

Ono Sashimi with Hawaiian Sea Salt

Experience the freshness of Hawaii’s ocean with this simple yet elegant sashimi recipe featuring locally-sourced ingredients and a touch of tropical flair.

Ingredients:

– 1/2 pound sashimi-grade tuna (such as yellowfin or bigeye)
– 1/4 cup thinly sliced Maui onions
– 1/4 cup Hawaiian sea salt
– 2 tablespoons soy sauce
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon sesame oil
– Fresh cilantro leaves for garnish

Instructions:

1. Cut the tuna into thin slices and place on a serving plate.
2. Sprinkle the Maui onions over the tuna, followed by a pinch of Hawaiian sea salt.
3. Drizzle the soy sauce, lime juice, and sesame oil in a zigzag pattern over the dish.
4. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: None (raw sashimi)

Ono and Taro Leaf Stew

This hearty stew is a staple in Pacific Island cuisine, made with the nutritious taro leaf and ono fish. This recipe serves 4-6 people.

Ingredients:

– 1 lb ono fish (or substitute with other white fish), cut into bite-sized pieces
– 2 cups taro leaves, chopped
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup coconut milk
– 1 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil

Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the ono fish and cook until opaque, about 5 minutes. Remove from pot and set aside.
3. Add the chopped onions and minced garlic to the pot. Cook until the onions are translucent, about 3-4 minutes.
4. Add the taro leaves, coconut milk, salt, and pepper to the pot. Stir well to combine.
5. Return the ono fish to the pot and simmer for 10-12 minutes or until the stew has thickened slightly.
6. Serve hot with steamed rice or roti.

Cooking Time: 20-25 minutes

Ono Burger with Teriyaki Sauce

Elevate your burger game with this mouthwatering Ono Burger, smothered in a rich Teriyaki sauce. This unique fusion of flavors is sure to satisfy your cravings.

Ingredients:
– 4 hamburger buns
– 8 ounces ground beef
– 1/4 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Lettuce, tomato, and pickles (optional)

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Form ground beef into 4 patties. Cook for 3-4 minutes per side, or until cooked to your liking.
3. Meanwhile, mix teriyaki sauce, soy sauce, brown sugar, garlic, and sesame oil in a small bowl.
4. Assemble burgers by spreading a spoonful of Teriyaki sauce on the bottom bun, followed by a beef patty, lettuce, tomato, pickles (if using), and finishing with the top bun.
5. Serve immediately and enjoy!

Cooking Time: 12-15 minutes

Ono Fried Rice with Pineapple

Experience the sweetness of pineapple mixed with savory fried rice, perfect for a quick and delicious meal or snack. This recipe combines the best of Hawaiian flavors with a dash of Asian flair.

Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 cup diced fresh pineapple
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– 2 eggs, beaten

Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Push the mixture aside and scramble the eggs; set aside with the onion mixture.
4. Add the cooked rice to the pan, breaking up any clumps. Stir-fry for about 5 minutes or until the rice is heated through and starting to brown.
5. Add the pineapple, soy sauce, salt, and pepper to the rice mixture. Stir-fry for another 2-3 minutes.
6. Combine the cooked eggs with the rice mixture; stir-fry until everything is well incorporated.

Cooking Time: 15-20 minutes

Ono Chowder with Sweet Corn

This creamy chowder combines the comfort of a traditional New England clam chowder with the sweetness of fresh corn, perfect for a cozy evening meal or a summer picnic.

Ingredients:

– 2 tablespoons butter
– 1 medium onion, diced
– 3 cups chicken broth
– 1 cup heavy cream
– 1 cup frozen corn kernels
– 1/2 teaspoon paprika
– Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add diced onion and cook until softened, about 5 minutes.
3. Pour in chicken broth and bring to a simmer.
4. Add corn kernels, heavy cream, paprika, salt, and pepper. Stir well.
5. Reduce heat to low and let chowder simmer for 10-15 minutes or until flavors have melded together.
6. Taste and adjust seasoning as needed.

Cooking Time: 15-20 minutes

Ono Kebabs with Bell Peppers and Onions

A flavorful and colorful twist on traditional kebabs, this recipe combines tender beef or lamb with sweet bell peppers and caramelized onions.

Ingredients:

– 1 pound beef or lamb cubes (your choice)
– 2 large red bell peppers, sliced
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: skewers for kebabs

Instructions:

1. Preheat grill or broiler.
2. In a bowl, mix together beef or lamb cubes, bell peppers, onions, garlic, salt, and pepper.
3. Brush olive oil on the mixture and toss to coat.
4. Thread the mixture onto skewers (if using) or place in a single layer on a baking sheet.
5. Grill or broil for 10-12 minutes, turning occasionally, until beef or lamb is cooked through and bell peppers are tender.
6. Serve hot with your favorite sides.

Cooking Time: 10-12 minutes

Ono Tempura with Dipping Sauce

Ono Tempura with Dipping Sauce Recipe

Discover the perfect blend of crispy tempura and savory dipping sauce in this simple recipe. With just a few ingredients, you can create a dish that will impress your friends and family.

Ingredients:
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1/2 cup water
• 1/4 teaspoon salt
• Vegetable oil for frying
• Dipping sauce (see below)

Instructions:

1. In a large bowl, whisk together flour, cornstarch, and salt.
2. Gradually add in water while stirring until batter is smooth.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Dip desired ingredients (e.g., shrimp, carrots, green beans) into the batter, then fry in batches for 2-3 minutes or until golden brown.
5. Remove tempura from oil and place on paper towels to drain excess oil.

Dipping Sauce:
• 1/2 cup soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon grated ginger
• 1 tablespoon sesame oil

Combine all dipping sauce ingredients in a small bowl and whisk until smooth. Serve tempura with dipping sauce for an unforgettable meal!

Cooking Time: 15-20 minutes

Summary

Discover a taste of paradise with these 20 delicious Hawaiian ono recipes for every occasion! From classic dishes like grilled ono with pineapple salsa to innovative creations like ono poke bowl and ono tacos with mango slaw, there’s something for everyone. Explore sweet and spicy stir-fries, savory curries, and mouthwatering ceviches that showcase the best of Hawaiian cuisine. Whether you’re looking for a quick weeknight dinner or a show-stopping party dish, these recipes will guide you to culinary nirvana.

Are you tired of the same old boring lunch routine? Look no further! Crispy tuna cakes are a delicious and easy way to mix things up. These bite-sized treats can be dressed up or down, making them perfect for everything from a quick office lunch to a fancy dinner party. And the best part? They’re incredibly versatile – you can customize your tuna cakes with all sorts of flavors and toppings.

From spicy sriracha tuna cakes with avocado cream to classic old bay tuna cakes with remoulade, we’ve got 18 mouth-watering recipes for you to try. Whether you’re a sushi lover or just looking for something new and exciting to add to your meal rotation, these crispy tuna cakes are sure to hit the spot.

Stay tuned for our roundup of the most delicious and creative tuna cake recipes out there – from Mediterranean-inspired flavors to Asian-fusion twists, we’ve got it all covered.

Spicy Sriracha Tuna Cakes with Avocado Cream

Elevate your appetizer game with these spicy tuna cakes, infused with the bold flavors of sriracha and avocado cream.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped cilantro
– 2 tablespoons lime juice
– 1 tablespoon sriracha sauce
– 1 egg, lightly beaten
– Salt and pepper to taste
– Vegetable oil for frying
– Avocado cream (see below)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, combine tuna, panko breadcrumbs, cilantro, lime juice, sriracha sauce, and egg. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired cake size. Shape each portion into a patty.
4. Heat about 1/2 inch (1 cm) of vegetable oil in a large non-stick skillet over medium-high heat. Fry the patties for 2-3 minutes per side, until golden brown and cooked through.
5. Serve immediately with Avocado Cream (see below).

Avocado Cream:

– 1 ripe avocado, mashed
– 1 tablespoon lime juice
– Salt to taste

Mix all ingredients together until smooth. Refrigerate until ready to serve.

Cooking Time: 10-12 minutes

Lemon Herb Tuna Cakes with Dill Yogurt Sauce

Elevate your seafood game with these flavorful and refreshing tuna cakes, perfect for a light and satisfying meal or appetizer. The brightness of lemon and the subtlety of dill pair beautifully with the richness of tuna.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1 tablespoon olive oil
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon chopped fresh parsley
– 1 teaspoon chopped fresh dill
– Salt and pepper to taste
– 4 tablespoons plain Greek yogurt
– Fresh dill for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, panko breadcrumbs, olive oil, lemon juice, parsley, and dill. Season with salt and pepper.
3. Divide the mixture into 4 equal portions and shape each into a patty.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine Greek yogurt and chopped fresh dill in a small bowl.
6. Serve tuna cakes warm with Dill Yogurt Sauce on top.

Cooking Time: 12-15 minutes

Panko-Crusted Tuna Cakes with Spicy Mayo

Panko-Crusted Tuna Cakes with Spicy Mayo: A flavorful and refreshing take on traditional tuna cakes, elevated by the crunch of panko breadcrumbs and a spicy kick from homemade mayo.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 1 egg
– 1 tablespoon soy sauce
– 1 teaspoon Dijon mustard
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– Spicy Mayo (see below)

Spicy Mayo:

– 1/2 cup mayonnaise
– 1 tablespoon sriracha sauce

Instructions:

1. In a medium bowl, combine tuna, panko breadcrumbs, onion, egg, soy sauce, Dijon mustard, salt, and pepper. Mix well.
2. Shape mixture into 4-6 patties, depending on desired size.
3. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
4. Fry patties for about 3-4 minutes per side, or until golden brown and crispy.
5. Serve hot with Spicy Mayo.

Cooking Time: 10-12 minutes

Mediterranean Tuna Cakes with Feta and Olives

These crispy tuna cakes are infused with the bright flavors of the Mediterranean, featuring tangy feta cheese and briny olives. A perfect appetizer or snack for your next gathering.

Ingredients:

– 1 (12 oz) can of tuna in water, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup crumbled feta cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon lemon juice
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil, divided
– 1/4 cup chopped Kalamata olives

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine tuna, panko breadcrumbs, feta cheese, parsley, lemon juice, paprika, salt, and pepper. Mix well.
3. Divide the mixture into 6 equal portions and shape each portion into a patty.
4. Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Cook patties for 2-3 minutes on each side, until golden brown.
5. Transfer patties to a baking sheet and bake for an additional 5-7 minutes, or until cooked through.
6. Serve warm with chopped olives and a squeeze of lemon juice.

Cooking Time: 15-20 minutes

Asian-Inspired Tuna Cakes with Ginger Soy Glaze

Elevate your tuna cakes with the bold flavors of Asia! This recipe combines the freshness of tuna with the warmth of ginger and the tanginess of soy sauce, all wrapped up in a crispy panko breadcrumb coating.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 1 egg, lightly beaten
– Vegetable oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, panko breadcrumbs, scallions, garlic, soy sauce, and ginger.
3. Add the egg and gently fold until just combined.
4. Divide the mixture into 4-6 portions, depending on desired size.
5. Shape each portion into a patty.
6. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium-high heat.
7. Fry patties for 3-4 minutes per side or until golden brown and cooked through.
8. Serve immediately with Ginger Soy Glaze (see below).

Ginger Soy Glaze:

– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon grated fresh ginger

Mix all ingredients together in a small bowl. Brush glaze over tuna cakes just before serving.

Cooking Time: About 10-12 minutes, depending on the size of your tuna cakes.

Cheesy Jalapeño Tuna Cakes with Lime Crema

Elevate your appetizer game with these Cheesy Jalapeño Tuna Cakes, featuring the perfect balance of spicy and tangy flavors. A dollop of refreshing Lime Crema takes them to the next level.

Ingredients:

– 1 can (6 oz) tuna in water, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup finely chopped fresh jalapeño peppers
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lime Crema (see below)

Lime Crema:

– 1/2 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 minced garlic clove
– Salt to taste

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, mix tuna, panko breadcrumbs, cheese, jalapeño peppers, and olive oil until just combined. Do not overmix.
3. Divide mixture into 4 equal portions and shape each into a cake.
4. Place cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until lightly browned.
5. Serve immediately with Lime Crema spooned on top.

Cooking Time: 12-15 minutes

Sweet Potato and Tuna Cakes with Chipotle Aioli

Elevate your appetizer game with these crispy sweet potato and tuna cakes, served with a spicy kick from chipotle aioli.

Ingredients:

– 2 large sweet potatoes, cooked and mashed
– 1 can of tuna (drained and flaked)
– 1/4 cup panko breadcrumbs
– 1 egg
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Chipotle peppers in adobo sauce (see below for aioli recipe)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together mashed sweet potatoes, tuna, panko breadcrumbs, egg, lemon juice, salt, and pepper.
3. Shape mixture into 6-8 patties, about 1/4 inch thick.
4. Place patties on a baking sheet lined with parchment paper.
5. Bake for 15-20 minutes or until golden brown.

Chipotle Aioli:

– 1 cup mayonnaise
– 2 chipotle peppers in adobo sauce, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste

Mix all ingredients together in a bowl until smooth. Refrigerate for at least 30 minutes before serving.

Classic Old Bay Tuna Cakes with Remoulade

Savor the flavors of the Chesapeake Bay with these crispy and flavorful tuna cakes, elevated by the tangy zip of remoulade sauce. Perfect for a quick weeknight dinner or a weekend brunch.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon Old Bay seasoning
– 1 egg
– 1 tablespoon mayonnaise
– Salt and pepper to taste
– Remoulade sauce (store-bought or homemade)
– Vegetable oil for frying

Instructions:

1. In a medium bowl, mix together tuna, panko breadcrumbs, onion, garlic, Old Bay seasoning, egg, and mayonnaise until just combined.
2. Divide mixture into 4-6 portions, depending on desired size.
3. Shape each portion into a patty.
4. Heat about 1/2 inch of vegetable oil in a non-stick skillet over medium heat.
5. Fry patties for 3-4 minutes per side, until golden brown and crispy.
6. Serve hot with remoulade sauce for dipping.

Cooking Time: About 12-15 minutes

Zucchini and Tuna Cakes with Garlic Aioli

Elevate your snack game with these flavorful zucchini and tuna cakes, paired with a creamy garlic aioli. Perfect for a quick lunch or as an appetizer for a dinner party.

Ingredients:

– 1 medium zucchini, grated
– 1 can of tuna (drained), flaked
– 1/2 cup panko breadcrumbs
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Garlic Aioli ingredients:
+ 1/2 cup mayonnaise
+ 3 cloves garlic, minced
+ 1 tablespoon lemon juice

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine zucchini, tuna, panko breadcrumbs, egg, and olive oil. Mix well.
3. Divide mixture into 4-6 portions, depending on desired cake size. Shape each portion into a patty.
4. Place patties on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden brown.
5. Meanwhile, mix garlic aioli ingredients in a bowl. Refrigerate until ready to serve.
6. Serve tuna cakes hot with a dollop of garlic aioli.

Cooking Time: 15-20 minutes

Parmesan-Crusted Tuna Cakes with Marinara

Elevate your seafood game with these crispy, cheesy tuna cakes served with a tangy marinara sauce.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Marinara sauce, for serving

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine tuna, panko breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix until just combined.
3. Divide mixture into 4 equal portions and shape each portion into a patty.
4. Place patties on prepared baking sheet and drizzle with olive oil.
5. Bake for 12-15 minutes or until golden brown.
6. Serve tuna cakes hot with marinara sauce spooned over the top.

Cooking Time: 12-15 minutes

Coconut-Crusted Tuna Cakes with Mango Salsa

Elevate your seafood game with these crispy tuna cakes coated in a nutty coconut crust, served alongside a sweet and tangy mango salsa.

Ingredients:

For the tuna cakes:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup shredded coconut
– 1 tablespoon olive oil
– 1 teaspoon lemon juice
– Salt and pepper to taste

For the mango salsa:

– 2 ripe mangos, diced
– 1/2 red onion, finely chopped
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon lime juice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together tuna, panko breadcrumbs, shredded coconut, olive oil, lemon juice, salt, and pepper.
3. Shape mixture into patties.
4. Bake for 12-15 minutes or until golden brown.
5. Meanwhile, combine mango, red onion, jalapeño pepper, and lime juice in a bowl.
6. Serve tuna cakes with mango salsa and enjoy!

Cooking Time: 20-25 minutes

Quinoa and Tuna Cakes with Lemon Tahini Dressing

This recipe combines the nutty flavor of quinoa with the protein-rich tuna, all wrapped up in a crispy cake. The creamy lemon tahini dressing adds a tangy and refreshing touch to this nutritious dish.

Ingredients:

– 1 cup cooked quinoa
– 1 can (5 oz) of tuna in water, drained and flaked
– 1/2 cup panko breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– Lemon tahini dressing (see below)

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, mix together quinoa, tuna, panko breadcrumbs, parsley, garlic, and egg.
3. Divide the mixture into 4 equal parts and shape each part into a cake.
4. Place the cakes on a baking sheet lined with parchment paper and bake for 15-20 minutes or until golden brown.

