Seafood saute makes an easy, quick, delicious meal. Your only task as a chef is to avoid overcooking the seafood!
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!
I’ve been trying to incorporate more seafood into our menu. There are many health 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 is quickly, as explained in the recipe card below.
How to make seafood saute
This seafood saute recipe is a VERY easy recipe. Scroll down to the recipe card for the full instructions. You simply mix the seafood with melted butter and spices, then cook until no longer translucent. Just make sure you don’t overcook the seafood! And if you don’t have a seafood mix, this recipe should work well with just shrimp.
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 seafood saute 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 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.
- 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.