I have always loved scallops. Whenever we’d go out for seafood, I’d order them, but they started getting expensive. After sifting through loads of scallop recipes, I decided to learn how to cook scallops perfectly and crafted my own pan seared scallop recipe at home. Not only is it much more affordable, but you can also have them any time you have the craving. Sea scallops make an excellent quick meal any night of the week that also comes out elegant enough for any guests, and my whole family loves them in this simple garlic lemon butter sauce.

Best scallops recipe

Best Scallop Recipe

Of all the sea scallop recipes out there think of the best sauteed scallops you’ve had at a restaurant. Now, think about having that at home in less time than it takes to get a table at that restaurant. This is the best scallop recipe you’ll ever make, one that will be your ace in the hole any time you need something fancier to serve for friends and family.

Easy Scallop Recipe

Learning how to cook scallops is easy! With just a few simple and fresh ingredients, and less than 20 minutes of your time, this easy scallops recipe can be made any night of the week. It’s so delicious and refined yet so easy, you’ll wish you’d made it sooner.

scallops ingredients

Ingredients for Sea Scallops Dish

  • Scallops – Yes, you can use frozen but if you can find them fresh, that’s best.
  • Butter – Choose unsalted or else it may come out too salty for your liking.
  • Salt and pepper – The best seasoning for scallops when searing to perfection.
  • Lemon butter sage sauce – You’ll make this with unsalted butter, minced garlic, fresh lemon juice, fresh chopped sage, fresh chopped parsley, and salt and pepper. Its the perfect sauce for scallops!

Easy seared scallops recipe

How do you Make Scallops from Scratch

When learning how to prepare scallops, you’ll start by rinsing the scallops and patting them dry. Once dry season your scallops with salt and pepper prior to cooking them in the butter. When cooking scallops, they should be golden brown on both sides after cooking each side 1 to 3 minutes. Set them aside and make the sauce by melting the butter, then adding the garlic. Once fragrant, add the lemon juice, sage, and salt and pepper. Add the scallops back in just to combine and then garnish with parsley before serving straight away.

I’m on the seafood diet. I see food and I eat it.

Expert Tips and Tricks for the Perfect Sea Scallops Every Time

  • Don’t overcook the scallops. Pan seared scallops cook very quickly. Watch for the golden hue and flip, then cook the other side and get them out of the pan. You don’t want them to be chewy.
  • Fresh is best. But if you can’t find fresh scallops, frozen ones will do just fine. Be sure to thaw them ahead of time so they will cook the same way as fresh.
  • Use unsalted butter. Scallops will have a slightly salty taste on their own. Since you’ll be adding in salt to sear them and into the sauce you make, using salted butter will be overkill.

How do you make scallops from scratch

Do you rinse scallops before cooking?

Yes, you should rinse them in cold water first. This cleans off any remaining dirt or grit as well as any fishiness.

Should you soak scallops before cooking?

There’s no need to soak them but you can if you like. This recipe calls for rinsing them in cold water first. 

What does soaking scallops in milk do?

Some say it tenderizes the scallops and removes the fishy taste and smell. But there’s no need for all of that if you rinse them well in cold water and then pat them dry.

How to cook pan seared scallops

What is the best way to eat scallops?

The best way to cook scallops is to pan sear them. Seared scallops remain juicy and tender because pan searing them allows them to cook quickly while imparting loads of flavor.

How Long to Cook Scallops

When learning how to cook sea scallops in a pan, you’ll learn that scallops require only a short time on the stove before they’re done. You’ll want to pay full attention to them as they cook so quickly.

How do you make good seared scallops?

That’s easy if you follow this recipe. You’ll sear them, then make the sauce, add them back in for a quick toss, and then serve.

What does soaking scallops in milk do

What kind of pan is best for searing scallops?

When learning how to sear scallops the pan you use can make a difference. If you have a cast iron skillet, that’s one of the best you can use. If not, a deep skillet of any kind will work.

What is the best oil to cook scallops?

When learning how to pan sear scallops, olive oil along with unsalted butter is the best combination when cooking scallops. It gives them an excellent sear and that rich, buttery taste along with it too.

How to cook frozen scallops?

When learning how to cook scallops on the stove, you should thaw them overnight in your fridge first. This way, they will be ready to cook just like fresh ones for this recipe.

What is the best oil to cook scallops

How does Gordon Ramsay cook scallops?

Gordon Ramsay cooks his scallops in much the same way. He gets the pan hot and sears them in oil for a few minutes on each side and removes them from the pan quickly to prevent overcooking.

What flavors go well with scallops?

Lemon and butter are a match for sauteed scallops. Adding sage gives it an elegant flavor too for a restaurant-quality dish.

What to serve with Scallops?

A side of pasta with a lemony sauce would be divine! Also, sauteed spinach, a fresh salad, lemon orzo, and fingerling potatoes would be a match.

How do you make good seared scallops

How to Store Scallops

Because they are seafood, any sauteed scallops recipe need to be refrigerated. You can keep them uncooked for up to 2 days so don’t buy them too far in advance or you’ll have to freeze them.

How Long Do Scallops Last?

If you store your seared sea scallops right after cooking, you can enjoy any leftover scallops from your fridge up to 3 or 4 days later.

Can You Freeze Scallops?

Absolutely! You’ll be able to keep your cooked scallops for about 2 or 3 months this way.

How to Reheat Scallops?

Always let them thaw in your fridge overnight and then heat them gently on the stovetop so you warm them through without making them chewy.

Watch How To Make Scallops (Video)

Pan Seared Scallops Recipe

5 from 1 vote
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 4 servings
Calories 251
This pan seared scallops recipe is phenomenal! Crispy on the outside and soft and tender on the inside. These are by far my favorite way to cook scallops and are cooked in a delicious lemon butter sage sauce!


  • 1 lb scallops
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • salt
  • black pepper

Lemon Butter Sage Sauce

  • 3 tbsp unsalted butter
  • 2 tbsp garlic (minced)
  • 1/3 cup fresh lemon juice
  • 2 tbsp fresh sage (chopped)
  • salt
  • black pepper
  • 3 tbsp fresh Italian parsley (chopped)


  • Rinse the scallops with cold water and thoroughly pat dry with a paper towel. Season the scallops with salt and pepper on either side. In a large skillet on medium to medium-high heat, melt the 2 tablespoons of butter. Transfer the scallops to the hot skillet and cook until golden brown on either side, about 1-3 minutes per side. Once cooked, set aside.
  • Now, make the lemon butter sage sauce. Melt the butter on medium heat. Add the garlic and cook until fragrant. When the garlic is fragrant, add in the lemon juice, salt and pepper, and sage. Place the scallops back in the skillet with the butter sauce. Garnish with the parsley and serve immediately.
Calories: 251kcal
Course: Main Course
Cuisine: Seafood


Calories: 251kcal | Carbohydrates: 7g | Protein: 14g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 449mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 695IU | Vitamin C: 13mg | Calcium: 43mg | Iron: 1mg

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Why wait to go out to dinner to order a fish dish when you can make this oven baked tilapia recipe even better at home? Tilapia is a very easy to cook fish that is priced affordably. And because it’s a versatile white fish, you’ll find there are many ways to make it restaurant-quality in your kitchen. Even my kids eat up every last bite of this tilapia recipe!

Best Tilapia recipe

Best Baked Tilapia Recipe

The thing I love about oven baked tilapia most, aside from the taste, is that it takes little time to prepare and cook. That’s why this is the best tilapia recipe there is…simple ingredients, easy to make, and a medley of fresh flavors give it the kind of taste that makes it feel like you had your own personal chef cook it for the family.

