Hey there, seafood lovers!Welcome to our delicious journey through the ocean’s bounty. We’re thrilled to share our Top 10 Delicious Seafood Recipes You Must Try Today. Whether you’re a die-hard seafood fan or just looking to spice up your meal routine, these recipes are bound to impress. From the cozy Southern favorite Shrimp and Grits to the exotic and flavorful Coconut Curry Shrimp, we’ve got something for everyone. So, dive in and bring the taste of the sea right to your kitchen. Let’s get cooking!
Shrimp and Grits
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 cup stone-ground grits
- 2 cups water
- 2 cups milk
- 1 cup sharp cheddar cheese, shredded
- 4 slices bacon, chopped
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tsp paprika
- Salt and pepper to taste
- 1 tbsp butter
Instructions:
- Cook the Grits: Bring the water and milk to a boil in a medium saucepan. Slowly stir in the grits. Reduce the heat to low and cook, stirring frequently, until the grits have thickened (about 20-25 minutes). Stir in the cheddar cheese and butter, then season with salt and pepper.
- Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet, leaving the grease behind.
- Sauté the shrimp: Add minced garlic and chopped green onions to the same skillet. Sauté until fragrant, about 2 minutes. Add the shrimp and paprika, cooking until the shrimp are pink and cooked through.
Serve: Spoon the cheesy grits into bowls and top with the shrimp mixture. Sprinkle with the crispy bacon and serve immediately.
Blackened Catfish
Ingredients:
- 4 catfish fillets
- 2 tbsp Cajun seasoning
- 2 tbsp butter
- Lemon wedges for serving
Instructions:
- Season the Fish: Rub the catfish fillets with Cajun seasoning, pressing the seasoning into the fish to ensure an even coating.
- Cook the Catfish: Melt the butter over medium-high heat in a large skillet. Add the catfish fillets and cook for 3-4 minutes on each side until the fish is blackened and cooked through.
Serve: Serve the blackened catfish with lemon wedges on the side.
Check out our recommended seafood cooking essentials here!
Coconut Curry Shrimp
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 2 tbsp red curry paste
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions:
- Prepare the Base: In a large pan, sauté the minced garlic and grated ginger over medium heat until fragrant.
- Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
- Add coconut milk, fish sauce, and brown sugar to make the sauce. Bring the mixture to a simmer.
- Cook the Shrimp: Add the shrimp to the pan and cook for 3-5 minutes, until the shrimp are pink and cooked through.
Serve: Stir in the lime juice and garnish with fresh cilantro. Serve the curry shrimp over cooked rice.
Seafood Paella
Ingredients:
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1/2 lb squid, cleaned and cut into rings
- 4 oz chorizo, sliced
- 2 cups Arborio or short-grain rice
- 4 cups chicken or seafood broth
- 1/2 tsp saffron threads, soaked in 1/4 cup warm water
- 1 onion, chopped
- 1 red bell pepper, chopped
- 2 tomatoes, chopped
- 1 cup frozen peas
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- Olive oil
Instructions:
- Cook the Chorizo: Heat olive oil over medium heat in a large paella pan or skillet. Add the sliced chorizo and cook until browned. Remove the chorizo and set it aside.
- Sauté Vegetables: In the same pan, sauté the chopped onion, red bell pepper, and minced garlic until softened.
- Toast the Rice: Add the rice to the pan and stir to coat it with the oil. Cook for 2-3 minutes, then add the chopped tomatoes and smoked paprika.
- Add Broth and Saffron: Pour in the chicken or seafood broth and the saffron with its soaking water. Bring to a simmer and cook without stirring for about 15 minutes.
- Add Seafood: Arrange the shrimp, mussels, squid, and cooked chorizo over the rice. Cook for another 10 minutes or until the seafood is cooked and the rice is tender.
Finish with Peas: Stir in the frozen peas and cook for 2 minutes. Serve the paella hot.
Grilled Fish Tacos
Ingredients:
- 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
- 8 small tortillas
- 2 cups shredded cabbage
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro
- 1/4 cup plain yogurt or sour cream
- 1 tbsp lime juice
- 1 tsp ground cumin
- Salt and pepper
- Olive oil
Instructions:
- Preheat the Grill: Preheat your grill to medium-high heat.
- Season the Fish: Season the fish fillets with ground cumin, salt, and pepper, then brush with olive oil.
- Grill the Fish: Place the fish fillets on the grill and cook for 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.
- Prepare the Sauce: Mix the yogurt or sour cream with lime juice and a pinch of salt in a small bowl.
Assemble the Tacos: Warm the tortillas on the grill or in a skillet. Place a piece of grilled fish on each tortilla and top with shredded cabbage, avocado slices, and fresh cilantro. Drizzle with the lime-yogurt sauce and serve with lime wedges.
