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Seafood

Seafood and the beach go hand-in-hand, so whenever I am getting ready to host some friends here at the beach or I am just in the mood, I love to create bold flavors with seafood. Enjoy these seafood-based or inspired recipes.

Honey Butter Old Bay Salmon (Easy Sheet Pan Dinner)

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Honey Butter Old Bay Salmon is the easiest sheet pan dinner. This healthy meal uses simple ingredients to come together in 30 minutes! This easy salmon recipe will become your next go-to weeknight dinner. 

Sheet pan dinner with asparagus, salmon and potatoes.

Sheet pan dinners are one of my favorite ways to cook dinner. All of the ingredients cook together saving me time and dishes. What can be better for a simple weeknight meal?  

In an attempt to eat healthier and introduce my children to different protein sources, we have been trying lots of different fish recipes. Salmon is one of my family’s favorite fishes. I love the fatty acid benefits and they love the sweet flavor. Here is another simple fish dinner to try with your families: One Pan-Roasted Fish with Garlic and Cherry Tomatoes. This white fish recipe is elegant yet simple to make. 

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Why You’ll Love This Recipe

  • Easy! Many people are intimidated to cook fish. Don’t be! Only one pan is needed for this 30-minute dinner! 
  • Tasty! Honey Butter Salmon is mixed with the classic Old Bay Seasoning for a sweet and salty taste. Even if you aren’t a fan of salmon, this recipe will change your mind. 
  • Versatile! Switch up the vegetables on this sheet pan dinner for ones that your family loves. 

Ingredients

Honey Butter Old Bay Salmon ingredients.
  • Salmon Fillets act as the protein for this dinner. 
  • Honey, Melted Butter, and Old Bay are combined to glaze the salmon for a sweet and salty combination. 
  • Potatoes and Asparagus are cooked on the same pan as the salmon for a complete sheet pan dinner. 
  • The vegetables are seasoned with Extra Virgin Olive Oil, Salt, and Black Pepper. 

See the recipe card below for exact ingredient measurements. 

Substitutions and Variations

  • You can use fresh salmon fillets, frozen salmon fillets that are de-thawed before cooking, a one-pound portion of salmon, or a side of salmon. If cooking a large piece of salmon, cut it into portions after cooking. 
  • If you don’t have Old Bay Seasoning, try using J.O. Seasoning. You can also use Cajun Seasoning. Or, make your own seasoning by combining paprika, celery salt, and a little red pepper. 
  • For ease of cooking, I use bite-size yellow or red potatoes. You can also cut sweet potatoes or yellow potatoes into 1-inch size chunks. 

Instructions

Sheet pan covered with parchment paper.

Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. 

Potatoes on a sheet pan tossed with salt, pepper and EVOO.

Step 2: Toss the potatoes with Extra Virgin Olive Oil, salt and pepper. Bake potatoes for 15 minutes. 

Melted butter and honey combined in a small bowl.

Step 3: While the potatoes are baking, microwave the honey and butter together for 30 seconds. If the butter is not melted, microwave for 15-second intervals until it is melted. 

Melted butter and honey mixed with Old Bay Seasoning.

Step 4: Add the Old Bay Seasoning to the mixture. Whisk together.

Salmon on a sheet pan with semi-roasted potatoes.

Step 5: Add the salmon to the same sheet pan that the potatoes are on. Drizzle the butter mixture over top of the salmon.

Sheet pan dinner before going into the oven with potatoes, asparagus and salmon.

Step 6: Toss the asparagus with Extra Virgin Olive Oil, Salt, and Pepper. Add to the same sheet pan. Cook for 15 more minutes until salmon has reached desired doneness and reached an internal temperature of 145 degrees Fahrenheit. 

Equipment

  • Small Mixing Bowl to microwave honey and butter
  • Rimmed Baking Sheet
  • Parchment Paper 

Storage

Leftover salmon can be stored in an airtight container for up to two days in the refrigerator. I recommend waiting until the salmon cools completely before placing it in the container. 

Top tip

If using frozen salmon, pat any extra moisture with a paper towel prior to cooking.

Salmon sheet pan dinner after baking .

FAQ

Do you cook salmon with the skin on?

Yes, cook this salmon with the skin on. Keeping the skin on while cooking, locks in moisture. After cooking, I cut the salmon fillet away from the skin. However, it is safe to eat salmon skin, and is a very nutritious part of the salmon. 

What is the best kind of salmon to buy?

When buying fish, I always prefer to buy fresh not frozen fish. In my opinion, the best kind of salmon is a fresh, large fillet with the skin still on. I like to cook one large fillet on my sheet pan and then slice it into individual servings. This salmon is always moist. 

How do I know when salmon is cooked through?

Salmon is cooked through when the internal temperature of the meatiest part of the fish reaches 145 degrees Fahrenheit. The salmon will change from a bright pink color to a light pink color and easily flake. 