Tilapia ingredients

Ingredients in Tilapia Dish

  • Tilapia filets – Naturally, the star ingredient. If you can get it fresh, do it!
  • Minced garlic – Because garlic makes everything more delicious! And this lemon garlic tilapia is no exception.
  • Butter – You’ll want to melt half a stick of salted butter.
  • Lemon juice – Squeeze it fresh and bring out the best in your fish.
  • Lemon zest – If you’ve never added it, you’ll soon see how it will elevate this baked tilapia recipe.
  • Lemon slices – And while you’re at it, get some slices of lemon ready!
  • Fresh parsley – Nothing goes better with fresh fish than fresh herbs.
  • Crushed red pepper flakes – These are optional but I highly recommend!
  • Salt and pepper – The only tilapia seasoning you’ll need. Though be gentle with the salt since the butter you’re using is salted.

Easy Tilapia recipe

Good things come to those who bait.

Easy Tilapia Recipe

There’s no excuse not to eat fresh fish and have a healthy meal when you know this easy tilapia recipe. In just 25 minutes, you’ll have baked tilapia on the table so plan your sides well and dinner will be fast, simple, and delicious!

How do you make tilapia from scratch

How do you Make Baked Tilapia from Scratch?

The best way to cook tilapia is in the oven. You’ll heat your oven to 375F and spray nonstick spray on a baking dish. Then whisk the melted butter with lemon juice and zest. Pat the fish down with a paper towel and season both sides well with salt and pepper, then put them in the baking dish. Drizzle that lemon-butter mixture on top. Bake 10 to 12 minutes and garnish with lemon slices, parsley, and if you want, red pepper flakes.

Expert Tips and Tricks for the Perfect Tilapia Every Time

  • Choose fresh tilapia. If it’s at all possible, get it fresh. Frozen will work fine too, just remember to thaw it first.
  • Don’t skip the lemon zest. If you’ve only been adding lemon to your fish dishes, you’ll see how lemon zest makes all the difference. It adds so much more flavor, plus a pretty pop of color too.
  • Reduce sodium with unsalted butter. To trim a little sodium out of this dish, use unsalted butter. But don’t forget to salt the dish if you do!
  • Don’t overcook the fish. Tilapia is perfectly cooked when it is white and flakes easily with a fork. When cooking tilapia in the oven be careful not to overcook it.

How to cook tilapia

Is tilapia a good fish to eat?

Tilapia is very affordable and easy to get. Since it has loads of omega-3 fatty acids and protein, it’s a healthy choice.

How do you make tilapia taste less fishy?

That’s simple…use this recipe! With the garlic, butter, and lemon, it soaks into the fish and gives it a wonderful taste that is anything but fishy!

How long to bake tilapia

How to Cook Tilapia

You can cook tilapia a number of ways, but in this recipe, you’ll be baking it. The prep time is a snap and it will be ready quickly!

How Long to Bake Tilapia

At 375F, tilapia should bake for 10 to 12 minutes. As each oven is different, be sure to check at 10 minutes and see if more time is needed. 

Does tilapia need to be fully cooked?

You don’t need to overcook it but you should make sure it turns white and flakes easily. If it’s still opaque, it needs a little more time.

What temp should tilapia be cooked to?

Tilapia should be cooked so that your tilapia internal temp reaches 145F. If you don’t have a meat thermometer, you can tell when the fish flakes easily apart with your fork.

What temp should tilapia be cooked to

What temperature should tilapia be?

When cooking tilpaia in the oven, it should have an internal temperature of 145F before serving and enjoying.

What goes well with Tilapia?

Grilled or steamed veggies, a crispy fresh salad like Caesar, red potatoes with garlic butter, risotto, steamed rice, and lemon butter pasta are just a few suggestions. Tilapia is such a versatile fish that is easy to complement with just about anything!

What should I serve with tilapia?

How you prepare the tilapia should dictate what you serve. For this recipe, it’s very light and lemony so a risotto, salad, steamed veggies, rice or pasta will pair beautifully with it.

What should I serve with tilapia

How to Store Tilapia

Tilapia needs to be stored in the fridge or freezer. You should take care to store it well.

How Long Does Tilapia Last?

Before you cook it, tilapia is good in the fridge for a day or two. But after cooking, you can keep it for 3 to 4 days before you’ll need to freeze it.

Does tilapia need to be fully cooked

Can You Freeze Tilapia?

Yes! If you can seal the bag free of all air, you may get 6 months out of it, but I wouldn’t push it. Cooked tilapia should be frozen for no longer than 2 to 3 months.

How to Reheat Tilapia?

The best way to reheat tilapia is to put it in a preheated oven at 275F and heat for 15 minutes. The low temperature will slowly warm the fish without over-cooking it.

Watch How To Make Tilapia (Video)

Homemade Tilapia Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 119
This easy Tilapia recipe is the perfect dish to make when you are short on time and want something simple and delicious. The perfectly balanced sauce is a blend of butter, garlic, lemon, and spices that add depth and flavor to this dish!


  • 1/2 stick salted butter (melted)
  • 2 tbsp garlic (minced)
  • 2 tbsp lemon juice
  • zest of 1 lemon
  • 4 6oz tilapia filets
  • 1/2 tsp crushed red pepper flakes (optional)
  • salt (to taste)
  • pepper (to taste)
  • 1 lemon (thinly sliced)
  • 3-4 tbsp fresh parsley (chopped)


  • Preheat your oven to 375F and prep a baking dish with nonstick spray.
  • Whisk together the melted butter, garlic, lemon juice, and zest in a small bowl and set aside.
  • Pat down the tilapia filets with a paper towel. Season both sides generously with salt and pepper (and crushed red pepper flakes (optional)) and place into the greased baking dish. Drizzle the lemon butter mixture over each tilapia filet.
  • Place the baking tray into the oven and bake the fish until it flakes easily, between 10-12 minutes. Garnish with lemon slices and freshly chopped parsley
Calories: 119kcal
Course: Main Course
Cuisine: American


Calories: 119kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 108mg | Potassium: 89mg | Fiber: 1g | Sugar: 1g | Vitamin A: 687IU | Vitamin C: 22mg | Calcium: 23mg | Iron: 1mg

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Wish you could make tuna salad just like your favorite deli? Now you can! My kids love to help whip this up when we make tuna salad sandwiches on the weekend. We’ll take them out in the yard and enjoy the sunshine. There’s no greater pleasure than this simple tuna salad recipe that you can spread on your favorite breads and rolls for a perfect lunch together as a family!

Best tuna salad recipe

Best Tuna Salad Recipe

Tuna salad is a deeply personal preference. I’m sharing my favorite method for making the best tuna salad recipe there is. Fresh ingredients are the key for a wholesome tuna salad, but if there is anything you dislike included, feel free to omit it.

Easy Tuna Salad Recipe

With less than 10 ingredients and less than 10 minutes required to make it, this easy tuna salad makes for a fantastic lunch or brunch option any time you like. Make it ahead to have ready for your next tuna fish sandwich!

What are the ingredients for a tuna salad

What are the ingredients for a tuna salad?

  • Canned tuna – Choose the one in water, not oil.
  • Mayonnaise – A staple of creamy tuna salad.
  • Celery – Chop it up nice and fine. It adds a refreshing crunchy texture to your tuna fish recipe.
  • Red onion – Mince it to distribute that pungent taste throughout the salad a bit better.
  • Sweet pickle relish – Don’t knock it ‘til you try it. My husband was anti-relish in tuna salad until I made this recipe for him.
  • Lemon juice – The secret for the best tuna salad.
  • Garlic – Another one to mince for even spreading.
  • Salt and pepper – To taste.

Easy tuna salad recipe

How do you Make Tuna Salad from Scratch?

It really doesn’t get any easier than this. You’ll combine all the ingredients together, season with your salt and pepper, and then serve it on your favorite rolls for the perfect tuna salad sandwich recipe!

Don’t wait for opporTunaty. Make it!

