Category: Seafood

Grilled Lemon Shrimp with Pesto Couscous.

This grilled shrimp couscous is a lovely weeknight summer meal! Grilled lemon shrimp with a kick is served over couscous tossed with basil pesto and a spritz of fresh lemon. Easy, delicious and comes together quickly! Dinner tonight is going to be SO GOOD. We’ve got some grilled lemon shrimp served with pesto couscous, for […]

The post Grilled Lemon Shrimp with Pesto Couscous. appeared first on How Sweet Eats.

This grilled shrimp couscous is a lovely weeknight summer meal! Grilled lemon shrimp with a kick is served over couscous tossed with basil pesto and a spritz of fresh lemon. Easy, delicious and comes together quickly!

Dinner tonight is going to be SO GOOD.

grilled lemon shrimp with pesto couscous

We’ve got some grilled lemon shrimp served with pesto couscous, for a fancy looking but simple meal that comes together in no time at all!

shrimp skewers

Seriously, you won’t believe how quickly this dish can be made. It’s a great weeknight meal because it’s so satisfying. It feels so… special. It will take around 30 to 40 minutes to fully come together, but it tastes like it took much longer. And the couscous and pesto take the longest to make, which is only about 15 minutes!

pesto couscous

This is the kind of meal that we love to have for weeknight dinners. It makes you feel like you’re having an extraordinary meal – almost like it’s a dish that should be served in a restaurant. The leftovers are also so, so delicious. Which means that lunch the next day is solved. And maybe even a leftover dinner too! 

pesto couscous

Let’s get to it! 

The shrimp gets a quick marinade of olive oil, salt, pepper, crushed red pepper, garlic and lots of fresh lemon zest. I basically coat the shrimp in this mixture and let it hang out for a few minutes, then I skewer it and grill. I never let this marinate for more than 30 minutes. 

The actual skewers are just used for ease in this case. It’s much simpler to grill a few shrimp on a skewer like this so it can be turned once. As opposed to picking up every piece of shrimp with tongs and turning it. You can leave them on the skewer for serving or you can easily pop them off and serve on top of or mixed in with the couscous. Either way, they look so pretty! 

grilled shrimp skewers

Pesto couscous is my solution to giving couscous an extra boost of flavor – in the easiest way possible. I do this with grains all the time. See my summer flank steak bowls. I use a condiment such as pesto, chumichurri or my cilantro lime vinaigrette and toss the grain with it. Not only does it turn the couscous (or rice, quinoa, etc) a gorgeous shade of green, but it makes every bite taste wonderful. 

It’s an awesome way to elevate your side dish in one simple step. The pesto can be made ahead of time or you can even use store-bought pesto. Toss it into the cooked grains and you’re good to go!

Favorite side dish trick, ever. 

grilled lemon shrimp with pesto couscous

P.S. Oh my gosh, I said this last year and I still haven’t done it. I must make a dedicated pesto recipe post for you guys to reference! My pesto is so good, easy and foolproof. I can’t even tell you how often I make it. I will try to get that posted in the next week for you. In the meantime, it’s linked below! 

grilled lemon shrimp with pesto couscous

I like to pop some cherry tomatoes on the skewers with the shrimp. The shrimp is only on the grill for a few minutes, so it’s a great time to use tomatoes. You could use another vegetable too – or even add some chopped tomatoes or spinach to the pesto couscous. 

grilled lemon shrimp with pesto couscous

Toss everything together and spritz with lemon to serve!!

grilled lemon shrimp with pesto couscous

This tastes amazing! (more…)

The post Grilled Lemon Shrimp with Pesto Couscous. appeared first on How Sweet Eats.

Shrimp Ceviche

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a…

A Couple Cooks – Recipes worth repeating.

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Shrimp ceviche

When the temperatures soar, there’s not much better than zingy shrimp ceviche! This Peruvian dish of citrus-cured fish bursts with refreshing flavor, pairing the tender shellfish with tomato, red onion and cilantro. Dip it with tortilla or plantain chips, and it’s a perfect appetizer to get any party started. This is one of the first things we cooked together here at A Couple Cooks, so it has a special place in our hearts. Here’s how to make ceviche!

Ingredients in this shrimp ceviche recipe

Ceviche is a South American dish of raw fish or shellfish that’s marinaded or “cooked” in citrus juice, then mixed with other vegetables and seasonings. Typically served as an appetizer, it can be eaten on its own with a spoon, or served with tortilla chips or plantain chips. Ceviche most likely originated in Peru, but it’s a traditional Latin American food that’s common in Ecuador, Mexico, Costa Rica, Chile, Colombia, Guatemala and more. (Here’s an authentic Peruvian recipe!)

Ceviche can be made with any type of fish or shellfish, like red snapper, halibut, tilapia, mahi mahi, shrimp, scallops, octopus, squid, and more. This shrimp ceviche recipe is a spin on the theme, pairing tender shrimp with tomatoes, onion, peppers, and cilantro. Here’s what you’ll need to make shrimp ceviche:

  • Shrimp, shelled and deveined
  • Lime juice
  • Red tomatoes
  • Red onion
  • Jalapeno pepper
  • Cilantro
  • Cumin
  • Garlic
  • Sugar
  • Salt
Shrimp ceviche recipe

Type of shrimp for this recipe

There’s a wide variety of options at the store when it comes to purchasing shrimp. Here’s what to look for when shopping for shrimp ceviche:

  • Shelled and deveined: You’ll want the shrimp to come with the vein removed, and shell off. If all you can find is shell on or tail on, remove it before making this recipe!
  • Use any size! Size usually matters when it comes to shrimp, but for this recipe you’ll chop it into bite-sized pieces. Use any size you can find!
  • Wild caught: Fish that is wild caught in your country is usually a sustainable choice. There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.
  • Fresh or frozen: Frozen shrimp can be as high quality as fresh, if it’s frozen as soon as it’s caught. Make sure to leave time to thaw the shrimp before you start this recipe.

Is the shrimp raw for ceviche?

Traditionally ceviche is made with raw seafood. Placing the raw fish or shellfish in citrus juice causes it to denature, or cure the fish protein. It’s the same reaction that happens with heat! However, only heat can effectively eliminate the risk of food poisoning.

Poach the shrimp if desired

If you prefer not eating raw fish, you can poach the shrimp before making the ceviche! It’s not traditional, but it’s the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step. 