Looking for other seafood and simple dinner recipes? Try one of these:

Pairing

These are my favorite dishes to serve with salmon:

Salmon fillets on baking sheet with asparagus and potatoes.
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5 from 1 vote

Honey Butter Old Bay Salmon (Easy Sheet Pan Dinner)

Honey Butter Old Bay Salmon is the easiest sheet pan dinner. This healthy meal uses simple ingredients to come together in 30 minutes! This easy salmon recipe will become your next go-to weeknight dinner. 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 476kcal
Author: Lynne Kenton

Equipment

  • Small Mixing Bowl
  • Rimmed Baking Sheet
  • Parchment Paper

Ingredients

  • 1 pound Bite Size Potatoes
  • 2 tbsp EVOO
  • Salt and Pepper
  • 4 Salmon Filets 4-5 ounces each
  • 2 tbsp Melted Butter
  • 2 tbsp Honey
  • 2 tsp Old Bay

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
  • Toss the sweet potatoes with EVOO, Paprika, Salt and Pepper. Roast for 15 minutes. Remove from the oven.
  • Microwave the butter and honey to mix together. Whisk in the Old Bay. Brush the tops of the salmon with the honey butter mixture.
  • Toss the asparagus with remaining EVOO. Season with salt and pepper.
  • Add salmon filets and asparagus to the baking sheet.
  • Bake for 12-15 minutes until salmon reaches an internal temperature of 145 degrees Fahrenheit.

Nutrition

Serving: 4g | Calories: 476kcal | Carbohydrates: 29g | Protein: 36g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 127mg | Potassium: 1.324mg | Fiber: 3g | Sugar: 10g | Vitamin A: 272IU | Vitamin C: 23mg | Calcium: 46mg | Iron: 3mg

The Ultimate Seafood Charcuterie Board

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The Ultimate Seafood Charcuterie Board is an awe-inspiring platter perfect for the holiday season! This ‘Seacuterie Board’ is a seafood lovers take on a traditional charcuterie board and is sure to be an exceptional centerpiece for your next gathering! 

Cheese and deli meat option added to seafood platter for a complete Seafood Charcuterie Board

Boards have been all the rage over the past few years because they are simple to make and you can often please many palates. There has been the breakfast board, dessert charcuterie boards and even butter boards (a trend which I chose to not get on). Why not try a Seafood Charcuterie Board to fancy things up for the holidays?! 

Charcuterie boards are my go to when I need a something simple to serve to a crowd. If you are looking for other charcuterie board ideas, try this Sweet and Savory Caramel Apple Charcuterie Board. This dessert board is simple to make and everyone loves this sweet and semi-healthy treat! If you are looking for a vegetarian and healthy option, check out this post on How To Build A Simple Veggie Charcuterie Board. I give you all of my tips and tricks to put together a veggie charcuterie platter that is beautiful and full of options! 

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Seafood Charcuterie Board Details


Level of Difficulty: Simple! The only cooking that this board requires is steaming shrimp! The rest of the work is arranging food on the large board. 

Time: 20 minutes! This includes the time to steam shrimp! 

Flavor: This board has a smoky flavor and a savory flavor! 

Ingredients

  • Smoked Salmon
  • Fish Dip: You can make this yourself or purchase at your local market. I prefer a fresh albacore tuna dip from Big Fish Market in Rehoboth! It has a smoky flavor and is one of my go to dips when hosting. 
  • Raw Shrimp: Deveined with the shell and tail on. You can buy these fresh or frozen. If using frozen, thaw overnight in the refrigerator. I will teach you how to steam shrimp. If you would rather skip steaming the shrimp, you can purchase steamed shrimp cocktail at your local grocery store. 
  • Cream Cheese: Make sure that the cream cheese is softened or use a whipped version. The cream cheese will go on the salmon. Try using a flavored cream cheese such as Garlic and Herb or Chive and Onion. Delaware locals, Surf Bagel makes the best Garlic and Herb Cream Cheese! 
  • Capers
  • Lemon Wedges
  • Cocktail Sauce: This will go with the shrimp. You can purchase pre-made cocktail sauce or make your own by mixing together ketchup and horseradish. I like to make my own so that I can make it extra spicy! 
  • Fresh Herbs: The herbs will be used to garnish and build a beautiful board! Use fresh sprigs of dill, rosemary sprigs or parsley. Alternatively, use lettuce leaves.
  • Red Onion: This will accompany the smoked salmon. Slice the red onion into thin long strips. 
  • Meat Products (optional): If serving this board as a meal board, add some deli meats such as prosciutto, salami or Italian Capocollo to your board. You can purchase these pre-packaged from most grocery stores or from the deli. 
  • Cheese Products (optional): Add in some cheese options to make a more robust meal platter! Blue cheese, aged gouda and sharp cheddar are some of my favorite options. 
  • Fresh Fruit: Fill in any empty space on your board with fresh fruit such as grapes or raspberries.
  • Fresh Veggies: Fresh veggies add a pop of color to your board and can provide different textural bases. Use broccoli, pepper slices or cucumbers. 
  • Crackers or Bread: This will be used for the tuna dip and to eat with salmon. 

