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easy pescatarian recipes

PescatarianWhole30

Simple Shrimp Salad

by Reed Dunn

This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens, but the salad base has been updated to make a tasty filling for a hearty Shrimp Roll — ideal for busy weeknights when you don’t want to heat up the kitchen or spend hours at the stove.

Much like a lightly dressed Lobster Roll, this version uses shrimp to make the pescatarian coastal classic more approachable (and affordable).

Toasted Hawaiian or brioche-style hot dog buns work perfectly for this sandwich, and any leftover salad stores well in the refrigerator for a few days. So tonight’s Shrimp Roll can become tomorrow’s grab-and-go protein for a hearty lunch.

This recipe was originally published Dec. 7, 2018 as a Whole30-compatible shrimp salad. It has been updated to make recipe edits and add serving options as a sandwich (obviously not Whole30 friendly). As always, be sure to read your labels for Whole30 compatibility.

Shrimp Roll

Simple Shrimp Salad for Shrimp Rolls

This Simple Shrimp Salad is a delicious Whole30-compatible lunch when served on a bed of greens, but the salad base has been updated to make a tasty filling for a… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

Ingredients

  • ¼ cup ghee or butter, divided
  • 1 pound (70-90 count) pink shrimp, peeled and deveined
  • ¼ cup mayonnaise
  • ¼ cup finely diced celery
  • ¼ cup minced green onion
  • 1 teaspoon seafood seasoning (like Old Bay)
  • 1½ tablespoons lemon juice
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • 4 hot dog buns or rolls (Hawaiian or brioche style work well)

Instructions

To a large bowl, add celery, green onion, seafood seasoning and lemon juice. Stir to combine and set aside.

Use a paper towel to dry shrimp and rough chop with a knife to break shrimp apart. Season with kosher salt and black pepper.

Meanwhile, heat 2 tablespoons ghee or butter in a large skillet over medium-high heat. Once heated, add shrimp into the skillet and cook for 3 to 4 minutes, stirring until cooked evenly and thoroughly.

Drain any liquid off of the shrimp and set aside to cool for a few minutes before folding into the dressing mixture.

Use a paper towel to wipe out the skillet and heat the other 2 tablespoons of ghee or butter in the skillet. Cut open the buns or rolls and face cut-side down in the skillet to toast.

Scoop ¼ of the shrimp salad into each bun and serve with a side salad or your favorite potato chips.

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AppetizersPescatarian

Grilled Shrimp Skewers with Crunchy Peanut Sauce

by Reed Dunn

If you’re looking for a new appetizer to serve on game day, you’re sure to score big with these savory skewers. Grilled Shrimp sits in a shot glass with a spoonful of Crunchy Peanut Sauce so guests can grab one and get back to the task at hand — cheering on Taylor’s Boyfriend’s Team.

Whether you’re cheering on one of the teams on the field or just waiting for the cameras to cut to Taylor celebrating in the suite, these hearty, high-protein appetizers are sure to please.

They’re delicious served hot off the grill or at room temperature.

Grilled Shrimp Skewers with Crunchy Peanut Sauce

Grilled Shrimp Skewers with Crunchy Peanut Sauce

If you’re looking for a new appetizer to serve on game day, you’re sure to score big with these savory skewers. Grilled Shrimp sits in a shot glass with a… Print This
Serves: 12 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • 1½ pounds shrimp
  • 3 garlic cloves, minced
  • 1 tablespoon seafood seasoning (I used Primal Palate.)
  • 5 tablespoons coconut aminos, divided
  • 1 lime, juiced
  • ½ cup crunchy peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • ½ teaspoon ground ginger
  • 2 tablespoons water, as needed

Instructions

Peel and devein shrimp, leaving the tail on. Add shrimp to a bowl with minced garlic, Primal Palate Seafood Seasoning, 2 tablespoons coconut aminos and juice of 1 lime. Stir to combine, cover and refrigerate for 30 minutes up to an hour.

Meanwhile, make Crunchy Peanut Sauce by combining 3 tablespoons coconut aminos, 2 tablespoons rice vinegar, 1 tablespoon sesame oil and ½ teaspoon ground ginger. Whisk to combine. Add water, 1 tablespoon at a time, until desired consistency is reached.

Once marinated, add 2 shrimp to a small skewer and repeat until all shrimp is ready. Heat a grill to 425 degrees F. Grill shrimp for 4 to 5 minutes, flipping halfway through.

To serve, add a heaping spoon of Crunchy Peanut Sauce to the bottom of a shot glass. Add a shrimp skewer and garnish with a cilantro leaf (optional).

Optional serving suggestion: Add a spoon of coleslaw into each glass with the peanut sauce for an extra bit of crunch.