Lemon Tahini Dressing:

– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1 minced garlic clove
– Salt to taste

Mix all ingredients together in a bowl until smooth. Serve with quinoa and tuna cakes.

Avocado-Stuffed Tuna Cakes with Cilantro Lime Sauce

Elevate your seafood game with these decadent tuna cakes, packed with creamy avocado and a tangy cilantro lime sauce. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

For the tuna cakes:

– 1 can of tuna (drained and flaked)
– 1 ripe avocado, mashed
– 1/4 cup panko breadcrumbs
– 2 tablespoons lemon juice
– 1 egg, lightly beaten
– Salt and pepper to taste

For the cilantro lime sauce:

– 1/4 cup freshly chopped cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, avocado, panko breadcrumbs, lemon juice, and egg until well combined.
3. Divide mixture into 4 equal portions and shape each portion into a cake.
4. Bake for 12-15 minutes or until cooked through.
5. Meanwhile, combine cilantro lime sauce ingredients in a small bowl and stir to combine.
6. Serve tuna cakes with a dollop of cilantro lime sauce on top.

Cooking Time: 20-25 minutes

Buffalo-Style Tuna Cakes with Blue Cheese Dip

Elevate your snack game with these crispy Buffalo-style tuna cakes served with a creamy blue cheese dip. A perfect combination of spicy and savory, this recipe is sure to please!

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup grated cheddar cheese
– 1/4 cup chopped fresh parsley
– 1 egg
– 1 tablespoon mayonnaise
– 1 teaspoon hot sauce (Frank’s RedHot or similar)
– Salt and pepper, to taste
– Blue cheese crumbles, for serving

Instructions:

1. Preheat oven to 375°F.
2. In a medium bowl, combine tuna, panko breadcrumbs, cheddar cheese, parsley, egg, mayonnaise, hot sauce, salt, and pepper. Mix well.
3. Form into 4-6 patties, depending on desired size.
4. Place patties on a baking sheet lined with parchment paper. Drizzle with olive oil.
5. Bake for 12-15 minutes or until cooked through.
6. Serve warm with blue cheese crumbles and your favorite dipping sauce.

Cooking Time: 12-15 minutes

Sun-Dried Tomato and Basil Tuna Cakes

Sun-Dried Tomato and Basil Tuna Cakes: A flavorful and refreshing twist on traditional tuna cakes!

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup sun-dried tomatoes, chopped
– 2 tablespoons fresh basil leaves, chopped
– 1 tablespoon lemon juice
– 1 egg
– Salt and pepper to taste
– Olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix together tuna, panko breadcrumbs, sun-dried tomatoes, basil leaves, lemon juice, and egg.
3. Season with salt and pepper to taste.
4. Divide the mixture into 4-6 portions, depending on desired size.
5. Shape each portion into a patty.
6. Heat about 1/2 inch (1 cm) of olive oil in a large non-stick skillet over medium heat.
7. Fry the patties for about 3-4 minutes per side, or until golden brown and cooked through.
8. Serve hot with your favorite sides.

Cooking Time: About 10-12 minutes

Corn and Tuna Cakes with Chipotle Lime Sauce

A flavorful twist on traditional tuna cakes, these spicy corn and tuna cakes are perfect for a quick dinner or snack. The smoky heat from the chipotle peppers in adobo sauce is balanced by the bright acidity of lime juice, creating a tangy and addictive condiment.

Ingredients:

– 1 (5 oz) can of tuna in water, drained and flaked
– 1 cup fresh corn kernels
– 1/2 cup panko breadcrumbs
– 1 egg
– 1 tablespoon mayonnaise
– 1 teaspoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Chipotle Lime Sauce (recipe below)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine tuna, corn kernels, panko breadcrumbs, egg, mayonnaise, Dijon mustard, paprika, salt, and pepper. Mix until just combined.
3. Divide mixture into 4 equal parts and shape each part into a cake.
4. Place cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until cooked through.

Chipotle Lime Sauce:

– 1/2 cup mayonnaise
– 2 tablespoons lime juice
– 1 tablespoon chipotle peppers in adobo sauce, finely chopped
– Salt to taste

Mix all ingredients together and adjust seasoning as needed. Serve with corn and tuna cakes.

Wasabi Pea-Crusted Tuna Cakes with Ponzu Sauce

Experience the harmonious balance of spicy and savory flavors in these Wasabi Pea-Crusted Tuna Cakes, served with a refreshing Ponzu Sauce.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup of wasabi peas
– 1/4 cup of panko breadcrumbs
– 1 egg
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– Ponzu Sauce ingredients: soy sauce, sake, mirin, yuzu juice, sugar

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together tuna, wasabi peas, panko breadcrumbs, egg, soy sauce, and sesame oil.
3. Shape into 4-6 patties, depending on desired size.
4. Place patties on a baking sheet lined with parchment paper.
5. Bake for 12-15 minutes or until cooked through.
6. Meanwhile, prepare Ponzu Sauce by combining ingredients in a bowl.
7. Serve tuna cakes with Ponzu Sauce and enjoy!

Cooking Time: 12-15 minutes

Smoked Paprika Tuna Cakes with Roasted Red Pepper Sauce

Add a burst of flavor to your seafood game with these Smoked Paprika Tuna Cakes, served with a creamy Roasted Red Pepper Sauce. This simple recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients:

For the tuna cakes:

– 1 can of tuna (drained and flaked)
– 1/2 cup panko breadcrumbs
– 1/4 cup finely chopped red bell pepper
– 1/4 cup grated cheddar cheese
– 1 tablespoon smoked paprika
– 1 teaspoon lemon zest
– Salt and pepper to taste
– 2 tablespoons olive oil

For the roasted red pepper sauce:

– 2 red bell peppers, seeded and chopped
– 2 cloves garlic, minced
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, combine tuna, panko breadcrumbs, red bell pepper, cheese, smoked paprika, lemon zest, salt, and pepper. Mix well.
3. Divide the mixture into 4-6 portions, depending on desired size. Shape each portion into a patty.
4. Heat olive oil in a non-stick skillet over medium-high heat. Cook tuna cakes for 3-4 minutes per side, or until golden brown.
5. Meanwhile, roast red bell peppers in the oven for 30-40 minutes, or until charred and blistered.
6. Remove from oven and let cool. Peel off skin, then blend with garlic, mayonnaise, and Dijon mustard to make sauce.

Cooking Time: 20-25 minutes

Summary

Get ready to indulge in a world of flavors with these 18 mouthwatering tuna cake recipes! From spicy and savory to sweet and tangy, each unique combination will tantalize your taste buds. Whether you’re looking for a classic Old Bay flavor or something more adventurous like Buffalo-style or Wasabi pea-crusted, there’s something for everyone in this collection of crispy tuna cakes. So go ahead, get creative, and take your meals to the next level with these scrumptious and easy-to-make recipes!

Are you looking for a delicious and stress-free meal that can be ready in no time? Frozen shrimp is an excellent choice! With its versatility, convenience, and affordability, it’s no wonder why many people turn to this ingredient when cooking at home. And the best part? You don’t have to sacrifice flavor or quality just because you’re using frozen seafood.

In this article, we’ll be exploring 20 quick and easy recipes that showcase the best of frozen shrimp. From classic dishes like Garlic Butter Frozen Shrimp Scampi to more adventurous options like Spicy Frozen Shrimp Tacos with Avocado Crema, there’s something for everyone on this list. Whether you’re a busy professional looking for a quick lunch or a family seeking a healthy and tasty dinner option, these recipes are sure to become new favorites.

In the following pages, we’ll dive into each recipe in detail, providing step-by-step instructions and helpful tips to ensure your meal turns out perfectly. So, let’s get started!

Garlic Butter Frozen Shrimp Scampi

A flavorful and effortless seafood dish that’s perfect for a weeknight dinner. This Garlic Butter Frozen Shrimp Scampi recipe is a twist on the classic scampi, but with the convenience of frozen shrimp.

Ingredients:

– 1 pound frozen shrimp, thawed
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 2 tablespoons white wine (optional)
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add the thawed shrimp and cook until pink, about 2-3 minutes per side.
4. Remove from heat and stir in white wine (if using), lemon juice, salt, and pepper.
5. In a separate saucepan, melt remaining 1 tablespoon of butter over medium heat.
6. Pour the garlic butter mixture over the shrimp and toss to coat.
7. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 10-12 minutes

Easy Frozen Shrimp Stir-Fry with Vegetables

This recipe is a great way to cook up a tasty and healthy meal using frozen shrimp and your favorite vegetables. With just a few simple steps, you can have a delicious stir-fry ready in no time.

Ingredients:

– 1 bag of frozen shrimp, thawed
– 2 tablespoons of vegetable oil
– 1 onion, sliced
– 2 cloves of garlic, minced
– 1 cup of mixed vegetables (such as bell peppers, carrots, and broccoli)
– 2 teaspoons of soy sauce
– 1 teaspoon of oyster sauce (optional)
– Salt and pepper to taste

Instructions:

1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and minced garlic and cook until the onion is translucent.
3. Add the mixed vegetables and cook for 3-4 minutes, or until they are tender-crisp.
4. Add the thawed shrimp and stir-fry for an additional 2-3 minutes, or until pink and fully cooked.
5. Season with soy sauce and oyster sauce (if using), salt, and pepper to taste.
6. Serve hot over rice or noodles.

Cooking Time: 10-12 minutes

Spicy Frozen Shrimp Tacos with Avocado Crema

Elevate your taco game with this flavorful and spicy recipe featuring frozen shrimp, crispy tortillas, and a creamy avocado topping.

Ingredients:

– 1 pound frozen shrimp, thawed
– 1/4 cup lime juice
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for frying
– Avocado crema (recipe below)
– Chopped cilantro, lime wedges, and diced tomatoes for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a medium bowl, whisk together lime juice, garlic, cumin, smoked paprika, salt, and pepper.
3. Add the thawed shrimp to the marinade and toss to coat.
4. Heat vegetable oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Avocado Crema:

– 1 ripe avocado, mashed
– 1/2 cup sour cream
– Lime juice to taste
– Salt and pepper to taste

Combine all ingredients in a bowl and mix until smooth. Serve chilled.

Lemon Garlic Frozen Shrimp Pasta

Elevate your pasta game with this easy and flavorful recipe that combines the sweetness of lemon, the pungency of garlic, and the convenience of frozen shrimp.

Ingredients:

– 1 pound frozen cooked shrimp, thawed
– 8 oz pasta (such as linguine or fettuccine)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and sauté for 1 minute or until fragrant.
3. Add thawed shrimp to the skillet and cook for 2-3 minutes or until pink and heated through.
4. Stir in lemon juice and season with salt and pepper to taste.
5. Toss cooked pasta with shrimp mixture, ensuring pasta is well coated.
6. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Quick Frozen Shrimp Fried Rice

Get ready for a flavorful and convenient meal with this easy-to-make recipe that combines frozen shrimp, cooked rice, and aromatic vegetables. This dish is perfect for busy weeknights or whenever you need a quick and satisfying meal.

Ingredients:

– 1 cup cooked rice (preferably day-old)
– 1 cup frozen shrimp, thawed
– 2 tablespoons vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Add the mixed vegetables; cook for an additional 2-3 minutes.
4. Add the shrimp; cook until pink and fully cooked, about 2-3 minutes.
5. Stir in cooked rice, soy sauce, salt, and pepper.
6. Cook for 1-2 minutes, breaking up any clumps with a spatula.

Cooking Time: 10-12 minutes

Frozen Shrimp and Broccoli Alfredo

Quickly elevate your pasta game with this creamy, comforting dish featuring frozen shrimp and broccoli. In just a few minutes, you’ll have a satisfying meal ready to devour.

Ingredients:

– 1 cup frozen shrimp, thawed
– 2 cups broccoli florets
– 8 oz fettuccine
– 2 tbsp butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Cook fettuccine according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
3. Add thawed shrimp and broccoli to the skillet. Cook until shrimp are pink and broccoli is tender, about 2-3 minutes.
4. Pour in heavy cream and bring mixture to a simmer. Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
5. Combine cooked fettuccine, shrimp-broccoli mixture, and toss to coat.

Cooking Time: 10-12 minutes

Easy Frozen Shrimp Cocktail with Homemade Sauce

Kick off your next gathering or special occasion with a flavorful and refreshing shrimp cocktail, elevated by a tangy homemade sauce.

Ingredients:

– 1 pound frozen peeled and deveined shrimp, thawed
– 1/2 cup mayonnaise
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon Dijon mustard
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley

Instructions:

1. Rinse the shrimp under cold water, pat dry with paper towels.
2. In a medium bowl, whisk together mayonnaise, lemon juice, Dijon mustard, paprika, salt, and pepper until smooth.
3. Add the shrimp to the sauce and gently stir to coat.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped parsley.

Cooking Time: None required! This recipe is quick and easy, with a total preparation time of about 15 minutes.

Cajun Frozen Shrimp and Sausage Skillet

This hearty skillet dish combines the flavors of Cajun cuisine with the convenience of frozen shrimp and sausage. Perfect for a quick and satisfying meal.

Ingredients:

– 1 lb frozen shrimp, thawed
– 1 lb smoked sausage, sliced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 bell pepper, chopped
– 1 tsp Cajun seasoning
– 1/4 cup chicken broth
– Salt and pepper to taste

Instructions:

1. Heat a large cast-iron skillet over medium-high heat.
2. Add the sliced sausage and cook until browned, about 3-4 minutes. Remove from skillet and set aside.
3. Add the chopped onion, minced garlic, and bell pepper to the skillet. Cook until the vegetables are tender, about 5 minutes.
4. Add the thawed shrimp to the skillet and stir to combine with the vegetables. Cook for an additional 2-3 minutes or until the shrimp are pink and cooked through.
5. Stir in Cajun seasoning and chicken broth. Return the sausage to the skillet and stir to combine.
6. Season with salt and pepper to taste. Serve hot over rice or with crusty bread.

Cooking Time: 15-20 minutes

Frozen Shrimp and Corn Chowder

A creamy and comforting soup perfect for a quick weeknight dinner or a cold winter’s day, this Frozen Shrimp and Corn Chowder recipe combines the sweetness of corn with the savory flavor of shrimp.

Ingredients:

– 1 bag frozen shrimp, thawed
– 2 cups frozen corn kernels
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 2 tablespoons butter
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the thawed shrimp and cook until pink, about 2-3 minutes.
3. Stir in the frozen corn kernels and chicken broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
5. Return the soup to the pot and stir in milk. Heat through without boiling.
6. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Honey Garlic Frozen Shrimp with Rice

This recipe combines the convenience of frozen shrimp with the rich flavors of honey, garlic, and savory spices, served over a bed of fluffy rice. Perfect for a quick and satisfying meal.

Ingredients:

– 1 bag frozen shrimp, thawed
– 2 cloves garlic, minced
– 2 tbsp honey
– 1 tsp soy sauce
– 1 tsp olive oil
– Salt and pepper to taste
– 1 cup cooked white rice

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, garlic, soy sauce, and olive oil.
3. Place the thawed shrimp in a single layer on a baking sheet lined with parchment paper.
4. Brush the honey-garlic mixture evenly over the shrimp.
5. Bake for 8-10 minutes or until pink and cooked through.
6. Serve over cooked white rice.

Cooking Time: 15-20 minutes

Easy Frozen Shrimp Quesadillas

Easy Frozen Shrimp Quesadillas: A Quick and Delicious Snack!

Get ready to enjoy a tasty and satisfying snack that’s perfect for any occasion. This recipe uses frozen shrimp, tortillas, and cheese to create crispy quesadillas that are packed with flavor.

Ingredients:

– 1 package of frozen cooked shrimp, thawed
– 4 large tortillas
– 2 cups shredded cheese (Cheddar or Monterey Jack work well)
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Cooking spray or oil

Instructions:

1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together the thawed shrimp and shredded cheese.
3. Place a tortilla in the skillet and sprinkle half of the shrimp-cheese mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
6. Flip the quesadilla and cook for an additional 2-3 minutes, until the other side is also crispy.
7. Repeat with remaining ingredients.

Cooking Time: 10-12 minutes

Enjoy your delicious Easy Frozen Shrimp Quesadillas!

Frozen Shrimp and Asparagus Stir-Fry

This recipe is a perfect combination of frozen shrimp and asparagus, cooked to perfection with garlic and ginger for an added boost of flavor. It’s a great option for a quick weeknight dinner or a healthy lunch.

Ingredients:

– 1 lb frozen shrimp, thawed
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 tablespoons vegetable oil
– Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; cook for 30 seconds.
3. Add the asparagus; cook for 3-4 minutes, or until tender.
4. Add the shrimp; cook for an additional 2-3 minutes, or until pink and cooked through.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.

Cooking Time: 10-12 minutes

Teriyaki Frozen Shrimp Bowl

A sweet and savory bowl filled with frozen shrimp, crispy vegetables, and a flavorful teriyaki sauce.

