Recipes for Seafood Lovers
Shrimp lettuce wraps made in 15 minutes. These quick and easy lettuce wraps packed with fresh ingredients and shrimp make a wholesome meal in a rush. They’re satisfying and give you the freshest flavours. A step-by-step guide on shrimp lettuce wraps will give you tips and variations on how to satisfy yourself with simple but…
Make this quick spicy tuna sandwich for lunch, dinner or snack. All you need to make the sandwich is to combine tuna, hot sauce, fresh ingredients, and mayo to put together this easy sandwich recipe. Why we love this spicy tuna sandwich. What to serve with a spicy tuna sandwich. Here are a few sides…
Kerala fish curry. a South Indian classic seafood curry to savour, enjoy and experience a piece of coastal cuisine in India. Fresh fish cooked in coconut milk, spices and a mild tang from garcinia or tamarind gives this Indian fish curry authentic flavours you’ll fall in love with. This easy-to-follow fish recipe will result in…
Delicious, delicate baked tilapia in a lemon and garlic buttery sauce.
If you are looking for a healthy meal then serve these tilapia fillets.
This easy fish recipe takes less than 30 minutes to put together and only uses a handful of ingredients.
You can use tilapia fillets with the skin on or tilapia loins or fillets.
Butter gives this oven-cooked tilapia a smooth taste, you can replace it with olive oil or avocado oil.
Wash the tilapia fillets but try not to soak them in water for too long.
10-15 seconds in cold water with a pinch of salt should be fine.
Make sure to remove all moisture before seasoning them.
Drain water as much as possible and then use some thick paper kitchen towels to remove any excess water.
Easy coconut fish curry(mild)
Canned mackerel stir fry.
Pan seared salmon.
RECIPE OVERVIEW OF BAKED TILAPIA FILLETS
You will need 9 ingredients which will include the main ingredient, tilapia fillets or loins.
Most of the ingredients used in this recipe are already available in your kitchen.
How to bake tilapia in the oven.
How to prepare tilapia fillets or loins to bake.
If you are using frozen fillets or loins, submerge the fish fillets with the package in water.
let them gradually reach mild room temperature. this could take about 30 minutes.
If are using fresh fillets, rinse them in water and drain them to remove any excess water.
Place them on a platter and then blot them with clean kitchen paper towels to remove the excess water on both sides.
Place the fish fillets or loins on a 9 x 13 baking pan or Pyrex dish and season with salt and pepper. rub over the fillets for an even spread.
Set aside.
Preheat oven to 400F/200C.
To prepare the lemon garlic marinade, melt the butter in a saucepan over a stovetop or in a bowl using your microwave.
While the butter is still warm, add the minced garlic, lemon zest, lemon juice and bay leave into the butter sauce. mix well.
Taste the lemon butter marinade and make the necessary adjustments to suit your needs.
Gently pour the lemon garlic butter sauce over the tilapia fillets, and swirl the pan to spread evenly.
Use a basting brush to spread the butter and garlic sauce.
Place the baking dish uncovered in the pan and bake for 12-15 minutes.
Garnish with chopped parsley or basil leaves and place some sliced lemon to use as needed.
Enjoy the baked tilapia dish with any of the side dish options given above.
Delicious, delicate baked tilapia in a lemon and garlic buttery sauce.
If you are looking for a healthy meal then serve these tilapia fillets.
This easy fish recipe takes less than 30 minutes to put together and only uses a handful of ingredients.
BBQ shrimp, marinated in a homemade peppery and spicy homemade barbecue sauce, this shrimp recipe takes less than 30 minutes to make over your stovetop.
Glazed with a double dose of BBQ sauce, this fantastic shrimp dish serves as a quick and easy appetiser or side dish.
Blackened shrimp
Spicy shrimp with chilli lime marinade
Tandoori shrimp(prawns)
peel and eat shrimp(grilled)
Shrimp teriyaki stir fry in 30 minutes.
Sesame shrimp stir fry.
RECIPE OVERVIEW FOR THE BBQ SHRIMP RECIPE
To make this shrimp recipe you will need 10 ingredients, including frozen shrimp.
Most of the ingredients used in this recipe will be to make the BBQ sauce which the shrimp are smothered in.