To poach the shrimp, simply place them in a large pot of boiling water for 1 minute until opaque and cooked through. Then remove them to an ice bath to quickly stop the cooking (this avoids rubbery shrimp).

Does it taste the same? It’s not quite as tender and delicious, but in our taste tests the shrimp ceviche with poached shrimp was just as satisfying.

Shrimp ceviche

How to make shrimp ceviche

It’s so simple to make shrimp ceviche: there’s no cooking required! It’s a perfect appetizer for hot weather and summer when you don’t want to fire up the oven. Here’s what to do:

  • Chop the shrimp. Remove the shells if needed, then chop it into bite-sized pieces.
  • Place the shrimp in lime juice. If you plan to poach the shrimp to reduce the risk of foodborne illness, do that step first. Then place the shrimp in lime juice to cure.
  • Chop the remaining ingredients. Finely dice the tomatoes, mince the red onion, mince the jalapeno, and finely chop the cilantro.
  • Mix! Add the remaining ingredients to the shrimp. Serve immediately.

Ways to serve shrimp ceviche

Ceviche is most traditionally served as an appetizer, but you can serve it as part of a main course, too! Alex and I have shared this recipe and added in a few simple side dishes to call it meal. Here are a few ways to serve ceviche:

And that’s it! Let us know what you think of this shrimp ceviche recipe and how you plan to serve it in the comments below.

More shrimp recipes

Love shrimp? Here are a few more tasty shrimp recipes using this versatile shellfish:

Print
Shrimp ceviche

Shrimp Ceviche

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 to 6 appetizer servings
Print Recipe

Description

This shrimp ceviche recipe is zingy and zesty: the perfect easy appetizer! The South American seafood dish is truly a triumph.

Ingredients

  • 1 pound shrimp, shell off and deveined (wild caught if possible)
  • ½ cup fresh lime juice (4 limes)
  • 1 1/2 pounds ripe red tomatoes (about 4 medium), enough for 2 cups finely diced
  • ⅓ cup minced red onion
  • 1 jalapeño pepper, seeds removed and minced
  • ¼ cup packed finely chopped cilantro
  • ¼ teaspoon cumin
  • ½ teaspoon finely minced garlic
  • ¾ teaspoon kosher salt
  • ¼ teaspoon sugar (to taste)
  • Tortilla or plantain chips, to serve

Instructions

  1. Poach the shrimp (optional*): Bring 12 cups of water to boil with 1 teaspoon kosher salt. Prepare a bowl of ice water. Add the shrimp and cook about 1 minute, until opaque and cooked through. Remove the shrimp with a slotted spoon and place it directly into the ice water bath to stop the cooking.
  2. Remove the shells from the shrimp, leaving the shell of the tail on. Discard the shells. Chop shrimp into bite sized pieces.
  3. Place the shrimp into the lime juice and allow to soak for 30 minutes while preparing the other ingredients.
  4. Add the remaining ingredients to the shrimp. Serve immediately or chill for up to 2 hours. (It’s best enjoyed as close to serving as possible.)

Notes

*Ceviche is traditionally made with raw fish, which is allowed to “cook” or cure in lime juice. Poaching is not authentic to a ceviche recipe, but it is the only way to irradicate the risk of foodborne illness. If you start with a high-quality fresh fish, feel free to skip this step and make traditional ceviche. But if you’re cooking for pregnant people or other at risk individuals, you may want to complete the poaching step (it’s just as tasty!). 

  • Category: Appetizer
  • Method: No Cook
  • Cuisine: Peruvian
  • Diet: Gluten Free

Keywords: Shrimp ceviche, shrimp ceviche recipe, ceviche recipe shrimp, ceviche shrimp

A Couple Cooks - Recipes worth repeating.

Melina Hammer’s Go-To Recipe Ideas for the Freshest, Punchiest Summer Seafood

When the warm weather hits, seafood brings verve and ease to everyday eating. Not only does seafood feel impressive, it also doesn’t ask much in the way of cooking (which means more time for you to enjoy with friends and the great outdoors). Bonus: Oft…

When the warm weather hits, seafood brings verve and ease to everyday eating. Not only does seafood feel impressive, it also doesn't ask much in the way of cooking (which means more time for you to enjoy with friends and the great outdoors). Bonus: Oftentimes, another fish can easily be swapped for what’s noted in a particular recipe, bringing a greater variety of delicious options your way.

From Our Shop
José Gourmet Canned Portuguese Seafood

José Gourmet Canned Portuguese Seafood $24–$39.99

More Sizes
Serax Fish & Fish Green Transparent Glasses by Paola Navone

Serax Fish & Fish Green Transparent Glasses by Paola Navone $52–$80

More Sizes

I like to ask the fishmonger at my local grocery or specialty market’s fish department for what’s freshest, but generally, choose whatever looks best: firm, shiny flesh is a good bet. Unless you’re preparing a whole fish, there usually isn’t too much prep to be done, plus you can always ask your fishmonger to give you a hand with deboning or filleting. And while it’s true fresh fish and seafood can come with a hefty price tag, there’s nearly always a choice that is budget friendlier, like cod, mussels, or trout.

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Salmon Rice Crunch Bowl

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.…

A Couple Cooks – Recipes worth repeating.

This salmon rice bowl recipe stars marinated salmon, fresh veggies, spicy mayo and crunchy bits of fried onion! It’s irresistible.

Salmon Rice Bowl

Here’s a dinner idea we could eat on repeat every night of the week: Salmon Rice Crunch Bowls! This tasty bowl of salmon and rice has a few flavor secrets that make it over-the-top craveable. The chunks of tender fish are covered in an irresistible savory, garlicky and a little sweet salmon marinade. Combine that with fluffy rice and fresh veggies, then cover it with a spicy mayo to really make it pop. Sprinkle it with crunchy fried onions to seal the deal! We can’t get enough of this one.