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PescatarianWhole30

Jalapeño Garlic Tilapia

by Reed Dunn

This Jalapeño Garlic Tilapia is a restaurant remake from a chain restaurant I haven’t been to in almost 20 years. But the dish is one I remember loving so much that I had to make this Whole30 dupe. One bite of this creamy, luscious meal and I am transported instantly back to that time.

The dish is packed with veggie goodness, and the tilapia filets stay extra crispy even after being nestled back into the sauce. You’re going to want to try this and … if you know what restaurant serves the original … I think you’ll be impressed.

jalapenogarlictilapia

Jalapeño Garlic Tilapia

This Jalapeño Garlic Tilapia is a restaurant remake from a chain restaurant I haven’t been to in almost 20 years. But the dish is one I remember loving so much… Print This
Serves: 4 Prep Time: Cooking Time:
Rating: 4.4/5
( 9 voted )

Ingredients

  • 4 4-ounce tilapia filets
  • ½ cup arrowroot flour
  • ½ cup ghee
  • 3 tablespoons lemon juice
  • 2 jalapeño peppers, diced
  • 3 garlic cloves, minced
  • 10 ounces baby spinach
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1½ cups cashew milk
  • 2 Roma tomatoes, diced and divided
  • ¼ cup fresh parsley, chopped

Instructions

Dredge the tilapia filets in the arrowroot flour, and shake off excess. Set aside.

Melt ghee in a large skillet over medium-high heat. Once heated, add tilapia filets to the pan. Cook tilapia for 4 to 5 minutes per side. Remove cooked tilapia and set aside.

In the same skillet, reduce heat to medium-low and add diced jalapeño and minced garlic. Stir and cook for 2 minutes. Add spinach and cook until wilted. You might need to add spinach in batches.

Once spinach is wilted, add half of the diced tomatoes, salt, pepper and cashew milk. Increase heat to medium and continue stirring until sauce begins to simmer and thicken. Add in lemon juice, stir to combine and nestle cooked tilapia filets back into the skillet. Place a lid on the skillet and heat until sauce begins to simmer and filets are reheated.

Serve topped with reserved diced tomatoes and fresh-chopped parsley.

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Pescatarian

Peach & Shrimp Pasta Salad

by Reed Dunn

FeedFeed

Summer is synonymous with pasta salad, and pasta salad is synonymous with mayo-heavy dressings and a ratio of ingredients that’s 80 percent pasta and mayonnaise and 20 percent of the other stuff.

That’s not the case with this Peach & Shrimp Pasta Salad, which makes a great main course for warm summer nights. I was inspired by seasonal fruits – fresh peaches and half a pint of blackberries – to build up a recipe that lets pasta take a bit of a back seat.

You can mix and match ingredients with what you like or have on hand, or make it a Whole30-friendly dish by bulking up the arugula and removing the pasta completely.

peachshrimppastasalad 1

Peach & Shrimp Pasta Salad

Summer is synonymous with pasta salad, and pasta salad is synonymous with mayo-heavy dressings and a ratio of ingredients that’s 80 percent pasta and mayonnaise and 20 percent of the… Print This
Serves: 2 to 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 3 voted )

Ingredients

  • ½ pound shrimp, peeled and deveined
  • 8 ounces rotini pasta (I used gluten free)
  • 2 cups arugula
  • 1 large peach, pitted and sliced
  • ½ pint cherry tomatoes, halved
  • ½ pint blackberries
  • ½ small red onion, thinly sliced
  • Fresh basil leaves for garnish
  • ½ cup olive oil, plus 2 tablespoons
  • ¼ cup white Modena vinegar
  • Kosher salt
  • Cracked black pepper

Instructions

Heat a skillet over high heat. In a small bowl, coat shrimp with 2 tablespoons olive oil, kosher salt and pepper.

Cook shrimp in heated skillet, about 3 minutes per side. Set shrimp aside on a plate.

Prepare rotini pasta according to package directions. Drain, rinse and add to a large bowl.

While pasta is still warm, stir in 2 cups arugula.

Add in cooked shrimp, sliced peach, cherry tomatoes, red onion and blackberries. Stir to combine.

In a small bowl, add ¼ cup white Modena vinegar. Whisk in ½ cup olive oil and season with salt and pepper to make a vinaigrette.

Pour dressing into the bowl, gently toss to combine and add to a serving dish. Garnish with torn fresh basil leaves. Serve.

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PescatarianWhole30

Creamy Mushroom & Spinach Shrimp Skillet

by Reed Dunn

Single-skillet dinners are always welcome, and not just because they reduce the number of dishes in the sink. The ease of layering in flavors with a handful of simple ingredients is proof you don’t have to be a professional chef to bring a delicious and healthy meal to the table.

