Cajun Barramundi & Garlic Shrimp
with Edamame Succotash, Grilled Potatoes & Remoulade
- Shellfish
- Soy
- Fish
- Eggs
- Milk
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.
Ingredients
2 unit
Veggie Stock Concentrate
12 ounce
Potatoes
10 ounce
Shrimp
(Contains: Shellfish)
4 ounce
Edamame
(Contains: Soy)
1 tablespoon
Cajun Spice Blend
4 ounce
Grape Tomatoes
½ teaspoon
Paprika
10 ounce
Barramundi
(Contains: Fish)
4 tablespoon
Mayonnaise
(Contains: Eggs)
2 unit
Scallions
2 teaspoon
Dijon Mustard
2 teaspoon
Garlic Powder
1 teaspoon
Hot Sauce
½ unit
Corn
2 tablespoon
Chili Lime Butter
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
¼ teaspoon (tsp)
Sugar
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the succotash and shrimp, while some found the fish bland. Adjust seasoning to taste for a more flavorful dish.
- Ease of prep: Several noted the recipe was time-consuming with many steps. Consider prepping ingredients in advance for a smoother cooking experience.
- Suggestions: For extra zest, try adding lemon juice to the remoulade. Pan-frying the shrimp instead of using the foil packet method may enhance flavor.
- Portions: This meal was generous, with some saying it could easily be split into two servings or provide leftovers.
- Grilling: Those who grilled outdoors particularly enjoyed the results, praising the flavors achieved on the barbecue 🔥.