Ingredients:

– 1 bag of frozen cooked shrimp, thawed
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup snow peas, sliced
– 2 cloves garlic, minced
– 1/4 cup teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon honey
– Salt and pepper to taste
– Cooked white or brown rice for serving

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss bell peppers and snow peas with a pinch of salt, spread on a baking sheet, and roast for 10-12 minutes, or until tender.
3. In a small saucepan, combine teriyaki sauce, soy sauce, and honey. Bring to a simmer over medium heat, whisking until smooth.
4. Add thawed shrimp to the saucepan and toss to coat with the teriyaki mixture. Cook for 2-3 minutes, or until heated through.
5. Assemble bowls by placing cooked rice at the bottom, followed by roasted vegetables, and topped with the teriyaki shrimp.
6. Serve immediately.

Cooking Time: 20-25 minutes

Frozen Shrimp and Zucchini Noodles

This recipe combines the convenience of frozen shrimp with the nutty flavor of zucchini noodles, all in under 20 minutes. Perfect for a weeknight dinner or a quick lunch.

Ingredients:

– 1 lb frozen shrimp, thawed
– 2 medium zucchinis
– 2 tbsp olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Optional: lemon wedges and chopped parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Spiralize the zucchinis into noodles.
3. Heat olive oil in a large skillet over medium-high heat. Add garlic and cook for 1 minute.
4. Add frozen shrimp to the skillet, stirring occasionally until pink and cooked through (about 5-7 minutes).
5. Add zucchini noodles to the skillet, tossing with shrimp and garlic mixture.
6. Season with salt and pepper to taste.
7. Serve immediately, garnished with lemon wedges and chopped parsley if desired.

Cooking Time: 15-20 minutes

Easy Frozen Shrimp Fajitas

Enjoy a flavorful and convenient meal with this simple recipe that’s perfect for any day of the week. With just a few ingredients, you can have delicious fajitas on your table in no time!

Ingredients:

– 1 bag frozen shrimp (peeled and deveined)
– 1 bell pepper (any color), sliced
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 8-10 small flour tortillas
– Optional: sour cream, salsa, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix together frozen shrimp, bell pepper, onion, garlic, olive oil, cumin, paprika, salt, and pepper.
3. Spread the mixture on a baking sheet lined with parchment paper and bake for 12-15 minutes or until shrimp are pink and cooked through.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble fajitas by placing cooked shrimp mixture onto tortillas and adding your desired toppings.

Cooking Time: 15-17 minutes

Frozen Shrimp and Pineapple Skewers

Add a tropical twist to your next BBQ or dinner party with these easy-to-make, flavorful skewers.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup pineapple chunks
– 1/4 cup brown sugar
– 2 tablespoons soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together brown sugar, soy sauce, and olive oil. Add shrimp and toss to coat.
3. Thread 2-3 shrimp and 1-2 pineapple chunks onto each skewer.
4. Season with salt and pepper to taste.
5. Grill skewers for 8-10 minutes per side, or until shrimp are pink and cooked through.
6. Serve immediately, garnished with fresh cilantro if desired.

Cooking Time: 16-20 minutes

Coconut Curry Frozen Shrimp

This flavorful recipe transforms frozen shrimp into a tropical delight by combining the richness of coconut milk with the warmth of curry powder. Perfect for a quick and easy weeknight dinner or a fun appetizer for your next gathering.

Ingredients:

– 1 bag frozen shrimp, thawed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1 tablespoon curry powder
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onion, garlic, and ginger; cook until onion is translucent.
3. Add curry powder; cook 1 minute, stirring constantly.
4. Stir in coconut milk; bring to simmer.
5. Add thawed shrimp; cook until pink and fully cooked (about 3-4 minutes).
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.

Cooking Time: 10-12 minutes

Frozen Shrimp and Spinach Stuffed Shells

A twist on the classic stuffed shells recipe, this dish combines the flavors of frozen shrimp and wilted spinach with a creamy sauce. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 12 jumbo pasta shells
– 1 package frozen cooked shrimp, thawed and drained
– 1 cup fresh spinach leaves
– 1/2 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– 1 tsp garlic powder
– Salt and pepper to taste
– 1 cup marinara sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook pasta shells according to package directions; set aside.
3. In a mixing bowl, combine shrimp, spinach, ricotta cheese, mozzarella cheese, Parmesan cheese, and egg; mix well.
4. Stuff each shell with the shrimp mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the shells and top with additional mozzarella cheese if desired.
6. Bake for 20-25 minutes or until cheese is melted and bubbly.
7. Serve hot and enjoy!

Cooking Time: 20-25 minutes

Easy Frozen Shrimp Paella

Easy Frozen Shrimp Paella Recipe

Summary: This recipe is a simplified version of the traditional Spanish dish, using frozen shrimp and pre-cooked rice to make a quick and flavorful paella.

Ingredients:

– 1 cup frozen cooked shrimp, thawed
– 1 cup uncooked white rice
– 2 tablespoons olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet or paella pan, heat the olive oil over medium-high heat.
3. Add the onion and red bell pepper; cook until tender, about 5 minutes.
4. Add the garlic, smoked paprika, salt, and pepper; cook for 1 minute.
5. Add the cooked rice, diced tomatoes, and thawed shrimp; stir to combine.
6. Transfer the pan to the preheated oven; bake for 15-20 minutes or until the rice is tender and lightly browned.
7. Garnish with chopped parsley, if desired. Serve hot.

Cooking Time: 15-20 minutes

Frozen Shrimp and Mushroom Risotto

This hearty risotto recipe combines succulent frozen shrimp with sautéed mushrooms, onions, and Arborio rice, all wrapped up in a rich and creamy sauce. Perfect for a quick weeknight dinner or a cozy weekend meal.

Ingredients:

– 1 cup frozen shrimp, thawed
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, diced
– 2 tablespoons olive oil
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1 tablespoon grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and cook until translucent, about 3-4 minutes.
3. Add the mushrooms and cook until they release their liquid and start browning, about 5-6 minutes.
4. Add the Arborio rice and cook for 1 minute, stirring constantly.
5. Add the white wine (if using) and cook until absorbed, then add 1/2 cup broth and stir until absorbed. Repeat this process until all broth is used, about 20-25 minutes.
6. Stir in the thawed shrimp, butter, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately.

Cooking Time: 25-30 minutes

Summary

Discover 20 quick and easy frozen shrimp recipes that are sure to delight! From classic Garlic Butter Frozen Shrimp Scampi to innovative dishes like Spicy Frozen Shrimp Tacos with Avocado Crema, there’s something for every taste bud. These mouth-watering recipes include staples like Lemon Garlic Frozen Shrimp Pasta, Quick Frozen Shrimp Fried Rice, and Cajun Frozen Shrimp and Sausage Skillet, as well as unique creations like Honey Garlic Frozen Shrimp with Rice and Coconut Curry Frozen Shrimp. Get cooking with these easy and delicious frozen shrimp recipes!

Are you looking for a delicious and protein-packed way to fuel your body for muscle growth? Look no further than tuna! This versatile fish is not only rich in protein, but also low in fat and calories. With its mild flavor and flaky texture, it’s the perfect addition to a variety of dishes.

In this article, we’ll explore 20 delicious high protein tuna recipes that are sure to please even the pickiest eaters. From salads and wraps to pasta dishes and stir-fries, these recipes offer a range of flavors and textures that are sure to satisfy your taste buds. Whether you’re a fitness enthusiast or just looking for some healthy meal ideas, these high protein tuna recipes are a great place to start.

Let’s dive in and explore the first few recipes below…

Spicy Tuna Avocado Salad

Elevate your salad game with this refreshing and flavorful Spicy Tuna Avocado Salad, perfect for a quick lunch or dinner.

Ingredients:
– 1 can of tuna in water (drained)
– 2 ripe avocados, diced
– 1/4 cup of red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon of freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a medium-sized bowl, combine the tuna, avocado, red onion, and jalapeño pepper.
2. Squeeze the lime juice over the mixture and toss gently to coat.
3. Season with salt and pepper to your liking.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld together.
5. Garnish with fresh cilantro leaves, if desired.

Cooking Time: None! This salad is ready in just a few minutes.

Tuna and Chickpea Stuffed Peppers

This recipe combines the protein-packed goodness of tuna with the nutty flavor of chickpeas, all wrapped up in a colorful bell pepper. Perfect for a quick weeknight dinner or a healthy lunch option.

Ingredients:

– 4 bell peppers (any color)
– 1 can tuna in water (drained and flaked)
– 1/2 cup cooked chickpeas
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh parsley or cilantro for garnish

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 bowl, mix together tuna, chickpeas, onion, garlic, and olive oil.
4. Stuff each pepper with the tuna mixture, filling to the top.
5. Place peppers in a baking dish and bake for 25-30 minutes or until tender.
6. Serve warm, garnished with parsley or cilantro if desired.

Cooking Time: 25-30 minutes

High Protein Tuna Patties with Greek Yogurt Sauce

Elevate your lunch game with these protein-packed tuna patties, served with a tangy and refreshing Greek yogurt sauce.

Ingredients:
– 1 can of tuna (drained and flaked)
– 1/2 cup rolled oats
– 1/4 cup grated cheddar cheese
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Greek yogurt sauce ingredients:
+ 1 cup Greek yogurt
+ 1 tablespoon lemon juice
+ 1 minced garlic clove
+ Salt and pepper to taste

Instructions:
1. Preheat a non-stick skillet or grill over medium-high heat.
2. In a bowl, combine tuna, oats, cheese, egg, and olive oil. Mix well with a fork until just combined.
3. Divide the mixture into 4-6 portions, depending on desired patty size.
4. Shape each portion into a patty.
5. Cook patties for 3-4 minutes per side, or until golden brown and cooked through.
6. Meanwhile, mix Greek yogurt sauce ingredients in a bowl. Refrigerate until ready to serve.
7. Serve tuna patties with Greek yogurt sauce and enjoy!

Cooking Time: 10-12 minutes

Tuna and Quinoa Protein Bowl

A healthy and satisfying bowl filled with protein-rich tuna, nutty quinoa, and crunchy vegetables, perfect for a quick lunch or dinner.

Ingredients:

– 1 cup cooked quinoa
– 1 can of tuna (drained and flaked)
– 1/2 cup mixed greens (arugula, spinach, etc.)
– 1/2 cup cherry tomatoes, halved
– 1/4 cup sliced red bell pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges for serving (optional)

Instructions:

1. Cook quinoa according to package instructions.
2. In a separate bowl, combine tuna, mixed greens, cherry tomatoes, and red bell pepper.
3. In a small pan, heat the olive oil over medium heat. Add the tuna mixture and stir until heated through.
4. To assemble the bowls, place cooked quinoa at the bottom, followed by the tuna mixture, and finish with any additional toppings as desired (e.g., sliced avocado or feta cheese).
5. Serve immediately, with a squeeze of lemon juice if desired.

Cooking Time: 15-20 minutes

Garlic Butter Tuna Steak with Asparagus

Savor the flavors of the ocean with this simple yet impressive dish that combines succulent tuna steak, rich garlic butter, and tender asparagus. Perfect for a quick and delicious dinner or lunch.

Ingredients:

– 4 tuna steaks (6 oz each)
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 lb fresh asparagus, trimmed
– Salt and pepper to taste
– Lemon wedges (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, melt butter over medium heat. Add garlic and cook for 1 minute.
3. Season tuna steaks with salt and pepper. Place them on a baking sheet lined with parchment paper.
4. Drizzle the garlic butter evenly over the tuna steaks.
5. Roast asparagus in the oven for 12-15 minutes or until tender.
6. Bake the tuna steaks for 8-10 minutes or until cooked to desired doneness.
7. Serve with roasted asparagus and a squeeze of lemon juice (if desired).

Cooking Time: 20-25 minutes

Tuna and Egg White Scramble

A protein-packed breakfast or snack that’s quick to make and delicious! This recipe combines the richness of tuna with the lightness of egg whites for a nutritious and satisfying dish.

Ingredients:

– 1 can of tuna in water (drained)
– 2 egg whites
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped green onions or paprika for garnish

Instructions:

1. Crack the egg whites into a bowl and whisk until frothy.
2. Heat the olive oil in a non-stick pan over medium heat.
3. Pour in the egg whites and scramble until they’re almost set, about 2-3 minutes.
4. Add the drained tuna to one half of the pan and stir gently to combine with the egg whites.
5. Use a spatula to fold the other half of the eggs over the tuna, breaking up any large clumps.
6. Cook for an additional minute, until the eggs are fully set and the tuna is heated through.
7. Season with salt and pepper to taste.

Cooking Time: 5-6 minutes

Protein-Packed Tuna and Black Bean Tacos

This recipe combines the omega-rich benefits of tuna with the fiber-packed goodness of black beans, all wrapped up in a crispy taco shell. It’s a nutrient-dense twist on traditional tacos that’s perfect for a quick and easy meal.

Ingredients:

– 1 can of black beans, drained and rinsed
– 1 can of tuna in water (drained)
– 1/2 cup of diced onion
– 1/4 cup of chopped fresh cilantro
– 1 lime, juiced
– 1 tablespoon of olive oil
– 6-8 corn tortillas
– Salt and pepper to taste

Instructions:

1. In a medium bowl, combine black beans, tuna, onion, cilantro, and lime juice.
2. Season with salt and pepper to taste.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the tacos by spooning the tuna-black bean mixture onto a warmed tortilla.

Cooking Time: 15 minutes

Lemon Herb Tuna and Lentil Salad

A refreshing and healthy salad that combines the flavors of lemon, herbs, and tender tuna with nutritious lentils. Perfect for a quick lunch or dinner!

Ingredients:

– 1 can of tuna (drained and flaked)
– 1 cup cooked lentils
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– 1 teaspoon chopped fresh parsley
– 1/2 teaspoon chopped fresh dill
– Salt and pepper to taste
– 1/4 cup chopped red onion (optional)

Instructions:

1. In a medium bowl, combine the tuna, lentils, lemon juice, olive oil, parsley, and dill. Mix well.
2. Season with salt and pepper to taste.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, garnish with chopped red onion if desired.

Cooking Time: None! This salad is ready in just a few minutes.

Tuna Stuffed Sweet Potatoes

A healthy and flavorful twist on traditional tuna salad, these sweet potatoes are packed with protein-rich tuna, creamy avocado, and crunchy veggies.

Ingredients:

– 2 large sweet potatoes
– 1 can of tuna in water (drained)
– 1/2 avocado, diced
– 1/4 cup chopped red bell pepper
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and bake for 45-50 minutes, or until tender.
3. While the sweet potatoes are baking, mix tuna, avocado, bell pepper, and olive oil in a bowl.
4. Once the sweet potatoes are done, let them cool slightly.
5. Cut the sweet potatoes in half lengthwise and scoop out some of the flesh to make room for the filling.
6. Divide the tuna mixture among the sweet potatoes, spooning it into the cavities.
7. Serve warm or at room temperature, garnished with cilantro if desired.

Cooking Time: 50-60 minutes

High Protein Tuna Pasta with Spinach

This quick and easy recipe combines the protein-packed power of tuna with the nutritional benefits of spinach, all wrapped up in a delicious and satisfying pasta dish. Perfect for a post-workout meal or a healthy lunch option.

Ingredients:

– 8 oz. whole wheat pasta
– 1 can (5 oz.) tuna in water, drained and flaked
– 2 cups fresh spinach leaves
– 1 tablespoon olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add spinach leaves and cook until wilted, about 2-3 minutes.
4. Stir in flaked tuna and cooked pasta. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Tuna and Cottage Cheese Wrap

A refreshing and protein-packed snack or lunch option that combines the savory flavor of tuna with the creaminess of cottage cheese, all wrapped up in a convenient package.

Ingredients:

– 1 can of tuna (drained)
– 1/2 cup of cottage cheese
– 1 tablespoon of lemon juice
– 1/4 teaspoon of salt
– 1 large tortilla wrap
– Chopped fresh parsley or dill (optional)

Instructions:

1. In a medium-sized bowl, mix together the tuna, cottage cheese, lemon juice, and salt until well combined.
2. Lay out the tortilla wrap and spoon the tuna-cottage cheese mixture onto one half of the wrap.
3. Fold the other half of the wrap over the filling to create a half-moon shape.
4. Serve immediately, garnished with chopped parsley or dill if desired.

Cooking Time: 5 minutes

Seared Tuna with Edamame and Brown Rice

A flavorful and nutritious dish that combines the richness of seared tuna with the earthiness of brown rice and the sweetness of edamame.

Ingredients:

– 4 tuna steaks (6 oz each)
– 1 cup edamame, shelled
– 2 cups cooked brown rice
– 2 tbsp olive oil
– 2 tbsp soy sauce
– 1 tsp sesame oil
– Salt and pepper to taste

Instructions:

1. Preheat a non-stick skillet or grill pan over medium-high heat.
2. Season the tuna steaks with salt, pepper, and sesame oil.
3. Add the olive oil to the preheated skillet and sear the tuna for 2-3 minutes per side, or until cooked through.
4. In a separate pan, steam the edamame according to package instructions.
5. Serve the seared tuna atop a bed of brown rice and garnish with steamed edamame.

