HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCajun Barramundi & Garlic Shrimp
Cajun Barramundi & Garlic Shrimp

Cajun Barramundi & Garlic Shrimp

with Edamame Succotash, Grilled Potatoes & Remoulade

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Nothing says summer quite like succulent grilled seafood. This Bayou barramundi is grilled to perfection to form the centerpiece to a Southern-inspired feast. Shrimp is seasoned with garlic and steamed until tender, while hearty potatoes are finished on the grill for a hint of charred flavor. Buttery, Cajun-spiced edamame succotash rounds out the meal. Serve the savory hot-sauce remoulade on the side for dipping or drizzle it over your fish for an extra spicy kick.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyHard
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce


2 unit


13.4 ounce


4 ounce

Grape Tomatoes

4 tablespoon



1 teaspoon

Hot Sauce

2 teaspoon

Dijon Mustard

1 teaspoon


4 ounce

Shelled Edamame


1 tablespoon

Cajun Spice Blend

2 unit

Veggie Stock Concentrate

10 ounce



2 tablespoon

Chili Lime Butter


10 ounce



2 teaspoon

Garlic Powder

Not included in your delivery

4 teaspoon

Cooking Oil

¼ teaspoon


1 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1190 kcal
Fat77 g
Saturated Fat18 g
Carbohydrate62 g
Sugar14 g
Dietary Fiber8 g
Protein56 g
Cholesterol355 mg
Sodium1590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Grill Pan
Large Bowl
Small Bowl
Plastic Wrap
Large Pan
Paper Towel
Aluminum Foil
Instructionsarrow up iconarrow up icon
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• Preheat a well-oiled grill to medium- high heat. (TIP: If using a grill pan, you’ll heat it in step 5). Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens. Drain corn. Halve tomatoes lengthwise.


• Place potatoes in a large microwave-safe bowl; cover tightly with plastic wrap. Microwave until tender, 5 minutes (7 minutes for 4 servings). Uncover; drain any excess water. Toss with a drizzle of oil, salt, and pepper. • Meanwhile, in a small bowl, combine mayonnaise, hot sauce, half the mustard (all for 4), half the paprika (all for 4), and 1⁄4 tsp sugar (1⁄2 tsp for 4). Season with salt and pepper.


• Heat a drizzle of oil in a large pan over medium-high heat. Add edamame, scallion whites, half the corn (all for 4 servings), and a pinch of salt. Cook, stirring, until lightly browned, 2-3 minutes. • Add stock concentrates, half the Cajun Spice Blend, and 1⁄4 cup water (1⁄3 cup for 4). Cook, stirring, until tender and water has evaporated, 2-3 minutes. • Stir in tomatoes and 1 TBSP butter (2 TBSP for 4); season with salt and pepper. Remove from heat; cover to keep warm.


• Pat barramundi dry with paper towels; drizzle with oil and rub to coat. Season all over with remaining Cajun Spice Blend, salt, and pepper. • Place half the chili lime butter in a second small microwave-safe bowl. Microwave until melted, 30 seconds. • Rinse shrimp under cold water; pat dry with paper towels. Place in the center of a large piece of foil; toss with melted chili lime butter, garlic powder, and a pinch of salt and pepper. Cinch into a packet. • PAN ALTERNATIVE: Skip melting the chili lime butter and tossing shrimp in the foil packet. (You’ll cook the shrimp in step 5.)


• Add potatoes, cut sides down, and shrimp packet to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Work in batches.) Grill potatoes, 3-5 minutes. (TIP: If potatoes are too small, line grill with foil.) Grill shrimp, 8-10 minutes. Grill barramundi, 4-6 minutes per side (grills can vary). • Remove from heat. Return potatoes to bowl; toss with remaining chili lime butter and cover. • PAN ALTERNATIVE: Cook potatoes in a large oiled pan over medium-high heat, 3-5 minutes. Return to bowl; toss with half the chili lime butter. Wipe out pan. Cook barramundi in oil, 4-6 minutes per side. In a second oiled pan over medium-high heat, cook shrimp with garlic powder, salt, and pepper, 3-4 minutes. Stir in remaining chili lime butter.


• Stir half the scallion greens into pan with succotash. • Divide shrimp, barramundi, potatoes, and succotash between plates. Top shrimp and barramundi with remaining scallion greens. Serve with remoulade on the side for dipping.