If you are using frozen shrimp, place the packaged shrimp in a bowl of water to thaw(refer to, how to thaw shrimp correctly above).
Remove the frozen shrimp from the refrigerator 20 minutes before you begin cooking, this gives you plenty of time to thaw, drain and pat dry any water on the shrimp.
To make the BBQ shrimp, add all the ingredients needed for the sauce into a medium-sized bowl. mix well.
Once the BBQ sauce is made, save a few tablespoons of the sauce and set it aside.
Add the shrimp to the homemade sauce, mix well, cover and let the shrimp marinate for at least 30 minutes.
Refrigerate if the weather is hot and humid.
Once the shrimp has marinated, place a frying pan or skillet over low medium heat.
Pour in the oil and add the shrimp to the pan, saving the marinade to use later in the recipe.
Cook each side of the shrimp until they are about to turn pink. This would take less than 2 minutes on each side.
Transfer the shrimp to a bowl and add the leftover marinade to the cooking pan.
Stir the marinade with the remaining oil on the pan, and reduce it to create a thick glaze.
Once you notice the oil separating from the marinade, toss the shrimp back into the pan and combine.
Let the shrimp char, for 3-5 minutes.
Pour the remaining barbecue sauce over the shrimp.
Combine well to coat them and serve while still warm.
You can garnish this barbecue shrimp with parsley or coriander.
As mentioned above on tips, you can also thread them in pre-soaked bamboo skewers and grill them.
BBQ shrimp, marinated in a homemade peppery spicy sauce, this shrimp recipe takes less than 30 minutes to make.
A canned mackerel recipe you can enjoy in 20 minutes.
The Sri Lankan-style canned mackerel stir fry is effortless and can be assembled in a hurry as an extremely budget-friendly seafood meal.
Spicy with red chilli powder and whole chillies, peppery flavours balanced with tomatoes and citrus elements give you a balanced yet tasty dish.
You’ll be surprised how versatile this tinned mackerel fish dish is.
There are so many ways to serve this canned mackerel recipe, from rice, roti, and paratha to bread, the choices are endless.
Canned tuna ceviche(cebiche de Atun).
Tuna salad sandwich.
Tuna dip recipe in 5 minutes.
recipe overview for canned mackerel.
To make this addictive canned mackerel recipe you will need 11 ingredients. these are easy ingredients you can buy.
How to cook canned mackerel
To make this quick and easy tinned fish stir fry, drain fish brine directly into the drain and set aside.
Place a frying pan or medium-sized cooking pan over a low-medium fire.
Add oil, followed by curry leaves(substitute with a bay leaf), sliced onions green or red chillies.
Cook for 2-3 minutes before adding the tomatoes.
While the onions turn soft break down the tomatoes with your spoon and combine.
Reduce heat to low, and add cinnamon, and red chilli powder followed by lime or lemon juice. Combine and cook the spices with the ingredients already in the pan.
Add the drained mackerel to the pan, combine and cook with the spices.
Make sure to break down the large chunks of mackerel as it cooks with the spices.
2 minutes into cooking time, season with salt and then add garam masala to the fish stir fry.
Cook while gently mixing all the ingredients together.
Taste and make the changes you need, you can add more pepper, red chilli powder, and more lime juice to suit your taste.
Remove from fire, transfer to a platter or bowl and serve with any of the side dish options given above.
A canned mackerel recipe you can enjoy in 20 minutes.
The Sri Lankan-style canned mackerel stir fry is a quick recipe you can turn out on a budget for a quick meal.
Sri Lankan-style squid curry also known as cuttlefish curry is a delicious seafood curry that relies heavily on various curry powders and coconut milk to make the gravy in which the squid is cooked.
You may know squid as calamari or cuttlefish which refers to the same species.
Adding the squid rings once the gravy is thick results in soft, spicy, squid without the rubbery texture.
Recipe overview for squid curry(calamari curry).
You will need ingredients based on two cooking steps.
The first would be a quick boil of the squid rings.
The second would be to make the curry gravy in which the cuttlefish will be cooked.
To make the squid curry have all the ingredients ready.