Ingredients in this salmon rice bowl recipe

This salmon rice bowl is so much fun, we might eat it every day of the week if we could. The crunch part of the bowl is a riff on our pal Pinch of Yum’s recipe for Crunchy Roll Bowls. It mimics the textures and flavors in a sushi crunch roll, using purchased crispy fried onions to mimic the crunchy tempura flakes (genius, Lindsay!). Here’s what you’ll need for this salmon rice bowl:

  • 1 recipe Marinated Salmon
  • Long grain white rice
  • Avocados
  • English cucumber
  • Carrots
  • Radishes
  • Mayoonaise
  • Sriracha hot sauce
  • Crunchy fried onions
  • Chunky sea salt or soy sauce
Salmon rice bowl

About those crispy fried onions

So, those crispy fried onions: other than the marinated salmon, they’re the key to this salmon rice bowl! After trying it, let’s just say we sprinkle crispy fried onions on all our bowl meals and salads. Here are a few tips:

  • Grab a can of purchased crispy fried onions. That’s right, the kind that go on green bean casserole.
  • Sprinkle over the whole bowl on as a garnish. They mimic the texture of a sushi crunch roll, and also bring a little savory onion flavor to the party.
  • Use them for sprinkling on any bowl meal or salad. They’re especially fun on on a Caesar salad or kale Caesar.
Salmon marinade

Keys to the marinated salmon

This salmon rice bowl is good with any type of salmon: so you can use your favorite salmon recipe. But what really makes it shine is this marinated salmon! It adds an extra punch of flavor with soy sauce, rice vinegar, brown sugar and garlic. Here are a few things to know:

  • Place the salmon in shallow dish, then pour in the marinade mixture. The recipe below makes about ¾ cup marinade which works for 1 pound of salmon.
  • Marinate at room temperature for at least 30 minutes. You can allow the salmon to marinate for up to 3 hours refrigerated; if so, allow it to stand at room temperature 30 minutes before cooking.
  • Tap off excess marinade and sprinkle with salt and pepper. Removing excess marinade is important if you’re pan searing so the pan won’t spit (it’s not as necessary for grilling, since excess marinade can fall between the grates).
  • Cook using your favorite cooking method. Make pan seared salmon, broiled salmon, or grilled salmon following these linked methods.

Variations on this salmon rice bowl

Want to make an even quicker salmon rice bowl? Use different flavors? Here are a few ideas:

  • Speed it up with smoked salmon or canned salmon. This makes a super quick weeknight meal. If using canned salmon, drain it and mix it with a little olive oil, salt and pepper before serving.
  • Use different vegetables. Use whatever you have on hand! Try broccoli, edamame, shredded red cabbage, or sliced bell peppers.
  • Add a different flavor profile. Swap out the spicy mayo for cilantro lime dressing and use quick black bean and corn salad for the vegetables for a totally different feel.

How would you customize this salmon rice crunch bowl? Let us know in the comments below!

Salmon rice bowl recipe

More salmon recipes

Love cooking with this versatile fish? Try these tasty salmon recipes:

This salmon rice bowl recipe is…

Gluten-free, dairy-free and pescatarian.

Print
Salmon Rice Bowl

Salmon Rice Crunch Bowl

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4
Print Recipe

Description

This salmon rice bowl recipe stars marinated salmon, fresh veggies, and the best part: crunchy bits of fried onion! It’s irresistible.

Ingredients

  • 1 recipe Marinated Salmon (or your favorite salmon recipe*)
  • 1 cup long grain white rice
  • 2 ripe avocados, diced
  • 1/2 English cucumber, diced
  • 2 large carrots, julienne peeled or shredded
  • 4 radishes, sliced
  • ½ cup mayonnaise
  • 1 ½ tablespoons Sriracha
  • Crunchy fried onions, to garnish (required!)
  • Chunky sea salt, to garnish (or soy sauce)

Instructions

  1. Rinse the rice. Bring 2 cups of water to boil in a medium saucepan. Add the rice and ¼ teaspoon kosher salt. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes or until the water is fully absorbed (check by pulling back with a fork). Remove the heat, cover and allow to steam for 5 minutes. Then fluff with a fork and serve.
  2. Make the Marinated Salmon (pan seared, broiled or grilled). When it’s finished, flake the salmon into large chunks with a fork.
  3. Chop the avocados. Dice the cucumber. Julienne or shred the carrots. Slice the radishes.
  4. Make the spicy mayo: mix together the mayonnaise and the Sriracha. 
  5. To serve, place the rice in a bowl and top with the salmon and veggies. Sprinkle salt on the veggies or a tiny bit of soy sauce around the whole bowl. Top with the spicy mayo and a generous sprinkle of crunchy fried onions.

Notes

*To make an even quicker salmon bowl, use smoked salmon or canned salmon (drained and seasoned with a bit of olive oil, salt and pepper).

  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Salmon rice bowl, salmon rice bowl recipe, salmon rice bowls

A Couple Cooks - Recipes worth repeating.

Cilantro Lime Salmon and Rice.

This cilantro lime salmon is incredibly flavorful and such a great weeknight meal! Marinate the salmon in cilantro lime dressing, sear until golden, top with avocado and serve over rice. Satisfying and delicious! Favorite salmon, coming right up!  This is everything I love about a weeknight meal. A dish that is easy, satisfying, delicious and […]

The post Cilantro Lime Salmon and Rice. appeared first on How Sweet Eats.

This cilantro lime salmon is incredibly flavorful and such a great weeknight meal! Marinate the salmon in cilantro lime dressing, sear until golden, top with avocado and serve over rice. Satisfying and delicious!

Favorite salmon, coming right up! 

cilantro lime salmon and rice

This is everything I love about a weeknight meal. A dish that is easy, satisfying, delicious and one that everyone enjoys. Citrusy seared salmon, creamy avocado, my favorite tangy lime dressing and cilantro lime rice. Oh and a pop of pickled onions!

It’s also ridiculously pretty. So green and pink and bright. 

cilantro lime vinaigrette

We’ve been eating a ton of salmon lately – mostly my sticky salmon bowls – because Eddie has a newfound love for it and so does Jordan! It’s so easy to make, cooks relatively quickly and is so filling. I also love how it goes with so many of our favorite side dishes.  (more…)

The post Cilantro Lime Salmon and Rice. appeared first on How Sweet Eats.

Stuffed Salmon

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish. Want a dinner…

A Couple Cooks – Recipes worth repeating.

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.

Stuffed Salmon

Want a dinner recipe that’s easy and impressive? This spinach artichoke stuffed salmon recipe is out latest favorite! A creamy, savory filling flavored like your favorite dip is the ideal contrast to flaky, tender salmon. This might be one of our favorite salmon recipes because it’s so simple and a total showstopper. We made this for Alex’s mom and she can’t stop talking about it (she immediately asked for the recipe!).

