29+ Fresh & Flavorful Summer Seafood Recipes You’ll Crave All Season Long

There’s something about summer that makes seafood taste even better—maybe it’s the sunshine, maybe it’s the laid-back vibes, or maybe it’s just the way a fresh catch pairs so perfectly with crisp whites and citrusy marinades.

Whether you’re throwing a backyard BBQ, planning a beach picnic, or simply cooking dinner on a warm evening, seafood is the star of the season.

This ultimate roundup of 29+ summer seafood recipes is packed with flavor, freshness, and variety.

From smoky grilled shrimp skewers and zesty ceviche to buttery lobster rolls and tropical fish tacos, these dishes are made to impress without weighing you down.

You’ll find light lunches, show-stopping dinner ideas, and quick bites that are all about enjoying the best the ocean—and summer—has to offer.

So grab your apron, fire up the grill (or chill the citrus), and get ready to dive into your most delicious summer yet.

29+ Fresh & Flavorful Summer Seafood Recipes You’ll Crave All Season Long

From beachside classics to elegant patio dinners, these 29+ summer seafood recipes are here to bring bold, bright flavors to your plate all season long.

Whether you prefer your seafood grilled, chilled, baked, or fried, this collection has something to match every mood and menu.

The beauty of summer cooking lies in its simplicity—and seafood is the perfect partner.

With just a few fresh ingredients, you can create meals that feel special without the stress.

Grilled Citrus Shrimp Skewers

There’s something about citrus and seafood that screams summer, and these grilled shrimp skewers are the perfect embodiment of that.

The bright tang of orange and lime, combined with garlic and a touch of heat, brings out the natural sweetness of the shrimp. These skewers are quick to prepare, making them ideal for last-minute gatherings or an easy weeknight meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Juice and zest of 1 orange
• Juice and zest of 1 lime
• 2 cloves garlic, minced
• ½ teaspoon chili flakes
• Salt and pepper, to taste
• Wooden skewers (soaked in water for 30 minutes)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a medium bowl, whisk together olive oil, orange juice and zest, lime juice and zest, garlic, chili flakes, salt, and pepper.
2. Add shrimp to the bowl and toss to coat evenly. Marinate for 15–20 minutes.
3. Preheat grill to medium-high heat.
4. Thread shrimp onto skewers, about 4–5 per skewer.
5. Grill for 2–3 minutes on each side, or until shrimp are pink and slightly charred.
6. Garnish with chopped cilantro and serve immediately.

These grilled shrimp skewers are bursting with zesty flavor and take just minutes to cook.

Serve them with a light salad or grilled corn on the cob for the ultimate backyard meal. Whether you’re hosting friends or enjoying a quiet evening, this dish brings sunshine to your plate.

Chilled Crab and Avocado Salad

Light, luxurious, and full of summer flair, this chilled crab and avocado salad is a no-cook recipe that feels elegant yet is incredibly easy to make.

The sweet crab meat is balanced by creamy avocado and crisp cucumbers, all brought together by a citrusy dressing that refreshes with every bite.

Ingredients:

• 8 oz lump crab meat, drained and picked over
• 1 large ripe avocado, diced
• 1 small cucumber, diced
• 2 tablespoons red onion, finely chopped
• Juice of 1 lemon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh dill or chives, for garnish

Instructions:

1. In a large bowl, gently combine crab meat, avocado, cucumber, and red onion.
2. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
3. Pour the dressing over the crab mixture and toss gently to coat.
4. Chill in the refrigerator for at least 20 minutes before serving.
5. Garnish with fresh herbs and serve on lettuce leaves, toast, or in chilled glasses.

Perfect for hot afternoons or al fresco dinners, this crab salad offers a refined taste without the need for heat or hassle.

It’s a show-stopping dish that’s as cool and elegant as a summer breeze.

Spicy Coconut Fish Tacos

These tacos bring a tropical kick to your summer table with tender white fish simmered in a creamy coconut-lime sauce and topped with crunchy slaw.

