Quick Garlic Butter Shrimp

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This […]

The post Quick Garlic Butter Shrimp appeared first on Budget Bytes.

As I mentioned last week, I’ve been experimenting a with shrimp a little more lately. Why? It’s super fast and easy to cook, and you can add it to so many different things! So it’s a great à la carte protein that you can cook on the side and then add to any recipe. This is super helpful for families that need to feed both vegetarians and omnivores. This Garlic Butter Shrimp is super tasty, takes only minutes to make, and can be paired with a variety of different flavored dishes (recommendations below).

Overhead view of a skillet full of Garlic Butter Shrimp

Tips for Enjoying Shrimp on a Budget

Shrimp is not usually thought of as a budget item. But there are ways that you can make it a little more affordable. And you may still only be able to splurge on something like this once per year, depending on your budget, but I want to make sure you know how to cook it when you do. :) So here are some tips for making shrimp work on a budget:

  • Purchasing frozen shrimp is usually less expensive than fresh, and you can keep it on hand without worries of it going bad, so head to your freezer section when shopping for shrimp. And as always, keep an eye out for sales!
  • Buy the right size shrimp for the recipe. Because smaller shrimp have more pieces per pound, it often feels like you’re getting more even when you’re using less. Reserve jumbo shrimp for appetizers or dishes where you’ll be eating one piece at a time. User smaller shrimp for salads, stir fries, pastas, and other recipes where the shrimp will be mixed in with other ingredients.
  • Pair your shrimp with less expensive ingredients, like pasta, rice, or vegetables to keep the overall cost of the recipe down.
  • Compare prices of peeled and shell-on shrimp. Sometimes you pay more for shrimp that is already peeled, but it only takes minutes to remove the shells by hand. 

What Size Shrimp to Use for Garlic Butter Shrimp

This recipe can be made with any size shrimp. Keep in mind that cooking time will be slightly longer for larger shrimp and slightly less for smaller shrimp. Because I planned to add this shrimp to other dishes, like salads, pasta, or rice pilafs, I used a slightly smaller shrimp so I would get more pieces per serving.

The shrimp I used on the day of the photos was 41-60 size, which means there are approximately 41-60 pieces per pound. The higher the number, the smaller the shrimp. This size number is usually listed on the front of the package of shrimp.

Tail On or Tail Off?

You can cook this Garlic Butter Shrimp either with the tail on or the tail off. Leaving the tail on adds to the visual appeal and may add a little extra flavor to the pan sauce, but it can make for extra work while eating the shrimp. If you’re adding the shrimp to a dish where you don’t mind picking the shrimp up by hand to remove the tail as you eat, go ahead and leave the tail on. If you’ll be adding the shrimp to something like a saucy pasta where it would be difficult to pick out each shrimp and remove the tail before eating every bite, then remove the tail before cooking the shrimp.

How to Serve Garlic Butter Shrimp

As I mentioned in the intro, I love this Garlic Butter Shrimp because it’s a super fast protein that can be added on top of just about any recipe, like salads, pastas, stir fries, and more. Try adding this tasty shrimp to recipes like:

Close up of Garlic Butter Shrimp in pan sauce

 
Close up of Garlic Butter Shrimp in pan sauce

Garlic Butter Shrimp

This super quick Garlic Butter Shrimp is a great à la carte protein that can be added to just about any meal!
Total Cost $4.37 recipe / $2.19 serving
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 2 ¼ lb. shrimp each
Calories 289.55kcal
Author Beth - Budget Bytes

Ingredients

  • 1/2 lb. shrimp* $3.33
  • 2 cloves garlic $0.16
  • 1 fresh lemon** $0.43
  • 2 Tbsp butter $0.26
  • 1 Tbsp olive oil $0.12
  • 1/8 tsp salt $0.01
  • 1/8 tsp freshly cracked black pepper $0.01
  • 1 tsp chopped parsley (optional) $0.05

