Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it’s easy and delicious!

Today I want to share a delicious dinner recipe featuring skinless salmon fillets! You know those nights when you need to get something good on the table for dinner, but it’s been a CRAZY busy day? That’s when this recipe will come in handy.

It’s as simple as whipping up a super easy sauce in under a minute, basting it on salmon fillets and cooking it under an oven broiler until done. That’s it!

How easy is that? The whole thing is typically on the table in about 10 minutes, from start to finish and has wonderful flavor. It’s EASY, it’s QUICK, and it’s GOOD! Here’s how to make Broiled Honey Dijon Salmon.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make the Honey Dijon Sauce

The only other ingredients you’ll need besides the salmon fillets are the ones used to make the delicious seasoning sauce. They are sea salt, chili powder, apple cider vinegar, cayenne pepper, honey, Dijon mustard and ground black pepper.

Combine all the sauce ingredients in a small bowl and stir well, until they are fully combined. This mixture is what you will use to bring additional flavor to the salmon.

Prepare The Salmon

Pat boneless, skinless salmon fillet dry by blotting them well using a paper towel to remove excess moisture.

The salmon I used this time were fairly thin (about ¾” thick), which means less cooking time, because thinner fillets take less time to cook through (approx. 7 minutes).

I normally use fillets that are 1″-1¾” thick, but either size is perfectly fine for this recipe, and both will yield good results if you simply keep an eye on them as they cook.

Place the fillets on parchment paper or aluminum foil and then place them on a rimmed baking sheet before seasoning the salmon. 

Here’s a photo of two thicker salmon fillets. If using fillets this size (about 1″-1¾” thick) it will usually take about 8-9 minutes to fully finish cooking them through.

Add The Honey Dijon Sauce And Then Broil

Use a pastry brush to fully coat each salmon fillet with the honey Dijon sauce. Put the sauce on thick and use it all to cover the top and sides of each piece.

Turn your oven setting to BROIL. Place the baking sheet about 5″-6″ away from the heat source. Broil the salmon for 7-10 minutes, depending on the thickness of the fillets you are using. 

Rotate the pan once during the broiling time to ensure even cooking. Keep an eye on the salmon as it cooks, to make sure it doesn’t “overcook” and dry out. The salmon, when done, should be cooked to a safe internal temperature of 145° and should flake easily with a fork.

Serve the broiled honey Dijon salmon with some of your favorite sides and enjoy this quick and easy seafood meal!

Steamed white rice and some crisp-tender steamed asparagus were the side dishes that were enjoyed with the salmon. Both pieces are shown on the plate in the photo below. It was all quite delicious!

I hope you have the opportunity to try broiled honey Dijon salmon and trust you will enjoy it as much as we do! It is such a quick prep for a really delicious dinner.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day, friend.

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious salmon recipes to choose from, including:

• Broiled Salmon with Pineapple Salsa
• Salmon In Spinach Cream Sauce
• Garlic Lime Baked Salmon
• Cedar Plank Grilled Salmon
• Sweet Spicy Salmon

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source: unknown

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Broiled Honey Dijon Salmon

Prep Time

2 mins

Cook Time

8 mins

Total Time

10 mins

 

Looking for a quick dinner? Make Broiled Honey Dijon Salmon in 10 minutes! Coated in honey Dijon sauce and broiled, it's easy and delicious!

Category: Entree-Seafood

Cuisine: All Cuisines

Keyword: broiled honey Dijon salmon

Servings: 2

Calories Per Serving: 201 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 (4-5 oz.) skinless salmon fillets approx. 1" thick

For Seasoning Sauce:

• 1 Tablespoon honey
• 1 Tablespoon Dijon mustard
• 1 Tablespoon apple cider vinegar
• ½ teaspoon chili powder
• ¼ teaspoon sea salt
• 1 pinch ground black pepper
• 1 pinch cayenne pepper

US Customary - Metric

Instructions

1. Turn oven to BROILER setting to preheat. Cover a baking sheet with parchment paper or aluminum foil.

2. Combine all sauce ingredients in a small bowl; stir until fully combined.

3. Blot salmon fillets dry using a paper towel. Place fillets on prepared baking sheet. Use a pastry brush to fully coat each salmon fillet (top and sides) with sauce.

