Browned Butter Fish and Shrimp was inspired by an entrée at Longhorn Steakhouse. Jimmie’s birthday was last month and we always try to celebrate by gathering the whole family for a delicious dinner out. Whoever is having the birthday gets to pick. Most recently, Bradley picked Blue Agave, one of our favorite Mexican restaurants. Zac picked Harry’s Seafood Bar & Grill, the best place in town for great Cajun cuisine. Longhorn Steakhouse is new to us, so that’s what Jimmie chose. I was so looking forward to a beautiful rib-eye steak, but when I saw the picture of the tilapia and shrimp, I had to try it. This dish is beautifully keto with the fish and shrimp on a bed of riced cauliflower!
Boy was I glad I did! I can’t even begin to describe to you the amazing flavor of browned butter on meats and vegetables (and pumpkin seeds), or how incredibly tasty it made the bed of rice with each bite of shrimp and/or fish.
It’s really easy to make and you can use whatever kind of fish is your favorite – preferably not farm raised which may be misleadingly listed as “wild.” The same with shrimp. It may read “Gulf” on the label, but that doesn’t necessarily mean it’s shrimp caught in the wild. I understand the necessity of farm raised, but do try to buy brands that you know use the best practices.
Browned Butter Fish & Shrimp
- 1 lb shrimp – thawed, uncooked, shelled, and deveined
- 4 fish fillets, your choice
- 1 stick salted butter
- 1 large lemon
- Salt, to taste
- Pepper, to taste
- 2 tsp dried parsley
Preheat oven to 400°F. Place fish on a jellyroll pan.
Cut lemon in half and thinly slice one half into 4 discs; the other half cut into 4 wedges.
In a skillet, melt stick of butter over medium-high heat. Continue cooking/browning the butter until the milkfat solid fall to the bottom of the pan and turn a dark brown. The nutty aroma will make your mouth water. This will take about 5 minutes. Remove from heat.
Spoon a couple of tablespoons over the fish fillets. Leave the rest in the skillet for the shrimp.
Sprinkle the fish with salt, pepper, and parsley. Top each fillet with a lemon slice. Bake for approximately 10 minutes, or until the fish is slightly crisped at the edges and cooked through.
Meanwhile, return the browned butter pan to a burner set to medium-high and toss in the shrimp. Season with salt, pepper, and parsley. Cook and stir, coating all the shrimp in the butter, for 5-8 minutes, or until all the shrimp have curled up and are no longer translucent. They should be white-ish pink.
Serve on a bed of rice or riced cauliflower and a wedge of lemon.
All images below show a double batch of this recipe.
A word on which kind of rice to use. By far, my favorite is Basmati. It took a lot of trial and error to make a perfect pot. I use a simple rice cooker with a ratio of 1 cup of rice to 1 1/2 cups of water. Likewise, the same ratio should be used on the stovetop. In that scenario, put the lid on the pot and time it for 18 minutes. Don’t be afraid to peak under the cover at that point to gage its doneness. I always make a double batch of rice and most often use a couple of packets of Goya chicken seasoning along with salt, pepper, Accent, chopped carrots, celery, and a cup of frozen peas. The rice pictured in this post was made before I got it right.
Noah loves Jasmine, but for me, it cooks up more like a sticky rice. However, the flavor is great. With Basmati, the grains are fluffy and loose, and the aromatics are wonderful!
Happy eating! 😊