Cooking Time:

– Tuna: 6-8 minutes
– Edamame: 3-5 minutes
– Brown Rice: None (assuming cooked ahead)

Tuna and Chickpea Salad Sandwich

Tuna and Chickpea Salad Sandwich Recipe

This refreshing tuna salad sandwich is a great way to get your daily dose of protein and fiber. Made with canned tuna, chickpeas, and crunchy veggies, it’s a tasty and satisfying lunch option.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1/2 cup of cooked chickpeas
– 1/4 cup of chopped red bell pepper
– 1/4 cup of chopped cucumber
– 2 tablespoons of mayonnaise
– 1 tablespoon of lemon juice
– Salt and pepper to taste
– 4 slices of whole wheat bread
– Lettuce leaves for serving (optional)

Instructions:

1. In a medium-sized bowl, combine the tuna, chickpeas, red bell pepper, and cucumber.
2. In a small bowl, whisk together the mayonnaise and lemon juice until smooth.
3. Pour the mayonnaise mixture over the tuna mixture and mix until well combined.
4. Season with salt and pepper to taste.
5. Assemble the sandwiches by spreading the tuna salad on each slice of bread.
6. Serve immediately or store in an airtight container for up to 24 hours.

Cooking Time: 10 minutes

Protein-Rich Tuna and Broccoli Stir-Fry

This quick and flavorful stir-fry is a great way to get your daily dose of protein, fiber, and essential vitamins. With just a few ingredients, you can have a healthy and satisfying meal ready in no time.

Ingredients:

– 1 can of tuna (drained and flaked)
– 2 cups broccoli florets
– 1 tablespoon olive oil
– 1 clove garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Optional: chopped green onions for garnish

Instructions:

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and cook for 30 seconds until fragrant.
3. Add the broccoli florets and cook for 3-4 minutes until tender but still crisp.
4. Add the flaked tuna, soy sauce, salt, and pepper. Stir-fry everything together for about 2 minutes until well combined.
5. Serve hot, garnished with chopped green onions if desired.

Cooking Time: 10-12 minutes

Tuna and White Bean Salad with Lemon Dressing

Tuna and White Bean Salad with Lemon Dressing Recipe

This refreshing salad combines the protein-packed power of tuna with the creamy texture of white beans, all tied together with a zesty lemon dressing.

Ingredients:

– 1 can of white beans (such as cannellini or navy), drained and rinsed
– 1 can of tuna in water, drained and flaked
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of olive oil
– Salt and pepper to taste
– Chopped fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large bowl, combine the white beans, tuna, lemon juice, and olive oil.
2. Mix well until all ingredients are fully incorporated.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Just before serving, garnish with chopped fresh parsley or thyme if desired.

Cooking Time: None! This salad is best served chilled, so no cooking required.

High Protein Tuna and Egg Salad

Elevate your snack or meal game with this high-protein tuna and egg salad, perfect for fitness enthusiasts and health-conscious individuals. This recipe is easy to prepare, packed with nutrients, and tastes amazing!

Ingredients:

– 1 can of tuna (drained and flaked)
– 2 hard-boiled eggs, diced
– 1/4 cup of chopped red onion
– 1/4 cup of chopped fresh parsley
– 1 tablespoon of lemon juice
– 1 teaspoon of Dijon mustard
– Salt and pepper to taste
– 2 tablespoons of plain Greek yogurt

Instructions:

1. In a medium-sized bowl, combine the flaked tuna, diced eggs, red onion, and parsley.
2. Squeeze the lemon juice and add the Dijon mustard. Mix well.
3. Add salt and pepper to taste.
4. Fold in the Greek yogurt until well combined.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Cooking Time: None! This salad is ready to go straight from your fridge.

Tuna and Cauliflower Rice Casserole

This comforting casserole combines the flavors of tuna with the creaminess of cauliflower rice, perfect for a quick weeknight dinner. With just a few ingredients and simple preparation, this recipe is sure to become a staple in your household.

Ingredients:

– 1 can (12 oz) tuna in water, drained and flaked
– 2 cups cauliflower “rice” (see note)
– 1 cup frozen peas and carrots
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high. Add the cauliflower “rice” and cook until tender, about 5 minutes.
3. Stir in the tuna, peas and carrots, salt, and pepper. Cook for an additional minute.
4. Transfer the mixture to a 9×13 inch baking dish. Sprinkle with cheddar cheese.
5. Bake for 15-20 minutes or until the cheese is melted and bubbly.

Cooking Time: 20 minutes

Grilled Tuna with Mango Salsa

Grilled Tuna with Mango Salsa Recipe

A refreshing twist on traditional tuna recipes, this dish combines the smoky flavor of grilled tuna with the sweetness and tanginess of mango salsa.

Ingredients:

– 4 tuna steaks (6 oz each)
– 1 ripe mango, diced
– 1/2 cup red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons fresh cilantro, chopped
– 2 tablespoons lime juice
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Season tuna steaks with salt and pepper.
3. Grill tuna for 4-5 minutes per side, or until cooked through.
4. Meanwhile, combine mango, red onion, jalapeño, and cilantro in a bowl.
5. Squeeze lime juice over the salsa and stir to combine.
6. Serve grilled tuna with mango salsa spooned on top.

Cooking Time:

– Grilling time: 8-10 minutes
– Total preparation time: 15-20 minutes

Tuna and Kale Protein Smoothie

Kick-start your day with a nutrient-packed smoothie that combines the omega-rich benefits of tuna with the earthy goodness of kale. This protein-packed treat is perfect for fitness enthusiasts and health-conscious individuals looking for a quick and easy breakfast or post-workout snack.

Ingredients:

– 1 can of tuna (drained and flaked)
– 2 cups of kale leaves
– 1/2 cup frozen pineapple chunks
– 1/2 banana, sliced
– 1 tablespoon almond butter
– 1 scoop vanilla protein powder
– Ice cubes (as needed)

Instructions:

1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness by adding honey or more fruit if desired.
3. Pour into a glass and serve immediately.

Cooking Time: None!

Enjoy your Tuna and Kale Protein Smoothie!

High Protein Tuna and Farro Bowl

This recipe combines the omega-rich benefits of tuna with the nutty flavor of farro, making it a satisfying and healthy meal option. With just 20 minutes of cooking time, you can have a protein-packed bowl ready to go.

Ingredients:

– 1 can of tuna (drained and flaked)
– 1 cup of farro
– 2 tablespoons of olive oil
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1/4 cup of chopped fresh parsley
– Salt and pepper to taste
– Lemon wedges for serving (optional)

Instructions:

1. Cook the farro according to package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook until softened, about 3-4 minutes.
3. Add the flaked tuna to the skillet and stir to combine with the onion mixture. Cook for an additional 1-2 minutes.
4. Stir in the cooked farro and chopped parsley. Season with salt and pepper to taste.
5. Serve hot, with lemon wedges on the side if desired.

Cooking Time: 20 minutes

Summary

Get ready to fuel your muscle growth with these 20 delicious high protein tuna recipes! From salads and sandwiches to wraps and casseroles, we’ve got you covered. Try Spicy Tuna Avocado Salad, Tuna and Chickpea Stuffed Peppers, or High Protein Tuna Patties with Greek Yogurt Sauce for a protein-packed meal that will keep you going all day long.

Are you a seafood lover looking for a new twist on traditional fish dishes? Look no further than the flavorful and versatile yellowtail! With its rich flavor profile and firm texture, yellowtail is a great option for grilling, baking, or sautéing. And with so many different ways to prepare it, there’s something for every taste and preference.

From classic sushi rolls to bold and spicy tacos, our 20 flavorful yellowtail recipes will take your seafood game to the next level. Whether you’re in the mood for a light and refreshing ceviche or a hearty and comforting curry, we’ve got you covered.

So go ahead, get creative with these delicious yellowtail recipes, and discover why this underrated fish is quickly becoming a favorite among seafood enthusiasts.

Grilled Yellowtail with Lemon Garlic Butter

Elevate your seafood game with this refreshing and flavorful recipe that combines the sweetness of yellowtail with the brightness of lemon and pungency of garlic.

Ingredients:

– 4 yellowtail fillets (6 oz each)
– 1/2 cup unsalted butter, softened
– 2 cloves garlic, minced
– 2 lemons, juiced
– 2 tbsp chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a small bowl, mix together softened butter, minced garlic, and lemon juice.
3. Brush the mixture evenly onto both sides of the yellowtail fillets.
4. Season with salt and pepper to taste.
5. Grill yellowtail for 4-5 minutes per side, or until cooked through.
6. Garnish with chopped parsley and serve immediately.

Cooking Time: 8-10 minutes

Yellowtail Sashimi with Ponzu Sauce

Experience the simplicity and elegance of Japanese cuisine with this refreshing recipe. Delicate yellowtail sashimi is paired with a tangy ponzu sauce, making for a light and revitalizing appetizer or snack.

Ingredients:

– 1 pound fresh yellowtail fillet
– 1/2 cup soy sauce
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons rice vinegar
– 2 tablespoons water
– 1 tablespoon grated daikon (Japanese white radish)
– Salt, to taste

Instructions:

1. Slice the yellowtail fillet into thin pieces and place on a serving plate.
2. In a small bowl, whisk together soy sauce, lemon juice, rice vinegar, and water until well combined.
3. Add the grated daikon to the ponzu sauce and whisk until smooth.
4. Pour the ponzu sauce over the sashimi, making sure each piece is coated evenly.
5. Season with salt to taste.
6. Serve immediately and enjoy!

Cooking Time: 0 minutes (ready in an instant!)

Pan-Seared Yellowtail with Herb Crust

Experience the tender sweetness of yellowtail paired with a savory herb crust in this simple yet impressive dish. Perfect for a special occasion or a weeknight dinner, this recipe yields flavorful and visually appealing results.

Ingredients:

– 4 yellowtail fillets (6 oz each)
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh dill, chopped
– 2 cloves garlic, minced
– 1 tsp lemon zest
– 1/4 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix together parsley, dill, garlic, lemon zest, and paprika.
3. Season the yellowtail fillets with salt and pepper.
4. Dredge each fillet in the herb mixture, pressing gently to adhere.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the yellowtail for 2 minutes on each side.
6. Transfer the skillet to the preheated oven and cook for 8-10 minutes or until cooked through.
7. Serve immediately, garnished with additional parsley if desired.

Cooking Time: 12-14 minutes

Yellowtail Ceviche with Mango and Avocado

This refreshing ceviche recipe combines the delicate flavor of yellowtail fish with the sweetness of mango and creamy avocado, perfect for a light and flavorful meal.

Ingredients:

– 1 pound sashimi-grade yellowtail fillet, cut into small pieces
– 1 ripe mango, diced
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped cilantro
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine yellowtail pieces, mango, and avocado.
2. Squeeze lime juice over the top, making sure all the fish is coated.
3. Sprinkle cilantro over the mixture and season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with additional cilantro if desired.

Cooking Time: None! This ceviche is a raw dish, so no cooking required.

Yellowtail Tacos with Spicy Slaw

Add a burst of flavor to your taco Tuesday with these vibrant Yellowtail Tacos, topped with a refreshing and spicy slaw.

Ingredients:

– 1 pound yellowtail fillets (or substitute with tilapia or mahi-mahi)
– 1/2 cup lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 8 corn tortillas
– Spicy Slaw (recipe below)

Spicy Slaw:

– 1 cup shredded red cabbage
– 1/2 cup mayonnaise
– 1 tablespoon lime juice
– 1 tablespoon sriracha sauce
– 1/4 teaspoon salt

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together lime juice, olive oil, garlic, and cumin. Place the yellowtail fillets in a shallow dish and pour the marinade over them. Let marinate for 15 minutes.
3. Grill the yellowtail for 4-5 minutes per side or until cooked through.
4. Meanwhile, prepare the Spicy Slaw by combining all ingredients in a bowl. Refrigerate until ready to serve.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by slicing grilled yellowtail into thin strips and placing on warmed tortillas with a dollop of Spicy Slaw.

Cooking Time: 15 minutes (marinating) + 8-10 minutes (grilling)

Yellowtail Teriyaki with Steamed Rice

This recipe combines the freshness of yellowtail with the sweetness of teriyaki sauce, served over a bed of fluffy steamed rice. Perfect for a quick and easy dinner that’s packed with flavor.

Ingredients:
– 4 yellowtail fillets (6 oz each)
– 1/2 cup teriyaki sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 cup steamed rice

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together teriyaki sauce, soy sauce, and brown sugar.
3. Place the yellowtail fillets in a shallow baking dish and brush with the teriyaki mixture.
4. Drizzle vegetable oil over the fish and sprinkle with garlic.
5. Bake for 12-15 minutes or until cooked through.
6. While the fish is cooking, prepare steamed rice according to package instructions.
7. Serve the yellowtail fillets over a bed of steamed rice.

Cooking Time: 20-25 minutes

Yellowtail Poke Bowl with Sesame Dressing

Elevate your mealtime with this vibrant and flavorful poke bowl, featuring tender yellowtail sashimi, savory sesame dressing, and a medley of fresh veggies.

Ingredients:

– 1 lb yellowtail sashimi (or substitute with other white fish)
– 1/2 cup sesame oil
– 1/4 cup soy sauce
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1 tsp honey
– Salt and pepper to taste
– Fresh cilantro, lime wedges, pickled ginger, and mixed greens for garnish

Instructions:

1. Cut the yellowtail sashimi into small pieces.
2. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, grated ginger, and honey until well combined.
3. Add salt and pepper to taste.
4. Assemble the poke bowls by placing the yellowtail on top of mixed greens, followed by pickled ginger, cilantro, and a squeeze of lime juice.
5. Drizzle the sesame dressing over the fish.

Cooking Time: 10-15 minutes ( prep time: 5 minutes)

Baked Yellowtail with Tomatoes and Olives

This recipe brings together the flavors of Mediterranean cuisine by pairing tender yellowtail with juicy tomatoes, savory olives, and a hint of herbs. Perfect for a light and refreshing dinner or appetizer.

Ingredients:
– 4 yellowtail fillets (about 6 oz each)
– 2 large tomatoes, diced
– 1/4 cup pitted green olives, sliced
– 2 tbsp olive oil
– 2 tbsp fresh parsley, chopped
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:
1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the yellowtail fillets on the prepared baking sheet.
4. In a small bowl, mix together the diced tomatoes, sliced olives, olive oil, parsley, and oregano.
5. Spoon the tomato-olive mixture evenly over each yellowtail fillet.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until the fish is cooked through.

Cooking Time: 12-15 minutes

Yellowtail Crudo with Chili Oil

This refreshing appetizer combines the sweetness of yellowtail sashimi with the boldness of chili oil, making for a perfect harmony of flavors. With just a few simple ingredients and steps, you can create this vibrant and flavorful dish in no time.

Ingredients:

– 1 lb yellowtail sashimi-grade fish (such as yellowtail or amberjack), sliced into thin pieces
– 1/4 cup chili oil (homemade or store-bought)
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Arrange the yellowtail slices on a serving platter or individual plates.
2. Drizzle the chili oil over the fish in a zig-zag pattern.
3. Sprinkle the minced garlic evenly over the fish.
4. Squeeze the lime juice over the dish and season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: None, as this is a raw dish.

Yellowtail Sushi Rolls with Cucumber

This refreshing recipe combines tender yellowtail fish with crunchy cucumber and vinegared rice, wrapped in a thin sheet of seaweed. Perfect for a light and satisfying meal or snack.

Ingredients:

– 1/2 cup short-grain Japanese rice
– 1/4 cup water
– 1/2 avocado, sliced
– 1/2 yellowtail fillet, sashimi-grade
– 1/2 cucumber, thinly sliced
– 1 sheet of nori seaweed
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– Salt to taste

Instructions:

1. Prepare the sushi rice according to package instructions.
2. Cut the yellowtail into thin slices and place on a plate or cutting board.
3. Place a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Arrange the avocado and cucumber slices in the middle of the rice.
5. Place the yellowtail slices on top of the vegetables.
6. Roll the sushi using a bamboo mat or a clean tea towel.
7. Slice into individual pieces and serve with soy sauce and rice vinegar.

Cooking Time: 10-15 minutes

Yellowtail Carpaccio with Arugula

A refreshing and light appetizer perfect for warm weather, this dish showcases the delicate flavor of yellowtail fish paired with peppery arugula.

Ingredients:

– 1/2 pound sashimi-grade yellowtail fillet
– 4 cups arugula leaves
– 1/4 cup extra-virgin olive oil
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 1/4 teaspoon shaved Parmesan cheese (optional)

Instructions:

1. Slice the yellowtail into thin strips, about 1/8 inch thick.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Arrange arugula leaves on a plate or platter.
4. Place the yellowtail carpaccio on top of the arugula, leaving a small border around the edges.
5. Drizzle the olive oil-lemon juice mixture over the fish.
6. Season with salt and pepper to taste.
7. If using Parmesan cheese, sprinkle it over the top.

Cooking Time:

– 0 minutes! This dish is served raw.

Yellowtail en Papillote with Herbs

Experience the delicate flavor of yellowtail fish paired with a medley of herbs, all wrapped up in a flavorful papillote package. This recipe is perfect for a quick and impressive dinner.

