15 Seafood Dinner Recipes Ready in Under 30 Minutes

For a busy weeknight, these 15 quick seafood dinner recipes can be prepared in under 30 minutes without sacrificing taste. Dishes like Lemon Garlic Shrimp Pasta and One-Pan Garlic Butter Salmon offer a flavorful burst while remaining hassle-free. From invigorating Spicy Shrimp and Avocado Salad to Coconut Curry Shrimp, the options are diverse and satisfying. Each recipe is not only simple but also nutritious, promising a delightful dining experience. Explore further for more culinary inspiration.

Lemon Garlic Shrimp Pasta

Lemon Garlic Shrimp Pasta is a quick and delicious seafood dish that effortlessly combines the flavors of succulent shrimp, zesty lemon, and aromatic garlic with perfectly cooked pasta. Ideal for busy weeknights, this recipe can be whipped up in just under 30 minutes, making it perfect for families, romantic dinners, or even a special occasion.

It's a light yet satisfying dish that will please both seafood lovers and those looking for a comforting meal.

Ingredients:

• 8 ounces linguine or spaghetti
• 1 pound large shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Grated Parmesan cheese (for serving)

Cooking Steps:

1. Cook the Pasta: In a large pot of salted boiling water, cook the linguine or spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
2. Sauté the Shrimp: In a large skillet over medium heat, heat the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add the Shrimp: Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook for about 2-3 minutes, stirring occasionally, until the shrimp are pink and opaque.
4. Combine Ingredients: Stir in the lemon zest and juice, and add the cooked pasta to the skillet. Toss to combine, adding a little reserved pasta water as needed to create a light sauce.
5. Finish and Serve: Remove from heat and stir in the chopped parsley. Adjust seasoning with additional salt and pepper if needed. Serve immediately with grated Parmesan cheese on top.

Variations and Tips:

• Add Vegetables: Incorporate spinach, cherry tomatoes, or asparagus for added colors and nutrients.
• Herb Substitutions: Swap parsley for fresh basil or dill for a twist on flavor.
• Spicy Kick: Increase the red pepper flakes or add a splash of hot sauce for heat.
• Gluten-Free Option: Use gluten-free pasta to make this dish suitable for gluten-sensitive diets.
• Make it Creamy: Stir in a splash of heavy cream or a dollop of cream cheese at the end for a creamy sauce variation.

Enjoy this vibrant and quick Lemon Garlic Shrimp Pasta for an easy yet elegant meal at home!

Quick Fish Tacos With Pineapple Salsa

Fish tacos are the perfect blend of fresh flavors and satisfying textures, making them an ideal choice for a quick and delightful weeknight dinner or a lively weekend gathering with friends.

This recipe for quick fish tacos with pineapple salsa is not only delicious but also easy to prepare in under 30 minutes, making it perfect for those busy evenings when you're craving something light yet filling.

With the vibrant notes of the pineapple salsa, these fish tacos are sure to become a new favorite at your table.

Ingredients

• 1 lb white fish fillets (such as tilapia, cod, or mahi-mahi)
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil
• 8 small corn or flour tortillas
• 1 cup chopped fresh pineapple
• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• Juice of 1 lime
• Sliced avocado (optional)
• Lime wedges for serving

Cooking Steps

1. Prepare the Salsa: In a medium bowl, combine the chopped pineapple, red onion, cilantro, and lime juice. Mix well and set aside to allow the flavors to meld.
2. Season the Fish: In a small bowl, combine the chili powder, cumin, garlic powder, salt, and pepper. Pat the fish fillets dry and rub the spice mixture evenly over both sides of the fish.
3. Cook the Fish: In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned fish fillets and cook for 3-4 minutes on each side, or until the fish is cooked through and easily flakes with a fork. Remove from heat and flake the fish into bite-size pieces.
4. Warm the Tortillas: While the fish is cooking, heat the tortillas in a dry skillet for about 30 seconds on each side or until warmed through and slightly toasted.
5. Assemble the Tacos: Place a generous portion of the flaked fish onto each tortilla, topped with the pineapple salsa and optional avocado slices.
6. Serve: Serve immediately with lime wedges on the side for squeezing over the tacos.

