18 Spicy Shrimp and Fish Recipes Delicious

Spice up your seafood game with our sizzling selection of 18 Spicy Shrimp and Fish Recipes that promise to turn any meal into a flavor-packed adventure! Perfect for home cooks looking to add a little heat to their dinner routine, these dishes range from quick weeknight fixes to weekend showstoppers. Dive in and discover your next favorite recipe that’s sure to make waves at your table!

Garlic Butter Shrimp and Fish Skewers

These Garlic Butter Shrimp and Fish Skewers are a quick, flavorful way to bring the taste of the coast to your backyard grill, perfect for those warm summer evenings.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (like halibut or cod), cut into 1-inch cubes
• 1/4 cup unsalted butter, melted
• 4 garlic cloves, minced
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped fresh parsley
• Wooden or metal skewers

Instructions

1. Preheat your grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
2. In a small bowl, mix together melted butter, minced garlic, lemon juice, salt, black pepper, and red pepper flakes.
3. Thread shrimp and fish cubes alternately onto the skewers, leaving a little space between each piece for even cooking.
4. Brush the skewers generously with the garlic butter mixture on all sides.
5. Grill the skewers for about 3-4 minutes per side, or until the shrimp are pink and opaque and the fish flakes easily with a fork.
6. Sprinkle with chopped parsley before serving.

The magic of these skewers lies in the garlic butter marinade that infuses every bite with rich, savory flavors, while the quick grilling keeps everything tender and juicy.

Tip: For an extra zing, serve with a side of lemon wedges to squeeze over the skewers right before eating.

Cajun Shrimp and Fish Gumbo

Dive into the heart of Southern cuisine with this Cajun Shrimp and Fish Gumbo, a rich and flavorful dish that brings the bayou to your kitchen.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 1 medium onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 lb shrimp, peeled and deveined
• 1 lb firm white fish, cut into chunks
• 4 cups chicken stock
• 1 can (14.5 oz) diced tomatoes
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced
• 1/4 cup fresh parsley, chopped
• Cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Whisk in the flour to make a roux, stirring constantly for about 10 minutes until it turns a deep brown color.
2. Add the onion, bell pepper, celery, and garlic to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables soften.
3. Pour in the chicken stock and diced tomatoes, stirring to combine. Bring to a simmer.
4. Stir in the Cajun seasoning, dried thyme, smoked paprika, salt, and pepper. Let the gumbo simmer for 20 minutes to allow the flavors to meld.
5. Add the shrimp and fish to the pot. Cook for another 5 minutes, or until the seafood is just cooked through.
6. Stir in the green onions and parsley. Serve the gumbo hot over cooked white rice.

The magic of this gumbo lies in the dark roux, which gives it a depth of flavor that’s unmistakably Cajun. Perfect for when you’re craving something hearty with a spicy kick.

Tip: For an extra layer of flavor, use homemade chicken stock if you have it on hand.

Lemon Herb Grilled Shrimp and Fish

Brighten up your grill game with this Lemon Herb Grilled Shrimp and Fish, a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or halibut)
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp lemon zest
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• Lemon wedges, for serving

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp lemon zest, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Add the shrimp and fish fillets to the bowl, tossing gently to coat. Let marinate for at least 15 minutes at room temperature.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Grill the shrimp and fish for 2-3 minutes per side, or until the shrimp are pink and opaque and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side.

The magic of this dish lies in the quick marinade that infuses the seafood with a bright, herby flavor without overpowering its natural sweetness.

Tip: For an extra smoky flavor, try using a cedar plank for the fish on the grill.

Spicy Thai Shrimp and Fish Curry

Dive into the vibrant flavors of Thailand with this Spicy Thai Shrimp and Fish Curry, a dish that’s as colorful as it is flavorful, perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 tablespoon vegetable oil
• 2 tablespoons red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 red bell pepper, sliced
• 1/2 pound shrimp, peeled and deveined
• 1/2 pound white fish fillets, cut into chunks
• 1/4 cup fresh basil leaves
• 1 lime, juiced

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.
2. Pour in the coconut milk and chicken broth, stirring to combine with the curry paste. Bring to a simmer.
3. Stir in the fish sauce and brown sugar until the sugar is dissolved. Add the red bell pepper and simmer for 5 minutes, until the pepper begins to soften.
4. Add the shrimp and fish to the pot. Cook for 5 minutes, or until the shrimp are pink and the fish is opaque and flakes easily with a fork.
5. Remove from heat and stir in the fresh basil leaves and lime juice.

