Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Today I want to share a recipe for coconut shrimp and orange sauce that we enjoy! The recipe (from Six Sisters Stuff) is a “copycat” style recipe, similar to Outback Steakhouse’s Coconut Shrimp.

What I like about this recipe is that it is delicious and flexible, meaning it can be made as a main dish OR it can be made to serve as an appetizer. Whatever floats your boat, right?

Shrimp is battered, then rolled in shredded coconut, then fried for about 3 minutes in hot oil until cooked through and golden brown.

The shrimp is then served with an absolutely delectable orange marmalade/honey/ Dijon sauce to dip the shrimp in. It’s delicious! Here’s how to make Coconut Shrimp and Orange Sauce!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Orange Sauce For Dipping 

To make the dipping sauce, stir orange marmalade, honey, Dijon mustard and a small amount of hot sauce in a bowl until combined.

This is the sauce which will be used for dipping the shrimp in, at serving time. Set the sauce aside while you prepare the shrimp.

Prepare The Batter For the Shrimp

The first thing you need to do to make the batter is whisk (or stir) all purpose flour, cornstarch, salt and pepper together in a medium-sized mixing bowl.

Add cold water, and vegetable oil, then whisk these ingredients together until they are fully blended. This is the batter for the shrimp. Set the batter to the side.

Getting Everything READY 

Pat shrimp dry using paper towels. I remove the tail end, but if you want to leave them on for holding them, go for it!

TIP: When I make this for a meal, I usually pull the tails off. If I will be serving them as an appetizer, leaving the tails on gives your guests a good “handle” for dipping the shrimp in the orange sauce. It’s YOUR choice!

Place shredded coconut on a small cookie sheet or a large plate, and spread it out. You will dip the battered shrimp in it.

Batter Up!

Heat 2-3 inches of vegetable oil in an electric skillet or in a large pot. The oil needs to be heated to 325°F before adding any shrimp, for best results.

When the oil is at the required temperature, coat each shrimp in the batter. Let any excess batter drip back into the bowl, then roll each shrimp in the shredded coconut to cover on all sides.

Cooking The Shrimp

IMPORTANT: If you will be cooking the shrimp in batches, preheat your OVEN to 400°F. before cooking the shrimp. You can then keep the shrimp (each batch) warm while you continue to batter and cook any remaining shrimp.

Carefully add the battered (and rolled in coconut) shrimp to the hot oil. Cook them in batches so you don’t overcrowd the pan, but only cook them until they turn golden brown in color on all sides.

The shrimp should only cook for about 3 minutes or so, in total. Turn the shrimp over midway during the cooking time to ensure both sides are lightly browned. Keep an eye on them as they fry, so you don’t overcook the shrimp or burn the coconut.

When done, the shrimp should be completely cooked through, and golden brown in color. Transfer the cooked shrimp to a large baking sheet as you remove them from the hot oil.

It’s important to make sure the oil heat is back to 325°F before adding and cooking a second batch of the shrimp, for best results. TIP: If you’re cooking the shrimp in batches, keep the already cooked shrimp warm in a pre-heated oven while you cook the other batches.

Serving The Coconut Shrimp And Orange Sauce

Place the reserved orange sauce in a small dish, and place the sauce on a plate or platter with the shrimp. Serve the coconut shrimp and orange sauce to your family and/or friends as a main dish OR appetizer!

This recipe, as written, will yield about 4 servings (when used as a main dish), and more than that if the shrimp is used as an appetizer (leave the tails on when cooking OR serve with toothpicks for dipping in the sauce!)

I hope you enjoy this recipe for coconut shrimp and orange sauce. The sweet citrus sauce is a perfect condiment for the slightly crunchy, coconut covered fried shrimp!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious shrimp recipes for you to enjoy, including:

• Honey Garlic Shrimp
• Shrimp Scampi
• Lime Brown Butter Shrimp
• Fried Shrimp
• Szechuan Shrimp Stir-Fry

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Recipe adapted from: sixsistersstuff.com/recipe/outback-steakhouse-copycat-coconut-shrimp/

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Coconut Shrimp and Orange Sauce

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Enjoy Coconut Shrimp and Orange Sauce as a main dish OR a yummy appetizer! Coconut-crusted shrimp are served with a marmalade dipping sauce.

Category: Appetizer, Main Dish

Cuisine: American

Keyword: coconut shrimp, orange sauce

Servings: 4 (main dishes-more if served as appetizer)

Calories Per Serving: 773 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Orange Sauce:

• ½ cup orange marmalade
• 3 Tablespoons honey
• 1 Tablespoon Dijon mustard
• ½ teaspoon Tabasco sauce or other hot sauce

For Shrimp:

• 16 ounces Medium shrimp (frozen, cooked) thawed, tails removed, if desired
• ⅓ cup all purpose flour
• ⅓ cup cornstarch
• 1½ teaspoons salt
• 1½ teaspoons pepper white or black
• ¾ cup cold water
• 1½ Tablespoons vegetable oil (for batter)
• 2 cups vegetable oil (for frying shrimp)
• 2½ cups shredded coconut

US Customary - Metric

Instructions

1. Stir marmalade, honey, Dijon, and hot sauce in a bowl until combined. Set sauce aside.

2. In a separate medium bowl, whisk flour, cornstarch, salt and pepper together. Add cold water, and 2 T. vegetable oil; until fully blended. Set batter aside.

3. Place shredded coconut on cookie sheet or large plate; spread it out.

4. IMPORTANT: If cooking shrimp in batches, preheat OVEN to 400°F. before cooking shrimp. Keep cooked shrimp warm in oven while cooking remaining shrimp.

   Pat shrimp dry. Set aside. Heat 2-3 inches of vegetable oil to 325°F in electric skillet or large pot.

5. When oil is almost at 325℉, coat each shrimp in batter, then roll in shredded coconut to cover all sides. When oil reaches 325℉, carefully add coconut shrimp in small batches (don't overcrowd pan). Fry only until cooked through and golden brown (about 3 minutes total). Turn shrimp over midway so both sides are golden brown. Transfer shrimp to baking sheet; keep warm in oven while battering, cooking remaining shrimp. Important: Make sure oil is heated back to 325°F before cooking next batch of shrimp, for best results.

6. Place orange sauce in serving dish; serve with the coconut shrimp for dipping. Serve as a main dish OR appetizer! Enjoy!

Nutrition Facts

Coconut Shrimp and Orange Sauce

Amount Per Serving (1 (1/4 of total))

Calories 773 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 21g131%

Trans Fat 0.1g

Polyunsaturated Fat 11g

Monounsaturated Fat 5g

Cholesterol 183mg61%

Sodium 1235mg54%

Potassium 540mg15%

Carbohydrates 85g28%

Fiber 4g17%

Sugar 61g68%

Protein 26g52%

Vitamin A 32IU1%

Vitamin C 3mg4%

Calcium 107mg11%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

If you enjoy great tasting shrimp, then may I suggest you check out this recipe for Creole Shrimp and Rice? It is such a delicious shrimp dish, and it’s packed with flavor!

