Introduction
Grilled Salmon and Shrimp with Fried Rice is a mouthwatering twist on your favorite seafood dinner. From the moment you fire up the grill, you’ll smell the smoky aroma of tender salmon fillets and plump shrimp sizzling to perfection. Paired with wok-fried rice studded with peas, carrots, and green onions, this dish brings a creamy garlic-butter finish that turns simple ingredients into a flavor explosion.
I first tried this recipe on a busy weeknight when I only had 30 minutes before my family arrived. To my surprise, the salmon and shrimp marinade—brightened with lime juice and a hint of honey—took less than five minutes to whisk together. While the grill heated, I prepped rice and veggies, and in a flash, we were seated around a dinner that felt straight from a beachside bistro.
What makes this recipe special is its balance of speed and taste. Unlike a classic teriyaki salmon bowl you might find on this blog, the dual proteins here create a varied texture that keeps every bite exciting. Whether you’re cooking for picky eaters or entertaining friends, this one-pan, one-grill method cuts cleanup in half. Let’s dive into why you’ll love it.
Why You’ll Love This Recipe
- Protein-Packed: Combines omega-3 rich salmon and succulent shrimp for a healthy boost.
- Flavor Explosion: Smoky grill notes meet garlic-butter and tangy lime in every mouthful.
- Quick & Simple: Ready in under 30 minutes—perfect for busy weeknights.
- Family-Friendly: Mild seasoning appeals to kids and adults alike; spice level is adjustable.
- One-Pan Ease: Wok-fried rice and grilled seafood mean fewer dishes to wash.
Ingredients
- For the Seafood Marinade
- 2 salmon fillets (6 oz/170 g each), skin on
- 12 large shrimp, peeled & deveined
- 2 Tbsp olive oil
- 2 Tbsp lime juice (about 1 lime)
- 1 Tbsp honey or maple syrup
- 2 garlic cloves, minced
- ½ tsp smoked paprika
- ½ tsp sea salt
- For the Fried Rice
- 3 cups cooked jasmine rice (preferably chilled)
- 2 Tbsp sesame oil
- 2 eggs, beaten
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- ½ cup frozen peas and carrots
- 3 green onions, sliced
- 3 Tbsp low-sodium soy sauce (plus more to taste)
- 1 tsp toasted sesame seeds (optional garnish)
Step-by-Step Instructions
- Marinate the Seafood
- In a shallow dish, whisk olive oil, lime juice, honey, minced garlic, smoked paprika, and salt.
- Add salmon and shrimp; turn to coat.
- Cover and refrigerate for 10–15 minutes (no more, to keep shrimp from getting rubbery).
- Cook the Rice Ahead
- Use day-old rice or spread freshly cooked rice on a tray to cool.
- Chilled rice fries up with better texture and avoids mushiness.
- Heat the Grill
- Preheat to medium-high (about 400 °F/200 °C).
- Oil the grates or brush seafood lightly with oil to prevent sticking.
- Grill the Seafood
- Place salmon skin-side down; grill 4–5 minutes.
- Flip shrimp next to salmon; grill both 2–3 minutes more, until shrimp are pink and salmon flakes easily.
- Transfer to a plate; tent with foil to rest.
- Fry the Rice
- In a large wok or nonstick skillet, heat sesame oil over medium-high heat.
- Add beaten eggs; scramble lightly, then push to one side.
- Add chopped onion and garlic; sauté 1 minute until fragrant.
- Stir in peas and carrots; cook 1–2 minutes.
- Add rice; toss to break up clumps.
- Pour soy sauce evenly; continue stir-frying 3–4 minutes until rice is hot and coated.
- Combine & Serve
- Plate a bed of fried rice.
- Top with grilled salmon and shrimp.
- Garnish with green onions and sesame seeds.
- Serve immediately with lime wedges.
Serving Suggestions
- Citrus Twist: Add lime or lemon wedges on the side for a fresh squeeze.
- Herb Boost: Sprinkle chopped cilantro or parsley over the top.
- Heat Level: Offer chili flakes or sriracha for guests who like spice.
- Veggie Sides: Serve alongside steamed broccoli or snap peas for extra greens.
- Dipping Sauce: A light ponzu or soy-ginger sauce makes a great dip.
FAQs
- Can I use other types of fish?
Yes—tilapia or cod work well, but adjust grill time since thickness varies. - How do I make this gluten-free?
Swap regular soy sauce for tamari or coconut aminos. - Can I prep ahead?
Marinate seafood up to 2 hours in advance; cook rice and store separately in the fridge. - What’s the best way to reheat leftovers?
Gently reheat rice in a wok with a splash of oil; warm seafood in the oven at 300 °F (150 °C) for 5 minutes. - How do I adjust spice?
Add crushed red pepper to the marinade or serve with a spicy chili-garlic sauce.
Nutrition Facts (per serving, serves 4)
- Calories: 460 kcal
- Protein: 32 g
- Carbs: 45 g
- Fat: 18 g
- Fiber: 3 g
- Sodium: 680 mg
- Omega-3: 1,200 mg
Recipe Tips
- Perfect Grill Marks: Pat seafood dry before grilling; hot grates sear lines quickly.
- Avoid Mushy Rice: Always use chilled rice; fresh-hot rice steams and clumps.
- Shrimp Sizing: Large shrimp (16–20 count) grill evenly; smaller ones cook too fast.
- Keep Fish Moist: Don’t over-marinate salmon—10–15 minutes is ideal.
- Balance Seasoning: Taste fried rice before plating; adjust soy or salt as needed.
Conclusion
I hope this Grilled Salmon and Shrimp with Fried Rice recipe becomes your new go-to for busy nights and weekend gatherings alike. Its blend of smoky seafood and savory rice is designed to impress without extra fuss.
For more inspiration, check out the American Heart Association’s seafood guidelines on heart-healthy cooking and the Seafood Nutrition Partnership’s tips for choosing sustainable fish.
Happy grilling—and enjoy every bite!