My inspiration for this incredibly tasty Browned Butter Fish & Shrimp comes from 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 ribeye steak, but when I saw the picture of the tilapia and shrimp, I had to try it.
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. Therefore you simply must try it to understand what I’m talking about.
Browned Butter Fish & Shrimp
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.
However, as much as I love rice, to make this Browned Butter Fish and Shrimp completely Keto, Atkins, Whole30, or Paleo compliant, switch out the rice for riced cauliflower. It’ll be just as fabulous!
Created by Melissa Woolard | Culinary Craftiness
- 4-8 fish fillets
- 1-2 lbs. uncooked shrimp, thawed, deveined & peeled
- 2 sticks butter
- 2-3 tbsp. dried parsley
- 1 lemon, thinly sliced
- 1 tbsp. lemon juice
- Sea salt & pepper
- 2 cups cooked rice or cauliflower rice
- Preheat oven to 425°F. Line a jellyroll pan with foil.
- Arrange the fish on the pan and lightly sprinkle both sides of each with salt, pepper, and parsley.
- Melt one stick of butter and evenly pour over all the fillets. Top each fillet with one slice of lemon. The butter will become nicely browned in the oven.
- If adding the shrimp to the baking sheet, toss uncooked shrimp with a little sea salt, pepper, parsley, and the other stick of melted butter. Spread around fish fillets.
- Bake in oven for 20-22 minutes, or until shrimp are pink and curled up, and the fish fillets are white and flaky.
- Alternatively, you can sauté the shrimp in one of the sticks of butter that has been browned first. In a skillet, melt the butter over medium-high heat for about 5 minutes, stirring occasionally until the milk solids brown and fall to the bottom of the pan. Add the shrimp, sea salt, pepper, and parsley and stir coat in the butter and mix in the seasonings. Continue cooking the shrimp for about 5-7 minutes or until all are pink and white (no longer grey) and curled up. Overcooking can cause them to become rubbery and chewy. Add the lemon juice.
- Place about a 1/2 cup of rice or cauliflower rice on each plate and top with one fillet and several pieces of shrimp. Spoon extra butter from the baking sheet or skillet over all.
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!