To prepare the squid curry, we do a quick boil of the squid rings in water with ingredients that include, ginger garlic paste, and turmeric.
This is done for a few minutes, just long enough that they are cooked through.
Water is drained and the squid rings are set aside.
The next step in making the squid curry is to make the coconut curry gravy in which they will be cooked.
To make the curry spice base, we first cook onions, ginger garlic paste, curry leaves, green chillies, and cinnamon in oil.
Then add the spice powder to make a coarse spice paste.
Once the spice paste is made, add the coconut milk.
Slow simmer until the colour of the seafood gravy turns dark and thick.
Once the gravy thickens, you can add the squid rings.
Cook for less than 10 minutes while adding spice powders as you need.
Once you are satisfied with the thickness of the gravy and taste, remove the seafood curry from the stove.
Serve with any of the side dish ideas given above.
Sri Lankan-style squid curry.
This delicious seafood curry relies heavily on various curry powders and coconut milk to make the gravy in which the squid is cooked.
The easiest coconut fish curry you will ever make.
A fish curry recipe that is mild and not too spicy but gives the softest and creamy texture to the fish.
Inspired by Sri Lankan flavours and keeping in theme with simplicity, enjoy the dish with a steaming bowl of rice.
recipe overview for creamy fish curry with coconut curry
Lightly rinse the fish chunks with a little turmeric powder.
Leave the fish out to drain all excess water.
Tempering onions and spices to make the fish curry.
To make the mild spice base, we first cook the onions, curry leaves, and garlic in oil.
To add a second layer of flavour, chopped tomatoes, turmeric, red chilli powder, and green chillies are added to the sauteed onions.
And cooked to make a coarse spice paste.
We add the thin milk to the spice paste.
Season the thin coconut milk gravy with salt and let it simmer over medium fire until the milk is reduced in half.
To this thin seasoned coconut milk gravy, we add the fish cubes.
Once you add the fish cubes, let the fish cook for 5-7 minutes over low-medium heat before adding the thick coconut milk.
let the fish cubes cook in the thick coconut milk until you notice the coconut fish gravy thickening and coating the fish cubes.
Make sure to taste and adjust the flavours as you need.
The result is an ultra-rich and creamy coconut fish curry, you’ll love.
Serve with any of the side dish ideas given above.
The easiest coconut fish curry you will ever make.
A fish curry recipe that is mild and not too spicy but gives the softest and creamy texture to the fish.
letting the white fish simmer in coconut milk infused with spices will give the fish curry its amazing sauce-like smoothness to pour over the fish.
Grilled shrimp skewers, flavoured and marinated with garlic, honey, and spices, can be premade early so that grilling and serving them can be done quickly.
A weekend meal with your family outside your patio, while these shrimp skewers are on the grill, sounds great, right?
Marinate the shrimp, place them in your cooler and all you need is a small portable griller, and you are set for a picnic in a park, beach, or your friend’s garden barbecue party.
Side dishes: steamed or roasted veggies(broccoli, asparagus), roasted carrots or beans, or garlic-roasted potatoes.
Salads- coleslaw, tangy pineapple cabbage coleslaw, pineapple salsa.
Marinades and seasoning for grilled shrimp.
You can grill these shrimp skewers over a stove top(medium heat) or oven(preheat 357F/180C) and cook for 2 minutes on each side.
Blackened shrimp.
Spicy shrimp with chilli-lime marinade
Sesame garlic shrimp stir fry.
Tandoori shrimp.
Pil pil shrimp.
recipe overview of grilled shrimp recipe
To make these easy shrimp skewers, you will need 7 ingredients.
Most of these ingredients would be used to make the marinade.
How to make grilled shrimp skewers.
Have all the ingredients for the marinade ready.
Place them in a bowl and combine well.
Taste and adjust the flavours as you need.
Add the deveined and cleaned shrimp into the bowl.
Marinate the shrimp for at least 20 minutes.
While the shrimp marinate, submerge the wood skewers in water and let them soak for 15 minutes.
Once you have the skewers and shrimp marinated.
There should be 4-5 shrimp per skewer,
Preheat the grill pan over medium-high heat for at least a minute.
Brush the remaining marinade onto the shrimp and then place them on the grill.