Instructions

  1. Start creating your Seafood Charcuterie Board by adding the seafood. I like to add my largest ingredients first. The seafood will be the largest option and main ingredient. Arrange the shrimp on the board. Add the tuna dip to a bowl. Arrange the salmon. Take your seafood board to the next level by creating salmon roses! Check out how here! 
  2. Then, add any fresh herbs that you are going to use as a garnish. Lay these herbs flat so that ingredients can be placed on top. 
  3. Next, add your accompaniments. Add the cream cheese in a small bowl, capers, lemon wedges, cocktail sauce, red onion and crackers or fresh bread. Group the ingredients together as they will be enjoyed. For example, keep the capers, lemon juice and red onion around the salmon. Place the cocktail sauce next to the shrimp. Place the crackers or bread next to the tuna dip. 
  4. If choosing to add meat or cheese to the board, fill in the board. I like to pre-slice cheese to make it easier for guests to enjoy. 
  5. Finally, add in any fresh fruit or fresh veggies where they will fit! 
Fish dip, smoked salmon and steamed shrimp on a large serving platter

Add main ingredients. In this case, add all seafood components.

Fresh herbs (thyme and rosemary) on seafood charcuterie board as a garnish

Add fresh herbs or lettuce.

Seafood platter accompaniments added to board including crackers, lemon wedges, cocktail sauce and cream cheese

Add accompaniments such as bread, crackers, lemon wedges or red onion.

Fill in remainder of tray with cheese, meat, fresh fruit or vegetables!

How to Steam Shrimp

This is the easiest way to steam shrimp and how I steam my shrimp for all of my shrimp platters. Here is what you will need: 

  • Shrimp: ​Use fresh or frozen shrimp with the shell and tail on. If using frozen shrimp, dethaw ahead of time.  
  • Light Beer: ​I use whatever light beer I have on hand such as a Miller Lite. I have also used Ales. Alternatively, you can use water.
  • Old Bay
  • Steam basket or steam pot
  • Medium pot: ​The pot should be able to fit the steam basket on top of it. 
  1.  Fill bottom of pot with beer or water. 
  2. Place steam basket or steam pot on top  of pot. Add shrimp.
  3. Toss shrimp with Old Bay. 
  4. Place lid on top of steam basket. 
  5. Turn heat to medium high. Once you see steam escaping from lid, turn heat down to low. Let simmer for 7 minutes. Shrimp should be pink and cooked.
  6. Remove from heat and allow shrimp to cool.  
  7. Serve with cocktail sauce! 

Variations

​This board is easy to tailor to your guests preferences and the season. The seafood charcuterie board that I highlighted focuses on ingredients that are simple to get and affordable. Here are some other fun ideas: 

  • Use Snow Crab Legs! Snow crab claws would be perfect to serve at New Years Eve party. 
  • Use fresh seafood! If you are lucky enough to live by the water, add some freshly caught fish to your seachuterie platter! Ahi tuna is the perfect seafood to serve raw with soy sauce and ginger. 
  • To make more filling meal boards, simply cook some fresh fish filets such as rockfish or mahi on the stove top. Cut into bite sized pieces and place on the board. Lemon juice is the perfect accompaniment for freshly cooked fish. 

Equipment

Making this Seafood Charcuterie Board is so simple and requires minimal equipment to create an exceptional centerpiece. You will need:

  • Large Board or Serving Platter
  • Several small bowls 
  • Small knives/spoons

​Be sure to also have cocktail napkins and plates to go with your finger foods! 

Storage

​Seafood is best served that day that it is prepared. I do not recommend storing leftover seafood. Try to eat everything on the platter the day that it is served!

Top tip

Keep platter refrigerated until serving and be mindful of how long seafood sits at room temperature.

Hand reaching onto seafood platter to try a delicious smoked fish dip on a cracker

FAQ

Do shrimp go on a charcuterie board?

Shrimp absolutely belong on a charcuterie board especially a Seafood Charcuterie Board! Shrimp are easy to find at your local grocery store. If you cannot buy them fresh, purchase them frozen with the tails and shells on. Shrimp are also a great option for a charcuterie board because you can purchase them already steamed! 

How do you make a Seacuterie Board?

​You make a Seacuterie Board by adding seafood items such as fresh fish, fish dip, shrimp or crab legs to a large board and adding all of the accompaniments to the platter. A Seacuterie Board is similar to a cheese board except you are using seafood! 

What goes with a seafood platter?

​Crackers, fresh bread, lemon wedges, cocktail sauce, capers and red onion all go on a seafood platter! You can also add some cheese, meats, fresh fruit and/or veggies to a seafood platter for guests who do not eat fish. 

Looking for other simple meal boards or appetizers? Try these:

Pairing

These are my favorite drinks to serve for simple entertaining:

Cheese and deli meat option added to seafood platter for a complete Seafood Charcuterie Board
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The Ultimate Seafood Charcuterie Board

The Ultimate Seafood Charcuterie Board is an awe-inspiring platter perfect for the holiday season! This 'Seacuterie Board' is a the seafood lovers take on a traditional charcuterie board and is sure to be an exceptional centerpiece for your next gathering! 
Prep Time5 minutes
Total Time5 minutes
Course: Appetizer
Cuisine: American
Servings: 8
Author: Lynne Kenton

Equipment

  • Large platter or serving tray
  • Small Bowls
  • Small spoons and knives

Ingredients

  • Smoked Salmon
  • Shrimp Raw or Steamed
  • Fish Dip
  • Cream Cheese
  • Lemon Wedges
  • Capers
  • Crackers or Fresh Bread
  • Cocktail Sauce
  • Fresh Fruit or Vegetables
  • Deli Meats
  • Cheese

Instructions

  • Begin by adding the main seafood ingredients to the platter. Section the seafood options into different areas of the platter.
  • Add any fresh herbs or lettuce as garnishes.
  • Add all accompaniments to the board placing them near the seafood they will be enjoyed with (i.e. capers, lemon wedges, crackers and cream cheese with salmon. Cocktail sauce with the shrimp. Crackers with the fish dip).
  • If serving, add in deli meats, cheese, fruit or veggies.
  • Refrigerate until ready to serve!

