Category: Seafood

Simple Lemon Pepper Salmon

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!
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.      

Olive oil, lemon juice, lemon pepper, and garlic powder in a small bowl.A whisk is used to blend the lemon sauce ingredients in a bowl.

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.

Boneless, skinless salmon fillets are blotted dry using paper towels.Lemon sauce is generously brushed over the top of the salmon pieces.

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.

Salmon cooking in a large cast iron skillet, sauce side down.Salmon pieces are flipped, brushed with sauce, then cooked until done.

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.

A plate of simple lemon pepper salmon, cooked and ready to be eaten.

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.

The simple lemon pepper salmon, served with a green salad on the side.

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:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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)
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!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!

Grilled Lemon Herb Swordfish

Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!
Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

Do you enjoy swordfish? We really love this dense, firm and mild fish, but honestly… most of the time it is simply too expensive! Can you relate? Every now and then we buy swordfish as a special treat, but we split a large piece to reduce the portion size AND help make it worth our hard-earned bucks!

Since it was only my husband and I for dinner, we opted to split a large swordfish steak, which cost $10. Because we split it, that brought our cost down to $5 per serving (cheaper than a Big Mac at McDonalds)! Imagine that! A delicious, healthy portion of delicious, grilled swordfish that cost less than a fast food entree!

My husband searched online for a new recipe to try, found this one, and asked me if I would make it for dinner for the two of us.So I prepped it, my husband grilled it… and we both LOVED it! I think you will, too!

I’ve made quite a few recipes using swordfish over the years, and this one may be a new favorite! Here’s how to make grilled lemon herb swordfish (it’s easy and so delicious!).

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

Make The Lemon Herb Marinade

Combine extra virgin olive oil, soy sauce, red wine vinegar, minced garlic, oregano, lemon juice and lemon zest in a bowl. Whisk these ingredients well until they are well blended, and oil and vinegar have been fully incorporated.

Oil, vinegar, soy sauce, lemon juice, zest and spices for marinade in a bowl.

IMPORTANT TIP: If you’re making the full recipe (using 4 swordfish steaks), pour the marinade into a large shallow dish. Make sure the dish is large enough to place the swordfish in it in a single layer.

If you’re making only 1 or 2 pieces of swordfish, pour the marinade on a large, shallow dinner plate, big enough to hold the fish steak(s).

Lemon herb marinade is placed in a shallow dish or plate.

Marinade The Swordfish

Place the swordfish in the lemon herb marinade, and then turn it over, so all sides are covered with the marinade. Allow the fish to marinate for 15 minutes total (flipping it over halfway through the marinating time), then remove the fish from the marinade.

IMPORTANT: Be sure to remove the swordfish from the marinade at the 15 minute mark. The fish will already be well-seasoned by this time. More time spent sitting in the acidic marinade (from the lemons) can cause the fish to begin to break down and “pre-cook”. You do not want that, for best results!

A piece of swordfish is placed in lemon herb marinade for flavoring.Swordfish is covered with the lemon herb marinade before cooking.

Grill The Swordfish and Lemon Halves

Prepare your gas or charcoal grill by cleaning the metal grill grates clean, then oiling them well so the swordfish doesn’t stick while cooking.

Heat the grill to a Medium-High temperature (on a gas grill the temperature should be around 375°- 400°F.). Place the swordfish directly onto the hot, oiled grill.

Cook the swordfish for about 4-5 minutes, without disturbing or moving the fish, to give the grill time for good sear marks and browning.

The marinated swordfish cooks on a hot BBQ grill before turning it over.

Halfway Through Cooking

Carefully turn the fish to the other side and continue cooking it for another 4-5 minutes OR until it reaches an internal temperature of 135°F. on a digital thermometer. TIP: If you have a digital thermometer, use it! It’s the best way to not end up overcooking (and drying out) the fish!

When you flip the fish over, add the cut lemon halves to the grill (with the cut side facing down). Let them sear (and get charred) while the second side of the swordfish cooks.

Once the swordfish is finished cooking, remove the fish and lemons from the grill and place on a platter, and cover loosely with aluminum foil. Let the fish “rest” 5 minutes before serving, to let the internal juices “resettle”.        

A swordfish steak and half a lemon cooking on the BBQ grill over hot coals.One piece of grilled swordfish cooking over hot coals on a BBQ.

Serve The Grilled Lemon Herb Swordfish

Serve the grilled lemon herb swordfish with the seared lemon halves on the side. Garnish the swordfish with chopped parsley (if using). Squeeze the lemon juice from the grill-seared lemon halves over the cooked fish for an extra pop of flavor, if desired!