4. Place baking sheet 5"-6" away from the heat source. Broil salmon for 7-10 minutes, depending on the thickness of the fillets. Rotate the pan once during broiling to ensure even cooking. Keep an eye on the salmon as it cooks, so it doesn't "overcook" and dry out. The salmon should be cooked to a safe internal temperature of 145° and flake easily with a fork when done.

5. Serve and enjoy!

Nutrition Facts

Broiled Honey Dijon Salmon

Amount Per Serving (1 g)

Calories 201 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Cholesterol 62mg21%

Sodium 432mg19%

Potassium 589mg17%

Carbohydrates 9g3%

Fiber 1g4%

Sugar 9g10%

Protein 23g46%

Vitamin A 220IU4%

Vitamin C 0.1mg0%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

I don’t know about you, but we enjoy grilling outside when Oregon’s rainy season is gone and the days heat up! My husband is our family’s “Grill-Master”, so he did the grilling you will see for this blog post!

We love salmon so much and today I want to share a recipe that shows how to make Grilled Plank Salmon and Tomatoes on a BBQ. This time we grilled 2 small salmon fillets (about 5 oz. each) for my husband and myself on a cedar plank.

In the past I’ve shared another great recipe for grilling a large salmon fillet on a cedar plank (with spices, lemon slices, etc.) for a larger number of servings. You can check out that recipe for Cedar Plank Grilled Salmon here.

Both recipes are wonderful and I’m confident you’ll enjoy them. But for now… here’s how easy it is to make absolutely delicious Grilled Plank Salmon and Tomatoes.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Thing – Soak The Cedar Plank!

NOTE: You can purchase cedar planks at most grocery stores nowadays. They usually come in packs of 3-4, are fairly inexpensive and typically are located near a fresh seafood counter.

You will need to plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. The soaking of the wood ensures the wood won’t burn right in front of your eyes while you’re grilling! Do NOT skip this step!

Stop up your kitchen sink and soak the cedar board (completely covered in water) for at least 35-40 minutes before putting it on the grill. You will have to weigh the board down in the water.

I usually fill several pans or large bowls with water to weigh it down and keep the board fully submerged in the water. Whatever item(s) you choose to use for this, the key is to use something heavy on top of the board! Once fully soaked, remove the plank from the water.

Prepare The Salmon Fillets For The BBQ

Pat two salmon fillets dry using paper towels. The spices you will need to season the fillets are onion powder, garlic powder, salt (table salt or sea salt) and black pepper.

Lightly season the salmon with the spices on both sides. Lay the salmon fillets on top of the soaked cedar plank, leaving only a small space in between them. Sprinkle each one with a few chopped fresh parsley leaves on top.

Season The Cherry Tomatoes

In a separate bowl, place de-stemmed cherry tomatoes (use about 20 of them for this recipe). Any kind of cherry tomatoes will be fine, but I enjoy using multi-colored tomatoes, so they look more interesting on the serving plate!

Drizzle the tomatoes lightly with extra virgin olive oil and gently toss them to coat. Season them lightly with salt, pepper, garlic powder and some Italian seasoning.

The cherry tomatoes don’t need much seasoning, so go easy when sprinkling it on. Gently stir the tomatoes to distribute the seasoning evenly.

Cook The Salmon

Heat your BBQ (gas or briquettes) until it’s really hot. Lay the soaked cedar plank (with salmon on top) directly on the hot grill grate over the hot coals.

Put the lid on the BBQ and let the salmon cook (and smoke) for 25-30 minutes undisturbed. The cooking time may vary slightly depending on the thickness of the salmon fillets you are using. 

The grilled plank salmon is done when it is cooked through, flakes easily, and has reached an internal temperature of 145°F. Remove the plank from the grill, take it inside, and cover the salmon to keep it warm while you grill the tomatoes.

Grill The Cherry Tomatoes

As soon as the salmon is done, place the seasoned tomatoes in a grilling basket and place the basket directly on the grill grate over the hot coals. Cook the tomatoes for 2-3 minutes total, turning them often (and gently) as they cook. 