Nutrition

Serving: 8g

One Pan Roasted Fish with Garlic Cherry Tomatoes

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One Pan Roasted Fish with Garlic Cherry Tomatoes is an elegant yet simple recipe. Serve this white fish dish over pasta or with a side of crusty bread for dinner on busy weeknights !

With summer beginning, I am all about using fresh produce to make quick, light dinners. This fish recipe will soon become your favorite entertaining meal and what’s for dinner tonight! 

Looking for another Cherry Tomato recipe? Try this Cherry Tomato Toast with Honey Whipped Ricotta. This easy appetizer makes the best use of fresh summer tomatoes!

 

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One Pan Roasted Fish Details

Flavor: Fresh, sweet with a little lemon tang! This roasted fish dish has a slight lemony taste in the sauce. The sweet cherry roasted tomatoes burst when cooking to add a sweetness to the sauce. The fish is cooked in olive oil and sprinkled with fresh basil. All in all, this dish tastes like summer!

Level of Difficulty: Medium. This dish is not difficult to make, however, seafood recipes are not dishes that most people make everyday. Not to worry, I will walk you through how to make it! 

Time: 15 minutes! This entire dish comes together very quickly. It is best to have all of your ingredients prepped and ready to go. 

Ingredients

With just a few simple ingredients, most being pantry staples, you can make this delicious roasted fish recipe in under 20 minutes!

One Pot Roasted Fish with Garlic Cherry Tomatoes Ingredients: Mahi Mahi, Angel Hair Pasta, Pepper, Salt, Crushed Red Pepper, Parmesan Cheese, Cherry Tomatoes, Lemon, Olive Oil, White Wine, Basil and Garlic

  • Fish: I recommend using mild white fish fillets such as halibut, sea bass, rockfish, mahi or cod fillets. 
  • Parmesan Cheese: Fresh grated is best! 
  • Basil: Use fresh basil chopped into ribbons. If you cannot use fresh basil, fresh thyme or oregano would pair nicely with this main dish. 
  • Lemon: You will need the lemon zest and lemon juice. 
  • Extra Virgin Olive Oil
  • Cherry Tomatoes 
  • Red Pepper Flakes 
  • Garlic Cloves
  • White Wine: I recommend using a Pinot Grigio or a Sauvignon Blanc. 
  • Angel Hair Pasta: If you don’t have Angel Hair Pasta, use a spaghetti or linguine. 
  • Black Pepper
  • Kosher Salt 

See recipe card for quantities.

Let’s Get Cookin’!

1. Start by drying the fish with paper towels and seasoning with salt and pepper on both sides.

2. Add water and salt to a large pot. Cook pasta for 1 minute less than the box directions. Reserve 1 cup of pasta cooking water before draining. 

3. Heat a large cast iron pan over medium-high heat. Once pan is hot, add Extra Virgin Olive Oil, Garlic and Red Chili Flakes. Stir for 30 seconds. 

4. Add fish skin side down and the cherry tomatoes. Let fish and tomatoes cook for 2 minutes untouched. 

5. Add wine to deglaze the pan scraping the bottom of the pan with a wooden spoon.

6. Flip fish over and cook for 90 more seconds while the tomatoes roast. Use the remaining juices to baste the fish. Check that the fish have reached an internal temperature of 130 degrees Fahrenheit. Turn down to medium heat.

7. Lift fish and tomatoes to place pasta underneath in the pan. Place fish and tomatoes in a single layer over top of pasta.  Add lemon juice, lemon zest, fresh basil and parmesan cheese to the fish. Stir to combine. 

8. If more sauce is needed, add pasta cooking water in 1/4 cup increments to the pan. Stir to combine. 

9. Serve topped with fresh basil. 

Expert Tips

  • Prepare all of your ingredients ahead of time. Slice the basil leaves, zest the lemon and chop the garlic. This dish comes together very quickly! 
  • For the wine, use whatever white wine you have on hand. I have tested this recipe with a sweeter Riesling and it was delicious! 
  • Use fresh ingredients, they are the best part of this dish! 
  • Store leftovers in an airtight container and eat the very next day for the best leftovers. 
  • Use a mixture of tomatoes for a colorful dish! 

What to Serve with Roasted Fish

  • Serve over pasta (as instructed) 
  • Serve with a green salad 
  • Serve with your favorite grains such as quinoa or lentils 
  • Serve with vegetables such as green beans and potatoes 
A delicious plate of roasted fish over pasta with garlic cherry tomatoes and basil

Equipment

Not a lot of equipment is required to make this fish dish! You will need:

  • Large pot to make the pasta
  • Pasta strainer
  • Measuring cup to reserve pasta water
  • Large Cast Iron Pan- here is the Lodge Pan that I love!

