Honey Garlic Salmon and Shrimp Bowl (Edit recipe)

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.

45 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	333
Fat:	29 g
Carbohydrates:	16 g
Protein:	4 g
Cholesterol:	23 g
Sodium:	17 mg
Fiber:	2 g
Sugars:	14 g
Calculated per serving.

by Inspired with a Twist

View original recipe

Serves: 4

Ingredients

Raw Shrimp
Wild Caught Salmon Filet
3 Tbsp Honey, 1-3 tbsp, depending on shrimp and salmon amount
8 cloves Garlic, finely chopped
4 tsp Ginger Root, 3-4 tsp, finely chopped or grated
Smoked Paprika
Cayenne Pepper
Red Pepper Flakes
Cilantro, chopped
Salt and Pepper
3 Tbsp Unsalted Butter, 2-3 tbsp
Extra Virgin Olive Oil
13 oz Coconut Cream

For Serving

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Process

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!