These Crispy Cajun Salmon Bites are the perfect quick and easy last minute recipe to make for a party or as a snack. Drizzled with a homemade bang bang sauce, these little delights had some kick to it, savoriness and were lightly crispy.

For more seafood appetizers check out my smoked stuffed shrimp or grilled tequila lime shrimp.

Ingredient List for Crispy Cajun Salmon Bites.

• Salmon: to cut even cubes, look for center cut salmon. This is the thickest part of the fish before the filet tails off.

• Seasoning: I wanted to add heat to the recipe and used a cajun seasoning. It compliments seafood and has just enough kick without overpowering the recipe. I used Big Unc Cali Cajun.

• Mayo: used to provide creaminess to the bang bang sauce.

• Sriracha: adds sweetness and tanginess to the sauce with moderate heat to compliment the cajun salmon bites.

• Garlic: adds savoriness and a nutty flavor to the bang bang sauce.

• Rice Vinegar: acidity to break up the creamy and savory ingredients used for the sauce.

• Ketchup: adds sweetness to balance the mayo.

• Green Onion: used as a garnish. Adds a burst of freshness to each bite

• Sesame seeds: I used equal parts white and black sesame seeds for color and crunch.

What is bang bang sauce?

Bang bang sauce is an Asian inspired sauce. Creamy, sweet and spicy, it has hints of sriracha and is delicious on seafood. Best of all it’s super easy to make and you can use it as a dipping sauce with any protein. Chicken, beef, pork or fish, enjoy the sweet and spicy sauce

Don’t confuse Bang Bang and Yum Yum sauce. While they may look the same and sound similarly, they are different. Bang Bang has the spicy component, while a Yum yum sauce is more tomato based.

To make Bang Bang sauce, you only need a few staple ingredients.

In a bowl, add mayo, ketchup, rice vinegar, sriracha sauce, freshly grated garlic and a pinch of salt. Mix the ingredients together.

Bang Bang sauce storage:

Set this Bang Bang sauce in the fridge. It can be enjoyed all week long as a dip or condiment on a burger or school sandwich.

Prep the salmon bites.

For the perfect uniform salmon bites, I highly recommend you purchase the center cut of the fish. This is the thickest part of the filet giving the cubes some height. It will also provide the most even sized bites which is ideal for even cooking.

Start my removing the skin. Using a filet knife, gently slide the knife down the back removing only the skin. Take your time here! This is where you run the risk of slicing too much meat off and having an uneven piece.

Next, slice the salmon into 1 inch wide strips and next into 1 inch cubes. I find that this is the perfect bite size for any adult or child making for the ideal appetizer.

Drizzle some olive oil for the seasoning binder and season with a cajun seasoning. This will add a mild level of heat to the salmon without overpowering the rich savory taste of the fish. Cajun seasoning works as the perfect spicy compliment to fish in general, but if you want something more savory, you can never go wrong with an all purpose seasoning. It’s a great balance of savory salt, pepper, garlic and paprika.

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Crisp up the cajun salmon bites.

This crispy cajun salmon bites recipe comes together in minutes. And while I cooked the fish on my griddle, this is the perfect recipe to make in the air fryer or in a skillet on the stove top. The key here is to crisp up the skin without overcooking the salmon.

I used my Weber Griddle. Preheat it to a medium high heat or set the air fryer to 375 degrees Fahrenheit.

Drizzle some olive oil on the flat top and place the cajun seasoned salmon bites on the grill. After about 2 minutes check the crust and flip over to a new side. Repeat this until all sides have a nice crust.

The ideal internal temperature on the crispy cajun salmon bites should be 135 degree Fahrenheit. Remove them from the grill and let them rest. Plate up the salmon bites and finish them with the bang bang sauce.

Garnish the crispy cajun salmon bites.

As a final step, prepare a simple garnish to dress the crispy cajun salmon bites.

I really like using sesame seeds and small pieces of green onion. The sesame seeds add a little bit of a crunch and the green onion adds a burst of freshness and sharpness to balance the creamy and savory flavors. Serve and enjoy!

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Delicious seafood recipes to try:

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Butter Smoked Shrimp

Fish & Seafood

Crab Stuffed Salmon

Fish & Seafood

Smoked Stuffed Shrimp

Beef

Steak and Shrimp Dinner

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Crispy Cajun Salmon Bites

These crispy cajun salmon bites are the perfect quick and easy least minute recipe to make for company or as a snack.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword bang bang sauce, easy salmon recipe, how to grill salmon, salmon bites, salmon on griddle, seafood, seafood snacks

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6 People

Calories 271kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Salmon (center cut)
• 1 tbsp Cajun seasoning
• 1/2 tbsp Olive oil

Bang Bang Sauce Ingredients

• 1/2 cup Mayo
• 3 tbsp Rice vinegar
• 2 tbsp Ketchup
• 1 tbsp Sriracha sauce
• 1 Garlic clove
• Pinch of salt

Garnish (optional)

• 2 tbsp Green onion
• 1 tsp Sesame seeds

Instructions

• Start by making the bang bang sauce first. In a small bowl, combine all the sauce ingredients and mix them together.
• To prep the salmon, start by carefully removing the skin.
• Next, slice the salmon into 1 inch wide strips and next into 1 inch cubes.
• Drizzle the salmon with olive oil and season with a cajun seasoning.
• Preheat the griddle it to a medium high heat or set the air fryer to 375 degrees Fahrenheit.
• Drizzle more olive oil on the flat top and place the cajun seasoned salmon bites on the grill. After about 2 minutes check the crust and flip over to a new side. Repeat this until all sides have a nice crust.
• Remove the salmon from the grill once the internal temperature reaches 135 degrees. Let it rest for 5 minutes.
• Plate the salmon bites and finish them with the bang bang sauce and garnish with scallions and sesame seeds. Serve and enjoy!

Notes

• Trim off any pieces where the meat is thin and save it for a different recipe.
• If you are making these in the air fryer, there is no need to flip the salmon. Place the little bites on the wire rack of an air fryer. This will provide the necessary airflow for to crisp up all side evenly.

Nutrition

Calories: 271kcal | Carbohydrates: 3g | Protein: 16g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 49mg | Sodium: 257mg | Potassium: 443mg | Fiber: 1g | Sugar: 1g | Vitamin A: 689IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

With the holidays just around the corner this crab stuffed salmon is the perfect dish when entertaining. This recipe is a mouth full of savory, delicious fishy goodness! Creamy crab stuffing paired with a perfectly smoked flaky salmon creates a seaworld of flavor in each bite.

For smaller, appetizer sized bites, replicate this recipe on these perfectly smoked stuffed shrimp, texas bread crab toasts or crispy cajun salmon bites.

Fish for the holidays

Fish is a key protein in many holiday traditions across the world. Growing up Polish, fish was the only meat option enjoyed on Christmas Eve. From fried cod, herring to white fish filets. There was something for everyone. Italians similarly celebrate the holidays with a seven fish course. Delicious meals containing clams, shrimp and mussels all make it the table.

Even if you don’t have any specific holiday traditions adding fish is a great opportunity to mix up the table and add some variety with lighter meals. Yes, we all enjoy a beautiful sweet ham or savory prime rib, but try adding fish this year.

Try a sweet and zesty grilled salmon for dinner or start small with smoked garlic butter shrimp for the appetizer.

Crab Meat Stuffing Ingredients

This rich, creamy, flavorful crab meat stuffing is the best bite you will have. Fast and easy to make, it brings the whole dish together.

• Crab Meat: I recommend using white crab meat vs. dark meat. It’s more delicate and flaky. A great alternative is imitation crab meat. It’s less expensive and will work just as well.

• Mayo: use the brand you prefer most. We are a Hellmans household, but Dukes is a popular choice as is Japanese Kewpie.

• Cheese: I used an equal mix of shredded parmesan and pepper jack cheese. I like the buttery richness of a dry parmesan and to add gooeyness and a little bit of a kick, pepper jack is the perfect blend. For a milder flavor, go with a monterey jack or white cheddar. I recommend buying a block of cheese and shredding it yourself. It will be fresher and won’t have any of the anti-caking ingredients.

• Lemon: the stuffing needs acid to break up the fattiness from the mayo and cheese. Freshly squeezed lemon juice will brighten up the flavor.

• Seasoning: use an all purpose seasoning or a mix of salt and pepper with a pinch of paprika.

Step 1: Make the crab meat stuffing

In a large mixing bowl, add the crab meat, mayo, chopped parsley, Dad’s All Purpose rub, breadcrumbs, shredded pepper jack cheese, shredded parmesan cheese, minced garlic and freshly squeezed lemon juice. Mix the ingredients together and set aside. Adjust the seasoning and lemon flavors to your liking.

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Step 2: Prepare the stuffed salmon

For this recipe I used a whole salmon filet. Another great option is to use precut, individual serving size filets.

One debate is over the skin. I like to keep the skin on my salmon, but that is a personal preference. Do what works best for you.

Before you start prepping the salmon, pat it dry and place it on a butcher paper or parchment paper lined baking sheet.

Slice the salmon down the middle halfway through the meat. Next, filet each side at an angle to create a flap. This will open up the filet and hold the stuffing.

Apply spoonfuls of the crab meat stuffing in the filleted salmon. Make it stick out, you want a lot of stuffing. Plus it makes for a much better final presentation.

Finally, season the entire stuffed salmon with Dad’s All Purpose rub and this dish is ready for the grill.

Step 3: Time to grill the crab stuffed salmon

Preheat the grill to 275-300 degrees and set for indirect heat. Place the stuffed salmon on the grill and smoke for 25 minutes allowing the salmon to cook to a light pink and warm up the stuffing. Remember, the crab meat is already precooked.

Remove it off the grill once the internal temperature reaches 135 degrees and let if rest for 10 minutes. This process will allow the fish to go up to the correct temperature of 145 degrees. Garnish the crab stuffed salmon with freshly chopped parsley, drizzle with freshly squeezed lemon juice and enjoy this delicious recipe. Enjoy!

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Crab Stuffed Salmon

With the holidays just around the corner this crab stuffed salmon is the perfect entertaining dish. Flavorful, savory and delicious!

Course Main Course

Cuisine American

Keyword crab stuffed salmon, crab stuffing, smoked stuffed salmon, salmon recipe, holiday recipe, fish recipe, grilled recipe, grill recipes, grillin with dad recipes, grilling with dad recipes, dinner recipe ideas.,, stuffed salmon

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 People

Calories 626kcal

Author Maciek Zurawski

Ingredients

• 1 Whole salmon filet
• 1 tbsp All purpose seasoning

Stuffing Ingredients

• 1 lb Lump crab meat
• 1 cup Shredded parmesan cheese
• 1 cup Shredded pepper jack cheese
• 1/2 cup Mayo
• 1/2 cup Breadcrumbs
• 1/4 cup Chopped parsley
• 2 tbsp Dijon mustard
• 1 tbsp Minced garlic
• 1 tbsp All purpose seasoning
• 1 Lemon, juiced

Instructions

• In a large mixing bowl, add crab meat, mayo, dijon mustard, chopped parsley, all purpose seasoning, breadcrumbs, shredded pepper jack cheese, shredded parmesan cheese, minced garlic and freshly squeezed lemon juice. Mix the ingredients together and set aside. Adjust the seasoning and lemon flavors to your liking.
• Pat the salmon filet dry and place it on a butcher paper or parchment paper lined baking sheet.
• Slice the salmon down the middle halfway through the meat. Next, filet each side at an angle to create a flap.
• Apply heaping spoonfuls of the crab meat stuffing in the filleted salmon.
• Season the entire stuffed salmon with another tbsp of all purpose seasoning and this dish is ready for the grill.
• Preheat the grill to 275-300 degrees and set for indirect heat. Place the stuffed salmon on the grill and smoke for 25 minutes allowing the salmon to cook to a light pink and warm up the stuffing.
• Remove the fish off the grill once the internal temperature reaches 135 degrees. Garnish with freshly chopped parsley, a squeeze of fresh lemon juice and enjoy.

Notes

• While fresh crab white meat is the best, it  is expensive. A great alternative is imitation meat.
• For individual serving sizes, slice a salmon filet into 3-4 inch wide pieces.  Cut down the middle and add in the stuffing.
• Always add citrus when cooking fish.  It brightens the dish, especially salmon that is more fatty. 
• If you are using the oven, follow the same cooking times and temps.  The recipe can be replicated on any grill or oven.  You won’t have the mild smokey flavor but the fish will still be delicious. 

Nutrition

Calories: 626kcal | Carbohydrates: 16g | Protein: 48g | Fat: 41g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 1815mg | Potassium: 568mg | Fiber: 1g | Sugar: 2g | Vitamin A: 670IU | Vitamin C: 9mg | Calcium: 665mg | Iron: 5mg

This Grilled Red Snapper was flaky, flavorful and filing. Topped with a citrus chimichurri, the sauce elevated the recipe to another level. Simple ingredients and a simple cook over hot charcoal made this one delicious treat.

For more delicious seafood recipes, try my crab stuffed salmon recipe or my butter smoked shrimp appetizers.

What does a red snapper taste like?

Red Snappers are salt water fish found in the Atlantic Ocean and Gulf of Mexico. Even though it lives in sea water, the meat is mild, nutty and sweet. The fish itself is lean, which is a nice break from all the red meat I usually consume. Because of the mild flavor, it’s the perfect fish to experiment with flavor. It pairs well with chilis, citrus or herb ingredients.

Ingredient List for a Grilled Red Snapper.

• Red snapper: I went with a fresh whole fish. Some people prefer just the filet without the head. That works too, just make sure to have a big enough size.

• Zesty fruit: Oranges, lemons and limes are ideal for fish. Adds zestiness and brightness to the recipe.

• Parsley: adds an earthy, herby and fresh flavor that brings everything together.

Step 1: Prepare the red snapper.

I wanted to keep the ingredients simple for this grilled red snapper recipe. The fish is so beautiful, it would be a shame to not keep it whole.

I had the fish descaled and cleaned in the store. This left a nice full opening down the bottom. If the eyes or mouth bother you, just cut off the head.

Start by scoring the red snapper on both sides. This process will help the fish cook evenly and allow the seasoning flavors to penetrate into the fish more.

Next, coat the entire red snapper with olive oil and season the inside of the belly with Dad’s steak seasoning. It’s the perfect blend of buttery and herby flavor notes that will enhance the flavors of the fish. Stuff the inside with fresh parsley and a few slices of lemon.

Season the outside of the fish with the same seasoning and it’s ready to hit the grill.

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Step 2: How to perfectly grill a red snapper.

Fish does not require a lot of time to cook. It’s a fast and easy dinner option if you are in a rush. A few minutes per side and you’re done.

Preheat the grill to a medium 375 degrees and set for direct heat. Make sure the grates are very clean. Additionally, using a paper towel and thongs, spread some olive oil on the grates. This will prevent the fish from sticking to the grates and pulling the fish apart.

Place the seasoned red snapper on the direct side and cook about 3-5 minutes on one side then flip to repeat the process. Remove it off the grill once the internal temperature of the grilled red snapper reads 145 degrees.

If the fish has not come up to temperature yet, but the fins or sides are starting to char, move it to the indirect side to finish the cook.

Step 3: Homemade citrus chimichurri sauce.

If you have been following me for a while, you know how much I love a good chimichurri sauce. It’s customizable based on your likes and always brings a level of freshness to every dish.

I continued with the citrus theme and flavors of this recipe and made a citrus version of my original chimichurri sauce to further enhance and brighten the flavors of the red snapper.

Start off with finely chopping an entire batch of parsley and cilantro.  I have seen this done with parsley only, with cilantro only or both.  In my personal opinion, an equal mix of both makes it just right.

Add the chopped herbs into a bowl and add minced garlic, freshly squeezed lemon, orange and lime juice and zest, red wine vinegar, olive oil, fresh oregano, crushed red pepper flakes, salt for taste and a lot of olive oil. Mix the ingredients together.

If you are looking for a more herby chimichurri sauce, check out my original recipe. I’ve perfected it over the years using both parsley and cilantro. It brings a bite of freshness without the zestiness of the fruit. A household favorite around here.

Step 4: Serve the grilled red snapper.

Place the whole grilled red snapper on a large serving plate. It’s too beautiful to cut up into pieces. Pour the homemade citrus chimichurri over the fish and enjoy. This is the perfect shareable meal. Grab a fork and dig in. Enjoy!

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Delicious grilled and smoked recipes:

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Grilled Salmon Bites

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Smoked Shrimp and Crab Toast

Fish & Seafood

Grilled Scallops

Fish & Seafood

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Grilled Red Snapper

This grilled red snapper was flaky, flavorful and filing. Topped with a citrus chimichurri, the sauce elevated the recipe to another level.

Course Main Course, Snack

Cuisine American

Keyword grilled red snapper, grilled fish, fish recipes, red snapper recipes, grill recipes, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 2 People

Calories 687kcal

Author Maciek Zurawski

Ingredients

Red Snapper Ingredients

• 1 Whole red snapper
• 1 tbsp Olive oil
• 2 tbsp Dad's Steak seasoning
• 1/4 cup Fresh parsley
• 2 Lemon Slices

Citrus Chimichurri Ingredients

• 1 Batch of parsley
• 1 Batch of cilantro
• 1 Orange
• 1 Lemon
• 1 Lime
• 1 tsp Kosher Salt
• 1 tbsp Minced garlic
• 1 tsp Dried oregano
• 1 tsp Crushed red pepper flakes
• 2 tbsp Red wine vinegar
• 1/2 cup Olive oil

Instructions

Grilled Red Snapper Instructions

• Score the red snapper on both sides.
• Coat the entire fish with olive oil and season the inside of the belly with the steak seasoning.
• Stuff the inside with fresh parsley and a few slices of lemon.
• Preheat the grill to a medium 375 degrees and set for direct heat.
• Clean and oil the grates with olive oil.
• Place the seasoned snapper on the direct side and cook about 3-5 minutes on one side then flip to repeat the process. Remove it off the grill once the internal temperature of the grilled red snapper reads 145 degrees.

Citrus Chimichurri Instructions

• Start off with finely chopping an entire batch of parsley and cilantro.
• Place the chopped herbs in a bowl and add the zest from 1 orange, zest from 1 lime, zest from 1 lemon, juice from 1 lemon, juice from 1 lime, juice from 1/2 orange, the minced garlic, red wine vinegar, fresh oregano, crushed red pepper flakes, salt for taste and a lot of olive oil. Mix the ingredients together.
• Place the whole grilled red snapper on a large serving plate. Pour the homemade citrus chimichurri sauce over the fish and enjoy.

Notes

Purchase a large filet if you are uncomfortable cooking a whole fish.

Do not step away from the grill while the fish is on.  This is a quick cook.

Nutrition

Calories: 687kcal | Carbohydrates: 19g | Protein: 95g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 167mg | Sodium: 310mg | Potassium: 2282mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3426IU | Vitamin C: 95mg | Calcium: 312mg | Iron: 6mg

This Smoked Shrimp and Crab Toast delivered on all points. Savory, buttery, crunchy goodness. The smoked flavor from the grill added another layer that made this recipe the perfect summer treat or party appetizer.

Like crab meat meat then you have to try my crab meat stuffed salmon recipe or my delicious crab meat stuffed smoked shrimp appetizer.

Loaded Texas Toast.

What makes a Texas toast different and special vs. other toast or garlic breads is the size and method of making it. This buttery side dish is made with thick slices of white bread too thick to fit a regular toaster therefore it’s cooked on a griddle or stove top. The crispy outer layer and soft interior make for the perfect flavorful BBQ delight.

What better way to enjoy a Texas toast than loading it up with your favorite BBQ food! Try it with my classic pulled pork recipe or with perfectly smoked brisket. Or better yet, surprise everyone with this delicious, savory and crazy flavorful Smoked Shrimp and Crab Meat loaded Toast.

Ingredient List for Smoked Shrimp and Crab Meat Toast

• Shrimp: I used frozen jumbo raw shrimp that has already been de-veined.

• Crab Meat: I used pre-packed lump white crab meat.

• Texas Toast: use frozen pre-packed Texas Toast instead of making your own. Saves on time.

• Mayo: binder and moisture agent to hold the ingredients when mixed together. Use the brand you prefer most. We are a Hellmans household, but Dukes is a popular choice as is Japanese Kewpie.

• Cheese: I used an equal mix of shredded cheddar and mozzarella cheese. I like the mild flavors of the 2 cheese flavors when mixed together. For a little kick, swap cheddar for pepper jack cheese. I recommend buying a block of cheese and shredding it yourself. It will be fresher and won’t have any of the anti-caking ingredients.

• Green onion: the freshness of the green onion breaks up the savoriness of the other ingredients.

• Seasoning: I used an all purpose seasoning for the perfect balance of salt and pepper and notes of paprika and garlic to enhance the smoked shrimp and crab toast.

Step 1: Prepare the seafood mix.

This Smoked Shrimp and Crab Toast recipe is simple and only takes a few minutes to make.

Start by thawing out the large raw shrimp. Next, remove the shell and de-vein if they are not already. Cut them into small bite size pieces.

When selecting crab meat, use what works with your budget. For this recipe I decided to use lump crab meat, but warning it is pricey. A more economical alternative would be imitation crab meat which will work as well.

Break down the crab meat lumps into small bite size pieces similar to the shrimp.

Toss the seafood into a larger bowl and start adding the remaining ingredients. For the creaminess add mayo. Add a handful of shredded cheese for the gooeyness, breadcrumbs to hold everything in place, chopped green onions and finally season with Dad’s All Purpose rub. Gently mix the ingredients together.

For the toast, I decided to use frozen garlic toast. All you need to do is thaw them before using. Yes, you can make your own. If you want to make your own Texas toast, use thick slices of Italian bread and top it with my easy garlic compound butter.

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Step 2: Time to smoke.

I decided to use my smoker for this recipe to add another layer of flavor. However, this Smoked Shrimp and Crab Toast recipe can be replicated on a regular grill or in the oven using the same time and temps. Fire up the grill and preheat it to 350 degrees. Be sure it’s set for indirect heat!

Take a big spoonful the seafood mix and spread it on the garlic Texas toast. Don’t be skimpy with it, load them up! I like to finish them off with a sprinkle of my All Purpose Seasoning. Place them on a wire rack to make it easier to put them on the grill and to take them off.

Place the wire rack on the grill and smoke for 20 minutes or until the crust is golden brown. This will give the shrimp plenty of time to cook through and it will warm up the crab meat. When they are ready, remove the tray from the smoker and let them rest for 10 minutes to cool down.

Top off the smoked shrimp and crab meat toast with some freshly shredded parmesan cheese, parsley and lemon juice. Serve warm and enjoy!

What to do with leftover Smoked Shrimp and Crab meat?

If you have leftover smoked shrimp and crab meat, store it in the fridge in an airtight container.

Enjoy it later or the next day as a dip, make a seafood sandwich for lunch or top the ingredients on a perfectly grilled hot and fast steak and enjoy a ribeye surf and turf dinner.

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Fish & Seafood

Shrimp wrapped sausage

Fish & Seafood

Shrimp Fried Rice

Fish & Seafood

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Smoked Shrimp and Crab Meat Toast

This smoked shrimp and crab meat toast delivered on all points. Savory, buttery, crunchy goodness. Best of all it's simple and easy.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword bbq turkey legs, smoked turkey, homemade bbq sauce recipe, turkey legs, grilled turkey, grilling recipes, grillin with dad recipes, smoked shrimp and crab meat toast, toast recipe, seafood recipe, shrimp recipe, crab meat recipe, appetizer, party food, crostini idea, smoked shrimp, smoked toast, garlic toast idea,

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6 People

Calories 299kcal

Author Maciek Zurawski

Ingredients

• 1 Package Frozen Texas Toast
• 1 lb Large Raw shrimp
• 1 lb Lump crab meat
• 1/2 cup Mayo
• 1/2 cup Breadcrumbs
• 1/4 cup Shredded cheese (cheddar & mozarella)
• 2 tbsp Dad's All Purpose rub
• 3 Green onions, chopped

Garnish

• Grated parmesan
• Lemon juice
• Parsley

Instructions

• Thaw out the raw shrimp. Remove the shell and devein if they are not already. Cut them into small bite size pieces.
• Break down the lumps of crab meat into small bite size pieces similar to the shrimp.
• In a mixing bowl, add the chopped shrimp and crab meat, mayo, shredded cheese, breadcrumbs, chopped green onions and Dad'sAll Purpose rub. Gently mix the ingredients together.
• Place thawed Texas toasts on a wire rack and add a few spoonfuls of the seafood mix onto each slice. Top them with my All Purpose Seasoning.
• Preheat the grill to 350 degrees and set for indirect heat.
• Place the wire rack on the grill and smoke for 20 minutes or until the crust is golden brown.
• Remove from the grill and let them rest and cool down for 5 minutes.
• Top off the smoked shrimp and crab meat toast with freshly shredded parmesan cheese, parsley and lemon juice.

Notes

• Use white crab meat which is more delicate and flaky vs. dark meat that has a stronger aroma and a tougher texture.
• For a little kick swap out the mozzarella cheese for pepper jack cheese.  
• Use block cheese and shred it yourself.  It’s creamier and does not have any of the anti caking ingredients.
• Use frozen Texas toast form the grocery store.  
• Place the wire rack on a baking sheet to avoid any unexpected and unwanted flare ups from the dripping butter.

Nutrition

Calories: 299kcal | Carbohydrates: 7g | Protein: 27g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 140mg | Sodium: 1275mg | Potassium: 265mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 5mg | Calcium: 127mg | Iron: 1mg

This zesty maple bourbon salmon recipe is the best fish recipe I’ve made! The perfectly grilled salmon with tender and flaky meat cooked on a pile of citrus rings brushed in a sweet and savory maple bourbon glaze. All the flavor balance one another perfectly making for a delicious light summer meal.

If you are looking for something more meaty and filling, you have to check out my crab stuffed salmon dinner. It’s flavorful, savory and delicious!

Step 1: How to make a homemade maple bourbon glaze.

This zesty maple bourbon glaze is the perfect finish for the salmon recipe. It’s savory, sweet and citrusy. Put it on fish, chicken or pork. It will work on any protein.

Start by adding zest from an orange and squeezing fresh orange juice into a sauce pan. Next add maple syrup, bourbon of choice, minced garlic, soy sauce, hot sauce for a bit of heat and Dad’s Maple Bourbon rub to bring all the flavors together.

Mix the ingredients together and simmer over low heat until the the thickness of the sauce is to your liking.

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Step 2: Prep the salmon filet.

Salmon is a great protein option if you are trying to take a break from poultry or red meat. It’s high in fat making it flavorful and fun to cook. The seasoning and marinade options are endless and best of all it’s easy and quick to make.

I had a beautiful salmon filets in my freezer from Salmon and Sable. If you haven’t heard of them, please go check them out. They catch wild Alaskan salmon and other fish a few months out of the year and ship it directly to you. Does not even come close to store bought. Best of all it’s a small operation which I love to support.

I started off by seasoning the salmon filet with Dad’s Maple Bourbon rub gently pat it in and set aside.

Next, I decided to make a bed out of citrus fruit instead of using the traditional cedar plank. Slice 2 oranges and set aside. The zestiness of the fruit penetrates the meat balancing out the strong salmon flavor.

Step 3: Grill the perfect maple bourbon salmon.

Preheat the grill to a medium heat and set for indirect heat. I used my weber. I’ve been really enjoying cooking on this charcoal grill. I created an indirect heat set up by placing the charcoal the the sides of the grill and leaving the middle empty. That’s where I placed the citrus bed and seasoned salmon on top.

20 minutes into the cook, brush the maple bourbon glaze over the salmon. Continue to cook allowing the sauce to caramelize over the fish.

Remove from the grill once the internal temperature of the fish reached 130 degrees. Keeping it on the grill for longer will lead to dry meat even with all the citrus notes around. Remove and rest for 5 minutes.

Before serving the zesty maple bourbon salmon, drizzle a little more sauce over the top, sprinkle some chives and enjoy!

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Zesty Maple Bourbon Salmon

The zesty maple bourbon salmon is the perfect weeknight dinner option. Flaky, tender meat brushed in a sweet and savory maple bourbon glaze.

Course Main Course

Cuisine American

Keyword grilling recipes, grillin with dad recipes, fish recipes, salmon recipes, zesty maple bourbon salmon, maple bourbon glaze, grilled salmon, summer recipe, easy summer recipe, salmon recipe,

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 3 People

Calories 481kcal

Author Maciek Zurawski

Ingredients

• 3 Small salmon filets
• 2 Oranges
• 1 tbsp Dad's Maple Bourbon rub

Zesty Maple Bourbon Glaze Ingredients

• 1/2 cup Maple syrup
• 1/4 cup Bourbon
• 1 tbsp Dad's Maple Bourbon rub
• 1 tbsp Minced garlic
• 1 tbsp Soy sauce
• 1 tbsp Hot sauce
• 1 Zest from 1 orange
• 1/2 Juice from 1/2 orange

Instructions

• Start with the maple bourbon sauce. In a saucepan add zest from an orange and squeezing fresh orange juice. Next add maple syrup, bourbon of choice, minced garlic, soy sauce, hot sauce for a bit of heat and Dad's Maple Bourbon rub.

  Mix the ingredients together and simmer over low heat.
• Gently pat the salmon filets dry and season with Dad's Maple Bourbon rub.
• Slice 2 oranges in even side rings and set aside.
• Preheat the grill to a medium heat and set for indirect heat.
• Place the orange slices on the grates and place the seasoned salmon filets on top.
• After 20 minutes, brush the salmon with the zesty maple bourbon glaze. Continue cooking until the internal temperature reaches 130 degrees.
• Remove from the grill and rest for 5 minutes.
• Before serving, drizzle more maple bourbon sauce over the top, add chives and enjoy.

Video

Nutrition

Calories: 481kcal | Carbohydrates: 48g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 569mg | Potassium: 1136mg | Fiber: 2g | Sugar: 40g | Vitamin A: 265IU | Vitamin C: 47mg | Calcium: 120mg | Iron: 2mg

If you like shrimp, you should definitely try this recipe. If you don’t like shrimp, you should still try it because it is so good! This Smoked Stuffed Shrimp recipe is a mouth full of savory, delicious fishy goodness! Perfect as a party appetizer or just a great snack. It’s a must have this summer season.

For small, appetizer sized bites, replicate this recipe on these texas bread crab toasts or crispy cajun salmon bites.

What makes a great appetizer?

Personally, I’m a huge fan of appetizers. In many cases they end up being better than the main course itself – if done right!

The key to a good appetizer is taste, size, easy to eat with one hand and variety. Not everyone wants a bruschetta…

Taste – an appetizer needs to wow with just one bite. All those amazing flavors packed into one small piece for the taste buds to go crazy.

Size – the key to an appetizer is the one bite approach. Also known as finger food, it needs the right size to hold with two or three fingers while the other hand is occupied with a drink.

Easy to eat – the last thing you want is a messy appetizer or stained shirt…

Variety – when I’m at a party I want to be served different appetizers. Not everyone likes bruschetta or goat cheese. Give your guests some variety to pick and choose from.

Ingredient List for Smoked Stuffed Shrimp.

• Shrimp: use jumbo deveined shrimp. These will be large enough to hold the filling.
• Crab Meat: I recommend using white crab meat vs. dark meat. It’s more delicate and flaky. A great alternative is imitation crab meat. It’s less expensive and will work just as well.
• Mayo: use the brand you prefer most. We are a Hellmans household, but Dukes is a popular choice as is Japanese Kewpie.
• Cheese: I used an equal mix of shredded parmesan and pepper jack cheese. I like the buttery richness of a dry parmesan and to add gooeyness and a little bit of a kick, pepper jack is the perfect blend. For a milder flavor, go with a monterey jack or white cheddar. I recommend buying a block of cheese and shredding it yourself. It will be fresher and won’t have any of the anti-caking ingredients.
• Lemon: the stuffing needs acid to break up the fattiness from the mayo and cheese. Freshly squeezed lemon juice will brighten up the flavor.
• Seasoning: use an all purpose seasoning or a mix of salt and pepper with a pinch of paprika.

Step 1: It’s all about the crab meat stuffing

Can’t have smoked stuffed shrimp with this rich, creamy, flavorful crab meat stuffing. It’s the best bite you will have. Fast and easy to make, it brings the whole dish together.

In a large mixing bowl, add crab meat, mayo, chopped parsley, Dad’s All Purpose rub, breadcrumbs, shredded pepper jack cheese and freshly squeezed lemon juice. Mix the ingredients together and set aside. Adjust the seasoning and lemon flavors to your liking.

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Step 2: Prepare the shrimp

For this recipe I went with fresh, deveined shrimp that I picked up at my local grocer.

De-shell the shrimp, only leaving the tail intact for easier handling. Cut a thicker slice in the area where the shrimp was deveined to open it up more.

Scoop up about 2 tablespoons of the crab meat stuffing and form it into a ball. Place the stuffing on top of the shrimp along side the curved part. Arrange the stuffed shrimp in a cast iron skillet and lightly season everything with Dad’s All Purpose rub. Place small pieces of butter in between the shrimp and this dish is ready to hit the grill.

Step 3: Grill the smoked stuffed shrimp

Preheat the grill to 275 degrees and set for indirect heat. Place the full cast iron on the grates and smoke for 25 minutes allowing the shrimp to cook to a light pink and warm up the stuffing.

Remove it off the grill, shred some parmesan over the top, sprinkle some freshly chopped parsley, squeezed some fresh lemon juice and enjoy this delicious smoked stuffed shrimp recipe.

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Smoked Stuffed Shrimp

This smoked stuffed shrimp recipe is a mouth full of savory, delicious fishy goodness! Perfect as a party appetizer or just a great snack.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword appetizer, holiday recipe, party appetizer recipe., grilling recipes, grillin with dad recipes, grilling with dad recipes., smoked stuffed shrimp, shrimp recipe, grilled shrimp, crabmeat stuffing recipe, crabmeat, stuffing recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4 People

Calories 509kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Deveined shrimp
• 1 lbs Lump crab meat
• 1 tbsp Dad's All purpose rub
• 1 Lemon
• 1/2 cup Mayo
• 1/2 cup Breadcrumbs
• 1/2 cup Shredded pepper jack cheese
• 1/4 cup Parmesan cheese
• 1/4 cup Handful chopped parsley

Instructions

• In a large mixing bowl, add crab meat, mayo, chopped parsley, Dad's All Purpose rub, breadcrumbs, shredded pepper jack cheese and freshly squeezed lemon juice. Mix the ingredients together and set aside. Adjust the seasoning and lemon flavors to your liking.
• De-shell the shrimp, only leaving the tail intact. Cut a thicker slice in the area where the shrimp was deveined to open it up more.
• Scoop up about 2 tablespoons of the crab meat stuffing and form it into a ball. Place the stuffing on top of the shrimp alongside the curved part.
• Place the stuffed shrimp in a cast iron skillet and lightly season everything with Dad's All Purpose rub.
• Preheat the grill to 275 degrees and set for indirect heat.
• Smoke the stuffed shrimp for 25 minutes allowing the shrimp to cook to a light pink.
• Remove it off the grill, shred some parmesan over the top, sprinkle some freshly chopped parsley and drizzle some freshly squeezed lemon juice.

Video

Notes

• While fresh crab white meat is the best, it  is expensive. A great alternative is imitation meat.
• If you are purchasing frozen shrimp, make sure to defrost before seasoning.
• Always add citrus when cooking fish.  It brightens the dish, especially salmon that is more fatty. 
• If you are using the oven, follow the same cooking times and temps.  The recipe can be replicated on any grill or oven.  You won’t have the mild smokey flavor but the fish will still be delicious. 

Nutrition

Calories: 509kcal | Carbohydrates: 14g | Protein: 44g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 219mg | Sodium: 2052mg | Potassium: 434mg | Fiber: 1g | Sugar: 1g | Vitamin A: 504IU | Vitamin C: 8mg | Calcium: 357mg | Iron: 3mg

If you are looking for a great tasting appetizer than this grilled shrimp with spicy mayo sauce is a must. It’s full of flavor, easy finger food and fast to make. It’s the perfect dish.

Step 1: Make the spicy mayo sauce

Getting the spicy mayo sauce done first will help you focus on cooking the shrimp and eating faster.

In a mixing bowl, add scoops of mayo, pickle juice, hot sauce, stone ground mustard, prepared horseradish, lime zest and juice and Dad’s Taco seasoning. Mix the ingredients together. Do a taste test to see if you need more heat. It’s always easier to add on than starting all over because it’s too spicy.

Looking for a lighter sauce but still to have a kick to it? Then you must try my tequila lime shrimp recipe which is usually a huge hit.

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Step 2: Season and grill the shrimp

For this recipe I went with fresh, deveined shrimp that I picked up at my local grocer. If you are purchasing frozen shrimp, make sure to defrost before seasoning.

De-shell the raw shrimp, drizzle with some olive oil and season with Dad’s Taco seasoning.  Make sure to get an even coating throughout and set aside.

Preheat the grill to high heat. I used my griddle and greased it up with bacon up to get a nice char on the shrimp.

Once the flattop is hot, drop the seasoned shrimp on the grill. Cook 2 minutes per side. Flip and make sure you get a nice crust on both sides.

Remove the grilled shrimp off the grill and drizzle with some of the spicy mayo sauce and enjoy!

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Grilled Shrimp with Spicy Mayo Sauce

This grilled shrimp with spicy mayo sauce is full of flavor, easy finger food and fast to make. It's the perfect dish.

Course Appetizer, Main Course, Snack

Cuisine American

Keyword grilled shrimp with spicy mayo sauce, grilled shrimp, griddle recipe, appetizer, spicy mayo, taco seasoning, shrimp recipe,, grilling recipes, grillin with dad recipes, grilling with dad recipes.

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Servings 4 People

Calories 318kcal

Author Maciek Zurawski

Ingredients

• 1 lbs Deveined shrimp
• 1 tbsp Olive oil
• 2 tbsp Dad's Taco seasoning

Spicy Mayo Sauce Ingredients

• 1/2 cup Mayo
• 2 tbsp Hot sauce
• 1 tbsp Stone ground mustard
• 1 tbsp Pickle juice
• 1 tbsp Garlic paste
• 1 tbsp Prepared horseradish
• 1 Lime
• 1 tsp Dad's Taco seasoning

Instructions

• For the spicy mayo sauce, In a mixing bowl, add mayo, pickle juice, hot sauce, mustard, horseradish, lime zest and juice and Dad's Taco seasoning. Mix the ingredients together.
• De-shell the raw shrimp, drizzle with some olive oil and season with Dad'sTaco seasoning. 
• Preheat the grill to high heat.
• Drop the seasoned shrimp on the grill. Cook 2 minutes per side. Flip and make sure you get a nice crust on both sides.

Video

Nutrition

Calories: 318kcal | Carbohydrates: 5g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 155mg | Sodium: 1163mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 1mg

If you are looking for something more meaty and filling, you have to check out my crab stuffed salmon dinner. It’s flavorful, savory and delicious!

Step 1: Prep the salmon filet.

Salmon is a great protein option if you are trying to take a break from poultry or red meat. It’s high in fat making it flavorful and fun to cook. The seasoning and marinade options are endless and best of all it’s easy and quick to make.

I had a beautiful salmon filet in my freezer from Salmon and Sable. If you haven’t heard of them, please go check them out. They catch wild Alaskan salmon and other fish a few months out of the year and ship it directly to you. Does not even come close to store bought. Best of all it’s a small operation which I love to support.

I started off with lightly seasoning the salmon filet with Dad’s All Purpose rub, gently pat it in and set aside.

Next, I decided to make a bed out of citrus fruit instead of using the traditional cedar plank. Slice an orange and lime or lemon and set aside. The zestyness of the fruits balanced out the strong salmon flavor. It paired perfectly with the lemon chimichurri sauce.

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Step 2: How to make the best lemon chimichurri sauce

If you have been following me for a while, you know how much I love a good chimichurri sauce. It’s customizable based on your needs and always brings a level of freshness to any dish.

I continued with the citrus theme and flavors of this recipe and make a lemon versions to further enhance and brighten the flavors of the salmon.

In a blender, add a handful of parsley, diced red onion, minced garlic, freshly squeezed lemon juice and zest, red wine vinegar, olive oil, fresh oregano, crushed red pepper flakes and salt for taste. Blend the ingredients together. Be sure to not completely liquify the sauce. Having small pieces of parsley and onion will add some texture.

If you are looking for a more herby chimichurri sauce, check out my original recipe. I’ve perfected it over the years using both parsley and cilantro. It brings a bite of freshness without the zestiness of the lemon. A household favorite around here.

Step 3: Grill the perfect salmon with a lemon chimichurri sauce

Preheat the grill to a medium heat and set of indirect heat. I used my weber. I’ve been really enjoying cooking on this charcoal grill. I created an indirect heat set up by placing the charcoal the the sides of the grill and leaving the middle empty. That’s where I placed the citrus bed and seasoned salmon on top.

Next, brush the lemon chimichurri sauce over the salmon filet and cook until the internal temperature of the fish reached 135 degrees. Keeping it on the grill for longer will lead to dry meat even with all the citrus notes around. Remove and rest for 5 minutes.

This salmon with a lemon chimichurri sauce was flavorful, fragrant, citrusy, tangy and super fresh. Try it out and let me know what you think. Enjoy!

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Salmon with a lemon chimichurri sauce

The perfectly grilled salmon with a lemon chimichurri sauce is the perfect weeknight dinner option. Flaky meat and zesty sauce. Yum.

Course Appetizer, Main Course

Cuisine American

Keyword chimichurri steak skewers, chimichurri recipe, steak skewers, skewers recipe, grilled steak, ny strip, steak skewers, summer recipe, grilling recipe, Easy Dinner, fish tacos, tacos, taco recipe, fish recipe, grilled fish, summer recipe, summer grilling, grilled fish recipe, grilling recipes, grillin with dad recipes, grilling with dad recipes., salmon with a lemon chimichurri sauce, grilled salmon, salmon, chimichurri recipe, lemon sauce, salmon recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 4 People

Calories 204kcal

Author Maciek Zurawski

Ingredients

• 1 Large salmon filet
• 1 tbsp Dad's All Purpose rub
• 1 Orange
• 1 Lime

Lemon Chimichurri Sauce Ingredients

• 1 Batch of parsley
• 1 Lemon
• 1 tbsp Minced garlic
• 1 tbsp Fresh oregano
• 1 tbsp Red wine vinegar
• 1 tsp Crushed red pepper flakes
• 1/4 cup Olive oil
• 1/4 Diced red onion
• Pinch of salt

Instructions

• Lightly season the salmon filet with Dad's All Purpose rub and gently pat it in.
• Slice an orange and lime or lemon and set aside.
• In a blender, add a handful of parsley, diced red onion, minced garlic, freshly squeezed lemon juice and zest, red wine vinegar, olive oil, fresh oregano and salt for taste. Blend the ingredients together.
• Preheat the grill to a medium heat and set of indirect heat
• Create a citrus bed out of the orange and lime slices and place the seasoned salmon on top.
• Brush the lemon chimichurri sauce over the salmon filet and cook until the internal temperature of the fish reached 135 degrees.
• Remove and rest for 5 minutes.

Video

Nutrition

Calories: 204kcal | Carbohydrates: 6g | Protein: 9g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 23mg | Sodium: 20mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 99IU | Vitamin C: 23mg | Calcium: 28mg | Iron: 1mg

This easy-to-follow Ribeye Cap surf & turf recipe can be made any day of the week and will please everyone. The key here is to cook the steaks first, and while they are resting, cook the shrimp.

Why ribeye cap? Well, it’s actually a great premium cut of meat with all the flavors and fattiness of a ribeye and tenderness of a tenderloin.

Step 1: Prep the ribeye cap

A ribeye cap is the outer muscle of a ribeye. Usually comes in rolled up pieces at the grocery store or butcher. I highly recommend unrolling the steak and removing any silver skin pieces. If cooked with the silver skin, the meat will be tough and unpleasant to eat.

An advantage of having these steak strips is seasoning the inside before rolling it back up for additional flavor. For this recipe, I used Dad’s Steak Seasoning. It’s the perfect beef rub with buttery, rosemary and garlic notes.

Roll the strips back up and tie with butchers twine. Season the outside with Dad’s All Purpose rub for an extra layer of flavor. The seasoning adds the salt and peppery notes needed to finish this cook.

Set the seasoned ribeye caps aside and let the meat sweat allowing the seasoning to penetrate.

Next, clean and devein the jumbo shrimp. Remove the shell but leave on the tail piece. Lightly season with Dad’s All Purpose rub. The extra spice will complement the shrimp and steaks nicely.

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Step 2: Grill the Ribeye Cap Surf & Turf

For this recipe, I used my weber kettle grill. The charcoal adds a great taste to the food that you cannot get on a gas grill. That said, use any grill or stove top.

Preheat the grill to 400 degrees and set for dual zone cooking. First, place the ribeye cap steaks on the direct side. Grill for about 2 minutes per side to get a nice crust. Next, move to the indirect side to get the meat to the desired temperature. For a medium rare, pull the steaks off the grill at an internal temperature of 120 degrees. Rest for 10 minutes.

While the steaks rest, start making the garlic butter. In a small cast iron sauce pan, add a stick of butter, a lot of garlic, crushed red pepper flakes and a dash of Dad’s Steak Seasoning. Let the butter melt and mix with the spice and herbs.

Finally, it’s time to grill the shrimp. Do these last as they take the least amount of time. Place the seasoned jumbo shrimp directly on the grates over direct heat and grill one minute per side. That is all it takes. They cook very fast.

Before serving, pour the delicously savory garlic butter over the grilled ribeye cap surf & turf, sprinkle a little bit of parsley for a bite of freshness and enjoy!

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Ribeye Cap Surf & Turf

This easy-to-follow Ribeye Cap surf & turf recipe can be made any day of the week and will please everyone.

Course Main Course

Cuisine American

Keyword grilling recipes, grillin with dad recipes, grilling with dad recipes., ribeye cap surf & turf, ribeye, steak, shrimp, surf and turf, ribeye, grilled steak, grilled ribeye, grilled shrimp

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4 People

Calories 721kcal

Author Maciek Zurawski

Ingredients

• 4 Ribeye caps
• 12 Jumbo shrimp
• 1 stick Unsalted butter
• 2.5 tbsp Dad's all purpose rub
• 2 tbsp Dad's steak seasoning
• 2 tbsp Minced garlic
• 1 tbsp Freshly chopped parsley
• 1 tsp Crushed red pepper flakes

Instructions

• Unroll the ribeye cap and remove any silver skin pieces.
• Season the strips with Dad's Steak seasoning and roll the back up. Tie with butchers twine.
• Season the outside of the steak with Dad's All Purpose rub and set aside.
• Devein and remove shell from shrimp. Lightly season with Dad's All Purpose rub.
• Preheat the grill to 400 degrees and set for dual zone cooking.
• First, place the ribeye cap steaks on the direct side. Grill for about 2 minutes per side to get a nice crust. Move to the indirect side and cook until the internal temperature of of the steaks reach 125-130 degrees.
• Remove from the grill and rest for 10 minutes.
• In a small cast iron sauce pan, add a stick of butter, a lot of garlic, crushed red pepper flakes and 1/2 tbsp of Dad's SteakSeasoning.
• Place the seasoned jumbo shrimp directly on the grates over direct heat and grill one minute per side.

Video

Nutrition

Calories: 721kcal | Carbohydrates: 2g | Protein: 54g | Fat: 55g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 274mg | Sodium: 461mg | Potassium: 696mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 848IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 4mg

A beautiful NY strip and giant shrimp combo make for a perfect dinner for 2.  Enjoy it from the comforts of your own home with my simple recipe. This steak and shrimp dinner has a perfectly medium rare steak, grilled shrimp and a savory cajun honey sauce that adds richness and flavor. It’s a must try.

Step 1: How to grill the perfect medium rare steak.

For this recipe I went with a NY Strip steak.  This cut of beef has beautiful marbling which creates a robust flavor and delicious eating experience.

Cover all sides of the steak with Dad’s All Purpose seasoning.

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Preheat the grill to 500 degrees and set it for direct heat. Sear the steak 5 minutes total flipping it every minute to get an even sear and cook throughout.  To achieve the perfect medium rare, the final internal temperature should be around 128 degrees.

Finally, set the steak aside to rest for 10 minutes. It’s very important to rest any protein after a cook.  This process helps redistribute all those wonderful juices that will create a beautifully tender slice of meat.

Step 2: How to grill the perfect giant shrimp.

For those getting the whole shrimp, make sure to devein each one.  To do so, cut down the top of the crustacean and remove the thin dirty vein.  Remove the head and shell.

Toss in olive oil and season with Dad’s All Purpose seasoning before hitting the grill.

Preheat the grill for 400 degrees and set for direct heat.  Place the shrimp directly on the grill grates and flip after 1.5 minutes.  Remove them off the grill once both sides are cooked.

Step 3: Homemade cajun honey butter sauce.

This cajun honey sauce is great way to elevate any dish adding richness and a punch of flavor.  

In a sauce pan, melt a stick of butter, add honey, minced garlic, garlic powder, crushed red pepper flakes, cayenne pepper and Italian seasoning.  Simmer over low-med heat making sure to continuously whisk as the sauce thickens.

Plate the steak and shrimp dinner with some grilled asparagus, pour a generous spoonful of the cajun sauce and enjoy!

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Steak and Shrimp Dinner

A beautiful steak and shrimp dinner make for the perfect combo.  Enjoy it from the comforts of your own home with my simple recipe.

Course Main Course

Cuisine American

Keyword dinner ideas, grilling recipes, grillin with dad recipes, grilling with dad recipes, date night food recipes, valentines day recipes, Steak and Shrimp dinner, steak recipe, shrimp recipe, surf and turf, grilled steak, how to grill a steak, how to grill shrimp

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 2 People

Calories 1951kcal

Author Maciek Zurawski

Ingredients

• 2 NY strips
• 6-8 lbs Large shrimp
• 1 tbsp Dad's All Purpose Rub

Cajun Honey Sauce Ingredients

• 1 stick Unsalted Butter
• 2 tbsp Honey
• 1 tbsp Minced Garlic
• 1 tbsp Crushed red pepper flakes
• 1 tbsp Dad's Steak seasoning
• 1/2 tbsp Cayenne pepper

Instructions

• Cover all sides of the steak with Dad'sAll Purpose seasoning.
• Preheat the grill to 500 degrees and set it for direct heat.
• Sear the steak 5 minutes total flipping it every minute to get an even sear and cook throughout.  Remove once the internal temperature reaches 125-130 degrees.
• Set the steak aside to rest for 10 minutes.
• Devein and remove shell from shrimp.
• Toss the shrimp in olive oil and season with Dad'sAll Purpose seasoning before hitting the grill.
• Preheat the grill for 400 degrees and set for direct heat.  Place the shrimp directly on the grill grates and flip after 1.5 minutes.  Remove them from the grill once both sides are cooked. 
• For the cajun sauce, in a sauce pan, melt a stick of butter, add honey, minced garlic, garlic powder, crushed red pepper flakes, cayenne pepper and Italian seasoning.  Simmer over low-med heat making sure to continuously whisk as the sauce thickens.

Nutrition

Calories: 1951kcal | Carbohydrates: 32g | Protein: 233g | Fat: 94g | Saturated Fat: 44g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 2017mg | Sodium: 7828mg | Potassium: 2311mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 4382IU | Vitamin C: 2mg | Calcium: 811mg | Iron: 6mg

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