10 Paleo Lenten Seafood Meals {Grain, Gluten and Dairy-free}

With Lent still going on, and all the seafood recipes I’ve been making lately, it was only right to compile a list…and share it with you, of course!  I don’t know why I didn’t think about doing a compilation post earlier, but here it is.

Lent

I try to alternate between different proteins throughout the week and like to add in the occasional fish and shrimp.  Also, I have found that Sophia (my selective eater) will eat more varied foods if I put them into soups and stews, so I’ve been making sure to have them on hand.  For those, always start with a base of homemade broth and add all kinds of veggies with protein that can change depending on your mood.  Sometimes it’s just easier to have a one-pot meal ready to go when you’re in a pinch.

Pick the seafood below that you have a hankering for and go from there.

1. Salmon Cakes with Ginger Mayo (easy)

From Everyday Paleo

  • 3 (6 oz) cans of wild caught Alaskan Salmon
  • 3 omega 3 enriched eggs
  • 4 diced green onions
  • 1 Tbsp dried dill
  • ½ tsp ground ginger
  • a few shakes of red pepper flakes
  • about 1 tsp fresh ground pepper
  • a pinch of sea salt
  • about ¼ cup coconut oil
  • 3 Tbsp of fresh squeezed lemon juice
  • Shredded green and purple cabbage

1. Drain the water from the canned salmon and dump into a large mixing bowl.

2. Add the eggs, green onions, dill, ginger, red pepper flakes, black pepper, and salt and mix well.

3. In a large skillet heat the coconut oil over medium to medium high heat – make sure there is more than enough to cover the bottom of the pan.  You’ll know the oil is hot enough when it crackles after flicking some water into the pan – but do not get the oil so hot that is smokes.

4. Form the salmon mixture one at a time into patties or “cakes” and place gently into the oil.  Fry for 3 minutes on each side.  IMPORTANT – do not mess with the patties once they are in the pan.  Let them go for the full 3 minutes before you touch them or flip them or they will stick or fall apart.

5. Serve the patties over a bed of the shredded green and purple cabbage with a lemon wedge and the ginger mayo.

Ginger Mayo

  • 2 eggs
  • 2 Tbsp apple cider vinegar
  • 1 tsp yellow mustard
  • 1 tsp sea salt
  • ¼ tsp white pepper
  • ¼ tsp cayenne pepper
  • 1 tsp ground ginger
  • 2 cups light tasting olive oil

1. In a blender or food processor place all ingredients except for the oil.

2. Cover and blend on low while you count to 5.  Continue to blend while you slowly, VERY SLOWLY add the olive oil.  Once all the oil is in continue to blend while you again count to 5.  Shut the blender or processor down at this point, and ta-da: home-made ginger mayo for your best salmon cakes ever!

2. Scrumptious Salmon Chowder

From Everyday Paleo

  • 1 lb bacon, diced
  • 1 lb of salmon fillets (skin and bones removed)
  • 1 ½ cups leeks, sliced
  • 2 cups carrots, diced into small pieces
  • 3 cups chicken stock
  • 1 (13.5 oz) can full fat coconut milk
  • 1 tablespoon fresh or dried dill
  • black pepper to taste
  • hot sauce to taste

Prep Time: 10-20 minutes, Cook Time: 35-45 minutes, Serves: 4-5

1. In a large soup pot, cook the diced bacon until browned and crispy.

2. Add the leeks and continue to sauté until the leeks are tender.

3. Add the carrots and cook for another 3-4 minutes.

4. Add the chicken stock, coconut milk, dill, and black pepper and bring to a simmer.

5. Add the salmon filets to the soup, make sure they are covered with the soup, and let simmer until the filets are easy to break apart.  Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender.

6. Serves 4-5.  Double this recipe for leftovers or if you have a larger crowd to feed.

3. Salmon Balls (easy)

From Primally Inspired

salmon balls

  • 12 ounces canned salmon, drained
  • 1 shallot or ¼ cup red onion, finely diced
  • 1 egg
  • ½ lemon, zested and juiced
  • 1 tablespoon green onion, chopped
  • 1 tablespoon fresh dill or basil, chopped
  • sea salt and pepper to taste
  • 1 tablespoon fat of choice for greasing (olive oil, avocado oil, coconut oil, etc.)

1.Preheat oven to 350°F.

2. Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated.

3. Form into 1-2 inch balls (makes about 20 balls).

4. Add your fat of choice to a baking pan and then place your salmon balls on the pan. Lightly roll the salmon balls in the oil so they get coated.

5. Bake for 20 minutes and enjoy!

Notes:

You can make these to go along with Kelly’s easy homemade dipping sauce.

Add 1 tablespoon of fresh herbs (usually use dill and/or basil) to ⅓ cup mayo (HERE is her really easy, 30 second homemade mayo recipe). You can also use sour cream or Greek yogurt in place of the mayo.

