shrimp and crab recipe
The Best shrimp and crab recipe
I love how this recipe balances rich flavors with healthy ingredients—no heavy sauces, just bright, balanced taste that doesn’t weigh you down. The shrimp and crab are packed with protein and omega-3s, so it’s great for keeping energy steady, and the garlic and lemon add natural brightness without needing extra sugar. Plus, it’s so versatile: you can swap out shrimp for scallops, or even use just crab for a lighter version, and it still works. It’s the kind of dish that feels like a treat but doesn’t feel like a splurge, which is why I keep it in my rotation.
Creamy Garlic Shrimp and Crab Skillet
A quick, flavorful dish combining tender shrimp and sweet crab meat in a rich garlic sauce, perfect for weeknight dinners. The dish balances bold flavors with a light, creamy finish.
🥘Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb lump crab meat (cooked and drained)
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1 tbsp lemon juice
- Salt and black pepper to taste
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill
- 1 tbsp olive oil
👨🍳Directions
-
1
Heat olive oil in a skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2–3 minutes per side. Remove shrimp and set aside. -
2
In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant but not browned. Pour in chicken broth and let it simmer for 2 minutes. -
3
Reduce heat to medium-low, then stir in heavy cream. Simmer for 3–4 minutes until the sauce thickens slightly. Season with salt, black pepper, and lemon juice. -
4
Return shrimp to the skillet and stir to coat evenly. Add cooked crab meat and parsley, mixing gently to distribute. Cook for 1–2 minutes until heated through. -
5
Remove from heat and stir in chopped red onion and dill. Taste and adjust seasoning if needed. Garnish with extra dill and serve hot.
🔧Equipment
- Skillet (8-inch nonstick)
- Mixing bowl
- Wooden spoon
- Fine-mesh strainer
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Garlic Shrimp and Crab Skillet Works
❓ Frequently Asked Questions About Creamy Garlic Shrimp and Crab Skillet
How do I know when the shrimp and crab are cooked through?
Yes, shrimp and crab should be pink and opaque throughout when fully cooked. For shrimp, they should reach an internal temperature of 145°F (63°C). Crab meat should be firm and easily flake with a fork. If unsure, pull them out of the pan a few minutes early—they’ll keep cooking on the residual heat.
Can I substitute any of the ingredients if I don’t have them on hand?
Mostly yes, but keep the protein and acid balance in mind. Swap shrimp for scallops or mussels, and replace lemon juice with vinegar or even a splash of white wine. For the crab meat, use cooked lobster tails or imitation crab if needed, though texture may differ slightly. Skip the butter sauce if you’re avoiding dairy, but the creamy garlic aioli still works with sour cream or Greek yogurt.
How long should I simmer the shrimp and crab mixture?
Simmering time depends on the protein. Shrimp cook in about 2–3 minutes per side in a hot pan, while crab meat takes roughly 4–5 minutes. Start checking them 1–2 minutes before the full time to avoid overcooking. The sauce should reduce slightly but stay slightly glossy—don’t let it boil hard.
What if I don’t have a heavy-bottomed pan for searing?
A nonstick or cast-iron pan will work, but for best results, use a heavy-bottomed one to distribute heat evenly and prevent sticking. If your pan isn’t heavy, add a layer of parchment paper under the shrimp before adding oil to avoid direct contact. The key is high heat—just don’t let the oil smoke.
Can I prep this dish ahead of time and reheat it?
Yes, but reheat carefully to avoid drying out the proteins. Assemble the dish the night before, cover, and refrigerate. Reheat gently in a 300°F (150°C) oven for 15–20 minutes, stirring occasionally, or on the stovetop over low heat with a splash of water or broth to keep it moist. Avoid microwaving directly on the protein.