We love to serve the swordfish with buttered, seasoned pasta on the side. It is a perfect pairing for this delicious, grilled swordfish!

A piece of grilled lemon herb swordfish on a white plate with pasta.Grilled Lemon Herb Swordfish on a plate with pasta, peas and grilled lemon.

I hope you have the chance to try this delicious recipe for grilled lemon herb swordfish, and trust you will enjoy it as much as we do!

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 SEAFOOD Recipes?

You can find ALL of my recipes n the Recipe Index, which is located at the top of the page. I have a large variety of seafood recipes to choose from, including:

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Original recipe source and with thanks to Erin Clarke, at https://www.wellplated.com/grilled-swordfish/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Grilled Lemon Herb Swordfish
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

Category: Dinner, Entree-Seafood, Main Dish
Cuisine: All Cuisines
Keyword: grilled lemon herb swordfish
Servings: 4
Calories Per Serving: 361 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 swordfish steaks each between 6-8 ounces, as desired
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon low sodium soy sauce
  • 1 Tablespoon minced garlic (approx. 3 cloves)
  • 1 teaspoon dried oregano
  • 2 medium lemons (for juice, zest, etc.)** **divided use
Extras: oil (for the BBQ grill grate) / chopped fresh parsley (optional), for serving
    Instructions
    1. Make The Marinade: Combine olive oil, red wine vinegar, soy sauce, garlic, oregano, lemon juice and zest (from 1 lemon) in a bowl. Whisk until blended, and oil and vinegar are fully incorporated. (**Cut remaining lemon in half crosswise and set aside for grilling and garnishing dish later).

    2. IMPORTANT TIP: If you're making the full recipe (using 4 swordfish steaks), pour marinade into a large, shallow dish. Make sure dish is large enough to place the swordfish in it, in a single layer. If you're making only 1 or 2 swordfish steaks, pour marinade on a large, shallow plate, big enough to hold the fish steak(s).

    3. Place swordfish steak(s) in marinade; turn them over so all sides are lightly coated. Let fish marinate for 15 minutes total (no longer!), turning it over halfway through the marinating time, then remove fish from the marinade.

    4. Prepare gas or charcoal grill by cleaning grill grates, then oiling them well so fish doesn't stick. Heat grill to Medium-High temp. (on gas grill temp. should be 375°- 400°F.). Place swordfish directly onto hot, oiled grill. Cook for 4-5 minutes, without moving the fish, to get good sear marks and browning.

    5. Carefully turn fish to the other side; continue cooking it another 4-5 minutes OR until fish reaches an internal temp. of 135°F. on a digital thermometer. When you flip the fish over, add reserved cut lemon halves to the grill (cut side facing down). Let them sear while second side of swordfish cooks. Once done, remove fish and lemons from the grill; place on a platter. Cover loosely with foil. Let fish "rest" 5 minutes before serving.

    Recipe Notes

    NOTE: Caloric calculation was made, using a 6 ounce swordfish steak per serving.

    Nutrition Facts
    Grilled Lemon Herb Swordfish
    Amount Per Serving (1 (1/4 of total))
    Calories 361 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 3g
    Monounsaturated Fat 13g
    Cholesterol 112mg37%
    Sodium 284mg12%
    Potassium 815mg23%
    Carbohydrates 6g2%
    Fiber 2g8%
    Sugar 1g1%
    Protein 35g70%
    Vitamin A 225IU5%
    Vitamin C 29mg35%
    Calcium 36mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make Grilled Lemon Herb Swordfish on a gas or charcoal BBQ. Fish marinates in a simple sauce before grilling, which creates amazing flavor!

     

    Coconut Shrimp and Orange Sauce

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

    An orange sauce is made with marmalade, Dijon, honey and hot sauce.

    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.

    Flour, cornstarch, salt and pepper are combined in a large bowl.Water and oil are added to dry ingredients to make a batter for the shrimp.

    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.

    Shrimp are patted dry on paper towels before coating them in batter.

    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.

    Each shrimp is coated in the batter, one at a time.Battered shrimp are rolled in shredded coconut, until covered.

    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.

    Coconut shrimp are cooked in hot oil in batches until golden brown.Shrimp on a large baking sheet are kept warm while remaining shrimp cook.

    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!)

    Coconut Shrimp and Orange Sauce are served as a main dish or appetizer.Cooked coconut shrimp are golden brown and crunchy when served.