Expert Tips and Tricks for the Perfect Tuna Salad Every Time

  • Start with the right canned tuna. Tuna that is packed in water makes for better tuna fish salad recipe every time.
  • Chop the celery well. Celery is great for added texture, crunch, and savory flavor. But if they chunks are too big, it messes up the whole thing. Use a fine chop and you won’t have cumbersome pieces in your way.
  • Choose a good bread. I personally recommend croissants in my tuna fish sandwich recipe but use what you like. This is the best tuna salad so if you want to make it extra special, choose a unique sandwich bread and it will make you feel like you’re on vacation.

How do you make tuna salad from scratch

How do you make tuna taste good?

It’s all about the right kind of tuna and the correct combination of ingredients (listed below). You’ll discover tuna that tastes as good when you make your own tuna sandwich recipe as it does when you order it from your favorite sandwich place.

How do you make a tuna sandwich?

Simply combine your can of tuna with mayo, red onions, celery, garlic, lemon juice, sweet pickle relish, and salt and pepper. Then put it on croissants or quality bread layered with lettuce and sliced tomato.

What can I mix with canned tuna

What can I mix with canned tuna?

You can mix whatever you like with canned tuna, but I recommend mayo, finely-chopped celery, red onions, garlic, sweet pickle relish, and lemon juice.

What can I add to tuna?

Add whatever is in line with your tastes. This recipe uses mayo, red onion, celery, garlic, and sweet pickle relish. Lemon juice plus salt and pepper brings out the flavor. If you are opposed to relish, you can omit it.

What to add to tuna to make it taste better?

If your tuna salad tastes off, add lemon juice. Lemon always brings out the best in fish and seafood, and tuna salad is no exception to this rule!

What is the healthiest way to eat tuna?

You can use this tuna salad to top onto a bed of lettuce or use it in lettuce leaves as a wrap. Additionally, you can look for breads or wraps that fit your dietary requirements, making this a healthy sandwich filling.

What can I use in tuna instead of mayo?

Some people use avocado which isn’t bad but it gives it a different taste. If you want to keep things tasting similar to the original, use plain Greek yogurt instead of mayo.

What can I add to tuna

What goes with Tuna Salad?

I like pairing tuna salad with a crispy garden salad that’s light on the dressing, something with a lemon vinaigrette. Fries or chips work great too as do the typical picnic sides like potato salad, macaroni salad, and coleslaw. Even a soup like chicken noodle makes a great side to this dish.

What goes well on a tuna sandwich?

The most common ingredients in a tuna sandwich are mayonnaise, red onion, sweet pickle relish, lettuce, tomato. You can also add cheese and heat the sandwich for a delicious tuna melt.

How to Store Tuna Salad

Tuna salad needs to be kept in an airtight container in your fridge. Do not let it sit out!

How Long Does Tuna Salad Last?

In your fridge, you’ll be able to use that tuna salad for 3 to 5 days. By day 3 for us, it’s usually all gone!

Can You Freeze Tuna Salad?

You can freeze it but I don’t think that’s the best idea. The mayo doesn’t bind and when it thaws, it can ruin the consistency. But if you don’t want to waste it, you can tuck tuna salad in your freezer for about 2 months tops.

How to Thaw Tuna Salad?

If you froze your tuna salad, all you need to do is put it in the fridge to thaw overnight.

Watch How To Make Tuna Salad (Video)

Classic Tuna Salad Recipe

5 from 1 vote
Prep Time 8 minutes
Total Time 8 minutes
Servings 4 servings
Calories 370
My husband LOVES tuna salad and after several versions this classic tuna salad recipe is the clear winner! Perfect for sandwiches, salads, tuna melts, or as a baguette or cracker topping.


  • 20 oz canned tuna in water (drained)
  • 1 1/4 cup mayonnaise
  • 2-3 stalks celery (finely chopped)
  • 3 tbsp red onion (minced)
  • 2 1/2 tbsp sweet pickle relish
  • 1 tbsp lemon juice
  • 1 tbsp garlic (minced)
  • salt (to taste)
  • black pepper (to taste)


  • Combine all tuna salad ingredients in a medium bowl. Season to taste with the salt and pepper. Serve on toasted croissants lined with with lettuce and sliced tomato.
Calories: 370kcal
Course: Main Course
Cuisine: American


Calories: 370kcal | Carbohydrates: 12g | Protein: 34g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1149mg | Potassium: 435mg | Fiber: 1g | Sugar: 6g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg

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Ready for a fresh fish dish the whole family will love? This mahi mahi recipe is a winner for dinner every time. Even the kids ask me to make it and it’s one of my husband’s favorites. He says its the best way to cook mahi mahi. Plus, it looks classy enough to serve for a nice dinner when company joins you. Make this fresh mahi mahi fish recipe tonight!

Best mahi mahi recipe

Best Mahi Mahi Recipe

Tender and flaky, you’re going to love this fish dish. I’ll show you the secret to making mahi mahi that has plenty of flavor and the right texture. Once you make it, it’s going to be your favorite fish dish for sure!

Mahi mahi ingredients

Ingredients in Mahi Mahi Dish

  • Mahi mahi filets – Get them fresh from your seafood counter. They should be about 4 ounces each.
  • Extra virgin olive oil – So you can sear them on the stove before baking.
  • Salt and pepper – the only mahi mahi seasoning you’ll need.
  • Lemon garlic sauce – You’ll make this sauce for mahi mahi with softened salted butter, minced garlic, lemon juice, grated lemon peel, fresh chopped chives, fresh chopped parsley, and a pinch each of kosher salt and black pepper.

Easy mahi mahi recipe

Addicted to fishing, forced to work.
My Dad

Easy Mahi Mahi Recipe

It only takes 15 minutes to prep and 12 minutes to cook this pan seared mahi mahi recipe. And with such simple ingredients, you likely will only need to add the fresh mahi mahi filets to your shopping list to make this dish.

How to make mahi mahi from scratch

How do you Make Mahi Mahi from Scratch

When cooking mahi mahi, start by preheating your oven to 375F. You’ll pat the fish dry with paper towels, then season with salt and pepper. Next, make the lemon garlic mixture by combining the ingredients in a saucepan on your stove over low heat. In a skillet, heat olive oil and sear your fish for 3 minutes per side. Then add them to the baking dish and roast 4 to 5 minutes. Finish it off with the lemon garlic sauce and serve!

How to cook mahi mahi

Expert Tips and Tricks for the Perfect Mahi Mahi Every Time

  • Use fresh fish. It really is the best way to enjoy this dish.
  • Make sure the filets are the same size. They should be about 4 ounces each and have about 1-inch of thickness.
  • Pat them dry. If you don’t, they won’t sear.
  • Get the oil hot. If you don’t get that oil super-hot, you won’t get a good browning on that fish. The browning adds flavor to pan fried mahi mahi.
  • Make sure the oven is ready. You want to preheat at the beginning so you can move the fish into the oven from the stove seamlessly.

Is mahi mahi healthy

Is Mahi Mahi healthy?

Yes, it’s super healthy. It’s low-cal and has lots of vitamins, minerals, and protein. It also happens to taste great, making it a wonderful way to enjoy healthier meals.

What does mahi mahi fish taste like?

Mahi mahi is mild with a firm texture. It’s slightly sweet and a bit like swordfish. If you like swordfish, mahi mahi is a milder version.

How do I cook mahi mahi with the skin on

How to Cook Mahi Mahi

You’ll use the stovetop for your sauce and for searing the fish. Then you’ll finish the fish in the oven. When you pull it out, you’ll add the sauce.

How do I cook mahi mahi with the skin on?

If your mahi mahi has skin on, you can cook it like this. It will peel right off whether you cook it first or not. Eating the skin isn’t recommended though because it’s tough.

What temperature should mahi mahi be cooked at?

Mahi mahi should be cooked to an internal temperature of 145F.

Can mahi mahi be pink in the middle when cooked?

No, it’s still raw if you see pink. Cooked mahi mahi will be off-white and have large, moist flakes.