Ingredients:

– 4 yellowtail fillets (6 oz each)
– 2 tbsp olive oil
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh dill, chopped
– 2 cloves garlic, minced
– 1 lemon, sliced
– Salt and pepper to taste
– 4 parchment paper squares (about 12 inches square)

Instructions:

1. Preheat oven to 400°F.
2. In a small bowl, mix together parsley, dill, and garlic.
3. Place a yellowtail fillet in the center of each parchment square. Drizzle with olive oil and top with the herb mixture.
4. Fold the parchment paper over the fish, creating a tight seal.
5. Bake for 12-15 minutes or until the fish is cooked through.
6. Remove from oven and serve immediately.

Cooking Time: 12-15 minutes

Yellowtail Fish Curry with Coconut Milk

This vibrant curry from the Caribbean combines the flavors of bright yellowtail fish, aromatic spices, and rich coconut milk for a dish that’s both exotic and familiar. With its creamy texture and bold flavor profile, this recipe is sure to impress.

Ingredients:

– 1 pound yellowtail fish fillets, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can 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 the onions are translucent.
3. Add curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add fish pieces; cook until they’re cooked through, about 5-7 minutes.
5. Stir in coconut milk; season with salt and pepper to taste.
6. Simmer the curry for an additional 2-3 minutes or until the flavors have melded together.
7. Garnish with cilantro leaves; serve over rice or with naan bread.

Cooking Time: 20-25 minutes

Yellowtail Burgers with Wasabi Mayo

These delectable burgers combine the freshness of yellowtail fish with the kick of wasabi mayo, making for a unique and mouth-watering twist on traditional beef or turkey burgers.

Ingredients:

– 1 pound yellowtail fillets, finely chopped
– 1/4 cup panko breadcrumbs
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– 4 hamburger buns
– Wasabi mayo (see below)

Wasabi Mayo:

– 1/2 cup mayonnaise
– 2 teaspoons wasabi paste
– 1 tablespoon lemon juice
– Salt to taste

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine chopped yellowtail, panko breadcrumbs, garlic, soy sauce, and sesame oil. Season with salt and pepper.
3. Form into 4 patties.
4. Grill for 4-5 minutes per side, or until cooked through.
5. Spread wasabi mayo on the buns. Assemble burgers and serve immediately.

Cooking Time: 10-12 minutes

Yellowtail Stir-Fry with Vegetables

This simple and flavorful recipe combines the tender yellowtail fish with a colorful medley of vegetables, all cooked to perfection in a savory stir-fry sauce.

Ingredients:

– 1 pound yellowtail fillet, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup mixed bell peppers (green, red, yellow)
– 1 cup snow peas, trimmed
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add onion and garlic; cook until onion is translucent, about 3 minutes.
3. Add yellowtail pieces; cook until cooked through, about 4-5 minutes.
4. Add bell peppers and snow peas; stir-fry for an additional 2-3 minutes or until vegetables are tender-crisp.
5. Stir in soy sauce and oyster sauce (if using); season with salt and pepper to taste.
6. Serve hot, garnished with green onions and sesame seeds if desired.

Cooking Time: 15-20 minutes

Yellowtail Chowder with Corn and Bacon

This light and flavorful soup is perfect for a warm summer evening. Yellowtail fish adds a delicate flavor, while the sweetness of corn and smokiness of bacon bring everything together.

Ingredients:

– 1 pound yellowtail fillets, cut into 1-inch pieces
– 4 slices of bacon, diced
– 2 medium ears of corn, cut off the cob
– 1 small onion, chopped
– 3 cloves of garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 cups fish broth

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy. Remove from heat and set aside.
2. Add the onion and garlic to the pot and sauté until softened.
3. Add the yellowtail pieces and cook for 2-3 minutes or until opaque.
4. Add the corn, paprika, salt, and pepper. Cook for an additional 5 minutes.
5. Pour in the fish broth and bring to a simmer.
6. Reduce heat to low and let simmer for 10-15 minutes or until the soup has thickened slightly.
7. Stir in the cooked bacon and serve hot.

Cooking Time: 25-30 minutes

Yellowtail Escabeche with Pickled Vegetables

Escabeche is a traditional Mexican marinade made with citrus juices, spices, and herbs. This recipe combines the brightness of yellowtail fish with a tangy pickling liquid and crunchy vegetables.

Ingredients:

– 1 lb yellowtail fillets
– 1/4 cup lime juice
– 1/4 cup orange juice
– 2 cloves garlic, minced
– 1 tsp dried oregano
– Salt and pepper to taste
– Pickled vegetables (such as carrots, bell peppers, and onions) for serving

Instructions:

1. In a shallow dish, combine lime juice, orange juice, garlic, and oregano.
2. Add the yellowtail fillets to the marinade, turning to coat evenly. Refrigerate for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat. Remove fish from marinade, letting excess liquid drip off. Cook for 4-6 minutes per side, or until cooked through.
4. Serve yellowtail with pickled vegetables and a squeeze of fresh lime juice.

Cooking Time: 10-15 minutes

Yellowtail Kebabs with Pineapple

A flavorful twist on traditional kebabs, these yellowtail fish skewers are perfectly balanced by the sweetness of pineapple and a hint of spice.

Ingredients:

– 1 pound yellowtail fillets, cut into 1-inch pieces
– 1 cup pineapple chunks
– 1/2 cup red bell pepper, cut into 1-inch pieces
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: jalapeño peppers for added heat

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Thread yellowtail, pineapple, red bell pepper, and cilantro onto skewers.
3. In a small bowl, whisk together lime juice and olive oil.
4. Brush the mixture evenly onto both sides of the kebabs.
5. Season with salt, pepper, and jalapeño peppers (if using).
6. Grill for 8-10 minutes or until yellowtail is cooked through and slightly charred.
7. Serve immediately and enjoy!

Cooking Time: 8-10 minutes

Yellowtail Tempura with Dipping Sauce

Experience the perfect harmony of crispy texture and delicate flavor with this simple recipe for Yellowtail Tempura, paired with a rich and tangy dipping sauce.

Ingredients:

For the tempura:

– 1 pound yellowtail fillets (or any firm white fish), cut into bite-sized pieces
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/2 cup ice-cold soda water
– Vegetable oil for frying

For the dipping sauce:

– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon grated ginger
– 1 teaspoon sesame oil

Instructions:

1. In a large bowl, whisk together flour, cornstarch, and soda water to form the tempura batter.
2. Dip yellowtail pieces into the batter, making sure they are fully coated.
3. Heat about 1/2-inch of vegetable oil in a deep frying pan over medium-high heat.
4. Fry the battered fish for 2-3 minutes on each side, or until crispy and golden brown.
5. Serve hot with dipping sauce made by whisking together soy sauce, rice vinegar, honey, grated ginger, and sesame oil.

Cooking Time: 10-12 minutes (includes frying time)

Yellowtail Salad with Citrus Vinaigrette

This refreshing salad combines the sweetness of yellowtail with the brightness of citrus, making it a perfect dish for warm weather gatherings. With its light and zesty dressing, this recipe is sure to become a favorite.

Ingredients:

– 1 pound sashimi-grade yellowtail (or substitute with snapper or flounder), sliced into thin strips
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1/2 cup diced red bell pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon olive oil
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine mixed greens, yellowtail strips, and red bell pepper.
2. In a small bowl, whisk together lime juice and olive oil.
3. Pour the citrus vinaigrette over the salad and toss to coat.
4. Sprinkle chopped cilantro on top and season with salt and pepper.
5. Serve immediately.

Cooking Time: None! This salad is ready in 5 minutes or less.

Summary

Get ready to indulge in a world of flavors with these 20 delicious yellowtail recipes! From sashimi to tacos, and from teriyaki to chowder, there’s something for every seafood lover. Discover how to grill, pan-sear, bake, or tempura-fry this versatile fish to perfection. Try your hand at making sushi rolls, ceviche, or poke bowls, or go for a more comfort food-inspired option like yellowtail burgers or curry. Whatever your taste buds crave, these recipes are sure to satisfy your hunger and inspire you to get cooking!

Get ready to indulge in a culinary delight that’s both elegant and effortless – shrimp and asparagus, a match made in heaven! This dynamic duo can be paired in countless ways to create dishes that are sure to impress at any occasion. Whether you’re hosting a dinner party for friends, looking for a quick weeknight meal, or seeking inspiration for a special celebration, we’ve got you covered.

In this article, we’ll dive into 18 mouth-watering shrimp and asparagus recipes that showcase the versatility of these two ingredients. From classic skillet dishes to creative pasta combinations, and from Asian-inspired stir-fries to Italian-style casseroles, there’s something for every palate and preference. So go ahead, take a look at our roundup of delicious shrimp and asparagus recipes below, and get ready to elevate your cooking game!

Garlic Butter Shrimp and Asparagus Skillet

Garlic Butter Shrimp and Asparagus Skillet: A flavorful and easy-to-make skillet dish perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 pound fresh asparagus, trimmed
– Salt and pepper to taste
– 1/4 teaspoon red pepper flakes (optional)
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
4. Remove the shrimp from the skillet and set aside.
5. Add the asparagus to the skillet and cook for 3-5 minutes, or until tender and slightly caramelized.
6. Season with salt, pepper, and red pepper flakes (if using).
7. Return the shrimp to the skillet and stir to combine with the asparagus and garlic butter.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 12-15 minutes

Lemon Garlic Shrimp and Asparagus Pasta

This refreshing pasta dish combines succulent shrimp, tender asparagus, and a bright citrus sauce, all wrapped up in a garlicky package. Perfect for a light and satisfying meal.

Ingredients:

– 12 large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 8 oz pasta of your choice (e.g., spaghetti or linguine)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high. Add garlic and sauté for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove from heat and set aside.
4. In the same skillet, add asparagus and cook for 3-5 minutes, or until tender but still crisp. Season with salt and pepper to taste.
5. In a small bowl, whisk together lemon juice and reserved pasta water.
6. Add cooked shrimp and asparagus to the pasta. Toss everything together, incorporating the lemon-garlic sauce.
7. Serve immediately, topped with Parmesan cheese if desired.

Cooking Time: 15-20 minutes

Grilled Shrimp and Asparagus with Lemon Herb Sauce

A flavorful and refreshing summer dish that combines the sweetness of shrimp and asparagus with the brightness of lemon and herbs. This recipe is perfect for a quick and easy dinner or as an impressive appetizer.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly chopped parsley
– 2 tablespoons freshly chopped dill
– 2 lemons, juiced (about 4 tablespoons)
– Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. In a bowl, whisk together olive oil, garlic, parsley, dill, salt, and pepper.
3. Add shrimp and asparagus to the bowl; toss to coat with the marinade.
4. Grill shrimp for 2-3 minutes per side or until pink and cooked through. Grill asparagus for 5-7 minutes or until tender.
5. In a small bowl, whisk together lemon juice and any remaining marinade.
6. Serve grilled shrimp and asparagus with the Lemon Herb Sauce spooned over the top.

Cooking Time: 15-20 minutes

Creamy Shrimp and Asparagus Risotto

This creamy risotto dish combines succulent shrimp with tender asparagus, all wrapped up in a rich and flavorful sauce. Perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 2 tablespoons unsalted butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste

Instructions:

1. Heat oil in a large skillet over medium-high heat. Add shrimp; cook until pink, about 2-3 minutes per side. Remove from heat.
2. In same skillet, add garlic and asparagus. Cook until tender, about 4-5 minutes.
3. Add rice to skillet and cook for 1 minute. Then, add wine (if using) and stir to combine.
4. Add 1/2 cup broth to skillet; stir until absorbed. Repeat process with remaining broth, stirring constantly, until rice is cooked and creamy.
5. Stir in butter and Parmesan cheese. Season with salt and pepper to taste.
6. Serve risotto immediately, topped with cooked shrimp and asparagus.

Cooking Time: 25-30 minutes

Shrimp and Asparagus Stir-Fry with Soy Ginger Glaze

A flavorful and nutritious stir-fry that combines succulent shrimp with tender asparagus, all wrapped up in a savory soy ginger glaze.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup soy sauce
– 1/4 cup honey
– 1 tablespoon cornstarch
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat oil in a wok or large skillet over medium-high heat.
2. Add shrimp and cook until pink, about 2-3 minutes per side.
3. Remove shrimp from pan and set aside.
4. Add asparagus to the same pan and cook until tender, about 3-4 minutes.
5. In a small bowl, whisk together soy sauce, honey, and cornstarch.
6. Pour glaze into the pan with asparagus and stir-fry for 1 minute.
7. Return shrimp to the pan and toss everything together to coat.
8. Season with salt and pepper to taste.
9. Garnish with chopped green onions if desired.

Cooking Time: 10-12 minutes

Baked Shrimp and Asparagus with Parmesan Breadcrumbs

Elevate your weeknight dinner with this easy, flavorful recipe that combines succulent shrimp, tender asparagus, and crunchy Parmesan breadcrumbs.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon lemon zest
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1 tablespoon breadcrumbs

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss shrimp with olive oil, garlic, lemon zest, salt, and pepper.
4. Arrange asparagus in a single layer on the prepared baking sheet.
5. Place shrimp on one half of the baking sheet, leaving space between each piece.
6. Sprinkle Parmesan cheese over the shrimp, then top with breadcrumbs.
7. Bake for 12-15 minutes or until shrimp are pink and asparagus is tender.

Cooking Time: 12-15 minutes

Shrimp and Asparagus Foil Packets with Lemon Butter

Elevate your seafood game with this flavorful and easy-to-make recipe that combines succulent shrimp, tender asparagus, and a burst of citrusy lemon butter all in one convenient foil packet.

Ingredients:

– 12 large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons unsalted butter, softened
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– 4-6 sheets of heavy-duty aluminum foil

Instructions:

1. Preheat grill or oven to medium-high heat.
2. In a small bowl, mix together butter, garlic, and lemon juice.
3. Place a shrimp at the center of each foil sheet, leaving a 1-inch border around it.
4. Add 2-3 asparagus spears on top of the shrimp.
5. Drizzle the lemon butter mixture over the asparagus.
6. Season with salt and pepper to taste.
7. Fold the foil sheets into packets, sealing tightly.
8. Cook for 8-10 minutes or until shrimp are pink and asparagus is tender.

Cooking Time: 8-10 minutes

Spicy Shrimp and Asparagus Tacos with Avocado Crema

Get ready to spice up your taco Tuesday with this flavorful fusion of succulent shrimp, tender asparagus, and creamy avocado. This recipe is a perfect blend of Mexican and Asian-inspired flavors.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon honey
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 1 bunch asparagus, trimmed
– 8-10 corn tortillas
– Avocado Crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, sliced radishes

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, whisk together olive oil, soy sauce, lime juice, honey, and cayenne pepper. Add shrimp and marinate for at least 30 minutes.
3. Grill asparagus for 3-4 minutes per side, or until tender. Slice into bite-sized pieces.
4. Grill shrimp for 2-3 minutes per side, or until pink and cooked through.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
6. Assemble tacos by placing shrimp, asparagus, and Avocado Crema on each tortilla.

Avocado Crema:

– 3 ripe avocados, diced
– 1/2 cup plain Greek yogurt
– Juice of 1 lime
– Salt to taste

Combine all ingredients in a bowl until smooth. Refrigerate for at least 30 minutes before serving.

Cooking Time: 20-25 minutes

Shrimp and Asparagus Quiche with Gruyere Cheese

This quiche is a delicious and elegant brunch option, perfect for special occasions or everyday meals. The combination of succulent shrimp, tender asparagus, and rich Gruyère cheese will surely impress your guests.

Ingredients:

– 1 pie crust (homemade or store-bought)
– 1 pound large shrimp, peeled and deveined
– 1 bunch fresh asparagus, trimmed
– 2 cloves garlic, minced
– 1/2 cup grated Gruyère cheese
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan with a removable bottom.
3. In a skillet, sauté shrimp, asparagus, garlic, salt, and pepper until the shrimp are pink and the asparagus is tender.
4. In a bowl, whisk together cream, eggs, and Gruyère cheese. Add the cooked shrimp and asparagus mixture to the egg mixture and stir to combine.
5. Pour the quiche filling into the pie crust and smooth the top.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.

Cooking Time: 35-40 minutes

Shrimp and Asparagus Salad with Lemon Vinaigrette

A refreshing spring-inspired salad featuring succulent shrimp, tender asparagus, and a tangy lemon vinaigrette. Perfect for a light and flavorful meal or as a side dish.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)

Instructions:

1. Preheat grill or grill pan to medium-high heat. Season shrimp with salt and pepper. Grill for 2-3 minutes per side, until pink and cooked through.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute. Add asparagus and cook for 3-4 minutes, until tender but still crisp.
3. In a small bowl, whisk together lemon juice, Dijon mustard, salt, and pepper to make vinaigrette.
4. Combine cooked shrimp, asparagus, and mixed greens in a large bowl. Drizzle with vinaigrette and toss to coat.
5. Serve immediately, garnished with additional lemon wedges if desired.

Cooking Time: 15-20 minutes

Shrimp and Asparagus Alfredo with Fettuccine

This rich and indulgent pasta dish combines succulent shrimp, tender asparagus, and a velvety Alfredo sauce, all wrapped up in a bed of soft fettuccine noodles.