Ingredients in this stuffed salmon recipe

Salmon can be stuffed with just about anything, but we like to use a play on the popular snack, spinach artichoke dip. Slice a thin cut into a thick fillet of salmon, then stuff it with a filling of cream and Parmesan cheese, spinach, artichoke hearts and spices. The way the creamy filling accents the flaky fish makes it impossible not to take another bite. Here’s what you’ll need for this recipe:

  • Thick salmon fillets, wild caught if possible
  • Salt and pepper
  • Butter or ghee
  • Frozen spinach
  • Cream cheese
  • Canned artichoke hearts
  • Garlic powder and dried dill
  • Lemon zest
  • Parmesan cheese
Stuffed Salmon Recipe

The type of salmon to buy

The quality of salmon you can find at the store varies greatly. Lower quality salmon can taste very fishy and have a mushy texture, or have a lot of white stuff (called albumin) when it’s cooked. It’s also important to have thick pieces of salmon for this stuffed salmon recipe: otherwise it will be too thin to stuff. Here’s what to know when shopping:

  • 2-inch thick fillets are handy for this recipe; you might find it labeled center cut at the store. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff.
  • Buy fresh salmon. Salmon that’s fresh from the fish counter usually has the best flavor. Frozen can work, but try to find highest-quality frozen salmon: avoid those big economy-sized bags (we’ve found this type can be thinner and taste very fishy).
  • Look for wild caught salmon. Fish that is wild caught in your country is usually a sustainable choice. (There are also quality options in well-regulated farms; see Seafood Watch Consumer Guide.)

Tips for stuffed salmon recipe

This stuffed salmon recipe comes together easily: but it does require a bit of technique. A few things we recommend? Invest in a food thermometer! It will help you cook the salmon to the perfect doneness. Here are a few particulars:

  • Allow the salmon to come to room temperature before cooking. If the fish is too cold when you start, it can end up cooked on the outside but raw on the inside.
  • Use a sharp knife to slice a pocket into the salmon fillet. Then stuff the pocket with the spinach artichoke stuffing (you’ll have a little left over).
  • Give the fillets a quick sear on high heat on the stovetop. This ensures a nice browned exterior.
  • A fish spatula is helpful for flipping! If you don’t have one, it’s a great investment and can be used for flipping and serving lots of other foods.
  • Bake until 125 to 130°F at the thickest point, about 6 to 8 minutes. Measuring with a food thermometer is the best way to assess doneness of a piece of salmon.
Stuffed Salmon

Easy sides to serve with it

This stuffed salmon recipe comes together easily: but it’s still helpful to have a few very simple side dishes to serve with it. This way, you can whip them up in the hands-off times and still have a meal together in about 30 minutes. Here’s what we’d recommend:

And that’s it! Let us know if you try this stuffed salmon recipe and what you think of it. We hope it will be as big of a hit in your house as it is here!

Stuffed Salmon

More salmon recipes

Salmon is one of our top easy dinner ideas. Here are a few more fun salmon recipes for preparing it:

This stuffed salmon recipe is…

Gluten-free and pescatarian.

Print
Stuffed Salmon

Stuffed Salmon

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
Print Recipe

Description

Impress everyone with this stuffed salmon recipe! The creamy spinach artichoke filling perfectly compliments the flaky fish.

Ingredients

For the salmon

  • 1 1/2 pounds thick salmon fillets*, skin on (wild caught if possible)
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons butter or ghee

For the filling

  • ¼ cup thawed frozen spinach
  • 4 ounces cream cheese, softened
  • ¼ cup chopped canned artichoke hearts
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • 1 teaspoon lemon zest (optional)
  • 1 tablespoon shredded Parmesan cheese
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 350°F. Place the salmon on a plate on the counter and allow it to come to room temperature before cooking, about 15 to 20 minutes (this is about the time it takes for the oven to preheat)
  2. Meanwhile, make the filling: Thaw the frozen spinach and squeeze it to remove all extra liquid, then use your fingers to break it into rough crumbles. In a small bowl, stir together the spinach with the cream cheese, artichokes, garlic powder, dried dill, kosher salt and lemon zest. 
  3. Pat the salmon dry with a clean towel. Sprinkle it with the kosher salt and a few grinds of fresh ground pepper. Using a sharp knife, slice a pocket across the center of the salmon. Spoon the filling into the salmon pockets, stuffing it as full as possible. (There will be some filling left over, which you can save or discard.)
  4. Heat a large, oven proof skillet over medium high heat and add the butter or ghee. When butter is melted, add the salmon skin side up and cook for 2 to 3 minutes until nicely seared.
  5. Flip the salmon (a fish spatula makes easy work of it). Tilt the pan down slightly and quickly spoon the pan juices over the top of the fish a few times. Transfer to the oven and cook 6 to 8 minutes, depending on the thickness, until just tender and pink at the center (the internal temperature should be between 125 to 130°F in the center).
  6. Remove from the heat. Spritz with juice from a few lemon wedges and serve immediately.

Notes

*2-inch thick fillets are handy for this recipe; you might find it labeled center cut. Avoid very thin fillets for this recipe: they won’t be thick enough to stuff. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood
  • Diet: Gluten Free

Keywords: Stuffed salmon, stuffed salmon recipe

A Couple Cooks - Recipes worth repeating.

Filet o Fish (Copycat)

Sure, it takes a few extra steps to make a Filet o Fish at home, but the texture and flavor from this homemade recipe are incredibly delicious and heartier than what comes wrapped in paper at the drive-thru. Plus, you know exactly what goes into this fish sandwich and where your cod is sourced from. If you’re not a fan of deep frying, don’t worry! We have an easy tutorial below on how to make…

Read More

The post Filet o Fish (Copycat) appeared first on Spoon Fork Bacon.

Filet o fish recipe sandwich on a board.

Sure, it takes a few extra steps to make a Filet o Fish at home, but the texture and flavor from this homemade recipe are incredibly delicious and heartier than what comes wrapped in paper at the drive-thru.

Plus, you know exactly what goes into this fish sandwich and where your cod is sourced from. If you’re not a fan of deep frying, don’t worry! We have an easy tutorial below on how to make this fish sandwich in the oven or air fryer to make it even healthier for you and your family.