Storage

Fish is best served immediately. Refrigerate leftovers and enjoy the next day. I do not recommend reheating the fish. This fish pasta is great enjoyed cold!

FAQ

What fish is best in pasta?

I like to use a white fish in pasta or salmon. Mahi Mahi and Sea Bass are delicious options that have a buttery flavor. Salmon is simple to cook and is a general crowd pleaser.

What temperature should you cook fish to?

The FDA recommends cooking fish to a 145 degrees Fahrenheit. The temperature of the fish should be taken from its thickest point.

Do you cover fish when cooking?

In this recipe, you do not cover the fish while cooking.

Looking for other seafood recipes like this? Try one of these!

Pairing

Here are some fun dishes to serve with the roasted fish or any main course this summer:

A delicious plate of roasted fish over pasta with garlic cherry tomatoes and basil
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One Pan Roasted Fish with Garlic Cherry Tomatoes

One Pan Roasted Fish with Garlic Cherry Tomatoes is an elegant yet simple recipe. Serve this white fish dish over pasta or with a side of crusty bread for dinner on busy weeknights !
Cook Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Servings: 2
Calories: 345kcal
Author: Lynne Kenton

Equipment

  • Large Pot
  • Strainer
  • Measuring Cup
  • Cast Iron Pan

Ingredients

  • 2 6 oz White Fish Filets
  • 1/4 cup Parmesan Cheese Grated
  • 1/4 cup Basil Sliced
  • Lemon Juice and Zest
  • 10 oz Cherry Tomatoes
  • Red Pepper Flakes Pinch
  • 4 Garlic Cloves Minced
  • 1/2 cup White Wine
  • 4 oz Angel Hair Uncooked
  • Kosher Salt and Black Pepper

Instructions

  • Dry the fish with paper towels and season both sides with salt and pepper.
  • Add water and salt to a large pot. Cook pasta for 1 minute less than the box directions. Reserve 1 cup of pasta cooking water before draining. 
  • Heat a large cast iron pan over medium-high heat. Once pan is hot, add Extra Virgin Olive Oil, Garlic and Red Chili Flakes. Stir for 30 seconds. 
  • Add fish skin side down and the cherry tomatoes. Let fish and tomatoes cook for 2 minutes untouched. 
  • Add wine to deglaze the pan scraping the bottom of the pan with a wooden spoon.
  • Flip fish over and cook for 90 more seconds while the tomatoes roast. Use the remaining juices to baste the fish. Check that the fish have reached an internal temperature of 130 degrees Fahrenheit. Turn down to medium heat.
  • Lift fish and tomatoes to place pasta underneath in the pan. Place fish and tomatoes in a single layer over top of pasta.  Add lemon juice, lemon zest, fresh basil and parmesan cheese to the fish. Stir to combine. 
  • If more sauce is needed, add pasta cooking water in 1/4 cup increments to the pan. Stir to combine. 
  • Serve topped with fresh basil. 

Nutrition

Calories: 345kcal | Carbohydrates: 52g | Protein: 14g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 224mg | Potassium: 527mg | Fiber: 3g | Sugar: 6g | Vitamin A: 950IU | Vitamin C: 35mg | Calcium: 197mg | Iron: 2mg
 
 

Curry Shrimp Quinoa Bowl with Zesty Peanut Sauce

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This Curry Shrimp Quinoa Bowl with Zesty Peanut Sauce is a healthy, quick lunch or dinner. Delicious and full of vegetables, this is a perfect dish to meal prep and eat all week!

If you are looking for another vegetarian power bowl option, try this Roasted Vegetable Buddha Bowl! 

 

Curry Shrimp Quinoa Bowl with Mixed Greens
Close up shot of Curry Shrimp Quinoa Bowl with Sauce

 

With warm weather around the corner, it is time to get out of the kitchen. These Curry Shrimp Quinoa Bowls are perfect because you can meal prep the grains, vegetables, sauce and eat all week! Keep all ingredients refrigerated in separate containers and toss together for a quick lunch or dinner.

 

Reasons To Love This Recipe!

Level of Difficulty: Medium! I give this recipe a medium rating because it is a multi-step and multi-bowl recipe. You begin by making the quinoa. You will need to cook the shrimp and vegetables separately and then blend the zesty sauce in a food processor or blender. These are simple steps but will make some extra dishes!

Flavor: This bowl is full of Asian flavors! The curry, ginger and coconut flavors give the bowl a very Asian flavor. The peanut butter and coconut milk provides a nutty flavor in the sauce.

Time to make: Once all of your ingredients are prepped, this quinoa bowl takes around 30 minutes to complete. The key is to have all of your ingredients prepped and ready to make your meal seamlessly cook!

 

Curry Shrimp Quinoa Bowl Ingredients

Here is what you will need to make this Curry Shrimp Quinoa Bowl:

 

Ingredients to make Curry Shrimp Quinoa Bowls
Ingredients to make Curry Shrimp Quinoa Bowls

Shrimp: The shrimp should be peeled and deveined.

