Browned Butter Fish and Shrimp


My inspiration for this incredibly tasty Browned Butter Fish and 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.

Incredibly Tasty Browned Butter Fish and Shrimp #Whole30 #Paleo #LowCarb | Culinary Craftiness

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.

Here’s a really cool way to get sustainably caught wild Alaskan fish delivered! Wild Alaskan Company offers sockeye and coho salmon, halibut, and cod in your choice of three box options – all salmon, all white fish, or a combo of both. Delivered once a month or every two months, each box of beautiful, perfectly portioned 6-oz filets are vacuum packed and shipped with dry ice. You can cancel the subscription at any time. Click the link to learn more!

Browned Butter Fish & Shrimp

It’s really easy to make and you can use whatever kind of fish is your favorite. If using tilapia, be sure the fish are farmed in the U.S. and FDA inspected. 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 and based in the U.S.A. where you know there are laws and regulations governing the farming practices.

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!

Browned Butter Fish & Shrimp

Prep Time: 15 minutes

Cook Time: 22 minutes

Total Time: 37 minutes

Yield: 4-6 servings

Serving Size: 1 fillet

Browned Butter Fish & Shrimp

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


  1. Preheat oven to 425°F. Line a jellyroll pan with foil.
  2. Arrange the fish on the pan and lightly sprinkle both sides of each with salt, pepper, and parsley.
  3. 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.
  4. 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.
  5. Bake in oven for 20-22 minutes, or until shrimp are pink and curled up, and the fish fillets are white and flaky.
  6. 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.
  7. 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.

Brown Butter Fish & Shrimp

  • Incredibly Tasty Browned Butter Fish and Shrimp #Whole30 #Paleo #LowCarb | Culinary Craftiness
  • Browning the butter
  • Browning the butter | Culinary Craftiness
  • Browning the butter | Culinary Craftiness
  • Browning the butter | Culinary Craftiness
  • Sauteeing the shrimp in browned butter | Culinary Craftiness
  • Incredibly Tasty Browned Butter Fish and Shrimp #Whole30 #Paleo #LowCarb | Culinary Craftiness
  • Sauteeing the shrimp in browned butter | Culinary Craftiness
  • Incredibly Tasty Browned Butter Fish and Shrimp #Whole30 #Paleo #LowCarb | Culinary Craftiness
  • Incredibly Tasty Browned Butter Fish and Shrimp #Whole30 #Paleo #LowCarb | Culinary Craftiness

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.

Delicious! | Culinary Craftiness

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!

I want to leave you with another great fish recipe. Do try the Wild Alaskan Coho & Sockeye Salmon with Citrus, Basil, & Peppercorn Medley. If you love salmon, I think you’ll love this!

Happy eating!


Incredibly Delicious Browned Butter Fish & Shrimp #Whole30 #Paleo #LowCarb | Culinary Craftiness




About Melissa

Melissa is a wife, mother, family cook, and romance novelist. The very first thing she learned in the kitchen was how to scramble eggs in an old cast iron skillet at the age of five. Her great-grandmother put her on a step-stool at the stove and thus began her passion for whipping up great tasting foods.

6 Replies to “Browned Butter Fish and Shrimp”

    • I worry, too. It’s not easy to find wild caught anything these days and when you do, it costs an arm and a leg to feed a big family. This dish is incredibly delicious and worth it though. 🙂

      • What does it matter if its “wild caught”? its actually irresponsible to seek this out. I live in San Diego, close to Baja Mexico, which have some of the best fish farming in the world.

        • I’ve seen some horror stories on fish farms. If only I could trust that the tilapia or swai fillets in my local supermarkets came from awesome fisheries. Any particular brand name I could look for? Thanks for commenting, Mark!

  1. I appreciate wanting to only eat actual wild caught fish! But tilapia is one of the worst pieces of fish you can eat. It’s always farmed which means it’s probably fed animal by-products, soy based products, dog food, etc. It’s not raised on anything that fish in the wild would eat. Restaurants put it on their menus and add fancy sounding names to it to give it a perceived consumer value, which in actuality they are purchasing it dirt cheap and selling at a premium price.

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