Best 6 Shrimp Smothered Mahi Mahi Recipes

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Shrimp smothered mahi mahi is a hearty, flavorful dish that can be easily prepared at home. By combining the delicate flavor of mahi mahi with the bold, rich taste of shrimp, you can create a meal that will impress even the most discerning palate. With the right ingredients and a few simple steps, you can make a delicious shrimp smothered mahi mahi that will make your taste buds dance.

Here are our top 6 tried and tested recipes!

MAHI MAHI



Mahi Mahi image

Mahi mahi, also known as dorado, is hearty, tender, flaky and waiting to grace your dining table with this astonishingly easy recipe! The mahi mahi is spice rubbed then pan seared until golden then bathed in an intoxicating, creamy lemon, garlic sauce. It looks and tastes fancy but is super quick and easy to make! Serve this one pot mahi mahi recipe with mashed potatoes, pasta, or rice with a big green salad and garlic bread and you have one of the most tantalizing dinners of all time! I've included step by step, detailed instructions on how to cook mahi mahi so you can master this recipe, even if you've never made fish before!

Provided by Jen

Categories     Main Dish

Time 30m

Number Of Ingredients 15

4-5 mahi mahi fillets (4-6 oz. each, 1-inch thick )
2 tablespoons olive oil
1 tablespoon unsalted butter
3 tablespoons flour
1 tsp EACH garlic powder, onion powder, salt, paprika
1/2 teaspoon pepper
3 tablespoons minced shallots
3-4 cloves garlic (minced)
1 1/4 cups low sodium chicken broth
1/2 cup heavy cream
1 tablespoon cornstarch
1/2 tsp EACH dried parsley, dried thyme
2 tablespoons lemon juice (more or less to taste)
salt and pepper to taste
freshly chopped chives

Steps:

  • Mix together all of the Spice Rub ingredients in a medium bowl. Pat mahi mahi dry and rub spices into the fish.
  • Melt 1 tablespoon butter in 2 tablespoons olive oil over medium-high heat in a large heavy bottom skillet. Once hot, add fillets, turn heat down to medium and cook approximately 4 minutes, flip fillets over, then cook an addition 2-4 minutes to your liking (it will depend on thickness,; mahi-mahi should reach an internal temperature of 137°F). If fish is browning too quickly, then turn down the heat. Remove mahi mahi to a plate and tent with foil.
  • If needed, drain oil from skillet so you are left with about 1 tablespoon oil. Add shallot and sauté while scraping up the drippings for 2 minutes or until softened. Add garlic and sauté 30 seconds.
  • Whisk chicken broth with cornstarch and add to skillet along with heavy cream, lemon juice, thyme and parsley. Simmer until reduced by half and slightly thickened, about 4-5 minutes. Season with salt and pepper to taste (I use about 1/4 teaspoon each) and add additional lemon juice if desired.
  • Nestle mahi mahi fillets back into the skillet and spoon sauce over the fillets. Garnish with fresh chives and/or parsley (optional). Serve immediately with rice, mashed potatoes or pasta.

SHRIMP AND MAHI MAHI CITRUS CEVICHE



Shrimp and Mahi Mahi Citrus Ceviche image

Provided by Guy Fieri

Time 50m

Yield 4 servings

Number Of Ingredients 14

12 ounces large shrimp, shelled, deveined, halved and diced
Kosher salt
12 ounces boneless, skinless mahi mahi fillets (or other firm white fish)
6 ribs celery
1/4 cup lime juice
Juice of 1 orange
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
4 cups canola oil, for frying
Three 6-inch corn tortillas, sliced into strips
Kosher salt
1 lime, cut into wedges

Steps:

  • For the ceviche: Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
  • Meanwhile, dice the mahi mahi into 1/4-inch pieces and set aside in a large nonreactive bowl.
  • Peel the celery and place in a food processor with the lime juice and orange juice. Puree until smooth and set aside. Add the celery puree to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink and the fish will turn white when cooked. Toss with the cilantro just before serving.
  • For the tortilla strips: In a large cast-iron pot over medium-high heat (or in countertop fryer), bring the oil to 325 degrees F. Add the tortilla strips and fry until golden brown, 3 to 4 minutes. Remove to towel-lined dish and drain. Season with salt.
  • To plate: Spoon the ceviche into a serving bowl and garnish with the tortilla strips and lime wedges.

