Shrimp, scallops, and quick-seared fish are some of the fastest dinners you can make. These six seafood meals come together in 25 minutes or less with Ellsworth Foods.

Each recipe pairs a protein, a vegetable, and a side, with simple directions and easy swaps for whatever your freezer has on hand.

1. Shrimp Stir-Fry with Stir-Fry Vegetables & Fried Rice

Ingredients

• Shrimp, thawed and peeled
• 2 cups stir-fry vegetable blend
• 2 cups fried rice with kimchi
• 2 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• Ginger to taste

Directions

1. Heat fried rice per package directions.
2. Heat sesame oil in wok over high heat; add garlic and ginger 30 sec.
3. Cook shrimp 2 min per side until pink. Remove.
4. Stir-fry vegetables 3–4 min in same pan.
5. Return shrimp; add soy sauce; toss with fried rice and serve.

2. Garlic Butter Shrimp Scampi with Spinach & Quinoa

Ingredients

• 1 pack shrimp scampi
• 2 cups chopped spinach
• 2 cups Thai red quinoa or rice
• 2 tbsp butter
• 4 garlic cloves, minced
• White wine or chicken broth (2 tbsp, optional)
• Lemon juice, red pepper flakes, parsley

Directions

1. Cook quinoa or rice per package.
2. Heat butter in skillet over medium; add garlic 1 min until fragrant.
3. Add shrimp scampi; cook 2–3 min per side until pink.
4. Add spinach; wilt 1–2 min. Add a splash of broth or wine if desired.
5. Squeeze lemon, add red pepper flakes and parsley; serve over quinoa.

3. Salmon Slices with Kale & Roasted Redskin Potatoes

Ingredients

• 4 Atlantic salmon slices (3 oz each)
• 2 cups kale, chopped and stems removed
• 2 cups roasted redskin potatoes
• 2 tbsp olive oil
• 2 garlic cloves, minced
• Lemon juice, salt & pepper, red pepper flakes

Directions

1. Heat potatoes per package.
2. Massage kale with 1 tbsp olive oil, lemon juice, and salt; let sit 5 min.
3. Heat remaining oil in skillet over medium-high; sear salmon slices 2–3 min per side.
4. In another pan, sauté garlic 1 min; add massaged kale and cook 3 min.
5. Serve salmon over kale with roasted potatoes on the side.

4. Shrimp Burgers with Sautéed Squash & Crinkle Fries

Ingredients

• 4 shrimp burgers
• 2 cups sliced squash
• 2 cups crinkle fries
• 4 burger buns
• 1 tbsp olive oil
• Old Bay or lemon pepper seasoning
• Tartar sauce or sriracha mayo

Directions

1. Bake fries per package at 400°F, 18–20 min.
2. Cook shrimp burgers in skillet with oil, 4 min per side until golden.
3. Sauté squash slices in same pan 3–4 min; season with Old Bay.
4. Toast buns if desired.
5. Serve shrimp burgers on buns with squash and fries, and tartar or sriracha mayo.

5. Swordfish with Squash & Thai Quinoa

Ingredients

• 4 swordfish steaks
• 2 cups sliced squash
• 2 cups Thai-style red quinoa
• 2 tbsp olive oil
• Lemon juice, garlic powder, salt & pepper, capers (optional)

Directions

1. Cook quinoa per package.
2. Season swordfish with salt, pepper, and garlic powder.
3. Heat oil in skillet over medium-high; cook swordfish 4 min per side until opaque.
4. In same pan, cook squash slices 3–4 min per side.
5. Serve swordfish over quinoa with squash; drizzle with lemon juice.

6. Seared Scallops with Asparagus and Corn & Black Beans

Ingredients

• 4 large scallops
• 1 bunch asparagus, trimmed
• 2 cups corn & black bean side
• 2 tbsp butter
• 2 tbsp olive oil
• Garlic powder, salt & pepper, lemon juice

Directions

1. Heat corn & black bean side per package.
2. Pat scallops completely dry; season with salt and pepper.
3. Heat olive oil in skillet over high heat until nearly smoking; sear scallops 2 min per side.
4. Remove scallops; add butter and asparagus to pan; cook 4 min.
5. Plate scallops over corn & black bean; add asparagus; drizzle with lemon butter from pan.

Also try: Seared Tuna, with its own full recipe.