Ingredients:

– 12 oz (340g) fettuccine
– 1 lb (450g) large shrimp, peeled and deveined
– 1 lb (450g) fresh asparagus, trimmed
– 2 tbsp (30ml) unsalted butter
– 3 cloves garlic, minced
– 1 cup (250ml) heavy cream
– 1/2 cup (125ml) grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Cook fettuccine according to package instructions until al dente. Reserve.
2. In a large skillet, melt butter over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove from heat; set aside.
3. In the same skillet, add asparagus and garlic; sauté until tender, about 5 minutes.
4. In a separate saucepan, combine heavy cream and Parmesan cheese. Bring to simmer over medium-low heat; whisk until smooth.
5. Combine cooked pasta, shrimp, and asparagus in a large serving dish. Pour Alfredo sauce over the top; season with salt and pepper to taste.

Cooking Time: 20-25 minutes

One-Pot Shrimp and Asparagus Orzo

A flavorful and nutritious one-pot meal that combines succulent shrimp, tender asparagus, and creamy orzo pasta.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 2 cups fresh asparagus spears, trimmed
– 1 cup orzo pasta
– 4 cups chicken broth
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring the chicken broth to a boil in a large pot.
2. Add the orzo pasta, asparagus, and garlic. Cook for 8-10 minutes or until the orzo is al dente and the asparagus is tender.
3. Add the shrimp to the pot and cook for an additional 2-3 minutes or until they are pink and cooked through.
4. Stir in the olive oil and season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 15-18 minutes

Shrimp and Asparagus Kebabs with Chimichurri Sauce

Shrimp and Asparagus Kebabs with Chimichurri Sauce

A flavorful twist on traditional kebabs, these shrimp and asparagus kebabs are perfect for a quick weeknight dinner or a summer BBQ. The tangy chimichurri sauce adds an extra layer of flavor to the dish.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 1/4 cup chimichurri sauce (see below for recipe)
– 10 bamboo skewers
– Salt and pepper, to taste

Chimichurri Sauce:

– 1/2 cup fresh parsley, chopped
– 1/4 cup fresh oregano, chopped
– 2 cloves garlic, minced
– 1/2 cup red wine vinegar
– 1/4 cup olive oil
– Salt and pepper, to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Thread shrimp and asparagus onto skewers, leaving a small space between each piece.
3. Brush chimichurri sauce on both sides of the kebabs.
4. Season with salt and pepper to taste.
5. Grill for 8-10 minutes, turning occasionally, until shrimp are pink and asparagus is tender.
6. Serve immediately.

Cooking Time: 15-20 minutes

Shrimp and Asparagus Fried Rice

A flavorful and nutritious twist on traditional fried rice, this recipe combines succulent shrimp, tender asparagus, and savory soy sauce for a delicious meal.

Ingredients:

– 2 cups cooked rice (preferably day-old)
– 1 cup large shrimp, peeled and deveined
– 2 cups fresh asparagus, trimmed
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the shrimp and cook until pink, about 2-3 minutes per side; remove from pan.
3. Add the asparagus and garlic; stir-fry for 3-4 minutes or until tender.
4. Push the asparagus mixture to one side of the pan.
5. Pour the cooked rice into the empty side of the pan, breaking up any clumps with a spatula.
6. Stir-fry the rice for about 2-3 minutes, incorporating the soy sauce and seasonings.
7. Combine the shrimp and asparagus with the rice; stir-fry for an additional minute.
8. Serve hot, garnished with chopped scallions if desired.

Cooking Time: Approximately 10-12 minutes

Shrimp and Asparagus Soup with Coconut Milk

This flavorful and comforting soup is perfect for a chilly evening or a quick weeknight dinner. The combination of succulent shrimp, tender asparagus, and rich coconut milk creates a creamy and aromatic broth that’s sure to please.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cups fresh asparagus spears, trimmed
– 4 cups chicken or vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium-high heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, asparagus, and shrimp; cook for an additional 2-3 minutes or until the vegetables are tender.
4. Pour in the broth and bring to a boil. Reduce heat and simmer for 5-7 minutes.
5. Stir in coconut milk and thyme. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 15-20 minutes

Shrimp and Asparagus Pizza with Garlic White Sauce

Elevate your pizza game with this flavorful combination of succulent shrimp, tender asparagus, and a rich garlic white sauce. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 1 lb pizza dough
– 1/2 cup garlic white sauce (see below)
– 1 pound large shrimp, peeled and deveined
– 1 pound fresh asparagus, trimmed
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Garlic White Sauce:

– 1/2 cup heavy cream
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C). Roll out pizza dough to desired thickness.
2. Spread garlic white sauce evenly over the dough, leaving a small border.
3. Arrange shrimp and asparagus on top of the sauce.
4. Sprinkle mozzarella cheese over the toppings.
5. Season with salt and pepper to taste.
6. Bake for 15-20 minutes or until crust is golden brown and toppings are cooked through.

Cooking Time: 15-20 minutes

Shrimp and Asparagus Casserole with Ritz Cracker Topping

Shrimp and Asparagus Casserole with Ritz Cracker Topping: A flavorful and elegant dish perfect for a weeknight dinner or special occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cups fresh asparagus, trimmed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup Ritz crackers, crushed

Instructions:

1. Preheat oven to 375°F.
2. Cook asparagus in boiling water until tender, about 5 minutes. Drain and set aside.
3. In a large skillet, sauté shrimp, onion, and garlic until the shrimp are pink and cooked through.
4. In a separate bowl, mix cheddar cheese, Parmesan cheese, flour, paprika, salt, and pepper.
5. In a 9×13-inch baking dish, arrange half of the asparagus in the bottom. Top with the shrimp mixture, then sprinkle with half of the cheese mixture.
6. Repeat the layers, finishing with the remaining cheese on top.
7. Sprinkle crushed Ritz crackers over the top layer of cheese.
8. Bake for 25-30 minutes or until golden brown.

Cooking Time: 25-30 minutes

Shrimp and Asparagus Sushi Rolls with Spicy Mayo

Elevate your sushi game with this refreshing combination of succulent shrimp, tender asparagus, and a kick of spicy mayo. Perfect for a quick and easy lunch or dinner.

Ingredients:

– 1/2 cup short-grain Japanese rice
– 1/2 avocado, sliced
– 1/2 pound cooked and chilled shrimp
– 1/2 cup blanched asparagus, cut into 1-inch pieces
– 1/4 cup spicy mayo (see below)
– 1 sheet of nori seaweed

Spicy Mayo:

– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon soy sauce

Instructions:

1. Prepare the sushi rice according to package instructions.
2. Lay a sheet of nori seaweed flat on a cutting board. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
3. Arrange the shrimp, asparagus, and avocado slices horizontally in the middle of the rice.
4. Roll the sushi using a bamboo mat or your hands, applying gentle pressure to form a compact roll.
5. Slice into 8 equal pieces. Serve with spicy mayo.

Cooking Time: 10-15 minutes

Summary

Get ready to indulge in the perfect harmony of flavors with these 18 mouth-watering shrimp and asparagus recipes! From quick weeknight meals to special occasion dishes, this collection has something for every taste. Enjoy garlic butter skillet creations, creamy risottos, savory stir-fries, and more. Whether you’re a fan of bright citrus notes or rich and cheesy goodness, there’s a recipe here that will satisfy your cravings. So go ahead, grab some shrimp and asparagus, and start cooking up a storm!

Are you looking for a refreshing and spicy appetizer or snack that will impress your friends and family? Look no further! We’ve got you covered with these 18 Spicy Shrimp Cocktail Recipes with a Clamato Twist. From classic Mexican flavors to tropical twists, each of these recipes combines succulent shrimp with the tangy, slightly sweet flavor of Clamato.

In this article, we’ll take you on a culinary journey around the world, exploring different cuisines and flavor profiles that will make your taste buds dance. Whether you’re in the mood for something smoky and spicy or bright and citrusy, there’s a recipe here to suit your style. So grab your apron and let’s get cooking!

Spicy Clamato Shrimp Cocktail with Avocado

Elevate your cocktail hour with this refreshing twist on a classic. Spicy Clamato Shrimp Cocktail with Avocado combines succulent shrimp, zesty Clamato juice, and creamy avocado for a flavor explosion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato juice
– 1 tablespoon hot sauce (such as Sriracha)
– 1 ripe avocado, diced
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a medium bowl, combine shrimp and Clamato juice. Let marinate for at least 30 minutes.
2. Just before serving, stir in hot sauce.
3. Divide the shrimp mixture among glasses or cocktail shakers.
4. Top each portion with diced avocado.
5. Garnish with fresh cilantro leaves.
6. Serve immediately.

Cooking Time: 30 minutes (including marinating time)

Classic Mexican Shrimp Cocktail with Clamato Juice

This refreshing cocktail combines succulent shrimp, tangy Clamato juice, and a hint of spice for a truly authentic Mexican experience.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato juice
– 1/4 cup freshly squeezed lime juice
– 1 tablespoon tequila (optional)
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. Rinse the shrimp under cold water and pat dry with paper towels.
2. In a large bowl, combine the Clamato juice, lime juice, tequila (if using), jalapeño, salt, and pepper.
3. Add the shrimp to the marinade and stir gently to coat.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
5. Just before serving, stir in any accumulated liquid from the shrimp.
6. Serve chilled, garnished with a sprinkle of cilantro leaves and a lime wedge.

Cooking Time: 10-15 minutes (marinating time not included)

Zesty Clamato Shrimp Cocktail with Cucumber

Elevate your cocktail hour with this refreshing twist on a classic shrimp cocktail. The zesty combination of Clamato and fresh cucumber adds a new level of excitement to this simple yet elegant appetizer.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato juice
– 1/4 cup freshly squeezed lime juice
– 1/2 teaspoon Worcestershire sauce
– 1/4 teaspoon Old Bay seasoning
– 1 cucumber, sliced into thin rounds
– Salt and pepper to taste

Instructions:

1. In a large bowl, whisk together Clamato juice, lime juice, Worcestershire sauce, and Old Bay seasoning.
2. Add the shrimp to the marinade and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, arrange the cucumber slices on a platter or individual plates.
4. Remove the shrimp from the marinade and place them on top of the cucumber.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy!

Cooking Time: 30 minutes (including marinating time)

Tropical Shrimp Cocktail with Clamato and Mango

Elevate your cocktail game with this refreshing twist on the classic shrimp cocktail, featuring the sweetness of mango and the tanginess of Clamato.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 1/2 cup diced fresh mango
– 1 tablespoon freshly squeezed lime juice
– Salt and pepper to taste
– Ice cubes
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. Rinse the shrimp under cold water, pat dry with paper towels.
2. In a large bowl, combine Clamato juice, mango, and lime juice.
3. Add the shrimp to the mixture and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in any accumulated juices from the shrimp.
5. Serve chilled, garnished with cilantro leaves if desired.

Cooking Time: None, as this is a chilled appetizer or snack.

Spicy Clamato Shrimp Cocktail with Serrano Peppers

Elevate your cocktail hour with this spicy and refreshing twist on traditional shrimp cocktail.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 1/2 cup heavy cream
– 2 tablespoons freshly squeezed lime juice
– 1-2 Serrano peppers, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large bowl, combine shrimp, Clamato juice, heavy cream, and lime juice. Stir gently to coat.
2. Add the chopped Serrano peppers and stir again.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled, garnished with fresh cilantro leaves if desired.

Cooking Time: None! This is a no-cook recipe perfect for warm weather or a quick appetizer.

Refreshing Clamato Shrimp Cocktail with Lime

This refreshing take on a classic cocktail combines succulent shrimp, tangy Clamato juice, and a squeeze of lime for a light and zesty treat.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped fresh cilantro (optional)
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp and Clamato juice. Let it sit for 10-15 minutes to allow the flavors to meld.
2. Just before serving, squeeze in the lime juice and toss gently to combine.
3. Sprinkle with cilantro if desired.
4. Serve chilled, garnished with additional lime wedges if desired.

Cooking Time: 0 minutes (no cooking required!)

Enjoy your refreshing Clamato shrimp cocktail with a burst of citrus flavor!

Smoky Chipotle Shrimp Cocktail with Clamato

Elevate your cocktail game with this bold and spicy twist on the classic shrimp cocktail. Smoked chipotle peppers add a deep, smoky flavor to succulent shrimp, while Clamato adds a tangy and refreshing touch.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 chipotle peppers in adobo sauce, minced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1/4 cup Clamato
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium-high heat.
2. Add the shrimp and cook for 2-3 minutes per side, until pink and cooked through.
3. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the minced garlic and cook for 1 minute, until fragrant.
5. Add the chipotle peppers and adobo sauce to the skillet and stir to combine.
6. Stir in the Clamato and bring the mixture to a simmer.
7. Return the shrimp to the skillet and toss with the chipotle-Clamato sauce.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with fresh cilantro leaves if desired.

Cooking Time: 15 minutes

Clamato Shrimp Cocktail with Fresh Cilantro

Elevate your cocktail hour with this refreshing and flavorful appetizer that combines succulent shrimp, tangy Clamato juice, and the brightness of fresh cilantro.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 2 tablespoons freshly squeezed lime juice
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup chopped fresh cilantro
– Ice cubes

Instructions:

1. In a large bowl, combine shrimp, Clamato juice, lime juice, and paprika. Stir gently to coat.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, sprinkle with salt and pepper to taste.
4. Garnish each serving with chopped cilantro and serve chilled.

Cooking Time: None! This recipe is a quick and easy prep.

Spicy Clamato Shrimp Cocktail with Horseradish

Elevate your cocktail hour with this bold and zesty twist on a classic shrimp cocktail. A perfect blend of spicy and savory flavors, this recipe is sure to please.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 1/4 cup hot sauce (such as Tabasco)
– 2 tablespoons prepared horseradish
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Ice cubes
– Fresh parsley or chives for garnish

Instructions:

1. In a large bowl, combine shrimp, Clamato juice, hot sauce, horseradish, and lemon juice.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, stir in salt and pepper to taste.
4. Serve chilled, garnished with fresh parsley or chives.

Cooking Time: 0 minutes (preparation time only)

Citrusy Clamato Shrimp Cocktail with Orange Slices

Elevate your cocktail game with this refreshing twist on the classic shrimp cocktail. A zesty combination of citrus and Clamato juice brings out the best in succulent shrimp.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato juice
– 1/4 cup freshly squeezed orange juice
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– Salt and pepper to taste
– Orange slices, for garnish

Instructions:

1. In a medium bowl, whisk together Clamato juice, orange juice, and parsley.
2. Add the shrimp and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove the shrimp from the marinade, letting any excess liquid drip off.
5. Grill the shrimp for 2-3 minutes per side, until pink and cooked through.
6. Serve immediately with a squeeze of fresh orange juice and a few slices of orange on top.

Cooking Time: 10-15 minutes

Clamato Shrimp Cocktail with Jalapeño and Red Onion

Elevate your cocktail hour with this refreshing twist on the classic shrimp cocktail. The addition of Clamato, jalapeño, and red onion gives it a bold and spicy kick.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1/2 red onion, thinly sliced
– Salt and pepper to taste

Instructions:

1. In a large bowl, combine shrimp, Clamato, lime juice, and cilantro. Refrigerate for at least 30 minutes to allow flavors to meld.
2. Just before serving, stir in chopped jalapeño and red onion.
3. Season with salt and pepper to taste.
4. Serve chilled, garnished with additional cilantro if desired.

Cooking Time: None! This recipe is a quick and easy assemble-and-serve affair.

Garlicky Clamato Shrimp Cocktail with Tomato

This refreshing appetizer combines succulent shrimp with a zesty Garclamo sauce, featuring the tangy flavors of Clamato and a hint of garlic.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato
– 2 cloves garlic, minced
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 1 medium tomato, diced

Instructions:

1. In a large bowl, combine shrimp, Clamato, garlic, lemon juice, paprika, salt, and pepper.
2. Stir gently to coat the shrimp evenly.
3. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
4. Just before serving, stir in diced tomato.
5. Serve chilled, garnished with lemon wedges if desired.

Cooking Time: None needed! This recipe is a quick and easy assembly job.

Clamato Shrimp Cocktail with Fresh Dill

Elevate your cocktail hour with this refreshing twist on a classic. The tangy combination of Clamato, shrimp, and fresh dill is sure to impress.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh dill
– 1 teaspoon salt
– 1/4 teaspoon black pepper

Instructions:

1. In a medium bowl, whisk together Clamato juice and lemon juice.
2. Add the shrimp to the bowl and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Just before serving, stir in chopped fresh dill, salt, and pepper.
4. Serve chilled, garnished with additional fresh dill if desired.

Cooking Time: None! This recipe is ready in no time.

