Everyone will love this sautéed seafood medley. It only takes 20 minutes to make and only needs a few simple ingredients. Its that quick and easy. Ive been making this recipe for years. Every time I serve it to family and friends they are always reaching for seconds. Leftovers? What leftovers?.
Shrimp are a versatile and delicious seafood ingredient that can be prepared in endless ways One classic preparation that is sure to impress is a shrimp medley A shrimp medley combines shrimp with various complementary ingredients to create a hearty, robust, and flavorful dish. In this article, we will explore how to create your own sensational shrimp medley at home.
What is a Shrimp Medley?
A shrimp medley refers to any dish that features shrimp combined with an assortment of vegetables, herbs, and other seafood. The term “medley” signifies a mixture, so a shrimp medley brings together shrimp with a medley of other components.
Some classic ingredients found in shrimp medleys include
- Scallops
- Mussels
- Squid
- Imitation crab meat
- Onions
- Garlic
- Bell peppers
- Zucchini
- Tomatoes
- White wine or broth
- Butter or olive oil
- Fresh herbs like parsley, basil, oregano, and thyme
The shrimp are sautéed along with the medley of ingredients in a pan to meld the flavors The medley can be served on its own, over pasta or rice, with crusty bread, or incorporated into dishes like seafood stew. The possibilities are endless!
Benefits of a Shrimp Medley
There are many benefits to preparing a shrimp medley:
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Quick and easy: Shrimp cook rapidly, so a shrimp medley can be ready in under 30 minutes. It makes an impressive meal that requires minimal effort.
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Versatile: A shrimp medley can serve as an appetizer, side dish, entrée, topping for pasta, filling for tacos or sandwiches – you name it! Adapt it to suit any meal.
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Nutritious: Shrimp supply protein, vitamins, and minerals like selenium, zinc, and vitamin B12. Pairing shrimp with vegetables boosts the nutritional value.
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Flavorful: Sautéing the shrimp and medley ingredients together allows them to absorb all the herb and garlic flavors for a tasty dish.
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Impressive presentation: The assortment of colors, textures, and shapes in a shrimp medley makes for an appetizing presentation.
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Endless variety: Swap in different medley ingredients like mushrooms, asparagus, or fennel depending on your taste.
Tips for Making the Best Shrimp Medley
Follow these tips when preparing your shrimp medley:
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Choose fresh, raw shrimp – Don’t use pre-cooked shrimp, as it will get rubbery when sautéed. Look for raw shrimp that smells fresh, not fishy.
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Peel and devein the shrimp – Use a paring knife to peel off the shell, legs, and tail. Use a shrimp deveiner tool to remove the digestive tract.
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Pat shrimp dry – Blot with paper towels so they sear instead of steam.
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Don’t overcook – Shrimp cook fast, usually 2-3 minutes per side. Overcooking makes them chewy.
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Sear ingredients in batches – Avoid crowding the pan which steams instead of sears.
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Season simply – A little salt, pepper, garlic, and herbs go a long way. Let the seafood shine.
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Splash with wine or broth – Deglaze the pan with a bit of liquid to absorb flavors.
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Serve warm – Shrimp medleys are best served immediately after cooking while still hot.
Easy Shrimp Medley Recipes
Here are a few easy shrimp medley recipes to try at home:
Simple Sautéed Shrimp Medley
Ingredients:
- 1 lb shrimp, peeled and deveined
- 1 lb sea scallops
- 1 lb imitation crab meat
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions:
- Heat oil in large skillet over medium heat. Add garlic and sauté 30 seconds.
- Add shrimp and cook 2-3 minutes per side until pink. Transfer to bowl.
- Add scallops and cook 2-3 minutes per side until opaque. Transfer to bowl.
- Add crab and cook 1 minute, stirring occasionally.
- Return shrimp and scallops to pan. Season with Italian seasoning, salt, and pepper.
- Serve shrimp medley warm.