Quinoa: The quinoa should be rinsed and drained.

Peppers: Use whatever color peppers you have on hand.

Red Onion: Could substitute white onion.

Extra Virgin Olive Oil

Vegetable Broth: Could substitute chicken broth.

Herbs & Spices: Salt & Pepper, Crushed Red Pepper Flakes, Garlic Powder, Curry Powder, Ground Ginger

Mixed Greens

 

Zesty Peanut Sauce Ingredients

Here is what you need to make a Zesty Peanut Sauce! If you like your bowls saucy, double the ingredients to have extra!

Ingredients to make Zesty Peanut Sauce
Soy Sauce, Coconut Milk, Limes, Rice Vinegar, Sesame Oil, Honey, Ginger and Garlic

Soy Sauce: The regular or low sodium options work.

Coconut Milk

Lime Juice: Use either fresh squeezed lime juice or canned juice.

Rice Vinegar

Sesame Oil

Honey: Agave nectar is a good substitute if you do not have honey on hand.

Peanut Butter: Use the smooth peanut butter to ensure a smooth dressing.

Fresh Ginger: Use a peeled 1 inch piece.

Garlic Cloves: Use 2 peeled cloves.

 

How to Make Curry Shrimp Quinoa Bowls

Ready to get started? These bowls come together in a few, quick steps to make a nourishing and healthy meal!

 

  1. Marinate the shrimp. Place shrimp in a small bowl. Toss the shrimp with 1 tablespoon extra virgin olive oil, garlic powder, curry powder, ground ginger and crushed red peppers. Let shrimp marinate for 20 minutes in the refrigerator.
  2. Make the quinoa. Begin by draining and rinsing the quinoa. Do this by placing dry quinoa in a fine mesh sieve. Run cold water on top of quinoa to rinse it. Drain the water. Place rinsed quinoa in a medium pot with vegetable broth. Bring the broth to a boil and turn the burner down to low. Put a lid on top of the pot. Let the quinoa cook in simmering broth for about 20 minutes. Quinoa is finished cooking when you can fluff it with a fork.
  3. Cook the shrimp. Heat a medium sized pan to medium-high heat level. Cook shrimp for about 2 minutes on each side. Shrimp are done when they are pink and slightly crisp on the outside. Remove shrimp from pan when cooked.
  4. Cook the vegetables. In the same pan at medium heat, place 2 tablespoons extra virgin olive oil. When EVOO is hot, add red onion and peppers. Season with salt and pepper. Cook until onions are translucent and peppers are soft about 5-7 minutes. Stir vegetables throughout cook time to prevent sticking.
  5. Make the dressing. Add soy sauce, coconut milk, lime juice, rice vinegar, sesame oil, honey and peanut butter to a food processor or blender. Blend until dressing is combined and smooth. Pour dressing into a small bowl or airtight container.
  6. Assemble the bowls. Add quinoa to a bowl. Top with shrimp, vegetables and mixed greens. Spoon dressing over top. Eat warm.

 

Tips & Tricks to Make Curry Shrimp Quinoa Bowls

How can I meal prep? These bowls can absolutely be prepped ahead (and I recommend it!). Make the quinoa, shrimp, vegetables and sauce ahead of time. Store them all separately in airtight containers. The shrimp can be refrigerated for up to 3 days. Use the refrigerated ingredients to assemble the bowls for a quick, nutritious lunch or dinner!

What variations can I use? Try using brown rice or couscous for the base. You could replace the shrimp with a different protein or keep the dish meatless. Season your families favorite spices.

What toppings go best on this Curry Shrimp Quinoa Bowl?  You could add crushed peanuts, cooked edamame or fresh lime juice for some extra zest. If you want to make this more like a salad, add extra mixed greens.

Are quinoa bowls good for you? Yes! This quinoa bowl provides a mix of healthy carbohydrates, lean protein and vegetables. This is a filling and delicious dish.

Is this a Buddha Bowl or a Power Bowl? Yes! This bowl could absolutely be considered a Buddha Bowl or a Power Bowl. There are many different definitions for a Buddha Bowl. Most definitions agree that a Buddha Bowl consists of 5 components: whole grains, vegetables, protein, dressing and toppings. This Curry Shrimp Quinoa Bowl checks all of those boxes! Learn more about what a Buddha Bowl is here!

 

Did you make this Curry Shrimp Quinoa Bowl? I would love to hear from you! Please leave a comment below or tag me @delmarvaliciousdishes!