Grill for at least 2 minutes on each side, place them on a platter with some lime wedges and serve them.
Grilled shrimp skewers, flavored and marinated with garlic, honey, and spices, these shrimp skewers can be premade early so that grilling and serving them can be done quickly
A weekend meal with your family outside your patio, while these shrimp skewers are on the grill, sounds great, right?
Tips to make the best-grilled shrimp skewers.
Buying shrimp to make the shrimp skewers.
For best results use tail on. you can make these shrimp skewers with skin on or off. I’ve made these shrimp skewers with the skin off so you can easily enjoy the shrimp as soon as they are grilled.
Taste the marinade and make sure the flavors are spot on. tangy, sweet, salt should be balanced.
Make extra marinade to brush over the grilling shrimp to add more flavor.
Marinade the shrimp for at least 20-30 minutes before grilling them.
Use bamboo skewers and soak them for 15 minutes.
Thread at least 4-5 shrimp in a skewer and then slightly spread them.
You can grill these shrimp skewers over a stovetop(medium heat) or oven(preheat 357F/180C)cook for 2-minutes on each side.
When grilling over stovetop or q griller, each side of the shrimp should be cooked for just up to 2-3 minutes, grilling them for more than two to three minutes will make the shrimp rubbery.
The blackened shrimp recipe is an easy shrimp recipe made with an amazing homemade Cajun seasoning.
These blackened shrimp can be served for lunch or dinner and can be cooked and served within 15 to 20 minutes
Juicy with addictive flavours.
Side dishes to serve with Blackened shrimp recipe.
Spicy shrimp chilli lime marinade
Sesame garlic shrimp stir fry
Peel and eat grilled shrimp
Sweet and spicy shrimp
Spicy garlic shrimp
RECIPE OVERVIEW FOR BLACKENED SHRIMP RECIPE
To make the blackened shrimp you will need 15(2 optional)ingredients.
Two main ingredients(prawns, oil) and the rest of the ingredients are to make the shrimp seasoning.
As you will notice, most of the ingredients used here are to make the blackened shrimp seasoning in which the shrimp will be marinated before cooking them over a stovetop.
How to make Blackened shrimp.
Combine the seasonings
Have all the spices ready to be mixed in a bowl.
Take care in adding salt, you want the seasoning to balance with heat, tang, and a tinge of sourness.
Marinating the shrimp.
Have the shrimp cleaned and deveined with the tail on.
The shrimp should be dry.
Combine the seasoning with the shrimp and let them marinate for at least 15-20 minutes.
Heat the frying pan or skillet over medium heat. Regulate the heat to avoid oil splatter.
Spread them over a frying pan in a single layer.
And cook them on both sides, make sure to cook both sides for less than 3-4 minutes as shrimp takes less time to cook through.
Serve with any of the side dishes mentioned above.
Blackened shrimp, an easy shrimp dish made with an amazing homemade seafood seasoning.
These shrimp can be served for lunch or dinner. once you marinate them, the shrimp can be cooked and served in less than 15-20 minutes.
Pan-fried salmon steak. a step-by-step guide on how to cook perfectly pan-seared salmon for a quick but healthy dinner or lunch.
Using just 3 main ingredients this pan-fried salmon recipe will teach you,
Fish vinadaloo(Goan fish curry).
Fish molee(kerala fish curry).
Easy coconut fish curry(sailfish recipe)
1 tablespoon of oil
8-ounce(226.80g) salmon fillet with skin on
Salt to season
1/2 a teaspoon of freshly ground pepper
Remove the salmon from the refrigerator and let it reach room temperature(30 minutes).
Gently pat dry the salmon fillet with paper kitchen towels to remove any excess moisture.
Season the salmon fillet with salt and pepper. If the salmon fillet is thick then use more salt to season.
Place a large wide frying pan over low-medium heat and pour in the oil. Swirl the pan to spread the oil.
Leave the pan over medium heat for a minute and a half. The oil should be hot but should not be smoking.
Gently place the salmon fillet in the pan, skin side down.
Once you’ve placed the salmon fillet skin side down, avoid moving the pan or the salmon around.
The aim here is to let the heat and oil help cook the skin of the salmon until it turns crispy.
