Looking for an easy, flavorful, and healthy dinner? This grilled fish with shrimp recipe combines tender, flaky fish fillets with juicy, sautéed shrimp, creating a balanced meal that’s perfect for weeknights or special occasions. Ready in under 30 minutes, it’s a wholesome dish that works beautifully with rice, quinoa, or low-carb sides.
Why You’ll Love This Grilled Fish and Shrimp Recipe
Grilled fish recipes are among the healthiest and quickest meals you can prepare. Pairing fish with shrimp elevates the dish, giving you:
- High protein, low carb balance – outstanding for weight management.
- Omega-3 fatty acids – support heart and brain health.
- Versatility – works with haddock, tilapia, cod, snapper, or sole.
- Quick cooking time – dinner on the table in less than 30 minutes.
Ingredients for Grilled Fish with Shrimp
For the best flavor, use fresh fish and jumbo shrimp. Frozen works too—thaw and pat dry before cooking.
- 8 medium fish fillets (haddock, cod, sole, tilapia, or snapper)
- 1 lb jumbo shrimp (peeled and deveined)
- 1/8 cup mayonnaise
- 4 tbsp lemon juice (divided)
- 1 tsp Dijon mustard
- 4 tbsp chicken bouillon powder (or 2 tsp salt, divided)
- 1 medium bell pepper, sliced
- 2 tsp paprika (divided)
- 1 medium onion, sliced
- 1/2 tsp cayenne pepper (adjust to taste)
- 2 tbsp olive oil
- 1 tsp ginger, minced
- 1 tsp garlic, minced
- 1 tablespoon honey or sweetener
Step-by-Step Instructions for Grilled Fish with Shrimp
1. Prepare the Marinade
In a bowl, whisk together mayo, Dijon mustard, half the lemon juice, half the bouillon/salt, 1 tsp paprika, and honey.
2. Marinate and Grill the Fish
- Pat dry the fish fillets.
- Brush with the marinade.
- Cook on medium-high heat or bake at 400°F (200°C) for approximately 10 minutes, flipping halfway. The fish should easily flake when done.
3. Cook the Shrimp and Veggies
- Heat olive oil in a pan.
- Add the shrimp and cook until they turn pink, which should take about 2 to 3 minutes.
- Stir in garlic, ginger, onion, bell pepper, remaining paprika, cayenne, and bouillon.
- Sauté until fragrant, then finish with the remaining lemon juice.
4. Serve and Enjoy
Place grilled fish fillets on a platter, top with the shrimp and vegetable mixture, and serve warm.
Quick Recipe Overview
| Feature | Details |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 15–20 minutes |
| Total Time | Under 30 minutes |
| Serving Size | 4 people |
| Cuisine | Low-Carb, Seafood |
| Main Ingredients | Fish fillets, Shrimp, Lemon, Spices |
| Storage | 4 days in fridge / 3 months frozen |
Grilled Fish with Shrimp
Ingredients
- 8 medium fish fillet
- 1 lb jumbo shrimp peeled and deveined
- 1/8 cup mayonnaise
- 4 tbsp lemon juice
- 1 tsp dijon mustard
- 4 tbsp chicken bouillon powder divided
- 2 tsp paprika powder divided
- 1/2 tsp cayenne pepper
- 2 tbsp olive oli
- 1 medium onion sliced
- 1 medium bell pepper sliced
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tsp honey
Instructions
- Rinse and pat dry the fish and shrimp with paper towel
- In a small bowl, mix the mayo, dijon, half the lemon juice, half bouillon/salt if using, 1 tsp paprika, and honey.
- Pour/brush the mixture onto the fish then line in a baking sheet
- Grill the fish for 10 minutes turning halfway
- Meanwhile, heat the olive oil in a non-stick pan and add the shrimps. Sautee until pink or almost cooked
- Add the garlic, ginger, bell pepper, onions and the rest of the spices and sauté for a few minutes.
- Remove from the heat and add the rest of the lemon. Serve over the fish and enjoy!
Notes
Nutrition
Health Benefits of Grilled Fish with Shrimp
- High Protein: Both fish and shrimp provide lean protein, supporting muscle repair and energy.
- Rich in Omega-3s: It supports heart health and helps decrease inflammation.
- Low in Carbs: An excellent choice for keto and low-carb diets.
- Nutrient-Dense: Packed with vitamins like B12, D, and minerals such as selenium and iodine.
- Light & Digestible: Perfect for those looking for a filling yet not heavy dinner option.
Cooking Tips & Variations
- Marinate longer: Let the fish sit in the marinade for 30 minutes for extra flavor.
- Skip the mayo: For a crispier crust, grill fish without mayo.
- Spice it up: Add extra cayenne or red pepper flakes for heat.
- Fish options: Haddock and snapper hold up well on the grill, while tilapia cooks quickly.
- Low-carb friendly: Serve with cauliflower rice or roasted vegetables.
Serving Suggestions
This dish pairs beautifully with:
- Steamed basmati or jasmine rice
- Quinoa or couscous
- Roasted vegetables
- Low-carb cauliflower rice
For a refreshing touch, add a simple side salad with cucumbers and lemon vinaigrette.
Storage & Meal Prep Tips
- Refrigerator: Store pieces in an airtight container for up to 4 days.
- Freezer: Freeze cooked fish and shrimp in a sealed container for up to 3 months.
- Reheating: Microwave gently for 2–3 minutes or reheat in the oven to keep texture intact.
This grilled fish with shrimp recipe is a wholesome, flavor-packed dish that combines the lightness of fish with the richness of shrimp in under 30 minutes. Whether you’re designing a quick weeknight dinner or hosting a family group, this recipe offers a healthy, versatile option that everyone will love. With simple ingredients, easy steps, and plenty of room for variations, it’s a go-to seafood recipe worth adding to your rotation.
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Frequently Asked Questions (FAQs)
What is the best fish for grilling with shrimp?
Firm fish like haddock, snapper, cod, or tilapia work best because they hold shape on the grill.
Can I make this dish without an outdoor grill?
Yes! An oven, air fryer, or stovetop grill pan works just as well.
Is this recipe low-carb?
Yes, grilled fish and shrimp are naturally low-carb. Pair with cauliflower rice or veggies for a keto-friendly meal.
How do I prevent fish from sticking to the grill?
Pat fish dry before grilling and lightly oil the grill grates or baking sheet.
Can I use frozen shrimp and fish?
Absolutely. Thaw completely, drain excess water, and pat dry before cooking.
2 Comments. Leave new
I tried this with rice, futu, ugali, etc. It was perfect, it tastes that good.
Glad you enjoyed it 🙂 ugali is a great suggestion. I’ll give it a try.