The cherry tomatoes will begin to “blister” as they cook and are exposed to the high heat of the grill. They may even get a few light char marks. Once they’re blistered (don’t overcook!), remove the basket immediately from the grill and take inside.

Garnish The Grilled Tomatoes

Sprinkle the blistered, hot tomatoes with grated fresh Parmesan cheese, sprinkle with fresh chopped parsley, and GENTLY toss to cover them all.

Serve The Grilled Plank Salmon And Tomatoes

To serve the salmon fillets on a platter, place the grilled plank salmon and tomatoes onto the serving platter, surrounding the salmon with the hot grilled tomatoes for a colorful presentation. 

To serve on individual plates, place a salmon fillet on each plate and surround it with some of the grilled, “blistered” tomatoes. 

When you take a bite of those little grilled tomatoes, they pop with juices and sweet flavor and are a great addition to the smoky grilled salmon. YUM!

We also enjoyed having some homemade potato gnocchi along with the salmon and tomatoes to round out the meal.

I hope you have a chance to grill this delicious salmon dish and trust you will find it as enjoyable as we do! It’s such a simple meal to prepare, but it tastes SO GOOD!

Thanks for stopping by today and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you enjoy a wonderful day.

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of delicious salmon recipes to check out, including:

• Broiled Salmon with Pineapple Salsa
• Salmon In Spinach Cream Sauce
• Pan-Seared Salmon with Cilantro Lime Sauce
• Sweet Ginger Teriyaki Salmon
• Orange And Rosemary Glazed Salmon

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Grilled Plank Salmon and Tomatoes

Prep Time

10 mins

Cook Time

25 mins

Soaking Time for Cedar Plank

40 mins

Total Time

1 hr 15 mins

 

Enjoy delicious Grilled Plank Salmon and Tomatoes for a BBQ! Salmon cooked on cedar planks is served with grilled, seasoned cherry tomatoes.

Category: Main Dish

Cuisine: All Cuisines

Keyword: grilled plank salmon and tomatoes

Servings: 2

Calories Per Serving: 307 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salmon:

• 10 ounces skinless salmon fillets 2 fillets- 5 oz. each
• * garlic powder *Enough to lightly season fish (both sides)
• * onion powder *Enough to lightly season fish (both sides)
• * salt and pepper *Enough to lightly season fish (both sides)
• * chopped fresh parsley *Enough to lightly garnish fish

For Tomatoes:

• 20 small cherry tomatoes multi-colored, if available
• 2 tsp. extra virgin olive oil
• * garlic powder *Enough to lightly season tomatoes
• * salt and pepper *Enough to lightly season tomatoes
• * Italian seasoning *Enough to lightly season tomatoes

To Garnish Grilled Tomatoes:

• 1 Tbsp. fresh grated Parmesan cheese
• 1 teaspoon chopped fresh parsley

US Customary - Metric

Instructions

1. Soak cedar plank: Plan ahead because cedar planks must be thoroughly soaked in water before they are put on the grill. Soaking ensures the wood won't burn up while grilling! Do NOT skip this step! Stop up your kitchen sink; soak the cedar board (covered in water) at least 35-40 minutes before putting it on the grill. Weigh the board down to keep it submerged.

2. Prepare Salmon: Pat salmon dry using paper towels. Lightly season salmon with spices on both sides. Lay salmon fillets on top of soaked cedar plank, leaving small space in between them. Sprinkle salmon with chopped fresh parsley.

3. Prepare tomatoes: Place de-stemmed cherry tomatoes in small bowl. Drizzle with olive oil; toss gently to coat. Season lightly with salt, pepper, garlic powder and Italian seasoning. Gently stir tomatoes to distribute seasoning evenly. Set aside.

4. Grill Salmon: Heat BBQ (gas or briquettes) until really hot. Lay soaked cedar plank (with salmon on top) directly on the hot grill grate over hot coals. Cover BBQ; let salmon cook (covered) undisturbed for 25-30 minutes. Cooking time may vary slightly depending on thickness of the salmon. Salmon is done when cooked through, flakes easily, and has reached an internal temp. of 145°F. Remove plank from grill, take inside; cover salmon; keep it warm while you grill the tomatoes.