If you are familiar with Creole (or Cajun) cooking, you know that a lot of this cuisine has a slight kick to it, thanks in part to the variety of spices used.

This recipe I discovered online is no exception. On its face, it’s a very straightforward recipe to make (even if it has a long list of ingredients- don’t let that scare you off).

The flavor is all in the SAUCE! Layer after layer of amazing flavor is built into the Creole sauce, a little bit at a time. Shrimp are added during the last couple of minutes to cook, and BOOM! You have this wonderful main dish, which is served with hot rice on the side!

Here’s how to make this restaurant-quality recipe for Creole Shrimp and Rice.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prep The Shrimp

For this dish you will need 1½ pounds of large shrimp (about 16-20 shrimp per pound). Prep the shrimp by removing the peel, deveining them, and removing the tail. Set them aside while you make the Creole sauce.

Make The Creole Sauce

In a large skillet, heat butter and oil over Medium-High heat. Stir in chopped onions, celery and green bell pepper, and then reduce the heat to Medium.

By the way, did you know the addition of onion, celery and bell peppers is considered the “holy trinity” of vegetables in Creole cooking? Yep… this combination is the flavorful, essential seasoning foundation for many Cajun and Creole dishes, so that’s what it is called!

Cook the veggies for 10 minutes, or until the veggies are really soft. Stir often, and lower the heat, if necessary, so the veggies don’t burn.

Add minced garlic, Creole seasoning, thyme, cayenne pepper, and one bay leaf, and stir to combine these ingredients with the veggies.

Stir in a can of tomato sauce, water and Worcestershire sauce until combined. Bring this sauce mixture to a boil on Medium heat. Once it begins to boil, turn the heat down to Low.

Simmer the Creole sauce on Low heat (uncovered) for 8-10 minutes OR until the sauce has thickened considerably.

Time To Add The Shrimp!

When the sauce has cooked and thickened, it is time to add and cook the shrimp. Lay the shrimp in the simmering Creole sauce, placing them in the skillet in a single layer, if possible. The single layer helps the shrimp cook evenly.

Let the shrimp cook (without disturbing them) for 1-2 minutes, then flip them over in the skillet so the other side fully cooks through (1-2 minutes).

Once the shrimp have evenly cooked on both sides, take a small taste of the sauce. Add Tabasco sauce, salt and black pepper (just enough to suit your taste).

Remember to remove the bay leaf from the sauce, and now this dish is ready to be garnished and served with rice!

Serve The Creole Shrimp And Rice

Sprinkle the Creole Shrimp and Rice with some chopped parsley and a couple lemon slices and serve immediately. We enjoy the rice served next to the shrimp and sauce, but you might prefer serving the shrimp on TOP of the rice.

It doesn’t matter HOW you serve it really, but don’t skip the rice, because it’s blandness is a perfect contrast to the slightly spicy shrimp and sauce.

I hope you have a chance to make and try this delicious recipe for Creole Shrimp and Rice, and trust you’ll enjoy it, too!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day.

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes, including:

• Fried Shrimp
• Honey Garlic Shrimp
• Lime Brown Butter Shrimp
• Szechuan Shrimp Stir-Fry

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Original recipe source (and with thanks to): Carol, at fromachefskitchen.com/best-shrimp-creole/

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Creole Shrimp and Rice

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

 

Creole Shrimp and Rice is a fantastic meal! Large shrimp are cooked in a flavorful homemade Creole sauce, and served with rice (4 servings).

Category: Main Dish

Cuisine: Cajun, Creole

Keyword: Creole shrimp and rice

Servings: 4

Calories Per Serving: 392 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons vegetable oil or other neutral oil
• 1 medium yellow onion peeled/ finely chopped
• 2 stalks celery finely chopped
• 1 medium green bell pepper deseeded/ finely chopped
• 4 cloves garlic minced
• 1 Tablespoon Creole/Cajun seasoning mix (less or more, to taste)
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper *(use ¼ tsp. if you don't like it too spicy!)*
• 1 bay leaf
• 15 ounces tomato sauce (canned) = 1 can
• 1 cup water
• 1 Tablespoon Worcestershire sauce
• 1½ pounds large shrimp (16-20 count per lb.) peeled, deveined, tail removed
• Tabasco sauce to taste (start with 1-2 shakes)
• salt and black pepper to taste
• 2 cups COOKED rice (½ cup cooked rice per serving)

Optional Garnishes For Serving: chopped parsley and lemon slices

Instructions

1. In a large skillet, heat butter and oil on Medium-High. Stir in onions, celery and bell pepper; reduce heat to Medium. Cook veggies for 10 minutes, or until veggies are quite soft. Stir often; lower heat if necessary, so veggies don't burn.

2. Add minced garlic, Creole seasoning, thyme, cayenne pepper, and bay leaf. Stir to combine them with the veggies.

3. Add tomato sauce, water and Worcestershire sauce. Stir; bring sauce to a boil on Medium heat. Once it is boiling, turn heat down to Low. Simmer Creole sauce on Low (uncovered) for 8-10 minutes OR until it has thickened slightly.

4. Lay shrimp in the sauce, placing them in the skillet in a single layer, if possible (to help the shrimp cook evenly). Cook shrimp (without disturbing them) for 1-2 minutes, then flip them over so the other side fully cooks through (1-2 minutes).

5. Take a small taste of the sauce. Add Tabasco sauce, salt and black pepper as needed (to suit your taste). Remove bay leaf from the sauce (discard).

6. Garnish shrimp and sauce with parsley and lemon slices; serve immediately, with hot cooked rice next to the shrimp or under the shrimp. ENJOY!

Recipe Notes

NOTE: Remember to cook the rice and time it so it's hot and ready to serve when the shrimp has finished cooking.

Nutrition Facts

Creole Shrimp and Rice

Amount Per Serving (1 (1/4 of total))

Calories 392 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 5g

Monounsaturated Fat 3g

Cholesterol 229mg76%

Sodium 1.587mg0%

Potassium 757mg22%

Carbohydrates 37g12%

Fiber 4g17%

Sugar 7g8%

Protein 28g56%

Vitamin A 1.729IU0%

Vitamin C 37mg45%

Calcium 151mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Do you enjoy eating shrimp? We do, and I’ve enjoyed making many different recipes featuring shrimp over the years! Today I want to share a delicious recipe for Lime Brown Butter Shrimp I believe you’re going to love!

