Tilapia & Mini Shrimp Recipe

Pat and portion

Pat the tilapia fillets dry with paper towels. If fillets are thick, slice each in half horizontally to make even thickness (optional). Place the fillets in a shallow dish or bowl.

Combine marinade

In a small bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped parsley, smoked paprika, dried oregano, salt, black pepper, and red pepper flakes (if using) until smooth.

Pour about two-thirds of the marinade over the tilapia, turning to coat both sides. Place plastic wrap over the dish and refrigerate 15–30 minutes (no more than 1 hour) to let the flavors penetrate. Reserve the remaining marinade for the shrimp and finishing sauce.

Rinse the mini shrimp under cold water and pat dry. Toss the shrimp with the reserved marinade and set aside in the fridge until ready to cook.

Heat pan

Heat a large nonstick or stainless-steel skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter; swirl to coat and let the butter foam but not brown.

Sear the tilapia

Remove excess marinade from the tilapia (shake off but don't dry completely). Place fillets in the hot pan, leaving space between them. Cook 3–4 minutes without moving until the underside is golden and releases easily. Flip and cook another 2–4 minutes, until opaque and cooked through (internal temperature ~145°F / 63°C). Transfer fillets to a warm plate and tent loosely with foil to rest.

Cook the shrimp

In the same pan, add the remaining 1 tbs butter. When melted, add the marinated mini shrimp in a single layer. Cook shrimp 1–2 minutes per side until pink and just opaque — avoid overcooking. If using, pour 1 tbs white wine or chicken broth into the pan to deglaze, scraping up browned bits, and simmer 30–60 seconds to reduce slightly.

Return the tilapia to the pan briefly (30 seconds) to warm and mingle flavors, spooning the pan sauce and shrimp over the fillets. Remove from heat.

Taste the sauce and adjust seasoning with a pinch of salt or a squeeze of lemon if desired. Spoon any remaining pan sauce and shrimp over the tilapia fillets.

Garnish with extra chopped parsley and serve immediately with lemon wedges on the side.