10 Ultimate Shrimp and Scallop Recipes Restaurant Style

Camila Markson Camila Markson

Look, if you’ve ever stood in the seafood aisle staring at shrimp and scallops like they hold the meaning of life, you’re in good company.

I’ve been there more times than I care to admit—torn between buying two pounds of jumbo shrimp or splurging on those gorgeous, pearlescent sea scallops.

So why not just… grab both? That’s the energy behind this list. Ten incredible shrimp and scallop recipes that range from a Tuesday night “I don’t want to think too hard” dinner to a Saturday “I’m basically a chef now” showstopper. Let’s get into it.

1. Garlic Butter Shrimp and Scallop Skillet Delight

This recipe is the one I make when I want to feel fancy without actually putting in fancy effort. Garlic, butter, shrimp, and scallops—four ingredients that were destined to end up in the same pan. If you’ve never cooked shellfish in a garlic butter bath, honestly, what are you waiting for?

Prep Time, Cook Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Servings: 4

Ingredients

  • 1 lb large shrimp, peeled and deveined
  • 1 lb sea scallops, patted dry
  • 4 tablespoons unsalted butter
  • 6 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped
  • ½ teaspoon red pepper flakes
  • Salt and black pepper to taste

Equipment

  • Large cast-iron or stainless-steel skillet
  • Paper towels
  • Tongs
  • Small mixing bowl

Instructions

  1. Pat the scallops and shrimp completely dry with paper towels. This step matters more than you think—moisture is the enemy of a good sear.
  2. Season both sides of the shrimp and scallops with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
  4. Sear the scallops for 2 minutes per side until golden. Remove and set aside.
  5. In the same skillet, melt butter and add minced garlic. Sauté for 30 seconds until fragrant.
  6. Toss the shrimp into the garlic butter. Cook for 2–3 minutes per side until pink and curled.
  7. Return the scallops to the pan. Add lemon juice and red pepper flakes.
  8. Toss everything together for 1 minute, garnish with fresh parsley, and serve immediately.

Notes

  • Dry scallops are non-negotiable. If your scallops are wet-packed, they’ll steam instead of sear. Nobody wants a rubbery scallop. :/
  • Serve this over rice, pasta, or crusty bread to soak up that glorious garlic butter sauce.

2. Creamy Parmesan Shrimp and Scallop Pasta Bowl

Ever wanted a restaurant-quality pasta dish at home that doesn’t require culinary school? This creamy parmesan number delivers every single time. I’ve made this for date nights, family dinners, and once for myself on a random Wednesday because I deserved it.

Prep Time, Cook Time & Servings

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

  • 12 oz linguine or fettuccine
  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 1½ cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon nutmeg
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • Large pot for pasta
  • Large deep skillet
  • Colander
  • Wooden spoon

Instructions

  1. Cook the pasta according to package directions. Reserve ½ cup of pasta water before draining.
  2. Melt butter in a deep skillet over medium-high heat.
  3. Season shrimp and scallops with salt, pepper, and garlic powder. Sear shrimp for 2 minutes per side, then add scallops for 1–2 minutes per side. Remove and set aside.
  4. In the same skillet, pour in heavy cream and bring to a gentle simmer.
  5. Stir in Parmesan cheese and nutmeg. Let the sauce thicken for 3–4 minutes.
  6. Add cooked pasta to the sauce. Toss to coat, using reserved pasta water to thin if needed.
  7. Return the seafood to the pan, toss gently, and garnish with fresh basil.

Notes

  • IMO, freshly grated Parmesan melts infinitely better than the pre-shredded stuff. The anti-caking agents in bagged cheese can make your sauce grainy.
  • Swap heavy cream for half-and-half if you want a lighter version—though the sauce won’t be quite as velvety.

3. Lemon Herb Grilled Shrimp and Scallop Platter

When summer hits and someone rolls out a grill, this is my go-to. There’s something almost primal about the combination of fire-kissed seafood and bright citrus. This platter looks stunning and tastes even better.

