Honey Garlic Salmon and Shrimp Bowl
This one is for the seafood lovers! Honey Garlic Salmon and Shrimp bowls! It’s really easy and you can choose to eat both or just use one! The seafood is marinated for 20-30 min(you can shorten the time if you need to) with olive oil, garlic, ginger, honey, and other spices, then seared until it’s finished cooking in a sauce with the same marinade, coconut cream and butter—Sounds good right?!
The best part is that you can serve it with WHATEVER you want. I chose rice because that’s all I had but rice, quinoa, beans, avocado, sweet or fried plantains, etc.
PREP TIME
45 minutes
COOK TIME
20 minutes
INGREDIENTS
19
Serves: 4
Ingredients
Ingredients
- Shrimp, Raw
- Salmon Filet, Wild Caught
- 3 Tbsp3 Tbsp3 Tbsp Honey, 1-3 tbsp, depending on shrimp and salmon amount
- 8 cloves8 cloves8 cloves Garlic, finely chopped
- 4 tsp4 tsp4 tsp Ginger Root, 3-4 tsp, finely chopped or grated
- Smoked Paprika
- Cayenne Pepper
- Red Pepper Flakes
- Cilantro, chopped
- Salt and Pepper
- 3 Tbsp3 Tbsp3 Tbsp Butter, Unsalted, 2-3 tbsp
- Extra Virgin Olive Oil
- 13 oz13 oz13 oz Coconut Cream
For Serving
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Clean your shrimp the way you usually do. I leave the tail on but do what you do. For the salmon, you can choose to leave the skin on or take it off. I left it on. Cut the salmon into cubes.
- Place the shrimp and salmon into two separate bowls. Season both of them with S+P, olive oil, honey, garlic, ginger, cayenne, smoked paprika and red pepper flakes. Let them marinade in the fridge for 15-30 min or overnight.
- Heat a large skillet with olive oil over medium heat. Sear the shrimp until pink on both sides not but not fully cooked. Remove the shrimp from the pan and do the same with the salmon (skin side down first). Again, don’t fully cook the salmon. Remove from the pan
- Add the butter to the skillet and when melted, add some of the reserved marinade (from both), and place the salmon and shrimp back into the pan along with the chopped cilantro. When the sauce has cooked down, stir in the coconut cream (or milk) and remove from the pan. Season with more S+P.
- Serve shrimp and Salmon alongside rice, sweet plantains (or fried plantains) avocado, beans and drizzle with honey right before serving.
- Enjoy!
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My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Nut Free Pescetarian Seafood Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 334 |
| Fat: | 29 g |
| Carbohydrates: | 16 g |
| Protein: | 4 g |
| Cholesterol: | 23 g |
| Sodium: | 18 mg |
| Fiber: | 2 g |
| Sugars: | 14 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
One response to “Honey Garlic Salmon and Shrimp Bowl”
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Made this last night. It was good, enjoyed by my fam. However, measurements of spices and olive oil would have been helpful for the marinade. (I tried to wing it but prefer to just know, I’m no chef… I like instructions! 🤪) The coconut cream (which I was not familiar with in texture, consistency and the water at the bottom of the can that surprised me!) wound up making a sauce that was super thin. I thickened it to where the dish resembled something like gumbo rather than just a coating on the meat for flavor. (Likely due to too much oil in the beginning?! I almost wished I kept out the cream, but that had such a beautiful flavor it would have been missed!) I would love to know measurements for this so I can try it again. Including how much salmon/ shrimp you used. The flavor of my “sauce” was preferred with the salmon than the shrimp. Thank you!