SHRIMP AND MAHI-MAHI BURRITO



Shrimp and Mahi-Mahi Burrito image

Provided by Food Network

Categories     main-dish

Time 10h20m

Yield 4 burritos

Number Of Ingredients 46

400 grams (14 ounces) peeled jumbo shrimp
400 grams (14 ounces) marinated mahi-mahi fillet (see Cook's Note)
120 grams (4 ounces) onion, diced
120 grams (4 ounces) green bell pepper, diced
120 grams (4 ounces) tomato, diced
80 grams (3 ounces) corn
160 grams (5.5 ounces) shredded cheese (a mix of Cheddar, Monterrey Jack, Chihuahua and Asadero)
4 large flour tortillas
200 grams (7 ounces) refried pinto beans
200 grams (7 ounces) Mexican-Style Tomato Rice, recipe follows
160 grams (5.5 ounces) lettuce, shredded
120 grams (4 ounces) Pico de Gallo, recipe follows
20 grams (3 ounces) chives, minced
Guacamole
Salsa Roja
Chipotle Sauce
Habanero Salsa
Salsa de Tamarindo
Vegetable oil, for pan
1/2 onion, diced
1 clove garlic, chopped
1 cup rice
2 cups tomato puree
2 tomatoes, cubed
1/2 onion, cubed
10 leaves fresh cilantro, chopped
Juice of 1 lime
Salt
6 avocados
1/2 onion, coarsely chopped
50 grams (2 ounces) fresh cilantro
Juice of 2 limes
Salt
1 kilogram (2.2 pounds) tomato
1/2 onion
1 clove garlic
Fresh cilantro
Salt and pepper
1 scoop chipotles in adobo
1/2 liter (17 ounces) milk
2 tablespoons cream cheese
Salt
1 kilogram (2.2 pounds) habanero peppers
1/2 onion
1 scoop chipotles in adobo
Tamarind sauce

Steps:

  • First we add the shrimp and fish to the grill. Then we add the onion, bell pepper, tomato and corn. We cook everything well and then top it all with the shredded cheese, letting the cheese start to melt.
  • At this point, we heat the tortillas up on the grill and transfer them to the prep table. The tortillas are layered with refried beans, Tomato Rice, the ingredients from the grill, lettuce and pico de gallo, and sprinkled with chives.
  • We then add all five salsas before rolling up those fine burritos. The rolled burritos are placed back on the grill and cooked for a solid 30 seconds on all four sides, until crispy outside and heated through.
  • The rolled burritos are wrapped in foil and ready to serve!
  • Heat oil in a paella pan. Add the onions and garlic; cook until softened. Add the rice; fry until toasted. Add 2 cups of tomato puree. Simmer for 30 mins.
  • Combine the tomatoes, onions, cilantro and lime juice in bowl. Add salt to taste. Mix well.
  • Add the avocados, onions, cilantro, lime juice, a little salt and 2 cups water to a blender; blend well.
  • Throw the tomato, onion and garlic on a grill. When cooked, blend with some cilantro, salt and pepper.
  • Add the chipotles and milk to a blender; blend well. Add the cream cheese and a touch of salt; blend again.
  • Grill the habaneros and the onion half. Add to a blender with water and salt; blend well.
  • Add the chipotles and some tamarind sauce to a blender; blend well.

SESAME CRUSTED MAHI MAHI WITH SOY SHISO GINGER BUTTER SAUCE



Sesame Crusted Mahi Mahi with Soy Shiso Ginger Butter Sauce image

Mahi mahi fillets are encrusted with black and white sesame seeds, and pan seared. The sauce is rich and creamy, and flavored with soy, ginger, shallots, and shiso (a Japanese herb related to basil and mint).

Provided by Ryan Nomura

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 14

3 shallots, minced
2 teaspoons minced fresh ginger root
1 lemon, juiced
½ cup dry white wine
½ cup heavy cream
½ cup unsalted butter, chilled and cut into small cubes
3 tablespoons soy sauce
4 shiso leaves
coarse kosher salt
ground white pepper
2 tablespoons canola oil
6 (6 ounce) mahi mahi fillets
4 tablespoons sesame seeds
4 tablespoons black sesame seeds

Steps:

  • In a sauce pan over medium heat, combine shallots, ginger, lemon juice, and white wine. Cook until liquid is reduced to approximately 2 tablespoons. Stir in heavy cream, and bring to light boil. Reduce cream by half; do not burn. Stir in soy sauce, then transfer to blender. Blend on low while slowly adding butter, a few cubes at a time, until all of the butter is emulsified. Roughly chop or tear shiso, add to sauce, and blend for about 10 more seconds. Season to taste with kosher salt and pepper. Keep sauce warm.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat oil in a large saute pan over high heat. Season both sides of the fillets with kosher salt and white pepper. Mix together white and black sesame seeds, and place in a plate or flat dish. Press the TOP side only of each fillet into the mixture, and press seeds into fish so it sticks. Make sure that the crusted sides are evenly crusted with the seeds. When oil is smoking, add fish, sesame seed side down to pan, and be careful of oil splatters. Pan sear fish for about 30 to 45 seconds per side. Place pan into oven, or transfer fish to baking sheet, and cook in oven for about 5 to 6 minutes. Serve sesame crust side up with ginger butter sauce.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 11 g, Cholesterol 191.9 mg, Fat 34.6 g, Fiber 2.6 g, Protein 35.6 g, SaturatedFat 15.8 g, Sodium 775.7 mg, Sugar 1.2 g