Does mahi mahi need to be cooked through

How do you know when mahi mahi is done?

If you follow this recipe, you will have no trouble, but to be sure, you can check with a cooking thermometer for an internal temperature of 145F.

How do you know when baked mahi mahi is done?

When fully cooked, mahi mahi flakes easily. You can also check the internal temperature. If it’s 145F, it is ready!

Does mahi mahi need to be cooked through?

Mahi mahi should be cooked to medium rare or medium. Use your thermometer and check for an internal temperature of 145F to be certain it is cooked properly.

What goes well with Mahi Mahi

We love a fresh and crisp salad with a lemon vinaigrette. It goes beautifully with this dish. You can choose steamed rice or quinoa plus sauteed green veggies. I always go with whatever is fresh and in season so something like asparagus, spinach, or broccoli works well with this.

How do you know when mahi mahi is done

How to Store Mahi Mahi

You’ll need to put your mahi mahi leftovers in an airtight container in your fridge.

How Long Does Mahi Mahi Last?

It will be good for about 3 to 4 days in your fridge. From there, you will want to take any leftovers and put them in the freezer.

Homemade mahi mahi recipe

Can You Freeze Mahi Mahi?

Yes you can. It makes for a fabulous meal in minutes when you have it ready. Just take the steps to store it in airtight containers or freezer bags. I recommend using it within 4 months.

How to Reheat Mahi Mahi?

Let it thaw overnight in your fridge. Then heat it in your oven at 275F for about 15 minutes. This low temperature will warm it through without overcooking it.

Watch How To Make Mahi Mahi (Video)

Mahi Mahi Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings
Calories 177
Mahi Mahi (sometimes called Dorado) is a delicious lean white fish that is tender, flaky, and full of flavor. This Mahi Mahi recipe coats the fish in an AMAZING lemon garlic butter sauce that adds the perfect balance of flavor to the fish.


  • 4 4oz Mahi Mahi filets
  • 3 tbsp extra virgin olive oil
  • salt (to taste)
  • black pepper (to taste)

Lemon Garlic Sauce

  • 3 tbsp salted butter (softened)
  • 2 tbsp garlic (minced)
  • 1 tbsp lemon juice
  • 1 1/2 tbsp lemon peel (grated)
  • 1 tbsp fresh chives (chopped)
  • 1 tbsp fresh parsley (chopped)
  • kosher salt (pinch)
  • black pepper (pinch)


  • Preheat the oven to 375F. Pat dry any excess moisture off the fish fillet with paper towels until they are as dry as possible then sprinkle both sides with salt and pepper and set aside.
  • Then, prepare the lemon garlic mixture. In a small saucepan on low heat, combine all of the lemon garlic mixture ingredients and set aside.
  • In a large skillet on high heat, add the olive oil. Once the oil is hot, add the fish fillets to the pan and sear for about 3 minutes on one side then flip. Place the fish in a baking dish and roast for about 4-5 minutes. Pour the lemon garlic mixture over the cooked fish. Serve with extra lemon slices and fresh parsley.
Calories: 177kcal
Course: Main Course
Cuisine: Seafood


Calories: 177kcal | Carbohydrates: 2g | Protein: 1g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg

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Make your next taco night a fresh catch with this fish taco recipe! It’s just like you order at your favorite cantina with fresh fish baked to perfection and wrapped up in corn tortillas with homemade crema sauce, shredded cabbage, avocado, and whatever else you like. My whole family loves when taco night takes a seaside spin so come give it a try!

Best fish taco recipe

Best Fish Taco Recipe

Fish tacos make for one of the best dinners of all. They’re easy and they make all seafood lovers happy. It costs less to feed your whole family fish tacos at home, plus you’ll be sure of all the fresh ingredients and the love that’s put into them.

Fish taco ingredients

Fish Taco Ingredients

  • Fish filets – I used (and hence recommend) tilapia.
  • Butter and olive oil – Both keep the fish from sticking when you bake it and the butter adds a richness to the fish.
  • Fish taco seasoning – Make your own with cumin, chili powder, salt, and black pepper.
  • Garlic lime crema sauce (Fish Taco sauce recipe) – You’ll make this too with sour cream, mayo, garlic powder, fresh-squeezed lime, and sriracha.
  • Corn tortillas – These are the most authentic tortillas to use with fish tacos.

Easy fish taco recipe

“Carpe Diem does not mean “Fish of the Day”.

Easy Fish Taco Recipe

Dinner is done in 40 minutes and you’ll probably eat it all in 5 seconds, but hey, it’s worth it. These easy fish tacos are just too good to resist and will likely earn themselves a spot in your weekly dinner rotation.

How do you make fish tacos from scratch

How do you Make Fish Tacos from Scratch

You’ll make the fish taco seasoning first and then sprinkle it on both sides of your fish. Then brush it with olive oil and add diced butter before baking at 350F for 30 minutes. While that bakes, make the crema sauce. Then, shred the fish and serve it in toasted corn tortillas. I like setting up a station for my family to grab the toppings so they can put cabbage, avocado, cilantro, and the crema on top. Feel free to add anything else you like too!

How to cook fish tacos

Expert Tips and Tricks for the Perfect Fish Taco Every Time

  • Season both sides of the fish. Because you’ll shred the fish when it’s done, you want to ensure every bit is flavored with deliciousness!
  • Try different ways of cooking the fish. There are so many delicious ways to cook the fish that will change the flavor and texture of your fish tacos. Whether you’re doing grilled fish tacos, baja fish tacos, battered fish tacos, or a fried fish taco recipe, this recipe will still be similar. The main thing that with change is simply the way you cook the fish.
  • The crema sauce makes it the best. The fish taco seasoning packs a little heat but the crema balances it out. It also adds that key citrus component for perfect umami.
  • The fresher, the better. It should go without saying that if you can get fresh tilapia, it will be an even better fish taco. Frozen will work too, but fresh is always best.

How long to cook fish for tacos

What are fish tacos made of?

Fish tacos are made with a mild white fish that is seasoned with fish taco seasoning and wrapped in corn tortillas with crema sauce and a variety of toppings including shredded cabbage, avocados, and cilantro.

What goes well with fish tacos

What kind of fish is best to use for fish tacos?

Anything that is white-fleshed and mild is a good choice. This recipe calls for tilapia which is quite easy to find in most places though if you can only find grouper, flounder, cod, halibut, snapper, pollock, or mahi mahi, you can use those too.

What kind of fish is best to use for fish tacos

What is Baja sauce made of?

While this recipe uses a crema sauce, Baja sauce is a bit similar with sour cream, mayo, lime juice, seafood seasoning, cilantro, and ancho chile pepper.

What is baja sauce made of

Are corn or flour tortillas best for fish tacos?

Corn tortillas are the best for fish tacos. This is the most authentic choice to the true cuisine. Of course, if you prefer flour tortillas, you may use them if you wish.

Are corn or flour tortillas best for fish tacos

What type of fish is in Baja fish tacos?

In Baja fish tacos, the difference is that the fish is battered and fried. This fish taco recipe uses baked fish that is seasoned with fish taco seasoning.

Does cod work for fish tacos?

Yes, you can use cod for fish tacos. It is white and flaky plus the taste is mild enough to work in a taco recipe.

What fish is used for Rubio’s fish tacos?

Rubio’s makes fish tacos by battering wild Alaskan pollock and frying it to a nice crisp. Then they tuck it into a warmed corn tortilla with salsa, cabbage, and white sauce.

Are corn or flour tortillas best for fish tacos

How to Cook Fish Tacos?

Fish tacos are cooked in the oven. You will bake the fish and then fill the corn tortillas with it. You can also briefly toast your tortillas on the stove top though it’s fine if you don’t. Assemble them and plate them or let your family add the toppings they like on their tacos.

How Long to Cook Fish for Tacos?

It takes 30 minutes to bake the tilapia for your fish tacos at 350F. This gives you plenty of time to prep the sauce and any toppings you’ll be using.