Prep Time, Cook Time & Servings

  • Prep Time: 20 minutes (plus 30 minutes marinating)
  • Cook Time: 8 minutes
  • Servings: 4–6

Ingredients

  • 1 lb jumbo shrimp, peeled and deveined (tails on)
  • 1 lb large sea scallops
  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • Lemon wedges for serving
  • Metal or wooden skewers

Equipment

  • Grill or grill pan
  • Large mixing bowl
  • Basting brush
  • Skewers (soak wooden skewers for 30 minutes)

Instructions

  1. Whisk together olive oil, lemon juice, zest, garlic, thyme, rosemary, paprika, salt, and pepper in a large bowl.
  2. Add shrimp and scallops to the marinade. Toss to coat and refrigerate for 30 minutes.
  3. Thread shrimp and scallops onto skewers, alternating between them.
  4. Preheat grill to medium-high heat and oil the grates.
  5. Grill skewers for 3–4 minutes per side until the shrimp turn pink and scallops develop golden grill marks.
  6. Remove from heat, squeeze fresh lemon over the top, and serve on a large platter.

Notes

  • Don’t marinate longer than 30 minutes—citrus acid starts to “cook” the seafood and turns the texture mushy. Trust me on this one.
  • Pair with a crisp white wine or a cold beer. You’ve earned it. 🙂

Also Read: 10 Easy Shrimp Soup Recipes Quick Dinner Favorites

4. Spicy Cajun Shrimp and Scallop Rice Bowl

This bowl brings the heat and the comfort in equal measure. I stumbled onto this combo during a phase where I put Cajun seasoning on literally everything. No regrets. The spice, the seafood, the fluffy rice—it all just works.

Prep Time, Cook Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 4

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 green bell pepper, diced
  • ½ onion, diced
  • 2 cloves garlic, minced
  • Green onions for garnish
  • Hot sauce to taste

Equipment

  • Medium saucepan with lid
  • Large skillet
  • Wooden spoon

Instructions

  1. Cook rice in chicken broth according to package directions. Fluff with a fork when done.
  2. Toss shrimp and scallops with Cajun seasoning until evenly coated.
  3. Heat olive oil and butter in a large skillet over medium-high heat.
  4. Sauté bell pepper and onion for 4 minutes until softened. Add garlic and cook for 30 seconds.
  5. Push the vegetables to one side. Add shrimp and scallops. Cook shrimp for 2–3 minutes per side and scallops for 1–2 minutes per side.
  6. Serve the seafood and vegetables over rice. Top with green onions and a few dashes of hot sauce.

Notes

  • Adjust the Cajun seasoning based on your heat tolerance. Some store-bought blends pack more punch than others—start with 1½ tablespoons if you’re spice-shy.
  • A squeeze of fresh lemon juice on top brightens the whole bowl.

5. Honey Garlic Glazed Shrimp and Scallop Stir Fry

If you crave that sweet-and-savory balance that makes your taste buds do a happy dance, this stir fry delivers. I started making this when I got bored of plain teriyaki everything, and now it’s on permanent rotation. The honey garlic glaze caramelizes beautifully and coats every piece of seafood.

Prep Time, Cook Time & Servings

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Servings: 4

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 4 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • Sesame seeds for garnish
  • Cooked jasmine rice for serving

Equipment

  • Wok or large skillet
  • Small mixing bowl
  • Whisk

Instructions

  1. Whisk together honey, soy sauce, rice vinegar, garlic, ginger, and cornstarch in a small bowl to create the glaze.
  2. Heat sesame oil in a wok over high heat.
  3. Add bell pepper and snap peas. Stir-fry for 3 minutes until crisp-tender. Remove and set aside.
  4. Add a splash more oil. Cook scallops for 1–2 minutes per side, then shrimp for 2 minutes per side.
  5. Return vegetables to the wok. Pour the honey garlic glaze over everything.
  6. Toss for 1–2 minutes until the sauce thickens and coats the seafood.
  7. Garnish with sesame seeds and serve over jasmine rice.

Notes

  • Don’t overcrowd the wok. Cooking in batches gives you better browning and prevents steaming. Patience pays off here.
  • FYI, this recipe reheats surprisingly well for lunch the next day—if you have any left.

6. Creamy Tuscan Shrimp and Scallop Dinner Skillet

This recipe screams “I put in effort” while secretly being one of the easiest things in my rotation. Sun-dried tomatoes, spinach, garlic, and cream create a Tuscan-inspired sauce that makes shrimp and scallops taste like they came straight from an Italian grandmother’s kitchen.