Variations & Tips

• Fish Options: Feel free to substitute the white fish with shrimp or grilled chicken for a different flavor.
• Spice Level: Add diced jalapeño or a splash of hot sauce to the salsa if you prefer extra heat.
• Taco Shells: For a crunchier texture, you can use crispy taco shells instead of soft tortillas.
• Make-Ahead Salsa: The pineapple salsa can be made a few hours in advance and stored in the fridge to save time.
• Garnishes: Consider adding toppings such as shredded cabbage, sour cream, or queso fresco for extra flavor and texture.

Scallop Stir-Fry With Vegetables

Scallop Stir-Fry With Vegetables is a vibrant and quick seafood dish that brings together tender scallops and a colorful mix of vegetables, all sautéed in a savory sauce. This meal is perfect for busy weeknights or when you're looking to impress guests with minimal effort.

Best of all, it can be prepared in just under 30 minutes, making it ideal for those who want to enjoy a delicious and nutritious dinner without spending too much time in the kitchen.

Ingredients:

• 1 pound scallops, cleaned and patted dry
• 2 tablespoons olive oil
• 1 cup bell peppers, sliced (red, yellow, green)
• 1 cup snap peas, trimmed
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Cooked rice or noodles for serving

Cooking Steps:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat.
2. Add the scallops in a single layer and sear for about 2-3 minutes on each side until they are golden brown and opaque. Remove the scallops from the pan and set aside.
3. In the same skillet, add the remaining olive oil. Toss in the garlic, bell peppers, snap peas, and broccoli. Stir-fry the vegetables for about 5-7 minutes, or until they are tender-crisp.
4. Return the scallops to the skillet with the vegetables. Add soy sauce, oyster sauce, and sesame oil. Gently toss to coat everything in the sauce, cooking for an additional minute.
5. Season with salt and pepper to taste. Serve hot over cooked rice or noodles.

Variations and Tips:

• Vegetable Substitutions: Feel free to use other vegetables such as zucchini, carrots, or asparagus based on your preferences or what you have available.
• Spice It Up: For those who enjoy a bit of heat, you can add red pepper flakes or a splash of sriracha to the sauce.
• Protein Swap: If scallops aren't available, try using shrimp or tofu instead for a different but equally delicious stir-fry.
• Make-Ahead: To save time, you can prep the vegetables and scallops ahead of time, so you can quickly assemble the dish when ready to cook.
• Serving Suggestion: Top the dish with sesame seeds or green onions for added flavor and presentation.

Spicy Shrimp and Avocado Salad

This Spicy Shrimp and Avocado Salad is a revitalizing and vibrant dish that's perfect for those warm evenings or a quick lunch. Bursting with flavor and loaded with protein, this salad shines with the zesty kick from spices and the creamy texture of avocado.

Ideal for seafood lovers and anyone seeking a healthy meal that can be prepared in just 30 minutes, it's as nutritious as it is delicious!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Lettuce leaves or mixed greens, for serving

Cooking Steps:

1. Prepare the Shrimp: In a mixing bowl, combine the shrimp with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Toss to coat the shrimp evenly in the spice mixture.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the seasoned shrimp and sauté for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool slightly.
3. Mix the Salad: In a large bowl, combine the diced avocados, cherry tomatoes, red onion, and cilantro. Gently toss to mix the ingredients without mashing the avocados.
4. Add Shrimp and Dressing: Once the shrimp has cooled, add it to the salad mixture. Squeeze the lime juice over and gently fold everything together, ensuring the shrimp and vegetables are coated.
5. Serve: Arrange the lettuce leaves or mixed greens on plates, top with the spicy shrimp and avocado mixture, and enjoy immediately.

Variations and Tips:

• Spice Level: Adjust the cayenne pepper to taste or omit it for a milder flavor.
• Add More Veggies: Feel free to add more vegetables such as bell peppers, corn, or cucumber for added texture and nutrition.
• Protein Swap: If you prefer, substitute shrimp with grilled chicken or tofu for a different protein option.
• Dressing: Experiment with different dressings, such as a spicy ranch or a yogurt-based sauce, for extra flavor.
• Meal Prep: This salad can be prepped in advance; just keep the avocado separate until serving to prevent browning.