The blend of spice, citrus, and sweetness makes every bite an explosion of flavor—perfect for beach vibes even if you’re dining indoors.

Ingredients:

• 1 lb white fish (such as cod or mahi-mahi), cut into chunks
• 1 tablespoon olive oil
• ½ teaspoon cayenne pepper
• Salt and pepper, to taste
• ½ cup coconut milk
• Juice of 1 lime
• 1 teaspoon honey

For the Slaw:

• 1 cup shredded cabbage
• ½ cup shredded carrots
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar
• Salt and pepper, to taste

To Serve:

• Small corn or flour tortillas
• Fresh cilantro, chopped
• Lime wedges

Instructions:

1. In a skillet over medium heat, add olive oil. Season fish with cayenne, salt, and pepper.
2. Sear fish for 2–3 minutes per side until golden and cooked through.
3. Reduce heat to low and add coconut milk, lime juice, and honey. Simmer for 2–3 minutes until sauce thickens slightly.
4. In a bowl, mix slaw ingredients until well combined.
5. Warm tortillas and fill with a spoonful of fish, some slaw, and a sprinkle of cilantro.
6. Serve with lime wedges on the side.

These fish tacos are the definition of summer comfort food—spicy, creamy, and totally crave-worthy.

They’re easy enough for a weeknight and festive enough for a taco party. Just add a cold drink and you’ve got an instant vacation on a plate.

Lobster Roll with Lemon Herb Butter

A classic New England favorite, this lobster roll is transformed into the perfect summer treat with a buttery, zesty filling that complements the sweetness of fresh lobster meat.

It’s the ideal dish for a beach picnic or a laid-back outdoor gathering. Simple yet luxurious, this recipe will have everyone coming back for more.

Ingredients:

• 2 lobster tails, cooked and meat removed, chopped
• 4 soft brioche rolls
• 2 tablespoons butter
• 1 tablespoon olive oil
• Juice and zest of 1 lemon
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 1 tablespoon mayonnaise (optional for creaminess)

Instructions:

1. In a small pan, melt butter with olive oil over low heat. Stir in lemon juice, zest, and parsley. Season with salt and pepper.
2. Toss the lobster meat with the lemon herb butter until well coated.
3. Lightly toast the brioche rolls in a pan or on a grill.
4. Optionally, add a small amount of mayonnaise to the rolls for extra creaminess.
5. Spoon the lobster mixture into the rolls and serve immediately.

Lobster rolls are a delightful way to showcase summer’s best seafood.

The light and flavorful lemon herb butter enhances the lobster’s natural sweetness, while the soft brioche rolls offer the perfect contrast in texture. It’s a dish that screams “luxury by the beach” with every bite.

Mango and Shrimp Ceviche

Ceviche is a perfect dish for summer—light, fresh, and packed with flavors.

This version incorporates juicy mango, which adds a touch of sweetness to balance out the tangy citrus and the shrimp’s delicate flavor. It’s a refreshing appetizer or light meal for hot days, and it’s easy to whip up ahead of time.

Ingredients:

• 1 lb shrimp, peeled, deveined, and chopped
• 1 mango, peeled and diced
• 1 small red onion, finely chopped
• 2 tomatoes, chopped
• 1 cucumber, diced
• Juice of 4 limes
• 1 orange, juiced
• 1 jalapeño, seeded and minced (optional for heat)
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. In a bowl, combine shrimp, lime juice, orange juice, and salt. Let the shrimp marinate in the citrus juice for about 30 minutes in the fridge, until the shrimp turn opaque.
2. Add mango, onion, tomato, cucumber, and jalapeño to the shrimp mixture.
3. Stir gently to combine. Adjust seasoning with salt, pepper, and more lime juice if desired.
4. Garnish with fresh cilantro and serve chilled.