Instructions

  • If your shrimp is frozen, place it in a colander and run cool water over the shrimp for a couple of minutes, or until thawed. If your shrimp is shell-on or tail-on, remove the shell and tail (if desired). Pat the shrimp dry with a paper towel.
  • Squeeze two tablespoons of juice from the lemon. Mince the garlic.
  • Add the butter and olive oil to a large skillet. Heat the butter and olive oil over medium until the butter is melted and is beginning to foam.
  • Add the prepared shrimp to the skillet and cook the shrimp on each side just until pink and opaque. Be very careful not to overcook the shrimp. It should only take 1-3 minutes on each side, depending on the size of the shrimp.
  • Finally, add the garlic and about 1 Tbsp of lemon juice to the skillet. Continue to sauté the shrimp in the garlic butter for about one minute more, or just until the raw edge is cooked out of the garlic.
  • Season the shrimp with a little salt, freshly cracked black pepper, and chopped parsley. Toss to combine, then serve.

Notes

*Use fresh or frozen shrimp, shell and tail on or off. Any size shrimp will work, keeping in mind that larger shrimp will take slightly longer to cook than smaller shrimp.
**If you do not have a lemon you can replace the juice with chicken broth or white wine.

Nutrition

Serving: 1serving | Calories: 289.55kcal | Carbohydrates: 3.1g | Protein: 23.35g | Fat: 20.3g | Sodium: 849.95mg | Fiber: 0.1g

Close up of one garlic butter shrimp with the skillet full in the background

How to Make Garlic Butter Shrimp – Step by Step Photos

Shrimp Package

This is the shrimp I used: frozen, 41-60 size, shell and tail on. You can make Garlic Butter Shrimp with fresh or frozen shrimp, shell and tail on or off, and any size. Just keep in mind that larger shrimp will take slightly longer to cook than smaller shrimp. Whichever size you get, shrimp in general cooks VERY fast and the most important thing to watch out for is that it is not over cooked. Overcooking shrimp makes it tough and rubbery. I used ½ lb. for this recipe, but you can easily double the recipe, if needed.

Thawed shrimp in a colander

If your shrimp is frozen, you’ll want to thaw it before cooking. Luckily, shrimp thaws very quickly! Place the frozen shrimp in a colander and run cool water over it for just a couple of minutes, or until thawed. 

Peeled shrimp next to a bowl of shrimp peels

If your shrimp comes peel-on, go ahead and peel it before cooking. The peel removes very quickly by hand. You can leave the tails on or take them off (see tips above the recipe for when you might want to leave them on vs. off). Pat the shrimp dry with a paper towel.

Minced garlic and juiced lemon

Mince two cloves of garlic. Juice one lemon. You’ll need about 2 Tbsp of juice, so if you only need to juice half to get that you can slice the other half to use as a garnish. If you don’t have a lemon, you can substitute white wine or chicken broth for the lemon juice.

Butter and olive oil in a skillet

Add 1 Tbsp olive oil and 2 Tbsp butter to a large skillet. Heat over medium until the butter is melted and beginning to foam.

Shrimp in the skillet being flipped with tongs

Add the prepared shrimp to the skillet and cook on each side just until it’s opaque and pink (this should only take 1-3 minutes, depending on the size of your shrimp). Flip the shrimp and cook on the other side. Do not over cook the shrimp. If anything, err on the side of under cooked because they will cook for about one minute more in the next step. In the photo above, you can see the pink shrimp that have been flipped and the grey shrimp that are still raw side facing up.

Garlic and lemon juice being added to the skillet

When the shrimp are cooked, add the minced garlic and lemon juice. Continue to sauté for about one minute more, or until the raw edge is off the garlic.

Chopped parsley added to the skillet

Season the shrimp with a little salt, freshly cracked pepper, and chopped parsley (optional). Toss to combine.

Finished Garlic Butter Shrimp in the skillet

Serve immediately, as-is or on top of your favorite salad, pasta, rice dish, or stir fry!