 

Curry Shrimp Quinoa Bowls with Shrimp and Sauce on side
Print Recipe

Curry Shrimp Quinoa Bowl

This Curry Shrimp Quinoa Bowl is full of healthy vegetables, a zesty peanut sauce and thai flavors!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 535kcal
Author: Lynne Kenton

Ingredients

  • 1 lb Shrimp- Peeled and Deveined
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tbsp Ground Ginger
  • 1 tbsp Curry Powder
  • 1/2 tsp Garlic Powder
  • Pinch of Crushed Red Pepper Flakes
  • 1 Red Pepper- Sliced
  • 1 Yellow Pepper- Sliced
  • 1 Red Onion- Sliced
  • 1 tsp Salt
  • 1 cup Quinoa- Rinsed & Drained
  • 2 cup Vegetable Broth
  • 2 cup Mixed Greens

Zesty Peanut Sauce

  • 1/4 cup Smooth Peanut Butter
  • 1 tbsp Honey
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Sesame Oil
  • 1 Inch Fresh Ginger Knob
  • 2 Garlic Cloves
  • Juice of 2 Limes
  • 2 tbsp Coconut Milk

Instructions

  • Toss shrimp with 1 tablespoon EVOO, ground ginger, curry powder, garlic powder and crushed red peppers. Marinate in refrigerator for 20 minutes.
  • Add quinoa and vegetable broth a medium sized pot. Bring to a boil. Put lid on top and turn heat down to a simmer. Cook for 20 minutes until quinoa can be fluffed with a fork.
  • Heat a medium sized pan to medium high heat. Cook shrimp on each side until pink about 2 minutes. Remove from pan and place on plate.
  • Add remaining EVOO to the pan and heat to a medium-high. Add red onion and peppers. Season with salt and pepper. Cook for 5-10 minutes until vegetables are soft.
  • Add peanut butter, honey, rice vinegar, sesame oil, soy sauce, coconut milk, ginger and garlic cloves to a food processor or blender. Blend until smooth and combined. Add more coconut milk if needed to thin out dressing.
  • Assemble the bowls by adding a a half of cup cooked quinoa to a bowl. Top with shrimp, vegetables, mixed greens and dressing.

Nutrition

Serving: 4g | Calories: 535kcal | Carbohydrates: 47g | Protein: 35g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1.52mg | Potassium: 916mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1.49IU | Vitamin C: 100mg | Calcium: 130mg | Iron: 4mg

 

 

 

 

 

Traditional Maryland Crab Soup (Phillips Copycat Recipe)

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This Traditional Maryland Crab Soup is a copycat recipe from the iconic Phillips Seafood Restaurant! This tomato-based soup is packed with vegetables and spiced with Old Bay for an easy recipe that all seafood lovers will enjoy! 

Maryland Crab Soup

Growing up in Maryland and now living in Delaware, fresh crabs are reminiscent of summer. My family loves crabbing on the eastern shore and steaming the crabs ourselves. Anytime that we have leftover crab meat, I make this Maryland Crab Soup. This recipe was inspired by the Maryland Vegetable Crab Soup from Phillips Seafood in Baltimore, Maryland. 

Love Old Bay seasoning as much as I do? Try these Crispy Honey Old Bay Wings. These wings are oven-baked with a sweet and salty twist that is perfect for game day! Or, try this Honey Butter Old Bay Salmon. This sheet-pan dinner comes together quickly for an easy weeknight dinner. Or, serve this Sweet and Salty Old Bay Chex Mix for a snack that is so addicting, you should double the recipe! 

Why You’ll Love This Recipe

  • Packed with flavor! This crab soup has sweet flavors from the tender blue crab meat, savory tomato, and zesty Old Bay spice. 
  • Full of tradition. This traditional crab soup is a Maryland comfort food staple. It is satisfying and hearty. This recipe has been in my family for years and has been tweaked to perfection. 
  • Enjoy all year long! Fresh or frozen crab meat can be used in this recipe. This soup also freezes well, so you can enjoy crab soup even in the colder months. 
  • Quick and easy! This soup can be made with a total time of 40 minutes! 

Ingredients

While the ingredient list may look lengthy, most of the ingredients are pantry staples or can be substituted. 

Top-down view of labeled bowls with fresh corn, celery, tomatoes, potatoes, crab meat, and other essentials for Maryland Crab Soup—including soup vegetables, seasonings, broth, onion, tomato paste, pizza sauce, bouillon cube, butter, and garlic.
  • White onion, garlic cloves, and celery are sautéed until soft in butter. 
  • Chicken broth, a chicken bouillon cube dissolved in water, tomato paste, and pizza sauce make the liquid base of the soup. 
  • Frozen soup vegetables, chopped tomatoes, fresh corn, and chopped potatoes give the soup heartiness and flavor. 
  • Old Bay Seasoning and fresh crab meat give the soup an authentic and unique seafood flavor. 

Substitutions

  • In place of butter, sauté onion and celery in olive oil. 
  • Shallots can be used in place of the white onion and/or garlic. 
  • Garlic powder can be used in place of the garlic cloves. 
  • Vegetable broth can be used in place of the chicken broth.
  • In place of frozen soup vegetables, use fresh vegetables that you have on hand. Lima beans, extra corn kernels, or chopped fresh green beans would taste delicious. 
  • Chopped tomatoes and fresh corn can be substituted with canned vegetables. 
  • J.O. Crab Seasoning can be used in place of Old Bay seasoning. However, this seasoning is saltier than Old Bay so use less. 
  • Frozen crab meat can be found in the seafood department of most grocery stores to replace fresh lump crab meat. You can also purchase Phillips Crab Meat! 

Variations

  • As written, this recipe is gluten-free. 
  • To make this recipe vegetarian and vegan, replace the chicken broth with vegetable broth and omit the chicken bouillon cube. 