This ceviche is a burst of summer in a bowl! The shrimp, “cooked” by the citrus, is perfectly complemented by the juicy mango and the crunch of fresh vegetables.

It’s a vibrant and healthy dish that brings an exotic flair to any summer gathering.

Garlic Butter Scallops with Zucchini Noodles

If you love scallops, you’ll adore this dish. Sweet, tender scallops are seared in a rich garlic butter sauce and served with fresh zucchini noodles as a light and low-carb alternative to pasta.

It’s the perfect dish for a quick weeknight dinner or a fancy dinner party without a lot of fuss.

Ingredients:

• 1 lb scallops, patted dry
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon fresh parsley, chopped
• 2 medium zucchinis, spiralized into noodles
• Salt and pepper, to taste
• Parmesan cheese, for garnish (optional)

Instructions:

1. Heat a large skillet over medium-high heat and melt butter.
2. Season the scallops with salt and pepper, and sear them for 2–3 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, add garlic and cook for 30 seconds until fragrant.
4. Add lemon juice and fresh parsley, stirring to combine.
5. Toss zucchini noodles in the skillet for 2–3 minutes, just to heat them through without overcooking.
6. Serve scallops on top of the zucchini noodles and garnish with Parmesan cheese, if desired.

This dish is light, flavorful, and perfect for those looking to indulge without overdoing it.

The garlic butter sauce enhances the natural sweetness of the scallops, while the zucchini noodles offer a fresh and healthy base. It’s a great way to enjoy seafood without a heavy side, making it perfect for a summer dinner.

Grilled Salmon with Avocado Salsa

This grilled salmon dish is perfect for summer, combining the smoky flavors of the grill with the creamy freshness of avocado salsa.

It’s simple yet packed with flavor, making it a great choice for outdoor dinners or casual gatherings with friends and family.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Avocado Salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 tomato, diced
• 1 tablespoon cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Preheat the grill to medium-high heat.
2. Drizzle olive oil, lemon juice, smoked paprika, salt, and pepper over the salmon fillets, and rub them in gently.
3. Grill the salmon for about 4–5 minutes on each side, or until cooked to your desired doneness.
4. While the salmon grills, combine all avocado salsa ingredients in a bowl, stirring gently to combine.
5. Serve the grilled salmon with a generous spoonful of avocado salsa on top.

The grilled salmon is tender and flaky, with a smoky depth from the paprika, while the avocado salsa brings a refreshing, creamy contrast.

Together, they create a perfect balance of flavors—light yet satisfying. This dish pairs beautifully with a side of rice or grilled vegetables for a full summer meal.

Spicy Tuna Poke Bowl

A poke bowl is a perfect meal for warm days, offering a cool and satisfying combination of marinated fish, vegetables, and rice.

This spicy tuna poke bowl adds a touch of heat to the classic Hawaiian dish, making it a bold yet refreshing option for lunch or dinner.

Ingredients:

• 1 lb sushi-grade tuna, cut into small cubes
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon sriracha sauce (or more for extra spice)
• 1 teaspoon honey
• 1 teaspoon grated ginger
• 1 cup cooked white or brown rice
• ½ cucumber, thinly sliced
• ½ cup edamame, cooked
• 1 small carrot, julienned
• 1 tablespoon sesame seeds
• 1 green onion, chopped
• Avocado slices, for topping

Instructions:

1. In a bowl, combine soy sauce, sesame oil, rice vinegar, sriracha, honey, and grated ginger. Stir to mix.
2. Add the tuna cubes to the sauce mixture, tossing to coat evenly. Let it marinate for 10–15 minutes.
3. Assemble the bowls by placing a scoop of rice in each, followed by the marinated tuna, cucumber, edamame, carrots, and avocado slices.
4. Sprinkle sesame seeds and green onions on top for extra flavor and crunch.

The spicy tuna is vibrant and packed with flavor, while the fresh veggies and creamy avocado add great texture and balance.