Prep Time, Cook Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Servings: 4

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb sea scallops
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • ½ cup sun-dried tomatoes (oil-packed), sliced
  • 3 cups fresh baby spinach
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • Large deep skillet
  • Tongs
  • Wooden spoon

Instructions

  1. Season shrimp and scallops with salt, pepper, and Italian seasoning.
  2. Heat olive oil in a large skillet over medium-high heat. Sear scallops for 2 minutes per side and shrimp for 2 minutes per side. Remove from the pan.
  3. Melt butter in the same skillet. Sauté garlic for 30 seconds.
  4. Add sun-dried tomatoes. Cook for 2 minutes.
  5. Pour in heavy cream and chicken broth. Bring to a simmer and let it reduce for 4–5 minutes.
  6. Stir in Parmesan cheese until melted and smooth.
  7. Add spinach and stir until wilted, about 2 minutes.
  8. Return the seafood to the skillet. Toss gently and garnish with fresh basil.

Notes

  • Use oil-packed sun-dried tomatoes rather than dry-packed. They add richness and blend better into the cream sauce.
  • This dish pairs beautifully with garlic bread or a simple side salad.

Also Read: 10 Irresistible Asian Shrimp Recipes Ideas To Try Now

7. Garlic White Wine Shrimp and Scallop Linguine

A glass of white wine for the pan, a glass for the cook. That’s the rule. This linguine feels elegant without being complicated. The white wine deglaze creates a light, aromatic sauce that lets the seafood shine without smothering it.

Prep Time, Cook Time & Servings

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

  • 12 oz linguine
  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • 5 cloves garlic, thinly sliced
  • ¾ cup dry white wine (Pinot Grigio or Sauvignon Blanc)
  • ½ cup chicken broth
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fresh parsley, chopped
  • Juice of ½ lemon
  • Salt and pepper to taste
  • Grated Parmesan for serving

Equipment

  • Large pot for pasta
  • Large skillet
  • Colander

Instructions

  1. Cook linguine according to package directions. Reserve 1 cup of pasta water before draining.
  2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
  3. Season and sear scallops for 2 minutes per side. Remove. Cook shrimp for 2 minutes per side. Remove.
  4. Add remaining butter and garlic to the skillet. Cook for 1 minute.
  5. Pour in white wine. Scrape up any browned bits and let it reduce by half, about 3 minutes.
  6. Add chicken broth, red pepper flakes, and lemon juice. Simmer for 2 minutes.
  7. Toss in the linguine and a splash of pasta water. Stir to coat.
  8. Return the seafood to the pan, toss gently, and top with parsley and Parmesan.

Notes

  • Use a wine you’d actually drink. If it’s not good enough for your glass, it’s not good enough for the pan. That’s my golden rule.
  • Save extra pasta water—its starch helps the sauce cling to the noodles perfectly.

8. Baked Shrimp and Scallop Alfredo Casserole

Casseroles get a bad reputation, and honestly, most of them deserve it. But not this one. This baked Alfredo casserole combines creamy pasta, tender seafood, and a golden, bubbly cheese topping that’ll have everyone fighting over the corner scoops.

Prep Time, Cook Time & Servings

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Servings: 6

Ingredients

  • 12 oz penne pasta
  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 2 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1½ cups shredded mozzarella cheese, divided
  • ½ cup grated Parmesan cheese, divided
  • ½ teaspoon onion powder
  • Salt and pepper to taste
  • ¼ cup panko breadcrumbs
  • Fresh parsley for garnish

Equipment

  • 9×13-inch baking dish
  • Large saucepan
  • Large skillet
  • Whisk

Instructions

  1. Preheat oven to 375°F (190°C). Cook penne to al dente; drain and set aside.
  2. Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds.
  3. Whisk in flour. Cook for 1 minute to form a roux.
  4. Slowly pour in milk and cream, whisking constantly. Cook until thickened, about 5 minutes.
  5. Stir in 1 cup mozzarella, ¼ cup Parmesan, onion powder, salt, and pepper.
  6. In a separate skillet, quickly sauté shrimp and scallops for 2–3 minutes until just barely cooked.
  7. Combine pasta, seafood, and Alfredo sauce. Pour into the baking dish.
  8. Top with remaining mozzarella, Parmesan, and panko breadcrumbs.
  9. Bake for 20–25 minutes until golden and bubbly.
  10. Garnish with parsley and let it rest for 5 minutes before serving.

Notes

  • Undercook the pasta slightly (about 1 minute less than the package suggests). It continues to soften in the oven.
  • Leftovers reheat well in the oven at 350°F with a splash of milk to bring the sauce back to life.