The recipe itself is fairly simple to make. Butter is cooked in a skillet until it becomes “browned” (with a slightly nutty flavor), then the butter is infused with the finely grated zest from one lime. This adds a pop of citrus flavor that adds great taste to this dish.

The shrimp is cooked with seasonings (garlic, chili powder, cumin, salt and pepper) and a small amount of the browned butter until done. All the remaining browned lime butter is added to the cooked shrimp and heated through, and then served over rice.

That’s it! This shrimp dish is absolutely delicious, and truly is quite simple to make. Here’s how to prepare this yummy dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First Things First

To start, get all the ingredients together. You will need butter, a pound of large shrimp, fresh thyme leaves, lime zest, minced garlic, chili powder, ground cumin, salt and pepper.

Place the shrimp on several layers of paper towels, and then blot them with another paper towel, to remove excess moisture.

Brown The Butter

Place 4 Tablespoons of butter in a large skillet and heat it on LOW heat until it has melted. Stir in fresh thyme leaves and continue cooking on LOW heat, stirring often, for 5 minutes, or until the butter becomes light brown in color and has a nutty aroma.

Remove the skillet from the heat and stir all of the lime zest into the browned butter mixture until incorporated. Pour the butter into a small bowl, but leaving about 2 teaspoons in the skillet.

Using the same skillet (with that tiny amount of butter in it), add the minced garlic. Sauté the garlic, stirring often, for about 1 minute. Be careful to not allow the garlic to burn or it can become bitter.

Now it’s time to cook the shrimp! Place the shrimp into the hot skillet in a single layer.

Season And Cook The Shrimp

Sprinkle the shrimp with the chili powder, ground cumin, salt and pepper, then stir until each shrimp is well coated with spices.

Lay the shrimp back out in a single layer and cook them for about 2 minutes, then turn the shrimp to the other side. Continue cooking until they have turned pink, are cooked through, and are no longer translucent in color.

The total cooking time will be between 3-4 minutes. Be sure to not overcook the shrimp because this can lead to them being “rubbery” in texture and you really don’t want that.

Pour the remaining browned butter lime mixture back into the skillet, and stir gently to coat the shrimp with the butter sauce.

Stir the browned butter in only until reheated (less than a minute), and then the  lime brown butter shrimp is done! Remove the skillet from the heat and serve immediately.

Serve The Lime Brown Butter Shrimp

To serve, place a bed of white or brown rice on each serving plate, then top each portion with about 5-6 large shrimp. Drizzle with some of remaining sauce.

This one pound bag of large shrimp yielded 5 large shrimp per serving (four servings total), but sometimes you can end up with 6 per serving depending on the provider. 

Garnish each portion with a fresh lime wedge, which adds another pop of flavor when squeezed over the shrimp! Serve immediately while hot… and enjoy this delicious meal.

I hope you have a chance to enjoy some Lime Brown Butter Shrimp, and trust you’ll enjoy it as much as we do! It really is quite easy to make but it has delicious flavor!

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes! Take care, may God bless you, and have a GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes to check out, including:

• Shrimp Scampi
• Pineapple Coconut Shrimp Kabobs
• Fried Shrimp
• Szechuan Shrimp Stir-Fry
• Honey Garlic Shrimp

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from Lindsay, at: https://pinchofyum.com/orange-brown-butter-shrimp

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Lime Brown Butter Shrimp

Prep Time

8 mins

Cook Time

12 mins

Total Time

20 mins

 

Lime Brown Butter Shrimp is a simple, yet delicious dish! Large sautéed shrimp with butter, lime zest, garlic and spices is served over rice!

Category: Main Dish, Seafood

Cuisine: All Cuisines

Keyword: lime brown butter shrimp

Servings: 4

Calories Per Serving: 199 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 4 Tablespoons butter = ½ stick
• ½ teaspoon fresh thyme leaves
• 1 lime zest of
• 1¼ teaspoons minced garlic
• 1 pound large raw shrimp deveined, tail removed (about 20-25)
• ¼ teaspoon chili powder
• ⅛ teaspoon ground cumin
• ⅛ teaspoon salt and pepper (each) + more if needed, to taste
• 4 thin lime slices *optional garnish for each serving*

US Customary - Metric

Instructions

1. Place shrimp on paper towels; blot them with a paper towel, to remove excess moisture. Set aside.

2. Place butter in a large skillet; heat on LOW heat until melted. Stir in fresh thyme leaves; continue cooking on LOW heat, stirring often, for 5 minutes, or until butter is light brown in color and has a nutty aroma. Remove skillet from heat; stir in lime zest until incorporated. Pour the butter into a small bowl, leaving about 2 teaspoons in the skillet.

3. Using same skillet (with 2 t. browned butter in it), add garlic. Sauté garlic, stirring often, for 1 minute. Do not allow garlic to burn or it can become bitter.

4. Add shrimp to the hot skillet in one layer. Sprinkle with chili powder, cumin, salt and pepper. Stir until shrimp is coated with spices. Lay shrimp in a single layer; cook for 2 minutes, then turn shrimp to the other side. Continue cooking 1-2 minutes until they've turned pink, are cooked through and no longer translucent.

5. Pour remaining browned butter back into the skillet; stir gently to coat shrimp. Cook only until reheated (less than a minute). Remove from heat; serve on a bed of rice, garnished with a lime slice. Enjoy!

Recipe Notes

NOTE: The caloric calculation does not include the rice (served under the shrimp), as different types may be used (white, brown, etc.).

Nutrition Facts

Lime Brown Butter Shrimp

Amount Per Serving (1 g)

Calories 199 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 213mg71%

Sodium 300mg13%

Potassium 313mg9%

Carbohydrates 1g0%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 23g46%

Vitamin A 400IU8%

Vitamin C 1mg1%

Calcium 80mg8%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

Last year I found a stir-fried shrimp recipe online and knew I had to try it! The original recipe was created using snow peas and peppers, and it looked fabulous, but I decided to “tweak” it just a little bit.

The best part of this recipe is it calls for 3 cups of fresh vegetables, which you can change to suit your taste. Even though I grow snow peas in our garden and had some available, I wanted to use some Baby bella mushrooms for this dish instead.

For this recipe, I used 1 cup of sliced mushrooms, and 2 cups of chopped bell peppers (a combination of red, green and yellow bell peppers) for great color and flavor.

You could use other veggies (total of 3 cups) like broccoli, bok choy, carrots, etc. to make this recipe “your own” and suit your personal taste. Here’s how to make this recipe for a Teriyaki Shrimp Bowl (shown served with white rice).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Teriyaki Sauce

Place water, soy sauce, brown sugar, minced garlic, honey, minced ginger, and toasted sesame oil into a small saucepan.