One-Pan Garlic Butter Salmon

One-Pan Garlic Butter Salmon is a quick and delicious seafood dish perfect for those busy weeknights when you want a gourmet meal with minimal effort.

Ready in just 30 minutes, this dish combines the rich flavors of salmon with garlic butter sauce, resulting in a mouthwatering experience that will impress both family and friends.

Serve it alongside fresh vegetables or over rice for a wholesome meal that's both satisfying and healthy.

Ingredients:

• 4 salmon fillets
• 4 tablespoons butter
• 4 cloves garlic, minced
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (optional)
• Lemon wedges, for serving

Cooking Steps:

1. Preheat the Oven: Start by preheating your oven to 400°F (200°C).

2. Prepare the Baking Sheet: Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking.

3. Season the Salmon: Place the salmon fillets on the baking sheet and season them generously with salt and pepper.

4. Make the Garlic Butter: In a small saucepan over medium heat, melt the butter.

Add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned. Remove from heat and stir in the lemon juice.

5. Coat the Salmon: Pour the garlic butter mixture over the seasoned salmon, ensuring each fillet is well-coated.

6. Bake the Salmon: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.

7. Garnish and Serve: Remove it from the oven, sprinkle with fresh parsley if desired, and serve with lemon wedges on the side.

Variations and Tips:

• Vegetable Add-ins: Feel free to add asparagus, broccoli, or cherry tomatoes to the baking sheet for a complete meal in one pan.
• Spice it Up: For an extra kick, add a pinch of red pepper flakes to the garlic butter mixture.
• Oven vs. Stovetop: If you prefer cooking on the stovetop, heat a skillet over medium heat and cook the salmon for about 6-7 minutes on each side, basting with garlic butter until cooked through.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheat gently in the microwave or on the stovetop to avoid drying out the salmon.

15-Minute Clam Linguini

Minute Clam Linguini is a quick and flavorful seafood dish that combines the delightful brininess of clams with al dente linguini, finished off with garlic, olive oil, and a touch of lemon.

Perfect for busy weeknights or an impromptu dinner party, this dish comes together in just 30 minutes, making it ideal for those who want a delicious seafood meal without extensive prep or cooking time.

Ingredients:

• 8 oz linguini pasta
• 2 cans (6.5 oz each) minced clams, undrained
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/4 tsp red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Add the linguini and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta.
2. In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and red pepper flakes (if using), sauté for about 1-2 minutes until fragrant but not browned.
3. Add the canned clams with their juice to the skillet. Stir to combine and cook for another 2-3 minutes until heated through.
4. Add the drained linguini to the skillet, tossing to coat in the clam sauce. If the dish seems dry, slowly add some reserved pasta water until the desired consistency is reached.
5. Stir in lemon juice and fresh parsley, seasoning with salt and pepper to taste.
6. Serve immediately, garnished with grated Parmesan cheese if desired.

Variations and Tips:

• For a richer flavor, consider adding a splash of white wine to the skillet after sautéing the garlic, allowing it to reduce for a minute before adding the clams.
• You can add vegetables such as spinach or cherry tomatoes for a healthier touch.
• If you prefer a non-seafood option, you could easily substitute the clams with sautéed mushrooms or cooked chicken.
• To save time, prepare all your ingredients and have them ready before you start cooking.
• This recipe is best enjoyed fresh but can be stored in the fridge for up to two days and reheated gently on the stove.

Enjoy your quick and delicious Minute Clam Linguini!

Blackened Tilapia With Mango Salsa

Blackened Tilapia with Mango Salsa is a vibrant and flavorful dish that combines perfectly seasoned fish with a rejuvenating fruit salsa. This dish is ideal for seafood lovers, especially those looking for a quick and healthy meal option.

With a preparation and cooking time of under 30 minutes, it's perfect for busy weeknights or impromptu gatherings. The zesty mango salsa complements the spicy blackened seasoning of the tilapia, creating a delightful balance of flavors that will impress family and friends alike.

