Quick Seafood Shawarma
Craving bold, spiced flavors but short on time? This seafood twist hits all the marks in under 20 minutes.
When you're exhausted and just want something that feels like a 'real' meal without the three-hour prep, this is your go-to. We’re taking the iconic, spice-forward profile of shawarma and applying it to seafood for a lightning-fast dinner. It uses simple spices and high-heat cooking to get that charred, flavorful vibe without any complex techniques. You won't need to spend an hour over a hot stove; just some quick seasoning and a sear in the pan. It’s punchy, satisfying, and honestly, it feels much fancier than it actually is to make.
Ingredients
- 1.5 lb large shrimp — peeled and deveined
- 1 lb white fish fillets — cod or tilapia work great
- 2 tbsp cumin
- 1 tbsp coriander
- 1 tbsp garlic powder
- 2 tbsp olive oil
- 0.5 tsp salt
Method
- 1 In a large bowl, toss the shrimp and fish fillets with olive oil, cumin, coriander, garlic powder, and salt.
- 2 Heat a large skillet over medium-high heat for 3 minutes.
- 3 Add the seafood to the hot pan in a single layer. Do not crowd the pan; work in batches if necessary.
- 4 Sear the fish and shrimp for about 4-5 minutes per side, or until the fish flakes easily with a fork and shrimp are opaque.
- 5 Serve immediately over rice, in pita bread, or simply on its own with a squeeze of lemon.
Variations
- Vegetarian Swap — Replace the seafood with thick slices of cauliflower or firm tofu blocks tossed in the same spice blend.
- Extra Flavor — Add a pinch of cayenne pepper or crushed red pepper flakes if you prefer a spicy kick.
Notes
To keep it strictly 5-ingredient focused for your shopping list, we count the spice blend as one 'flavor' unit. If you have extra time, garnish with fresh parsley or a dollop of Greek yogurt.
Equipment that helps
- Large Skillet — Provides a large surface area to sear the seafood quickly without steaming it.
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