14 Mouthwatering Seafood Recipes Perfect For Your Family's Dinner Menu

YOU’LL NEED:

1 package SeaPak Jumbo Coconut Shrimp (10 ounces)

3 eggs, beaten (optional)

1 head cauliflower

1 ½ tablespoons minced garlic

1 cup carrots, diced

1 cup steamed edamame, fresh or frozen

1 red pepper, diced

2 tablespoons vegetable oil

2 tablespoons soy sauce

¼ teaspoon sesame oil

2 stalks green onion, sliced

Salt and pepper

DIRECTIONS:

In medium pan, heat cooking oil to 375ºF and fry shrimp for 2 1/4 to 2 3/4 minutes, turning frequently until brown. Drain on absorbent paper.

Grate cauliflower florets into rice- or pea-sized pieces. Reduce pan heat to medium, add beaten eggs and scramble into small pieces, then remove and set aside.

Stir cooking oil, minced garlic, carrots, edamame, and red pepper in pan for 2–3 minutes. Spread cauliflower rice evenly and cover for 5–8 minutes until rice is tender. Mix in soy sauce, sesame oil, salt, and pepper as needed. Add eggs and shrimp, then cook a few more minutes. Garnish with sliced green onions and dig in!

YOU’LL NEED:

1 package SeaPak Jumbo Coconut Shrimp (10 ounces)

2 tablespoons peanut oil

½ cup shallots, chopped

1 large red pepper, cut into strips

2 medium carrots, shredded

2 teaspoons garlic, minced

1 ½ tablespoons Thai red curry paste

2 tablespoons fish sauce

2 teaspoons light brown sugar

1 can coconut milk

3 tablespoons cilantro leaves, chopped

Cooked jasmine rice to accompany

DIRECTIONS:

In medium pan, heat cooking oil to 375ºF and fry shrimp for 2 1/4 to 2 3/4 minutes, turning frequently until brown. Drain on absorbent paper.

Bring heat to medium high, stir in shallots, bell pepper, carrots, and garlic for 2–4 minutes or until soft. Add curry paste and mix in fish sauce, brown sugar, and coconut milk until boiling then simmer about two minutes. Remove from heat and add cilantro. Serve the coconut shrimp over jasmine rice with a cilantro garnish for a tasty dinner.

YOU’LL NEED:

1 package SeaPak Popcorn Shrimp (12 ounces)

4 burrito-sized spinach tortillas

1 can black beans, drained

1 cup white rice, cooked

1 lime, quartered

2 cups cabbage, shredded

1 cup salsa

1 avocado, sliced

DIRECTIONS:

Preheat oven to 450ºF.

Arrange SeaPak Popcorn Shrimp on cooking sheet and bake 10–11 minutes.

Spread one quarter of both beans and rice in the center of each tortilla; add desired amount of popcorn shrimp. Spread cabbage, ¼ cup of salsa, and avocado slices over the shrimp (amounts can be adjusted for taste). Fold edges of tortilla together and wrap the end with foil to hold burrito together for a no-mess meal!

YOU’LL NEED:

1 package SeaPak Shrimp Scampi (12 ounces)

4 corn tortillas

1 ½ teaspoons chili powder

2 tablespoons lime juice

4 anchovy fillets, minced

1 cup carrots, diced

⅓ cup light mayonnaise

10 ounces grape tomatoes

2 tablespoons Parmesan cheese, grated (optional)

8-ounce bag Spinach

Salt and pepper

DIRECTIONS:

Preheat oven to 375ºF.

Preheat skillet on high for 1 minute. Arrange Seapak Shrimp Scampi in a single layer in skillet. Sauté over medium heat for 7–8 minutes or until shrimp turn orange outside and become opaque white inside.

Brush both sides of tortilla with 1 teaspoon oil and sprinkle chili powder, salt, and pepper. Bake until crisp or golden brown, then break into small pieces. In a small bowl, whisk mayonnaise, lime juice, Parmesan, anchovies, and 1–2 tablespoons of water. Clean diced carrots, grape tomatoes, and selected greens and toss with dressing. Top with shrimp and Parmesan. Serve in salad bowls.

YOU’LL NEED:

1 package SeaPak Shrimp Scampi (12 ounces)

4 large zucchini

15 ounces ricotta cheese

½ cup Parmesan cheese, grated

1 ½ cup mozzarella cheese, shredded

1 egg

2 cups pasta sauce (homemade or store-bought)

1 tablespoon olive oil

Salt and pepper

DIRECTIONS:

Preheat oven to 450ºF.

Preheat skillet on high for 1 minute. Arrange Seapak Shrimp Scampi in a single layer in skillet. Sauté over medium heat for 7–8 minutes or until the shrimp turn orange outside and become opaque white inside.

Wash and slice zucchini into ⅛-inch slices and roast on a greased baking sheet for 10–12 minutes; remove and cool. Combine ricotta, Parmesan, ½ cup mozzarella, egg, salt, pepper, and SeaPak Shrimp Scampi in mixing bowl. Grease 9-by-13-inch casserole dish and spread sauce on bottom.