9. Mediterranean Shrimp and Scallop Quinoa Bowl

When I want something healthy-ish that still feels satisfying, this bowl hits the spot. Quinoa, roasted veggies, olives, feta, and perfectly cooked seafood come together in a bowl that tastes like a vacation on the Mediterranean coast. Close your eyes and pretend you’re in Santorini—I won’t judge.

Prep Time, Cook Time & Servings

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Servings: 4

Ingredients

  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup Kalamata olives, halved
  • ½ cup crumbled feta cheese
  • ¼ red onion, thinly sliced
  • 3 tablespoons olive oil, divided
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • Fresh dill for garnish

Equipment

  • Medium saucepan
  • Large skillet
  • Large mixing bowl

Instructions

  1. Cook quinoa in water or broth according to package directions. Fluff and let cool slightly.
  2. Toss shrimp and scallops with 1 tablespoon olive oil, oregano, garlic powder, salt, and pepper.
  3. Heat a skillet over medium-high heat. Sear scallops for 2 minutes per side and shrimp for 2 minutes per side.
  4. In a large bowl, combine quinoa, cherry tomatoes, cucumber, olives, and red onion.
  5. Whisk remaining olive oil with lemon juice, salt, and pepper to make a quick dressing.
  6. Pour dressing over the quinoa mixture and toss.
  7. Divide into bowls. Top with seared seafood and crumbled feta. Garnish with fresh dill.

Notes

  • Rinse your quinoa well before cooking to remove the natural saponin coating, which tastes bitter.
  • This bowl works great for meal prep. Store the seafood separately and assemble fresh each day.

Also Read: 10 Delicious Shrimp and Pasta Recipes for Cozy Nights

10. Chili Lime Shrimp and Scallop Tacos with Slaw

I saved the fun one for last. These tacos bring bright, tangy chili-lime flavor against cool, crunchy slaw—and the combination is absolutely addictive. I’ve made these for taco night, game day, and once for a backyard party where they disappeared in about seven minutes flat.

Prep Time, Cook Time & Servings

  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Servings: 4 (about 8 tacos)

Ingredients

For the Seafood:

  • 1 lb shrimp, peeled and deveined
  • 1 lb bay scallops
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • Juice of 2 limes
  • Zest of 1 lime
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the Slaw:

  • 2 cups shredded purple cabbage
  • 1 cup shredded carrots
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • Pinch of salt

For Serving:

  • 8 small flour or corn tortillas
  • 1 avocado, sliced
  • Sour cream or crema
  • Hot sauce

Equipment

  • Large skillet
  • Large mixing bowl
  • Tongs
  • Citrus juicer

Instructions

  1. Toss shrimp and scallops with olive oil, chili powder, cumin, smoked paprika, garlic, lime juice, lime zest, salt, and pepper.
  2. Combine slaw ingredients in a bowl. Toss and refrigerate while you cook.
  3. Heat a skillet over medium-high heat. Cook scallops for 1–2 minutes per side. Remove.
  4. Cook shrimp for 2 minutes per side until pink and slightly charred.
  5. Warm tortillas in a dry skillet or directly over a gas flame for 15–20 seconds per side.
  6. Assemble tacos: slaw on the bottom, seafood on top, avocado slices, a drizzle of sour cream, and hot sauce.

Notes

  • Char your tortillas directly over a gas burner for extra flavor and texture. It takes 10 seconds and makes a world of difference.
  • Double the slaw recipe if you love a crunchy, loaded taco. There’s no such thing as too much slaw IMO.

Final Thoughts: Your Shrimp and Scallop Game Just Leveled Up

There you have it—ten shrimp and scallop recipes that cover every mood, every skill level, and every excuse you’ve ever made for ordering takeout instead of cooking. From a five-ingredient garlic butter skillet to loaded Cajun rice bowls and chili lime tacos, this list proves that seafood cooking doesn’t have to be intimidating or expensive.

Here’s what I want you to take away: the best shrimp and scallop recipes respect the ingredients. Don’t overcook them. Dry them off before searing. Season with confidence. And for the love of all things delicious, taste as you go.

Pick one recipe this week. Just one. I guarantee you’ll surprise yourself. And when you nail it, come back and try another. Before you know it, you’ll be the friend everyone calls when they need a seafood dinner that actually impresses. Now go grab that skillet—you’ve got cooking to do. 🙂

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