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RecipesWhipped Up

From the coast

Seafood

Shrimp, fish, salmon, and crab cakes with times that keep the fish from drying out.

Seafood cooks faster than chicken. These recipes say when to stop, because an extra two minutes is the difference between flaky and dry.

Pat the fish dry before it hits the pan. Water is why a fillet steams instead of browning.

41 recipes

Plate of golden fried shrimp in a pale honey sauce with candied walnuts
Seafood

Honey Walnut Shrimp

Shrimp are coated in a light cornstarch batter, fried until they reach 145°F, and tossed in a honey-mayonnaise sauce. Candied walnuts go on at the end so they stay crunchy.

35 min · Medium

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Corn tortillas filled with grilled white fish, cabbage, and chipotle crema
Seafood

Grilled Fish Tacos

Chili-rubbed cod is grilled until it flakes at 145°F and tucked into warm corn tortillas with cabbage and a chipotle crema. Lime is squeezed on at the table.

32 min · Easy

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Golden salmon cakes on a plate with lemon wedges and scallions
Seafood

Salmon Cakes

Chopped fresh salmon is bound with egg, mustard, and panko, then pan-fried until the centers reach 145°F. The cakes stay moist because the salmon is cut by hand, not pureed.

32 min · Medium

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Golden crab cakes on a plate with lemon and a small dish of mustard sauce
Seafood

Pan-Fried Crab Cakes

Lump crab is folded with mustard, Old Bay, and a little panko, then fried in a shallow layer of oil. The centers are cooked until the egg binder reaches 160°F.

32 min · Medium

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Blackened catfish fillets on a plate with lemon wedges and a dark spice crust
Seafood

Blackened Catfish

Catfish fillets are coated in paprika, thyme, and cayenne, then seared in a hot skillet with butter until the fish reaches 145°F. The spice crust darkens but should not turn bitter.

20 min · Easy

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Bowl of shrimp fried rice with egg, peas, carrots, and scallions
Seafood

Shrimp Fried Rice

Cold rice is stir-fried with shrimp, egg, peas, and scallions in soy sauce and sesame oil. The shrimp are cooked to 145°F before the rice goes in so they do not steam.

30 min · Easy

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Skillet of shrimp fajitas with peppers and onions beside warm tortillas
Seafood

Shrimp Fajitas

Shrimp, peppers, and onions are seared with cumin and chili powder and piled into warm flour tortillas. The shrimp come off the heat as soon as they reach 145°F.

30 min · Easy

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Bowl of tomato seafood stew with shrimp, mussels, and chunks of white fish
Seafood

Cioppino

A fennel and tomato broth simmers with white wine, then mussels, firm fish, and shrimp are added just until the seafood is cooked. Shrimp and fish are taken to 145°F, and any mussel that stays shut is discarded.

1 hr · Medium

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Platter of shrimp boil with potatoes, corn rounds, sausage, and shrimp
Seafood

Shrimp Boil

Potatoes, corn, and smoked andouille simmer in a seasoned pot, then shrimp are added until they reach 145°F. Everything is drained and tossed with butter and parsley.

50 min · Easy

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Skillet of garlic butter shrimp sprinkled with Parmesan and parsley
Seafood

Garlic Parmesan Shrimp

Shrimp are sautéed in butter and garlic, then taken off the heat and tossed with Parmesan and lemon. They are done when the thickest pieces reach 145°F.

20 min · Easy

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Roasted salmon fillets coated in a glossy teriyaki glaze with scallions
Seafood

Teriyaki Salmon

Salmon fillets roast at 400°F while a soy and brown sugar glaze thickens on the stove. The fish is done when the thickest part reaches 145°F.

28 min · Easy

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Blackened salmon fillets with a dark spice crust and lemon wedges
Seafood

Blackened Salmon

Salmon fillets get a paprika and cayenne crust and sear in butter until the center reaches 145°F. The crust should be dark red-brown, not burnt.

22 min · Easy

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Salmon burger on a toasted bun with lettuce and tomato
Seafood

Salmon Burgers

Chopped salmon is mixed with scallion, mustard, and panko and seared into patties that reach 145°F in the center. They are served on toasted buns with lettuce and tomato.

32 min · Medium

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Sliced cooked ahi tuna with a sesame crust beside cucumber salad
Seafood

Seared Ahi Tuna

Sesame-crusted ahi steaks are seared in a hot skillet and cooked until the center reaches 145°F. A quick cucumber salad with rice vinegar sits beside the fish.

25 min · Medium

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Rice bowl topped with cubed cooked salmon, avocado, edamame, and sesame seeds
Seafood

Salmon Poke Bowls

Salmon is cooked to 145°F, cooled, and cubed, then set over rice with edamame, avocado, and a soy-sesame sauce. This is a cooked poke-style bowl, not raw fish.

35 min · Medium

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Bowl of chopped cooked shrimp ceviche with tomato, cucumber, avocado, and cilantro
Seafood

Shrimp Ceviche

Shrimp are boiled until they reach 145°F, chilled, and then marinated in lime juice with tomato, cucumber, and jalapeño. The citrus is a seasoning, not the cooking step.

33 min · Easy

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Plate of golden fried crab rangoon with a small bowl of sweet sauce
Seafood

Crab Rangoon

Wonton wrappers are filled with crab and cream cheese, then fried in oil that stays below the halfway mark of the pot. They are done when the wrappers are deep golden and the centers are hot.

45 min · Medium

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Bowl of linguine with littleneck clams in a garlic and parsley sauce
Seafood

Clam Linguine

Littleneck clams steam with garlic, white wine, and olive oil, then toss with linguine and parsley. Shells that do not open are thrown out.

40 min · Medium

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Baked salmon fillets with a dark maple glaze and sliced scallions
Seafood

Maple Glazed Salmon

Salmon roasts under a maple, soy, and Dijon glaze at 400°F until the thickest part reaches 145°F. The glaze is brushed on twice so it sticks without burning.

26 min · Easy

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Bowl of shrimp etouffee over white rice with scallions
Seafood

Shrimp Etouffee

A peanut-colored butter roux simmers with the trinity, tomatoes, and stock, then shrimp are stirred in until they reach 145°F. The stew is served over rice.

1 hr · Medium

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Crispy shrimp coated in a creamy pink bang bang sauce
Seafood

Bang Bang Shrimp

Crisp shrimp tossed in a sweet-hot mayo sauce. Fry them at 350°F just until they turn pink and the center reaches 145°F, then sauce them and eat them.

25 min · Medium

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Crispy battered cod and thick-cut fries on a plate with lemon
Seafood

Fish and Chips

Cod in a light seltzer batter, fried until the center hits 145°F, with potatoes fried twice so they stay crisp. The oil stays below the halfway mark of the pot.

55 min · Medium

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Roasted salmon fillets with a glossy honey garlic glaze and green onions
Seafood

Honey Garlic Salmon

Salmon fillets roasted with a honey, soy, and garlic glaze until the thickest part reaches 145°F. The extra sauce simmers for a minute so it clings.

25 min · Easy

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Grilled mahi-mahi steaks with lime wedges on a platter
Seafood

Grill Lime Mahi-Mahi

Mahi-mahi steaks take a short lime-chili marinade, then hit a hot grill for charred edges. Serve with the reserved citrus for a bright finish.

25 min · Easy

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