On flat surface, spread approximately 2 spoonfuls of ricotta mixture over each strip (with one or two shrimp on each), and top off with dollop of sauce. Roll and place in casserole dish. Drizzle remaining sauce and mozzarella on top and bake 15–20 minutes or until cheese is melted. Serve up low-carb tastiness!

YOU’LL NEED:

1 package SeaPak Shrimp Poppers (10 ounces)

1 can cream of chicken soup (or mushroom)

1 ½ cups frozen mixed vegetables

1 tube biscuit dough

½ cup cheddar cheese

Salt and pepper

DIRECTIONS:

Preheat oven to 425ºF. Arrange Seapak Shrimp Poppers on cooking sheet and bake 10–12 minutes.

In medium mixing bowl, combine SeaPak Shrimp Poppers, cream of chicken, mixed vegetables, salt, and pepper. On a clean surface, roll biscuit dough until thin and flat. Grease cupcake tin, lay flattened dough in each cup, add two spoonfuls of mixture, and top with cheese.

Bake for 10–15 minutes or until biscuits are golden brown. Then pop these popper pot pies for lunch or dinner!

YOU’LL NEED:

1 package SeaPak Beer Battered Crab Poppers (11 ounces)

1 pineapple sliced

1 large yellow onion

1 pepper

16 ounces whole mushrooms

12 ounces sweet and sour sauce

Medium length skewers

DIRECTIONS:

Preheat oven to 425ºF. Arrange SeaPak Beer Battered Crab Poppers on cooking sheet and bake 9–10 minutes.

In varying order, slide SeaPak Beer Battered Crab Poppers, mushrooms, chopped pineapple, yellow onion, and pepper slices onto skewers. Lay on greased baking sheet and brush on desired amount of sweet and sour sauce. In cast iron pan, grill 1–3 skewers at a time. Serve silverware-free!

YOU’LL NEED:

1 package SeaPak Beer Battered Crab Poppers (11 ounces)

16 ounces whole portobello mushrooms

1 ripe tomato, sliced

Pickles and lettuce for serving

½ cup light mayonnaise

2 tablespoons chives, chopped

1 ½ tablespoon minced garlic

2 teaspoon lime juice

1 teaspoon chipotle hot sauce

Salt and pepper

DIRECTIONS:

Preheat oven to 425ºF. Arrange SeaPak Beer Battered Crab Poppers on cooking sheet and bake 9–10 minutes.

While poppers are baking, wash and pat dry whole portobello mushrooms. In a cast-iron pan, lightly grill each mushroom. In medium mixing bowl, combine mayonnaise, chives, minced garlic, lime juice, chipotle hot sauce, salt, and pepper. With mushrooms face up, spread desired amount of chipotle mayo, arrange 3–4 crab poppers, and top with tomato, pickles, and lettuce. Then sandwich it together with second portobello mushroom — and voila, slider city!

1 package SeaPak Shrimp Scampi (10 ounces)

2 cups Alfredo sauce

1 ½ tablespoons garlic, minced

1 tablespoon basil

1 lemon zest and juice

1 teaspoon Italian seasoning

½ cup Parmesan cheese, grated

1 pre-baked pizza crust

8 ounces bag baby spinach

1 cup mozzarella cheese, shredded

2 tablespoons olive oil

DIRECTIONS:

Preheat skillet on high for 1 minute. Arrange Seapak Shrimp Scampi in a single layer in skillet. Sauté over medium heat for 7–8 minutes or until shrimp turn orange outside and become opaque white inside.

In medium saucepan, heat Alfredo sauce, garlic, basil, lemon zest, Italian seasoning, and ¼ cup Parmesan until creamy. Place crust on baking sheet, spread cream mixture, and arrange desired amount of cooked shrimp. Add spinach, mozzarella, and remaining Parmesan, then drizzle with olive oil. Bake for 15–20 minutes until cheese is melted and crust is golden brown. Pizza time!

YOU’LL NEED:

1 package SeaPak Jumbo Coconut Shrimp (10 ounces)

16 fajita-sized soft tortillas

6 tablespoons sweet chili sauce

2 tablespoons sour cream

Squeeze of lime

Slaw

3 tablespoons lime juice

2 tablespoons virgin olive oil

2 teaspoons sugar or sweetener

8 ounces coleslaw mix

⅓ cup chopped cilantro

¼ cup chopped green onion

Salt and pepper

DIRECTIONS:

Preheat oven to 425ºF. Arrange SeaPak Coconut Shrimp on baking sheet and bake 11–12 minutes.

In a small mixing bowl, combine sweet chili, sour cream, and a squeeze of lime juice. Stir well to combine.

In a medium bowl, combine coleslaw mix, cilantro, and green onion. Add lime juice, olive oil, sugar/sweetener, salt, and pepper. Stir until evenly distributed.