Turn the heat under the pan to Medium-High and stir until the brown sugar has dissolved (1-2 minutes). Once the sugar dissolves, turn the heat up to High, and let the sauce come to a boil, stirring often.

In a separate bowl, whisk a bit more cold water with cornstarch until it is lump-free. Stir the cornstarch/water mixture into the sauce.

Let the sauce boil, stirring often, for 1-2 minutes or until the sauce thickens. Remove the pan from the heat source and set the pan aside.

Stir-Fry The Veggies

Now it’s time to stir-fry the vegetables. You will need to use a large skillet, because the shrimp and sauce will be added to it later, as well.

Heat vegetable oil in the skillet on Medium-High. Once the oil is hot (but not smoking), add the chopped red, green and yellow bell peppers and sliced mushrooms. Stir to combine.

Season the veggies lightly with salt and black pepper (to suit your taste). Cook the veggies for 3-4 minutes, stirring often, until they begin to soften.

Now add a couple Tablespoons of water to the skillet, and continue to cook the veggies, stirring occasionally, until the water evaporates.

Transfer all the tender-crisp vegetables out of the skillet and into a bowl. Cover the bowl to keep the veggies warm, and set aside.

Cook The Shrimp

The shrimp I use when I make this recipe is one pound of large shrimp (approx. 31-40 count per pound). De-vein the shrimp and remove the shells but leave the tails on (to prevent shrimp from curling too much). If you prefer, you can easily remove the tails before cooking the shrimp (I’ve done both).

Grab some paper towels and give the skillet a quick wipe to clean it out. Pour in the remaining 2 teaspoons of vegetable oil and turn the heat to High.

Pat the shrimp dry with paper towels before adding them to the hot oil. When the oil is hot (but not smoking), add the shrimp to the skillet.

Season the shrimp well with salt and black pepper, then cook 2-3 minutes, stirring often, until they’ve turned pink in color, and are cooked through. NOTE: Don’t overcook them as overcooked shrimp can become “rubbery” in texture. 

Place the cooked veggies back into the skillet with the shrimp. Pour the sauce on top, and stir to fully combine these ingredients.

Cook on Medium High heat only until the dish is re-heated (1-2 minutes, max). Stir, to ensure all veggies and shrimp are coated with the sauce. Remove the skillet from the heat source and serve immediately.

Garnish And Serve The Teriyaki Shrimp Bowl

The Teriyaki Shrimp Bowl is delicious and can be eaten “as is”, BUT I highly recommend serving it on top of steamed white or brown rice OR Asian noodles!

Garnish each serving with sliced green onions and sesame seeds for even more color and flavor. This garnish is optional, but we think it finishes this dish perfectly!

Our family enjoys the shrimp and veggies served on a bed of steamed white rice. The bland rice pairs very well with the teriyaki shrimp and veggies, and helps turn this into a very filling meal.

I hope you (and those you love) enjoy eating Teriyaki Shrimp Bowls, and trust you’ll like them as much as we do! They are delicious, and full of great flavor.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and I sincerely hope you have a GREAT day!

Looking For More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring shrimp  you might enjoy, including:

• Simple Szechuan Shrimp
• Fried Shrimp
• Honey Garlic Shrimp
• Shrimp And Penne Pasta Alfredo
• Pineapple Coconut Shrimp Kabobs

Interested In More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with recipes, tips, etc..
 I would be honored to have you join our growing list of subscribers!

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use, where you can submit your e-mail address to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from (and with thanks to) Sara Welch, at: https://www.dinneratthezoo.com/shrimp-stir-fry/

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Teriyaki Shrimp Bowl

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

Teriyaki Shrimp Bowl is a delicious dish with shrimp, mushrooms, red, green and yellow bell peppers covered in an easy to make Asian sauce.

Category: Main Dish

Cuisine: Asian

Keyword: teriyaki shrimp bowl

Servings: 4

Calories Per Serving: 208 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Sauce:

• 3 Tablespoons low-sodium soy sauce
• 6 Tablespoons water
• 2 Tablespoons brown sugar
• 2 teaspoons honey
• 1½ teaspoons minced garlic
• 1½ teaspoons minced ginger
• ¾ teaspoon toasted sesame oil
• 1 Tablespoon cornstarch
• 1½ Tablespoons cold water

For Stir-Fry:

• 1 pound large shrimp (31-40 count per lb.) peeled/de-veined
• 2 cups bell peppers (red, yellow and green) any combination making 2 cups total
• 1 cup sliced mushrooms (I use baby bella)
• salt and pepper, to taste
• 2 Tablespoons water
• 1 Tablespoon vegetable oil **DIVIDED USE**

Optional Garnish: sliced green onions and sesame seeds

US Customary - Metric

Instructions

1. Heat soy sauce, 6 T. water, brown sugar, garlic, honey, ginger, and sesame oil on Medium-High in a small saucepan. Stir until brown sugar has dissolved (1-2 minutes); turn heat up to High. Let sauce come to a boil, stirring often.

2. In separate bowl, whisk 1½ T. cold water with cornstarch until smooth. Stir cornstarch mixture into the sauce. Let sauce boil 1-2 minutes or until sauce thickens, stirring often. Remove pan from heat; set aside.

3. Heat 1 t. vegetable oil in large skillet on Medium-High. Once oil is hot (but not smoking), add peppers and mushrooms; stir to combine. Season lightly with salt and pepper (to taste). Cook 3-4 minutes, stirring often, until they begin to soften. Add 2 T. water; cook veggies until water evaporates. Transfer veggies from skillet into a bowl. Cover bowl to keep veggies warm; set aside.

4. Wipe skillet clean with paper towels. Add remaining 2 t. vegetable oil; turn heat to High. Pat shrimp dry before adding to hot oil. Add shrimp. Season well with salt and pepper; cook 2-3 minutes until pink in color, and cooked through. NOTE: Don't overcook because overcooked shrimp can become "rubbery" in texture. 

5. Put veggies back into the skillet with shrimp. Add the sauce; stir to combine. Cook on Medium High only until re-heated (1-2 minutes). Stir, to ensure all shrimp/veggies are coated with sauce. Remove skillet from heat.

6. Serve over rice or noodles. Garnish with green onions/sesame seeds (optional),

Recipe Notes

NOTE: Caloric calculation does not include white rice, brown rice or Asian noodles, as they are recommended, but optional (type or quantity) for serving with this recipe.

Nutrition Facts

Teriyaki Shrimp Bowl

Amount Per Serving (1 (1/4 of total))

Calories 208 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 3g

Monounsaturated Fat 1g

Cholesterol 183mg61%

Sodium 769mg33%

Potassium 593mg17%

Carbohydrates 17g6%

Fiber 2g8%

Sugar 12g13%

Protein 25g50%

Vitamin A 2333IU47%

Vitamin C 96mg116%

Calcium 91mg9%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Over the past several years, my husband and I have tried to eat more seafood, especially when we can find it on sale! Today I want to share a simple recipe for batter-fried rockfish.