For me, a skillet dinner often includes shrimp. It’s one of my favorite proteins – I always keep plenty of the frozen shellfish on hand – and it’s easy to build a Whole30-friendly dinner around it. This Creamy Mushroom & Spinach Shrimp Skillet checks all of the boxes and is complete with some Italian-inspired ingredients you likely have on hand.

If you’re not looking to keep this dish Whole30 and you need to bulk it up to feed a family, just add a box of your favorite style of cooked pasta – linguine or bowtie work really well – and stir it to soak up all of that cream, coconut sauce.

CreamyMushroomSpinachShrimpSkillet

Creamy Mushroom & Spinach Shrimp Skillet

Single-skillet dinners are always welcome, and not just because they reduce the number of dishes in the sink. The ease of layering in flavors with a handful of simple ingredients… Print This
Serves: 2 to 4 Prep Time: Cooking Time:
Rating: 4.2/5
( 9 voted )

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 1 medium yellow onion, diced
  • 8 cloves garlic, minced
  • 2 cups sliced mushrooms
  • ½ cup sundried tomatoes, rough chopped
  • 4 cups baby spinach
  • 1 can (5.4 ounce) coconut cream
  • 1 lemon
  • 2 tablespoons ghee
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil, cut into ribbons
  • Pinch red pepper flakes
  • Salt and pepper

Instructions

Heat 2 tablespoons ghee over medium-high heat in a large skillet. Place shrimp in a single layer into the skillet and cook for about 2 minutes. Flip and cook for 2 minutes, or until shrimp is just cooked through. Remove from pan and set aside on a plate.

Reduce heat to medium and add 2 tablespoons olive oil to the skillet. Once heated, add in diced onion, stirring to coat. Cook for about 5 minutes, until onion is translucent.

Add in minced garlic and a pinch of red pepper flakes. Cook for 1 minute before adding in sundried tomatoes and sliced mushrooms.

Return heat to medium-high and cook until mushrooms start to get crispy on the edges. Add coconut cream to the pan. (Note: If you don’t have coconut cream, you can skim off the thicker, cream from a can of coconut milk.)

Season with salt and pepper and stir to combine. Cook for about 3 minutes, until sauce begins to thicken. Reduce heat back to medium. Add spinach to the pan. Stir and cook until spinach is just wilted.

Return shrimp to the pan, stirring to combine and reheat the shrimp. Zest about 1 tablespoon lemon zest into the skillet and squeeze in the juice of half a lemon. Stir in fresh basil (you can also substitute 1 teaspoon dried basil). Taste, adjust seasoning, as desired.

Serve.

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PescatarianWhole30

Date Night Sea Scallops

by Reed Dunn

If you missed out on making a Valentine’s Day reservation for your better half, a quick trip to the grocery store is all that stands between you and a home-cooked, fancy-pants dinner. While this is a great date night dish, it’s also easy to make it for one or up to four guests. Just adjust the number of scallops you get at the seafood counter.

While I’ve served these seared scallops on a small bed of sauteed yellow squash spirals, they would be incredible on a bed of butternut squash puree or parsnip mash … both a bit more seasonal. The key to the flavor is a few spoonfuls of my updated Dairy-Free Pesto.

If you’ve seen scallops on a menu and felt they were too difficult to make at home, rest assured you will feel like an award-winning chef with this approachable preparation. Scallops don’t even have to be an expensive option for a pescatarian dinner. They can be purchased frozen at many big-box stores and grocers.

DatenightSeaScallops scaled

Date Night Sea Scallops

If you missed out on making a Valentine’s Day reservation for your better half, a quick trip to the grocery store is all that stands between you and a home-cooked,… Print This
Serves: 2 Prep Time: Cooking Time:
Rating: 4.8/5
( 4 voted )

Ingredients

  • 8-10 scallops, depending on size
  • 4 tablespoons ghee
  • 1 tablespoon olive oil
  • Flaked sea salt
  • Cracked black pepper
  • 1 lemon (optional) for garnish
  • Dairy-Free Pesto for serving

Instructions

In a large skillet on high heat, melt together ghee and olive oil. Once hot, reduce heat to medium-high.

Pat scallops dry with a paper towel and season liberally with sea salt and cracked black pepper.

Carefully place scallops into skillet, cooking for 3 minutes. Use tongs or a spatula to flip and cook for an additional 3 to 4 minutes, until a browned “crust” forms and scallops are cooked through.

Plate scallops on a bed of prepared squash or zucchini noodles. Garnish with Dairy-Free Pesto and zested lemon.

Updated on July 20, 2020 to adjust serving suggestions.

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