This poke bowl is light but full of satisfying flavors, and it’s easily customizable based on your preferences—making it an ideal summer dish for warm weather!

Clam Chowder with a Summer Twist

This clam chowder is perfect for a cooler evening or when you’re craving something comforting with a summery twist.

The traditional creamy base gets a burst of freshness from fresh corn and herbs, bringing a lightness to the rich, savory flavor of the clams.

Ingredients:

• 1 lb fresh clams, cleaned and scrubbed
• 1 tablespoon olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cups fresh corn kernels (or frozen, thawed)
• 2 medium potatoes, peeled and diced
• 3 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon thyme leaves
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, cooking until softened, about 5 minutes.
2. Add the potatoes, corn, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
3. Stir in the clams and simmer until they open, about 5–7 minutes. Discard any clams that do not open.
4. Pour in the heavy cream, thyme, salt, and pepper. Stir and let it simmer for another 5 minutes to combine the flavors.
5. Garnish with fresh parsley before serving.

This clam chowder has a lighter feel compared to traditional versions but still retains all the comfort and richness you love.

The sweet corn adds a delightful contrast to the savory clams, making it a perfect blend of flavors for summer, whether served as a starter or a light main course.

Grilled Shrimp Tacos with Pineapple Salsa

These grilled shrimp tacos are a fiesta of flavor!

The smoky shrimp, paired with a sweet and tangy pineapple salsa, creates the perfect balance of heat and sweetness, making them the ideal choice for a summer evening meal.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper, to taste
• 8 small corn tortillas

For the Pineapple Salsa:

• 1 cup fresh pineapple, diced
• ½ red onion, finely chopped
• 1 small jalapeño, minced
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, cumin, salt, and pepper until well-coated.
3. Grill the shrimp for 2–3 minutes on each side, until they are pink and slightly charred.
4. While the shrimp grills, prepare the pineapple salsa by combining all salsa ingredients in a bowl. Stir to mix and season with salt and pepper to taste.
5. Warm the corn tortillas on the grill for 30 seconds per side.
6. Assemble the tacos by placing shrimp on each tortilla, topping with pineapple salsa, and serving immediately.

These grilled shrimp tacos are perfect for a summer taco night.

The smoky shrimp pairs wonderfully with the sweet and spicy salsa, while the corn tortillas provide a nice crunch. It’s a light, flavorful, and fun meal that’s perfect for any summer occasion.

Lemon-Dill Mussels in White Wine Sauce

Mussels are a quick and elegant seafood choice that can be made in just a few minutes.

In this recipe, they are simmered in a flavorful white wine and garlic sauce with a fresh hint of lemon and dill, making them an irresistible summer dish.

Ingredients:

• 2 lbs mussels, cleaned and debearded
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup dry white wine
• Juice and zest of 1 lemon
• 1 teaspoon fresh dill, chopped
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add garlic and cook for 1–2 minutes, until fragrant.
2. Add the white wine, lemon juice, and zest, and bring the mixture to a simmer.
3. Add the mussels to the pot and cover. Cook for 5–7 minutes, or until the mussels have opened.
4. Remove the pot from the heat and discard any mussels that haven’t opened.
5. Stir in fresh dill, salt, and pepper to taste.
6. Garnish with chopped parsley and serve with crusty bread to soak up the flavorful sauce.

This lemon-dill mussel dish is a perfect appetizer or main course for a summer gathering.

The wine-based broth is fragrant and aromatic, while the mussels soak up the rich flavors, making each bite a satisfying treat. Pair with a glass of chilled white wine for the perfect meal.

Crispy Fish and Chips

Who doesn’t love a good plate of fish and chips?

This summer take on the classic British dish features crispy fish fillets served alongside golden, crispy fries. Lightly battered and fried to perfection, it’s the kind of comfort food that’s hard to resist.