Shrimp & Sausage Medley
Ingredients:
- 1 lb shrimp, peeled and deveined
- 8 oz smoked sausage, sliced
- 1 onion, diced
- 1 red bell pepper, diced
- 2 garlic cloves, minced
- 1⁄4 cup white wine or broth
- Salt and pepper to taste
Instructions:
- In large skillet, cook sausage and onions over medium-high heat until browned, about 5 minutes.
- Add garlic and bell pepper and cook 2 minutes more.
- Add shrimp and cook 2-3 minutes on each side until pink.
- Deglaze pan with wine. Season with salt and pepper.
- Serve shrimp and sausage medley warm.
Mediterranean Shrimp Medley
Ingredients:
- 1 lb shrimp, peeled and deveined
- 8 oz mussels, scrubbed and debearded
- 1 zucchini, diced
- 10 grape tomatoes, halved
- 1⁄4 cup Kalamata olives, pitted and halved
- Juice of 1 lemon
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1⁄4 cup dry white wine
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Heat oil in skillet over medium heat. Add garlic and sauté 1 minute.
- Add zucchini and tomatoes. Cook 5 minutes.
- Add mussels, shrimp, and wine. Cover and cook 5 minutes until mussels open.
- Remove from heat. Toss in olives, lemon juice, and parsley.
- Season with salt and pepper. Serve warm.
Tips for Serving Shrimp Medleys
Shrimp medleys make a complete meal, but can also be served as a starter or side dish. Here are serving suggestions:
- Serve over pasta or rice to transform it into an entrée
- Pair with crusty bread or garlic bread
- Serve small portions in miniature bowls or cups as an appetizer
- Mix with mayo and stuff into a pita or sandwich
- Scoop into lettuce cups for a low carb option
- Serve as a topping for bruschetta or crostini
- Sprinkle with parsley or green onions for garnish
- Accompany with a light salad dressed with lemon vinaigrette
- Pour into hollowed tomatoes or peppers for a unique presentation
- Spoon next to seared scallops or fillets for a surf and turf duo
The possibilities are endless when working with a shrimp medley! Adjust the recipes to suit your tastes and get creative with how you assemble and serve this impressive dish.
Storing and Reheating Leftover Shrimp Medleys
Like any seafood dish, shrimp medleys are best fresh, but you can store leftovers safely for 2-3 days.
- Allow medley to cool completely before storing
- Transfer to an airtight container and refrigerate
- Reheat gently in a skillet with a bit of oil or broth
- Do not microwave, as it makes shrimp rubbery
- Add fresh herbs before serving to revive flavors
Enjoy your leftover shrimp medley in pasta, salads, sandwiches, frittatas or stir fries. The possibilities are endless for giving leftovers new life.
An Impressive Meal Made Easy
A shrimp medley takes just 20-30 minutes to prepare, but looks and tastes like an elegant, complex dish. With minimal effort, you can whip up an appetizer, entrée, or side to impress guests and satisfy seafood cravings.
Change up the medley ingredients based on your preferences and what’s in season for endless variety. A shrimp medley also makes great use of leftovers – simply toss in any vegetables or herbs you have on hand.
Served warm with a crisp white wine, a shrimp medley is sure to be a crowd-pleasing instant classic.
Try our other seafood recipes
If you make this Sautéed Seafood Medley Recipe or any other recipe on my site, please rate it with stars and tell me how it turned out in the comments space below. Thanks for visiting!.
Reasons to love the seafood medley
- It’s easy: this recipe only needs a few simple food items. Just seafood and a few simple spices, no fancy sauces.
- Each piece of seafood only needs a few minutes on the stove, and the whole dish is ready in twenty minutes.
- It can be an appetizer, a side dish, or the main dish for dinner if you put it on top of rice. You can change or remove some seafood ingredients, but the cooking time may change.
- Like in our Beef and Popcorn Shrimp Tacos, we use shrimp that are raw, peeled, deveined, and have their tails cut off.
- Imitation Crab: Any imitation crab will do. Crab sticks or crab chunks. Slice these into relatively small pieces.