5. Grill Tomatoes: As soon as plank is removed, place tomatoes in a grilling basket; place basket directly on the grill grate over hot coals. Cook 2-3 minutes, turning often (and gently). Remove when tomatoes are blistered; take inside. Sprinkle tomatoes with Parmesan and fresh parsley.

6. Serve the salmon fillets with the grilled tomatoes and enjoy!

Recipe Notes

NOTE: The seasoning amounts are not specified in some cases. Use only enough of each one to lightly season the fish (on both sides) and the tomatoes. If no amount is identified, this seasoning was not included in the dietary calculation as amounts used may vary.

Nutrition Facts

Grilled Plank Salmon and Tomatoes

Amount Per Serving (1 (1/2 of total))

Calories 307 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 3g19%

Polyunsaturated Fat 4g

Monounsaturated Fat 7g

Cholesterol 84mg28%

Sodium 211mg9%

Potassium 1079mg31%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 4g4%

Protein 32g64%

Vitamin A 956IU19%

Vitamin C 39mg47%

Calcium 101mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.

Today I would like to share an easy to prepare seafood main dish with you that I found online a while ago. The main ingredients are cod fillets and russet potatoes (along with butter, olive oil and spices). It’s a fairly simple recipe that will serve 3 people.

There are two cooking methods used to make the dish. Potatoes are roasted in the oven; the fish is added on top (same dish), then everything finishes cooking under the broiler in the oven. It’s a really nice tasting meal, and here is how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Potatoes

Wash 2 large russet potatoes (or 3 medium- about 1 pound total), then remove the peels. Once they’re peeled, slice the potatoes into 1/8″ thick rounds (width-wise) using a sharp knife or a mandoline slicer. Place the potato slices in a medium bowl.

Combine 2 Tablespoons of melted butter and 2 Tablespoons of extra virgin olive oil in a separate bowl. Remove 1 Tablespoon of this mixture and set it aside (to drizzle on the fish later).

Pour the remaining 3 Tablespoons of the butter and olive oil mixture over the potatoes and toss them well, until the potato slices have been coated on all sides. 

Grease a 9″ square baking dish with non-stick spray, then spread the coated potato slices evenly in the dish, keeping them in a single layer. Season the potatoes generously with salt, pepper, garlic powder and paprika. 

Bake The Seasoned Potato Slices

Bake the potato slices at 400°F. for 35-40 minutes until the slices have softened and are light golden brown in color. Flip the potatoes over halfway through the baking time, then re-spread them in the dish and continue baking. TIP: I encourage you to check on the potatoes a couple of times while they bake to ensure they don’t get too crispy.

Remove the pan from the oven once the potatoes are finished cooking. Turn on the BROILER for the oven, and make sure the oven rack is moved to about 6 inches from the heat source for the final step.

Add The Cod Fillets

Now it’s time to add the cod fillets and finish cooking this dish! Place three 1″ thick cod fillets (with or without skin on the bottom) on top of the potato slices, leaving a small amount of space in between each one.

We used cod fillets with skin on (this time), then removed the skin once everything was ready, but this is your choice, however you prefer it. Drizzle or brush the reserved melted butter and olive oil mixture over the top of the fillets. Lightly season the fish with additional salt (if desired), then sprinkle them with fresh thyme leaves. 

Time For The Broiler

When the broiler is hot and the oven rack is in place, put the baking dish back in the oven, about 6″ away from the direct heat of the broiler. Broil the fish for 7-10 minutes OR until the fish is cooked through, and the potatoes are crispy and browned. 

Ours usually takes the full 10 minutes, but the time may vary depending on the thickness of the fish. Keep an eye on the fish while it broils. If you notice the potatoes begin to get too browned or start to burn slightly, simply move the dish further away from the broiler!

The baked cod and potatoes are done when the potatoes are browned and crispy, and the cod flakes easily with a fork and is cooked all the way through.

Serve The Baked Cod And Potatoes

Remove the baking dish from the oven and serve the baked cod and potatoes immediately. Serve the fish on top of the potatoes or serve the cod with the potatoes on the side.

Sprinkle more fresh thyme leaves on top of the fish before serving (if desired). We enjoy serving the baked cod and potatoes with a salad or a green veggie on the side.

