How To Make Creamy, Zesty Shrimp And Scallops With A Twist

Make Creamy Zesty Shrimp And Scallops_2

June 30th, 2019   |   Updated on June 27th, 2022

Weekend dinner nights are really the best. There is something about knowing that you don’t have to wake up early in the morning that just gives you a happy spring in your step and makes you feel inspired as you bounce into the kitchen.

Not sure what to cook this weekend? Maybe you are a little fed up of the same old dinners Friday through Sunday and are looking for something with a little extra pizazz to really wow the family and have them rushing over to the dinner table.

That is where this creamy, zesty, shrimp and scallops recipe will really help you out. Not only is it quick and easy to prepare, but it contains a really innovative mix of flavors that your family will go nuts about.

This recipe is all about contrasts and provides you with a tantalising taste sensation from the powerful kick of the smoked paprika to the sharp bite of the lemons and limes, not to mention the creamy consistency of the blended avocados and Greek yoghurt that contrast so fantastically with the natural crunch of fresh sweetcorn and shrimp.

All of this mixed together goes on to make what I like to call the best seafood dinner of all time.


Here is a list of absolutely everything you need to make the most delicious paprika and lime shrimp and scallops dinner for four this weekend. Ready, set, cook!

  • Olive oil as required
  • 20 scallops
  • 20 shrimp
  • 4 cups of sweetcorn
  • A dash of sea salt
  • 2 tbsps of smoked paprika
  • 4 medium zucchini
  • 2 avocados (chopped)
  • 2 cups of plain Greek yoghurt
  • Juice of 3 limes
  • Juice of 1 lemon


Make Creamy Zesty Shrimp And Scallops

Not too sure about what to do? Not to worry as this is recipe has a few basic steps that you will be able to complete with your eyes shut (just don’t try that). Give it a go!

  1. Heat a little oil in a skillet or frying pan for a few minutes on a medium heat.
  2. Cook scallops for 2-3 minutes per side then remove from the skillet and set aside. Then cook the shrimp for 2-3 minutes per side or until they are pink and then remove from the skillet and set aside.
  3. Add the 4 cups of sweetcorn into the skillet also adding the salt, smoked paprika, shrimp and scallops and cooking for 5 more minutes, stirring periodically.
  4. While waiting, slice the zucchini into long, thin strips.
  5. Using a food processor or blender, whisk together the chopped avocados, lime juice, lemon juice and plain Greek yoghurt. Remove from the blender or food processor and then stir in the zucchini strips and gently fold into the mix.
  6. Spoon the zucchini, lemon juice, lime juice, avocado and Greek yoghurt mix into 4 bowls. Top with the shrimp, scallops and sweetcorn.

Bump it up

Have you got family coming over at the weekend and are thinking about preparing them this paprika, lime and lemon shrimp and scallops recipe? Why not try adding a few extra ingredients that will help make it go a little further? Have a look at the following additions to the recipe and pick one or a few to add as sides or mix into the dish itself to give your guests a little more variety.

  • Cook a pack of Ramen or Udon noodles and dish them first into the bowls and then place the lime juice, lemon juice, Greek yoghurt, avocado and zucchini mix on top.
  • Depending on the size of your party, cook two cups of white basmati rice or wild lemon and herb rice with a few pinches of salt and serve in mini bowls as a side for your guests to mix in as they please.
  • Boil 20 new or baby potatoes until cooked and then break gently with a fork and sprinkle with salt or serve whole on side plates to be enjoyed alongside the shrimp and scallops.

What I love about this recipe is its versatility. It can be enjoyed with a variety of sides and carbohydrates to make it stretch just that little bit further if you are cooking for larger parties. Try making the meal with one of or with a combination of the above mentioned sides to make the tastiness stretch even further this weekend.

Author Bio

Jeremy grew up learning how to cook from his parents as well as working in a high-volume catering operation while in college. He now enjoys spending time with his family writing for his blog Ktchndad.

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