Ingredients:

• 4 white fish fillets (cod, haddock, or pollock)
• 1 cup all-purpose flour, divided
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup cold sparkling water
• Vegetable oil, for frying
• 4 medium potatoes, peeled and cut into fries
• Salt, to taste

Instructions:

1. Heat oil in a deep fryer or large pot to 375°F (190°C).
2. For the batter: In a bowl, combine ¾ cup flour, baking powder, and salt. Slowly whisk in the sparkling water until the batter is smooth and slightly thick.
3. Dredge the fish fillets in the remaining ¼ cup flour, then dip them in the batter, coating each piece evenly.
4. Carefully fry the fish in the hot oil for 4–5 minutes, or until golden brown and crispy. Remove from oil and drain on paper towels.
5. For the fries: In a separate pot, fry the potato fries for about 4–5 minutes until golden and crisp. Drain and season with salt.
6. Serve the crispy fish fillets with the fries and a side of tartar sauce or lemon wedges.

This version of fish and chips is crispy, light, and perfect for summer!

The sparkling water in the batter makes the fish extra crunchy, and the fries are golden and irresistible. Serve with a cold beer or a refreshing soda for a true indulgent experience.

Seared Ahi Tuna with Wasabi Soy Sauce

This seared ahi tuna recipe is a perfect summer dish that combines the rich, meaty texture of the tuna with a spicy and tangy soy-wasabi sauce.

It’s a light yet satisfying meal that’s quick to prepare and ideal for a healthy dinner or a fancy appetizer for guests.

Ingredients:

• 2 ahi tuna steaks (about 6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon sesame seeds (optional)
• Salt and pepper, to taste

For the Wasabi Soy Sauce:

• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon wasabi paste
• 1 teaspoon honey
• 1 teaspoon sesame oil

Instructions:

1. In a small bowl, whisk together soy sauce, rice vinegar, wasabi paste, honey, and sesame oil until smooth. Set aside.
2. Season the tuna steaks with salt and pepper on both sides.
3. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the tuna steaks for about 1–2 minutes per side for rare to medium-rare, or longer for desired doneness.
4. Remove from the skillet and let rest for a minute before slicing thinly against the grain.
5. Drizzle the wasabi soy sauce over the sliced tuna and sprinkle with sesame seeds for extra flavor.

This seared ahi tuna is a flavor-packed dish that’s fresh, light, and perfect for summer.

The wasabi soy sauce adds a spicy kick, while the sesame seeds give it a delightful crunch. Serve it on a bed of greens or with a side of rice for a healthy and elegant meal.

Shrimp and Corn Salad with Avocado Lime Dressing

This refreshing salad is packed with sweet shrimp, fresh corn, and creamy avocado, all tossed in a tangy lime dressing.

It’s the perfect dish to serve on a hot summer day, and it’s light yet satisfying enough for lunch or a side dish at dinner.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ears of corn, husked and kernels removed (or 2 cups frozen corn, thawed)
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 small red onion, finely chopped
• ½ cup fresh cilantro, chopped

For the Avocado Lime Dressing:

• 1 ripe avocado
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper, to taste
• 1–2 tablespoons water, to thin if necessary

Instructions:

1. In a small bowl, combine all dressing ingredients. Mash the avocado with a fork or use a blender to create a smooth consistency. Add water to thin if needed, and season with salt and pepper to taste.
2. In a large bowl, combine the shrimp, corn, avocado, cherry tomatoes, red onion, and cilantro.
3. Drizzle the avocado lime dressing over the salad and toss gently to coat evenly.
4. Serve chilled or at room temperature.

This shrimp and corn salad is a light and refreshing dish that’s perfect for any summer gathering.

The creamy avocado lime dressing ties all the ingredients together, making each bite full of vibrant flavor. It’s quick to prepare and great for picnics or barbecues.

Baked Cod with Herb Crust

This baked cod recipe is simple but incredibly flavorful.

The fish is coated in a mixture of herbs and breadcrumbs, then baked to perfection, resulting in a crispy, golden crust and tender, flaky fish. It’s an elegant yet easy seafood dish that pairs beautifully with roasted vegetables or a light salad.