I hope you have the opportunity to try this delicious seafood recipe and trust you will find it enjoyable. It’s a really uncomplicated recipe to make and has good flavors.

Thanks so much for stopping by and please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More COD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious recipes featuring cod you can check out, including:

• Beer Battered Fish and Chips
• Roast Cod with Garlic Bacon Butter
• Chili, Lime & Cumin Cod
• Parmesan Crust Baked Cod

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Mark Bittman via New York Times Cooking at: Roasted Cod and Potatoes Recipe

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Baked Cod and Potatoes

Prep Time

15 mins

Cook Time

45 mins

Total Time

1 hr

 

Baked Cod and Potatoes is a simple, delicious dish featuring cod fillets roasted on top of buttery, crispy, well-seasoned potato slices.

Category: Main Dish

Cuisine: All Cuisines

Keyword: baked cod and potatoes

Servings: 3

Calories Per Serving: 366 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 large russet potatoes (about 1 pound) or 3 medium
• ¼ medium yellow onion thinly sliced
• 2 Tablespoons butter melted
• 2 Tablespoons extra virgin olive oil
• salt and pepper to generously season potatoes
• garlic powder to generously season potatoes
• paprika to generously season potatoes
• ¾ pound cod fillets (3 fillets) approx. 1" thick and 4 oz. each
• fresh thyme leaves (chopped) to lightly season fish
• additional salt (optional) to lightly season fish

US Customary - Metric

Instructions

1. Preheat oven to 400℉. Grease or spray bottom of a 9" square baking dish.

2. Wash and peel potatoes. Slice potatoes into 1/8" thick rounds using a knife or mandoline. Place potato slices in a bowl.

3. Combine melted butter and olive oil in a separate bowl. Remove 1 Tablespoon of mixture; set aside (to drizzle on fish later). Pour remaining butter/oil mixture on potatoes; toss well until potatoes are coated. Spread potatoes in prepared dish, in a single layer. Season generously with salt, pepper, garlic powder and paprika.

4. Bake the potatoes at 400°F. for 35-40 minutes until softened and light golden brown in color. Flip slices over halfway through baking time, then re-spread them in the dish; continue baking. TIP: Check on potatoes 2-3 times while they bake so they don't get too crispy.

5. Remove potatoes from oven. Turn on the BROILER: move oven rack to 6" below broiler heat source. Place cod fillets on top of potatoes. Drizzle reserved butter/oil mixture over the fish. Lightly sprinkle fish with additional salt (if desired), then sprinkle with fresh thyme leaves.

6. Put baking dish under broiler (6" away from heat source). Broil 7-10 minutes OR until fish is cooked through (flakes easily with a fork), and potatoes are crispy/browned. Time may vary depending on thickness of fish. TIP: Keep an eye on everything as it broils. If potatoes begin to burn, move baking dish further away from the broiler!

7. Remove from oven; serve immediately. Serve fish on top of the potatoes or with potatoes on the side. Enjoy!

Nutrition Facts

Baked Cod and Potatoes

Amount Per Serving (1 1 fillet + potatoes)

Calories 366 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 69mg23%

Sodium 129mg6%

Potassium 1115mg32%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 24g48%

Vitamin A 280IU6%

Vitamin C 10mg12%

Calcium 42mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!

Looking for a quick main dish that is easy to make, tastes good, and is ready in under 15 minutes? How about this recipe for Simple Lemon Pepper Salmon?

Boneless, skinless salmon pieces are brushed with a simple lemon sauce, then cooked in a skillet for 7-8 minutes until done. That’s it!

The lemon sauce is super easy to make and only has 4 ingredients: olive oil, fresh lemon juice, lemon pepper and garlic powder. How’s that for simple?

This easy to fix dish is perfect for busy days when all you want to do is get food on the table quickly and with minimal fuss! Here’s how to make 4 servings of simple lemon pepper salmon.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Lemon Pepper Sauce

Measure extra virgin olive oil, fresh lemon juice, lemon pepper, garlic powder into a small bowl. Use a whisk to fully blend and incorporate these ingredients.

This is the sauce you will use to baste the salmon for cooking. Set it aside while you prep the salmon pieces, then give it another good whisk before brushing it onto the fish.      