I try to keep this mild-flavored fish in our freezer, because it is so versatile and can be grilled, fried, baked, used in chowders and it even makes great fish tacos!

My Inspiration For This Recipe

Our family was very fortunate to be able to cruise the British Isles last summer, and my husband and I loved sampling the beer-battered fish we found everywhere in England, Scotland and Ireland! The photos below were from meals we enjoyed in England and Scotland.

The fish and chips there are typically made using cod or haddock and they taste amazing, so I thought “why not try to make it using rockfish?”

I’ve previously posted a recipe for beer battered fish and chips and really liked the batter used. Because I really wanted to make a seafood recipe using rockfish, I tried it, and guess what? Rockfish fillets are wonderful prepared in this way (beer-battered and fried), as well! 

Okay… But What Is Rockfish?

Rockfish is also known as red snapper, striped bass, or Rock Cod throughout North America. It is a mild-flavored fish typically found in the Pacific Ocean off the northern coast.

Rockfish is also a great source of lean protein, because a serving of 5 ounces provides almost 2/3 of the daily protein requirements for adults. It’s also very low calorie, which is awesome!

Over the years I’ve cooked rockfish many different ways, and we have enjoyed them all. Here’s how to make THIS recipe for batter-fried rockfish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Rockfish

This recipe is tailored to create two servings of batter-fried rockfish. You will need two rockfish fillets (no skin), about 5 ounces each.

Pat the pieces of rockfish dry with paper towels to remove any excess moisture. Set aside.

Make The Batter For The Fish

In a medium sized bowl, whisk flour, baking powder, milk, beer (or club soda) and olive oil together until combined and lump-free. This batter will be the consistency of slightly thinned yogurt. Set aside.

Combine flour, salt and pepper together on a large dinner plate. These dry ingredients will be used as part of the battering process. Place the plate on the kitchen counter, then put the wet batter mixture right next to it.

You need the plate and bowl close together, because you will be dipping fish fillets in each one, and don’t want to “drip” all over the kitchen!

Time To Batter The Rockfish

Dip the fish fillets, one at a time into the flour mixture on the plate. Turn to coat all sides with the seasoned flour, then shake off any excess flour.

Place the fish on a piece of wax paper or baking sheet, and then repeat the process with the other fillet.

Now dip each piece of floured fish in the wet batter, one at a time and turn, to fully coat the fish with the wet batter. Let any of the excess liquid drip back into the bowl.

Immediately roll this piece of fish back in the flour mixture, and set back on the baking sheet (or wax paper). Repeat this with the other fillet. Once they have been coated with flour/wet batter/flour, they’re ready to be fried.

Fry The Battered Rockfish

Heat oil (about an inch deep) in an electric skillet or large skillet on Medium-High heat until it is very hot (but not smoking!).

Check the temp with a digital food thermometer if you have one. The oil temperature should be right at 350°F. for best frying temperature.

Place each of the batter-coated fillets into the hot oil. The oil should bubble and sizzle when you add them. Be very careful when adding the fish to the oil, because it is very HOT!

TIP: If you are making a larger quantity, be sure to not overcrowd the fillets in the skillet. You may need to cook the fish in batches for the best results.

Cook the fish without disturbing them for 4 minutes, and then carefully turn the rockfish over to the other side.

Continue cooking for another 3-4 minutes, or until fully cooked through. NOTE: The cooking time may vary slightly depending on the thickness of the fish fillets you are using.

When done, the fish should be cooked all the way through and be golden brown and crispy on both sides.

Drain And Serve The Batter-Fried Rockfish

Transfer the batter-fried rockfish to paper towels, to help absorb any excess oil remaining on the outside of the fish.

Serve the batter-fried rockfish immediately with your favorite side dishes and enjoy this crispy dish. Add a slice of lemon to each piece of fish, to squeeze the juice on top, if desired!

The fish can also be served with tartar sauce and/or malt vinegar on the side, for added flavor, to suit your taste. Enjoy!

I hope you enjoy this meal for two, and trust you’ll enjoy the batter-fried rockfish as much as we do! In reality, it’s such a simple recipe, but it is really quite delicious.

Thanks for stopping by, and I invite you to come back again soon for more delicious recipes. Take care, may God bless you, and have a GREAT day!

Looking For More ROCKFISH Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of delicious rockfish recipes for you to choose from, including:

• Southwestern Fried Rockfish
• Pan-Seared Rockfish with Fresh Herbs
• Panko Crusted Rockfish
• Krispy Rockfish Fillets
• Garlic Parmesan Rockfish

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Batter-Fried Rockfish

Prep Time

10 mins

Cook Time

8 mins

Total Time

18 mins

 

Batter-Fried Rockfish for two is a simple, yet delicious dish! Fresh rockfish fillets are coated with beer batter, then cooked until crispy!

Category: Main Dish, Seafood

Cuisine: American

Keyword: batter-fried rockfish

Servings: 2

Calories Per Serving: 382 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 10 ounces rockfish fillets = 2 fillets, about 5 oz. each

For Dry Ingredients:

• ½ cup all purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper

For Wet Batter:

• ½ cup all purpose flour
• ¾ teaspoon baking powder
• 4 Tablespoons beer (can substitute club soda)
• 3½ Tablespoons low-fat milk (1%)
• ¼ teaspoon extra virgin olive oil
• vegetable oil for frying about 1" deep in skillet

US Customary - Metric

Instructions

1. Pat rockfish fillets dry with paper towels to remove excess moisture. Set aside.

2. Whisk flour, baking powder, milk, beer (or club soda), olive oil in medium bowl until combined/lump-free. Batter will be consistency of thin yogurt. Set aside.

3. Combine then spread flour, salt and pepper on large dinner plate. Set plate on kitchen counter, with bowl of wet batter mixture next to it.

4. Dip fish fillets (1 at a time) into the flour mixture on plate. Turn to coat all sides. Place fish on wax paper or baking sheet; repeat with other fillet.

5. Dip floured fillets in wet batter in bowl (1 at a time). Turn to fully coat all sides. Let any excess batter drip back into the bowl. Immediately roll battered fillet back in flour mixture then put back on baking sheet (or wax paper). Repeat with other fillet. Once coated with flour/wet batter/flour, they're ready to be fried.

6. Heat oil (1" deep) in an electric skillet (350℉) or a large skillet on Medium-High until very hot (but not smoking). Check oil temp with food thermometer. Oil temp. should be 350°F. for best frying conditions. Place batter-coated fillets into hot oil. Oil should bubble/sizzle when fish is added (it's HOT!).