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Pesto Shrimp Pasta

I’ve been experimenting with shrimp a lot lately. Yes, it can be a little on the expensive side, but if you pair it whith an inexpensive ingredient like pasta, you can really stretch that dollar and work it into an affordable meal. This Pesto Shrimp Pasta is an incredibly easy (and FAST) recipe that will […]

The post Pesto Shrimp Pasta appeared first on Budget Bytes.

I’ve been experimenting with shrimp a lot lately. Yes, it can be a little on the expensive side, but if you pair it whith an inexpensive ingredient like pasta, you can really stretch that dollar and work it into an affordable meal. This Pesto Shrimp Pasta is an incredibly easy (and FAST) recipe that will make you feel like you’re eating a restaurant quality meal at home. So even if shrimp is just a once in a while special occasion splurge, you’ll still be saving a TON by making this splurge at home instead of having it at a restaurant!

Originally posted 12-28-2010, updated 8-27-2020.

Overhead view of a bowl full of pesto shrimp pasta with a black fork in the middle

This recipe was originally posted in 2010. When updating this recipe I made only minor changes to the recipe yield, ingredient quantities, and preparation method. If you prefer the old recipe, you can reach out to us at support@budgetbytes.com and we can send you a pdf of the old version.

What Kind of Shrimp is Best for Pesto Shrimp Pasta

A smaller sized shrimp works best for this recipe so you get more shrimp pieces throughout the pasta. If you check your package of shrimp you’ll see a number range specifying the number of shrimp per pound. The higher the number, the smaller the shrimp (more shrimp per pound). The shrimp I used were 41-60 size, or 41-60 shrimp per pound.

You can purchase your shrimp with or without the shell and tail, but you’ll want to remove the shell and tail before cooking. You can leave the tail on, but I find that tail-on shrimp is more difficult to eat in a dish like pasta because you have to stop and remove the tail with every bite.

This recipe is written for raw (frozen or fresh) shrimp, but you can use pre-cooked shrimp if that’s what you have available. To use pre-cooked shrimp, simply add them into the pasta at the end.

How to Thaw Frozen Shrimp

If you know you’ll be making this recipe a head of time, you can transfer your shrimp from the freezer to the refrigerator to thaw overnight. If you didn’t plan ahead, don’t worry! Shrimp thaws very quickly under running water. I just place my shrimp in a colander and run cool water over the shrimp for a few minutes until it has thawed. Once thawed and peeled, make sure to dab the shrimp dry with paper towel.

Can I Substitute the Shrimp?

If you’re not into shrimp, this recipe would also be good using diced chicken, sea scallops, or even chopped artichoke hearts! 

Tips for Cooking Shrimp

Shrimp can be intimidating for people who have never cooked it before, but I promise it’s very easy! The trick is that shrimp cooks very quickly and if you continue to cook it longer than necessary, the proteins will continue to contract leaving you with tough, rubbery shrimp. So watch your shrimp closely and remove them from the skillet just as soon as they turn pink and opaque. It only takes a few minutes (depending on the shrimp’s size and the heat level under the skillet)!

What Kind of Pesto to Use

Pesto is another ingredient that can be pricy if you don’t shop around. I used pesto from ALDI, which is very affordable, but if you don’t have an ALDI store near you check to see if your grocery store has their own store brand, or look for Classico or Barilla brand pesto, which usually tends to be a bit more affordable. I used basil pesto for this pasta, but I bet it would also be great with other flavors!

Overhead view of the skillet full of pesto shrimp pasta

 
Overhead view of a bowl full of pesto shrimp pasta with a black fork in the center

Pesto Shrimp Pasta

This Pesto Shrimp Pasta is a restaurant quality meal that you can make in under 30 minutes! The perfect quick weeknight meal.
Total Cost $8.07 recipe / $2.02 serving
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 446.23kcal
Author Beth - Budget Bytes

Ingredients

  • 12 oz. shrimp, peeled and deveined $4.99
  • 8 oz. angel hair pasta $0.53
  • 2 Tbsp olive oil, divided $0.24
  • 2 cloves garlic, minced $0.16
  • 1 pint grape tomatoes $1.49
  • 1/4 cup basil pesto $0.55
  • 1 Tbsp grated Parmesan $0.11

