Category: Seafood Recipes

Shrimp Cakes with Pineapple Salsa

9/19/2025

Light, fresh, and bursting with tropical flavor, these Shrimp Cakes with Pineapple Salsa are the perfect balance of savory and sweet. Tender shrimp are combined with crisp vegetables and herbs, pan-seared until golden, then paired with a bright pineapple salsa that brings a zesty kick of lime and cilantro. This dish is simple enough for a weeknight dinner yet impressive enough to serve at a summer gathering — a refreshing twist on classic seafood cakes that will keep everyone coming back for seconds.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Shrimp Cakes with Pineapple Salsa

Ingredients
For the Shrimp Cakes:

1 lb raw shrimp, peeled and deveined
½ cup gluten free breadcrumbs (panko or regular)
1 egg, lightly beaten
¼ cup red onion, finely diced
½ cup carrots, finely diced
1 garlic clove, minced
2 Tbsp fresh parsley or cilantro, chopped
1 Tbsp lime juice
½ tsp salt
½ tsp black pepper
¼ tsp paprika (optional, for a hint of spice)
Olive oil, for pan-frying

For the Pineapple Salsa:

2 cups fresh pineapple, diced
½ cup red onion, finely diced
¼ cup fresh cilantro, chopped
1 jalapeño or chili (optional), finely minced
Juice of 1 lime
Salt and pepper to taste

For Serving:

Lime wedges
Extra cilantro or parsley

Instruction

1. Prepare the Salsa:

In a medium bowl, combine pineapple, red onion, cilantro, jalapeño (if using), lime juice, salt, and pepper.
Stir well and set aside to let the flavors meld.

2. Make the Shrimp Cakes:

Place half of the shrimp in a food processor and pulse until finely chopped into a paste.
Roughly chop the remaining shrimp into small chunks for texture.
In a large bowl, mix together shrimp paste, chopped shrimp, breadcrumbs, egg, red onion, carrots, garlic, parsley, lime juice, salt, pepper, and paprika.
Form into small patties (about 2–3 inches wide).

3. Cook the Cakes:

Heat a skillet over medium heat with a drizzle of olive oil.
Cook shrimp cakes for 3–4 minutes per side until golden brown and cooked through.

Serve: Arrange shrimp cakes on a platter, garnish with fresh herbs, and serve with lime wedges. Top with or serve alongside the pineapple salsa.

Tip: These shrimp cakes also pair beautifully with roasted veggies (like these carrots) or a light green salad.

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Grilled Shrimp & Watermelon Salad with Feta and Olives

5/30/2025

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This colorful salad is a delightful mix of sweet watermelon, savory grilled shrimp, salty feta, and briny olives. Tossed with crisp romaine lettuce and zesty red onion, it’s a celebration of bold Mediterranean flavors with a summery twist.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Grilled Shrimp & Watermelon Salad with Feta and Olives

Ingredients
For the Salad:
1 lb (450g) large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp dried oregano
Salt and freshly ground black pepper, to taste
4 cups chopped romaine lettuce
2 cups seedless watermelon, cubed
1/4 small red onion, thinly sliced
1/2 cup crumbled feta cheese
1/3 cup green olives (such as Castelvetrano or Manzanilla), halved or whole

For the Dressing:
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1/2 tsp Dijon mustard
Salt and pepper to taste

Instructions:

In a bowl, toss shrimp with 1 tablespoon olive oil, oregano, salt, and pepper.
Let marinate for 10–15 minutes while you prep the other ingredients.
Heat a grill or grill pan over medium-high heat.
Grill shrimp for 2–3 minutes per side, or until pink and lightly charred. Remove and set aside.
Make the Dressing - In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified.
Assemble the Salad - On a large serving plate or in a bowl, layer the romaine lettuce, watermelon cubes, red onion slices, and olives. Top with grilled shrimp and sprinkle with crumbled feta.
Drizzle the balsamic vinaigrette over the salad just before serving.
Toss gently and enjoy immediately!

Tips & Variations

Add crunch: Sprinkle with toasted pine nuts or sunflower seeds.
Herb it up: Garnish with fresh mint or basil for a fresh pop.
Make it a meal: Serve with crusty bread or pita on the side.

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Langostino Lobster Egg Casserole

3/8/2023

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This Langostino Lobster Egg Casserole is an easy breakfast casserole that's made with eggs, broccoli, Langostino lobster, heavy cream, cheese and spices! It's a healthy, low-carb way to start the day!

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

This Langostino Lobster Egg Casserole is one of my favorites. It's easy to make but looks so elegant - perfect for Sunday brunch or Mother's Day breakfast. It stores easy in the refrigerator and freezes nicely.

Langostino Lobsters have a more complex and delicate taste than lobster. The flavor is sweet, elegant.