Prepare The Salmon

You can use boneless, skinless salmon fillets for this dish OR you whatever cut of boneless, skinless salmon pieces you have available.

Pat the fish dry with paper towels, then brush the sauce (use about ½ of the total amount) over the top of each piece until it is covered. You will add the remaining sauce to the other side later while cooking.

Cook The Simple Lemon Pepper Salmon

Heat a large skillet on Medium heat until very hot, but not smoking. When the skillet is hot, place the salmon pieces LEMON SAUCE SIDE DOWN in the skillet.

Immediately brush the remaining sauce over the top of each piece, until it is covered, as well. Let the salmon cook, undisturbed (don’t move it) for 4-5 minutes, or until it is about 70% cooked through.

Carefully turn each piece of salmon over in the skillet. Cook the other side for 2-3 more minutes, or until the salmon is cooked through and flakes easily.

The salmon should be lightly browned on all sides. TIP: If you have a meat thermometer, the internal temperature of fully cooked salmon should be145°F.

Serve The Salmon

 Once the salmon is finished cooking, transfer it out of the skillet carefully, using a spatula. Serve the fish immediately, while it is hot.

Serve the simple lemon pepper salmon with a favorite side dish. We enjoy it with steamed rice on the side, but when my husband and I want to go light on calories, we serve it with a mixed green salad.

This is such an easy dish to fix! I hope you enjoy this simple salmon recipe, because it ‘s so quick to prepare, and the cooked salmon has good flavor!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious recipes featuring salmon you can check out, including:

• Orange and Rosemary Glazed Salmon
• Salmon in Spinach Cream Sauce
• Broiled Salmon with Pineapple Salsa
• Cedar Plank Grilled Salmon
• Garlic Lime Baked Salmon

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: Kelly Shaban via the “Costco Connection Magazine”, July 2024 edition

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Simple Lemon Pepper Salmon

Prep Time

5 mins

Cook Time

8 mins

Total Time

13 mins

 

Simple Lemon Pepper Salmon is a tasty seafood dish to make in a flash! Fillets are covered with a lemon/olive oil sauce, then skillet-cooked!

Category: Dinner

Cuisine: All Cuisines

Keyword: simple lemon pepper salmon

Servings: 4

Calories Per Serving: 300 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 3 Tablespoons extra virgin olive oil
• 3 Tablespoons fresh lemon juice
• 2 teaspoons lemon pepper
• ¼ teaspoon garlic powder
• 4 salmon fillets, boneless and skinless about 5 ounces each-("½-¾" thick)

US Customary - Metric

Instructions

1. Place olive oil, fresh lemon juice, lemon pepper, & garlic powder in a small bowl. Use a whisk to fully blend and incorporate these ingredients. Set aside.

2. Pat salmon dry with paper towels, then brush lemon sauce (use about ½ of the total amount) over the top of each piece until covered. (Remaining half of sauce will be added to the other side while cooking).

3. Heat a large skillet on Medium heat until very hot, but not smoking. Place salmon pieces SAUCE SIDE DOWN in the skillet. Brush remaining sauce over the top of each piece, until covered. Let salmon cook undisturbed (don't move it) for 4-5 minutes, or until it's about 70% cooked through.

4. Carefully turn each piece of salmon over. Cook the other side 2-3 more minutes, or until the salmon is cooked through and flakes easily. Salmon should be lightly browned on all sides. Internal temp. of fully cooked salmon should be 145°F.

5. Serve the simple lemon pepper salmon with a favorite side dish. Enjoy!

Nutrition Facts

Simple Lemon Pepper Salmon

Amount Per Serving (1 fillet)

Calories 300 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Polyunsaturated Fat 5g

Monounsaturated Fat 11g

Cholesterol 78mg26%

Sodium 63mg3%

Potassium 722mg21%

Carbohydrates 2g1%

Fiber 0.3g1%

Sugar 0.3g0%

Protein 28g56%

Vitamin A 63IU1%

Vitamin C 4mg5%

Calcium 22mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Today I want to share a recipe for coconut shrimp and orange sauce that we enjoy! The recipe (from Six Sisters Stuff) is a “copycat” style recipe, similar to Outback Steakhouse’s Coconut Shrimp.