This can take 9-12 minutes depending on how much heat is used.
If the fillet is thinner then the cooking time would be between 6-7 minutes.
It helps to have a timer around so you can keep track of the time spent getting the skin crispy.
You’ll notice visually how the fillet is cooking, as the salmon skin cooks, the heat moves upwards gently cooking the salmon fillet.
Before you flip the salmon, only the top of the fillet should retain the pink hue. Use a spatula to do this.
Cook with fillet with the fleshy side facing down for 3 minutes. For a thinner fillet, cook for 2 minutes.
As a personal preference, I like to gently pan-fry the sides for a few seconds(less than 30 seconds), which is not necessary but can be done.
Flip again to skin side down, cook for another 1-2 minutes and then remove the salmon fillet onto a plate.
Let the salmon cool for a minute and serve over steamed rice, stir-fried veggies, and a few slices of lime.
Pan-fried salmon. a step-by-step guide on how to cook perfectly pan-seared salmon for a quick but healthy dinner or lunch.
Remove salmon from the refrigerator and let it reach room temperature(30 minutes).
Gently pat dry the salmon fillet with paper kitchen towels to remove any excess moisture.
Season the salmon fillet with salt and pepper. If the salmon fillet is thick then use more salt to season.
Place a large wide frying pan over low-medium heat and pour in the oil. Swirl the pan to spread the oil.
Leave the pan over medium heat for a minute and a half. The oil should be hot but should not be smoking.
Gently place the salmon fillet in the pan, skin side down.
Once you’ve placed the salmon fillet skin side down, avoid moving the pan or the salmon around.
The aim here is to let the heat and oil help cook the skin of the salmon until it turns crispy.
This can take 9-12 minutes depending on how much heat is used.
IF you are using a thinner piece of fillet then the time frame would be between 6-7 minutes.
It helps to have a timer around so you can keep track of the time spent getting the skin crispy.
You’ll notice visually how the fillet is cooking, as the salmon skin cooks, the heat moves upwards gently cooking the salmon fillet.
Only the top of the fillet should retain the pink hue before you flip the salmon. Use a spatula to do this.
Cook with fillet with the fleshy side facing down for 3 minutes. For a thinner fillet, cook for 2 minutes.
As a personal preference, I like to gently pan fry the sides for a few seconds(less than 30 seconds)which is not necessary but can be done.
Flip again to skin side down, cook for another 1-2 minutes and then remove the salmon fillet onto a plate.
Let the salmon cool for a minute and serve over steamed rice, stir-fried veggies, and a few slices of lime.
Thai shrimp coconut curry is easy, flavoursome shrimp cooked in Thai red curry paste and coconut milk.
To make this shrimp curry recipe you need only 5 ingredients.
You can serve the shrimp dish in 30 minutes with your favourite side dishes.
This easy Thai coconut milk shrimp curry is made with store-bought Thai curry paste and coconut milk.
There are no additional ingredients except for some chopped kaffir leaves at the end.
The basic Thai red curry paste includes galangal, lemongrass, coriander roots, kaffir limes, Thai red chillies, shrimp paste, cumin, and coriander.
So you taste all these ingredients in the coconut curry sauce.
Coconut milk is the foundation of this shrimp curry.
First, it is used to thicken the curry paste and then coconut milk is added a second time to make the shrimp curry sauce into which the fresh prawns(shrimp)are cooked.
The result is an extra creamy, aromatic shrimp coconut curry.
Store in an air-tight container that you don’t mind getting stained or a glass bowl with a lid.
You can refrigerate and consume within 2-3 days.
Once the shrimp curry has reached room temperature, you can warm it over the stovetop or use the microwave.
If using the microwave cover and heat for 2-3 minutes.
Sri Lankan shrimp coconut curry
RECIPE OVERVIEW FOR THAI SHRIMP CURRY RECIPE.
Shrimp(prawns)cleaned and deveined.
Good quality Thai red curry paste
Coconut milk or cream
Thin coconut milk(use 1/2 a cup of regular thick coconut milk diluted with 1/2 a cup of water)
Green chillies chopped(optional garnish)
Kaffir leaves(chopped, optional garnish)
Fish sauce(use sparingly and not more than the quantity given, very pungent)
Clean, devein the shrimp and keep it ready.