7. Cook fish (without disturbing) for 4 minutes; carefully flip fillet to the other side. Continue cooking another 3-4 minutes, or until fully cooked through. NOTE: Cooking time may vary slightly depending on thickness of fillets you use. When done, fish should be cooked all the way through and golden brown on all sides.

8. Drain fish on paper towels, then serve immediately with lemon slices, tartar sauce and/or malt vinegar on the side, if desired. Enjoy!

Recipe Notes

NOTE: The oil used to fry the fish in is not calculated in the caloric calculation, because the amount used may vary depending on the size skillet used.

Nutrition Facts

Batter-Fried Rockfish

Amount Per Serving (1 five oz. fillet)

Calories 382 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Trans Fat 0.03g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 72mg24%

Sodium 700mg30%

Potassium 820mg23%

Carbohydrates 51g17%

Fiber 2g8%

Sugar 2g2%

Protein 33g66%

Vitamin A 75IU2%

Calcium 131mg13%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

A lot of information has been published lately on social media explaining why a Mediterranean-inspired way of eating (or typical diet) is often a very healthy choice.

While I do not follow a Mediterranean diet, I have found many delicious low-fat recipes from this region in my cookbooks and food magazines, and we like them very much!

This recipe for Dover Sole Mediterranean Style is one we really, truly love. I found the original recipe in one of my cookbooks, made several ingredient changes, and ended up with this recipe we enjoy a lot!

Overall it is a very simple recipe to make, and the fish has GREAT flavor, thanks to zucchini, garlic, tomatoes, onions, kalamata olives, capers, lemon juice, green bell peppers and Parmesan cheese! Here’s how to make it.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Pat The Dover Sole Dry

The first thing you will need to do is preheat your oven to 400°F. ( 204.4°C.). After that, pat the Dover sole fillets very dry using paper towels.

For this recipe you will need four boneless, skinless fillets, each weighing between 4-6 ounces each. Once dry, set the fish aside.

Sauté The Veggies

Heat 2 teaspoons olive oil in a large skillet on Medium-Low heat (can use baking spray as a substitute, if desired). Add sliced zucchini, onion, green pepper, and minced garlic to the skillet once the oil is hot.

Cook the veggies on Medium-Low heat, stirring often, until they become crisp-tender (approx. 3-4 minutes).

Prepare The Fish And Veggies For Baking

Transfer the zucchini mixture out of the skillet and place them in a 9″ x 13″ baking dish, spacing them evenly in a single layer.

Lay the fish fillets on top of the zucchini (again in a single layer) in the baking dish. Set the baking dish aside.

Make A Mediterranean Topping For The Dover Sole

Now it’s time to make the topping for the fish! Place sliced kalamata olives, a can of diced tomatoes, capers, and fresh lemon juice in a small bowl, and stir to combine.

Evenly spoon the sauce on top of each of the Dover sole fillets in the baking dish. Cover the fish as much as possible with the sauce.

Bake The Dover Sole Then Add Parmesan Cheese

Cover the pan tightly with aluminum foil and bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until the fish flakes easily with a fork. Remove the baking dish from the oven.

Discard the foil. Sprinkle the top of each of the fillets with finely grated Parmesan cheese, and put the pan back into the oven (uncovered) for 5 more minutes.

The Dover Sole Mediterranean Style is done cooking when the Parmesan cheese has fully melted. Remove the pan from the oven. 

Time To Serve Dover Sole Mediterranean Style

Use a large slotted spatula to transfer the fish (and the zucchini mixture underneath each piece) to individual serving plates.

TIP: Quite a bit of liquid will cook out of the zucchini while baking. Using a slotted spatula to remove the fish and zucchini from the pan lets that extra liquid drip back into the pan!

Serve and enjoy the Dover Sole Mediterranean Style! It tastes delicious and we usually serve it alongside steamed rice!

I hope you will give this delicious seafood recipe a try, and trust you’ll enjoy it as much as we do. It has a lot of flavor, and is fairly low in calories, too!

Thank you for stopping by, and I invite you to come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More DOVER SOLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have  some delicious recipes featuring Dover Sole, including:

• Baked Dover Sole Rollatini
• Dover Sole Fillets with Mango Avocado Salsa
• Stuffed Dover Sole For Two
• Dover Sole In Browned Butter Lemon Sauce

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
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Recipe adapted from: “The Essential 450 Best Mediterranean Diet Recipes” (Kindle edition), published in 2016 by TopFlight Cookbooks

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Dover Sole Mediterranean Style

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Dover Sole Mediterranean Style is a delicious dish with fillets baked on zucchini, and topped with tomatoes, capers, olives and Parmesan.

Category: Main Dish, Seafood

Cuisine: Mediterranean

Keyword: dover sole, Mediterranean

Servings: 4

Calories Per Serving: 257 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

• 2 teaspoons extra virgin olive oil
• 2 medium zucchini cut in ½" thick, round slices
• 2 Tablespoons green bell pepper (finely chopped)
• 1 Tablespoon yellow onion (finely chopped)
• 1 teaspoon minced garlic
• 20 ounces Dover sole fillets (4 fillets about 5 oz. each)
• 7 ounces diced tomatoes (canned)
• 3 ounces sliced kalamata olives *approx. 25 pitted olives, sliced
• 2 teaspoons capers drained/rinsed
• ½ teaspoon granulated sugar
• 1 teaspoon fresh lemon juice
• ¾ cup freshly grated Parmesan cheese

US Customary - Metric

Instructions

1. Preheat oven to 400°F. ( 204.4°C.). Pat fish fillets dry using paper towels. Set aside.

2. Heat olive oil in large skillet on Medium-Low heat. Add zucchini, onion, green pepper and garlic once oil is hot. Cook on Medium-Low heat, stirring often, until the veggies are crisp-tender (approx. 3-4 minutes).

3. Transfer zucchini mixture out of skillet; lay them evenly in a 9" x 13" baking dish in a single layer. Lay the fish fillets on top of the zucchini (in single layer) in the baking dish. Set dish aside.

4. Place olives, tomatoes, capers, and lemon juice in a small bowl; stir to combine. Spoon sauce on top of each fish fillet. Cover fish as much as possible with sauce.

5. Cover dish tightly with aluminum foil. Bake at 400°F. ( 204.4°C.) for 22-25 minutes, OR until fish flakes easily with a fork. Remove from oven. Discard foil. Sprinkle each fillet with Parmesan cheese. Put pan back in oven (uncovered) for 5 more minutes, or until Parmesan has melted. Remove pan from the oven. 