To go a step further in the delicious department, you can easily make your own homemade tartar sauce to slather on your fish sandwich for a tangy, creamy dressing that’s much better than store-bought!

Want more copycat recipes? Try our Popeye’s Copycat Chicken Sandwich or In-N-Out Animal Style Fries!

How to Make a Filet o Fish Sandwich

Ingredients

Filet o fish recipe ingredients in a kitchen.

Process

  1. Dry each fillet with a paper towel and season with salt and pepper.
  2. In a shallow baking dish, combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
Cod fillets with seasoning on them to make a filet o fish sandwich.
Flour coating to make a filet o fish recipe.
  1. In another shallow baking dish, combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
  2. Finally, sprinkle panko into a third shallow baking dish. Dredge each fillet in the flour mixture and shake off excess. Next, dredge fillets in the egg mixture, shaking off excess, and finally, the panko crumbs until fully coated.
Beaten eggs in a bowl to make filet o fish.
Coating cod to make filet o fish copycat recipe.
  1. Transfer coated fillets to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
  2. Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip, and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer the fried fish back to the baking sheet lined with a cooling rack.
Filet o fish coating on a baking sheet.
Freshly fried filet o fish resting on a baking sheet.
  1. Immediately top fillets with sliced cheese. Transfer fillets into the oven and bake for 2 to 3 minutes or until the cheese just starts to melt. Remove from oven.
  2. Spread tartare sauce onto the top and bottom of each bun. Place a cheese-covered fillet onto each of the bottom buns and gently press the top buns over each fillet. Serve.
Filet o fish on a baking sheet with cheese on top.
Filet o fish recipe on a board with french fries.

Why This is the BEST Filet o Fish Copycat Recipe

  • The flavorful thick, crunchy breading sticks right to the fish fillet as it fries
  • Can make this recipe in a deep fryer, oven, or air fryer!
  • A fast food favorite made healthier and heartier at home
  • Prepare them up to a few hours before dinner and let them sit in the refrigerator until you’re ready to fry or bake
Filet o fish sandwich with french fries on the side.

Tips and Tricks for Success

  • If you’re cutting large fillets down to size, cut them an inch or two larger than the bun, as the fish will shrink in size as it cooks.
  • Don’t skip the refrigeration step! After you’ve breaded your fish fillets, refrigerate them for 30 minutes to help make the fish as cold as possible to prevent overcooking in the hot oil and to help the breading adhere to the fish, which keeps it on the fish while cooking in the deep fryer.
  • The fish should be cooked through once the breading is golden brown, but you can check the internal temperature of the fish with a thermometer. It’s done and safe to eat at 145 degrees F.
Filet o fish sandwich up close.

Filet o Fish Sandwich Variations

Need to make substitutions or want to switch up the flavor? Try these substitutions and variations!

Flour – We used all-purpose flour, but if needed, make this gluten-free by using a 1-to-1 gluten-free flour instead.

Panko – Instead of panko, try pork panko (ground-up pork rinds) or make your own breadcrumbs by toasting your favorite bread and blending them into a coarse mixture. Use gluten-free breadcrumbs if needed.

Cheese – American cheese will make this sandwich taste like a true copycat, but you can switch it up with Swiss, Cheddar, Muenster, or Provolone cheese for a fun change of flavor.

Buns – We use soft brioche buns, but you can serve this fish sandwich in a regular hamburger bun, gluten-free bun, on ciabatta bread, or even wrapped in a tortilla for a wrap.

Seasoning – Make it spicy by adding 1/2 teaspoon of cayenne pepper to the mix or add a teaspoon of Old Bay seasoning for a little cajun flair.

Serving Suggestions

Sure, you could serve this fish sandwich with traditional french fries, but why not try something a little more fun, like baked polenta fries or asparagus fries instead?!

Prepare a big Cesar salad with homemade dressing or a shaved Brussels sprout salad.

For an extra helping of vegetables, make a batch of roasted cauliflower or crispy baked cauliflower tots.

Oven Baked Instructions

Preheat oven to 400˚F. Generously spray each side of the breaded fillets with cooking spray. Place fillets onto a baking sheet lined with a cooling rack and bake for 15 minutes. Gently flip each fillet and continue to bake for an additional 7 to 8 minutes. Flip fillets once more, top with sliced cheese and bake for 1 more minute.

Air Fryer Instructions

Preheat air fryer to 400˚F. Generously spray each side of the breaded fillets with cooking spray. Add fillets to air fryer basket, about 1/2 inch to 1 inch apart. Air fry for 10 minutes. Carefully flip each fillet and continue to air fry for 5 minutes. Flip each fillet again, top with sliced cheese and air fry for 1 minute.

More Delicious Sandwich Recipes You Will Love

Filet o fish sandwich with a bite taken out.
Filet O Fish on a cutting board up close.
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Filet o Fish (Copycat)

This homemade filet o fish copycat recipe is fried golden brown and has extra flaky fish in every bite. Covered in tangy tartar sauce and a slice of cheese, this version tastes even better than the classic McDonald's favorite!
Course dinner, lunch
Cuisine American
Servings 2
Calories 1395kcal
Author Teri & Jenny

Ingredients

breaded fish fillets

  • 2 cod fillets (~6 ounces each)
  • 1 cup all purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dry mustard
  • 2 eggs beaten
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup panko breadcrumbs
  • 2 cups vegetable oil for frying

assembly

  • 2 slices American cheese
  • 1/4 recipe tartare sauce
  • 2 brioche buns lightly toasted
US Customary – Metric

Instructions

  • Dry each fillet with a paper towel and season with salt and pepper.
  • In a shallow baking dish combine flour, garlic powder, onion powder, and dry mustard. Whisk together.
  • In another shallow baking dish combine eggs, mustard, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk together until fully combined.
  • Finally sprinkle panko into a third shallow baking dish.
  • Dredge each fillet in the flour mixture and shake off excess. Next dredge fillets in the egg mixture, shaking off excess and finally the panko crumbs until fully coated.
  • Transfer coated fillets to a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
  • Preheat oil to 350˚F (and oven to 350˚F). Fry fillets for 3 to 4 minutes, flip and continue to fry for an additional 2 to 3 minutes or until golden brown and cooked through. Transfer fried fish back to the baking sheet lined with a cooling rack.
  • Immediately top fillets with sliced cheese. Transfer fillets into oven and bake for 2 to 3 minutes or until cheese just starts to melt. Remove from oven.
  • Spread tartare sauce onto the top and bottom of each bun.
  • Place a cheese covered fillet onto each of the bottom buns and gently press top buns over each fillet. Serve.

