
Grilled Argentine Red Shrimp Skewers
Time: 25 minutes
Yield: 4 servings
Ingredients:
- For the Shrimp Skewers:
- 1 Lb Argentine Red Shrimp (tails on for presentation)
- 2 Tbsp Olive Oil
- 1 Tsp Smoked Paprika
- 1 Tsp Garlic Powder
- ½ Tsp Cayenne Pepper
- Salt & Pepper, to taste
- Skewers (wooden soaked in water or metal)
- For the Garlic-Herb Butter
- 3 Tbsp Unsalted Butter
- 4 Cloves of Garlic, minced
- Zest of one Lemon
- Juice of ½ a Lemon
- 1 Tbsp Fresh Parsley, chopped
- Pinch of Salt
- For the Street Corn Salad
- 2 Cups of Corn (fresh is best, lightly grilled)
- ⅓ Cup Crumbled Cotija or Feta Cheese
- ¼ Cup Chopped Cilantro
- 2 Tbsp Mayo
- 1 Tbsp Lime Juice
- ½ Tsp Chili Powder or Tajin
- 1 Jalapeno, Diced
- Salt & Pepper, to taste
Directions:
- Prep the Skewers. Toss shrimp in olive oil, paprika, garlic powder, cayenne, salt and pepper. Thread 4-5 shrimp per skewer. Chill while grill preheats. .
- Make the Garlic-Herb Butter. In a small pan, melt butter over low heat. Stir in garlic, lemon zest, lemon juice, parsley and pinch of salt. Let simmer for 1 minute, then remove from heat.
- Grill the Shrimp. Grill shrimp skewers over medium-high heat, 2-3 minutes per side until opaque and lightly charred. Brush the shrimp with garlic-herb butter while grilling and just after removing from heat.
- Make the Street Corn Salad. Briefly grill the corn, about 2-3 minutes. Cut corn off of the cob, mix with cotija, cilantro, mayo, lime juice, chili powder and salt in a bowl. Chill until ready to serve.

Soy-Ginger Glazed Ahi Tuna Steaks with Cucumber Salad
Time: 20 minutes
Yield: 2 servings
Ingredients:
- For the Tuna:
- 2 Nature’s Best Seafood Tuna Steaks, about 5-6 oz each
- Salt & Pepper
- 1 Tbsp Sesame Oil
- 1 Tbsp Soy Sauce
- For the Soy-Ginger Glaze
- 2 Tbsp Soy Sauce
- 1 Tbsp Honey
- 1 Tsp Sesame Oil
- 2 Cloves of Garlic, minced
- 1 Tsp Fresh Ginger, grated
- 1 Tsp Rice Vinegar
- Pinch of Red Chili Flakes
- Cucumber Salad
- ½ of a Cucumber, ribboned
- 1 Tbsp Rice Vinegar
- ½ Tsp Sugar
- Pinch of Salt
- Pinch of Red Pepper Flakes
- Optional: Serve with Jasmine Rice. Garnish with Sesame Seeds, Green Onion, Edamame or Avocado slices.
Directions:
- Prepare Cucumber Salad. Toss cucumber ribbons with rice vinegar, sugar, salt and red pepper flakes. Let sit for 5-10 minutes for a quick pickle.
- Make the Soy-Ginger Glaze. In a small saucepan, combine soy sauce, honey, sesame oil, garlic, ginger, vinegar and chili flakes. Simmer for 1-2 minutes or until slightly thickened. Set Aside.
- Sear the Ahi Tuna. Pat tuna dry and season with salt and pepper. Heat sesame oil in a skillet of medium-high heat. Add tuna steaks and sear for 3-4 minutes on each side. Add 1 Tbsp of soy sauce to the pan in the last 30 seconds of cooking to create a light crust.
- Assemble the Bowls. Layer jasmine rice, cucumber salad and any other desired toppings. Slice the tuna and place on top. Drizzle with the soy-ginger glaze and garnish with sesame seeds and green onions.