4. Fish with Buttered Herb Bread Crumbs (easy)

buttered herb fish

  • 4 white fish fillets of choice, fresh or thawed (I used cod)
  • 1 tsp minced green onion
  • ¼ cup paleo bread crumbs (see below)
  • 1 egg white
  • 1 Tbsp lemon juice
  • 1-2 Tbsp melted butter

Paleo Breadcrumbs

  • ½ cup almond flour
  • ¼ cup golden flaxseed meal (or you can grind whole flaxseeds)
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp thyme
  • ½ tsp oregano
  • 1 to 1½ tsp Sea salt
  • ½ tsp black pepper
  • 1 Tbsp arrowroot powder (optional)

1. Preheat oven to 450°F. Prepare a baking pan with cooking spray.

2. In a mixing bowl add green onion and paleo bread crumbs. Stir in egg white and mix well.

3. Pat dry fish fillets. Place fish in a pan and brush with lemon juice. Spread bread crumbs over the top of each fillet, pressing lightly to adhere.

4. Drizzle the crumb coating with a good slather of melted butter.

5. Bake until the fish flakes, about 15-20 minutes.

5. Fish Tacos

From Make It Paleo

  • 1 Tbsp olive oil
  • 1 tsp ancho chili powder
  • juice of 1 lime
  • 1 tsp cumin
  • 1 jalapeño pepper, minced (optional)
  • 1-2 pounds (450-900 g) wild-caught fish of your choice–mahi mahi, grouper, red snapper, cod, etc., cut into no bigger than 4-inch (10 cm) pieces
  • 1 Tbsp avocado or coconut oil
  • 1 heat Bibb, iceberg or romaine lettuce, rinsed with leaves kept whole

Prep Time: 15-20 minutes, Cook Time: 10-15 minutes, Serves: 4-5

1. Combine the olive oil, ancho chili powder, lime juice, cumin, and jalapeño in a large bowl.

2. Toss the fish into the marinade, and let sit for 15 minutes.

3. Preheat a large skillet over medium high heat, and add avocado or coconut oil.

4. Add the fish, cooking about 5 minutes per side or until fish is flaky.

5. Break the fish into smaller, bite-sized pieces, and server with coleslaw, cilantro, tomatoes, and Chipotle Dipping Sauce (below).

Chipotle Dipping Sauce (aka Adobo Sauce)

  • ½ cup (125 mL) Paleo Mayonnaise
  • ½ cup (12 g) cilantro
  • 1 clove garlic
  • 2 Tbsp olive oil
  • 2 chipotle peppers in adobo sauce
  • juice of 1 lime

Prep Time: 5-10 minutes

1. Combine all ingredients in a mini-blender or food processor until well mixed.

2. Keep refrigerated until ready to serve.

Ingredient Notes–Chipotles (smoked jalapeños) in adobo (sauce) are found in the Mexican section of most grocery stores and at any Mexican mercados. Just check the ingredients, as some use less-than-ideal oils and others actually contain wheat flour. La Morena is a good brand.

6. Scrumptious Seafood Chowder

From Everyday Paleo Family Cookbook

  • 2 Tbsp coconut oil
  • 1 medium white onion, diced
  • 8 bacon strips, chopped (optional)
  • 6 celery stalks, diced
  • 5 cups peeled and cubed sweet potatoes
  • 1 (13.5-ounce) can full-fat coconut milk (Native Forest brand)
  • 2 cups Homemade Chicken Broth
  • 2/3 cup clam juice
  • Sea salt and black pepper to taste
  • 1 (10-0unce) can of wild caught clams, without juice
  • 1 bay leaf
  • 1 pound wild-caught shrimp, deveined with shells and tail removed
  • Handful of minced fresh parsley for garnish

Prep Time: 35 minutes, Cook Time: 45 minutes, Serves: 4-5

1. In a large soup pot, sauté the onion in coconut oil over medium heat for 4-5 minutes.

2. Add the diced bacon and cook until the bacon is crisp, stirring often.

3. Add the celery and sweet potatoes and sauté for another 4-5 minutes.

4. Add the coconut milk, chicken broth, clam juice, and black pepper and bring to a simmer.

5. Add the bay leaf and let the soup simmer for 20-30 minutes or until the potatoes are soft.

6. Using a potato masher, gently mash the cooked sweet potatoes to help thicken the chowder, making sure to still leave some of the potatoes chunky.

7. Add the shrimp to the chowder and cook for 5 minutes or until the shrimp are pink and tender.

8. While the shrimp are cooking, drain the clams and chop them into small pieces; add them to the chowder, and stir just until they are warm. Serve the soup immediately, topped with the fresh minced parsley if desired.