Can't find them in the fresh fish section of your local grocery strore? Look for them in the frozen section. That's where I usually find them at Costco.

Langostino Lobster Egg Casserole
Yields 8 servings

Ingredients:
6 eggs beaten
1 cup heavy whipping cream
1/2-1 cup Langostino lobster, chopped (depending how much you like Langostino Lobster and your budget)
1 cup shredded cheddar cheese
1 cup cooked broccoli, chopped
1 small onion, finely chopped
1 teaspoon minced garlic
1 teaspoon Herbs de Provence
½ teaspoon sea salt
¼ teaspoon pepper
1 Tablespoon Parmesan cheese

Directions:
Preheat oven to 350°F.Grease a 9x13” baking dish, set aside.

In a medium bowl, whisk together eggs. Add heavy whipping cream and whisk to combine.

Add Langostino Lobster, broccoli and onion to the egg mixture and stir to combine.

Add cheese. Stir to combine. Add garlic, Herbs de Provence, salt and pepper and stir.

Pour into prepared baking dish and spread the mixture evenly in the dish. Sprinkle with Parmesan cheese.

Bake in preheated oven for 25-30 minutes, or until top is set and slightly browned.

Cool for 5 minutes and serve warm.

STORE:
Cut this breakfast casserole into squares and store it in an airtight container in the refrigerator for up to 5 days.

FREEZE:
Let the casserole cool completely, then cut it into the proper serving sizes, and freeze in an airtight container for up to 2 months. To reheat, remove the egg casserole from the freezer and warm in the microwave or oven until heated through.

Serve with fresh fruit and micro greens for a Keto-friendly breakfast.

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Marcona Almond and Parmesan Crusted Salmon

2/10/2023

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Marcona Almond and Parmesan Crusted Salmon, is a simple oven baked salmon recipe to serve anytime and is ready in under 30 minutes! Makes busy weeknight dinners, not only easy but healthy.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

Marcona Almond and Parmesan Crusted Salmon
Yields 2 servings

Ingredients:
2 salmon steaks
Salt and freshly ground black pepper
1 Tablespoons melted butter
1 Tablespoons stone-ground mustard
1/4 cup plain Greek yogurt
1/4 cup chopped Marcona almonds*
1/4 cup gluten free panko bread crumbs**
1/4 cup parmesan cheese
1 Tablespoon chopped chives (or 1 teaspoon dried)
1 Tablespoon chopped flat-leaf parsley plus more for garnish

Notes:
*Marcona almonds can be substituted for regular almonds or another nut.
**For a Keto option, substitute gluten free panko bread crumbs for Keto bread crumbs.

Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.

Season salmon with salt and pepper and place on a baking sheet.

Combine melted butter, stone-ground mustard, yogurt and Marcona almonds in a bowl.

In a separate bowl combine bread crumbs, parmesan cheese, chopped chives and parsley. Season with salt and pepper.

Spread yogurt mixture over top of fish then evenly coat fish with the bread crumb mixture.

Bake for 15 to 20 minutes depending on thickness of fish.

I served it with roasted purple cauliflower with pine nuts, golden raisins and balsamic drizzle. and cloud bread.

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Grouper Matecumbe (30 Minute Meal)

11/9/2022

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This Grouper Matecumbe recipe is so easy and ready in 30 minutes. Inspired by a dish I tried at The Fish House in Key Largo, Florida (and even featured on Food Network!). It’s loaded with vibrant flavors that are surprisingly, satisfyingly delicious together - beautiful tomatoes, onions, garlic briny capers, bright lemon, and fresh basil.

**This post may contain affiliate links. I receive a small amount of compensation when you purchase from my links which help to keep this blog running.**

NOTE: This post was originally published July 2017; updated November 2022.

A few years ago, my late husband and I vacationed in the Florida Keys. We stayed in Islamorada. One of the days, we visited the John Pennecamp State Park. When we were leaving the park, we asked one of the Rangers for a recommendation of where to eat. She recommended The Fish House.

We both ordered the Grouper Matecumbe. You can read all about our experience at The Fish House in this post.

Recommended Products: These products featuring my designs are available on a variety of products and colors. Just click on the photo to be taken to my Amazon or RedBubble Store to purchase.

Grouper Matecumbe
Yields 2 servings
Ingredients:
2 grouper fillets
1/2 medium onion, chopped
2-3 garlic cloves, minced
2 teaspoons capers
6 San Marzano tomatoes, chopped (or tomato of your choice)
5-6 basil leaves, julienned
1/2 lemons juiced and zested
1 Tablespoon + 1 teaspoon olive oil (I used lemon olive oil)
Salt and pepper

Directions:
For the Matecumbe sauce:
To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator.

For the fish:
Heat 1 Tablespoon olive oil in frying plan. Season fish with salt and pepper. Fry 2-3 minutes on each side. Top each fillet with 1/2 the sauce.