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Here’s What to Cook Every Night This Week (July 11 – 17)

Burgers and hot dogs tend to steal the show, but in our book, summer is synonymous with seafood season. Crab legs, fresh oysters, lobster rolls—there’s no shortage of ocean fare to indulge in, and we like to do so on a beach whenever possible. You may not get to feel sand beneath your feet this week, but these seven seafood dinners should hold you over in the meantime. They’re impressive yet easy to prepare, plus will help you branch out beyond your usual lemon salmon fillet.

50 Surprising Ways to Cook Shrimp


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Shopping List

Produce
3 lemons
7 garlic cloves
6 limes
2 ears corn
1 pint cherry tomatoes
12 ounces collard greens
2 heads red cabbage
6 medium carrots
2 medium peaches
One 1-inch piece ginger
1 pineapple
1 orange
1 serrano pepper
5 stalks celery
2 leeks
1½ pounds Yukon Gold or russet potatoes
1 head green cabbage
1 red onion
1 jalapeño
2 bunches dill
4 bunches parsley
1 bunch basil
3 bunches cilantro
2 bunches chives
1 bunch scallions
1 bunch rosemary

Meat
Six 8-ounce fillets of fish of your choice (such as tilapia, cod or haddock)
16 large sea scallops (about 1½ pounds)
24 large shrimp (about 1 pound)
4 center-cut salmon fillets (6 to 8 ounces each)
1¼ pounds cooked lobster meat
2 pounds mussels
2 large eggs
1¾ pounds tilapia

Dairy
2 sticks unsalted butter
3 ounces sour cream

Grains
2 ounces breadcrumbs (or a handful of crackers, like Ritz or saltines)
16 mini brioche hot dog buns or rolls
12 taco-size corn tortillas

Canned and Packaged Goods
3 ounces dry-roasted peanuts
2 ounces peach or white balsamic vinegar
Sesame seeds
2 ounces low-sodium chicken broth
Pickled red onions
8 ounces dry white wine
4 ounces seafood broth (or water)
Taco seasoning

Pantry Ingredients: kosher salt, freshly ground black pepper, yellow mustard, extra-virgin olive oil, sugar, vegetable oil, sriracha, distilled white vinegar, ancho or chipotle chile powder, chili powder, ground cumin, dried oregano, ground cinnamon, avocado oil, mayonnaise, Dijon mustard, tomato paste, all-purpose flour, rice vinegar

Monday: 15-minute Herb-crumbed Fish

It doesn’t get more foolproof than this sheet pan delight. Simply blitz the herb topping in the blender or food processor, dress the fish and bake until tender. Double the herb crumb to store in the freezer for future last-minute meals.

Tuesday: Pan-seared Scallops With Citrusy Corn Succotash

Buttery corn and plump seared scallops are a match made in summer heaven. Scallops may feel intimidating to prepare at home, but they only require two minutes of cooking per side. Just be sure to thoroughly dry them before placing them in the pan for a drool-worthy crust.

Wednesday: Sriracha Shrimp Skewers With Collard-peach Salad

Grilled skewers are our love language. Here, they’re loaded with spicy, citrusy shrimp, the ultimate pairing for the refreshing peach-topped salad. If you’re using wooden skewers, soak them in water for 30 minutes before grilling so they don’t burn.

Thursday: Salmon Al Pastor

Flaky, juicy salmon takes over for traditional pork in this 40-minute masterpiece. The fish is seasoned with a zingy mix of ancho chile powder, cumin, citrus juice and pineapple. Finish it with homemade quick-pickled onions for a pop of color and fresh flavor.

Friday: Mini Lobster Rolls

One bite and boom, you’re on a boat in Portland, Maine, living your best life. These cuties only take 25 minutes to pull off, since they start with pre-cooked lobster meat. The only “cooking” you’ll have to do is toast the buns.

Saturday: Moules-frites (steamed Mussels And Fries)

This French classic is simpler to prepare than you think, down to the lemon-herb aioli for the herby shoestring fries. The mussels come together in a single skillet in less than 15 minutes, so make sure you have a cold bottle of white at the ready.

Sunday: Crispy Baked Fish Tacos With Cabbage Slaw

Even picky kids won’t be able to turn their noses up at these tilapia-stuffed tacos. They’re already crowned with cabbage slaw, but go the extra mile by drizzling them with sour cream and guac, too.


For even more great recipes, check out our first cookbook, Only the Good Stuff.