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Grilled Fish with Shrimp

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Easy to make, flavorful and delicious fish fillet with shrimp recipes that will please any crowd any time of the day. This recipe will work with most types of fish fillets including, halibut, tilapia, sole, haddock, and snapper. I use the air fryer countertop grill for the fish to have a complete dish in less than half an hour. However, you can use the oven as well for grilling.

Nutrition Facts

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Descriptions

Easy to make, flavorful and delicious fish fillet with shrimp recipes that will please any crowd any time of the day. This recipe will work with most types of fish fillets including, halibut, tilapia, sole, haddock, and snapper. I use the air fryer countertop grill for the fish to have a complete dish in less than half an hour. However, you can use the oven as well for grilling.

 

EQUIPMENT

  • counter top grill 
  • 1 non-stick pan
  • Wooden spoon
  • Knife
  • Chopping board

Directions

Step 1
Ensure fish and shrimp are rinsed and drained. Set aside in a separate dish
Step 2
In a small bowl, mix mayo, 2 tbsp lemon juice, half the bouillon/salt, 1 tsp garlic, sweetener/sugar/honey, 1 tsp paprika, and Dijon.
Step 3
Pour the mixture onto the fish, mix well then set aside.
Step 4
Preheat the oven to the grill option.
Step 5
While pre-heating, chop up the onions, and peppers
Step 6
Lay out the fish and grill for 5-10 minutes
Step 7
Heat the olive oil in a non-stick pan followed by the shrimp.
Step 8
Add garlic, ginger, and bouillon/salt and saute for about 5 minutes.
Step 9
Add onions, bell peppers, and the rest of the ingredients except for the leftover lemon.
Step 10
Saute for another 5 minutes, adjust salt if needed then remove from heat and add the lemon. Remove and serve over grilled fish.

Note's

Preparations Tips

 
  • Thaw fish and shrimp. Peel and devein shrimp and pat both sides with a paper towel. If you have time, you could do this the night before and leave both the fish and shrimp in a colander to drain excess water. 
  • I love the mixture of mayo, lemon and some spice. This mixture can be used in a variety of dishes including chicken and pork items. 
  • Cayenne – I don’t know about you but I love my fish dishes spicy. I would add a little bit more cayenne for my liking but please feel free to omit it. 
  • Bell Peppers – You can never go wrong with red bell peppers but feel free to use any coloured ones. 
  • Olive oil – I use olive oil in most of my dishes because it’s the healthier option but you can use whichever oil you have at hand. It won’t affect the taste. 
  • Sweetener/honey – I use sweetener to balance the lemon. I like lemon in fish but not when it’s overpowering. You can omit this if you prefer yours to be more ‘lemony’.
  • Shrimps – any kind of shrimp will do. However, I find that the jumbo ones retain a lot of flavours. If you don’t like big shrimps, regular-size/small ones will do.
  • Ginger/Garlic – I am not very picky about these. I would use the fresh ones if available but I usually have the ginger/paste store-bought ones for those days that I am unable to get to the store for fresh ones. The store-bought paste works great as well
  • Bouillon – I like bouillons in almost everything. It enhances the taste of most dishes and you can never go wrong with them. Most of my meals call for chicken bouillon.

How to serve the dish

 

This dish is best served on a plate of rice. You can use white or brown basmati rice. Since I try to lead a low-carb lifestyle, I serve this with cauli rice which tastes just as good. The dish itself is low-carb so if you have to cook for the whole family with non-low-carb eaters, just prepare the cauli rice and regular rice as sides.

 

Storing the dish

 

This dish can be packed and stored in a container in the fridge for up to 4 days. It’s great for meal prep so you’d put everything in one container. Just remove it from the fridge and microwave for 2-3 minutes!

 

You can also freeze this in a tight container for up to 3 months. 

 

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