What I like about this recipe is that it is delicious and flexible, meaning it can be made as a main dish OR it can be made to serve as an appetizer. Whatever floats your boat, right?

Shrimp is battered, then rolled in shredded coconut, then fried for about 3 minutes in hot oil until cooked through and golden brown.

The shrimp is then served with an absolutely delectable orange marmalade/honey/ Dijon sauce to dip the shrimp in. It’s delicious! Here’s how to make Coconut Shrimp and Orange Sauce!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Orange Sauce For Dipping 

To make the dipping sauce, stir orange marmalade, honey, Dijon mustard and a small amount of hot sauce in a bowl until combined.

This is the sauce which will be used for dipping the shrimp in, at serving time. Set the sauce aside while you prepare the shrimp.

Prepare The Batter For the Shrimp

The first thing you need to do to make the batter is whisk (or stir) all purpose flour, cornstarch, salt and pepper together in a medium-sized mixing bowl.

Add cold water, and vegetable oil, then whisk these ingredients together until they are fully blended. This is the batter for the shrimp. Set the batter to the side.

Getting Everything READY 

Pat shrimp dry using paper towels. I remove the tail end, but if you want to leave them on for holding them, go for it!

TIP: When I make this for a meal, I usually pull the tails off. If I will be serving them as an appetizer, leaving the tails on gives your guests a good “handle” for dipping the shrimp in the orange sauce. It’s YOUR choice!

Place shredded coconut on a small cookie sheet or a large plate, and spread it out. You will dip the battered shrimp in it.

Batter Up!

Heat 2-3 inches of vegetable oil in an electric skillet or in a large pot. The oil needs to be heated to 325°F before adding any shrimp, for best results.

When the oil is at the required temperature, coat each shrimp in the batter. Let any excess batter drip back into the bowl, then roll each shrimp in the shredded coconut to cover on all sides.

Cooking The Shrimp

IMPORTANT: If you will be cooking the shrimp in batches, preheat your OVEN to 400°F. before cooking the shrimp. You can then keep the shrimp (each batch) warm while you continue to batter and cook any remaining shrimp.

Carefully add the battered (and rolled in coconut) shrimp to the hot oil. Cook them in batches so you don’t overcrowd the pan, but only cook them until they turn golden brown in color on all sides.

The shrimp should only cook for about 3 minutes or so, in total. Turn the shrimp over midway during the cooking time to ensure both sides are lightly browned. Keep an eye on them as they fry, so you don’t overcook the shrimp or burn the coconut.

When done, the shrimp should be completely cooked through, and golden brown in color. Transfer the cooked shrimp to a large baking sheet as you remove them from the hot oil.

It’s important to make sure the oil heat is back to 325°F before adding and cooking a second batch of the shrimp, for best results. TIP: If you’re cooking the shrimp in batches, keep the already cooked shrimp warm in a pre-heated oven while you cook the other batches.

Serving The Coconut Shrimp And Orange Sauce

Place the reserved orange sauce in a small dish, and place the sauce on a plate or platter with the shrimp. Serve the coconut shrimp and orange sauce to your family and/or friends as a main dish OR appetizer!

This recipe, as written, will yield about 4 servings (when used as a main dish), and more than that if the shrimp is used as an appetizer (leave the tails on when cooking OR serve with toothpicks for dipping in the sauce!)

I hope you enjoy this recipe for coconut shrimp and orange sauce. The sweet citrus sauce is a perfect condiment for the slightly crunchy, coconut covered fried shrimp!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious shrimp recipes for you to enjoy, including:

• Honey Garlic Shrimp
• Shrimp Scampi
• Lime Brown Butter Shrimp
• Fried Shrimp
• Szechuan Shrimp Stir-Fry

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Coconut Shrimp and Orange Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp, orange sauce

Servings: 4 (main dishes-more if served as appetizer)

Calories Per Serving: 773 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Orange Sauce:

• ½ cup orange marmalade
• 3 Tablespoons honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon Tabasco sauce or other hot sauce

For Shrimp:

• 16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
• ⅓ cup all purpose flour
• ⅓ cup cornstarch
• 1½ teaspoons salt
• 1½ teaspoons pepper white or black
• ¾ cup cold water
• 1½ Tablespoons vegetable oil (for batter)
• 2 cups vegetable oil (for frying shrimp)
• 2½ cups shredded coconut

US Customary - Metric

Instructions

1. Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.