Nutrition

Calories: 1395kcal | Carbohydrates: 121g | Protein: 63g | Fat: 73g | Saturated Fat: 24g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 413mg | Sodium: 2191mg | Potassium: 1031mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1388IU | Vitamin C: 4mg | Calcium: 489mg | Iron: 7mg

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Air Fryer Crab Rangoon

We LOVE crab rangoon and are so excited about this Air Fryer Crab Rangoon version! We love that we’re still able to enjoy these delicious little bites, but without the hassle of heating a pot of oil and then cleaning all the grease up afterwards! The lack of oil also makes our version a little healthier too. Don’t worry, we know that not everyone has or wants an air fryer, so we’ve also added simple…

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The post Air Fryer Crab Rangoon appeared first on Spoon Fork Bacon.

Air fryer crab rangoon recipe.

We LOVE crab rangoon and are so excited about this Air Fryer Crab Rangoon version! We love that we’re still able to enjoy these delicious little bites, but without the hassle of heating a pot of oil and then cleaning all the grease up afterwards! The lack of oil also makes our version a little healthier too.

Don’t worry, we know that not everyone has or wants an air fryer, so we’ve also added simple instructions to bake them up in the oven. Just make sure you serve them with a side of sweet chili sauce (found at most grocery stores) for the best crab rangoon experience!

How to Make Air Fryer Crab Rangoon

Ingredients

Air fryer crab rangoon ingredients on a kitchen counter.

Process

  1. In a mixing bowl combine cream cheese, imitation crab, green onion, and white pepper.
  2. Mix together until fully combined and smooth.
Air fryer crab rangoon ingredients in a bowl.
Air fryer crab rangoon ingredients in a bowl mixed together.
  1. Place 2 teaspoons of filling into the center of each wonton. Brush perimeter of each wonton with beaten egg.
  2. Push the corners of each side into the center of the wonton and seal the sides together.
Crab rangoon filling on a wonton.
A freshly pleated crab rangoon ready to be cooked.
  1. Spray basket of air fryer with cooking spray and fill air fryer basket with filled wontons, making sure not to overcrowd the basket. Generously spray each wonton with cooking spray.
  2. Set air fryer to 350˚F and air fry for 6 minutes. Remove from air fryer and repeat with more wontons. Serve with sweet chili sauce.
Crab rangoon in an air fryer basket.
Air fryer crab rangoons freshly cooked in an air fryer.

Why We Love These Air Fryer Crab Rangoon

  • There’s no pot of oil needed! The air fryer still produces crispy wontons with a rich and creamy filling, but without the hassle and mess of a whole pot of oil! Plus, this makes them a little better for you too!
  • They freeze incredibly well! So you can make a bunch of them, then pop them out of the freezer when you want a little snack or need a last minute appetizer to serve guests!
  • Air fryer crab rangoon only require a handful of ingredients! Not only is this recipe fairly quick and easy, the few ingredients needed make this recipe fuss-free too!

Oven Baked Instructions

We get that not everyone has or wants an air fryer, so we’ve included oven instructions below! The oven baked version will still be delicious and crispy on the outside, but the wontons won’t get nearly as crisp as the air fryer version.

Preheat oven to 375˚F. Place rangoon onto a parchment lined baking sheet about 1 inch apart and generously spray each rangoon with cooking spray. Bake in the oven for 12 to 15 minutes or until lightly browned on the edges of the wonton. Remove from oven and cool for a few minutes before enjoying.

Air fryer crab rangoon on a counter.

Air Fryer Crab Rangoon Variations

  • Add some raw, chopped shrimp into the filling mixture!
  • Stir some more herbs into the filling, like cilantro or even tarragon.
  • Fold some shredded cheese into the filling for an ultra rich and creamy experience!
  • Cut down on some of the calories by using 50/50 cream cheese and yogurt for the filling mixture!

Tips and Tricks for Success

  • Don’t overstuff the wontons! This will just cause them to burst in the air fryer. We think 1 1/2 to 2 teaspoons of the mixture is the perfect amount, that won’t cause them to burst.
  • Generously spray the wontons before air frying. This will ensure they crisp up nicely and give you that “fried” texture.
  • Give each wonton at least 1/2 inch of space in the air fryer to ensure even cooking and prevent them from getting soggy.

Freezing and Heating from Frozen

These air fryer crab rangoon freeze incredibly well and we love keeping a frozen bag full in our freezers at all times for a quick and easy appetizer option!

To Freeze

Line rangoon onto a parchment lined baking sheet 1/2 inch apart. Place baking sheet in freezer and freeze until frozen solid, about 2 hours. Transfer frozen rangoon to a resealable freezer bag, removing as much air from the bag as possible. Place bag in freezer for up to 3 months.

To Air Fry From Frozen

Spray air fryer basket with cooking spray. Line basket with frozen rangoon, about 1/2 inch apart. Spray rangoon with cooing spray and air fry at 350˚F for about 8 minutes.

To Bake From Frozen

Line a baking sheet with parchment and top with frozen rangoon, about 1/2 to 1 inch apart. Preheat oven to 375˚F, spray rangoon with cooking spray and bake for 15 to 18 minutes or until golden brown on the edges.

Air fryer crab rangoons with a dipping sauce on the side.