Ingredients:

• 2 tilapia fillets
• 2 tablespoons paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• 1 ripe mango, diced
• ½ red onion, finely chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• Fresh cilantro, chopped (optional)

Cooking Steps:

1. In a small bowl, combine paprika, cayenne pepper, garlic powder, onion powder, oregano, salt, and black pepper to create the blackening spice mix.
2. Pat the tilapia fillets dry with paper towels and rub both sides generously with the spice mix.
3. In a skillet, heat olive oil over medium-high heat. Once hot, add the seasoned tilapia fillets and cook for 3-4 minutes per side, or until the fish is cooked through and has a nice blackened crust.
4. While the tilapia is cooking, prepare the mango salsa by combining diced mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Toss gently to mix.
5. Once the tilapia is done, remove it from the skillet and serve it topped with the mango salsa.

Variations and Tips:

• For a milder salsa, omit the jalapeño or replace it with a bell pepper.
• You can substitute tilapia with other firm white fish like catfish or snapper.
• Add diced avocado or black beans to the salsa for more texture and flavor.
• Serve the blackened tilapia and mango salsa over a bed of rice or alongside a fresh green salad for a complete meal.
• For a touch of sweetness, add a drizzle of honey to the mango salsa before serving.

Quick and Easy Seafood Paella

Seafood Paella is a vibrant and flavorful dish that originates from Spain, distinguished by its blend of saffron-infused rice and a variety of seafood. This version is perfect for weeknight dinners or impromptu gatherings, as it can be prepared in just 30 minutes. It serves about four people and is sure to impress anyone who enjoys a taste of the Mediterranean.

Ingredients:

• 1 ½ cups of Arborio rice
• 3 cups of chicken or vegetable broth
• 1 cup of frozen peas
• 1 red bell pepper, chopped
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 tsp of smoked paprika
• ½ tsp of saffron threads (optional)
• 8 ounces of shrimp, peeled and deveined
• 8 ounces of mussels, cleaned
• 1 tablespoon of olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Cooking Steps:

1. In a large skillet or paella pan, heat the olive oil over medium heat. Add the diced onion and red bell pepper, cooking for about 3 minutes until softened.
2. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
3. Add the Arborio rice, stirring it into the vegetable mixture for 1-2 minutes to lightly toast it.
4. Pour in the broth and add saffron threads. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for about 15 minutes, stirring occasionally.
5. After 15 minutes, add the shrimp and mussels to the rice. Gently press them down into the mixture, making sure they are somewhat submerged. Cover again and cook for an additional 5-7 minutes, or until the seafood is cooked through and the mussels have opened up.
6. Stir in the frozen peas and season with salt and pepper to taste. Let the paella sit for a couple of minutes off the heat before serving.
7. Garnish with fresh parsley and serve with lemon wedges on the side.

Variations & Tips:

• Feel free to substitute or add other seafood like clams or squid for a different flavor profile.
• For a spicy kick, include diced jalapeño or a pinch of cayenne pepper.
• Use brown rice instead of Arborio for a healthier option, keeping in mind it may increase cooking time.
• For extra flavor, consider marinating the shrimp in a mix of olive oil, garlic, and lemon juice before adding it to the paella.

Teriyaki Glazed Salmon Bowls

Teriyaki Glazed Salmon Bowls are a delicious and nutritious dish that encapsulates the perfect balance of flavors through tender salmon paired with a savory-sweet teriyaki sauce over a bed of fluffy rice and vibrant vegetables. This dish is ideal for busy weeknights and is perfect for families or individuals seeking a quick but satisfying dinner option that can be made in under 30 minutes.