Instructions

  • If using frozen shrimp, place them in a colander and run cool water over top to thaw (this should only take a few minutes). Peel the shrimp and remove the tails. Pat the shrimp dry with a paper towel.
  • Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about seven minutes). Reserve about ½ cup of the starchy pasta water before draining the pasta in a colander.
  • While the pasta is cooking, prepare the rest of the dish. Heat 1 Tbsp olive oil in a large skillet. Once hot, add the prepared shrimp and sauté just until the shrimp turns pink and opaque (2-3 minutes). Remove the cooked shrimp to a clean bowl.
  • Add another tablespoon olive oil to the skillet and add the grape tomatoes and minced garlic. Continue to sauté over medium until the tomatoes begin to burst and release their juices. If the garlic begins to brown before the tomatoes have burst, add a couple tablespoons of water to the skillet to slow the browning.
  • Once the tomatoes have broken down in the skillet, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water. Stir to coat everything in the pesto, adding more of the pasta water if needed to loosen the pasta and spread the pesto over everything.
  • Finally, return the cooked shrimp to the skillet and stir to combine with the pasta. Top with grated Parmesan, then serve!

Nutrition

Serving: 1Serving | Calories: 446.23kcal | Carbohydrates: 49.3g | Protein: 26.4g | Fat: 15.58g | Sodium: 602.68mg | Fiber: 3.78g

Scroll down for the step by step photos!

Try These Other Budget-Friendly Shrimp Recipes:

Front view of a bowl full of pesto shrimp pasta with a fork twirling the pasta in the center

How to Make Pesto Shrimp Pasta – Step by Step Photos

Shrimp Package

This is the shrimp I used. 41-60 size (that means 41-60 shrimp per pound) and this is a 12oz. bag. To thaw the shrimp I placed them in a colander and ran cool water over them for a few minutes, or until they were thawed enough to peel and remove the tails. Once thawed, pat them dry with a paper towel to remove the excess water.

A measuring cup scooping out starchy pasta water from the pot

Bring a large pot of water to a boil for the pasta. Once boiling, add ½ lb. angel hair pasta to the pot and continue to boil until the pasta is tender (about 7 minutes). Reserve ½ cup of the starchy pasta water before draining in a colander. You can begin cooking the shrimp while the pasta boils.

Cooked shrimp in a skillet

Add a tablespoon of olive oil to a large skillet and heat over medium. Once the skillet and oil are hot, add the shrimp and sauté just until they are pink and opaque (2-3 minutes), then remove them from the skillet to a clean bowl. Make sure not to over cook them!

Grape tomatoes and garlic in the skillet

Add the second tablespoon of olive oil to the skillet along with the pint of grape tomatoes and 2 cloves of minced garlic. Sauté the garlic and tomatoes over medium heat until the tomatoes begin to burst and break down.

Cooked grape tomatoes

If the tomatoes are not very ripe they may take a while to burst, so if your garlic begins to brown before the tomatoes start releasing their juices, you can add a couple tablespoons of water to the skillet to prevent the garlic from browning. The juices from the tomatoes will create a sweet jam-like sauce on the bottom of the skillet.

Cooked pasta and pesto added to the skillet with tomatoes and garlic

Once the tomatoes are at least half way broken down, add the cooked and drained pasta, ¼ cup pesto, and about half of the reserved pasta water to the skillet. Stir to coat everything in the pesto, adding more of the starchy pasta water if needed to loosen things up and help the pesto spread.

Cooked shrimp added to the pasta

Finally, return the cooked shrimp back to the skillet and stir to combine with the pasta and pesto.

finished pesto shrimp pasta in the skillet

I like to add just a little (about 1 Tbsp) grated Parmesan on top, and you can add some chopped parsley for color if you’d like (it’s not necessary for the flavor).

Overhead view of a finished bowl of pesto shrimp pasta with a fork on the side

Enjoy! (A little extra freshly cracked pepper on top doesn’t hurt, and if you’re into spicy try adding a pinch of crushed red pepper!)