Ingredients:

• 4 cod fillets (about 6 oz each)
• ½ cup breadcrumbs (preferably panko)
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 lemon, sliced
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix the breadcrumbs, parsley, thyme, olive oil, and salt and pepper until combined.
3. Pat the cod fillets dry and brush each fillet with Dijon mustard on both sides.
4. Press the breadcrumb mixture onto the top of each fillet, coating them evenly.
5. Place the fillets on a baking sheet lined with parchment paper and arrange lemon slices around the fish.
6. Bake for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
7. Serve with a squeeze of fresh lemon juice.

The baked cod with herb crust is light, flavorful, and easy to prepare, making it the perfect seafood dish for summer dinners.

The crispy breadcrumb topping adds texture and depth to the tender fish, while the lemon slices bring a touch of brightness. Serve with a side of roasted potatoes or steamed asparagus for a complete meal.

Grilled Swordfish with Mango Salsa

This grilled swordfish recipe is perfect for summer.

The swordfish is tender and flavorful, while the mango salsa adds a burst of freshness and sweetness that pairs beautifully with the smoky, charred fish. It’s a great dish for outdoor dining or a special dinner on the patio.

Ingredients:

• 4 swordfish steaks (about 6 oz each)
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1 small red bell pepper, diced
• ½ small red onion, finely chopped
• 1 tablespoon fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Drizzle olive oil over the swordfish steaks and season with smoked paprika, salt, and pepper.
3. Grill the swordfish steaks for 4–5 minutes per side, or until the fish is opaque and flakes easily with a fork.
4. While the swordfish is grilling, prepare the mango salsa by combining all salsa ingredients in a bowl. Stir to combine and season with salt and pepper.
5. Serve the grilled swordfish topped with the mango salsa.

The grilled swordfish is hearty yet tender, with a smoky flavor from the grill, while the mango salsa adds a vibrant, tropical flair.

This dish is perfect for a light, satisfying summer dinner, and the mango salsa can even be served as a side dish on its own!

Lemon Garlic Shrimp Skewers

These lemon garlic shrimp skewers are the epitome of summer grilling. The shrimp are marinated in a fragrant lemon garlic sauce, then grilled to perfection.

They’re juicy, flavorful, and perfect for serving as a main dish or a light appetizer at your next summer barbecue.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 8–10 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, salt, and pepper.
2. Add the shrimp to the marinade, tossing to coat evenly. Let the shrimp marinate in the fridge for 15–30 minutes.
3. Preheat your grill to medium-high heat.
4. Thread the shrimp onto the soaked skewers, about 4–5 shrimp per skewer.
5. Grill the shrimp skewers for 2–3 minutes per side, or until the shrimp are pink and opaque.
6. Serve immediately with extra lemon wedges for squeezing over the shrimp.

These lemon garlic shrimp skewers are light and packed with fresh, bright flavors that scream summer.

The garlic and lemon marinade gives the shrimp a perfect zesty kick, making them a wonderful addition to any summer meal, whether on their own or as part of a seafood platter.

Seafood Paella

Paella is a classic Spanish dish, and this seafood version is a fantastic way to enjoy a variety of fresh shellfish and fish in one dish.

The saffron-infused rice is savory and aromatic, with tender seafood and vegetables. It’s a show-stopping meal that’s perfect for a dinner party or special occasion.