Step-by-Step Instructions

Chopped onions and celery being sautéed in a pot for Maryland Crab Soup, with the vegetables beginning to soften but not browned.

Step 1: In a large pot, melt butter over medium heat. Add the chopped white onion and chopped celery. Sauté until soft, about 5 minutes. Add the minced garlic and stir until fragrant, about 30 seconds. 

A pot filled with light brown broth, showing bits of chopped onions and other small ingredients floating on the surface, captures the hearty essence of Maryland Crab Soup.

Step 2: Add the chicken broth and the chicken bouillon cube dissolved in water. 

A pot filled with chunky Maryland Crab Soup, featuring tomatoes, green beans, corn, bell peppers, and savory broth, simmering on a stovetop.

Step 3: Stir in the frozen soup vegetables, chopped tomatoes, corn kernels, chopped potatoes, tomato paste, pizza sauce, and Old Bay seasoning. Turn the heat to high and bring to a gentle boil. Once boiling, put a lid on top of the pot and turn the heat down to a simmer. Simmer for 30 minutes or until the potatoes are soft. 

A pot of Maryland Crab Soup, its red tomato-based broth simmering with visible crab meat, chunky vegetables, and savory spices.

Step 4: Remove the pot from the heat. Gently stir in the crab meat. Serve soup hot! 

Equipment

  • Large Soup Pot or Stock Pot
  • Sharp Knife
  • Cutting Board 
  • Soup Ladle 

Storage

Once cooled to room temperature, store leftover crab soup refrigerated in an airtight container for 3-4 doors. Or, freeze leftover crab soup in a freezer-safe container or freezer bag. Enjoy within 2-3 months for the best quality. 

Top tip

For extra flavor, throw in leftover crab legs! Not only will you get the seasoning flavor, but you can also enjoy the crab claw meat. 

FAQ

What is Old Bay?

Old Bay is a traditional Maryland seasoning made by McCormick. Their website lists the ingredients as celery salt, paprika, and spices, including black pepper and red pepper. The other spices are a secret. Old Bay is traditionally used on seafood, including crabs and steamed shrimp, but is delicious on many other things, including Bloody Marys, chicken wings, and dips.

What can I serve with crab soup?

Make this crab soup a complete meal by serving it with a grilled cheese, crusty bread, or a simple side salad. 

How can I garnish this soup?

Garnish the crab soup with fresh parsley, lemon wedges, and oyster crackers. 

What kind of crab meat should I use in Maryland Crab Soup?

Traditional Maryland Crab Soup is made with lump, backfin, and claw crab meat. Frozen crab meat can be used as well as imitation crab meat, however, the flavor may not taste the same when using imitation crab meat. 

How can I keep the crab meat from becoming tough or rubbery?

To keep the crab meat from becoming tough or rubbery, stir the crab meat into the soup at the end of cooking and heat until the meat is just warm. 

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time! This soup has more flavor after a day in the refrigerator. If you are meal prepping this soup, stir the crab meat in when you are reheating the soup to prevent the meat from overcooking. 

Related

Looking for similar recipes? Try one of these:

Pairing

These are my favorite recipes to pair with Maryland Crab Soup:

Maryland Crab Soup
Print Recipe

Traditional Maryland Crab Soup (Phillips Copycat Recipe)

This Traditional Maryland Crab Soup is a copycat recipe from the iconic Phillips Seafood Restaurant! This tomato-based recipe is packed with vegetables and spiced with Old Bay for a hearty soup! 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course, Side Dish
Cuisine: American
Servings: 8
Calories: 243kcal
Author: Lynne Kenton

Equipment

  • Stock Pot or Large Soup Pot
  • Sharp Knife
  • Cutting Board
  • Soup Ladle

Ingredients

  • 2 tablespoons Unsalted Butter
  • 1 White Onion Chopped
  • 2 Celery Stalks Chopped
  • 2 Garlic Cloves Minced
  • 64 ounces Chicken Broth
  • 1 Chicken Bouillon Cube dissolved in 8 Oz water
  • 14 ounces Frozen Soup Vegetables
  • 1 cup Tomatoes Chopped
  • 1 cup Corn (fresh off the cob or frozen)
  • 2 Potatoes Chopped
  • 2 tablespoons Tomato Paste
  • 15 ounces Pizza Sauce
  • 2 tablespoons Old Bay Seasoning
  • 1 pound Lump Crab Meat (fresh or frozen)

Instructions

  • In a large soup pot, melt butter over medium heat.
  • Add onions and celery and sauté until soft.
  • Add garlic. Stir continuously for 30 seconds until garlic is fragrant.
  • Add chicken broth and chicken bouillon cube dissolved in water.
  • Mix in frozen mixed vegetables, tomatoes, corn, potatoes, tomato paste, pizza sauce and old bay seasoning. Turn heat to high to bring to a boil.
  • Once boiling, reduce heat to a simmer and cover with lid. Let soup simmer for 30 minutes.
  • Remove from heat and stir in crab meat.
  • Serve hot!

Nutrition

Serving: 8g | Calories: 243kcal | Carbohydrates: 35g | Protein: 18g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 1.821mg | Potassium: 946mg | Fiber: 7g | Sugar: 6g | Vitamin A: 5.594IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg