Seafood saute makes an easy, quick, delicious meal out of frozen seafood mix. Your only task as a chef is to avoid overcooking the seafood!
I have quite a few fish and seafood recipes on this blog, but I am always on the lookout for more interesting recipes. This one is a keeper – it’s so easy to make and it’s delicious.
If you happen to have a bag or two of frozen seafood mix in your freezer (mine came from Trader Joe’s), this tasty seafood saute is a great way to turn them into an easy, delicious meal. We had it for lunch this weekend with steamed broccoli and a bottle of Sauvignon Blanc. Perfection!
A great way to add more seafood to your diet
I’ve been trying to incorporate more seafood into our menu. There are many benefits to eating seafood. Especially sustainable wild-caught seafood. The frozen seafood mix is a convenient way to always have seafood available. And I can defrost it quickly, as explained below.
The ingredients you’ll need
You’ll only need a few simple ingredients to make this tasty seafood recipe. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Frozen seafood mix: The one I use has shrimp, calamari rings, and bay scallops. This recipe should also work with a comparable amount of just shrimp.
Butter: I use melted unsalted butter.
Kosher salt: If using fine salt, you should reduce the amount you use, or the dish could end up too salty
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Spices: Paprika and red pepper flakes. Make sure they are fresh! A stale spice can easily ruin a dish.
To serve: Lemon and parsley.
How to make seafood saute
It’s easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Defrost the seafood: Place the frozen seafood in a large bowl. Fill the bowl with cool water. Allow to defrost for about 5 minutes, stirring gently to separate the pieces, and replacing the water once during the process. Place the defrosted seafood on a clean kitchen towel or on paper towels to dry.
Cook: Melt the butter in a very large skillet over medium-high heat. When foaming subsides, add the seafood and the seasonings. Stir-fry just until opaque, about 5 minutes. Be careful not to overcook the seafood, or it could become tough and gummy.
Serve: Transfer to a serving platter, spooning the pan juices on top. Squeeze lemon juice on top and garnish with chopped parsley.
It’s important to fully defrost before cooking
In the recipe card below, I instruct you to defrost the seafood prior to sauteing it. This is the only tedious part of the recipe. But it’s well worth it! Otherwise, the pieces won’t cook uniformly, and will also release too much water into the dish while they cook.
How to serve seafood saute
This is a saucy dish. It’s best to serve it with crusty bread for dipping in the sauce (if you eat bread). Or serve it atop rice, cauliflower rice or microwave spaghetti squash. Of course, you can always do as we do, and simply serve it with soup spoons in addition to a knife and a fork!
What about leftovers?
Have leftovers of this seafood saute? You can keep them in the fridge, in a sealed container, for up to 3 days. Reheat them very gently, though. It’s best to use the microwave on 50% power and to reheat them covered.
More seafood recipes that you might like
These buttery baked scallops are phenomenal. They’re one of the most popular recipes on this blog and for good reason. And shrimp scampi is a classic dish that’s so easy to make, I don’t order it in restaurants anymore. It’s one of my favorite ways to prepare shrimp.
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- 2 lb. frozen mixed seafood*
- 4 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/2 small lemon
- 2 tablespoons chopped parsley
- Place the frozen seafood in a large bowl. Fill the bowl with cool water. Allow to defrost for about 5 minutes, stirring gently to separate pieces, and replacing the water once during the defrosting process. Place the defrosted seafood on a clean kitchen towel or on paper towels to dry.
- Melt the butter in a very large skillet over medium-high heat. When foaming subsides, add the seafood, kosher salt, minced garlic, paprika, and red pepper flakes. Stir-fry just until opaque, about 5 minutes.
- Transfer the sauteed seafood to a serving platter, spooning the pan juices on top. Squeeze lemon juice on top of the seafood saute and garnish with chopped parsley. Serve immediately.