WINE-POACHED MAHIMAHI AND SHRIMP



Wine-Poached Mahimahi and Shrimp image

Categories     Fish     Garlic     Poach     Lemon     Shrimp     White Wine     Spring     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

6 5-ounce skinless mahimahi fillets (each about 1 1/2 inches thick)
2 teaspoons olive oil
3 cups bottled clam juice
1 cup dry white wine
1/2 lemon, thinly sliced
3 garlic cloves, peeled
1/4 teaspoon dried crushed red pepper
1/2 pound uncooked medium shrimp, peeled, deveined
Sautéed Fennel, Capers and Arugula
Fresh fennel fronds

Steps:

  • Pat fish dry with paper towels. Sprinkle with salt and pepper. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add 3 fish fillets to skillet. Cook fish on one side only until brown, about 3 minutes. Transfer fish to plate. Repeat with remaining 1 teaspoon oil and fish fillets.
  • Combine clam juice, wine, lemon slices, garlic and crushed red pepper in heavy large skillet. Cover and simmer until flavors blend, about 10 minutes. Add fish and any accumulated juices to skillet. Cover and simmer until fish is opaque in center, about 10 minutes. Using slotted spoon, transfer fish to platter. Add shrimp to fish cooking liquid. Simmer until shrimp are just cooked through, about 2 minutes. Using slotted spoon, transfer shrimp to platter with fish. Tent with foil to keep warm.
  • Remove garlic and lemon slices from cooking liquid; boil until liquid is reduced to 1 cup, about 20 minutes.
  • Divide Sautéed Fennel, Capers and Arugula among 6 plates. Place 1 fish fillet atop each. Top each with 3 shrimp. Spoon reduced fish cooking liquid over. Garnish with fennel fronds.

ROASTED MAHI-MAHI AND SHRIMP WITH GARLIC



Roasted Mahi-Mahi and Shrimp With Garlic image

Make and share this Roasted Mahi-Mahi and Shrimp With Garlic recipe from Food.com.

Provided by linda_nm

Categories     Mahi Mahi

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/2 tablespoons tamari
1/2 teaspoon salt
1/2 lemon, juice of
1 medium yellow onion, chopped
1 large red bell pepper, chopped
1 large green bell pepper, chopped
4 garlic cloves, minced
12 ounces mahi mahi
12 ounces shrimp
2 cups cooked brown rice

Steps:

  • Preheat oven to 450 degrees F. Combine oil, tamari, salt and lemon juice in a small bowl to make a marinade.
  • In a large baking dish, combine onions, red bell peppers, green bell peppers and garlic with half of the marinade. Set aside to let marinate at room temperature for about 10 minutes.
  • In a large bowl, combine mahi mahi and shrimp with remaining marinade. Cover and refrigerate for about 20 minutes.
  • Bake vegetables until just tender, about 20 minutes, then remove from oven. Add mahi mahi and shrimp to baking dish with vegetables and toss gently to combine. Return to oven and cook until shrimp are curled and mahi mahi is opaque, about 10 minutes more.
  • Serving includes 1/4 of mahi mahi, 1/4 of shrimp, 1/4 of vegetables and 1/2 cup brown rice for a Curves Complete Phase II lunch or dinner. You can add a salad with 2 T of any Fat Free salad dressing.

Tips:

  • Use fresh, high-quality fish. Mahi-mahi that is fresh will have a mild, sweet flavor and a firm texture. Avoid fish that is mushy or has a strong odor.
  • Season the fish well. Mahi-mahi can be seasoned with a variety of herbs and spices, such as paprika, garlic powder, onion powder, and cayenne pepper. You can also add a squeeze of lemon juice or a dollop of Dijon mustard for extra flavor.
  • Cook the fish carefully. Mahi-mahi is a delicate fish, so it is important to cook it gently. Avoid overcooking the fish, as this will make it tough and dry.
  • Make sure the shrimp is cooked through. Shrimp should be cooked until it is pink and opaque. Avoid eating shrimp that is still translucent, as this could make you sick.
  • Serve the dish immediately. Mahi-mahi and shrimp are best served immediately after they are cooked. This will ensure that the fish is still flaky and moist and the shrimp is still tender.

Conclusion:

Shrimp smothered mahi-mahi is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The combination of tender fish, succulent shrimp, and flavorful sauce is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a restaurant-quality meal in the comfort of your own home.

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