Halibut and Creamy Parmesan Shrimp Recipe
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This recipe for Halibut and Creamy Parmesan Shrimp is ridiculously easy and takes 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?
Looking for an Easy Low-Carb Halibut Recipe?
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 keto recipe for Meatless Monday, trying to eat more fish, or advance-planning for an impressive meal to serve guests, this one’s a winner!
How to Quickly Defrost Fish
Defrost frozen fish and shellfish in the refrigerator overnight if possible. If you forget, don’t panic! Put the fish into a resealable plastic bag, seal it tight, and submerge it in a bowl of cool water for 15-20 minutes. Weight it down with a small plate if necessary, and change the water every 5 minutes. You can defrost all types of fish and shrimp this way. Avoid using warm water for rapid defrosting or you’ll start cooking the fish in the process.
Why Freshly-Grated Parmesan Cheese is Better
Although pre-shredded Parmesan is convenient, bit it’s tossed with cellulose to prevent clumping, and that keeps it from melting into the creamy, luxuriant sauce that sends this halibut recipe over the top. So either grate your Parmesan at home, or look for one with no additives.
Halibut with Creamy Parmesan Shrimp Sauce
Equipment
- Baking dish
- Knife
- Cutting board
- Measuring cups and spoons
- Mixing bowl
- Mixing spoon
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.
What an incredible recipe for this Lenten Season!!!!!! Highly recommend!!!
I’m so glad you liked it!
Whats a good side dish to go with this? Vege, potato etc…
Since this shrimp and halibut recipe is creamy and rich, I usually serve something light on the side like a leafy salad and steamed green beans.
What other fish could be used if halibut isn’t available?
Any firm-fleshed fish could work but you’d need to adjust the cooking times. Since I created this using halibut, I couldn’t say what the cooking times for other fish would be. Sorry!
Would this taste good with salmon as well?
It might, but the cooking times would change. Since I haven’t made it that way, I couldn’t tell you a precise time but salmon cooks faster.
This recipe is the best Gluten Free Seafood I’ve ever had and my husband loves it and wants me to make it again.
Very Delicious! Thank you for sharing.
I have Celiac Disease and it’s hard to find really good tasting recipes.
I am so glad you enjoyed it! It’s one of our favorites, too, especially because it’s so easy to make. 🙂
The taste was amazing and so simple to make. I left off the shrimp but it was still great.
I’m so glad you enjoyed it, Cindy!
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!
Sounds delicious!
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.
I’m so glad you liked it!
This recipe is amazing!
So glad you enjoyed it! ?
This recipe catches my heart thanks for sharing!
I’m glad you enjoyed it!