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Three Summer Seafood Recipes

Here are three speedy seafood recipes perfect for parties or family meals.

Grilled Shrimp Appetizer

Serve the shrimp with whatever dipping sauce or salsa you desire. You can use an indoor grill with this recipe, if you like. If your shrimp are smaller than the jumbo shrimp called for below, it may take half as long to cook each side.

1 1/2 pounds jumbo shrimp (about 16), peeled, deveined, and patted dry with paper towels

2 teaspoons extra-virgin olive oil or canola oil

About 1/4 teaspoon salt

About 1/4 teaspoon freshly ground black pepper

About 1/4 teaspoon paprika

Dipping Sauce Suggestions:

1/4 cup jalapeno jelly, warmed briefly in the microwave to soften

1/4 cup bottled chili sauce

Salsa (like peach salsa)

  • Get the grill or barbecue hot according to manufacturers instructions.
  • Brush the outside of the shrimp lightly with oil. Sprinkle both sides of shrimp lightly with salt, pepper, and paprika.
  • Place shrimp over direct, high heat on the grill. Grill about 2 minutes on the first side, then flip over and cook about 2 more minutes until cooked throughout.
  • Serve warm with dipping sauce.

Yield: 5 servings

Per serving: 160 calories, 27 g protein, 2 g carbohydrate, 4 g fat, 0.7 g saturated fat, 2 g monounsaturated fat, 1.3 g polyunsaturated fat, 200 mg cholesterol, 0 g fiber, 308 mg sodium. Calories from fat: 25%.

Easy Herb Butter Scallops

The less you fuss with scallops, the better they tend to taste. Serve these scallops on a bed of whole-wheat pasta or steamed brown rice and with a side of steamed vegetables and/or a green or fruit salad.

1 pound large sea scallops, rinsed in cold water then patted dry with paper towels

2 teaspoons olive oil or canola oil

1 tablespoon whipped butter

2 tablespoons finely diced shallot

1/4 cup dry white wine or champagne

1 tablespoon finely chopped parsley

1 tablespoon finely chopped chives

Salt and freshly ground black pepper (optional)

  • Heat a large nonstick frying pan over medium-high heat for a minute or so. Add 1 tablespoon of olive oil and let it heat up about 30 seconds. Place scallops in the pan with plenty of room between them so they will sizzle instead of steam.
  • Let the scallops sizzle until the bottom side is browned and crisp (2 to 4 minutes). Gently turn over and cook the other side until well browned (2 to 4 minutes). When you cut into a scallop, it should be barely firm to the touch and a more solid white color throughout.
  • Take the pan off the heat. Move the scallops to a plate and cover with a sheet of foil to keep them warm.
  • Return pan to the stove over medium heat. Add a tablespoon of whipped butter and the shallots and saute for about a minute. Add the wine and simmer until it is reduced by about half (1-2 minutes). Reduce heat to low, stir in the parsley and chives, and continue to simmer for only a minute. Turn off the heat and add the scallops. Let sit about a minute to warm the scallops and meld flavors. Add salt and pepper to taste, if desired.

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