    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:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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!
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    The Grateful Girl Cooks!
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    Author's signature

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

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    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
    • cup all purpose flour
    • cup cornstarch
    • teaspoons salt
    • teaspoons pepper white or black
    • ¾ cup cold water
    • Tablespoons vegetable oil (for batter)
    • 2 cups vegetable oil (for frying shrimp)
    • cups shredded coconut
    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!Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

     

     

    Creole Shrimp and Rice

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

    Large shrimp must be peeled, deveined and tail removed before cooking.

    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.

    Chopped onions, celery and bell pepper cook in oil and butter in skillet.Minced garlic, a bay leaf and Creole spices are added to cooked 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.

    Tomato sauce, water and Worcestershire sauce are added to skillet.Creole sauce simmers in a large skillet until it has thickened.

    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).

    Shrimp are placed in the skillet of Creole sauce in a single layer.Tongs are used to flip the shrimp to cook the other side in the sauce.

    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!

    The shrimp are fully cooked in the Creole sauce and are ready to be served.

    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.

    Creole Shrimp and Rice, garnished with parsley, and served with lemon wedges.A white bowl, with Creole Shrimp and Rice and lemon slices inside.

    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:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) 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.
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    Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    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
    • 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!Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

      Lime Brown Butter Shrimp

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

      Ingredients are gathered to season this shrimp recipe.Large shrimp are blotted dry on paper towels before they are cooked.

      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.

      Butter is melted in a large skillet.Once butter is browned, thyme leaves and fresh lime zest are stirred in.

      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.

      Minced garlic is cooked in a small amount of the browned butter.The shrimp are added to the cooked garlic in skillet.

      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.

      Chili powder, cumin, salt and pepper are added and stirred into the shrimp.Lime Brown Butter Shrimp are cooked on both sides for 3-4 minutes total.

      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.

      Remaining brown butter lime sauce is added back into the skillet of shrimp.

      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.

      Lime Brown Butter Shrimp is served with a lime slice on top of white rice.

      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:

      Want More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) 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.
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      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      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
      • teaspoons minced garlic
      • 1 pound large raw shrimp deveined, tail removed (about 20-25)
      • ¼ teaspoon chili powder
      • teaspoon ground cumin
      • teaspoon salt and pepper (each) + more if needed, to taste
      • 4 thin lime slices *optional garnish for each serving*
      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!Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

       

      Teriyaki Shrimp Bowl

      Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.
      Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

      Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.

      The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.

      For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.

      You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).

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

      Make The Teriyaki Sauce

      Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.

      Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.

      Ingredients for Asian sauce in saucepan, with a spoon.

      In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.

      Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.

      The Asian style sauce thickens as it cooks and is shown on a spoon.

      Stir-Fry The Veggies

      Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.

      Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.

      Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.

      Baby Bella mushroom, and red, green and yellow bell peppers are stir-fried.

      Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.

      Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.

      Water is added to the stir-fried veggies in skillet with a wooden spoon.

      Cook The Shrimp

      The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).

      Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.

      Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.

      Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture. 

      Large shrimp are stir-fried in hot oil in a black skillet.

      Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.

      Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.

      Cooked sauce and veggies are added back into skillet with the shrimp.

      Garnish And Serve The Teriyaki Shrimp Bowl

      The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!

      Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!

      Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.

      Teriyaki shrimp bowl is served on rice, with green onion/sesame seed garnish.A serving of Teriyaki Shrimp Bowl, served on a bed of rice in a white bowl.

      I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.

      Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and I sincerely hope you 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 recipes featuring shrimp  you might enjoy, including:

      Interested In More Recipes? Get My FREE Newsletter!

      I publish a newsletter 2 times per month (1st and 15th) with recipes, tips, etc..
       I would be honored to have you 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, where you can submit your e-mail address to be added to my mailing list.

      Find Me On Social Media:

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      Author's signature

      Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Teriyaki Shrimp Bowl
      Prep Time
      10 mins
      Cook Time
      10 mins
      Total Time
      20 mins
       

      Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

      Category: Main Dish
      Cuisine: Asian
      Keyword: teriyaki shrimp bowl
      Servings: 4
      Calories Per Serving: 208 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Sauce:
      • 3 Tablespoons low-sodium soy sauce
      • 6 Tablespoons water
      • 2 Tablespoons brown sugar
      • 2 teaspoons honey
      • teaspoons minced garlic
      • teaspoons minced ginger
      • ¾ teaspoon toasted sesame oil
      • 1 Tablespoon cornstarch
      • Tablespoons cold water
      For Stir-Fry:
      • 1 pound large shrimp (31-40 count per lb.) peeled/de-veined
      • 2 cups bell peppers (red, yellow and green) any combination making 2 cups total
      • 1 cup sliced mushrooms (I use baby bella)
      • salt and pepper, to taste
      • 2 Tablespoons water
      • 1 Tablespoon vegetable oil **DIVIDED USE**
      Optional Garnish: sliced green onions and sesame seeds
        Instructions
        1. Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.