Spicy Clamato Shrimp Cocktail with Worcestershire Sauce

This refreshing cocktail combines succulent shrimp with the tangy flavors of Clamato, spicy kick from hot sauce, and a depth of umami from Worcestershire sauce.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato juice
– 2 tablespoons Worcestershire sauce
– 1 tablespoon hot sauce (such as Tabasco)
– 1/4 teaspoon paprika
– Salt and pepper to taste
– Lemon wedges for serving

Instructions:

1. In a large bowl, combine shrimp, Clamato juice, Worcestershire sauce, hot sauce, and paprika. Stir gently to coat the shrimp evenly.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Just before serving, season with salt and pepper to taste.
4. Serve chilled, garnished with lemon wedges.

Cooking Time: None (prep only)

Clamato Shrimp Cocktail with Celery and Bell Peppers

Combine the flavors of the ocean with the tanginess of Clamato and the crunch of fresh vegetables for a light and revitalizing appetizer. This recipe is perfect for warm weather gatherings or as a quick snack.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato juice
– 1/4 cup mayonnaise
– 1 tablespoon lemon juice
– Salt and pepper to taste
– 1/4 cup chopped celery
– 1/4 cup sliced bell peppers (any color)
– Ice cubes

Instructions:

1. In a medium bowl, whisk together Clamato juice, mayonnaise, and lemon juice.
2. Add the shrimp to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, stir in salt and pepper to taste.
4. Divide the shrimp among glasses or a large platter. Top each glass or section of the platter with chopped celery and sliced bell peppers.
5. Serve immediately, with ice cubes on hand if desired.

Cooking Time: 30 minutes (plus marinating time)

Herbed Clamato Shrimp Cocktail with Parsley

Elevate your cocktail hour with this refreshing and flavorful shrimp dish, infused with the essence of herbs and Clamato.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1/2 cup Clamato juice
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh dill
– Salt and pepper to taste
– Lemon wedges, for serving

Instructions:

1. In a large bowl, whisk together Clamato juice, olive oil, garlic, parsley, and dill.
2. Add the shrimp and toss to coat with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.
3. Just before serving, season with salt and pepper to taste.
4. Serve chilled, garnished with additional parsley if desired.

Cooking Time: 30 minutes (includes marinating time)

Clamato Shrimp Cocktail with a Kick of Tabasco

Elevate your classic shrimp cocktail game by adding a kick of Tabasco and pairing it with Clamato, a tangy tomato-based drink. This bold combination is sure to tantalize your taste buds!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon Tabasco sauce
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– Ice cubes

Instructions:

1. In a medium bowl, whisk together Clamato, lemon juice, Tabasco, salt, and pepper.
2. Add the shrimp to the bowl and marinate for at least 30 minutes in the refrigerator.
3. Just before serving, place the shrimp on ice-filled glasses or a large platter.
4. Serve immediately and enjoy the spicy and tangy combination!

Cooking Time: 30 minutes (includes marinating time)

Clamato Shrimp Cocktail with Fresh Oregano

A refreshing twist on the classic shrimp cocktail, this recipe combines succulent shrimp with the tangy flavors of Clamato and fresh oregano.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup Clamato tomato juice
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh oregano
– Salt and pepper to taste
– Ice cubes

Instructions:

1. In a medium bowl, whisk together Clamato, lemon juice, and salt until well combined.
2. Add the shrimp to the bowl and refrigerate for at least 30 minutes to allow them to marinate.
3. Just before serving, stir in the chopped oregano.
4. Serve chilled, garnished with additional fresh oregano if desired.

Cooking Time: 0 minutes ( preparation only)

Summary

Get ready to spice up your cocktail game! Introducing 18 mouth-watering shrimp cocktail recipes that add a twist of Clamato juice and a dash of heat. From classic Mexican flavors to tropical twists, these recipes showcase the versatility of Clamato as an ingredient. Try pairing it with serrano peppers for a spicy kick or with avocado for a creamy delight. Whether you’re in the mood for something smoky, zesty, or refreshing, there’s a shrimp cocktail recipe on this list that’s sure to satisfy your cravings.

Are you looking for a healthy and flavorful way to prepare fish? Look no further than poaching! This moist-heat cooking method allows the delicate flavors of your catch of the day to shine through, all while retaining its natural nutrients. In this article, we’ll explore 18 mouth-watering poached fish recipes that will satisfy your cravings and impress your guests. From classic combinations like lemon and herb to bold twists like ginger and scallion, these dishes showcase the versatility of poaching as a cooking technique. Whether you’re in the mood for something light and zesty or rich and indulgent, we’ve got you covered. In the next few pages, we’ll dive into each of these recipes, providing you with the perfect starting point for your next seafood extravaganza.

Lemon and Herb Poached Cod

Brighten up your plate with this refreshing and flavorful poached cod recipe, infused with the zesty goodness of lemon and the subtle sweetness of herbs.

Ingredients:

– 4 cod fillets (6 oz each)
– 2 lemons, juiced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh dill
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a large baking dish with parchment paper.
3. Place the cod fillets in the prepared baking dish.
4. In a small bowl, whisk together lemon juice, parsley, dill, and olive oil.
5. Pour the mixture over the cod, making sure each piece is coated.
6. Season with salt and pepper to taste.
7. Cover the dish with aluminum foil and bake for 12-15 minutes or until cooked through.

Cooking Time: 12-15 minutes

White Wine Poached Halibut with Dill

This recipe showcases the delicate flavor of halibut, perfectly poached in a white wine and dill-infused liquid. The result is a moist and flaky fish dish that’s perfect for any occasion.

Ingredients:

– 4 halibut fillets (6 oz each)
– 1 cup white wine
– 2 cups water
– 1/4 cup fresh dill, chopped
– 2 tbsp olive oil
– Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a large saucepan, combine white wine, water, and chopped dill. Bring to a simmer over medium heat.
3. Reduce heat to low and add halibut fillets. Poach for 8-10 minutes or until cooked through.
4. Remove fish from liquid with a slotted spoon. Pat dry with paper towels.
5. Serve immediately, drizzled with olive oil and seasoned with salt and pepper.

Cooking Time: 15-20 minutes

Ginger and Scallion Poached Salmon

This Asian-inspired dish brings together the delicate flavor of salmon with the bold flavors of ginger and scallions, all wrapped up in a subtle poaching liquid. Perfect for a quick and elegant dinner party.

Ingredients:

– 4 salmon fillets (6 oz each)
– 2 inches fresh ginger, sliced
– 1/2 cup chopped scallions (green onions)
– 1/4 cup soy sauce
– 1/4 cup sake or dry white wine
– 1/4 cup water
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large pot, combine sliced ginger, chopped scallions, soy sauce, sake or white wine, and water.
3. Bring the mixture to a simmer over medium-high heat, then reduce heat to low and maintain a gentle simmer.
4. Place salmon fillets in the poaching liquid, making sure they are covered by about 1 inch of liquid.
5. Cook for 12-15 minutes or until cooked through, flipping the salmon halfway through.
6. Season with salt and pepper to taste. Serve immediately.

Cooking Time: 12-15 minutes

Thai Coconut Milk Poached Fish

Experience the rich flavors of Thailand with this simple yet flavorful recipe. Poach fish fillets in a fragrant coconut milk-based sauce, infused with aromatic Thai spices and herbs.

Ingredients:

– 4 fish fillets (any white fish works well)
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons fish sauce
– 2 tablespoons lime juice
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, combine coconut milk, fish sauce, lime juice, ginger, cumin, turmeric, and salt.
3. Bring the mixture to a simmer over medium heat.
4. Add the fish fillets and poach for 10-12 minutes or until cooked through.
5. Remove from heat and let rest for 2-3 minutes before serving.
6. Garnish with fresh cilantro leaves and serve hot.

Cooking Time: 15-18 minutes

Tomato and Basil Poached Tilapia

Elevate your seafood game with this light and flavorful recipe that combines the sweetness of tomato, the brightness of basil, and the delicate taste of tilapia. Perfect for a quick weeknight dinner or a special occasion.

Ingredients:

– 4 tilapia fillets (6 oz each)
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– 2 cloves garlic, minced
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh lemon wedges for serving (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Place tilapia fillets on the prepared baking sheet.
4. Drizzle olive oil over the fish, then top each fillet with diced tomatoes, chopped basil, and minced garlic.
5. Season with salt and pepper to taste.
6. Poach in the preheated oven for 12-15 minutes or until cooked through.
7. Serve warm with a squeeze of fresh lemon juice, if desired.

Cooking Time: 12-15 minutes

Saffron Infused Poached Sea Bass

Elevate your seafood game with this elegant and flavorful recipe, perfect for special occasions or a quiet dinner at home.

Ingredients:

– 4 sea bass fillets (6 oz each)
– 1/2 cup saffron threads, soaked in 1 tablespoon hot water
– 4 cups water
– 1 lemon, sliced
– 1/4 cup white wine (optional)
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat oven to 200°F (90°C).
2. In a large saucepan, combine saffron-infused water, lemon slices, and white wine (if using). Bring to a simmer.
3. Add the sea bass fillets to the poaching liquid. Cook for 8-10 minutes or until cooked through.
4. Remove from heat and let it rest for 2 minutes.
5. Serve with chopped parsley and a squeeze of lemon juice, if desired.

Cooking Time: 10-12 minutes

Miso and Soy Poached Black Cod

This simple yet flavorful recipe elevates the humble black cod with a sweet and savory glaze, perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 pieces of black cod fillet (6 oz each)
– 2 tbsp white miso paste
– 1 tbsp soy sauce
– 1 tbsp sake (or dry white wine)
– 1 tbsp brown sugar
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1/4 cup water
– Sesame seeds and chopped scallions for garnish (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small saucepan, combine miso paste, soy sauce, sake, brown sugar, garlic, and ginger. Whisk until smooth.
3. Add water and bring the mixture to a simmer over medium heat.
4. Place black cod fillets in a shallow baking dish. Pour the glaze over the fish, making sure they are fully coated.
5. Poach for 12-15 minutes or until cooked through.
6. Garnish with sesame seeds and chopped scallions if desired.

Cooking Time: 12-15 minutes

Garlic Butter Poached Trout

A classic combination of flavors and textures, this garlic butter poached trout recipe is a simple yet impressive dish perfect for a weeknight dinner or special occasion.

Ingredients:

– 4 trout fillets (6 oz each)
– 2 tbsp unsalted butter, softened
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– 1 lemon, sliced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. Rinse trout fillets under cold water, pat dry with paper towels.
3. In a small saucepan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
4. Place trout fillets in a large skillet or baking dish. Pour melted garlic butter mixture over the fish.
5. If using white wine, add it to the pan and bring to a simmer.
6. Cover skillet or baking dish with aluminum foil and bake for 12-15 minutes or until trout is cooked through.
7. Remove foil and serve immediately, garnished with lemon slices and chopped parsley if desired.

Cooking Time: 12-15 minutes

Citrus Poached Mahi-Mahi

A bright and refreshing twist on traditional poaching, this citrus-infused recipe elevates the flavor of mahi-mahi to new heights. Perfect for a light and elegant dinner party or a quick weeknight meal.

Ingredients:

– 4 mahi-mahi fillets (6 oz each)
– 1 cup freshly squeezed orange juice
– 1/2 cup freshly squeezed grapefruit juice
– 1/4 cup white wine (optional)
– 2 tbsp honey
– 1 tsp Dijon mustard
– Salt and pepper to taste
– Fresh citrus slices and herbs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large saucepan, combine orange juice, grapefruit juice, white wine (if using), honey, and Dijon mustard.
3. Bring the mixture to a simmer over medium heat.
4. Place the mahi-mahi fillets in the poaching liquid and cook for 8-10 minutes or until cooked through.
5. Remove from heat and let it rest for 2 minutes before serving.
6. Garnish with fresh citrus slices and herbs.

Cooking Time: 10-12 minutes

Spicy Poached Snapper with Cilantro

This recipe combines the delicate flavor of snapper with the bold heat of chili flakes and the freshness of cilantro, resulting in a dish that’s both flavorful and visually appealing.

Ingredients:

– 4 snapper fillets (6 oz each)
– 1/2 cup water
– 1/4 cup white wine vinegar
– 1/4 cup fresh cilantro leaves
– 2 tsp chili flakes
– Salt, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large saucepan, combine water, white wine vinegar, and chili flakes.
3. Bring the mixture to a boil, then reduce heat to a simmer.
4. Add the snapper fillets to the poaching liquid, making sure they’re fully submerged.
5. Poach for 8-10 minutes or until the fish is cooked through.
6. Remove the fish from the liquid and place on a plate.
7. Garnish with fresh cilantro leaves and serve immediately.

Cooking Time: 15 minutes

Mediterranean Poached Grouper with Olives

Experience the bold flavors of the Mediterranean with this succulent poached grouper dish, infused with the savory essence of olives and herbs.

Ingredients:

– 4 grouper fillets (6 oz each)
– 1/4 cup pitted green olives, sliced
– 2 cloves garlic, minced
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 tbsp olive oil
– 2 tsp chopped fresh oregano
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sliced olives and cook for an additional 2 minutes, stirring occasionally.
4. Add white wine and chicken broth to the skillet. Bring to a simmer.
5. Place grouper fillets in the poaching liquid, cover with foil, and transfer to the preheated oven.
6. Poach for 12-15 minutes or until fish is cooked through.
7. Remove from oven and sprinkle with chopped oregano. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 15 minutes

Lemongrass and Chili Poached Catfish

Lemongrass and Chili Poached Catfish: A flavorful and aromatic poaching liquid elevates this catfish recipe to a whole new level, perfect for a quick and delicious dinner.

Ingredients:

– 4 catfish fillets (6 oz each)
– 2 stalks lemongrass, bruised
– 1-2 Thai bird’s eye chilies, sliced
– 2 cloves garlic, minced
– 1 cup fish stock or water
– 1/4 cup white wine (optional)
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large saucepan, combine lemongrass, chilies, garlic, fish stock or water, and white wine (if using). Bring to a simmer over medium heat.
3. Reduce heat to low and add the catfish fillets. Poach for 8-10 minutes per pound, or until cooked through.
4. Remove from heat and season with salt and pepper to taste.
5. Serve warm with your choice of sides.

Cooking Time: 20-25 minutes

White Tea Poached Arctic Char

This elegant dish harmonizes the subtle nuances of white tea with the rich flavor of arctic char, creating a truly unique culinary experience. With its delicate poaching liquid and succulent fish, this recipe is perfect for special occasions or everyday indulgence.

Ingredients:

– 4 arctic char fillets (6 oz each)
– 2 cups water
– 1 cup white tea leaves (such as Silver Needle or White Peony)
– 1/4 cup honey
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste

Instructions:

1. Preheat oven to 200°F (90°C).
2. In a large saucepan, combine water, white tea leaves, and honey. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Add arctic char fillets to the poaching liquid, making sure they are fully submerged.
4. Poach for 8-10 minutes or until fish is cooked through.
5. Remove fish from liquid with slotted spoon and place on serving plate.
6. Drizzle with lemon juice and season with salt and pepper to taste.
7. Serve immediately.

Cooking Time: 18-20 minutes

Rosemary and Thyme Poached Haddock

A fragrant and flavorful twist on traditional poached haddock, this recipe combines the delicate flaky fish with the aromatic herbs of rosemary and thyme.

Ingredients:

– 4 haddock fillets (6 oz each)
– 2 sprigs of fresh rosemary
– 1 sprig of fresh thyme
– 1 lemon, sliced
– 1 cup white wine (optional)
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Rinse the haddock fillets under cold water and pat dry with paper towels.
3. Place a sprig of rosemary and a sprig of thyme on top of each haddock fillet.
4. Add a slice of lemon to each fillet, if using.
5. Pour in enough white wine (if using) to cover the fish by about 1 inch (2.5 cm).
6. Cover with aluminum foil and poach for 12-15 minutes or until cooked through.
7. Remove from heat, season with salt and pepper to taste.

Cooking Time: 12-15 minutes

Pomegranate Poached Barramundi

This recipe combines the delicate flavor of barramundi with the sweetness of pomegranate, creating a dish that is both elegant and flavorful. Perfect for special occasions or a romantic dinner.

Ingredients:

– 4 x 120g barramundi fillets
– 1 cup pomegranate juice
– 1/2 cup white wine (optional)
– 2 tbsp honey
– 1 tsp salt
– Fresh thyme leaves, for garnish

Instructions:

1. Preheat oven to 160°C (325°F).
2. In a large saucepan, combine pomegranate juice, white wine (if using), honey, and salt.
3. Bring the mixture to a simmer over medium heat, then reduce heat to low.
4. Poach barramundi fillets in the pomegranate liquid for 8-10 minutes or until cooked through.
5. Remove from heat and let cool slightly.
6. Serve poached barramundi with fresh thyme leaves and a drizzle of remaining pomegranate juice.

Cooking Time: 15-20 minutes

Tarragon and Shallot Poached Flounder

A delicate and flavorful fish dish perfect for a special occasion or a relaxing evening meal.

Ingredients:

– 4 flounder fillets (6 oz each)
– 2 shallots, thinly sliced
– 1/4 cup white wine
– 1/4 cup water
– 2 tbsp unsalted butter
– 2 tsp fresh tarragon leaves
– Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add sliced shallots and cook until caramelized, about 5 minutes.
3. Add white wine and water to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
4. Place flounder fillets in a single layer in a shallow baking dish. Pour the tarragon-infused poaching liquid over the fish.
5. Season with salt and pepper to taste.
6. Cover the dish with aluminum foil and bake for 12-15 minutes or until fish is cooked through.