What are fish tacos made of

What Goes Well with Fish Tacos?

Rice (either plain or Mexican style), beans, salsa, guacamole, Mexican street corn, and tortilla soup are all wonderful ways to add more to your meal of fish tacos.

Does cod work for fish tacos

How to Store Fish Tacos

Any leftovers you have from your fish taco dinner need to be refrigerated. It’s best to keep the ingredients separated or you’ll risk compromising taste and texture.

How Long Do Fish Tacos Last?

You can keep your fish tacos in the fridge for up to 3 days, 4 maximum. These are best when they’re fresh though.

How long do fish tacos last

Can You Freeze Fish Tacos?

It’s best to just freeze the fish portion of your tacos. If you have leftovers, you can stow them in the freezer and thaw in the fridge overnight. Then you’ll only have to prep the crema and tortillas.

How to Reheat Fish Tacos?

Take the fish out of the freezer and let it thaw in the fridge overnight. When you’re ready to cook them, just throw them in a skillet on medium-low heat until they’ve warmed up.

Watch How To Make Fish Tacos (Video)

Easy Fish Taco Recipe

5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Servings 12 servings
Calories 215
Easily a crowd favorite fish taco recipe! Fresh fish seasoned to perfection with fresh veggies and a delicious garlic lime crema sauce to top it off. My family LOVES this recipe and yours will too!


  • 5 tilapia filets
  • 2 tbsp olive oil 
  • 4 tbsp butter (cubed)

Fish Taco Seasoning

  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp black pepper 

Garlic Lime Crema

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 fresh squeezed lime
  • 2 tsp garlic powder
  • 1 tsp sriracha
  • 1 package corn tortillas


  • Combine the the taco seasoning together in a mixing bowl and sprinkle on both sides of the tilapia filet. Brush with olive oil and top with the diced butter. Bake the fish at 350F in the oven for 30 minutes or until completely opaque.
  • Next, make the crema sauce. In a small bowl, whisk the mayonnaise, sour cream, garlic powder, siracha, and lime juice to make the garlic lime crema.
  • Shred the fish and serve in toasted tortillas. Top with cabbage, avocado, cilantro, and the garlic lime crema and any of your other favorite toppings. Serve immediately.
Calories: 215kcal
Course: Main Course
Cuisine: Mexican


Calories: 215kcal | Carbohydrates: 14g | Protein: 17g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 331mg | Potassium: 294mg | Fiber: 2g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg

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Ready for a summery party? Dazzle guests with stunning ceviche that takes minutes to prepare with fresh fish, citrus, and jalapeno peppers for a refreshing appetizer. My husband and I first fell in love with ceviche on a trip to Florida. I couldn’t wait any longer to have it again so I made my own authentic ceviche recipe myself. Now it’s all he asks for in the summer!

Best ceviche recipe

Best Ceviche Recipe

The best ceviche recipe is here, taking fresh ingredients and making this special Peruvian dish right in your own home. The key to ceviche is freshness so make sure your ingredients are top of the line and you’ll have restaurant-quality ceviche right at home!

Easy Ceviche Recipe

Ceviche takes only 25 minutes from start to finish. It impresses with only a few pure and simple ingredients. Once you make it yourself you’ll find you’re making it all the time!

Ceviche ingredients

Ceviche Ingredients

  • Sashimi-grade tuna – You can use any sashimi-grade fish such as salmon or even shrimp too (I have notes on that below). Shrimp is very common and I love to make my shrimp ceviche recipe just as much as fish.
  • Jalapeno – Adds a nice bit of spice.
  • Red onion – Chop it up nice for a pungent taste and pretty colors.
  • Cherry tomatoes – These make it easier to get bite-sized pieces in every mouthful.
  • Lime juice – This is what “cooks” the seafood in ceviche.
  • Avocado – Because it’s a staple of good ceviche.
  • Cilantro – To add an element of herbal flavor and spice to any Mexican ceviche recipe.
  • Extra virgin olive oil – Helps pull everything together.
  • Salt and pepper – To taste, and finish it all off.

Easy ceviche recipe

How do you Make Ceviche from Scratch

You’ll cut your tuna into small cubes, then put it in a bowl with the onion, tomatoes, jalapeno, black pepper, and lime juice. Give it a good toss and let it sit for 10 minutes. After that, add salt, avocado, cilantro, and olive oil. Toss it once more and then serve and eat immediately.

I’m on a seafood diet. I see food and I eat it.

Expert Tips and Tricks for the Perfect Ceviche Every Time

  • Mince the onion well. Big pieces of it will detract from the rest of the flavors. The smaller you chop them, the more distributed these flavors will be.
  • Don’t skip the cilantro. It is a staple in a Mexican ceviche recipe and it really needs it for that balanced flavor.
  • You can adjust the jalapeno, but don’t skip it. Spiciness is all a part of ceviche. If you can’t handle much spice, use half of the jalapeno.
  • Splurge for quality on the fish. Go to the seafood counter and tell them you’re making a seafood ceviche recipe. You want the freshest stuff you can find to make sure your fresh fish ceviche recipe is on point!

How do you make ceviche from scratch

Is ceviche safe to eat?

Yes, as long as you use fresh fish and follow the curing process. Pregnant women should avoid eating ceviche though.

How is ceviche made?

Ceviche takes fresh fish and cooks it by immersing it in acid from lime juice. This kicks off the denaturation of proteins in the fish which renders it cooked.

How long should Ceviche be marinated?

You should marinate the ceviche for 10 minutes on up to 20 minutes. Anything longer than that will ruin the fish.

Does lime juice kill bacteria in ceviche?

Lime does neutralize the bacteria a bit, but the key to ensuring safe ceviche aside from using fruit acids is to choose top quality sashimi-grade fish.

Is ceviche safe to eat

What fish is safe for ceviche?

Several different types of fish and shellfish are safe for ceviche. You can always ask the seafood counter at your supermarket what they recommend. The best choices are fresh saltwater fish. It should have a smell reminiscent of the ocean without having a fishy odor.

Which fish is best for ceviche?

The best fish for ceviche is tuna, grouper, rockfish, or sole are great choices. For shellfish, scallops and shrimp are great choices.

How fresh should fish be for ceviche?

While you can buy your fish for ceviche a day or two ahead, it’s best to buy it fresh the day of to ensure you’ve got the freshest fish for this dish.

Can you use supermarket fish for ceviche?

If you can’t get to a fish monger, you can use supermarket fish or shellfish. Freeze it first and then thaw it to kill any harmful bacteria and make it safe to eat.

How is ceviche made

How long should shrimp sit in lime juice?

If you want make a Mexican shrimp ceviche recipe instead, you should let it sit in the lime juice for 30 to 60 minutes. The shrimp will turn opaque.

Does shrimp turn pink in ceviche?

Yes, though it is much more slight than if you cooked it by any other method. You will see the color change after 30 to 60 minutes sitting in the lime juice.

How do you know when shrimp ceviche is done?

When using shrimp, the shrimp will turn an opaque color that is white or pinkish. This will take about 30 to 60 minutes.

Can you overcook shrimp in lime juice?

Believe it or not, you can overcook shrimp by this method. Don’t let it sit too long or it will become dried out and tough.

Homemade ceviche recipe

What goes well with Ceviche

Plantain chips or tostones work great for ceviche, making a nice vessel to transport it to your mouth. Flatbreads also work, and you can pair ceviche with a nice steak, lobster, or baked fish dish. It’s exotic yet refreshing, making it a nice start to any beautiful summer meal.

How to Store Ceviche

Ceviche should be made and served immediately. While you may be able to keep it in your refrigerator briefly prior to serving, you don’t want the lime juice curing the fish more than needed to ruin the texture and taste.

How Many Days is Ceviche Good For?

Sorry, but ceviche needs to be served and eaten the same day you make it. It will not taste right after that.