        2. In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.

        3. Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.

        4. Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture. 

        5. Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.

        6. Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),

        Recipe Notes

        NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.

        Nutrition Facts
        Teriyaki Shrimp Bowl
        Amount Per Serving (1 (1/4 of total))
        Calories 208 Calories from Fat 45
        % Daily Value*
        Fat 5g8%
        Saturated Fat 1g6%
        Trans Fat 0.03g
        Polyunsaturated Fat 3g
        Monounsaturated Fat 1g
        Cholesterol 183mg61%
        Sodium 769mg33%
        Potassium 593mg17%
        Carbohydrates 17g6%
        Fiber 2g8%
        Sugar 12g13%
        Protein 25g50%
        Vitamin A 2333IU47%
        Vitamin C 96mg116%
        Calcium 91mg9%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

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

        Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

        Batter-Fried Rockfish

        Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!
        Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

        Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

        I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

        My Inspiration For This Recipe

        Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

        The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

        I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well! 

        Fish and Chips (with mushy peas) for my hubby our first night in London.A piece of beer-battered fish I had in Scotland (chips/fries on the side).

        Okay… But What Is Rockfish?

        Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

        Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

        Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

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

        Prepare The Rockfish

        This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

        Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

        Two rockfish fillets are patted dry using paper towels.

        Make The Batter For The Fish

        In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

        A wet, thin batter is combined to help coat the fish fillets.

        Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

        You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

        Flour, salt and pepper will coat the fish fillets before battering them.

        Time To Batter The Rockfish

        Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

        Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

        A rockfish fillet is coated in a seasoned flour mixture on all sides.Flour-coated fish fillets rest on baking sheet before battering.

        Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

        Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

        A flour-coated rockfish fillet is covered with a wet beer batter on all sides.

        Fry The Battered Rockfish

        Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

        Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

        Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

        TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

        The fillets fry in hot oil until browned on the bottom and then flipped over.

        Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

        Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

        When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

        Both sides of the rockfish cook until golden brown and crispy.When done, the batter-fried rockfish is nicely browned on all sides.

        Drain And Serve The Batter-Fried Rockfish

        Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

        Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

        The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

        Two batter-fried rockfish fillets drain on paper towels after cooking.A piece of batter-fried rockfish, served with rice and mixed vegetables.

        I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

        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 ROCKFISH Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of delicious rockfish recipes for you to choose from, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) 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

        Author's signature

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Batter-Fried Rockfish
        Prep Time
        10 mins
        Cook Time
        8 mins
        Total Time
        18 mins
         

        Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

        Category: Main Dish, Seafood
        Cuisine: American
        Keyword: batter-fried rockfish
        Servings: 2
        Calories Per Serving: 382 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 10 ounces rockfish fillets = 2 fillets, about 5 oz. each
        For Dry Ingredients:
        • ½ cup all purpose flour
        • ½ teaspoon salt
        • ½ teaspoon pepper
        For Wet Batter:
        • ½ cup all purpose flour
        • ¾ teaspoon baking powder
        • 4 Tablespoons beer (can substitute club soda)
        • Tablespoons low-fat milk (1%)
        • ¼ teaspoon extra virgin olive oil
        • vegetable oil for frying about 1" deep in skillet
        Instructions
        1. Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.

        2. Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.

        3. Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.

        4. Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.

        5. Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.

        6. Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).

        7. Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.

        8. Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

        Recipe Notes

        NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

        Nutrition Facts
        Batter-Fried Rockfish
        Amount Per Serving (1 five oz. fillet)
        Calories 382 Calories from Fat 27
        % Daily Value*
        Fat 3g5%
        Saturated Fat 1g6%
        Trans Fat 0.03g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 1g
        Cholesterol 72mg24%
        Sodium 700mg30%
        Potassium 820mg23%
        Carbohydrates 51g17%
        Fiber 2g8%
        Sugar 2g2%
        Protein 33g66%
        Vitamin A 75IU2%
        Calcium 131mg13%
        Iron 4mg22%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

         

        Dover Sole Mediterranean Style

        Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.
        Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

        A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

        While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

        This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

        Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

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

        Pat The Dover Sole Dry

        The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

        For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

        Four Dover sole fillets are patted dry using paper towels.

