Southern Garlic Shrimp Salmon

Why I Love This Recipe

I love how this dish feels both indulgent and simple. It comes together in about 35 minutes but looks and tastes like something you’d order at a restaurant. The salmon is perfectly seared, the shrimp are juicy and seasoned just right, and the creamy garlic sauce ties everything together with a luscious, slightly spicy finish. It’s also naturally gluten-free, which makes it a great go-to when I need a dish everyone can enjoy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 salmon fillet

• 12–15 large shrimp, peeled and deveined

• 2 cups cooked white rice

• 3 tbsp butter

• 3 tbsp olive oil

• 5 cloves garlic, minced

• 1 cup heavy cream

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp dried parsley

• ½ tsp cayenne (optional)

• Salt and black pepper, to taste

• 1 tsp lemon juice

Directions

1. I start by seasoning the salmon with salt, pepper, paprika, and a little oil.

2. In a hot skillet over medium heat, I sear the salmon until golden on both sides and cooked through—about 4–5 minutes per side depending on the thickness. Then I set it aside to rest.

3. In the same pan, I melt the butter and sauté the minced garlic for about 1 minute until it becomes fragrant but not browned.

4. I add the shrimp to the pan, seasoning with salt, pepper, paprika, and parsley. I cook them for 2–3 minutes per side until they turn pink and opaque.

5. I pour in the heavy cream and stir in the onion powder and cayenne. I let it simmer gently until the sauce thickens slightly, about 3–5 minutes.

6. I add the lemon juice and stir it into the sauce to brighten the flavor.

7. To serve, I plate the warm cooked rice, top it with the salmon, and spoon the creamy shrimp and garlic sauce over everything.

Servings and timing

This recipe makes about 2 hearty servings and takes 35 minutes total—15 minutes to prep and 20 minutes to cook. It’s a great choice for a weeknight dinner that feels like a weekend indulgence.

Variations

Sometimes I add a handful of spinach or chopped sun-dried tomatoes to the sauce for extra color and depth. For a smoky twist, I swap in smoked paprika or add a splash of hot sauce. If I’m feeling fancy, I finish the dish with a sprinkle of fresh parsley or scallions on top. And for a lower-carb version, I serve it over cauliflower rice or roasted vegetables.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I warm it gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much. I avoid microwaving the salmon to keep it from drying out.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just make sure to thaw and pat them dry before cooking so they sear properly.

What’s the best substitute for heavy cream?

If I want to lighten the sauce, I’ve used half-and-half or even coconut cream for a dairy-free option. The texture won’t be quite as rich, but it still works well.

Can I bake the salmon instead?

Absolutely. When I want a hands-off approach, I season the salmon and bake it at 400°F for 12–15 minutes. It still turns out tender and flavorful.

Is this recipe spicy?

It has a gentle kick, thanks to the optional cayenne. I adjust the heat depending on who I’m serving—sometimes I skip it entirely, and other times I add a little extra for more punch.

Can I make this ahead?

I prefer to make it fresh, but I’ve prepped the sauce and cooked the rice in advance. Then I just sear the salmon and shrimp before serving to keep everything tasting fresh.

Conclusion

Southern Garlic Shrimp Salmon is rich, creamy, and packed with flavor—the kind of dish that turns any dinner into something special. It’s surprisingly quick, endlessly satisfying, and always gets compliments at the table. Whether I’m cooking for myself or someone else, this one’s a winner every time.

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