Ingredients:

• 2 salmon fillets
• 1/4 cup teriyaki sauce
• 1 tablespoon olive oil
• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 cup mixed vegetables (carrots, bell peppers, broccoli, etc.)
• 1 tablespoon sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)
• Salt and pepper, to taste
• Lime wedges (optional, for serving)

Cooking Steps:

1. Marinate the Salmon: In a bowl, combine the salmon fillets with the teriyaki sauce, ensuring they are well coated. Let them marinate for about 5 minutes while you prepare the other ingredients.
2. Cook the Vegetables: In a large skillet or pan, heat the olive oil over medium-high heat. Add the mixed vegetables and sauté for about 3-4 minutes until tender but still crisp. Season with salt and pepper to taste, then remove from the pan and set aside.
3. Cook the Salmon: In the same skillet, add the marinated salmon fillets (reserve any leftover marinade). Cook for about 4-5 minutes on each side until the salmon is cooked through and has a nice glaze from the teriyaki sauce. If desired, drizzle with the leftover marinade during the last minute of cooking for extra flavor.
4. Assemble the Bowls: Divide the cooked rice amongst serving bowls, top with sautéed vegetables, and place the teriyaki glazed salmon on top.
5. Garnish and Serve: Sprinkle sesame seeds and sliced green onions over the bowls. Serve immediately with lime wedges, if desired.

Variations and Tips:

• Vegetable Options: Feel free to use whatever vegetables you have on hand, like snap peas, zucchini, or asparagus.
• Rice Alternatives: Quinoa or bulgur can be used instead of rice for a different base.
• Spicy Kick: Add a drizzle of sriracha or chili oil for a spicy twist.
• Meal Prep: This dish can be prepped in advance; marinate the salmon the night before and store the cooked rice and vegetables in the refrigerator for a quick assembly at dinner time.
• Cooking Methods: For a smoky flavor, consider grilling the salmon instead of pan-searing.

Enjoy your flavorful and quick Teriyaki Glazed Salmon Bowls!

Shrimp Scampi With Zucchini Noodles

Shrimp Scampi with Zucchini Noodles is a light and flavorful dish that captures the essence of Italian cuisine while offering a healthy twist by replacing traditional pasta with zucchini noodles. This dish is perfect for those looking for a quick, low-carb meal that doesn't compromise on taste and can be prepared in just 20 minutes.

Whether you're a busy professional, a health-conscious individual, or simply someone who loves seafood, this recipe is sure to impress!

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 4 tablespoons unsalted butter
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional)

Cooking Steps:

1. Prepare the Zucchini Noodles: Using a spiralizer, create thin noodles from the zucchinis. Set aside.
2. Cook the Shrimp: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once hot, add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.
3. Add Shrimp: Add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes or until the shrimp turn pink and opaque, flipping halfway through.
4. Add Zucchini Noodles: Reduce the heat to low, and add the zucchini noodles to the skillet. Pour in the lemon juice, and toss everything together gently for another 2-3 minutes until the noodles are just tender but still have a bit of bite.
5. Finish and Serve: Stir in the remaining butter and olive oil until melted and well combined. Adjust seasoning as needed. Remove from heat, garnish with chopped parsley and, if desired, sprinkle with grated Parmesan cheese before serving.

Variations & Tips:

• For added flavor, consider marinating the shrimp in lemon juice, garlic, and herbs for 15 minutes before cooking.
• You can mix in other veggies such as cherry tomatoes or spinach for additional nutrition and flavor.
• If you prefer a creamier texture, a splash of heavy cream or a dollop of cream cheese can be stirred in at the end.
• To make it even quicker, you can use pre-cooked shrimp; just add them in at the end to warm through.
• Adjust the heat level by adding more or less red pepper flakes, or experiment with different herbs like basil or oregano for varied flavor profiles.

Easy Tuna Salad Lettuce Wraps

Tuna salad lettuce wraps are a light, invigorating meal perfect for busy weeknights or a quick lunch. This dish is ideal for anyone looking for a healthy and tasty option that can be prepared in under 30 minutes.

With a combination of protein-packed tuna, crisp lettuce, and flavorful seasonings, these wraps are not only nutritious but also versatile, allowing you to customize them to your preferences.

Ingredients:

• 1 can of tuna (5-7 oz), drained
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 tablespoon Dijon mustard
• 1 celery stalk, finely chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon dill pickle relish (optional)
• Salt and pepper, to taste
• 8 large lettuce leaves (Romaine or Butter lettuce work well)
• Fresh herbs (optional, such as parsley or dill)

Cooking Steps:

1. In a medium mixing bowl, combine the drained tuna, mayonnaise, and Dijon mustard. Mix well until fully combined.
2. Add the chopped celery, red onion, and dill pickle relish (if using) to the tuna mixture. Stir until evenly distributed.
3. Season the mixture with salt and pepper to taste.
4. Rinse the lettuce leaves and pat dry. Lay them out on a clean plate or cutting board.
5. Spoon a generous amount of the tuna salad mixture onto each lettuce leaf.
6. If desired, add fresh herbs on top for added flavor and garnish before serving.
7. Roll or fold the lettuce leaves to secure the filling and enjoy immediately!