2. In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.

3. Place shredded coconut on cookie sheet or large plate; spread it out.

4. IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.

   Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.

5. When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.

6. Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!

Nutrition Facts

Coconut Shrimp and Orange Sauce

Amount Per Serving (1 (1/4 of total))

Calories 773 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 21g131%

Trans Fat 0.1g

Polyunsaturated Fat 11g

Monounsaturated Fat 5g

Cholesterol 183mg61%

Sodium 1235mg54%

Potassium 540mg15%

Carbohydrates 85g28%

Fiber 4g17%

Sugar 61g68%

Protein 26g52%

Vitamin A 32IU1%

Vitamin C 3mg4%

Calcium 107mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!

If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.

This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).

The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!

Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Shrimp

For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.

Make The Creole Sauce

In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.

By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!

Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.

Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.

Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.

Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.

Time To Add The Shrimp!

When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.

Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).

Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).

Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!

Serve The Creole Shrimp And Rice

Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.

It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.

I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes, including:

• Fried Shrimp
• Shrimp and Broccoli Stir-Fry
• Honey Garlic Shrimp
• Lime Brown Butter Shrimp
• Szechuan Shrimp Stir-Fry

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Creole Shrimp and Rice

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

Category: Main Dish

Cuisine: Cajun, Creole

Keyword: Creole shrimp and rice

Servings: 4

Calories Per Serving: 392 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons vegetable oil or other neutral oil
• 1 medium yellow onion peeled/ finely chopped
• 2 stalks celery finely chopped
• 1 medium green bell pepper deseeded/ finely chopped
• 4 cloves garlic minced
• 1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
• 1 bay leaf
• 15 ounces tomato sauce (canned) = 1 can
• 1 cup water
• 1 Tablespoon Worcestershire sauce
• 1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
• Tabasco sauce to taste (start with 1-2 shakes)
• salt and black pepper to taste
• 2 cups COOKED rice (½ cup cooked rice per serving)

Optional Garnishes For Serving: chopped parsley and lemon slices

Instructions

1. In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.

2. Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.

3. Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.

4. Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).

5. Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).

6. Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

Recipe Notes

NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.

Nutrition Facts

Creole Shrimp and Rice

Amount Per Serving (1 (1/4 of total))

Calories 392 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 229mg76%

Sodium 1.587mg0%

Potassium 757mg22%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 7g8%

Protein 28g56%

Vitamin A 1.729IU0%

Vitamin C 37mg45%

Calcium 151mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First

To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

Brown The Butter

Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

Season And Cook The Shrimp

Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

Stir the browned butter in only until reheated (less than a minute), and then the  lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

Serve The Lime Brown Butter Shrimp

To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider. 

Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, may God bless you, and have a GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes to check out, including:

• Shrimp Scampi
• Pineapple Coconut Shrimp Kabobs
• Fried Shrimp
• Szechuan Shrimp Stir-Fry
• Honey Garlic Shrimp

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

PRINT

Lime Brown Butter Shrimp

Prep Time

8 mins

Cook Time

12 mins

Total Time

20 mins

 

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Category: Main Dish, Seafood

Cuisine: All Cuisines

Keyword: lime brown butter shrimp

Servings: 4

Calories Per Serving: 199 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 Tablespoons butter = ½ stick
• ½ teaspoon fresh thyme leaves
• 1 lime zest of
• 1¼ teaspoons minced garlic
• 1 pound large raw shrimp deveined, tail removed (about 20-25)
• ¼ teaspoon chili powder
• ⅛ teaspoon ground cumin
• ⅛ teaspoon salt and pepper (each) + more if needed, to taste
• 4 thin lime slices *optional garnish for each serving*

US Customary - Metric

Instructions

1. Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.

2. Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.

3. Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.

4. Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.

5. Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

Nutrition Facts

Lime Brown Butter Shrimp

Amount Per Serving (1 g)

Calories 199 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 213mg71%

Sodium 300mg13%

Potassium 313mg9%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 23g46%

Vitamin A 400IU8%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!