        Sauté The Veggies

        Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

        Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

        Zucchini slices, onions, garlic and green peppers are cooked in olive oil.When the zucchini becomes crisp-tender, they are done cooking.

        Prepare The Fish And Veggies For Baking

        Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

        Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

        The zucchini mixture is placed in baking dish, in a single layer.Dover sole fillets are placed on top of the zucchini slices in pan.

        Make A Mediterranean Topping For The Dover Sole

        Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

        Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

        A sauce is made with diced tomatoes, olives, capers, sugar and lemon juice.Sauce is divided evenly over the top of each piece of fish in the baking dish.

        Bake The Dover Sole Then Add Parmesan Cheese

        Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

        Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

        The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven. 

        Grated Parmesan cheese is sprinkled on top of the baked fish.The Parmesan has melted on top of the Dover Sole Mediterranean Style.

        Time To Serve Dover Sole Mediterranean Style

        Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

        TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

        Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

        One serving of Dove Sole Mediterranean Style on a plate, with rice on the side.

        I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

        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 GREAT day!

        Looking For More DOVER SOLE 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 recipes featuring Dover Sole, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) 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.

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        Author's signature

        Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Dover Sole Mediterranean Style
        Prep Time
        15 mins
        Cook Time
        30 mins
        Total Time
        45 mins
         

        Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

        Category: Main Dish, Seafood
        Cuisine: Mediterranean
        Keyword: dover sole, Mediterranean
        Servings: 4
        Calories Per Serving: 257 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 teaspoons extra virgin olive oil
        • 2 medium zucchini cut in ½" thick, round slices
        • 2 Tablespoons green bell pepper (finely chopped)
        • 1 Tablespoon yellow onion (finely chopped)
        • 1 teaspoon minced garlic
        • 20 ounces Dover sole fillets (4 fillets about 5 oz. each)
        • 7 ounces diced tomatoes (canned)
        • 3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
        • 2 teaspoons capers drained/rinsed
        • ½ teaspoon granulated sugar
        • 1 teaspoon fresh lemon juice
        • ¾ cup freshly grated Parmesan cheese
        Instructions
        1. Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.

        2. Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).

        3. Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.

        4. Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.

        5. Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven. 

        6. Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

        Nutrition Facts
        Dover Sole Mediterranean Style
        Amount Per Serving (1 fillet with sauce)
        Calories 257 Calories from Fat 126
        % Daily Value*
        Fat 14g22%
        Saturated Fat 4g25%
        Trans Fat 0.01g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 6g
        Cholesterol 80mg27%
        Sodium 802mg35%
        Potassium 636mg18%
        Carbohydrates 9g3%
        Fiber 2g8%
        Sugar 5g6%
        Protein 25g50%
        Vitamin A 565IU11%
        Vitamin C 27mg33%
        Calcium 240mg24%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

         

        Szechuan Shrimp Stir-Fry

        Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.
        Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

        If you’re looking for an absolutely delicious Asian main dish, may I suggest this one for Szechuan Shrimp Stir-Fry? I use a sauce from another of my recipes, then added my own touch using lots of fresh veggies to make a delicious stir-fry.

        Yes, the ingredient list is fairly long, but please don’t let that stop you from making this dish. Most of the ingredients are the variety of fresh veggies used and the ingredients for the sauce which gives everything its great flavor!

        The recipe itself is very straightforward to make: You stir the sauce ingredients together (super-easy), cook veggies, cook shrimp, combine all, heat and serve.

        Your prep work (chopping veggies, mostly) will result in an amazing Asian-inspired dinner I truly believe you’re gonna LOVE! Here’s how to make this yummy meal.

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

        Make The Szechuan Sauce

        The homemade Szechuan sauce is the powerhouse flavor for this entire dish, and it is incredibly simple to make.

        Stir dry sherry (or cooking sherry), soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until the sugar dissolves. Set the bowl aside. That’s it… I told you it was EASY!

        A Szechuan sauce is made by combining several ingredients in a bowl.

        Cook The Vegetables

        Heat olive oil on Medium-High heat in a large skillet or wok. Once the oil is really hot (but not smoking) add the vegetables.

        For this recipe I use broccoli, celery, cauliflower, carrot, and red and yellow bell peppers. All of them are prepared ahead of time by separating into small florets, slicing and/or or chopping, which can be done ahead of time!