Ingredients:

• 1 lb mixed seafood (shrimp, mussels, clams, squid, and/or white fish)
• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice (or short-grain rice)
• 1 ½ cups chicken or seafood broth
• ½ cup dry white wine
• 1 teaspoon smoked paprika
• ¼ teaspoon saffron threads (optional)
• 1 lemon, cut into wedges
• Fresh parsley, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. In a large skillet or paella pan, heat olive oil over medium heat. Add onion, bell pepper, and garlic, and cook until softened, about 5 minutes.
2. Stir in the rice, smoked paprika, saffron (if using), and salt and pepper. Cook for another 2 minutes to toast the rice slightly.
3. Add the wine and let it simmer for 1–2 minutes. Then, add the broth, bring to a simmer, and let the rice cook uncovered for about 10–15 minutes, stirring occasionally.
4. Add the seafood to the pan, arranging it over the rice. Cover the pan and cook for an additional 5–7 minutes, or until the seafood is cooked through and the rice is tender.
5. Remove from heat and let the paella rest for 5 minutes. Garnish with fresh parsley and lemon wedges.
6. Serve immediately, letting everyone squeeze lemon over their paella.

This seafood paella is packed with flavor, and the saffron rice ties everything together beautifully. It’s a comforting, rich dish that feels like a celebration in every bite.

The variety of seafood adds complexity and makes it perfect for a special summer dinner.

Crispy Calamari with Lemon Aioli

Crispy calamari is a classic seafood dish that’s perfect for summer appetizers or as a light meal.

The crunchy, golden fried rings paired with the tangy lemon aioli offer a delightful combination of flavors and textures that everyone will love.

Ingredients:

• 1 lb fresh squid, cleaned and cut into rings
• 1 cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Vegetable oil, for frying

For the Lemon Aioli:

• ½ cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions:

1. Heat vegetable oil in a deep fryer or large skillet to 375°F (190°C).
2. In a shallow bowl, mix together the flour, salt, pepper, and paprika.
3. Dredge the squid rings in the flour mixture, making sure they are evenly coated.
4. Fry the calamari in batches for 2–3 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.
5. For the aioli, combine the mayonnaise, lemon juice, lemon zest, garlic, salt, and pepper in a small bowl. Stir well to combine.
6. Serve the crispy calamari with a side of lemon aioli for dipping.

These crispy calamari are golden, crunchy, and irresistible, and the lemon aioli adds a fresh and tangy element that enhances the dish.

Perfect for a summer appetizer or light snack, they’re sure to be a hit at your next gathering.

Grilled Shrimp and Pineapple Skewers

Sweet, juicy pineapple pairs beautifully with smoky grilled shrimp in these easy-to-make skewers.

The tropical flavors are perfect for summer and make for a fun and flavorful dish to enjoy at picnics, barbecues, or casual dinners.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ripe pineapple, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 teaspoon smoked paprika
• 1 teaspoon lime juice
• Salt and pepper, to taste
• 8–10 wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Preheat your grill to medium-high heat.
2. In a bowl, combine olive oil, honey, smoked paprika, lime juice, salt, and pepper. Toss the shrimp in the marinade and let them sit for about 10 minutes.
3. Thread the shrimp and pineapple chunks alternately onto the soaked skewers.
4. Grill the skewers for 2–3 minutes per side, or until the shrimp turn pink and the pineapple is lightly charred.
5. Serve immediately with a squeeze of fresh lime juice.

These grilled shrimp and pineapple skewers are sweet, smoky, and full of flavor.

The combination of the juicy pineapple and tender shrimp makes for an amazing summer treat that’s quick, healthy, and fun to eat.

Shrimp Scampi Pasta

Shrimp scampi is a classic Italian seafood dish that’s perfect for a quick and delicious summer meal.

The shrimp are cooked in a buttery garlic sauce, and when tossed with pasta, it makes for a rich yet light dish that’s full of flavor and very satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 8 oz spaghetti or linguine
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• ¼ teaspoon red pepper flakes (optional)
• 1 tablespoon lemon juice
• ¼ cup white wine (or chicken broth)
• 2 tablespoons unsalted butter
• ¼ cup fresh parsley, chopped
• Salt and pepper, to taste
• Grated Parmesan cheese, for garnish (optional)

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving a bit of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add the garlic and red pepper flakes (if using) and sauté for 1–2 minutes until fragrant.
3. Add the shrimp to the skillet and cook for 2–3 minutes on each side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add white wine (or broth) and lemon juice, scraping up any bits left in the pan. Let it simmer for 2 minutes.
5. Stir in the butter until melted, and then return the shrimp to the skillet. Add the cooked pasta and toss everything together, adding a little pasta water if needed to help the sauce coat the pasta.
6. Season with salt and pepper to taste and garnish with fresh parsley and Parmesan cheese (if desired).
7. Serve immediately.