6. Use a large slotted spatula to transfer fillets (and zucchini mixture underneath) to plates. TIP: Liquid will cook out of the zucchini while baking. Using a slotted spatula to remove fish and zucchini from the pan lets extra liquid drip back into the pan! Serve hot, and enjoy.

Nutrition Facts

Dover Sole Mediterranean Style

Amount Per Serving (1 fillet with sauce)

Calories 257 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 4g25%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 80mg27%

Sodium 802mg35%

Potassium 636mg18%

Carbohydrates 9g3%

Fiber 2g8%

Sugar 5g6%

Protein 25g50%

Vitamin A 565IU11%

Vitamin C 27mg33%

Calcium 240mg24%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

Do you enjoy Dover sole? We like the Dover sole fillets, because they are mild in flavor, inexpensive to buy, and are very adaptable to the many ways they can be prepared.

Today I want to share a simple, but delicious recipe for Stuffed Dover Sole For Two, and hope you enjoy it like we do. With a little bit of pre-planning, this can be a very quick meal to get on the table, and it tastes and looks great, too!

The recipe makes four rolled and stuffed pieces of Dover sole. We usually serve two fillets per person because once rolled, the fish fillets are small, but you could serve four people (1 fillet per person) if you want smaller servings. Here’s how to make this dish.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Simple Lemon Butter Sauce

Preheat your oven to 350°F. before beginning, because the prep for the fish only takes a few minutes. Grease or spray a medium baking dish on the bottom, and set aside. 

Now let’s make the sauce. In a small bowl, stir lemon juice, melted butter, salt and black pepper together until fully combined. Set the bowl aside while you prepare the stuffing for the fish.

You will use part of this sauce in the filling and then use the remaining sauce to drizzle on the fish roll-ups before they are baked.

Combine The Stuffing Ingredients

Now you’re ready to make the filling for the fish fillets. This rice, cheese, and broccoli stuffing will be rolled up in each of the fish fillets before baking.

In a separate medium-sized bowl, combine cooked broccoli, cooked brown (or white) rice, grated cheese, salt, pepper, and ½ TABLESPOON of the lemon butter sauce. Stir gently until these ingredients have been combined.

TIP: If possible, pre-cook the broccoli and rice for the dish early in the day (or the night before). I like to do that, so when I’m ready to make our dinner, they’re already cooked, and this dish takes less prep time.

Prepare The Dover Sole For Baking

Lay the fish fillets out on several thicknesses of paper towels, and blot the fish on both sides, to remove excess moisture.

Divide the rice/broccoli/cheese mixture evenly down the middle of each fillet, covering the entire length of the piece of fish. It typically averages out to approximately ½ cup of filling per piece of fish.

Into The Baking Dish They Go

Carefully roll up each piece of fish starting with the short end, then place them into the prepared baking dish, with the seam side DOWN.

If any of the stuffing falls out while transferring the fish to the baking dish, just pick it up and put it back inside! Place the fish roll-ups side by side in the dish, because they will give support and hold together better while baking.

Evenly divide and pour (or brush) the remaining butter mixture over the top of the fish fillets. Now the Stuffed Dover Sole for Two is ready for the oven!

Bake The Fish

Bake the fish at 350°F for 20-25 minutes (uncovered) OR until the fish flakes easily with a fork. Check the fish for “doneness” at 20 minutes.

Depending on the thickness of the fillets used, it may take 3-5 more minutes to finish cooking all the way through. The fish will be pale and opaque on the surface once fully cooked.

Remove the baking dish from the oven. Lightly sprinkle the top of each piece with paprika. The paprika adds extra color and flavor to the Dover sole, so don’t skip this final step.

Serve The Stuffed Dover Sole For Two

Use a spatula to transfer the Stuffed Dover Sole For Two onto serving plates. We serve two fillets per person for a filling meal (they’re fairly small once rolled and baked), but the serving size is your choice.

Serve with lemon slices on the side, so the juice can be squeezed over each piece, and then enjoy this simple, delicious dish.

Stuffed Dover Sole For Two has a simple, classic flavor I believe you’ll appreciate. The small amount of rice, cheese, broccoli, etc. in the filling adds additional color, texture, nutrients and flavor to the fish.

I really hope you have the opportunity to try this recipe or Stuffed Dover Sole For Two. If you choose to pre-cook the rice and broccoli ahead of time, this is a really quick meal to pull together at the last minute!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SEAFOOD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of seafood recipes to choose from, including:

• Baked Dover Sole Rollatini
• Salmon In Spinach Cream Sauce
• Simple Szechuan Shrimp
• Air Fryer Crusted Mahi Mahi
• Dover Sole Fillets With Mango Avocado Salsa

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: https://www.lovetoknow.com/food-drink/recipes/filet-sole-recipes

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Stuffed Dover Sole For Two

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Stuffed Dover Sole For Two features rolled fillets filled with rice, cheese and broccoli, covered with a lemon butter sauce and baked. Yummy!

Category: Main Course

Cuisine: American

Keyword: stuffed Dover sole

Servings: 2 (two fillets per serving)

Calories Per Serving: 396 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Butter Sauce:

• 1 Tablespoon butter, melted **DIVIDED USE**
• ½ Tablespoon fresh lemon juice
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

For Fish:

• 16 ounces Dover sole fillets = four (4 oz. each) boneless, skinless fillets
• 1 cup cooked broccoli florets chopped, cooked, drained
• ½ cup cooked brown rice can substitute white rice
• ½ cup grated cheddar cheese
• paprika to lightly sprinkle on baked fish.
• 2 thin slices lemon each cut in half, for garnish

US Customary - Metric

Instructions

1. Preheat oven to 350°F. Grease/spray a medium baking dish on the bottom; set aside. 

2. In a small bowl, stir lemon juice, melted butter, salt and pepper until combined. Set bowl aside.

3. In a separate medium-sized bowl, combine broccoli, rice, cheddar cheese, salt, pepper, and HALF (½)Tablespoon (only) of the lemon/butter sauce; stir until combined. TIP: If possible, pre-cook broccoli and rice early in the day (or the night before), for less prep time.

4. Lay fish fillets out on paper towels; blot fish on both sides, to remove excess moisture. Divide rice/broccoli/cheese mixture evenly down the middle of each fillet, covering length of the fish. It should be about ½ cup filling per fillet.

5. Carefully roll up each fillet starting with the short end. Place in prepared baking dish seam side DOWN. If any stuffing falls out while transferring the fillets, just pick it up and put it back inside! Place fish roll-ups side by side in dish, because they will support and hold together better while baking. Evenly divide and pour (or brush) remaining butter mixture over the top of the fish.

