Best Grilled Seafood Recipes. Fire up the grill and give these 24 healthy and flavor-packed recipes a try this summer!

We grill pretty much every day in the summertime. You too? Most of what we grill is seafood. Salmon, cod, haddock, shrimp, scallops, lobster – even clams. When we lived in Rhode Island, we had a local clam company a few doors down, so we grilled clams all the time down there. In our opinion, seafood tastes best when grilled (with the exception of scallops … nothing beats pan-seared scallops!). And cooking on the grill means that there’s no seafood smell stuck in your house for days. And that is a very good thing.

We are always on the lookout for great new seafood recipes to try and I bet you are too. Seafood is our favorite thing to grill because it’s packed with flavor (not matter what fish or shellfish you choose), it cooks quickly and it needs minimal seasoning to taste amazing (simple is best!). Ohh and it’s great for you. Eating seafood 2 to 3 times per week has been proven to reduce the risk of death from any health-related cause. Seafood (particularly fatty fish like salmon) is rich in omega-3 fats (EPA and DHA) — essential for growth and development, especially of the eyes and brain and is beneficial to the health of your heart. If you want to learn more about the health benefits of seafood head over to my friends at Seafood Nutrition Partnership.

Since summer is the best time to be firing up the outdoor grill and since we tend to be a bit more adventurous when it comes to new foods in the warmer weather (why is that? must be the long carefree sunny days of summer?), I’ve asked some of my Registered Dietitian and food blogger colleagues to share their favorite grilled seafood recipes. There’s 24 recipes to check out – I know you’ll find a few new favorites here.

Before we dive into the recipes, here are a few things to note about marinating and grilling seafood:

  • There are many benefits to marinades. Marinades add flavor, help keep food from drying out and help prevent it from sticking on the grill. And, studies suggest that marinating meat before grilling can decrease formation of HCAs. Heterocyclic amines (HCAs) as well as polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, pork, fish, or poultry, is cooked over high temp (grilling, pan frying, etc). Use a marinade rich in antioxidants (think 100% fruit juice, citrus, herbs and spices) to increase those marinade benefits.
  • Never reuse a marinade once it’s been marinading raw seafood, unless you bring it to a boil afterwards to destroy harmful bacteria. If you want to use some marinade as a sauce in the cooked seafood, reserve some of the marinade prior to marinating the raw food.
  • Marinate in the fridge. When marinating, cover the seafood and place in the coldest part of the fridge. Letting food marinate at room temperature can allow food to reach the “danger zone” where bacteria can multiply quickly. This is true especially in the summertime.
  • Use short marinade times – especially when using acidic marinades. When using highly acidic marinades (citrus, vinegar) use short marinate times (less than 30 minutes), especially with flakier fish (cod, haddock, salmon, tilapia, trout) or scallops and shrimp, because the acid will begin cooking the flesh and altering its texture. We have made this mistake with scallops before where the pineapple juice turned the scallops mushy (huge bummer). If you are grilling fimer fish steaks (swordfish, tuna, halibut), they can take a bit longer in the marinade, but we wouldn’t go more than an hour.
  • Add fruits and veggies to the grill. Serve grilled seafood along with grilled antioxidant-rich veggies and fruit (hello kabobs!), which don’t form HCAs when cooked and are key elements in a cancer protective diet.
  • You can grill filets on foil. It’s often recommended to stick with meatier fish and / or fish steaks and to not grill flakier fish (cod, haddock, tilapia, etc.) because it’ll fall apart. We don’t follow this rule. Instead, we place the fish atop tin foil that has been sprayed with cooking spray and grill the fish atop the foil. This way, even when the fish flakes apart, you won’t lose any meat through the grill grates. We do the same for shrimp if they are small, or we skewer them.

Now, on to the recipes!

They’re listed by seafood type:

  • Lobster
  • Shrimp
  • Salmon
  • Scallops
  • Squid
  • Cod
  • Snapper
  • Mahi Mahi

Hope you find a few new ideas to try out! And, if you find a new favorite, let me know.