Shrimp scampi pasta is buttery, garlicky, and fresh, with a nice zing from the lemon.

The shrimp add a tender, juicy bite to the pasta, making it the perfect balance of rich and light. It’s a quick and easy summer dinner that will please everyone at the table.

Baked Lemon Herb Salmon

This baked lemon herb salmon is a simple yet elegant dish that’s perfect for a healthy and flavorful summer dinner.

The fresh herbs and zesty lemon bring out the natural flavors of the salmon, while the oven-baking method keeps the fish tender and moist.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tablespoons olive oil
• Juice and zest of 1 lemon
• 2 garlic cloves, minced
• 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper or foil.
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, dill, parsley, salt, and pepper.
4. Brush the salmon fillets with the lemon herb mixture, making sure each piece is coated evenly.
5. Bake the salmon for 12–15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
6. Serve the salmon with extra lemon wedges on the side for added brightness.

This baked lemon herb salmon is light and refreshing, with a burst of citrus and herbal flavors that perfectly complement the richness of the fish.

It’s an easy yet elegant dish that pairs well with roasted vegetables or a simple green salad.

Seafood Ceviche

Ceviche is a refreshing, no-cook seafood dish that’s perfect for summer.

The fresh seafood is marinated in citrus juice, which “cooks” the fish while infusing it with vibrant, tangy flavors. This recipe is packed with shrimp, scallops, and fish, making it a perfect appetizer or light meal.

Ingredients:

• 1 lb mixed seafood (shrimp, scallops, and white fish), chopped into bite-sized pieces
• 1 cup freshly squeezed lime juice
• ½ cup freshly squeezed orange juice
• 1 small red onion, finely chopped
• 1 medium cucumber, diced
• 1 medium tomato, diced
• 1–2 fresh jalapeños, minced (optional)
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the seafood with the lime and orange juices. Stir gently to coat, and let the mixture sit in the fridge for 2–3 hours, or until the seafood turns opaque and “cooks” in the citrus juice.
2. Once the seafood is ready, add the onion, cucumber, tomato, jalapeños (if using), and cilantro. Stir to combine.
3. Season with salt and pepper to taste.
4. Serve the ceviche chilled, with tortilla chips or as a topping for tostadas.

This seafood ceviche is light, zesty, and full of fresh flavors that are perfect for a summer meal.

The citrus marinade adds a refreshing tang, while the mix of seafood creates a delicate, sweet taste. It’s a fantastic dish for warm weather gatherings or casual get-togethers.

Grilled Clams with Garlic Butter

Grilled clams are a delicious and simple seafood option for summer barbecues.

The garlic butter adds a rich, savory flavor to the clams, making them a perfect side dish or appetizer for any seafood lover.

Ingredients:

• 2 dozen fresh clams, scrubbed clean
• 4 tablespoons unsalted butter, melted
• 3 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix together the melted butter, garlic, parsley, lemon juice, salt, and pepper.
3. Place the clams on the grill, using tongs to arrange them in a single layer. Grill for 5–7 minutes, or until the clams open up.
4. Once the clams are open, remove them from the grill and spoon the garlic butter mixture over each clam.
5. Serve the grilled clams immediately, with extra lemon wedges on the side.

These grilled clams with garlic butter are tender, flavorful, and perfect for enjoying on a warm summer evening.

The smoky grill flavor and savory garlic butter make them a crowd-pleasing treat. Pair them with a cold drink and enjoy!