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 🔥.
Reviews from our home cooks
As it was raining, I made most of the meal indoors on the stovetop. The barramundi is always easy to cook and it came out nice and flaky. The lime seasoning on the shrimp was good too. I pan fried both the barramundi and the shrimp. The potato wedges were baked in the oven. The succotash was something new and different for us. All in all, a lot of work but worth it!
Even though I don't care for fish with skin on it, I enjoyed the Barramundi. The Shrimp was outstanding. Succotash yummy. It seemed like a lot of steps in this recipe but it was our first one so that could have been a factor.
This was not only the best Hello Fresh meal I have made, but one of the best meals I have ever had! The flavors and combination of ingredients were outstanding! The shrimp dipped in the remoulade was to die for!!! I would get this one every week if I could!
Loved the remoulade. The chili lime butter added to the potatoes I thought was kinda pointless as it did not really add or enhance the potatoes themselves. Thanks for introducing the succotash as a side I thought that was one I'll try again.
Prep took WAY too long, dirty too many dishes. All over the place instructions. I did not like the succotash and neither did my boyfriend so I wish we were able to sub that for something else. Overall the shrimp and Barramundi were really good. Definitely would not pick this one again just based off prep and the side option.
This meal was tasty...and we liked the succotash's substituting edamame for traditional Lima beans. One thing to note would be an alternative to use of a microwave, since many no longer own them. Also, while we are not diabetic, this meals combo of canned corn and fried potatoes would have been disastrous for someone who is diabetic...an alternate starch option might help, just as you give protein options. Just a thought.
The flavors of the individual components were all enjoyable but I felt as though the remoulade could have used something to really elevate it. It felt like it needed an acid like lemon juice or vinegar, just something more than was provided by the hot sauce and mustard, to brighten up the flavor. The total prep/cook time for this dish was also nearly double for me which put me off of selecting it again if it was an option down the road.
This tasted very good. I think I would have liked it more if I could have grilled it on an actual grill instead of my George Foreman.
This is a nice meal and great for grilling. The directions were great for spacing the cook times. Great flavor.
Excellent meal, but it took lots longer to prepare and cook than the 35 min. you said it took!
