21 Grilled Seafood Recipes You’ll Make Forever
Grilled Shrimp with Shrimp Butter
The secret to this amazingly simple and delicious grilled shrimp recipe from Chicago chef Stephanie Izard is the onion-and-shrimp-paste butter that’s spooned on just before serving.
Grilled Shrimp with Oregano and Lemon
Grilled Sea Scallops with Corn Salad
This perfect dish for corn season is sweet, savory, and satisfying.
Grilled Scallops with Honeydew-Avocado Salsa
Grilled Seafood Kebabs and Orecchiette with Arugula
This lovely dish makes the most of seasonal tomatoes.
Grilled Oysters with Spiced Tequila Butter
Blaine Wetzel grills oysters, then drizzles them with butter flavored with sage, oregano, lemon juice and tequila. He prefers oysters from Samish Bay in the northern Puget Sound, where some food historians say the first Pacific oysters grew in 1919.
While the squid is tasty after 30 minutes of marinating, an extra half hour makes a big difference in the flavor. This supersimple marinade keeps for several days in the refrigerator, so it’s great to make a large batch and save half for later.
Grilled Lobsters with Miso-Chile Butter
Grilling lobsters at home, like F&W’s Gail Simmons does, is supereasy if you have your fishmonger clean and halve the lobsters for you.
Grilled Oysters with Spicy Tarragon Butter
Bubba Hiers, brother of TV cook Paula Deen, serves fantastic grilled Gulf Coast oysters smothered in butter and Parmesan cheese. Bobby Flay modifies the recipe by topping his oysters with a blend of butter, tarragon and hot sauce, then returning them to the grill so the butter melts into little pools in the shells.
Scallop and Corn Bacon Burgers with Spicy Mayo
Scallops make incredibly juicy burgers despite their low fat content. Marcia Kiesel adds corn to her scallop burgers for a bit of sweetness and crunch. To keep the burgers moist, don’t overcook them; there should be a thin layer of barely cooked scallop at the center.
Pop-Open Clams with Horseradish-Tabasco Sauce
“You can't get lazier than this,” says Marcia Kiesel, who simply puts clams on the hot grill and waits a minute or two for them to open and start sizzling. Then she takes them off the heat and tops them with a spicy sauce spiked with horseradish and Tabasco.
Grilled Shellfish and Vegetables al Cartoccio
Cartoccio means “paper” in Italian, which refers to the wrapping used to make packets for grilling. Here, foil packets preserve every drop of the delicious seafood juices for sopping up with crusty bread.
Grilled Shrimp with Apple and Charred Scallions
“Shrimp come from all over the world, but I think the kind from coastal Georgia and the Gulf is the best—and it’s pretty much a sustainable product,” says Hugh Acheson. Here, he prepares the shrimp as a light appetizer with green apple, charred scallions, smoked paprika and sesame seeds.
Grilled Squid Salad with Arugula and Melon
“I try to use seafood that’s from the bottom of the food chain, like squid, prawns and clams. It’s cheaper and tastier,” says chef Travis Lett. “That’s why we’ll always have grilled squid on the menu.”
Shrimp and Scallops with Lemony Soy
The Japanese-style marinade here works especially fast, thanks to the combination of tart citrus and salty soy sauce.
Shrimp and Lemon Skewers with Feta-Dill Sauce
Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extra feta sauce to have with lean lamb steaks or chicken skewers.
Grilled Scallops with Honeydew-Avocado Salsa
To go with grilled scallops, Marcia Kiesel creates her own version of salsa verde by combining sweet honeydew and buttery avocado in a fruit salsa (yes, avocado is a fruit). The salsa is what wine geeks call “round in flavor,” meaning it’s not too tart or tangy, and it would be excellent with an equally “round” oaked California Chardonnay.
Greek Grilled Scallop Sandwiches
Michael Psilakis uses a grilled, sliced scallop as the “bread” in his playful version of a finger sandwich, filled with plums, prosciutto and pea tendrils and topped with Greek yogurt. He says, “It’s English high tea meets crazy Greek chef.”
Easy Grilled Paella
To cook this seafood-and-chorizo paella, Pete Evans uses his grill as both a stovetop and an oven, simultaneously using direct and indirect heat. We've replaced his whole crab with jumbo lump crabmeat for simplicity’s sake.
Spiced Crab Tacos
Chef Michael Psilakis’s bright, fresh crab tacos incorporate traditional Latin ingredients and a hit of Asian chile sauce. Cooked shrimp would be great here as well.
Grilled Shrimp with Miso Butter
“I love mixing miso and butter together,” says Jamie Bissonnette. “If you spread that miso-flavored butter on toast, people always love it and ask, ‘What is this?’” Bissonnette also transforms the butter into a sauce for grilled shrimp. Pickled mustard seeds, scooped out from the brine in a pickle jar, add tang and crunch.