        Stir-fry the veggies for 4-5 minutes, stirring often until they become crisp-tender. Once done, transfer them out of the pan and into a bowl. Set aside.

        Don’t rinse off the pan (or wok). This is the same pan you will finish the entire stir-fry in, so keep it handy on the stove top.

        A variety of chopped vegetables are stir-fried in hot oil in a pan.Stir-fried vegetables are cooked until slightly tender in pan.

        About The Shrimp

        I use frozen, tail-off, peeled and deveined pre-cooked large shrimp for this recipe, and thaw them. This is a very convenient way to save time and effort in preparing the shrimp!

        Once the shrimp have thawed, drain off any accumulated liquid, then pat them dry with paper towels before proceeding with the recipe.

        Frozen pre-cooked shrimp are thawed, then patted dry before cooking.

        On Your Mark, Get Set… And Go!

        Get all the ingredients ready to go before beginning to make the whole stir-fry. Once you’re at this point, the cooking will go very quickly, so it’s important to have everything ready to go!

        All ingredient components are ready to make the Szechuan shrimp stir-fry.

        Time To Make The Stir-Fry

        Heat olive oil on Medium-High in the large skillet (or wok). Add the shrimp, green onions, and minced ginger and cook, stirring often for 2-3 minutes.

        Add minced garlic to the shrimp, and continue to cook for another minute, stirring often so the garlic doesn’t burn and become bitter.

        Now add the previously cooked veggies back into the skillet, and stir to combine these ingredients. Cook until heated through (1-2 minutes).

        Shrimp are stir-fried with green onions, fresh ginger, and garlic.The cooked vegetables are added back into the stir-fried shrimp.

        Pour the Szechuan sauce into the skillet, and stir, to fully coat all the shrimp and vegetables with sauce. Continue to cook for about 1-2 minutes, or until everything is fully heated through.

        Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve and be enjoyed!

        Szechuan sauce is added to the vegetables and shrimp in pan.Once heated through, the Szechuan Shrimp Stir-Fry is ready to serve.

        Serve The Szechuan Shrimp Stir-Fry

        Serve the stir-fry over hot steamed rice OR cooked noodles, whichever you prefer. There is enough stir-fry for four servings, so divide it evenly between four bowls or plates.

        OPTIONAL GARNISH: If desired, garnish each portion with white sesame seeds and/or additional sliced green onions before serving.

        We enjoy Szechuan shrimp stir-fry served over steamed white rice. The well-seasoned stir-fry pairs well with bland white rice, which also soaks up some of the sauce!

        A white bowl with white rice, topped with the Szechuan Shrimp Stir-Fry.

        I really hope you enjoy this recipe… we sure do! It will keep for 1-2 days in the refrigerator after cooking, and can easily be reheated in a microwave.

        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 GREAT day!

        Looking For More SHRIMP Recipes?

        You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a nice variety of recipes featuring shrimp, including:

        Want More Recipes? Get My FREE Newsletter!

        I publish a newsletter 2 times per month (1st and 15th) 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!
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        The Grateful Girl Cooks!
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        Author's signature

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
        Szechuan Shrimp Stir-Fry
        Prep Time
        15 mins
        Cook Time
        10 mins
        Total Time
        25 mins
         

        Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

        Category: Main Dish, Seafood
        Cuisine: Asian
        Keyword: Szechuan shrimp stir-fry
        Servings: 4
        Calories Per Serving: 237 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        For Szechuan Sauce:
        • 2 Tablespoons dry sherry or sherry cooking wine
        • 2 Tablespoons soy sauce
        • Tablespoons ketchup
        • 2 Tablespoons sweet chili sauce (i.e. Mae Ploy)
        • 2 teaspoons granulated sugar
        • 1 teaspoon red chili pepper flakes
        • ½ teaspoon salt
        For Vegetables:
        • 1 Tablespoon olive oil
        • ¾ cup broccoli florets
        • ½ cup cauliflower florets
        • ½ cup sliced celery
        • 1 medium carrot peeled, thinly sliced
        • ½ red bell pepper chopped
        • ½ yellow bell pepper chopped
        For Shrimp:
        • 1 pound large cooked shrimp peeled, deveined, tail off
        • 1 Tablespoon olive oil
        • ¼ cup sliced green onion (stem and bulb, thinly sliced)
        • 2 Tablespoons fresh minced ginger
        • 2 teaspoons minced garlic
        For Optional Garnish: sesame seeds/ additional green onion slices
          Instructions
          1. Stir sherry, soy sauce, sugar, salt, ketchup, sweet chili sauce, and red pepper flakes together in a bowl until sugar dissolves. Set aside.

