AmazingRibs.com is supported by our Pitmaster Club. Also, when you buy with links on our site we may earn a finder’s fee. Click to see how we test and review products.

Smoked And Grilled Seafood Recipes From AmazingRibs.com

Share on:

I was raised in Florida and Dad always had a boat, at first a small runabout that we used for fishing on the inland waterways, and after many years, a 32′ cabin cruiser that we could take into the ocean. We loved fishing and spent many quality hours together bringing home dinner. I live inland now, but if I still lived on the coast I would be Fishhead. I love fish and I consider it meat since it is the protein based muscle of an animal.

My allergy to the bugs

When I was in high school in Florida I spent hours catching crabs with fish heads on the Intracoastal Waterway and India River off Merritt Island. At parties I popped shrimp like M&Ms. I spent a summer in Maine feasting on lobster. And then one day, after a fabulous restaurant meal of soft shell crabs, my favorite food on the planet, my throat started to constrict. A few weeks later I had more softshells and it happened again, accompanied by hives this time. I was allergic to crustaceans, the ocean bugs. Fortunately, I could still eat fin fish, clams, mussels, scallops, and squid.

Shrimp, crab, crawfish, and lobster have exoskeletons, which is to say their shells behave like bones for structural support. According to the Mayo Clinic, the symptoms include itching, hives, tingling in the mouth, and even difficulty breathing called anaphylaxis. In some cases, it can be fatal. The reaction seems to be occur when Immunoglobulin E (IgE) antibodies in the blood come into contact with certain proteins in the crustaceans, probably tropomysin. I can’t even breath the vapors when I cook shrimp. It was thought for years that there was a relationship between iodine in the shellfish and antibodies, but this has been disproven. Like me, many people don’t develop the allergy until later in life. When I learned I couldn’t eat softshells anymore, I contemplated suicide, but I have just learned to live on fin fish and bivalves. Sigh.

Po boy with lid off showing shrimp and andouille

BBQ Shrimp And Andouille Po Boy Grills Up A Taste of N’awlins

By:

Meathead

Savory New Orleans BBQ shrimp and spicy Andouille sausage are the stars of the show in this recipe for a grilled po boy. Served on crusty French style bread and packed full of meat and/or seafood, the po' boy sandwich is a New Orleans staple and our Barbecue Shrimp & Andouille Po-Boy twist is surely an instant classic.
Plated smoked filet mignon with butter poached lobster tail

A Romantic Surf-and-Turf: Lightly Smoked Filet Mignon With Butter Poached Lobster

By:

Clint Cantwell

Romance is in full bloom with this mouthwatering take on traditional surf-and-turf. Delectable lobster tails are poached in butter then sliced and served atop a smoky and perfectly seared beef filet in this recipe for lightly smoked filet mignon and butter poached lobster! Your loved one will surely thank us after!
Grilled oysters in the shell

Grilled Oysters With Roasted Garlic Butter And Romano

By:

Dave Joachim

If you've only ever eaten oysters raw, this recipe will be a revelation. And if you've never warmed up to oysters, give this recipe a try. Oysters Grilled with Roasted Garlic Butter and Romano are easy to make, drenched with rich flavors, and utterly delicious.

How To Shuck An Oyster And Cook It Like A Pro, Safely And Properly

By:

Meathead

Opening an oyster shell isn't hard once you know how. Here's how.
Mussels in a pile

Mussels Mariniere: Great Finger Food From France That Works For Clams Too

By:

Meathead

This classic mussels (Moules Mariniere) recipe from France is so easy. And it's finger food. After simmering in a flavor rich white wine, cream, and tomato sauce, the mussels are served, shells and all, into big shallow bowls with plenty of the liquor laden broth and serve with crusty bread or grilled bread.
Griddle grilled crab cake topped with aioli

Mouthwatering Crab Cakes, Griddle Grilled To Perfection

By:

Clint Cantwell

Jumbo lump crab meat shines brightly in this recipe for griddle grilled crab cakes with rosemary aioli. Exceptional crab cakes begin with high quality crab, gently blended with a minimum amount of other ingredients so that the crab remains the star of the show, then finished on the grill.
Grilled fish taco in a corn tortilla

