This Halibut Recipe featuring Creamy Parmesan Shrimp is ridiculously easy — just 20 minutes from prep to plate! It’s also wonderfully delicious, low-carb, keto-friendly and gluten-free.
What’s not to like about that?
Halibut Recipe with Creamy Parmesan Shrimp
Low-Carb Recipe for Meatless Mondays
Does your family do the Meatless Monday thing? Ours does — or at least we try to. But we also try to limit carbs, especially the refined type, so meat-free meals can be challenging.
With this halibut recipe and a leafy green side dish, we can skip the meat while staying low-carb. So, whether you’re looking for a low-carb recipe for Meatless Monday, trying to eat more fish, or advance-planning for an impressive meal to serve guests, this one’s a winner!
Sometimes Frozen Fish is Best
If you see halibut at the fish counter in the grocery store, ask whether it’s been previously frozen. Chances are it has been — 80 percent of Pacific halibut are harvested off Alaska’s shores then flash-frozen before transport.
Save your money and keep pushing your cart a few yards further to the frozen section. The frozen halibut you find there will actually taste fresher than the stuff behind the counter because it hasn’t been exposed to air or started drying out yet.
Tips on Cooking Halibut Recipes
Defrost frozen halibut in the refrigerator overnight if possible. If you forget, don’t panic! Put fillets into a resealable plastic bag and submerge them in a bowl of water for 15-20 minutes. Weight them down with a small plate if necessary, and change the water every 5 minutes. (You can defrost the shrimp the same way.)
It’s okay if your halibut is still a tiny bit frozen when you start the recipe. Just add another minute or two to the cooking time. Test for doneness by seeing if the center flakes easily with a fork.
Also, be sure to use freshly-grated Parmesan. Although pre-shredded Parmesan is convenient, it’s also tossed with cellulose that prevents it from melting into the creamy, luxuriant sauce that sends this halibut recipe over the top. (The cellulose does keep it from clumping in the container, though.)
Halibut Topped with Creamy Parmesan Shrimp
Ingredients
- 4 halibut filets – fresh or frozen (approx. 4 oz. each)
- 4 oz shrimp – cooked, deveined, peeled with tails off
- 2 tbsp butter – melted
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese – freshly-grated
- 2 cloves garlic – minced
- 2 tbsp fresh parsley – minced, divided
- salt
- pepper
Instructions
- Preheat oven to 450°F / 200°C / gas mark 6.
- Liberally season the fish with salt and pepper and place it in a greased baking dish.
- Chop the shrimp and transfer it to a bowl. Add the melted butter, sour cream, Parmesan cheese, and garlic. Stir in half of the minced parsley. Spread the shrimp mixture evenly over the halibut filets.
- Bake at 450°F for 12 minutes. Halibut is done when the center flakes easily with a fork. To brown the top, turn the oven to broil and cook for 2-3 more minutes. Garnish with remaining minced parsley before serving.
regs says
This recipe catches my heart thanks for sharing!
Katie Berry says
I’m glad you enjoyed it!
Carol Tyson says
This recipe is amazing!
Katie Berry says
So glad you enjoyed it! ?
Khadeeja says
This recipe is the bomb I didn’t have fresh grated Parmesan and as you stated the melting just isn’t the same but it was still delicious.
I can imagine if I did it use fresh grated Parmesan would be immaculate.
I plated it over whole grain pasta with a side spinach salad.
It was so easy and simple to make.
I will definitely make this a staple dish in my home for a week night or even weekend quick meal.
Katie Berry says
I’m so glad you liked it!
Jessica says
I altered this slightly since I didn’t want to use sour cream. I cooked the sauce on the stove. I made a roux and added heavy cream and milk and then the Parmesan. I cooked the shrimp in the sauce and poured over the cooked fish. Loved it!
Katie Berry says
Sounds delicious!
Cindy says
The taste was amazing and so simple to make. I left off the shrimp but it was still great.
Katie Berry says
I’m so glad you enjoyed it, Cindy!