          2. Heat oil on Medium-High heat in large skillet or wok. Once hot (but not smoking) add vegetables. Stir-fry 4-5 minutes, stirring often until they're crisp-tender. Transfer veggies out of skillet into a bowl. Set aside. Don't rinse pan (or wok).

          3. Pat thawed, drained shrimp dry with paper towels.

          4. Heat oil on Medium-High in large skillet (or wok). Add shrimp, green onions, and minced ginger; cook, stirring often, for 2-3 minutes. Stir in minced garlic; continue to cook for 1 minute, stirring often so garlic doesn't burn. Add cooked veggies, stirring until combined. Cook until ingredients are heated through (1-2 minutes).

          5. Pour sauce into skillet and stir, to coat shrimp/vegetables with sauce. Continue to cook 1-2 minutes, or until everything is heated through. Remove from heat.

          6. Serve over hot rice OR cooked noodles. OPTIONAL: If desired, garnish each serving with sesame seeds and/or additional sliced green onions. Enjoy!

          Recipe Notes

          NOTE: Caloric calculation does not include rice or noodles, as the type or quantity you use may vary.

          Nutrition Facts
          Szechuan Shrimp Stir-Fry
          Amount Per Serving (1 (1/4 of total))
          Calories 237 Calories from Fat 72
          % Daily Value*
          Fat 8g12%
          Saturated Fat 1g6%
          Trans Fat 0.01g
          Polyunsaturated Fat 1g
          Monounsaturated Fat 5g
          Cholesterol 183mg61%
          Sodium 925mg40%
          Potassium 643mg18%
          Carbohydrates 17g6%
          Fiber 2g8%
          Sugar 10g11%
          Protein 25g50%
          Vitamin A 3465IU69%
          Vitamin C 71mg86%
          Calcium 110mg11%
          Iron 1mg6%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Szechuan Shrimp Stir-Fry is a delicious meal for four, featuring shrimp, a variety of fresh vegetables, cooked in an Asian-inspired sauce.

          Stuffed Dover Sole For Two

          Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!
          Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

          Do you enjoy Dover sole? We like the Dover sole fillets, because they are mild in flavor, inexpensive to buy, and are very adaptable to the many ways they can be prepared.

          Today I want to share a simple, but delicious recipe for Stuffed Dover Sole For Two, and hope you enjoy it like we do. With a little bit of pre-planning, this can be a very quick meal to get on the table, and it tastes and looks great, too!

          The recipe makes four rolled and stuffed pieces of Dover sole. We usually serve two fillets per person because once rolled, the fish fillets are small, but you could serve four people (1 fillet per person) if you want smaller servings. Here’s how to make this dish.

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

          Make The Simple Lemon Butter Sauce

          Preheat your oven to 350°F. before beginning, because the prep for the fish only takes a few minutes. Grease or spray a medium baking dish on the bottom, and set aside. 

          Now let’s make the sauce. In a small bowl, stir lemon juice, melted butter, salt and black pepper together until fully combined. Set the bowl aside while you prepare the stuffing for the fish.

          You will use part of this sauce in the filling and then use the remaining sauce to drizzle on the fish roll-ups before they are baked.

          Lemon juice, melted butter, salt and pepper combine to make the sauce.

          Combine The Stuffing Ingredients

          Now you’re ready to make the filling for the fish fillets. This rice, cheese, and broccoli stuffing will be rolled up in each of the fish fillets before baking.

          In a separate medium-sized bowl, combine cooked broccoli, cooked brown (or white) rice, grated cheese, salt, pepper, and ½ TABLESPOON of the lemon butter sauce. Stir gently until these ingredients have been combined.

          TIP: If possible, pre-cook the broccoli and rice for the dish early in the day (or the night before). I like to do that, so when I’m ready to make our dinner, they’re already cooked, and this dish takes less prep time.

          Cooked rice, broccoli, grated cheese and spices for stuffing, in a metal bowl.After mixing, the stuffing ingredients are ready to add to the fish.

          Prepare The Dover Sole For Baking

          Lay the fish fillets out on several thicknesses of paper towels, and blot the fish on both sides, to remove excess moisture.

          Divide the rice/broccoli/cheese mixture evenly down the middle of each fillet, covering the entire length of the piece of fish. It typically averages out to approximately ½ cup of filling per piece of fish.