Blackened Mahi Mahi Sliders
Time: 25 minutes
Yield: 3-4 servings
Ingredients:
- 1 LB Nature’s Best Seafood Mahi Mahi, cut into 2-inch slider potions
- 1-2 Tbsp Blackened Seasoning (paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper, salt)
- 1 Tbsp Olive Oil (for searing)
- 1 Tbsp Butter (for finishing)
- Juice of ½ Lime
- 2 Cups Shredded Cabbage or Coleslaw Mix
- 2 Tbsp Green Onion, chopped
- 1 Jalapeno, thinly sliced (deseed for less heat)
- ½ Cup Shredded Carrots
- 1 Tbsp Rice Wine Vinegar
- 1 Tbsp Mayo
- 1 Tsp Stone Ground Mustard
- ½ Tsp Honey
- ½ Tsp Red Pepper Flakes
- Salt & Pepper to taste
- For Assembly: 6 Brioche Slider Buns, Butter or Olive Oil for toasting the Buns
- Optional Toppings: Pickled Red Onion, Chipotle Aioli or Sliced Avocado
Directions:
- Make the slaw: In a bowl, mix cabbage, carrots, green onions and jalapeno. In a small bowl, whisk together the vinegar, mustard, honey, lime, mayo, salt and pepper. Toss the cabbage mixture with the sauce until evenly coated. Chill in fridge.
- Prepare the Mahi Mahi: Pat the fish dry and coat each piece of mahi mahi generously with the blackened seasoning. Heat olive oil in a skillet over medium-high heat. Sear fish around 2-3 minutes per side, until deeply golden and cooked through. Add butter during the last 30 seconds for a finishing sizzle. Squeeze lime juice over the fish for added brightness.
- Toast the Buns:, Lightly butter or oil the buns and toast in a hot pan or oven until golden and crisp.
- Assemble Sliders by spreading Aioli (or choice of sauce) on bottom buns. Add a piece of Mahi, a spoonful of Slaw, and top bun. Enjoy!

Cajun Shrimp & Grits
Time: 20 minutes
Yield: 2-3 servings
Ingredients:
- 1 LB Nature’s Best Seafood 21/25 Raw Peeled & Deveined Shrimp
- 2 tbsp SoLa Cajun seasoning
- 2 tbsp olive oil (or melted butter)
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- Optional: chopped parsley, lemon wedges
Directions:
- Thaw the shrimp under cold water for 5-10 minutes. Pat them dry using a paper towel.
- In a bowl, toss shrimp with Cajun seasoning, olive oil, garlic, and lemon juice. Let sit for 5–10 minutes (optional, but adds flavor).
- Heat a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2–3 minutes per side, until shrimp are pink and opaque. Don’t overcook!
- While your shrimp are cooking, make the grits according to the package.
- Remove the shrimp from heat and place on top of your grits. Garnish with chopped parsley and a squeeze of fresh lemon juice. Enjoy!

Ready To Cook: Surimi Crab Cakes
Time: 20 minutes
Yield: 2-4 servings
Ingredients:
1 package of Nature’s Best Seafood Surimi Crab Cakes
Optional: parsley, aioli, lemon, butter lettuce
Directions:
From FROZEN state- (Air Fryer**)
(Based on a 1000 watt round basket type air fryer)
- Preheat the air fryer to 375°F.
- Remove cakes from packaging and brush cakes with butter or spray with oil.
- Place cakes in a single layer, evenly spaced, in air fryer basket.
- Cook for 13-15 minutes.
- Flip cakes and cook for another 5-6 minutes.
- Remove and let sit for 2 minutes. Serve and enjoy
**Air fryers can have varying operation methods and wattages. Please consider your appliance when following these directions.
From THAWED State- (Stove Top)
- Preheat a non-stick skillet over medium low heat.
- Add 2-3 teaspoons of vegetable oil to pan.
- Place cakes in pan in a single layer.
- Cook for 5 – 5 1/2 minutes.
- Flip over and cook for an additional 5 – 5 1/2 minutes.
- Remove from pan and let sit for 2 minutes. Serve and enjoy
From Frozen State- (Conventional Oven)
- Preheat oven to 400°F.
- Space cakes an inch apart on a greased non-stick baking sheet.
- Brush cakes with melted butter or olive oil.
- Bake cakes on an upper rack for 28-30 minutes or until 165℉ is achieved.
- Remove from the oven and let sit for 2 minutes. Serve and enjoy

Mediterranean Shrimp Pasta
Time: 30 minutes
Yield: 3-4 servings
Ingredients:
1 LB Nature’s Best Seafood 41/50 Raw Peeled and Deveined Shrimp
3/4 lb whole wheat spaghetti
1/2 red onion, diced
6 garlic cloves, minced
1 1/2 tsp dry oregano
1/2 tsp red pepper flakes
1 cup dry white wine
1 lemon (zest + juice)
1 cup chopped fresh parsley
2-3 vine tomatoes, diced
Olive oil, salt, pepper, parmesan
Directions:
Step 1 – Cook pasta according to instructions on the package, reserve ½ cup of pasta water.
Step 2 – Sauté shrimp in olive oil (1–2 min/side). Set aside.
Step 3 – In same pan, cook onion, garlic, spices. Add wine + lemon, reduce.
Step 4 – Stir in tomatoes + parsley. Season with salt + pepper.
Step 5 – Add pasta, toss to coat. Use pasta water if needed.
Step 6 – Return shrimp to pan, toss for 40 sec and remove from the heat.
Step 7 – Finish with parmesan + red pepper flakes!