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Classic Tuna Salad

With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in […]

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With so many people going back to work but without the luxury of being able to use their break room microwaves or refrigerators, classic cold lunches like tuna salad are making a comeback! So let’s talk about tuna salad a bit, shall we? Tuna salad doesn’t have to be the gloppy mess you find in a cafeteria. I’ve got a classic tuna salad recipe below, a few tips for making a good tuna salad with plenty of flavor and texture, plus a few modifications to make it your own. So let’s go get it!

Tuna salad on a piece of bread with baby greens, a second piece of bread on the side.

What Makes a Good Tuna Salad?

I think tuna salad gets a bad rap for being gloopy, bland, and smelly. But it doesn’t have to be (well, I’m not sure I can do much about the smell). To make a good tuna salad you want to use good tuna, make a dressing that has flavor dynamic, and add in some crunchies to give the salad some texture, something to chew on. No more bland mush.

What Type of Tuna to Use:

There are several canned tuna varieties to choose from, depending on your needs. “Chunk light tuna” is probably the most common and one of the less expensive options. Chunk light is smaller pieces and may appear a little shredded. “Solid albicore” is more expensive, but you’ll get nice big solid chunks of fish that will give your tuna salad more texture, and it can be a little less smelly. For more canned tuna language defined, check out Tuna Terms You Need to Know from Cooks Illustrated (they have great photos, too).

As for whether you should get your tuna packed in oil or water, that is a personal choice. Oil pack will give you a richer tuna salad, while water pack will give you a less caloric tuna salad. I find oil pack to be messy and difficult to drain, so I choose water pack for that reason alone.

Tuna Salad Dressing:

To give my tuna salad dressing flavor, I make sure to add in a little lemon juice to brighten it up and cut through the heaviness of the mayonnaise. I add a couple sliced green onions to add a little savory layer of flavor, and plenty of freshly cracked black pepper for a pop of flavor. They’re small additions that add up to a big difference in flavor.

Add Texture:

There are several things you can add to your tuna salad to add texture (and flavor). I like to add celery and walnuts. They each have their own “brand” of crunch that really adds to the interest of the tuna salad as you chew (mushy is boring). Here are some other ingredients you can add in to your tuna salad for texture:

  • sunflower seeds
  • shredded carrots
  • pickle relish
  • shredded radish 
  • olives
  • capers
  • dried cranberries
  • white beans
  • hard boiled eggs

How to Serve Tuna Salad

The recipe below is for the tuna salad only (not the sandwich fixings) because there are several ways you can serve tuna salad. We’re all familiar with the classic tuna salad sandwich, which is often built on toast with lettuce. You could also serve your tuna salad sans-bread, over a bed of greens, as an actual salad. Sometimes I eat it with just some crackers or celery for dipping, or you can stuff it into a pita or tortilla as a wrap. Lots of options, all delicious!

Classic tuna salad in a bowl with bread and lettuce on the sides

 
Classic tuna salad in a bowl with bread and lettuce on the sides

Classic Tuna Salad

Say goodbye to gloopy, bland tuna salad and hello to a delicious tuna salad packed with flavor and texture! Perfect for brown bag lunches.
Total Cost $5.20 recipe / $1.30 serving
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 1 cup each
Calories 462.38kcal
Author Beth - Budget Bytes

Ingredients

  • 2 12oz. cans chunk light tuna in water $3.98
  • 1 cup diced celery (about 2 ribs) $0.35
  • 1/4 cup chopped walnuts $0.30
  • 2 green onions, sliced $0.12
  • 1/2 cup mayonnaise* $0.40
  • 1 Tbsp lemon juice $0.04
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Instructions

  • Drain the canned tuna well. Finely dice the celery, chop the walnuts, and slice the green onions.
  • Combine the tuna, celery, walnuts, green onions, mayonnaise, lemon juice, pepper, and salt in a bowl. Stir to combine.
  • Serve as a sandwich, salad over a bed of greens, or with crackers and vegetables for dipping. Refrigerate up to four days.