LOBSTER:

an overhead shot of grilled lobster with herbs and lemons

Grilled Lobster with Garlic Herb Butter (above) by Kit at Kit’s Coastal. This is my ultimate dream dinner right here. Hubby, are you listening?

SHRIMP:

cajun shrimp and vegetables in a foil packet

Cajun Shrimp Foil Packet (above) by Haley Hughes at RD|RX Nutrition. Lots of flavor, minimal clean-up.

Grilled Shrimp and Pineapple Skewers by Kit at Kit’s Coastal.

grilled shrimp on skewers with cilantro garlic butter

Grilled Shrimp with Cilantro Garlic Butter (above) by Kit at Kit’s Coastal. So simple. So much flavor.

Grilled Shrimp Caesar Salad Pizza by My Cape Cod Kitchen.

an overhead shot of a grilled shrimp, corn and avocado salad with lime wedges, a spoon and dressing on a white napkin

Grilled Shrimp Corn and Avocado Salad (above) by My Cape Cod Kitchen.

Grilled Shrimp Skewers by Laurel Ann of Laurel Ann Nutrition. Another great skewer recipe to try!

an overhead shot of grilled shrimp skewers and a jicama melon salad

Grilled Shrimp and Mango Melon Salad (above) by Kaleigh of Lively Table. Love the pairing of shrimp with a sweet fruit salad.

Spicy Asian Shrimp Lettuce Wraps by My Cape Cod Kitchen.

Grilled Shrimp Wedge Salad by My Cape Cod Kitchen.

SALMON:

bourbon glazed cedar plank salmon

Grilled Bourbon Glazed Cedar Plank Salmon (above) by Kaleigh of Lively Table. The crust on that salmon!

Cedar Plank Grilled Salmon with Cucumber Dill Yogurt Sauce by Sarah Anzlovar of Sarah Gold Nutrition. Nothing beats a cool cuke yogurt sauce in the summertime.

filets of grilled lemon dill salmon with lemon wedges on a white plate

Grilled Lemon Dill Salmon (above) by Sarah Pflugradt of Salubrious RD. Doesn’t get much more simple (and gorgeous) than this!

Avocado Salsa Salmon by Haley Hughes at RD|RX Nutrition. Talk about healthy fats … power combo of salmon and avocado!

Grilled Salmon Taco Salad by My Cape Cod Kitchen.

Salmon Kabobs with Tzatziki Sauce by Leanne Ray. We rarely do salmon kabobs – this one looks perfect for the upcoming heat wave we’re expecting here on the Cape.

Grilled Salmon served over veggies and brown rice with an Asian soy ginger sauce and lime wedges served in a white bowl with a small bowl of sesame seeds and a glass of sparkling water.

Grilled Asian Salmon Foil Packets (above) by My Cape Cod Kitchen.

Asian Grilled Alaska Salmon Kabobs by Kaleigh of Lively Table. Another flavor-packed kabob idea!

SCALLOPS:

an overhead shot of scallop and veggie kabobs with a side of peanut sauce and brown rice on a blue and white napkin

Sweet and Sour Scallops (above) by My Cape Cod Kitchen.

SQUID:

grilled squid salad in a bowl

Grilled Squid Mango Salad (above) by Judy Barbe of Live Best. Love this idea for the forgotten squid! And the sweet and savory combo.

COD:

an overhead shot of fish tacos with charred red cabbae, tortillas and guacamole on the side.

Grilled Fish Tacos with Charred Red Cabbage (above) by My Cape Cod Kitchen.

Grilled Cod Sandwiches with Cheddar by My Cape Cod Kitchen.

SNAPPER:

an overhead shot of grilled snapper on a baking sheet

Whole Grilled Snapper with Cilantro Lime Garlic Butter (above) via Kit at Kit’s Coastal. How stunning are these snapper?! Perfect for a party.

MAHI MAHI: 

Grilled Mahi Mahi Burger in pita pockets on a yellow checkboard napkin

Chili-Mint Mahi Mahi Burgers (above) via Danielle Cushing at The Every Kitchen. Say goodbye to boring sandwiches!!

 

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three vertical images of seafood recipes