Place a medium-sized cooking pan over low-medium fire and pour in the thick coconut milk(1/2 a cup).
Let the coconut milk cook over low fire until you notice the milk thickening.
Add the Thai red curry paste(3 tbsp)to the milk.
Cook over low fire. Stir frequently and let the coconut milk mixin with the Thai curry paste.
You will notice the natural oil separating from the coconut milk.
Cook until the colour of the Thai coconut curry sauce changes and thickens.
Immediately pour in the thin coconut milk(1/2 a cup of coconut milk diluted with 1/2 a cup of water).
Add sugar(regular sugar or palm sugar, 1 tbsp).
Season with a bit of salt, and use a little as you will add fish sauce later.
Cook over low-medium heat until the coconut curry changes colour.
Once you have a thick Thai coconut curry sauce, add the fresh shrimp.
Slow simmer for 5-8 minutes.
Add the fish sauce(use cautiously as very pungent 1/2-1 tsp).
Garnish with some chopped red chillies and kaffir leaves(3 leaves).
Serve the easy Thai shrimp curry warm.
Easy Thai shrimp coconut curry, easy, flavorsome shrimp cooked in Thai red curry paste and coconut milk.
To make this Thai red curry shrimp recipe you need only 5 ingredients
Prawn korma, for this Indian prawn recipe, spices, and fried onions, provide the taste while yoghurt a blend of cashews, and grated coconut adds a creaminess that is unique to this curried prawn curry.
Tender and juicy prawns coated in a thick gravy that is not spicy but has all the intense and aromatic flavours.
The one-pot korma curry is ideal to feed a large crowd at a party as a little prawn curry will go a long way.
Flavours in Prawn korma curry recipe.
This Indian shrimp curry recipe is more deeply flavoured, and coloured than the mild shrimp korma curry with its lighter-coloured version you are more familiar with(coming soon on the blog).
The ingredients used to make this shrimp recipe are regular and must-haves in making Indian curries.
These will include, ginger garlic paste, turmeric, chilli powder, garam masala powder, coriander powder, cumin seeds, cumin powder, and tomatoes.
The prawn curry gets its unique balance of deep flavour and creaminess from adding fried onions, yoghurt, and a blend of cashews, poppy seeds, and grated coconut.
The result is a rich shrimp(prawn)curry recipe you can serve for special occasions and gatherings.
Malabar shrimp curry
Prawn tikka masala
Prawn caldinho
Creamy Indian prawn curry
Malai shrimp curry
RECIPE OVERVIEW FOR prawn korma curry
To make the seafood korma, you would need two sets of ingredients, the first set would include items that are ground to make a rich paste.
This gives the korma its thick and rich sauce.
The second set of ingredients includes all the spice powders, aromatics and tempering ingredients.
To cook the korma curry.
Prep work before making the seafood korma curry.
Cooking the korma curry.
To make the korma masala, we first add oil to a pan.
Once the oil heats, we cook the ginger paste until it separates and turns light brown in colour
We add some chilli powder, turmeric powder, and coriander powder.
If you are unable to add turmeric powder, you can add turmeric paste as a substitute.
Once the spice cooks for a few seconds, we add tomato paste. You can substitute with 2 medium tomatoes chopped or blended.
Cook over low heat while combining the ingredients in the pan, for less than 2 minutes.
Add the fried onions to the spice mix, and salt to season.
Cook for 60 seconds over low-medium heat.
Add yoghurt and garam masala, and cook for 3 minutes.
Add the prawns(shrimp)to the spice mix.
Cook for 2 minutes.
Add the ground coconut, cashew, and poppy seed paste.
Add lime juice.
Cook for a further 2 minutes until you have thick prawn korma gravy.
Serve warm.
.Shrimp korma, for this shrimp recipe, spices, and fried onions, provides the taste while yoghurt and a blend of cashews, and grated coconut provide creaminess that is unique to korma curry.
Tender and juicy prawns coated in a thick gravy that is not spicy but has all the intense and aromatic flavours you’ll expect in a prawn korma.