Notes

*I like my tuna salad a little on the "dry" side. Add more mayonnaise if desired.

Nutrition

Serving: 1cup | Calories: 462.38kcal | Carbohydrates: 2.85g | Protein: 41.98g | Fat: 31g | Sodium: 1215.78mg | Fiber: 4.55g

A classic tuna salad sandwich front view with sandwich fixings in the background

How to Make Classic Tuna Salad – Step by Step Photos

Classic Tuna Salad ingredients in a bowl

Drain two 12oz. cans of chunk light tuna in water. Finely dice about one cup of celery, chop 1/4 cup walnuts, and slice two green onions. Add the tuna, celery, walnuts, green onions to a bowl with ½ cup mayonnaise, 1 Tbsp lemon juice, ¼ tsp salt, and ¼ tsp freshly cracked black pepper.

Stirred tuna salad in the bowl

Stir the ingredients to combine, then serve, or refrigerate up to four days. I do like my tuna salad a little bit dry, so if you prefer you can always add an extra tablespoon or two of mayonnaise to make it a little “softer.”

Tuna salad sandwich next to a tray with sandwich fixings

Serve your tuna salad as a sandwich, a salad (over a bed of greens), with crackers and vegetables for dipping, or stuffed into a pita or tortilla/wrap!

The post Classic Tuna Salad appeared first on Budget Bytes.

Blackened Salmon with Zucchini

Are you ready for a dinner that is seriously easy and is so good that it will make you go weak in the knees? Just wait until you try this Blackened Salmon with Zucchini. The preparation couldn’t be more simple, yet the results are absolutely stunning. It’s the perfect example of how food doesn’t have […]

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Are you ready for a dinner that is seriously easy and is so good that it will make you go weak in the knees? Just wait until you try this Blackened Salmon with Zucchini. The preparation couldn’t be more simple, yet the results are absolutely stunning. It’s the perfect example of how food doesn’t have to be complicated to be good. 

Blackened salmon with zucchini on a white plate with a black fork

Blackened Doesn’t Mean Burned

“Blackening” is a cooking technique popularized by Chef Paul Prudhomme in the 1980s. It involves coating the fish in spices and cooking at a high temperature in butter until the paprika in the spice mix and butter solids form a very dark and delicious “blackened” crust. While the exterior of the fish may appear very dark brown or almost black, there shouldn’t be a burnt flavor.

What Spices Do You Use for Blackening?

I used my Homemade Cajun Seasoning for this blackened salmon, but you can take a short cut and use a store-bought blackened seasoning blend, if you prefer. Just keep in mind that store-bought seasoning mixes may contain a different amount of salt, so you may need to add more or less to compensate.

What Kind of Skillet is Best?

The blackening technique is traditionally done with a cast iron skillet, which is great at providing the high even heat needed to form that butter-infused spice crust. I used a non-stick skillet, which I know will make some people clutch their pearls, but I was still able to get a really nice crust on my blackened salmon so I was okay with it. I’m going to just go ahead and tell you to use whatever type of cookware is easiest for you and gives you the least amount of anxiety about the fish sticking because there is nothing more devastating than losing an expensive piece of salmon stuck to a piece of cookware (although there should be plenty of oil and butter to keep that from happening here). ;) 

What to Serve with Blackened Salmon and Zucchini

I ate this as a meal on its own, but if you want to round out your plate with some carb action, I think this would be great on a bed of seasoned rice. A side of Vinaigrette Slaw with Feta would also be a nice compliment.

