Don’t let the thought of cooking seafood intimidate you — use our simple guide to cooking different types of seafood to impress your guests with your skills. If done right, fish, scallops and shrimp could be your new favorite dinner option. Learn everything from how to season your fish to how to know when your shrimp and scallops are done. You’ll be confident in no time!

Shrimp and Scallops

Shrimp are very versatile when it comes to preparation. You can choose to sauté, fry, grill or bake your shrimp. You’ll know your shrimp is done when it’s opaque and pink.

Scallops can be sautéed, broiled or baked, depending on your preference. In any preparation method, cook until scallops are opaque and firm.

Helpful tips:

  • When selecting shrimp to cook, make sure they are firm and don’t smell. The flesh of your shrimp should not be slimy, which indicates poor quality.
  • When defrosting shrimp, use the fridge or cold water. For best results, thaw slowly by placing the seafood in the fridge; a quick thaw breaks down the cellular wall, affecting flavor. Defrosting in a microwave removes nutrients and moisture and should be avoided.
  • Scallops should smell like the fresh sea and should never give off a fishy smell. They also come in a variety of sizes, so choose the size based on your recipe.

Margarita Shrimp

Publix Aprons Margarita Shrimp on brown plate.

 

Pepper Shrimp Sauté

Pepper Shrimp Saute plated.

 

Garlic Herb Shrimp

Publix Aprons garlic herb shrimp plated.

 

Teriyaki Scallops

Publix Aprons teriyaki scallops plated.

 

Apple Balsamic-Glazed Scallops

Publix Aprons Apple Balsamic Glazed Scallops plated.

 

Salmon and Tilapia

Cooking fish in the oven is an easy option and works for thicker white fish or salmon. We recommend cooking fish at 350 F or higher. A good rule of thumb for salmon is 375 F for 20 minutes; tilapia should be cooked at 350 F for 15 to 20 minutes.

Sautéing fish on the stove top is a great cooking method for thinner cuts of white fish like tilapia. It’s also great for giving your fish that perfect crispy outside.

Helpful tips:

  • When done, fish should flake easily, and the flesh should look opaque and feel firm. The USDA recommends all fish be cooked to 145 F.
  • Using a marinade adds moisture and helps the fish stay moist. It also adds flavor and gives your fish a crispy outer layer. Keep in mind that adding a marinade or sauce may require 5 to 10 more minutes of cook time.

Maple Brown Sugar Bacon-Glazed Roast Salmon

Publix Aprons Maple Brown Sugar Bacon-Glazed Roast Salmon

 

Lemon-Rosemary Salmon

Publix Aprons Lemon-Rosemary Salmon plated

 

Pecan-Crusted Tilapia

Publix Aprons pecan crusted tilapia

 

Tilapia with Lemon Butter Sauce

Publix Aprons tilapia with lemon butter sauce

 

Caroline A.

Written by

Caroline A. started with Publix as a cashier in 2015 and has developed a passion for writing and social media. She loves being a part of Publix’s culture and enjoys bringing new ideas to The Publix Checkout by writing about topics customers might not know about the company. Pub Subs and Publix Sweet Tea are her favorites, and you’ll always find her with an iced coffee in hand. Outside of work, Caroline enjoys traveling, watching college football and playing with her fur child.

Leave a Comment   (Comment Policy)