When shrimp are done, place them in tortilla shells. Add ¼ cup of your sweet chili, sour cream, and lime juice mixture. Top with slaw and serve warm and delicious.

YOU’LL NEED:

1 package SeaPak Shrimp Scampi (10 ounces)

1 pound elbow pasta

9 tablespoons butter

1 clove garlic

1 tablespoon fresh parsley

1 ½ cups crushed crackers

¼ cup flour

3 cups milk

2 ½ cups sharp white cheddar cheese, shredded

1 ½ cups fontina cheese, shredded

¼ teaspoon mustard powder

¼ teaspoon cayenne powder

¼ teaspoon salt

½ teaspoon pepper

DIRECTIONS:

Preheat oven to 350ºF.

Preheat skillet on high for 1 minute. Arrange Seapak Shrimp Scampi in a single layer in skillet. Sauté over medium heat for 7–8 minutes or until shrimp turn orange outside and become opaque white inside.

Bring a large pot of salted water to a boil and add elbow pasta. Melt 5 tablespoons butter in a medium skillet and add garlic, parsley, and crushed crackers, stirring frequently for 3–5 minutes. When al dente, strain pasta.

In the same pot, melt remaining 4 tablespoons of butter over medium heat. Whisk in flour and reduce heat to medium; let cook for 1 minute. Gradually add milk and raise heat to medium high. Bring to a boil. Remove from heat and stir in all cheese, mustard powder, cayenne, salt, and pepper. Stir until cheese is fully melted. Stir in pasta, and add cooked Shrimp Scampi. Transfer to the prepared baking dish.

Sprinkle on toasted cracker crumbs and place baking dish on a baking sheet. Bake for 20 minutes, or until crumbs are golden brown. Remove from oven, let cool, and eat up!

YOU’LL NEED:

1 package SeaPak Butterfly Shrimp (8 ounces)

4 avocados, sliced in half lengthwise and pitted

1 cup cheddar cheese, finely shredded

½ cup Vidalia onion, finely diced

2 tablespoons fresh parsley, chopped

¼ teaspoon seafood seasoning

1 tablespoon lemon juice

2 eggs, beaten

DIRECTIONS:

Preheat oven to 425ºF. Arrange SeaPak Butterfly Shrimp on baking sheet and bake 11–12 minutes.

Lower oven heat to 350ºF. In a large mixing bowl, combine cooked shrimp, shredded cheddar, onions, parsley, seafood seasoning, lemon juice, and eggs. Mix well.

Spoon the mixture equally on top of each avocado half. Place in a baking dish and bake for 25 minutes or until heated through. Serve to avocado lovers right away!

YOU’LL NEED:

1 package SeaPak Shrimp Scampi (10 ounces)

2 ears corn on the cob, husked

1 pound baby red potatoes

3 tablespoons melted butter, plus extra for garnish

3 tablespoons Old Bay Seasoning

3 teaspoons garlic, minced

Juice of ½ lemon, additional lemon wedges for garnish

Salt and pepper

Chopped parsley for garnish

DIRECTIONS:

Preheat oven to 400ºF.

Preheat skillet on high for 1 minute. Arrange Seapak Shrimp Scampi in a single layer in skillet. Sauté over medium heat for 7–8 minutes or until shrimp turn orange outside and become opaque white inside.

Chop corn into thirds, then chop each third in half lengthwise. Chop potatoes into 2-inch pieces. Boil corn and potatoes for 10 minutes.

In a large bowl, combine cooked shrimp scampi, corn, and potatoes. In smaller bowl, stir together melted 3 tablespoons butter, Old Bay Seasoning, garlic, juice from half a lemon, and salt and pepper, to taste. Pour butter mixture over shrimp and vegetables. Stir to coat.

Divide what you have onto sheets of aluminum foil and fold edges of foil up to create a closed packet. Bake for 15–20 minutes. Serve topped with chopped parsley, lemon wedges...and more melted butter, of course!

YOU’LL NEED:

1 package SeaPak Beer Battered Cod (12.5 ounces)

1 tablespoon olive oil

½ cup onion, chopped

½ cup bell pepper, chopped

2 cloves garlic, minced

2 tablespoons taco seasoning

1–2 cups mozzarella cheese, shredded

6–8 medium flour tortillas

Sour cream for serving

DIRECTIONS:

Preheat oven to 425ºF. Arrange SeaPak Beer Battered Cod on cooking sheet and bake 17–18 minutes.

Meanwhile, heat olive oil in a large skillet or pan. Add chopped onion, bell pepper, and garlic to the pan and cook for 1 minute.

Chop cod and add taco seasoning, and cook for another 1–2 minutes.

Transfer the mixture to a bowl. Wipe down the pan, brush with olive oil, and return it to heat. Place a tortilla in the pan and sprinkle cheese on one side of it. Spoon the mixture on top, and sprinkle with more cheese. Fold tortilla in half and cook for 2–3 minutes or until golden and crispy. Repeat for each remaining tortilla. Serve with sour cream and inevitable smiles.