Can You Freeze Ceviche?

No, ceviche would freeze poorly. I definitely advise against doing so. The whole purpose of ceviche is to enjoy the seafood at its freshest.

Watch How To Make Ceviche (Video)

Homemade Ceviche Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
This easy ceviche recipe is a refreshing summer classic with fresh seafood, avocado, tomatoes, onion, cilantro and spices. Ceviche is so simple and so delicious!


  • 14 oz tuna (or your preferred sashimi grade fish or shrimp)
  • 1/2 cup red onion
  • 1 tbsp jalapeno
  • 10 cherry tomatoes (halved)
  • black pepper (pinch)
  • salt (pinch)
  • 1/3 cup lime juice
  • 1 avocado
  • 1/2 cup cilantro
  • 2 tbsp extra virgin olive oil


  • Dice the tuna into 1” cubes. Place the fish in a bowl with onion, jalapeño, tomato, pepper, and lime juice. Toss then set aside for 10 minutes. Then, sprinkle with salt and add in the avocado, cilantro, and olive oil. Gently toss again then serve immediately.
Calories: 250kcal
Course: Main Course
Cuisine: Mexican


Calories: 250kcal | Carbohydrates: 10g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 256mg | Potassium: 587mg | Fiber: 4g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg

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Crab cakes are one of my favorite things to eat when we go out for seafood. But they can be so expensive and you only get a couple of them. With this crab cake recipe, you get that delightful seafood restaurant flavor and more for your money. Maryland is famous for their Chesapeake Bay blue crabs and their deliciously unique style of crab cakes. These make a great meal or an appetizer to serve up to your favorite guests.

Best crab cake recipe

Best Crab Cake Recipe

With fresh ingredients, this is no doubt the best crab cake recipe. It’s perfect for a special occasion yet easy enough to make even for beginners.

Ingredients for making crab cakes

Homemade Crab Cake Ingredients

  • Crab meat – when it comes to crab meat recipes, you can’t have crab cakes without it (please use real crab meat and not the imitation stuff). There are different types of crabmeat of which many will work perfectly for baked crab cakes although one of my favorites is jumbo lump crab meat when making homemade crab cakes.
  • Bread crumbs – this makes the basis of the cake (you can substitute panko here).
  • Binding ingredients – egg, melted butter, mayo, Worcestershire, and Dijon all work together to add flavor and bind your maryland crab cakes together.
  • Old bay seasoning – adds that distinctive crab cake taste.
  • Lemon juice – seafood is harmonious with a hint of citrus.

Easy crab cake recipe

Easy Crab Cake Recipe

There’s only a few steps to making this easy crab cake recipe. While it does take time, most of that is waiting for it to chill long enough in the fridge. Just 11 ingredients and easy steps make this recipe hard to beat!

You cannot teach a crab to walk straight.

How do you make crab cakes from scratch

How do you Make Crab Cakes from Scratch?

A simple crab cake recipe is easier than you think! You’ll combine everything together, refrigerate it, then put it on a baking sheet and bake. There’s nothing else to it.

Expert Tips and Tricks for the Perfect Crab Cake Every Time

  • Go for quality with that crab meat. It’s worth it!
  • Don’t overmix it or you’ll bust up the crab meat lumps.
  • Make sure you take the time to chill it. Otherwise it won’t retain its shape when you bake it and will fall apart.
  • Use a measuring cup to scoop the mixture into crab cakes. This makes them all the same size and they’ll all bake evenly.

What kind of crab do you use for crab cakes?

Lump crab meat is what you use for crab cakes. It makes things much easier and comes in a handy container. Just choose a quality brand!

How to cook crab cakes

Can I use claw meat for crab cakes?

Yes, some people even prefer it since claw meat is very flavorful. It’s a cheaper option so if you’re on a budget, go for claw meat, but please never use imitation crab in your crab cakes.

Is it better to fry or bake crab cakes?

Baking is so much better for a lump crab cake recipe. For starters, you’re not using all that oil. Plus, it gives you that nice crispy exterior with less work for you!

What is a good binder for crab cakes?

Breadcrumbs and an egg make the perfect binder for crab cakes. They hold things together and add plenty of flavor.

How do you keep crab cakes from falling apart?

The secret to keeping jumbo lump crab cakes together is refrigerating the mixture first. This helps it bind together and prevents it from crumbling.

What is the difference between Maryland and Charleston crab cakes?

Maryland crab cakes use Old Bay seasoning, Dijon mustard, and Worcestershire sauce. Charleston crab cakes use mayonnaise with dill, tarragon, and parsley, usually with a dash of hot sauce.

How long to bake crab cakes

How to Cook Crab Cakes

This baked crab cake recipe lets your oven do the cooking, assuring a perfect texture and finish every time!

How Long to Bake Crab Cakes

Once your old bay crab cake recipe is ready to cook after chilling, it will take about 12 minutes of baking time to bake your crab cake.

What temp should crab cakes be cooked to?

For safety reasons, your crab cakes should be cooked to 145F. Following this recipe will ensure you cook them to the proper internal temperature.

How do you tell if crab cakes are done?

After baking them, they will be golden brown around the edges. That’s how you’ll know your crab cakes are done.

How do you keep crab cakes form falling apart

What to Serve with Crab Cakes

There are a few different types of crab cake sauce that all work well. You can serve crab cakes with remoulade sauce, tartar sauce, hot sauce, or cocktail sauce, especially if you’re serving it as an appetizer. It also works as a meal with perhaps a nice gazpacho served prior to it. Alongside it on the dinner table, oven roasted veggies, herb-roasted potatoes, and fresh green salad will all go beautifully. Crusty bread or rice can be a nice carb to serve with it too. Don’t forget your lemon wedge slice!

What goes well with crab cakes for dinner?

Crab cakes make a great dinner with sides of roasted veggies, sauteed green veggies, a salad, rice, or crusty bread. A soup like gazpacho is a great opener to a meal of crab cakes too.

Homemade Maryland style crab cakes

How to Store Crab Cake

Wrap them well and store them in your fridge. They will taste the best when they are fresh.

How Long Does Crab Cake Last?

In your fridge, you can keep crab cakes for 3 to 5 days. After that, you’ll want to freeze them.

Can You Freeze Crab Cake?

Yes, and I love this trick because I will often make extras to freeze for use at another time to make dinner simple. Wrapped well, they will keep for up to 1 month.

How to Reheat Crab Cakes?

If frozen, thaw them in your fridge overnight first in a small bowl. From there, you can bake them at 325F for 10 to 15 minutes.

Watch How To Make Crab Cakes (Video)

Classic Maryland Crab Cake Recipe

5 from 1 vote
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings 4 servings
Calories 272
This Classic Maryland Crab Cake recipe uses less filler and quality ingredients to make one of the most delicious crab cakes you've ever tasted with a tender and juicy texture packed with flavor! Serve with my very own tartar sauce recipe for the perfect flavor balance.


  • 1/4 cup mayonnaise
  • 2 tbsp fresh parsley
  • 2 tbsp butter (melted, unsalted)
  • 1 tbsp Worcestershire sauce
  • 1 egg
  • 1 1/2 tsp fresh lemon juice
  • 1/4 tsp salt
  • 2 tsp old bay seasoning
  • 1 tbsp dijon mustard
  • 1 lb crab meat
  • 2/3 cup bread crumbs


  • In a large bowl, whisk together the egg, mayonnaise, parsley, dijon mustard, Worcestershire sauce, Old Bay, lemon juice, melted butter and salt. Add in the crab meat and bread crumbs and use a rubber spatula to fold everything together.
  • Then, cover tightly and refrigerate for at least 45 minutes. Meanwhile, preheat the oven to 425F and line a baking sheet or pan with aluminum foil. With a 1/2 cup measuring cup, portion the crab cake mixture into patties or balls on the baking sheet, making sure not to flatten. Bake for about 12 minutes or until golden brown around the edges. Squeeze on fresh lemon juice and then serve.
Calories: 272kcal
Course: Main Course
Cuisine: American


Calories: 272kcal | Carbohydrates: 18g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 91mg | Sodium: 1431mg | Potassium: 326mg | Fiber: 1g | Sugar: 2g | Vitamin A: 273IU | Vitamin C: 12mg | Calcium: 118mg | Iron: 3mg

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Shrimp scampi might look elegant and delicate, but it’s one of the easiest dishes you can make at home. That garlic-lemon-butter-wine sauce is something my whole family adores. On top of rice or pasta, few things can ever be better than this family favorite shrimp scampi recipe!