A fork flaking a piece of blackened salmon on the plate with zucchini

 

 

Blackened salmon with zucchini on a plate with a black fork on the side

Blackened Salmon with Zucchini

Blackened salmon coated in Cajun spices, cooked to perfection in butter, and paired with simple sautéed zucchini makes a simple but delicious dinner!
Total Cost $13.30 recipe / $3.33 serving
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 323.63kcal
Author Beth - Budget Bytes

Ingredients

Cajun Seasoning

  • 2 tsp smoked paprika $0.20
  • 1 tsp dried thyme $0.10
  • 1 tsp dried oregano $0.10
  • 1/2 tsp ground cumin $0.05
  • 1/4 tsp cayenne $0.02
  • 1/2 tsp garlic powder $0.05
  • 1/2 tsp onion powder $0.02
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1/4 tsp salt $0.02

Salmon and Zucchini

  • 1.3 lbs. salmon $10.65
  • 2 Tbsp butter $0.26
  • 1 Tbsp cooking oil $0.04
  • 1.3 lbs. zucchini $1.79

Instructions

  • Combine the spices for the Cajun seasoning in a bowl (smoked paprika, thyme, oregano, cumin, cayenne, garlic powder, onion powder, salt, pepper).
  • Remove the skin from the salmon, then cut it into four equal-sized portions (if not already cut). Generously coat all sides of the fish in the prepared Cajun seasoning.
  • Slice the zucchini into half-rounds and set aside.
  • Add the butter and cooking oil to a skillet and heat over medium-high. When the skillet is hot and the butter is melted and foaming, add the salmon pieces. Cook the salmon for 5-7 minutes on each side, or until a dark brown crust forms and the salmon is cooked through*.
  • Remove the cooked fish to a clean plate. Add the sliced zucchini to the skillet in its place. Quickly sauté the zucchini in the residual butter and spices until it is tender. Serve the salmon and zucchini immediately.

Notes

*The FDA recommends an internal temperature of 145ºF for fish.

Nutrition

Serving: 1g | Calories: 323.63kcal | Carbohydrates: 6.35g | Protein: 31.48g | Fat: 19.3g | Sodium: 405.18mg | Fiber: 2.3g

How to Make Blackened Salmon with Zucchini – Step by Step Photos

Cajun spice mix in a wooden bowl

Make the Cajun spice mix first. Combine 2 tsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano, ½ tsp ground cumin, ¼ tsp cayenne pepper, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp salt, and ¼ tsp pepper. Stir the spices together.

Season salmon filets

Remove the skin from one salmon filet (1.3 lbs.), then cut it into four equal-sized pieces, keeping in mind that one end is usually thicker than the other. Generously coat all sides of the salmon filets with the Cajun seasoning. 

Butter and oil in the skillet

Add 2 Tbsp butter and 1 Tbsp cooking oil to a skillet. Heat the skillet over medium-high heat.

Blackened salmon being turned with tongs in the skillet

When the skillet is hot, the butter melted and foaming, add the seasoned salmon pieces. Let them cook for about 5-7 minutes on the first side, or until a dark brown crust has formed, then flip and cook for another 5-7 minutes on the other side, or until cooked through. The total cooking time may vary with the thickness of your salmon pieces.

Sliced zucchini on a cutting board

While the salmon is cooking, slice the zucchini into half-rounds.

finished blackened salmon in the skillet

Once the blackened salmon is finished cooking, remove it from a skillet to a clean plate. There should be a ton of spice-infused butter still in the skillet, so we’re going to take advantage of that for the zucchini!

Cooked zucchini in the skillet

Add the zucchini to the skillet (still over medium-high) and sauté the zucchini for just a few minutes or until it softens just a bit. The zucchini will pick up all the leftover herbs and spices in the skillet.

Blackened salmon with zucchini on a plate with a black fork on the side

Serve immediately or pack it up into meal prep containers and enjoy for the next few days (I did!).

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Grilled Crab Legs

Grilled Crab Legs is such a treat in the summer, this foolproof recipe is so easy and works with king crab legs, Dungeness crab legs and snow crab legs! Grilled Crab Legs Grilling Crab Legs is so easy – it’s my favorite method to cook them! There’s no looking for a big pot or making […]

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Grilled Crab Legs is such a treat in the summer, this foolproof recipe is so easy and works with king crab legs, Dungeness crab legs and snow crab legs!

Grilled Crab Legs is such a treat in the summer, this foolproof recipe is so easy and works with king crab legs, Dungeness crab legs and snow crab legs!