- Scallops: Scallop sizes are similar to shrimp. You should buy scallops that aren’t too big, because they cost more and have to be cut up anyway.
- Garlic: 3 to 4 medium garlic cloves. Pressed or minced.
- Oil: Mix with the garlic and enjoy the aroma!
- Just a little of this seasoning will make a big difference. I bought ready-made Italian seasoning at the store and use it in a lot of different dishes, like this healthier oven-baked poutine.
See ingredient quantities in the recipe card below
- Oil: instead of oil, you can use unsalted butter.
- For Italian Seasoning, you can also add dried basil, oregano, rosemary, and thyme in equal amounts, like one teaspoon of each. You can save this mixture and use it in other recipes later on. Youll need only one teaspoon of seasoning for this recipe.
- Add some vegetables: sauté some vegetables of your choice before you cook the shrimp and other seafood. Some good choices are leek, bell pepper, and zucchini; add salt to taste.
- To make it hot, add cajun seasoning or hot sauce to taste.
STEP 1: Heat a large skillet or a non-stick pot over medium heat. Add 1 tablespoon of butter and minced garlic. Saute the garlic for about 20-30 seconds.
STEP 2: Add the shrimp and saute for 3 to 5 minutes, flipping them over halfway through. The shrimp will turn opaque white and pink. Transfer them to a large mixing bowl.
Step 3: Add a little more cooking oil or butter and sauté the scallops for 3 to 5 minutes, depending on how big they are. Transfer the scallops to the mixing bowl with the shrimp.
STEP 4: Add the diced crab to the skillet and saute for about 2 minutes, stirring occasionally. Transfer the crab to the mixing bowl and stir in 1 teaspoon of Italian seasoning. Serve warm.
- When you sear shrimp, don’t stir them. Just cook one side and then flip them over to cook the other side.
- Do not overcook shrimp; they will become rubbery. Just until they are opaque white and pink, sear them. Then take them out of the hot pan.
- Make sure the scallops are patted dry before sauteeing
- When cooking shrimp and then scallops, don’t pack the pan too full.
In this recipe, I used 16/20 count per pound. Shrimp sizes are usually indicated by numbers, specifying how many shrimp (approximately) there are in a pound. For example, 16/20 means there are approximately 16 to 20 shrimps per pound in the package. So, the lower the number, the bigger the shrimp. If there is a letter “U” in front of the number of shrimp, like U10, it means that there are less than 10 shrimp per pound. You don’t have to buy very big shrimp, but really small shrimp will shrink a bit when they’re cooked, so don’t buy them. Those are great for salads, though.
Place frozen shrimp in a clean bowl filled with cold water. Do not open the package until the shrimp are completely thawed. Let shrimp thaw inside the water for 15 – 20 minutes, mixing with your hands halfway through. If you are thawing the day before using, simply place the shrimp in the refrigerator. Pat the shrimp dry with a paper towel before searing.
Sometimes you can find shrimp that have already been peeled but the tail is left on. This is easy, just peel the tail off. I purchased shrimp with the head off and deveined, but the shell is still on the shrimp. Use a colander and, under cool water, peel the shell gently. When shrimp are deveined, the shell has already been cut along the back of the shrimp, making it easier to peel.
Serve the sauteed seafood medley warm. Not hot, not cold.
At a dinner party, I like to serve this dish between the starters or salads and the main course. Your guests won’t see it coming! It goes well with a simple appetizer like this Smoked Salmon and Cucumber Asparagus Appetizer and a fresh salad like this Asparagus and Mango Salad Recipe. The seafood medley is the starter, and these Slow Cooker Sweet Duck Legs are the main dish that everyone will love. Since I put it in the slow cooker in the morning, I don’t have to worry about making a main dish that night. It cooks slowly on its own. I just concentrate on chopping the salads and making appetizers.
Store the seafood medley in an airtight container in the refrigerator for up to 3 days.
Fry the food with one tablespoon of oil in a nonstick skillet over medium-high heat. This is the best way to warm it up again. It will take just about 2-3 minutes to reheat.