Grill The Ultimate Fish Tacos

By:

Meathead

Fish tacos may be the best recipe ever to come from Mexico and this method produces superb results.
Grilled catfish sauced and plated

Make Grilled Catfish That Doesn’t Stick With This Genius Trick

By:

Clint Cantwell

A base of sliced citrus is the key to perfectly grilled fish in this recipe for grilled blackened catfish with charred lemon cream sauce. Grilling the catfish fillets on top of orange slices ensures the fish won't stick to the grill grate and adds a touch of citrus flavor.
grilled sea bass in wasabi crust

Get A Taste Of Japan With This Whole Sea Bass Grilled In Wasabi Crust

By:

Dave Joachim

Slashing a whole sea bass helps it grill more evenly and gets the seasoning closer to the meat. Here, those slashes deliver the bracing Japanese flavors of wasabi, lemon zest, garlic, and ginger.
Seared salmon on a salad

Simply Delicious Seared Salmon On A Salad

By:

Meathead

Take ordinary salads over the top with this tested recipe for crispy crusty salmon. Fresh salmon is cooked on the grill with a griddle until it's interior is perfectly cooked and buttery while the skin is crackling crisp. The fish is then served on dressed romaine lettuce along with grated parmesan and garlic croutons.

Cooking Fish On A Wooden Plank: Separating Fact From Fiction

By:

Meathead

Planking is a popular method for cooking fish like salmon on a grill. Fans claim that soaking the wood in water gently steams the fish, which gets nice and smoky from the smoldering wood. Planking makes a nice presentation and helps keep fish from sticking to the grill, but the rest is mostly bunk. Here's the science.
native American style smoked salmon

Schmancy Hot Smoked Salmon Recipe

By:

Meathead

No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Unlike the stuff we put on bagels, it is "hot smoked" at about 225°F. This smoked salmon is perfect served on its own, in potatoes, in scrambled eggs or risotto, or in a sandwich.
Woman eating a salmon sausage sandwich

Salmon Burgers And Sausages

By:

Chef Ryan

In this tested recipe you'll learn how to make your own flavor packed homemade salmon sausage. Perfectly seasoned, the salmon sausage can either be made into stuffed links, tubeless links, patties, or meatballs. at your next cookout, try serving it on a crusty bun with flavored mayo, lettuce, and tomato.
Melissa Cookston and John Wheeler

Melissa Cookston’s Grilled Bacon Wrapped Stuffed Shrimp Recipe

By:

Meathead

Create a grilled bacon wrapped stuffed shrimp appetizer with only five ingredients thanks to this award winning recipe courtesy of pitmaster Melissa Cookston. Cookston won the 2012 Kingsford Invitational by taking first place in five categories including this delicious bacon wrapped stuffed shrimp recipe.
grilled shrimp atop grits

Show Some Southern Flair With Grilled Shrimp And Grits

By:

Clint Cantwell

Enjoy a taste of the south with this tested recipe for a grilled twist on the classic pairing of shrimp and grits. Whether it’s for brunch, lunch, or dinner, this delicious combination of rich and creamy stone ground grits and perfectly grilled shrimp is sure to please any crowd.

Griddle Up Shrimp And Cheesy Polenta Cakes

By:

Paul Sidoriak

Shrimp and corn are a match made in heaven. Instead of the usual shrimp and grits, enjoy the combination in this recipe for Griddle Grilled Shrimp with Cheesy Polenta Cakes. A white wine griddle sauce takes this recipe up a notch.
Shrimp boil on newspaper

Easy Foil Packet Shrimp Boil For A Taste Of The Beach In Your Backyard

By:

Clint Cantwell

This mouthwatering grilled shrimp boil recipe is an effortless family style feast for your backyard cookout. There’s something truly engaging about diving into a steaming hot peel-and-eat shrimp boil, fingers dripping with spicy juices as you devour the tender shrimp, potatoes, sausage, and corn, all done on the grill.
this item is for members only
Grilled split lobster tail plated

Lobster Tails With Chimichurri Butter, A Decadent Sous-Vide-Que Dish

By:

Clint Cantwell

Cooked to perfection with sous vide then lightly charred on the grill, this sous-vide-que lobster tail recipe is the best grilled lobster you'll ever taste. Poached in butter during a temperature controlled sous vide water bath, the lobster is rendered moist and tender before adding a touch of BBQ smoke, char, and crowned with a chimichurri sauce.
Grilled half lobster

Grilled Lobster Puts That Bland Boiled Stuff To Shame

By:

Meathead

Boiled lobster is good, but grilled lobster is better and here is the only recipe you need to make it happen! Undiluted by boiling water, the lobster flavor truly shines through when cooked quickly over live fire, not to mention the added smoky depth. Lobster is split in half, grilled, and basted with butter.
this item is for members only

Lobster Bisque That Will Make Your Guests Beg For More

By:

Meathead

A simple cream-based lobster bisque that will have your guests crying for more.
chilean sea bass

How To Make “Close Proximity Smoked Fish”

By:

Meathead

If we want to get some smoke on quick cooking fish we need to place the fish in close proximity to smoldering wood. Here is a technique that gives fish just the right kiss of smoke without overwhelming its natural beauty.
Platter filled with tempura battered fried vegetables

Easy Tempura Beer Batter For Deep Frying

By:

Meathead

Tempura batter is light, lacy, and ultra crispy. It is ideal for deep frying vegetables and seafood. In this recipe, the bubbles from beer or club soda help achieve the right texture.
smoked mullet at starfish

The Best Tartar Sauce For Fish And Other Seafood

By:

Meathead

Tartar sauce is the popular condiment for grilled or smoked fish. While many store bought tartar sauces can be bland and boring, this home made version is sure to become your go-to side sauce for your favorite fish dishes.
Vegetables on sheet pan

The Only All-Purpose Marinade And Brinerade Recipe You Need For Seafood And Vegetables

By:

Meathead

As I explain in my article on the science and myths of marinades, they don't penetrate most foods very far. The exceptions are seafood and vegetables. This one is based on a wonderful, herby salad dressing that my wife created.
drizzling oil on pepe's white clam pizza

Pepe’s Style White Clam Pizza Recipe

By:

Meathead

Pepe's on Wooster St. in New Haven CT is one of the most famous pizza places in the world, and their most famous pie is the White Clam Pizza. Duplicating Pepe's pies is impossible, but you can come close at home with the right ingredients, and a little love. Here's the recipe for creating a delicious white clam pizza in your kitchen.

The Science of Clams

By:

Meathead

There are many varieties of clam, and many ways they are sold. Here's what a cook needs to know.

The Science of Shrimp

By:

Meathead

Understanding labeling of shrimp, shrimp sizes, and how to buy, and clean shrimp.

Related articles

Published On: 4/24/2019 Last Modified: 12/29/2021

 

High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!

Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.

Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.


Post comments and questions below

grouchy?

1) Please try the search box at the top of every page before you ask for help.

2) Try to post your question to the appropriate page.

3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.

4) If you are a member of the Pitmaster Club, your comments login is probably different.

5) Posts with links in them may not appear immediately.

Moderators

  Max

Click for comments...

Spotlight

These are not paid placements, they are a curated selection of reviewed products.

All of the products below have been tested and are highly recommended. Click here to read more about our review process.

Use Our Links To Help Keep Us Alive

Many merchants pay us a small referral fee when you click our links and purchase from them. This has zero impact on the price you pay, but has a major impact on our ability to maintain and improve this site so please click our “buy now” buttons on product reviews!


GrillGrates Take Gas Grills To The Infrared Zone


GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


The Pit Barrel Cooker May Be Too Easy


The PBC has a rabid cult following for good reason. It’s among the best bargains for a smoker in the world. This baby cooks circles around cheap offset smokers because temperature control is so much easier. Click here to read our detailed review and the raves from people who own them.


Groundbreaking Hybrid Thermometer!

Thermapen One Instant Read Thermometer

The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth, and Wi-Fi connectivity. Couple that with high standards of design and workmanship and it’s a “must own.” Click here to read our comprehensive Platinum Medal review.


Bring The Heat With Broil King Signet’s Dual Tube Burners

3 burner gas grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.