More Delicious Appetizer Recipes You Will Love

Air fryer crab rangoon recipe.
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Air Fryer Crab Rangoon

We took a popular appetizer and made it in the air fryer to create our Air Fryer Crab Rangoon! We promise this slightly healthier version of the Chinese takeout classic will not disappoint. The filling is still rich and creamy, while the wonton wrappers crisp up nicely in the air fryer! No pot of oil needed!
Course Appetizer, Snack
Cuisine Chinese, Chinese-American
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 24
Calories 62kcal
Author Teri & Jenny

Ingredients

  • 8 ounces cream cheese softened
  • 3.75 ounces imitation crabmeat shredded (about 3 sticks)
  • 2 thinly sliced green onions
  • pinch white pepper
  • 24 square wonton wrappers
  • 1 large egg beaten
  • sweet chili sauce for serving
US Customary – Metric

Instructions

  • In a mixing bowl combine cream cheese, imitation crab, green onion, and white pepper.
  • Mix together until fully combined and smooth.
  • Place 2 teaspoons of filling into the center of each wonton.
  • Brush perimeter of each wonton with beaten egg.
  • Push the corners of each side into the center of the wonton and seal the sides together.
  • Spray basket of air fryer with cooking spray and fill air fryer basket with filled wontons, making sure not to overcrowd the basket. Generously spray each wonton with cooking spray.
  • Set air fryer to 350˚F and air fry for 6 minutes. Remove from air fryer and repeat with more wontons. Serve with sweet chili sauce.

Notes

**Recipe makes 24 rangoon – Each rangoon is 1 serving**
**Nutritional information does not include sweet chili sauce**
Oven Baked Instructions
We get that not everyone has or wants an air fryer, so we’ve included oven instructions below! The oven baked version will still be delicious and crispy on the outside, but the wontons won’t get nearly as crisp as the air fryer version.
Preheat oven to 375˚F. Place rangoon onto a parchment lined baking sheet about 1 inch apart and generously spray each rangoon with cooking spray. Bake in the oven for 12 to 15 minutes or until lightly browned on the edges of the wonton. Remove from oven and cool for a few minutes before enjoying.
Tips and Tricks for Success
  • Don’t overstuff the wontons! This will just cause them to burst in the air fryer. We think 1 1/2 to 2 teaspoons of the mixture is the perfect amount, that won’t cause them to burst.
  • Generously spray the wontons before air frying. This will ensure they crisp up nicely and give you that “fried” texture.
  • Give each wonton at least 1/2 inch of space in the air fryer to ensure even cooking and prevent them from getting soggy.
To Freeze
Line rangoon onto a parchment lined baking sheet 1/2 inch apart. Place baking sheet in freezer and freeze until frozen solid, about 2 hours. Transfer frozen rangoon to a resealable freezer bag, removing as much air from the bag as possible. Place bag in freezer for up to 3 months.
To Air Fry From Frozen
Spray air fryer basket with cooking spray. Line basket with frozen rangoon, about 1/2 inch apart. Spray rangoon with cooing spray and air fry at 350˚F for about 8 minutes.
To Bake From Frozen
Line a baking sheet with parchment and top with frozen rangoon, about 1/2 to 1 inch apart. Preheat oven to 375˚F, spray rangoon with cooking spray and bake for 15 to 18 minutes or until golden brown on the edges.

Nutrition

Calories: 62kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 18mg | Sodium: 100mg | Potassium: 24mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 148IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 0.3mg

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The Tuna Melt of My Dreams.

I live for this sharp cheddar tuna melt. It’s so flavorful and crunchy, with a pickle-y tuna salad, melty cheddar and greens. Best lunch ever! This sandwich is EVERYTHING. This tuna melt is packed with the most flavorful tuna mixture, melty sharp cheddar cheese, pickled onions, lots of fresh greens and super golden, toasty, buttery […]

The post The Tuna Melt of My Dreams. appeared first on How Sweet Eats.

I live for this sharp cheddar tuna melt. It’s so flavorful and crunchy, with a pickle-y tuna salad, melty cheddar and greens. Best lunch ever!

This sandwich is EVERYTHING.

sharp cheddar tuna melts

This tuna melt is packed with the most flavorful tuna mixture, melty sharp cheddar cheese, pickled onions, lots of fresh greens and super golden, toasty, buttery crunchy sourdough bread.

UM yes please.

tuna salad

I have never been a huge sandwich person buuuut… I’m kind of turning into a sandwich person. 

And it’s all because of this tuna. And lettuce. 

sharp cheddar tuna melts

Sounds weird but hear me out. I’ve never loved sandwiches because I don’t love deli meat. Growing up, my mom always made tuna or chicken salad or something like that. She would make a lot of fried egg sandwiches for us. I loved those! But I never wanted anything with ham or turkey and I couldn’t stand peanut butter and jelly after eating it everyday in my early years. 

When I got older and toast became a big thing, I was all about toast. I mean, I’m still all about toast. So, yes, basically an open-faced sandwich. Those I can get behind and even eat one every single day. Give me an array of toppings, a variety of condiments and I am sold. 

sharp cheddar tuna melts

P.S. this tuna melt isn’t THAT different from my tuscan tuna melts. But here we have lots of thick, crunchy sourdough slices and very sharp cheddar. And creamier tuna. 

sharp cheddar tuna melts

So, back to the whole tuna and lettuce thing. This kind of tuna, made with lots of pickles and sweet relish is my love language. I prefer it over any heavy mayo-based tuna salad, for sure. Tuna salad, my egg salad – those are both sandwiches I love to make. I’ll eat this tuna on a sandwich or with crackers. Even with endive cups which are so crisp and refreshing and delicious.

sharp cheddar tuna melts

The other thing that has really got me into sandwiches lately is a dressed lettuce situation. Kind of like the lettuce you put on the tiktok famous grinder sandwich. Shredded lettuce, lots of red wine vinegar, a touch of mayo, some seasonings. That, on a sandwich, is an absolute dream! And while it’s not on this particular sandwich, it’s definitely helped my love of sandwiches grow.

Just like my egg salad, I’m picky with my tuna. I want to make it. I will never order it from a deli, ever. There better not be any celery. And it should be briney and tangy but slightly sweet too. I am a very high maintenance tuna person and I accept it. 

sharp cheddar tuna melts

So on to THIS exact sandwich since I’m rambling like a lunatic.

Here’s how you do it!

The tuna. I add in sweet relish, dill relish, dijon and a (very) little bit of mayo. 

Sourdough bread is key here. Preferably homemade. Big slices that can get extra crunchy. 

The sharpest cheddar you can find. Go for it. 

Pickled onions, because I love them on everything. Keep them in your fridge every week! 

And some greens, like a handful of arugula or spinach. This adds a bit of crunch even though it will cook down as the sandwich heats. 

sharp cheddar tuna melts

I layer that in between my bread slices. Cook it in a skillet in butter until it is SO golden, SO crispy and crunchy with cheese melting out of the sides. 