Grilled Crab Legs

Grilling Crab Legs is so easy – it’s my favorite method to cook them! There’s no looking for a big pot or making a mess in the kitchen. Just thaw the legs and heat them on the grill. Then crack them open and enjoy! Some of my other favorite ways to eat crab are Baked Crab Cakes, Crab Cauliflower Fried “Rice” and Tomato, Corn, Crab and Avocado Salad.

(more…)

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Clam Chowder Lightened Up

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions. This thick and creamy chowder is lighter and healthier than most traditional clam chowders. For some other chowder recipes, try my Creamy Roasted Cauliflower Chowder, Smoked Salmon Chowder, and Cheddar Corn Chowder with […]

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This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

This lighter Clam Chowder, full of canned clams, potatoes, and corn, is still creamy but with less fat than most other versions.

This thick and creamy chowder is lighter and healthier than most traditional clam chowders. For some other chowder recipes, try my Creamy Roasted Cauliflower Chowder, Smoked Salmon Chowder, and Cheddar Corn Chowder with Bacon.

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Weeknight Seafood Paella

This easy seafood paella, made with shrimp, clams and chorizo is a delicious one-pot weeknight dish! Under 30 minutes too cook! Weeknight Seafood Paella This clam and shrimp paella with chorizo is seasoned with saffron for that authentic paella flavor. Paella, a popular dish in Spain, is a favorite in my house. It’s a one-pot […]

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This easy seafood paella, made with shrimp, clams and chorizo is a delicious one-pot weeknight dish! Under 30 minutes too cook!

This easy seafood paella, made with shrimp, clams and chorizo is a delicious one-pot dish!
Weeknight Seafood Paella

This clam and shrimp paella with chorizo is seasoned with saffron for that authentic paella flavor. Paella, a popular dish in Spain, is a favorite in my house. It’s a one-pot meal made of rice, seafood, chorizo, and veggies. Another delicious Spanish rice dish that I love if you don’t like seafood is my mom’s Arroz Con Pollo.

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Broiled Tilapia with Thai Coconut Curry Sauce

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce. Tilapia with Thai Coconut Curry Sauce This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For all of you Thai […]

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Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.

Broiled Tilapia with Thai Coconut Curry Sauce has so much flavor, perfect over jasmine rice to absorb all the delicious sauce.
Tilapia with Thai Coconut Curry Sauce

This amazing fish dish will make you look like you really know your way around the kitchen. The sauce really makes the dish! For all of you Thai lovers out there, this recipe is a keeper.

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Creamy Shrimp and Celery Salad

This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce. Creamy Shrimp and Celery Salad It’s a light and refreshing salad, perfect for those days you want to a quick lunch that’s doesn’t require heating up. The Old Bay seasoning gives it a little […]

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This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce.

This Creamy Shrimp and Celery Salad is seasoned with Old Bay and lime juice and mixed in a light creamy sauce. 
Creamy Shrimp and Celery Salad

It’s a light and refreshing salad, perfect for those days you want to a quick lunch that’s doesn’t require heating up. The Old Bay seasoning gives it a little kick, the cucumbers and celery give it the perfect crunch. For a mayo-free, dairy-free shrimp salad, you may also love my Zesty Lime Shrimp and Avocado Salad recipe.

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Spicy Shrimp Fried Rice

Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that’s high in fiber, so it fills you up. Spicy Shrimp Fried Rice Fried rice is definitely on my favorite foods list, I absolutely love it! Sure, sometimes I go low-carb with Cauliflower Fried Rice, which is fine but when […]

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Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that’s high in fiber, so it fills you up.

Spicy Shrimp Fried Rice made healthier using leftover cooked brown rice, a delicious whole grain that's high in fiber, so it fills you up.
Spicy Shrimp Fried Rice

Fried rice is definitely on my favorite foods list, I absolutely love it! Sure, sometimes I go low-carb with Cauliflower Fried Rice, which is fine but when I go all out, I much prefer making it with leftover brown rice (see How To Cook Perfect Brown Rice).

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