Best Grilled Fish with Shrimp Recipe
This easy, healthy, and flavorful grilled fish and shrimp recipe is a perfect weeknight dinner. It combines a rich, creamy marinade with tender seafood for a delicious meal.
Ingredients
- 8 pcs fish fillet
- 1 lbs jumbo shrimps peeled and deveined
- 1/4 cup mayonnaise
- 4 tbsp lemon juice
- 1 tsp Dijon mustard
- 4 tbsp chicken bouillon
- 2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 medium onion sliced
- 1 large Red Bell Pepper sliced
- 1 tbsp roasted peppers
- 2 tsp garlic minced
- 1 tsp erythritol or honey/sugar
- 2 tbsp olive oil
- 1 tsp minced ginger
Instructions
- In a medium bowl, whisk together the marinade ingredients: mayonnaise, 2 tablespoons of the lemon juice, Dijon mustard, 2 tablespoons of chicken bouillon (or 1 tsp salt), 1 teaspoon of paprika, cayenne pepper, roasted peppers, minced garlic, minced ginger, and erythritol/sugar. Mix until the marinade is smooth and well combined.
- Pat both the fish fillets and jumbo shrimp dry with a paper towel. In separate bowls, season the fish with the remaining 2 tablespoons of chicken bouillon (or 1 tsp salt) and 1 teaspoon of paprika. Season the shrimp with the remaining salt and paprika. Then, add half of the prepared marinade to the fish and the other half to the shrimp, ensuring they are both evenly coated. Marinate in the refrigerator for at least 15-20 minutes.
- While the seafood marinates, heat the olive oil in a skillet over medium heat. Add the sliced onion and red bell pepper and sauté for 5-7 minutes, or until they become tender and slightly caramelized.
- Preheat your grill to medium-high heat. Carefully place the fish fillets on the grill grates. Cook for 3-5 minutes per side, or until the fish is flaky and cooked through. The shrimp will cook faster, so place them on the grill toward the end. Cook for 2-3 minutes per side, or until they are pink and opaque.
- In the last minute of cooking, squeeze the remaining 2 tablespoons of lemon juice over the fish and shrimp. Remove the cooked seafood from the grill and serve immediately over a bed of the sautéed vegetables. Enjoy!
Notes
Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Nutrition
Calories: 295kcalCarbohydrates: 8gProtein: 25gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 190mgSodium: 359mgPotassium: 495mgFiber: 2gSugar: 4gVitamin A: 1920IUVitamin C: 63mgCalcium: 93mgIron: 1mg
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