Best shrimp scampi recipe

Best Shrimp Scampi Recipe

The best shrimp scampi recipe keeps things simple. With just 10 wholesome ingredients, you’ll be able to create this light yet indulgent meal that’s impressive enough for company!

Ingredients in pulled pork

Shrimp Scampi Ingredients

  • Large shrimp – buy them fresh and shelled for the best taste.
  • Butter – adds richness to the shrimp scampi sauce.
  • Dry white wine – brings out the flavor of the shrimp.
  • Garlic – an absolute must for a flavorful contrast to any garlic shrimp scampi recipe.
  • Lemon juice – go with fresh to really draw out the taste of the shrimp.

Easy shrimp scampi recipe

Easy Shrimp Scampi Recipe

Believe it or not, homemade shrimp scampi is easy to make. It literally takes 10 minutes from start to finish. This meal works for an elegant meal or for a speedy, nutritious, and delicious meal any night of the week.

You’re shrimply irresistible.

How do you make shrimp scampi from scratch

How do you Make Shrimp Scampi from Scratch?

All you do is add olive oil and butter to a skillet. Then you’ll add garlic, cook the shrimp, and add white wine. After that, lemon and other fragrant herbs are added to finish it off. It’s really one of the easiest dishes you can make!

How to cook shrimp scampi

Expert Tips and Tricks for the Perfect Shrimp Scampi Every Time

  • For any shrimp scampi recipe with wine be sure to use dry white wine rather than anything sweet or it will ruin the flavor.
  • It’s best to have your shrimp peeled and deveined first. You can do it yourself which takes longer or you can buy them ready to go.
  • Don’t overcook the shrimp! Shrimp cook very quickly and overcooked shrimp will have a rubbery texture.

What to serve with shrimp scampi

How Cook Shrimp Scampi

To cook shrimp scampi, get everything you need together. Heat up your skillet and begin with the olive oil and butter. Then you’ll add the garlic until it’s fragrant. Once the shrimp go in, you must act quickly, adding the white wine and then red pepper flakes. The wine will reduce and you’ll add the last bit of ingredients to finish it off, all in the span of just 10 minutes.

What is scampi sauce made of

What is scampi sauce made of?

Garlic, lemon, butter, and white wine are the ingredients used to make scampi sauce. Don’t worry if you don’t drink alcohol or are serving children as the alcohol cooks off so there’s no buzz. All that’s left is more depth in flavor.

How do you make scampi sauce from scratch?

The key is using both olive oil and butter. You’ll also add minced garlic, white wine, lemon juice, red pepper flakes, and parsley. This will give your shrimp scampi that restaurant-quality taste you’re looking for.

How do you thicken shrimp scampi sauce?

The sauce in this recipe should thicken up properly on its own. If you’ve tried to double it and it seems to thin, you can make a cornstarch slurry and slowly mix a little in until it gets thicker.

What goes well with shrimp scampi

Which white wine is best for cooking shrimp scampi?

Pinot Grigio is very dry, making it an outstanding choice for shrimp scampi. If you don’t have any of that, you can use a dry or unoaked Chardonnay to do the work for you. You can also use white cooking wine which tends to be dry by nature.

What can I use as a substitute for white wine in shrimp scampi?

Chicken broth or water make for fine substitutes if you don’t have white wine to use for your shrimp scampi. Of those 2, I suggest the chicken broth since it will add more flavor than water alone.

What is the difference between shrimp and shrimp scampi?

In some places, shrimp are called “scampi” just as they are called “prawns.” In the US and Canada too, shrimp scampi is what this recipe is all about, a dish of large shrimp that are cooked in a lemon-wine-garlic-butter sauce.

Which white wine is best for cooking shrimp scampi

What to Serve with Shrimp Scampi (Side Dishes)

I like to alternate between serving this shrimp scampi recipe with either white rice or linguini. For sides, sauteed garlic spinach works beautifully as does any other seasonal sauteed green veggie. Salad and garlic bread are also a great match.

How to store leftover shrimp scampi

What goes well with shrimp scampi?

Garlic bread, seasonal sauteed green veggies, pasta, rice, and salad are all ideal companions on your dinner table with shrimp scampi. One of my family favorites is shrimp scampi pasta. Simply serve your scampi on a fresh bed of pasta for a perfect meal!

Homemade shrimp scampi recipe

How to Store Shrimp Scampi

Because seafood tends to go more quickly, you should really eat shrimp scampi quickly. Any leftovers can be put in an airtight container in the fridge to be eaten no more than 2 days later.

Can You Freeze Shrimp Scampi?

Yes, you can freeze shrimp scampi, but you must keep it from being frozen with pasta or rice. If you just have the shrimp and sauce, you can freeze it in an airtight container for up to 2 months.

How to Reheat Frozen Shrimp Scampi

Simply let the frozen shrimp scampi thaw in your fridge overnight. Then warm it over the stove top until it’s hot and ready.

Watch How To Make Shrimp Scampi (Video)

Perfect Shrimp Scampi Recipe

5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Calories 321
This quick and easy garlic butter shrimp scampi is absolutely delicious and done in about 10 minutes! Tender shrimp in a white wine garlic butter sauce with red pepper flakes for just a hint of spice. Tastes amazing alone, or on a bed of fresh pasta or zucchini noodles. Enjoy!


  • 2 tbsp olive oil
  • 4 tbsp butter
  • 8 garlic cloves (minced)
  • 1 1/4 lbs large shrimp (shelled)
  • 1/4 cup dry white wine
  • 1/2 tsp red pepper flakes ((use 1 tsp if you like it spicy))
  • 2 tbsp lemon juice
  • salt (to taste)
  • pepper (to taste)
  • 1/4 cup fresh parsley (chopped)


  • Start by heating both olive oil and 2 tbsp of butter in a large skillet over med heat to melt the butter. Add the minced garlic and stir until semi translucent then add the shrimp. Season the shrimp with salt and pepper to taste and saute for 2 to minutes on one side then flip each shrimp over to cook the other side.
  • Carefully pour in the white wine, add red pepper flakes, bring to a simmer for 2-3 minutes or until the shrimp is cooked through and the wine is reduced by about half.
  • Gently mix in the remaining butter, lemon juice, and parsley and stir to coat evenly. Serve immediately.
Calories: 321kcal
Course: Main Course
Cuisine: American


Calories: 321kcal | Carbohydrates: 8g | Protein: 33g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 357mg | Sodium: 1110mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 16mg | Calcium: 241mg | Iron: 4mg

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Spice up your dinner with this gumbo recipe for a phenomenal one-pot meal. In my house, we serve it over hot steamed white rice for a complete meal in one. Even the kids get into it. It reminds me of my favorite gumbo I tasted in New Orleans when on a trip with my husband to Louisiana.

Best gumbo recipe

Best Gumbo Recipe

This is the best gumbo recipe because it’s made with wholesome ingredients. If you’ve ever bought those box kits to make a simple gumbo recipe at home, you can now toss the box and make it fresh yourself.