          Dover sole fillets on paper towels, to absorb excess moisture.Broccoli, cheese and rice mixture is used to top the Dove sole filets.

          Into The Baking Dish They Go

          Carefully roll up each piece of fish starting with the short end, then place them into the prepared baking dish, with the seam side DOWN.

          If any of the stuffing falls out while transferring the fish to the baking dish, just pick it up and put it back inside! Place the fish roll-ups side by side in the dish, because they will give support and hold together better while baking.

          Evenly divide and pour (or brush) the remaining butter mixture over the top of the fish fillets. Now the Stuffed Dover Sole for Two is ready for the oven!

          Fish fillets are rolled around the stuffing and placed in greased baking dish.Lemon butter sauce is drizzled over Stuffed Dover Sole For Two before baking.

          Bake The Fish

          Bake the fish at 350°F for 20-25 minutes (uncovered) OR until the fish flakes easily with a fork. Check the fish for “doneness” at 20 minutes.

          Depending on the thickness of the fillets used, it may take 3-5 more minutes to finish cooking all the way through. The fish will be pale and opaque on the surface once fully cooked.

          Remove the baking dish from the oven. Lightly sprinkle the top of each piece with paprika. The paprika adds extra color and flavor to the Dover sole, so don’t skip this final step.

          Paprika is sprinkled over the Stuffed Dover Sole For Two, once baked.

          Serve The Stuffed Dover Sole For Two

          Use a spatula to transfer the Stuffed Dover Sole For Two onto serving plates. We serve two fillets per person for a filling meal (they’re fairly small once rolled and baked), but the serving size is your choice.

          Serve with lemon slices on the side, so the juice can be squeezed over each piece, and then enjoy this simple, delicious dish.

          Stuffed Dover Sole For Two has a simple, classic flavor I believe you’ll appreciate. The small amount of rice, cheese, broccoli, etc. in the filling adds additional color, texture, nutrients and flavor to the fish.

          Lemon slices are used to garnish the Stuffed Dover Sole For Two on the plate.

          I really hope you have the opportunity to try this recipe or Stuffed Dover Sole For Two. If you choose to pre-cook the rice and broccoli ahead of time, this is a really quick meal to pull together at the last minute!

          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 GREAT day!

          Looking For More SEAFOOD Recipes?

          You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of seafood recipes to choose from, including:

          Want More Recipes? Get My FREE Newsletter!

          I publish a newsletter 2 times per month (1st and 15th) 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

          Author's signature

          Recipe adapted from: https://www.lovetoknow.com/food-drink/recipes/filet-sole-recipes

          ↓↓ PRINTABLE RECIPE BELOW ↓↓

          0 from 0 votes
          Stuffed Dover Sole For Two
          Prep Time
          10 mins
          Cook Time
          20 mins
          Total Time
          30 mins
           

          Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

          Category: Main Course
          Cuisine: American
          Keyword: stuffed Dover sole
          Servings: 2 (two fillets per serving)
          Calories Per Serving: 396 kcal
          Author: JB @ The Grateful Girl Cooks!
          Ingredients
          For Butter Sauce:
          • 1 Tablespoon butter, melted **DIVIDED USE**
          • ½ Tablespoon fresh lemon juice
          • ½ teaspoon salt
          • ¼ teaspoon ground black pepper
          For Fish:
          • 16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
          • 1 cup cooked broccoli florets chopped, cooked, drained
          • ½ cup cooked brown rice can substitute white rice
          • ½ cup grated cheddar cheese
          • paprika to lightly sprinkle on baked fish.
          • 2 thin slices lemon each cut in half, for garnish
          Instructions
          1. Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside. 

          2. In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.

          3. In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.

          4. Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.

          5. Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.

          6. Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.

          7. Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

          Nutrition Facts
          Stuffed Dover Sole For Two
          Amount Per Serving (2 fillets)
          Calories 396 Calories from Fat 180
          % Daily Value*
          Fat 20g31%
          Saturated Fat 10g63%
          Trans Fat 0.3g
          Polyunsaturated Fat 2g
          Monounsaturated Fat 5g
          Cholesterol 145mg48%
          Sodium 1010mg44%
          Potassium 577mg16%
          Carbohydrates 16g5%
          Fiber 2g8%
          Sugar 1g1%
          Protein 37g74%
          Vitamin A 818IU16%
          Vitamin C 43mg52%
          Calcium 277mg28%
          Iron 1mg6%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!