Scallop Risotto
Ingredients:
- 1 lb scallops
- 1 1/2 cups Arborio rice
- 4 cups chicken broth, kept warm
- 1/2 cup dry white wine
- 1/2 cup Parmesan cheese, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Sauté Onion and Garlic: Heat olive oil over medium heat in a large skillet. Add the chopped onion and sauté until soft. Add the minced garlic and cook for another minute.
- Toast the Rice: Stir in the Arborio rice and cook for 2-3 minutes, until the rice is lightly toasted.
- Add Wine: Pour the white wine and cook until the rice absorbs it.
- Cook the Risotto: Gradually add the warm chicken broth, one ladle at a time, stirring continuously until each addition is absorbed before adding the next. Continue this process until the rice is creamy and tender, about 18-20 minutes.
- Finish with Parmesan: Stir in the grated cheese and season with salt and pepper.
- Sear the Scallops: Heat the butter in a separate pan over medium-high heat. Season the scallops with salt and pepper, then sear them for 2 minutes on each side until golden brown.
Serve: Spoon the risotto onto plates and top with the seared scallops. Garnish with fresh parsley and serve immediately.
Cioppino (Italian Seafood Stew)
Ingredients:
- 1/2 lb crab legs, cracked
- 1/2 lb shrimp, peeled and deveined
- 1/2 lb mussels, cleaned
- 1/2 lb clams, cleaned
- 1/2 lb firm white fish (like cod), cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 fennel bulb, thinly sliced
- 2 cups tomatoes, chopped (or 1 can crushed tomatoes)
- 1 cup dry white wine
- 4 cups fish or chicken broth
- 1 bay leaf
- 1 tsp red pepper flakes
- Fresh basil for garnish
- Olive oil
Instructions:
- Sauté Aromatics: Heat olive oil over medium heat in a large pot. Sauté the chopped onion, minced garlic, and sliced fennel until softened.
- Add Tomatoes and Wine: Stir in the chopped tomatoes, white wine, fish or chicken broth, bay leaf, and red pepper flakes. Bring the mixture to a simmer and cook for about 20 minutes to allow the flavors to meld.
- Add Seafood: Add the seafood in stages, starting with the firmest (crab legs and fish) and ending with the most delicate (shrimp, mussels, and clams). Simmer until the seafood is cooked, and the mussels and clams have opened, about 5-7 minutes.
Serve: Discard any mussels or clams that do not open. Garnish the stew with fresh basil and serve hot with crusty bread.
Baked Stuffed Clams
Ingredients:
- 12 giant clams, shucked (keep the shells)
- 1/2 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
- 3 tbsp butter, melted
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a bowl, combine the breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, lemon juice, and melted butter—season with salt and pepper.
- Stuff the Clams: Place each shucked clam in its shell and top with a generous amount of the breadcrumb mixture.
- Bake: Arrange the stuffed clams on a baking sheet and bake for 15-20 minutes or until the topping is golden and crispy.
Serve: Serve the baked stuffed clams hot, with lemon wedges on the side.
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Fish and Chips
Ingredients:
- 1 lb white fish fillets (cod or haddock)
- 4 large potatoes, peeled and cut into thick fries
- 1 cup all-purpose flour
- 1 cup beer (cold)
- 1 tsp baking powder
- Salt and pepper to taste
- Vegetable oil for frying
- Tartar sauce for serving
Instructions:
- Heat the Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Prepare the Fries: Fry the potato fries in batches until golden and crispy. Drain on paper towels and season with salt.
- Make the Batter: In a bowl, whisk together the flour, baking powder, and a pinch of salt. Gradually whisk in the cold beer until smooth.
- Batter the Fish: Dip each fish fillet into the batter, allowing any excess to drip off, then carefully lower the fillet into the hot oil.
- Fry the Fish: Fry the fish until golden brown and cooked through about 4-5 minutes. Drain on paper towels.
Serve: Serve the fish and chips hot, with tartar sauce on the side.
Garlic Parmesan Crusted Tilapia
Ingredients:
- 4 tilapia fillets
- 1/2 cup Parmesan cheese, grated
- 1/2 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp lemon zest
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Coating: In a bowl, combine the Parmesan cheese, breadcrumbs, minced garlic, lemon zest, and a pinch of salt and pepper.
- Coat the Tilapia: Brush each tilapia fillet with olive oil, then press them into the breadcrumb mixture to coat both sides.
- Bake: Place the coated fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the crust is golden and the fish is cooked.
Serve: Serve the garlic Parmesan-crusted tilapia with lemon wedges on the side.
Read also: Quick and Easy Chicken Stir-Fry: 30-minute recipes.
