Seafood Recipes
Tested fish and shellfish recipes — salmon, shrimp, fish curry, tacos, and chowder.
13 recipes · Updated
Featured Recipes
Classic Shrimp Scampi (Garlic Butter Shrimp in 20 Minutes)
Succulent shrimp bathed in a luscious garlic-butter sauce with white wine, lemon, and fresh herbs. This Italian-American restaurant favorite is elegant enough for guests yet quick enough for weeknights.
Tuna Avocado Salad (Healthy No-Mayo Recipe)
Creamy mashed avocado replaces mayonnaise in this lighter, brighter tuna salad — mixed with good-quality tinned tuna, red onion, cucumber, cherry tomatoes, lemon juice, and fresh herbs. The avocado acts as a creamy binder that is infinitely more nutritious than mayo. Ready in 10 minutes. Eat in a wrap, on toast, in a lettuce cup, or straight from the bowl.
Easy Shrimp Curry Recipe (Ready in 30 Minutes)
A quick and flavorful shrimp curry featuring tender prawns in a creamy, aromatic tomato-coconut sauce. Perfect for busy weeknights when you want something special without the wait.
All 13 recipes in this collection
- Classic Shrimp Scampi (Garlic Butter Shrimp in 20 Minutes)
- Tuna Avocado Salad (Healthy No-Mayo Recipe)
- Easy Shrimp Curry Recipe (Ready in 30 Minutes)
- Simple Baked Salmon
- Grilled Shrimp with Spicy Mango Salsa
- Smoked Salmon Bagel with Cream Cheese and Capers
- Nasi Goreng (Indonesian Fried Rice Recipe)
- Crispy Fish Tacos with Slaw
- Tom Yum Soup (Authentic Thai Hot and Sour Soup)
- Kerala-Style Fish Curry
- Shrimp Tostadas with Lime Crema
- Classic Clam Chowder
- Teriyaki Salmon Poke Bowl
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Cooking Fish and Shellfish at Home
Seafood is one of the fastest proteins to cook: shrimp is done in two or three minutes, and a salmon fillet in about twelve. That makes it ideal for weeknights, as long as you don't overcook it. This collection runs from baked salmon and shrimp scampi to Kerala fish curry, tom yum, fish tacos and New England clam chowder.
Each recipe gives the visual cue for doneness (shrimp turning pink and curling into a C, fish flaking easily at its thickest point), with step-by-step instructions and per-serving nutrition.
Frequently Asked Questions
Can I use frozen fish or shrimp?
Yes. Thaw overnight in the fridge or under cold running water in a sealed bag, then pat dry before cooking so it sears instead of steaming.
How do I know when fish is cooked?
It turns opaque and flakes easily at the thickest part; salmon is done at about 52-60°C (125-140°F) depending on how you like it. Shrimp turn pink and curl into a loose C.
Which seafood recipes are quickest?
Shrimp scampi, shrimp curry and baked salmon are all ready in about 30 minutes or less.
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