The magic of this curry lies in the balance of spicy, sweet, and tangy flavors, all brought together by the creamy coconut milk. It’s a quick yet impressive dish that transports your taste buds straight to the streets of Bangkok.

Tip: For an extra kick, add a sliced Thai chili with the bell pepper. Just remember, a little goes a long way!

Coconut Shrimp and Fish Soup

Dive into the tropical flavors of this Coconut Shrimp and Fish Soup, a creamy and comforting dish that brings a taste of the islands to your kitchen.

Ingredients

• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 red bell pepper, sliced
• 4 cups chicken broth
• 1 can (13.5 oz) coconut milk
• 1 lb white fish fillets, cut into chunks
• 1/2 lb shrimp, peeled and deveined
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
2. Add red bell pepper and cook for another 3 minutes, stirring occasionally.
3. Pour in chicken broth and coconut milk, bringing the mixture to a gentle boil.
4. Add fish fillets and shrimp, simmering for 5 minutes or until the seafood is cooked through.
5. Stir in fish sauce, lime juice, and cilantro. Season with salt and pepper to taste.
6. Serve hot, garnished with extra cilantro if desired.

The magic of this soup lies in the balance of creamy coconut milk with the zesty kick of lime and ginger, creating a harmony of flavors that’s both refreshing and satisfying.

Tip: For an extra layer of flavor, toast the coconut oil lightly before adding the onions.

Shrimp and Fish Tacos with Avocado Salsa

These Shrimp and Fish Tacos with Avocado Salsa are a breeze to whip up and pack a punch of flavor that’ll transport you straight to the beach with every bite.

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or tilapia), cut into 1-inch pieces
• 2 tbsp olive oil, divided
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 avocado, diced
• 1/2 cup diced tomato
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt

Instructions

1. In a large bowl, toss the shrimp and fish with 1 tbsp olive oil, chili powder, cumin, 1/2 tsp salt, and black pepper until evenly coated.
2. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and fish, cooking for 2-3 minutes per side until the shrimp are pink and the fish flakes easily with a fork.
3. While the seafood cooks, warm the tortillas according to package directions.
4. In a medium bowl, gently mix the avocado, tomato, red onion, cilantro, lime juice, and 1/2 tsp salt to make the salsa.
5. Divide the shrimp and fish among the tortillas, top with avocado salsa, and serve immediately.

The creamy avocado salsa paired with the spicy, tender seafood creates a taco that’s both refreshing and satisfying, perfect for a quick weeknight dinner or a casual weekend gathering.

Tip: For an extra kick, add a dash of hot sauce to the avocado salsa before serving.

Creole Shrimp and Fish Jambalaya

Dive into the heart of Creole cuisine with this vibrant Shrimp and Fish Jambalaya, a one-pot wonder that’s as flavorful as it is comforting.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1 lb medium shrimp, peeled and deveined
• 1 lb firm white fish (like cod or halibut), cut into chunks
• Salt and pepper to taste
• 2 green onions, sliced

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, bell pepper, and celery; cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
2. Add diced tomatoes, rice, chicken broth, smoked paprika, thyme, and cayenne pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
3. Season shrimp and fish with salt and pepper. Nestle them into the rice, cover, and cook until shrimp are pink and fish flakes easily, about 10 minutes.
4. Remove from heat and let stand for 5 minutes. Fluff with a fork and garnish with green onions before serving.

The magic of this jambalaya lies in the layers of spice and the perfect texture of the rice, which absorbs all the delicious flavors without becoming mushy.

Tip: For an extra kick, serve with hot sauce on the side.

Shrimp and Fish Paella

Bring a taste of the Mediterranean to your kitchen with this vibrant Shrimp and Fish Paella, a one-pan wonder that’s as fun to make as it is to eat.

Ingredients

• 2 cups short-grain rice (like Arborio)
• 4 cups chicken broth
• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (like cod or halibut), cut into chunks
• 1 large onion, diced
• 1 red bell pepper, sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/4 cup olive oil
• 1 cup frozen peas
• 1 lemon, cut into wedges
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large paella pan or skillet over medium heat. Add onion, bell pepper, and garlic, cooking until soft, about 5 minutes.
2. Stir in rice, smoked paprika, and saffron, coating the rice with the oil and spices for about 2 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat to low, simmering uncovered for 15 minutes. Do not stir.
4. Arrange shrimp and fish on top of the rice. Scatter peas over the dish. Cover and cook for another 10 minutes, or until seafood is cooked through and rice is tender.
5. Remove from heat. Let sit covered for 5 minutes. Season with salt and pepper to taste. Serve with lemon wedges.

The magic of this paella lies in the socarrat—the crispy, caramelized rice at the bottom of the pan that’s a prized texture in every bite.

Tip: For the best socarrat, listen for a faint crackling sound as the rice finishes cooking, indicating that perfect crust is forming.

Grilled Shrimp and Fish with Mango Salsa

Bring a taste of the tropics to your table with this vibrant Grilled Shrimp and Fish with Mango Salsa, perfect for those warm summer evenings.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish fillets (like cod or halibut)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 large mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 lime, juiced

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. In a bowl, toss the shrimp and fish fillets with 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder until evenly coated.
3. Grill the shrimp and fish for 2-3 minutes per side, or until the shrimp are pink and opaque and the fish flakes easily with a fork.
4. While the grill is heating, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, and lime juice in a bowl to make the salsa.
5. Serve the grilled shrimp and fish topped with the fresh mango salsa.

The sweetness of the mango salsa perfectly complements the smoky grilled seafood, creating a dish that’s as colorful as it is flavorful.

Tip: For an extra smoky flavor, try grilling the mango slices for a minute on each side before dicing them for the salsa.

Shrimp and Fish Ceviche

Dive into the refreshing flavors of the ocean with this Shrimp and Fish Ceviche, a perfect blend of citrus-marinated seafood that’s as vibrant to look at as it is to eat.

Ingredients

• 1/2 pound fresh shrimp, peeled and deveined
• 1/2 pound fresh white fish (like tilapia or cod), cut into small cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup fresh lemon juice (about 4 lemons)
• 1 small red onion, finely diced
• 1 medium tomato, seeded and diced
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 avocado, diced

Instructions

1. In a large bowl, combine the shrimp and fish with the lime and lemon juice, ensuring the seafood is fully submerged. Cover and refrigerate for about 20 minutes, or until the shrimp and fish are opaque and cooked through by the acid.
2. Drain most of the citrus juice, leaving just a little to keep the ceviche moist. Add the red onion, tomato, cilantro, jalapeño, salt, and black pepper. Gently toss to combine.
3. Fold in the diced avocado just before serving to maintain its texture.

The magic of this ceviche lies in the balance of tangy citrus and the creamy avocado, creating a dish that’s both light and satisfying. Perfect for those warm days when you crave something fresh yet fulfilling.

Tip: For an extra kick, leave some jalapeño seeds in the mix or add a dash of hot sauce.

Blackened Shrimp and Fish with Remoulade Sauce

Get ready to spice up your seafood game with this Blackened Shrimp and Fish with Remoulade Sauce, a dish that’s bursting with flavor and perfect for a lively dinner.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or tilapia)
• 2 tbsp blackening seasoning
• 2 tbsp olive oil
• 1/2 cup mayonnaise
• 2 tbsp Creole mustard
• 1 tbsp lemon juice
• 1 tsp hot sauce
• 1/4 cup finely chopped celery
• 2 tbsp chopped green onions
• 1 tsp paprika
• 1/2 tsp garlic powder

Instructions

1. In a small bowl, mix together 1/2 cup mayonnaise, 2 tbsp Creole mustard, 1 tbsp lemon juice, 1 tsp hot sauce, 1/4 cup finely chopped celery, 2 tbsp chopped green onions, 1 tsp paprika, and 1/2 tsp garlic powder to make the remoulade sauce. Set aside in the fridge.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. While the skillet heats, coat the shrimp and fish fillets evenly with 2 tbsp blackening seasoning.
3. Once the skillet is hot, add the shrimp and fish. Cook for 3-4 minutes on each side until the shrimp are pink and the fish flakes easily with a fork.
4. Serve the blackened shrimp and fish hot with the chilled remoulade sauce on the side.

The contrast between the spicy, crispy seafood and the cool, tangy remoulade sauce creates a harmony of flavors that’s irresistibly good.

Tip: For an extra kick, let the shrimp and fish marinate in the blackening seasoning for 30 minutes before cooking.

Shrimp and Fish Stir Fry with Vegetables

Dive into the flavors of the sea with this quick and vibrant Shrimp and Fish Stir Fry with Vegetables, a dish that brings the ocean’s bounty to your weeknight dinner table in under 30 minutes.

Ingredients

• 1/2 lb shrimp, peeled and deveined
• 1/2 lb white fish fillets (like cod or tilapia), cut into 1-inch pieces
• 2 tbsp olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and fish, cooking for 2-3 minutes until just opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining 1 tbsp olive oil. Stir in the red bell pepper, broccoli, and carrot, cooking for 3-4 minutes until vegetables are crisp-tender.
3. Add the minced garlic, grated ginger, and red pepper flakes to the vegetables, stirring for 30 seconds until fragrant.
4. Return the shrimp and fish to the skillet. Pour in the soy sauce and toss everything together, cooking for another 2 minutes until everything is heated through. Season with salt to taste.

The magic of this dish lies in the quick cooking technique that keeps the seafood tender and the vegetables brightly colored and crunchy, offering a delightful contrast in every bite.

Tip: For an extra burst of freshness, sprinkle some chopped cilantro or green onions on top before serving.

Shrimp and Fish Burgers with Spicy Mayo

Dive into the flavors of the coast with these Shrimp and Fish Burgers, topped with a zesty spicy mayo that’ll have you reaching for seconds.

Ingredients

• 1 lb shrimp, peeled and deveined
• 1 lb white fish fillets (like cod or tilapia)
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 4 burger buns, toasted
• Lettuce and tomato slices for serving

Instructions

1. In a food processor, pulse the shrimp and fish until coarsely chopped. Transfer to a bowl.
2. Add breadcrumbs, egg, garlic powder, onion powder, salt, and black pepper to the bowl. Mix until just combined.
3. Form the mixture into 4 patties. Heat olive oil in a skillet over medium heat.
4. Cook the patties for 4-5 minutes per side, until golden and cooked through.
5. In a small bowl, mix mayonnaise and sriracha to make the spicy mayo.
6. Spread spicy mayo on the toasted buns, then assemble the burgers with lettuce, tomato, and a patty.

These burgers stand out with their perfect blend of seafood flavors and a kick from the spicy mayo, making them a hit for any summer BBQ.

Tip: For an extra crunch, add a slice of crispy bacon to your burger.

Baked Shrimp and Fish with Parmesan Crust

Dive into the flavors of the sea with this Baked Shrimp and Fish with Parmesan Crust, a dish that’s as easy to make as it is impressive to serve.

Ingredients

• 1 lb mixed shrimp and white fish fillets (like cod or halibut)
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tbsp melted butter
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix together 1/2 cup grated Parmesan cheese, 1/4 cup breadcrumbs, 1 tsp garlic powder, 1/2 tsp paprika, salt, and pepper to taste.
3. Arrange the shrimp and fish in the prepared baking dish. Drizzle with 1 tbsp fresh lemon juice and 2 tbsp melted butter.
4. Sprinkle the Parmesan mixture evenly over the seafood, pressing lightly to adhere.
5. Bake at 400°F for 15-20 minutes, until the crust is golden and the fish flakes easily with a fork.
6. Garnish with 2 tbsp chopped fresh parsley before serving.

The magic of this dish lies in the crispy Parmesan crust that locks in the moisture of the seafood, creating a perfect contrast of textures.

Tip: For an extra crispy top, broil for the last 2 minutes of baking, watching closely to prevent burning.

Shrimp and Fish Chowder

Warm up your evening with this creamy Shrimp and Fish Chowder, a comforting bowl that’s brimming with seafood goodness and a hint of smoky paprika.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 1 pound white fish fillets, cut into chunks
• 1/2 pound shrimp, peeled and deveined
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
3. Pour in chicken broth and bring to a simmer. Add fish chunks and shrimp, cooking for 5 minutes until seafood is just opaque.
4. Reduce heat to low, stir in heavy cream, and heat through without boiling, about 3 minutes.
5. Garnish with fresh parsley before serving.

The smoky paprika adds a depth of flavor that makes this chowder stand out, while the combination of shrimp and fish ensures every spoonful is packed with protein.

Tip: For an extra touch of richness, swap half the heavy cream with whole milk and add a tablespoon of butter at the end.

Shrimp and Fish Kebabs with Tzatziki Sauce

These Shrimp and Fish Kebabs with Tzatziki Sauce are a breeze to make and packed with flavor, perfect for your next backyard BBQ or cozy indoor gathering.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb firm white fish (like halibut or cod), cut into 1-inch cubes
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1 medium zucchini, sliced into 1/2-inch rounds
• 1 red bell pepper, cut into 1-inch pieces
• Wooden or metal skewers

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, black pepper, paprika, and dried oregano. Add shrimp and fish cubes, tossing to coat. Marinate in the refrigerator for 30 minutes.
2. Preheat grill to medium-high heat (about 375°F to 400°F). Thread marinated shrimp, fish, zucchini slices, and bell pepper pieces alternately onto skewers.
3. Grill kebabs for 3-4 minutes per side, or until shrimp are pink and fish flakes easily with a fork, about 8-10 minutes total.
4. Serve hot with Tzatziki Sauce on the side for dipping.

The combination of smoky grilled seafood with cool, creamy Tzatziki Sauce creates a delightful contrast that’s sure to impress. Perfect for when you want something light yet satisfying.

Tip: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.

Shrimp and Fish Pasta in Garlic Cream Sauce

Dive into the creamy, garlicky goodness of this Shrimp and Fish Pasta, a dish that promises to transport your taste buds straight to the coast with every bite.

Ingredients

• 8 oz linguine pasta
• 1/2 lb medium shrimp, peeled and deveined
• 1/2 lb white fish fillets (like cod or halibut), cut into bite-sized pieces
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp fresh parsley, chopped

Instructions

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1 minute until fragrant.
3. Add the shrimp and fish pieces to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are pink and the fish is opaque.
4. Pour in the heavy cream, then stir in the Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for 2-3 minutes until the sauce thickens slightly.
5. Add the cooked linguine to the skillet, tossing to coat evenly with the sauce. Cook for another minute to heat through.
6. Sprinkle with fresh parsley before serving.

The magic of this dish lies in the perfect balance of creamy sauce and the fresh, oceanic flavors of shrimp and fish, making it a standout meal that feels both indulgent and light.

Tip: For an extra touch of luxury, garnish with a squeeze of lemon juice and a sprinkle of additional Parmesan cheese right before serving.

Shrimp and Fish Stew with Tomatoes and Olives

Dive into the heartwarming flavors of the Mediterranean with this Shrimp and Fish Stew, a vibrant dish that combines succulent seafood with the tangy sweetness of tomatoes and the briny pop of olives.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup chicken broth
• 1/2 cup pitted kalamata olives, halved
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound mixed fish fillets (such as cod or halibut), cut into chunks
• 1/2 pound large shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the diced tomatoes, chicken broth, olives, oregano, salt, and pepper. Bring to a simmer and cook for 10 minutes to meld the flavors.
3. Gently add the fish chunks and shrimp to the pot. Cover and simmer until the fish is opaque and the shrimp are pink, about 8 minutes.
4. Sprinkle with fresh parsley before serving.

The magic of this stew lies in the harmony of flavors—each spoonful offers a taste of the sea, brightened by tomatoes and olives. It’s a simple yet sophisticated dish that feels like a getaway to the coast.

Tip: Serve with crusty bread to soak up the delicious broth.

Conclusion

We hope these 18 spicy shrimp and fish recipes inspire your next kitchen adventure! Perfect for home cooks looking to spice up their meals, each dish promises bold flavors and simple steps. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup on Pinterest for easy access. Happy cooking!

Share on Facebook

Post on X

Save