Garlic Butter Cod with Shrimp - 2 Easy 20-Min Recipes

2 Easy Garlic Butter Cod with Shrimp Recipes - 20 Minute High Protein Dinner

Looking for an easy fish dinner that looks like a restaurant plate but takes 20 minutes? These 2 garlic butter cod with shrimp recipes are my go-to when I want something light, high protein and impressive without effort. Same base, two different sauces.

Both are perfect for keto, low carb and Mediterranean diet. About 320 calories and 38g protein per serving, no heavy cream, just butter, garlic and lemon.

1. Garlic Butter Cod with Mushrooms and Shrimp - My Favorite

This is the version in photo 1, with mushrooms and cherry tomatoes. The mushrooms soak the garlic butter and the shrimp add sweetness. It's the most filling one.

Ingredients for 2 servings:

• 2 cod fillets 6 oz each, skinless, patted dry
• 6 large shrimp, peeled and deveined
• 1 cup white mushrooms sliced
• 1/2 cup cherry tomatoes halved
• 2 tbsp unsalted butter divided
• 1 tbsp extra virgin olive oil
• 2 garlic cloves minced
• 2 tbsp fresh parsley chopped
• Salt, black pepper, pinch of paprika

How to make it step by step:

Step 1 - Season and sear cod: Season cod with salt, pepper and paprika. Heat large pan over medium-high, add olive oil + 1 tbsp butter. When butter melts, add cod 4 minutes per side until golden and flakes easily. Remove to plate.

Step 2 - Veggies and shrimp: In same pan add mushrooms, cook 4 minutes without moving to get golden. Add shrimp and tomatoes, cook 3 minutes until shrimp pink. Add garlic 30 seconds, don't burn.

Step 3 - Bring together: Add remaining 1 tbsp butter, let melt into sauce. Return cod to pan, spoon butter sauce over fish 1 minute. Sprinkle parsley and serve immediately with sauce spooned on top.

Nutrition per serving: 320 calories, 38g protein, 4g carbs, 17g fat. Keto, gluten free, low carb.

Storage: Keeps 2 days in fridge. Reheat in pan 2 minutes, not microwave or fish gets rubbery. Don't freeze with sauce.

2. Lemon Garlic Butter Cod with Shrimp - Light and Fresh

This is photo 2, with lemon slices. It's lighter, brighter and ready in 15 minutes. My wife's favorite because of the lemon butter sauce that you want to mop with bread.

Ingredients for 2 servings:

• 2 cod fillets 6 oz each
• 4-6 large shrimp
• 3 tbsp unsalted butter
• 1 lemon - half sliced, half juiced
• 2 garlic cloves minced
• 1 tbsp olive oil
• Fresh parsley, salt, black pepper, chili flakes optional

How to make it:

Step 1 - Sear cod: Pat cod very dry, salt and pepper. Hot pan, olive oil, sear cod 4 min per side until crust. Remove.

Step 2 - Garlic butter shrimp: Lower heat to medium, add butter. When melted add garlic 20 sec, add shrimp 2 min per side. Add lemon juice, swirl pan to make creamy sauce. It will look silky.

Step 3 - Serve: Place cod on plate, top with shrimp, pour lemon butter sauce over, add lemon slices on side and parsley. Serve with white rice or steamed asparagus.

Nutrition per serving: 290 calories, 36g protein, 2g carbs, 16g fat. Perfect for keto and Mediterranean diet.

Tips for perfect cod every time

1. Dry fish is key: Pat cod with paper towel 2 times. Wet fish never sears, it steams.

2. Don't overcook: Cod is done at 145°F internal. It should flake easily but still be juicy in center. 4 minutes per side max if fillet is 1 inch thick.

3. Butter + oil: Use both. Oil prevents butter burning, butter gives flavor. Never only butter.

4. Shrimp last: Shrimp cook in 2 minutes. If you add early they get rubbery.

What to serve with

With white rice, cauliflower rice for keto, mashed potatoes, or a simple green salad with lemon vinaigrette. For wine, a cold Sauvignon Blanc.

FAQ - Common questions

Can I use frozen cod? Yes, thaw overnight in fridge and pat extremely dry. Don't cook from frozen.

Can I use other fish? Yes, halibut, sea bass or haddock work same time.

Is it healthy? Very. Cod is lean protein, shrimp low calorie high iodine, olive oil and garlic anti-inflammatory. American Heart Association recommends 2 fish meals per week.

💡 Secrets to Make Your Garlic Butter Cod and Shrimp Perfectly Flaky

The double paper towel rule: Cod is a fish with high water content, so you must pat the fillets dry with paper towels at least two times before seasoning. If the fish goes into the pan wet, it will release moisture, steam instead of searing, and completely ruin that beautiful golden outer crust.

The oil and butter shield: Never sear the fish using butter alone, as milk solids burn quickly over high heat and turn bitter. Always combine your butter with a tablespoon of extra virgin olive oil; the oil raises the smoke point and protects the butter, keeping it sweet and golden.

The 2-minute shrimp countdown: Large shrimp cook through in exactly 2 minutes over medium heat. Always add them to the skillet during the final stages of the recipe; cooking them any longer will cause them to shrink, dry out, and turn unpleasantly rubbery instead of plump.

🔄 Variations for Side Dishes and Alternative Sauces

The White Wine reduction twist: For an extra layer of French restaurant-style depth, pour a splash (about 50ml) of dry white wine (like Sauvignon Blanc) into the pan right after frying the garlic. Let it bubble and reduce for 1 minute before swirling in the remaining butter and lemon juice.

The Keto cauliflower rice base: While white jasmine rice is spectacular for soaking up the lemon butter sauce, you can keep the recipe low-carb and keto-friendly by serving the cod over a bed of warm garlic-sauteed cauliflower rice or roasted green asparagus spears.

The white fish substitutes: You do not have to limit this recipe to cod alone. This exact garlic butter and shrimp sauce technique works flawlessly with other premium thick-cut white fish fillets available at your market, such as halibut, sea bass, haddock, or hake.

🧊 Storage and How to Reheat Fish Without Microwave

The strict no-microwave rule: Never use a microwave to reheat leftover cooked cod or shrimp. The aggressive radiation will instantly overcook the delicate fish proteins, turning your juicy dinner rubbery, dry, and emitting an intense, unpleasant fishy aroma.

In the refrigerator: Store your leftover garlic butter cod and shrimp in a shallow, tightly sealed airtight container in the fridge for up to 48 hours. Pour all the remaining butter sauce directly over the fish to keep the flesh moist while it rests.

The gentle skillet reheat method: To reheat your leftovers safely without losing the juicy texture, place the fish and sauce in a cold skillet with a tiny splash of water. Cover with a lid and heat over medium-low for 2 to 3 minutes until the butter melts and the fish warms through.