5 Grilled Seafood Recipes You’ll Actually Want to Make This Weekend

So, you’ve got a grill sitting in the backyard and a craving for something other than the usual burgers and hot dogs? Perfect. Because today, we’re talking grilled seafood recipes and not the boring kind, either. I’m talking about the type of recipes that make you feel like you’re on vacation without having to spend $500 on a plane ticket to the coast.

I’ll share five of my go-to grilled seafood recipes that are easy enough for a weeknight but impressive enough to bust out when friends come over. You’ll get the ingredients, step-by-step instructions, and a few personal tips I’ve learned (sometimes the hard way ever seen shrimp turn into rubber?).

Grab a drink, fire up that grill, and let’s make some magic.

1. Grilled Garlic Butter Shrimp Skewers

You know what’s better than shrimp? Shrimp on a stick. There’s something about skewers that just screams summer BBQ vibes. Plus, skewers make you look like you put in way more effort than you actually did.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tbsp melted butter
• 3 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• Salt and pepper (to taste)
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. Mix melted butter, garlic, lemon juice, paprika, salt, and pepper in a bowl.
2. Toss the shrimp in that buttery goodness until coated.
3. Thread shrimp onto skewers tail to head style so they don’t spin around like circus performers.
4. Grill over medium-high heat for 2–3 minutes per side. Don’t overcook unless you enjoy chewing rubber bands.
5. Serve hot with a squeeze of extra lemon.

Pro tip: Ever wondered why your shrimp sometimes stick to the grill? Brush the grill grates with oil first. Trust me, your shrimp will thank you.

2. Grilled Salmon with Honey Mustard Glaze

Salmon is one of those fish that can make or break your grilling game. Done right, it flakes apart like buttery heaven. Done wrong, and well… you’ve got cat food.

Ingredients:

• 2 salmon fillets (skin-on)
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 clove garlic, minced
• Olive oil
• Salt and pepper

Instructions:

1. Mix Dijon mustard, honey, soy sauce, and garlic in a small bowl. That’s your glaze.
2. Brush salmon with olive oil and season with salt and pepper.
3. Place salmon skin-side down on the grill (medium heat). Don’t move it for about 6 minutes. The skin protects it from burning.
4. Flip carefully, brush on glaze, and grill for another 3–4 minutes.
5. Remove, drizzle with leftover glaze, and boom you’re a hero.

IMO: Grilled salmon works best with cedar planks. If you’ve never used one, give it a shot—it adds a smoky flavor that makes people think you went to culinary school.

3. Grilled Lobster Tails with Garlic Lemon Butter

Yeah, I know lobster sounds “fancy.” But here’s the truth: grilling lobster tails is easier than grilling a steak. And they’ll make you look like the Gordon Ramsay of your neighborhood.

Ingredients:

• 2 lobster tails
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• 1 tbsp lemon juice
• 1 tsp parsley, chopped
• Pinch of paprika
• Salt and pepper

Instructions:

1. Cut lobster tails in half lengthwise (use kitchen shears unless you’re into knife battles).
2. Mix butter, garlic, lemon juice, parsley, paprika, salt, and pepper.
3. Brush lobster meat with the mixture.
4. Place shell-side down on the grill, medium heat, for about 5–6 minutes.
5. Brush with more butter mix, grill 1–2 minutes more, and serve.

FYI: The tail meat should be opaque and firm when done. If it’s still translucent, don’t panic just give it another minute.

4. Grilled Mahi-Mahi Tacos

If you’ve never grilled mahi-mahi, let me tell you it’s like the cool cousin of tilapia who travels a lot and always tells good stories. It’s firm, it doesn’t fall apart easily, and it soaks up marinades like a champ.

Ingredients (for the fish):

• 1 lb mahi-mahi fillets
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper

For the tacos:

• Corn tortillas
• Shredded cabbage
• Avocado slices
• Sour cream or crema
• Fresh cilantro

Instructions:

1. Mix olive oil, lime juice, chili powder, cumin, salt, and pepper.
2. Marinate mahi-mahi in the mix for 15–20 minutes.
3. Grill over medium heat for about 4 minutes per side.
4. Break into chunks and stuff into warm corn tortillas with toppings.

Question for you: Why does everything taste better in taco form? Seriously. It’s science, I swear.

5. Grilled Scallops with Lemon Herb Marinade

Scallops are one of those things that intimidate people, but honestly? They’re easier than burgers. You just have to watch them like a hawk because they cook fast.

Ingredients:

• 1 lb large sea scallops
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1 tbsp fresh parsley, chopped
• Salt and pepper

Instructions:

1. Pat scallops dry (this is key otherwise they steam instead of sear).
2. Mix olive oil, lemon juice, garlic, parsley, salt, and pepper. Toss scallops in the marinade.
3. Grill over high heat, 2 minutes per side. That’s it.
4. Serve immediately with extra lemon.

Pro tip: Don’t mess around flipping scallops over and over. One flip is all they need. Treat them like delicate little gems. 🙂

Wrapping It Up

So there you go five grilled seafood recipes that’ll make you look like you own a beach house, even if your backyard view is just your neighbor’s fence.

The beauty of these recipes is that they’re:

• Quick (most take less than 20 minutes).
• Flavorful (garlic, lemon, butter… enough said).
• Versatile (perfect for date night, family dinner, or casual BBQ).

Next time you think grilling is just about burgers and hot dogs, remember: seafood belongs on that grill too. And once you’ve had lobster tails or scallops kissed by a little smoky char? Good luck going back to plain old beef patties.

Now, here’s my final rhetorical question for you: Which one are you trying first? Because if you’re still reading this and not marinating shrimp right now… what are you even doing? 😉