This is the ultimate tuna melt. One that is so satisfying and decadent. It feels fancy but it’s easy. And it makes lunch feel extra special!  (more…)

The post The Tuna Melt of My Dreams. appeared first on How Sweet Eats.

Bang Bang Shrimp Recipe

We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying! We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!)…

Read More

The post Bang Bang Shrimp Recipe appeared first on Spoon Fork Bacon.

Bang bang shrimp close up on a plate.

We’re so excited about our Bang Bang Shrimp Recipe! We love this savory shrimp recipe so much! It’s light, crisp and delicious and the bang bang sauce is top notch! This recipe is also very easy to make and always so satisfying!

We love how light and crisp the cornstarch coating is – it goes so well with the rich and creamy bang bang sauce (which we could easily put on so many other things!) Whenever either of us make this recipe there are never any leftovers because it’s always such a crowd pleaser!

Bang Bang Shrimp Recipe Origins

Although the name Bang Bang Shrimp is Thai by origin (referring to the sweet Thai chili sauce that is paired with the sweet, soft shrimp), the dish was actually created by two chefs out of St Petersburg, FL for their restaurant, Bonefish Grill.

Their bang bang shrimp became very popular very quickly and really took off nationwide with dozens of other restaurants creating their own versions.

How to Make Bang Bang Shrimp

Ingredients

Bang Bang Sauce Process

Bang bang sauce ingredients on a kitchen counter.
  1. Combine all ingredients in a mixing bowl.
  2. Whisk together and set aside.
Sauce ingredients in a glass bowl.
Sauce ingredients for bang bang shrimp whisked together.

Shrimp Process

Bang bang shrimp ingredients on a kitchen counter to make a recipe.
  1. Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
  2. In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
Shrimp in buttermilk and sriracha for a bang bang shrimp recipe.
Dry ingredients for a bang bang shrimp coating.
  1. Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
  2. Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet. Allow coated shrimp to rest on cooling rack for 15 to 20 minutes.
Bang bang shrimp in a cornstarch and buttermilk coating.
Bang bang shrimp coated and resting on a baking sheet.
  1. Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
  2. Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
Bang bang shrimp recipe on baking sheet.
Bang bang shrimp recipe in a bowl with sauce mixed together.
  1. Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.
Bang bang shrimp with green onions on top and rice on the side.

Tips and Tricks for Success

  • Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
  • Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
  • Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.

What to Serve with Bang Bang Shrimp

We love enjoying our bang bang shrimp recipe with a simple side of steamed white or brown rice, but we also love serving it with:

Bang bang shrimp in two bowls.

Storing Leftovers and Reheating Instructions

Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!

Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.

Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.

Bang bang shrimp on a fork ready to eat.

More Delicious Asian Dinner Recipes You Will Love

Bang bang shrimp close up on a plate.
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Bang Bang Shrimp Recipe

We LOVE this Bang Bang Shrimp Recipe so much! Deliciously crisp fried shrimp that's tossed in a zesty and creamy sauce with a slight kick. Serve it over steamed rice for a delicious meal that everyone will love!
Course dinner, Main Course
Cuisine asian-american
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 905kcal
Author Teri & Jenny

Ingredients

bang bang sauce

  • 1/4 cup mayonnaise
  • 2 tablespoons sweet chili sauce
  • 1 tablespoon honey
  • 1 tablespoon sriracha
  • 1 teaspoon rice vinegar

shrimp

  • 1 pound extra large shrimp peeled and deveined with tails intact
  • 1 1/2 cups buttermilk
  • 1 tablespoon sriracha
  • 1 cup cornstarch
  • 2 tablespoons rice flour
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 3 cups oil for frying

garnish

  • 2 green onion thinly sliced on a bias
US Customary – Metric

Instructions

bang bang sauce

  • Combine all ingredients in a mixing bowl.
  • Whisk together and set aside.

shrimp

  • Place shrimp into a large mixing bowl and stir in buttermilk and sriracha.
  • In another mixing bowl, combine cornstarch, rice flour, garlic powder, onion powder, and salt. Whisk together.
  • Remove shrimp from buttermilk, shaking off any excess and dip into cornstarch mixture.
  • Shake off excess coating and line coated shrimp onto a cooling rack lined baking sheet.
  • Preheat oil to 350˚F. Fry shrimp, in batches for 3 to 4 minutes or until lightly browned. Transfer to a cooling rack lined baking sheet.
  • Once all shrimp has been fried transfer shrimp to a large mixing bowl and toss together with sauce until evenly coated.
  • Transfer shrimp to a serving platter and top with sliced green onions. Serve with a side of steamed rice.

Notes

Tips and Tricks for Success
  • Let the coated shrimp rest – this will help the coating to adhere to the shrimp better once they’re fried up and before being tossed together with the sauce.
  • Make the sauce ahead of time (to save a little bit of time) and store it in an airtight container, in the refrigerator, for up to 3 days. When ready to use, just allow the sauce to sit at room temperature for about 15 minutes before tossing with bang bang shrimp.
  • Shake excess buttermilk and dry coating from the shrimp – to allow for even frying and to prevent the coating from getting too thick, which will result in a soggy (not crisp) exterior.
Storing Leftovers and Reheating Instructions
Bang bang shrimp is one of those dishes that really is at its best when enjoy freshly made, but you can still enjoy your leftovers if you happen to have some!
Store leftovers in an airtight container, in the refrigerator, for up to 2 days. When ready to reheat, just pour a little bit of oil into a pan, just enough to coat the bottom. Place pan over medium-high heat. Add the shrimp and gently stir together until just heated through, 2 to 3 minutes. Remove from heat and toss together with a little more bang bang sauce.
Some of the coating may fall off when being reheated, but that’s okay. To prevent this from happening too much, make sure to spread shrimp out on the pan in an even layer and to individually flip each shrimp until heated through.

Nutrition

Calories: 905kcal | Carbohydrates: 48g | Protein: 19g | Fat: 71g | Saturated Fat: 8g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 39g | Trans Fat: 0.3g | Cholesterol: 159mg | Sodium: 1378mg | Potassium: 308mg | Fiber: 1g | Sugar: 13g | Vitamin A: 432IU | Vitamin C: 6mg | Calcium: 175mg | Iron: 1mg

The post Bang Bang Shrimp Recipe appeared first on Spoon Fork Bacon.