Cooking Time: 12-15 minutes

Champagne Poached Sole

Champagne Poached Sole: A Delicate yet Decadent Dish

This elegant recipe elevates the humble sole fillet to new heights by poaching it in a rich and flavorful champagne sauce. The result is a dish that’s both refined and indulgent.

Ingredients:

– 4 sole fillets (about 6 ounces each)
– 1/2 cup champagne
– 1/4 cup white wine vinegar
– 1/4 cup water
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon fresh parsley, chopped
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, combine champagne, vinegar, water, and butter. Bring to a simmer over medium heat.
3. Add garlic and cook for 1 minute, until fragrant.
4. Add sole fillets, cover skillet with foil, and poach for 8-10 minutes or until cooked through.
5. Remove from heat and stir in parsley.
6. Serve immediately, garnished with additional parsley if desired.

Cooking Time: 8-10 minutes

Five-Spice Poached Mackerel

Elevate your seafood game with this aromatic and flavorful poaching method, perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 4 mackerel fillets (6 oz each)
– 1/2 cup white wine
– 1/4 cup water
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tsp five-spice powder
– 1 tsp grated ginger
– Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large saucepan, combine white wine, water, soy sauce, honey, five-spice powder, and ginger.
3. Bring the mixture to a simmer over medium heat.
4. Carefully place the mackerel fillets into the poaching liquid, making sure they are fully submerged.
5. Cover the saucepan with aluminum foil and transfer it to the preheated oven.
6. Poach for 12-15 minutes or until the fish is cooked through.
7. Remove from the oven and season with salt and pepper to taste.

Cooking Time: 12-15 minutes

Summary

Get ready to elevate your seafood game with these 18 delicious poached fish recipes! From classic combinations like Lemon and Herb Poached Cod, to exotic flavors like Thai Coconut Milk Poached Fish, there’s something for every taste bud. With a range of herbs and spices, including dill, ginger, and saffron, you’ll be spoiled for choice. Whether you’re in the mood for Mediterranean-inspired flavors or spicy Asian-style dishes, these recipes are sure to impress. Dive into the world of poached fish with this collection of mouthwatering options!

Are you tired of the same old boring dinners every night? Do you struggle to find quick and easy meal ideas that your family will love? Look no further! In this article, we’ll be sharing 18 mouthwatering Instant Pot shrimp recipes perfect for busy weeknights. Whether you’re a seafood lover or just looking for some inspiration in the kitchen, these recipes are sure to satisfy.

From classic garlic butter to spicy Cajun and everything in between, we’ve got you covered. With the Instant Pot’s ability to cook up delicious meals in a fraction of the time it takes traditional cooking methods, dinner will never be a chore again. So grab your Instant Pot and let’s get started on this culinary journey!

Garlic Butter Instant Pot Shrimp

Quickly cook succulent shrimp in a flavorful garlic butter sauce with this easy recipe.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1/4 cup heavy cream
– 1 teaspoon lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt butter.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add shrimp and cook for 2-3 minutes, until pink and just cooked through.
4. Pour in chicken broth, heavy cream, and lemon juice. Stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 2 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.

Cooking Time: 12-15 minutes

Cajun Instant Pot Shrimp and Sausage

Experience the bold flavors of Louisiana with this quick and delicious Cajun-inspired dish, featuring succulent shrimp and spicy sausage cooked to perfection in your Instant Pot.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage (such as Andouille or Kielbasa), sliced
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tsp Cajun seasoning
– 1/2 tsp paprika
– Salt and pepper, to taste
– 1 cup chicken broth

Instructions:

1. Press the “Saute” button on your Instant Pot and heat the pot until it reads “HOT”.
2. Add the sausage and cook until browned, about 3-4 minutes.
3. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
4. Add the shrimp, Cajun seasoning, paprika, salt, and pepper. Stir to combine.
5. Pour in the chicken broth.
6. Close the lid and set the valve to “SEALING”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 3 minutes at high pressure.
7. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.

Cooking Time: 18-20 minutes

Instant Pot Shrimp Scampi

This recipe yields a succulent shrimp dish with a rich garlic butter sauce, all cooked to perfection in the Instant Pot. It’s a great option for a weeknight dinner or a special occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– 1/4 cup white wine (optional)
– 1/4 cup chicken broth
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt butter.
2. Add garlic and sauté until fragrant, about 30 seconds.
3. Add shrimp and cook until pink, about 2-3 minutes per side.
4. Add white wine (if using), chicken broth, lemon juice, and Dijon mustard. Stir to combine.
5. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 5 minutes.
6. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
7. Season with salt and pepper to taste. Garnish with parsley (if desired).

Cooking Time: 10-12 minutes

Lemon Garlic Instant Pot Shrimp Pasta

This recipe combines the brightness of lemon with the richness of garlic and succulent shrimp, all cooked to perfection in an Instant Pot.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 8 oz. pasta of your choice (e.g., linguine, fettuccine)
– 2 cloves garlic, minced
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup chicken broth
– 1 tsp. olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the olive oil.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the shrimp and cook for 2-3 minutes until pink.
4. Add the lemon juice, chicken broth, and pasta. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 4-5 minutes.
6. Quick-release the steam and open the lid. Stir in some grated Parmesan cheese (if using). Serve hot.

Cooking Time: 10-12 minutes

Coconut Curry Instant Pot Shrimp

Experience the flavors of Southeast Asia with this quick and delicious Coconut Curry Shrimp recipe, perfectly cooked to tender perfection using your Instant Pot.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) full-fat coconut milk
– 1 cup chicken broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the coconut oil.
2. Add the onion and garlic; cook until the onion is translucent, about 3 minutes.
3. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using); cook for 1 minute.
4. Add the shrimp, coconut milk, chicken broth, salt, and pepper. Stir to combine.
5. Close the lid, set the valve to “Sealing”, and press the “Manual” or “Pressure Cook” button for 3 minutes at high pressure.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.
7. Serve hot, garnished with chopped cilantro.

Cooking Time: 8-10 minutes

Instant Pot Shrimp Fried Rice

This quick and flavorful recipe combines cooked shrimp with fluffy rice, savory vegetables, and a hint of soy sauce, all cooked to perfection in the Instant Pot. Perfect for a weeknight dinner or a weekend brunch!

Ingredients:

– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup cooked shrimp (thawed)
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– Salt and pepper to taste
– Scallions, chopped (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mixed vegetables and cooked shrimp; stir-fry for 2 minutes.
4. Add rice, water, and soy sauce. Stir to combine.
5. Close lid, ensure valve is set to “Sealing”, and press the “Manual” or “Pressure Cook” button for 6 minutes at high pressure.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Fluff rice with a fork and season with salt and pepper to taste.

Cooking Time: 16-18 minutes

Spicy Instant Pot Shrimp Tacos

Elevate your taco game with this simple and flavorful recipe that combines succulent shrimp with bold spices, all cooked to perfection in the Instant Pot. Perfect for a quick weeknight dinner or a spicy weekend brunch.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper (adjust to taste)
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, cilantro, lime wedges

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil. Add onion and garlic; cook until softened (3 minutes).
2. Add cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
3. Add shrimp, diced tomatoes, chicken broth, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Pressure cook on High for 5 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Serve with tortillas, your choice of toppings, and enjoy!

Cooking Time: 15-20 minutes

Instant Pot Shrimp and Grits

Instant Pot Shrimp and Grits: A Quick and Delicious Southern Comfort Food

Shrimp and grits is a classic Southern dish that combines succulent shrimp with creamy grits. This Instant Pot recipe makes it easy to prepare this comfort food favorite in just 15 minutes!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 2 cloves garlic, minced (optional)

Instructions:

1. Press the “Saute” button on the Instant Pot and melt the butter.
2. Add the shrimp, paprika, salt, and pepper. Cook until the shrimp are pink, about 3-4 minutes.
3. Add the grits, water, and garlic (if using). Stir to combine.
4. Close the lid and set the valve to “Sealing”. Press the “Manual” or “Pressure Cook” button and set the cooking time to 5 minutes at high pressure.
5. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Open the lid and stir in any remaining butter. Serve hot and enjoy!

Cooking Time: 15 minutes

Honey Garlic Instant Pot Shrimp

Transform your shrimp game with this quick and flavorful Instant Pot recipe that combines the richness of honey, the pungency of garlic, and the tenderness of succulent shrimp.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chicken broth

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the shrimp and cook for 2-3 minutes, until they start to turn pink.
4. In a small bowl, whisk together the honey, salt, and pepper.
5. Pour in the chicken broth and add the honey mixture.
6. Close the lid and set the valve to “Sealing”.
7. Press the “Manual” or “Pressure Cook” button and set the cooking time to 2 minutes at high pressure.
8. Let the pressure release naturally for 5 minutes, then quick-release any remaining steam.

Cooking Time: 2 minutes + natural release

Instant Pot Shrimp Alfredo

This recipe transforms classic fettuccine alfredo into a speedy and indulgent treat with the help of your Instant Pot. Succulent shrimp, rich sauce, and tender pasta come together in under 30 minutes.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried basil
– Salt and pepper, to taste
– 8 ounces fettuccine pasta

Instructions:

1. Press the “Saute” button on the Instant Pot and melt butter. Add onion and garlic; cook until softened.
2. Add shrimp, heavy cream, Parmesan cheese, basil, salt, and pepper. Stir to combine.
3. Close the lid and set valve to “Sealing”. Cook on “High Pressure” for 5 minutes.
4. Quick-release pressure, then open lid.
5. Remove shrimp and pasta from pot. Toss with cooked sauce and serve.

Cooking Time: 20-25 minutes

Teriyaki Instant Pot Shrimp Bowl

Savor the sweet and savory flavors of Teriyaki sauce with succulent shrimp, perfectly cooked to a tender bite.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 2 tablespoons Teriyaki sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1 teaspoon garlic powder
– 1/4 cup water
– 1/4 cup uncooked white rice
– 1 tablespoon sesame oil
– Sesame seeds, chopped green onions, and sliced scallions for garnish (optional)

Instructions:

1. Press “Saute” on the Instant Pot and heat the inner pot until it reads “HOT”.
2. Add shrimp, Teriyaki sauce, soy sauce, brown sugar, garlic powder, and water to the pot. Stir to combine.
3. Close the lid and set valve to “SEALING”. Cook at high pressure for 5 minutes.
4. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
5. Press “Saute” again and stir in cooked rice. Cook until heated through.
6. Garnish with sesame seeds, chopped green onions, and sliced scallions (if using).
7. Serve hot and enjoy!

Cooking Time: 10-12 minutes

Instant Pot Shrimp Jambalaya

Get ready for a flavorful and spicy Instant Pot shrimp jambalaya that’s perfect for a quick weeknight dinner. This pressure-cooker recipe combines succulent shrimp, savory sausage, and aromatic rice for a mouth-watering dish.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 1 lb smoked sausage (such as Andouille), sliced
– 2 cups uncooked white rice
– 4 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cayenne pepper
– 1 tsp paprika
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish

Instructions:

1. Press the “Saute” button on the Instant Pot and melt 2 tbsp of butter.
2. Add sausage and cook until browned, about 5 minutes.
3. Add shrimp, diced tomatoes, cayenne pepper, paprika, salt, and pepper. Stir to combine.
4. Add rice and water. Close lid and set valve to “Sealing”.
5. Press the “Manual” button and cook at high pressure for 6 minutes.
6. Let pressure release naturally for 10 minutes, then quick-release any remaining steam.
7. Fluff with a fork and garnish with parsley or thyme. Serve hot!

Cooking Time: 16-18 minutes

Garlic Parmesan Instant Pot Shrimp

Experience the flavors of Italy with this quick and easy recipe that combines succulent shrimp with garlic, parmesan cheese, and a hint of Italian seasoning. This Garlic Parmesan Instant Pot Shrimp recipe is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup grated parmesan cheese
– 1 teaspoon Italian seasoning
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add the garlic and cook for 30 seconds, or until fragrant.
3. Add the shrimp and cook for 1-2 minutes, or until pink and just cooked through.
4. Stir in parmesan cheese, Italian seasoning, salt, and pepper.
5. Close the lid and set the valve to “Sealing”.
6. Press the “Manual” or “Pressure Cook” button and set the cooking time to 2 minutes at high pressure.
7. Let the pressure release naturally for 10 minutes before opening the lid.

Cooking Time: 12-14 minutes

Instant Pot Shrimp and Broccoli Stir-Fry

Quickly cook succulent shrimp and tender broccoli in the Instant Pot with this easy stir-fry recipe.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cups broccoli florets
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon red pepper flakes for some heat

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the shrimp and cook for 1-2 minutes until pink and slightly firm.
4. Add the broccoli, soy sauce, salt, and pepper. Stir-fry for an additional 2-3 minutes or until the broccoli is tender.
5. Close the lid and set the valve to “Sealing”. Cook on “High Pressure” for 3 minutes.
6. Let the pressure release naturally for 5 minutes before quick-releasing any remaining steam.

Cooking Time: 8-10 minutes

Thai Basil Instant Pot Shrimp

This recipe combines the bold flavors of Thai basil with succulent shrimp, all cooked to perfection in under 10 minutes using your Instant Pot. Perfect for a weeknight dinner or quick lunch, this dish is sure to become a staple.

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 onion, thinly sliced
– 2 cups Thai basil leaves
– 1 tablespoon fish sauce
– 1 tablespoon soy sauce
– 1 teaspoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper to taste

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the oil until shimmering.
2. Add garlic, onion, and shrimp; cook until pink, about 3 minutes.
3. Add Thai basil, fish sauce, soy sauce, ginger, and red pepper flakes (if using); stir to combine.
4. Close lid and set valve to “Sealing”. Cook on high pressure for 5 minutes.
5. Let pressure release naturally for 2 minutes before quick-releasing any remaining pressure.
6. Season with salt and pepper to taste. Serve hot over rice or noodles.

Cooking Time: 7-10 minutes

Instant Pot Shrimp Etouffee

Experience the classic flavors of Louisiana with this quick and delicious shrimp etouffee recipe made easy in an Instant Pot!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cayenne pepper
– 1/2 cup all-purpose flour
– 1 can (14.5 oz) diced tomatoes
– 1 cup shrimp broth
– 1 teaspoon Worcestershire sauce
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Press “Saute” on the Instant Pot. Add butter, onion, and garlic; cook until onion is translucent.
2. Add paprika, cayenne pepper, flour, and shrimp; stir to combine.
3. Pour in diced tomatoes, shrimp broth, and Worcestershire sauce. Stir well.
4. Close lid and set valve to “Sealing”. Cook on “Manual” mode at high pressure for 5 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining pressure.
6. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.

Cooking Time: 10 minutes (plus natural release)

Mediterranean Instant Pot Shrimp

This recipe combines the richness of Mediterranean flavors with the convenience of cooking shrimp in an Instant Pot. Perfect for a weeknight dinner or a quick lunch, this dish is sure to impress!

Ingredients:

– 1 pound large shrimp, peeled and deveined
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 1/4 cup white wine (optional)
– 1 tablespoon lemon juice
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil until shimmering.
2. Add garlic and sauté for 1 minute, until fragrant.
3. Add shrimp and cook until pink, about 2-3 minutes.
4. Add white wine (if using), lemon juice, oregano, salt, and pepper. Stir to combine.
5. Close the lid and set the valve to “Sealing”. Cook on high pressure for 5 minutes, then allow the pressure to release naturally for 5 minutes.
6. Open the lid and stir in any remaining juices. Serve hot, garnished with parsley.

Cooking Time: 10-15 minutes (including natural pressure release)

Instant Pot Shrimp and Corn Chowder

A hearty and flavorful soup that’s ready in no time! This recipe combines succulent shrimp, sweet corn, and creamy potatoes for a deliciously comforting meal.

Ingredients:

– 1 lb large shrimp, peeled and deveined
– 2 cups frozen corn kernels
– 2 medium potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup milk
– 1 tsp paprika
– Salt and pepper, to taste
– Butter or cooking spray, for greasing the Instant Pot

Instructions:

1. Press “Saute” on the Instant Pot and melt butter or spray with cooking spray.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add potatoes, corn, chicken broth, milk, paprika, salt, and pepper. Stir to combine.
4. Close the lid and set valve to “Sealing”. Cook on High Pressure for 5 minutes.
5. Let pressure release naturally for 5 minutes, then quick-release any remaining steam.
6. Remove the pot from heat and add shrimp. Let sit for 2 minutes before serving.

Cooking Time: 12-15 minutes

Summary

Get ready to spice up your weeknights with these 18 delicious and easy-to-make Instant Pot shrimp recipes! From classic garlic butter to bold Cajun sausage, you’ll find something for every taste. Try scampi-style pasta, creamy curry, or spicy tacos – there’s no shortage of flavor. And if you’re in the mood for comfort food, indulge in shrimp and grits or a hearty chowder. With these quick and easy recipes, you can enjoy a flavorful dinner without sacrificing time or effort.