6. Bake (uncovered) at 350°F for 20-25 minutes OR until fish flakes easily with a fork. Check it at 20 minutes, then cook more, if necessary (depending on thickness of the fish). The fish will still be pale/opaque once fully cooked. Remove from the oven. Lightly sprinkle the top of each piece with paprika.

7. Use a spatula to transfer fish to serving plates. Serve immediately, with lemon slices on the side, and enjoy!

Nutrition Facts

Stuffed Dover Sole For Two

Amount Per Serving (2 fillets)

Calories 396 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Trans Fat 0.3g

Polyunsaturated Fat 2g

Monounsaturated Fat 5g

Cholesterol 145mg48%

Sodium 1010mg44%

Potassium 577mg16%

Carbohydrates 16g5%

Fiber 2g8%

Sugar 1g1%

Protein 37g74%

Vitamin A 818IU16%

Vitamin C 43mg52%

Calcium 277mg28%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you’ll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

If you’re looking for a simple salmon recipe that is easy, pretty quick to prepare, AND tastes wonderful, here it is!

Boneless, skinless salmon fillets are pan-seared in hot oil until browned on both sides. They are served on top of (and garnished with) a easy-to-make creamy, garlic, spinach and sun-dried tomato sauce.

The convenient thing is this entire dish can be made using only ONE skillet, which also makes for easy clean up. YES!!! I found the original recipe on the Harry and David blog, made a few changes, and we really have enjoyed this lovely meal.

The salmon is super delicious, and it’s perfect for serving on a busy night, without investing a lot of time or trouble making it! That a winning combination in my book.

The recipe as written below makes two servings, but is VERY EASY to adapt for more servings. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Salmon Fillets

Pat the salmon fillets dry using paper towels to absorb the moisture. Sprinkle seasoning salt on top of each piece, dividing it evenly between the fillets.

Heat olive oil in a skillet on Medium heat until it is very hot, but not smoking. Lay the salmon fillets in the hot skillet with the seasoned side down.

Cook the salmon for 3-4 minutes without moving, then carefully turn the fillets to the other side, using a spatula. The salmon should be nicely browned.

Continue to cook the salmon for another 3-4 minutes or until it is fully cooked through, and flakes easily. Transfer the salmon fillets to a platter and cover with foil, to keep them warm.

Make The Spinach Cream Sauce

Use the same skillet (without rinsing) to make the spinach cream sauce. Turn the heat down to LOW. Stir minced garlic into the hot skillet, and cook it for 30 seconds, stirring often so it doesn’t burn.

Add baby spinach, heavy whipping cream, and chopped, sun-dried tomatoes. NOTE: The sun-dried tomatoes should be the type that are packed in olive oil. Lightly drain them and chop before adding them to the sauce.

Toss gently until these ingredients are combined. Stir often and cook on LOW heat only until the spinach has wilted. This will only take 2-3  minutes (don’t let the cream boil).

Transfer the salmon fillets back into the skillet on top of the spinach cream sauce, and then cover the skillet with a lid or foil.

Heat on LOW only until the salmon is re-heated through (1-2 minutes), being careful to not let the cream sauce boil.

Serve The Salmon In Spinach Cream Sauce

To serve the salmon in spinach cream sauce, spoon a small amount of the spinach sauce on the serving plate.

Place a salmon fillet on top of the sauce, and then spoon additional spinach cream sauce on top of the fish. Repeat this with the other fillet (or fillets) and serve immediately.

Serve the salmon in spinach cream sauce with your favorite sides while hot, and enjoy this wonderful, decadent looking main dish!  

I’m confident you’re going to like salmon in spinach cream sauce, because it not only LOOKS good, it IS good! I hope you (and those you love) really enjoy it!

Thank you for taking time out of your busy day to stop by. I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More SALMON Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have many delicious salmon recipes you might enjoy checking out, including:

• Sweet Spicy Salmon
• Orange And Rosemary Glazed Salmon
• Garlic Lime Baked Salmon
• Cedar Plank Grilled Salmon
• Salmon In Lemon-Butter Herb Sauce

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Recipe adapted from: Christina Lane, via The Table, at https://www.harryanddavid.com/blog/cast-iron-salmon-recipe/

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Salmon In Spinach Cream Sauce

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Salmon In Spinach Cream Sauce is a simple, decadent seafood dish you'll LOVE! This recipe can be made in 15 minutes (using only 1 skillet).

Category: Entree-Seafood, Main Dish

Cuisine: All Cuisines

Keyword: salmon, spinach, cream sauce

Servings: 2

Calories Per Serving: 364 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salmon:

• 8 ounces boneless, skinless salmon fillets approx. 4 ounces per fillet
• ½ teaspoon seasoning salt
• 1 Tablespoon olive oil

For Spinach Cream Sauce:

• 1 teaspoon minced garlic
• 2½ cups baby spinach (fresh)
• ¼ cup sun-dried tomatoes (packed in oil) drained slightly and chopped
• ¼ cup heavy whipping cream (OR half and half)
• 1 pinch salt and pepper (1 pinch each) , to season sauce to taste

US Customary - Metric

Instructions

1. Pat salmon dry with paper towels. Sprinkle salmon (top only) with seasoning salt.

2. Heat olive oil in a skillet on Medium heat until very hot, but not smoking. Put salmon in skillet, seasoned side down. Cook 3-4 minutes, then carefully turn the fillets to the other side. Salmon should be nicely browned. Cook other side 3-4 minutes until fully cooked through, and flakes easily. Transfer salmon to a platter; cover with foil, to keep them warm.

3. Use same skillet (without rinsing) to make spinach cream sauce. Turn heat down to LOW. Stir garlic into hot skillet; cook for 30 seconds, stirring often. Add spinach, whipping cream, and chopped, sun-dried tomatoes. Toss gently until combined. Stirring often, cook on LOW heat only until spinach has wilted. This takes 2-3  minutes (don't let cream boil).

4. Carefully transfer salmon back into the skillet (on top of spinach cream sauce). Cover skillet with a lid or foil. Heat on LOW only until salmon is re-heated through (1-2 minutes), being careful to not let cream sauce boil.

5. To serve, spoon a small amount of spinach sauce on a plate. Place a salmon fillet on top of the sauce. Spoon additional spinach cream sauce on top of the fish. Repeat with other fillet (or fillets); serve immediately while hot. Enjoy!

Nutrition Facts

Salmon In Spinach Cream Sauce

Amount Per Serving (1 fillet + sauce)

Calories 364 Calories from Fat 243

% Daily Value*

Fat 27g42%

Saturated Fat 9g56%

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 96mg32%

Sodium 725mg32%

Potassium 1015mg29%

Carbohydrates 6g2%

Fiber 2g8%

Sugar 1g1%

Protein 25g50%

Vitamin A 4176IU84%

Vitamin C 25mg30%

Calcium 80mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!