Variations and Tips:

• For a kick of flavor, add chopped jalapeños or a dash of hot sauce to the tuna salad.
• Incorporate diced avocado for creaminess and healthy fats.
• You can substitute the mayonnaise with hummus for a vegan-friendly version.
• To add some crunch, consider including sliced cucumbers or shredded carrots in the wrap.
• These wraps can be made ahead of time, with the tuna salad stored in the refrigerator and assembled just before eating to keep the lettuce fresh.

Coconut Curry Shrimp

Coconut Curry Shrimp is a delightful and aromatic seafood dish that brings a taste of the tropics right to your dinner table. This quick and easy recipe is perfect for busy weeknights or a last-minute dinner party, taking just under 30 minutes to prepare and cook.

With its rich coconut milk and vibrant spices, this dish is ideal for shrimp lovers and those seeking a quick, flavorful meal that can be served over rice or noodles.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving
• Cooked jasmine rice or noodles (optional)

Cooking Instructions:

1. In a large skillet or saucepan, heat the vegetable oil over medium heat.
2. Add the chopped onion and sauté for about 2 to 3 minutes until it becomes translucent.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the red curry paste, stirring to combine and cook for another minute.
5. Pour in the coconut milk, fish sauce, and brown sugar; stir to mix well.
6. Bring the mixture to a simmer, then add the shrimp. Cook for about 5 to 7 minutes, or until the shrimp are pink and opaque.
7. Season with salt and pepper to taste.
8. Remove from heat and garnish with fresh cilantro before serving.
9. Serve hot over cooked jasmine rice or noodles with lime wedges on the side.

Variations and Tips:

• For added vegetables, incorporate bell peppers, snap peas, or spinach during the cooking process.
• Substitute shrimp with chicken, tofu, or your choice of seafood for different flavors.
• Adjust the level of spiciness by adding more or less curry paste based on your preference.
• For a creamier texture, add an additional half can of coconut milk.
• Make sure to serve the dish immediately for the best flavor and texture.

Baked Cod With Chimichurri Sauce

Baked cod with chimichurri sauce is a vibrant and flavorful dish perfect for a quick weeknight dinner or a special gathering. This simple yet elegant seafood recipe can be prepared in under 30 minutes, making it ideal for anyone looking for a delicious meal without spending hours in the kitchen. The flaky cod pairs beautifully with the zesty and herbaceous chimichurri sauce, creating a delightful combination that seafood lovers will adore.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh parsley, chopped
• 1/2 cup fresh cilantro, chopped
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Line a baking dish with parchment paper and place the cod fillets in the dish. Drizzle with 2 tablespoons of olive oil and season with salt and pepper.
3. Bake the cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the cod is baking, prepare the chimichurri sauce. In a medium bowl, combine the chopped parsley, cilantro, garlic, red pepper flakes (if using), red wine vinegar, and lemon juice.
5. Gradually whisk in the extra virgin olive oil until well combined. Adjust seasoning with salt and pepper as needed.
6. Once the cod is done, remove it from the oven and serve topped with generous spoonfuls of chimichurri sauce.

Variations and Tips:

• For a spicier chimichurri, increase the red pepper flakes or add a chopped chili pepper.
• Substitute the cod with other white fish like haddock or tilapia if preferred.
• Add vegetables such as asparagus or cherry tomatoes to the baking dish for a complete meal.
• This dish pairs well with a side of quinoa or a fresh green salad to keep the meal light and healthy.
• For added flavor, marinate the cod in a bit of the chimichurri sauce for 15 minutes before baking.

Shrimp Fried Rice

Shrimp Fried Rice is a delightful and quick dish that combines tender shrimp, fragrant vegetables, and fluffy rice, all stir-fried together for a satisfying meal.

