Shrimp and Cod Recipe

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Sometimes, the best meals are born out of a need for something fresh, satisfying, and quick. This Shrimp and Cod recipe perfectly fits that bill, offering a delightful blend of seafood that’s as nutritious as it is delicious.

With its vibrant mix of textures and flavors, it’s no wonder this dish is a favorite for those seeking a healthy yet indulgent meal.

This recipe shines in its simplicity and versatility. The tender cod and juicy shrimp come together in a dish that’s not just pleasing to the palate but also a treat for the eyes.

I remember making this dish for a family dinner, and it was met with rave reviews. The beauty of this recipe is that it’s not only easy to whip up but also perfect for impressing guests or enjoying a cozy night in.

Why I Love This Recipe?

• Versatile: You can easily customize it with your favorite veggies or spices. I’ve even added a splash of lemon juice for a zesty kick.
• Quick to Prepare: With just a few simple ingredients, it’s on the table in under 30 minutes. Ideal for busy weeknights or last-minute gatherings.
• Nutrient-Packed: This dish is rich in protein and low in fat, making it a healthy choice that fits into any wellness plan.

Best Shrimp and Cod recipe

This one-dish recipe for baked shrimp and cod is prepared in the oven, and it's accompanied by a zesty lemon mustard sauce that marinates the seafood and complements fresh pasta. Follow these simple steps for a delightful meal

4.12 from 26 votes

Print Pin Rate

Course: Main Course

Prep Time: 8 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 30 minutes minutes

Calories: 214kcal

Author: Austin Carter

Servings: 4

Equipment

• ▢
  Oven
• ▢
  Bowl
• ▢
  Cutting Board
• ▢
  Knife
• ▢
  Paper Towel
• ▢
  Measuring cups and spoons
• ▢
  Spatula
• ▢
  Saucepan
• ▢
  Stovetop

Ingredients

• ▢ 1 lb cod fillets thawed
• ▢ 3 Green Onion diced (about 1/2 cup)
• ▢ 1/2 lb Raw Large Shrimp peeled and thawed
• ▢ 1/4 cup Lemon Juice
• ▢ 1/2 cup Broth or Water
• ▢ 2 tbsp Olive Oil
• ▢ 1 tbsp Whole Grain Mustard
• ▢ 1 tbsp honey mustard
• ▢ 1 tsp Lemon Pepper Seasoning
• ▢ 1/2 tsp Salt
• ▢ Coked rice for serving

Instructions

• Cook pasta or rice according to package instructions. Preheat the oven to 425°F.
• Chop the thawed cod into chunks and blot both the cod and shrimp with a paper towel to remove excess moisture.
• In a bowl, mix broth, lemon juice, olive oil, whole grain mustard, honey mustard, lemon pepper seasoning, and salt.
• In an oven-safe dish, add the fish chunks and shrimp. Sprinkle green onions and drizzle the dressing over the top. Toss everything together.
• Bake for 8-12 minutes, or until shrimp turns pink and cod is no longer translucent and easily flakes with a fork.
• Use a slotted spatula to transfer fish to a plate. Place the leftover liquid in a stovetop-safe dish, bring it to a boil, then let it simmer for 5-8 minutes to reduce and thicken into a sauce.
• Add pasta to plates topped with fish and shrimp. Drizzle the sauce over the fish. Serve and enjoy!

Notes

• Thaw fish and shrimp in cold water for 1-2 hours or in the fridge overnight.
• Pat dry both the shrimp and cod before baking to avoid soggy fish.
• Chop the cod into large chunks to prevent overcooking.
• Check fish after 8 minutes; the shrimp should turn pink, and cod should easily flake with a fork.
• Drizzle fresh lemon over seafood on serving plates for extra flavor.
• Store leftovers in an airtight container for 1-2 days and reheat in the oven or microwave.
• Nutrition information below does not include pasta or rice.

Nutrition

Calories: 214kcal

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