Ingredients for homemade gumbo

Gumbo Ingredients

  • Flour – this is part of the base of the roux
  • Butter – and this combines with your flour to create the roux
  • Celery, bell peppers, and onions – the perfect base veggies for your gumbo often called the ‘Holy Trinity’
  • Okra – a key veggie in the making of homemade gumbo
  • Andouille sausage – a must for any Louisiana gumbo recipe
  • Hot sauce – gives your gumbo a kick
  • Cajun seasoning – need we say more? A mandatory ingredient in a cajun gumbo recipe
  • Cornstarch – helps thicken up your gumbo to the right texture

Easy gumbo recipe

Gumbo’s so good it has its own season.

How do you make gumbo from scratch

Easy Gumbo Recipe

I know the ingredient list looks a little daunting. I’ll admit, it’s long, however, you should have most of those ingredients in your pantry and fridge to begin with so it will all come together quite easily. It does take an hour to prepare but that’s mostly chopping and such. In the end, you get to put your feet up and enjoy the rest of your day off, soon to be better with a bowl full of shrimp and sausage gumbo!

Tips and tricks for gumbo

How do you Make Gumbo from Scratch?

The key to making gumbo from scratch is making the roux first. From there, you add in the sausage and veggies, and then create the soup base. It will look more soupy until you add the cornstarch toward the end to thicken things up. The key is fresh ingredients because they make the best flavors.

How to cook gumbo

Expert Tips and Tricks for the Perfect Gumbo Every Time

  • Pre-prep – I thoroughly recommend that you prep as much as you can before you begin. The roux needs your full attention. Turn your back on it and you’ll ruin it and have to start all over. Yes, you need 20 to 30 minutes to get the roux to just the right color. But if you have everything prepped before all that, once it’s finished, you can keep moving on the rest of the recipe with ease.
  • Use the right pot – Using a heavy-bottomed pot can really help you make the best gumbo.

What to serve with gumbo

How to Cook Gumbo

A seafood gumbo recipe begins with a good roux. Once you prep everything, make the roux and then follow the steps. Once everything is in the pot, you can relax a bit more and enjoy the wonderful Cajun aroma in your home!

How to store gumbo

Why do they call it gumbo?

The word “gumbo” is derived from the word for okra in West African dialect. Okra is a key ingredient used in gumbo.

Can you freeze gumbo

What makes gumbo a gumbo?

Gumbo has that telltale stock, Cajun spice, and the trinity of veggies that include onions, celery, and bell peppers. It traditionally contains okra and can have meat or shellfish, sometimes both.

How to reheat frozen gumbo

What is the difference with jambalaya and gumbo?

The biggest difference is that jambalaya is cooked with rice (similar to paella) in the pot while gumbo is served atop separately cooked rice.

What does gumbo taste like

What does gumbo taste like?

Gumbo is rich, earthy, and very seasoned with just enough spice to give it a kick yet without burning your mouth.

How to make gumbo roux

How to make roux for gumbo?

In an authentic gumbo recipe, you’ll whisk flour and ¾-cup of butter over medium heat. It will turn mahogany brown after about 20 to 30 minutes and should be smooth in texture when it is ready.

How much roux do I use for gumbo?

Always use this basic rule of thumb when making gumbo in that you will need one cup of roux per gallon of gumbo. Not to worry as this recipe has everything measured for you so you’ll get it right.

What are the 3 types of roux?

There are white, blonde, and brown roux types though for gumbo, you need to make brown roux.

How to thicken gumbo

Should gumbo be thick or soupy?

Gumbo should be thick, almost like a stew. The roux helps make it thicker, but at the end of cooking, cornstarch thickens it up to the right texture.

Should gumbo be thick or soupy

How do you add flavor to gumbo?

Flavor comes from all the veggies, herbs, sausage, crabmeat, shrimp, and broth. This recipe will give you all the complexity in traditional flavor that you’re looking for. If you like more heat you can always add more cayenne pepper.

How to add flavor to gumbo

How to make seafood gumbo?

Making seafood gumbo is as simple as following this shrimp gumbo recipe. It includes lump crab meat and shrimp for that truly New Orleans flavor.

What goes with seafood Gumbo?

We enjoy our gumbo served on top of rice. You can also round out the meal with cornbread, hush puppies, corn on the cob, or a nice garden salad.

How long should gumbo simmer?

Gumbo needs time to come together with all those flavors. As such, it is best to let it simmer for at least one hour prior to adding in the seafood.

New Orleans Seafood gumbo

How to Store Gumbo

Seafood gumbo keeps well in the fridge for as long as 3 days. It tastes the best the second day since everything has had a chance to come together in flavor.

Adding shrimp to gumbo

Can You Freeze Gumbo?

Freezing gumbo is one of the best things you can do to have a speedy and nutritious meal on a busy night. Just put it in airtight freezer-safe containers and it will keep for up to 8 months.

Homemade traditional New Orleans gumbo

How to Reheat Frozen Gumbo

Take your frozen gumbo and set it in the fridge the night before. And if you forget, you can let it sit in its sealed container or bag within a bowl of cold water in your sink. Swap the water every 30 minutes until it becomes looser in texture. Then warm it in a pot on the stove.

Watch How To Make Gumbo (Video)

Classic New Orleans Gumbo Recipe

5 from 4 votes
Prep Time 1 hour
Cook Time 2 hours 40 minutes
Total Time 3 hours 40 minutes
Servings 6 servings
Calories 310
This Classic New Orleans Gumbo is the last gumbo recipe you will ever need. Made with a traditional dark roux, crab, sausage, vegetables, shrimp, and served over steamed rice. It is one of my families favorite dinners to warm the soul on a cold day.


  • 1/2 cup all-purpose flour
  • 1 tbsp salted butter
  • 1/2 cup celery (coarsely chopped)
  • 1/2 large white onion (coarsely chopped)
  • 1/2 large green bell pepper (coarsely chopped)
  • 5 garlic cloves (minced)
  • 1/2 lb andouille sausage (sliced)
  • 6 cups water
  • 3 cubes beef bouillon
  • 1 tsp sugar
  • 1/4 tsp cajun seasoning
  • 1 tbsp hot sauce
  • 4 bay leaves
  • 1/4 tsp dried thyme
  • 1 14.5oz can diced tomatoes
  • 1 8oz can tomato sauce
  • 2 tsp cornstarch
  • 1 10oz package of frozen cut okra
  • 1 tbsp white vinegar
  • 1/2 lb lump crab meat
  • 1 lb uncooked medium shrimp (peeled and deveined)
  • 1 tbsp Worcestershire sauce


  • Make a roux by whisking the flour and 3/4 cup of butter together over medium heat until turns a rich mahogany brown color, about 20-30 minutes. Once the roux forms a smooth, mahogany brown mixture, remove from the heat and continue to whisk until it stops cooking.
  • Place celery, onion, green bell pepper, and garlic into the work bowl of a food processor and pulse until finely chopped. Add the vegetables and sausage into the roux and bring the mixture to a simmer over medium-low heat. Cook until the vegetables are tender. Remove from heat, set aside.
  • Bring the water and beef bouillon cubes to a boil in a large soup pot. Whisk until the cubes dissolve, then whisk the roux mixture into the boiling water. Reduce the heat to a simmer. Add in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, diced tomatoes, and tomatoes sauce. Simmer the soup over low heat for 1 hour.
  • While the soup simmers, melt the remaining butter in a skillet and cook the okra with vinegar over medium heat for 15 minutes. Stir in the okra into the simmering gumbo.
  • Then add in the crab meat, shrimp, and Worcestershire sauce and simmer until the flavors have blended, another 45 minutes. Stir in the cornstarch just before serving.
  • Serve hot over white rice. Season with salt and black pepper to taste.
Calories: 310kcal
Course: Main Course
Cuisine: American


Calories: 310kcal | Carbohydrates: 12g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 243mg | Sodium: 1372mg | Potassium: 345mg | Fiber: 1g | Sugar: 2g | Vitamin A: 198IU | Vitamin C: 18mg | Calcium: 152mg | Iron: 3mg

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