Perfect for busy weeknights, this dish can be ready in just 30 minutes, making it ideal for families and individuals seeking a flavorful dinner without spending hours in the kitchen.

Plus, it offers a wonderful way to incorporate protein and vegetables into your meal effortlessly.

Ingredients:

• 2 cups cooked jasmine rice (preferably cold)
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 small onion, diced
• 1 cup mixed vegetables (peas, carrots, bell peppers)
• 2 large eggs, lightly beaten
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sesame oil
• Salt and pepper to taste
• Green onions, sliced (for garnish)

Cooking Steps:

1. Prep the Shrimp: Rinse the shrimp under cold water and pat dry with paper towels. Set aside.
2. Heat the Pan: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
3. Cook the Shrimp: Add the shrimp to the pan in a single layer and cook until they turn pink and opaque, about 2-3 minutes. Remove from the pan and set aside.
4. Stir-Fry Aromatics: Add the remaining tablespoon of oil to the skillet. Stir in the minced garlic and diced onion, cooking until fragrant and the onion is translucent, about 2 minutes.
5. Add Vegetables: Toss in the mixed vegetables and cook for another 2 minutes until they are tender but still crisp.
6. Scramble the Eggs: Push the vegetables to one side of the pan and pour in the beaten eggs, scrambling until fully cooked.
7. Combine Ingredients: Add the cooked rice to the skillet along with the cooked shrimp, soy sauce, oyster sauce (if using), and sesame oil. Stir-fry for about 3-4 minutes, ensuring everything is well mixed and heated through. Season with salt and pepper to taste.
8. Garnish and Serve: Remove from heat and garnish with sliced green onions before serving.

Variations and Tips:

• Vegetable Options: Feel free to mix in any fresh or frozen vegetables you have on hand, such as corn, broccoli, or bok choy.
• Protein Alternatives: Substitute shrimp with chicken, diced pork, or tofu for a different protein option.
• Rice: Using day-old rice works best since it helps achieve a perfect texture without clumping.
• Spice It Up: Add some sriracha or chili paste for a spicy kick.
• Meal Prep: This dish is great for meal prep! Prepare a larger batch and store in airtight containers for quick lunches or dinners throughout the week.

Enjoy your Shrimp Fried Rice, a quick and enjoyable meal that packs a punch of flavor in every bite!

Lemon Butter Crab Cakes

Lemon Butter Crab Cakes are a delightful seafood dish that expertly combines tender lump crab meat with a zesty lemon butter flavor.

Ideal for busy weeknights or an elegant dinner party, these crab cakes can be prepared and cooked in under 30 minutes, making them perfect for anyone looking to impress their guests or themselves with a quick yet gourmet meal.

The taste of fresh seafood paired with a hint of citrus is sure to satisfy both crab lovers and newcomers alike.

Ingredients:

• 1 pound lump crab meat
• 1/2 cup breadcrumbs
• 1/4 cup mayonnaise
• 1 large egg
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup butter
• Lemon wedges, for serving

Cooking Steps:

1. In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, lemon juice, Worcestershire sauce, Old Bay seasoning, salt, black pepper, and chopped parsley.

Be careful not to break the crab meat apart too much.

2. Form the mixture into patties, about 2-3 inches in diameter. You should get around 6-8 crab cakes.

3. In a large skillet, melt the butter over medium heat until it starts to foam slightly.

4. Carefully add the crab cakes to the skillet, cooking them for about 4-5 minutes on each side or until they become golden brown and crispy.

5. Remove the crab cakes from the skillet and place them on a paper towel-lined plate to drain any excess butter.

6. Serve hot with lemon wedges on the side for squeezing over the crab cakes.

Variations and Tips:

• For an extra kick, try adding a teaspoon of hot sauce to the crab mixture.
• Substitute the Old Bay seasoning with any seafood seasoning you prefer for a different flavor profile.
• If you want a healthier option, you can bake the crab cakes at 375°F (190°C) for about 20 minutes or until golden brown, flipping halfway through.
• Serve with a simple side salad or a dipping sauce like tartar sauce or a spicy aioli for added flavor.