Garlic Salmon and Shrimp Bowl: Quick, Flavorful Dinner Delight
This Garlic Salmon and Shrimp Bowl is a quick, flavorful dinner that combines succulent seafood and a honey garlic sauce for a satisfying meal.
Equipment
- - Skillet
- - Mixing bowl
- - Knife
- - Cutting board
Ingredients
For the Seafood
- 1 pound Wild-Caught Salmon Fillet Frozen salmon is a suitable alternative if thawed properly.
- 1 pound Shrimp (peeled and deveined) Adjust size based on preference.
For the Garlic Sauce
- 8 cloves Garlic (minced) Ensure it's fresh for the best aroma.
- 4 tsp Fresh Ginger Root (minced) Infuses warm, aromatic spice.
- 3 tbsp Honey Raw preferred.
For the Creamy Base
- 1 cup Coconut Cream Full-fat for creaminess.
- 3 tbsp Unsalted Butter Omit for dairy-free version.
For Spice and Seasoning
- 1 tsp Cayenne Pepper Adjust heat level.
- 1 tsp Red Pepper Flakes Adjust heat level.
- 1 tsp Smoked Paprika Adjust heat level.
- to taste Salt Essential for seasoning.
- to taste Black Pepper Essential for seasoning.
For Garnishing
- 1 bunch Fresh Cilantro Adds freshness.
Instructions
Steps
- Start by peeling and deveining the shrimp; then, cut the salmon into bite-sized chunks.
- In a small bowl, mix together the minced garlic, ginger, honey, cayenne pepper, red pepper flakes, smoked paprika, salt, black pepper, and olive oil.
- Divide the marinade into two bowls, tossing the shrimp and salmon separately to coat thoroughly.
- Heat olive oil in a skillet over medium-high heat, then add shrimp. Cook them for 2-3 minutes per side.
- In the same skillet, add the salmon chunks; sauté for 3-4 minutes until golden brown.
- Lower the heat and add butter to the skillet; stir in the remaining marinade. Cook for 1 minute.
- Return the cooked shrimp and salmon to the skillet. Stir in chopped cilantro and coconut cream.
- Transfer the seafood mixture to bowls. Garnish with extra cilantro and serve warm.
Notes
Optional: Drizzle with lime juice for an extra zing of flavor. Leftovers can be stored in an airtight container for up to 3 days.