7. Pesto Shrimp & Squash Fettuccine (easy)

From Practical Paleo

  • 2 dozen large shrimp
  • 4 zucchini or yellow squash
  • Sea salt and black pepper to taste

Pesto

  • ½ cup macadamia nuts
  • 1 bunch cilantro or parsley, rinsed
  • 1 clove garlic
  • ½ cup extra-virgin olive oil or macadamia nut oil
  • Sea salt and black pepper to taste

1. Make the pesto first. Combine the macadamia nuts, cilantro, garlic, olive oil, sea salt and black pepper in a food processor, and blend until smooth.

2. Peel and devein the shrimp before they are cooked, pulling the tail off first, then the rest of the shell.

3. Place a steamer basket in a large sauce pot, and boil about an inch of water. While the water is heating, run a julienne or regular vegetable peeler along each of the squash until you reach the center, seedy part. Steam the squash for about 3-5 minutes. Set the steamed squash ‘noodles’ aside.

4. Steam the shrimp for approximately 3 minutes or until they’re pink all the way through.

5. Place the steamed squash in a mixing bowl with the pesto and toss until well combined.

6. Top the noodles with the shrimp, and serve warm.

8. Oven Baked Shrimp (easy)

From Pinterest

oven baked shrimp

  • 1 stick of butter, melted
  • 1 pound of shrimp (tails on or off)
  • 1 lemon, sliced
  • Italian seasoning

1. Preheat oven to 350°F.

2. Place fresh or thawed shrimp in a single layer on a foil-lined baking sheet.

3. Pour butter over the shrimp.

4. Season with Italian seasoning or sea salt and pepper.

5. Place lemon slices on top of shrimp.

6. Bake in the oven for 15 minutes and enjoy!

9. Shrimp and Grits

From Paleo Comfort Foods

  • 4 slices bacon
  • ½ cup (125 g) celery, diced
  • ½ cup (75 g) red or green pepper, diced
  • ½ cup (50 g) mushrooms, sliced
  • ½ cup (75 g) green onion, chopped
  • 2 tsp Cajun seasoning (see below)
  • 2 cloves garlic, minced
  • 1 pound (450 g) shrimp, peeled and deveined
  • 2 Tbsp almond flour
  • 2 Tbsp sherry (you can buy cooking sherry in the kitchen isle)
  • 1 cup (250 mL) chicken stock
  • 1 TBSP fresh lemon juice

Cajun seasoning

  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 ½ tsp paprika
  • 1 tsp ground black pepper
  • 1 tsp onion powder
  • 1 tsp cayenne pepper
  • 1 ¼ tsp dried oregano
  • 1 ¼ tsp dried thyme
  • ½ tsp red pepper flakes (optional)

Prep Time: 15-20 minutes, Cook Time: 45-50 minutes, Serves: 4-5

1. In a large skillet over medium heat, cook the bacon until crispy. Remove bacon to paper towels.

2. Pour off the bacon grease, reserving about 1 TBSP in the pan.

3. Return pan to heat, and add celery, green onion, red pepper, and mushrooms, cooking until vegetables are softened. Add Cajun seasoning and stir.

4. In a medium bowl, coat the shrimp with the almond flour. Add to pan along with garlic, and sauté until shrimp are just pink.

5. Stir in sherry, chicken stock and lemon juice, being sure to loosen any browned bits on the bottom of the skillet.

6. Simmer for 5-8 minutes to reduce liquid.

7. Serve shrimp over Paleo Grits.

Paleo Grits

  • 4 cups cauliflower, riced (1 head)
  • 1 cup almond meal
  • 3 cups chicken stock
  • Salt and pepper, to taste

1. Mix cauliflower, almond meal, and chicken stock over medium heat in large sauce pan.

2. Cover and reduce heat to medium/medium-low, simmering for 20 minutes–stirring every 5 minutes or so–until the liquid is absorbed. (If it’s still not soaking in, raise the temperature a little and remove the lid).

3. Season with salt and pepper to taste.

10. Thai Shrimp Soup (easy)

From Everyday Paleo

  • 2 lemongrass stalks
  • 2 baby bok choy bundles
  • 3 cups broccoli florets
  • 2 cans (13.5 ounce) of coconut milk
  • Few drops of fish sauce
  • 1 pound medium-sized shrimp, shells, tails, and veins removed
  • Black pepper to taste

Prep Time: 15 minutes, Cook Time: 9-11 minutes

1. To prepare the lemongrass, cut the stalks into 2-inch pieces and bruise the lemongrass by bending it as much as possible (this will help release the lemongrass flavor).

2. Add the veggies and the lemongrass pieces to a large soup pot, pour in the coconut milk, and bring to a simmer.

3. Add the fish sauce and stir. Simmer for 5 minutes.

4. Add the shrimp and cook for about 4-6 minutes, or until shrimp flesh turns white.

5. Season with black pepper and serve in bowls.

Note: Photo from here.

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2 thoughts on “10 Paleo Lenten Seafood Meals {Grain, Gluten and Dairy-free}

  1. I have never made a seafood soup, you have inspired me! I need to try, soon. And I have a salmon cake recipe with sweet potatoes in it that the kids think are cookies; they are pretty good!

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