Steamed Argentine Red Shrimp with Garlic Lemon Butter Sauce
Time: 10 minutes
Yield: 2-3 servings
Ingredients:
1 LB Nature’s Best Seafood Argentine Red Shrimp – Headless Shell-On
1 lemon, sliced
1 tsp Old Bay or sea salt (optional, for steaming water)
4 tbsp unsalted butter
2 cloves garlic, minced
Juice of 1/2 lemon
1 tsp Dijon mustard
1 tbsp chopped parsley
Directions:
Step 1 – Bring 1–2 inches of water to a simmer in a pot with a steamer basket or insert. Toss in lemon slices and optional seasoning.
Step 2 – Add shrimp to the steamer basket. Cover and steam for 4–6 minutes, or until shrimp are pink, firm, and opaque. Don’t overcook!
Step 3 – In a small saucepan, melt butter over medium heat. Add garlic and sauté for 30–60 seconds until fragrant.
Step 4 – Stir in lemon juice, Dijon mustard, and parsley. Season with salt and pepper to taste. Keep warm.
Step 5 – Plate the shrimp, drizzle with the warm sauce, or serve it on the side for dipping. Add lemon wedges for a fresh finish. Enjoy!

Classic Fish and Chips
Time: 1 hour
Yield: 4 servings
Ingredients:
For the Fish:
4 Nature’s Best Seafood Haddock fillets
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup cold beer (lager works well)
Vegetable oil, for frying
For the Chips:
4 large russet potatoes, peeled and cut into thick strips
Salt, to taste
For Serving:
Malt vinegar
Tartar sauce
Lemon wedges
Peas (optional, for serving)
Directions:
- Rinse the potato strips under cold water to remove excess starch. Pat them dry with a paper towel. Heat vegetable oil in a deep fryer or large pot to 325°F (165°C). Fry the potato strips in batches, ensuring not to overcrowd the fryer, until they are tender but not browned, about 5-6 minutes per batch. Remove them from the oil and drain on paper towels.
- Increase the oil temperature to 375°F (190°C). Fry the partially cooked potato strips in batches again until they are golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and sprinkle with salt while still hot.
- In a large mixing bowl, combine the flour, baking powder, salt, and black pepper. Gradually whisk in the cold beer until you have a smooth batter. It should have the consistency of thick cream. Set aside for 10-15 minutes.
- Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Pat the haddock fillets dry with paper towels and season lightly with salt and pepper.
- Dip each fillet into the batter, allowing any excess to drip off. Carefully place the battered fish into the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Fry in batches if necessary to avoid overcrowding the fryer.
- Once cooked, remove the fish from the oil and drain on paper towels. Keep warm while frying the remaining batches.
- Serve the hot fish and chips immediately with malt vinegar, tartar sauce, lemon wedges, and optional peas on the side

Seafood Boil
Time: 50 minutes
Yield: 5 servings
Ingredients:
4 quarts water
2 lemons, halved
1 large onion, quartered
4 cloves garlic, smashed
4 bay leaves
2 tablespoons Old Bay seasoning (adjust to taste)
2 tablespoon whole black peppercorns
1 tablespoon kosher salt
1 pound small red potatoes
2 ears of corn, shucked and halved
1 pound smoked sausage, cut into chunks
1 pound Nature’s Best Seafood Raw EZ Peel Medium 51/60 Shrimp
1 pound Nature’s Best Seafood Surimi Snow Crab Legs
1 pound Nature’s Best Seafood Whole Cooked Crawfish
Directions:
- In a large stockpot, combine the water, halved lemons, quartered onion, smashed garlic cloves, bay leaves, Old Bay seasoning, black peppercorns, and kosher salt. Bring the mixture to a boil for 10 minutes.
- Add the halved red potatoes to the pot. Cook for about 5-7 minutes.
- Add in two ears of corns that have been shucked and halved. Cook for 5 minutes.
- Add the chunks of smoked sausage to the pot and cook for an additional 10 minutes.
- Add the shrimp to the pot and boil for 5-7 minutes or until they turn pink.
- Add the surimi crab legs and crawfish to the pot. Arrange them evenly on top of the potatoes, sausage, shrimp, and corn.
- Let the water come to a boil then remove it from the heat.
- Drain the seafood boil and pour it onto a large serving platter or a lined table.
- Serve the seafood boil with melted butter, cocktail sauce, lemon wedges, and chopped parsley on the side for dipping and garnishing.
- Dig in and enjoy the delicious feast! Encourage everyone to roll up their sleeves and get messy, as eating a seafood boil is meant to be a fun and interactive experience.