Grilled Salmon and Shrimp with Fried Rice: A Bold, Flavor-Packed Seafood Feast
If you’re looking to impress dinner guests, indulge your taste buds, or simply shake up your weekly meal plan, this Grilled Salmon and Shrimp with Fried Rice is the perfect recipe to try. With a savory combination of smoky grilled salmon, succulent shrimp, and umami-rich fried rice, this dish strikes the perfect balance between elegance and comfort food. Whether you’re a seafood lover or exploring healthier protein options, this recipe delivers bold flavor, beautiful presentation, and a satisfying texture in every bite.
This recipe is for home cooks who want restaurant-quality results without the fuss. It’s also ideal for pescatarians, healthy eaters, and anyone seeking a fresh and vibrant alternative to the typical weeknight meal. With minimal prep time and a cook time under 30 minutes, this dish fits easily into a busy schedule while still feeling special.
Let’s dive into the details so you can bring this irresistible seafood feast to life in your own kitchen.
Why You’ll Love This Recipe
- Quick and easy: 35–40 minutes from start to finish
- Rich in protein and healthy fats
- Customizable with pantry staples
- Perfect for entertaining or meal prep
- Bursting with color and flavor
Ingredients Overview
Here’s a full breakdown of the ingredients you’ll need:
For the Grilled Salmon:
- 2 salmon fillets (skin on)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tbsp fresh lemon juice
For the Shrimp:
- 12 large shrimp (peeled and deveined)
- 1 tbsp olive oil
- Salt and pepper (to taste)
- 1 tsp paprika
- 1 tsp garlic powder
For the Fried Rice:
- 2 cups cooked white rice (preferably day-old for best texture)
- 1 tbsp sesame oil
- ½ cup peas (fresh or frozen)
- ½ cup carrots (diced)
- 2 large eggs (beaten)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp chopped green onions (for garnish)
- Lime wedges (for serving)
Kitchen Equipment Needed
To execute this dish seamlessly, gather the following kitchen tools:
- Grill or grill pan
- Skillet or wok
- Mixing bowls
- Tongs and spatula
- Knife and cutting board
- Measuring spoons
- Citrus juicer (optional)
Step-by-Step Instructions
1. Prepare the Grilled Salmon
Start by preheating your grill to medium-high heat. Brush each salmon fillet with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Place them on the grill skin-side down. Grill for 4–5 minutes per side until the skin is crisp and the flesh is opaque and flaky. Once off the heat, drizzle with fresh lemon juice for a citrusy brightness.
2. Cook the Shrimp
While the salmon is grilling, heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the shrimp with salt, pepper, paprika, and garlic powder. Sear the shrimp for 2–3 minutes per side until pink and curled. Set aside.
3. Make the Fried Rice
In a large skillet or wok, heat sesame oil over medium-high heat. Add diced carrots and peas, cooking for 3–4 minutes until tender. Push the vegetables to one side and scramble the beaten eggs on the other side. Once the eggs are cooked, mix them into the vegetables.
Add the day-old rice, soy sauce, and oyster sauce if using. Stir-fry everything for 5–7 minutes, allowing some rice to crisp on the bottom for added texture.
4. Assemble and Serve
On a large platter or individual plates, create a generous bed of fried rice. Arrange the grilled salmon and shrimp on top. Garnish with chopped green onions and serve with lime wedges on the side for a final pop of freshness.
Expert Tips & Variations
- Use day-old rice: This prevents the fried rice from becoming mushy. Freshly made rice tends to be too moist.
- Get a good sear: Don’t move the salmon or shrimp too much while cooking. This allows a crust to form and locks in moisture.
- Add heat: A dash of chili flakes or a spoonful of sambal oelek can bring in a spicy kick.
- Swap the protein: Not a fan of salmon? Try grilled tilapia or mahi-mahi. For a surf-and-turf twist, substitute shrimp with grilled chicken or tofu.
- Make it gluten-free: Use gluten-free soy sauce (tamari) and skip the oyster sauce.
How to Store and Reheat Leftovers
This dish stores beautifully and makes for a delicious next-day lunch or dinner.
- Refrigerate: Store leftovers in airtight containers for up to 3 days.
- Reheat: For best results, reheat in a skillet over medium heat with a touch of oil to preserve the texture of the rice and seafood.
- Freeze (optional): Fried rice freezes well for up to 2 months. Avoid freezing the seafood as it may become rubbery when reheated.
Suggested Pairings
- Drink Pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the seafood perfectly. For non-alcoholic options, try sparkling water with lemon or a chilled green tea.
- Side Dishes: While this recipe is quite complete, you can serve it with a simple cucumber salad, seaweed salad, or steamed edamame for a light and refreshing accompaniment.
- Sauces: A drizzle of spicy mayo or sweet chili sauce can elevate the flavor even more.
Frequently Asked Questions
Can I cook the salmon and shrimp in the oven or air fryer instead of grilling?
Yes! If you don’t have a grill:
- Oven: Bake the salmon at 400°F (200°C) for 12–15 minutes. Shrimp can be roasted for 7–9 minutes.
- Air fryer: Air fry salmon fillets at 390°F (200°C) for about 10–12 minutes and shrimp for 6–8 minutes.
Can I use brown rice or quinoa instead of white rice?
Absolutely. Brown rice and quinoa both make nutritious substitutions. Just make sure they’re cooked and cooled before stir-frying for the best texture.
How do I know the salmon is fully cooked?
The flesh should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C).
Is the oyster sauce essential?
Not at all. It adds a deeper umami flavor, but the dish is still delicious without it. You can also substitute with hoisin sauce or a splash of fish sauce for a similar effect.
Can I meal prep this?
Yes! You can prepare all components in advance and assemble them when ready to eat. Store each component separately for the best texture.
Final Thoughts
This Grilled Salmon and Shrimp with Fried Rice is more than just a recipe—it’s an experience. The flavors are bold, the textures are satisfying, and it presents beautifully for guests or even a solo weeknight indulgence. Whether you’re grilling outdoors or making this on the stovetop, you’ll feel like a gourmet chef serving up restaurant-worthy seafood right from your kitchen.
