11 Seafood Dinners That Taste Like a Summer Vacation by the Sea

Some of our happiest food memories happen by the water: a paper basket of fish and chips on the pier, a lobster roll at a roadside shack, or a pot of mussels shared with friends. These seafood dinners bring that feeling home, even if the nearest beach is hundreds of miles away. Each slide includes an easy recipe. End the night with something from our dessert galleries..

Seafood Dinners Start With a Garlic Butter Seafood Feast

Nothing feels more like a celebration than a big board of seafood in the middle of the table. Garlic butter shrimp, a buttery lobster tail and plump mussels make one of the most impressive seafood dinners you can serve, yet it all cooks in about 20 minutes. Squeeze on some lemon, pour a cold drink and dinner suddenly feels like a beach vacation..

You will need: 1 pound large shrimp, 2 lobster tails, 1 pound mussels, 6 tablespoons butter, 5 cloves garlic, 1/2 cup white wine or broth, 2 lemons and parsley.

How to make it: Split the lobster tails, brush with garlic butter and broil for 8 to 10 minutes. Sauté the shrimp in garlic butter until pink. Steam the mussels in wine with garlic until they open. Arrange everything on a board with lemon wedges and spoon over the pan juices.

Classic New England Lobster Roll

A lobster roll is summer on a bun. Sweet chunks of lobster are lightly dressed with mayo and lemon, then piled into a buttery, toasted roll. It is simple, so every ingredient should be the best you can get. Serve it with fries and a pickle for the full seaside shack experience.

You will need: 1 pound cooked lobster meat, 1/4 cup mayonnaise, 1 tablespoon lemon juice, 1 celery stalk, 4 split top buns, 2 tablespoons butter and chives.

How to make it: Chop the lobster into chunks and gently mix with mayo, lemon juice, finely diced celery and chives. Butter the outsides of the buns and toast them in a skillet until golden. Fill generously with the lobster mixture and serve right away.

Crispy Baja Fish Tacos

Baja fish tacos are crunchy, fresh and full of bright flavor. Lightly battered white fish is fried until golden, then tucked into warm tortillas with crunchy slaw and a creamy lime sauce. They are perfect for a summer night or any time you need a little sunshine. Everyone builds their own at the table.

You will need: 1 pound cod, 1 cup flour, 1 cup sparkling water, 8 corn tortillas, 2 cups shredded cabbage, 1/2 cup sour cream, 1 lime and cilantro.

How to make it: Whisk the flour and sparkling water into a batter. Cut the fish into strips, dip in batter and fry at 375°F until golden. Mix sour cream with lime juice. Fill warm tortillas with fish, cabbage, sauce and cilantro.

Pub Style Fish and Chips

Fish and chips is the British seaside classic loved around the world. Flaky white fish in a light, crispy beer batter sits next to thick cut fries. A squeeze of lemon and a splash of malt vinegar make it perfect. It is the kind of comfort food that tastes best eaten with your fingers.

You will need: 4 cod or haddock fillets, 1 cup flour, 1 cup cold beer or sparkling water, 1 teaspoon baking powder, 4 large potatoes and oil for frying.

How to make it: Cut the potatoes into thick fries and fry at 325°F until soft, then drain. Whisk the flour, baking powder and beer into a batter. Dip the fish and fry at 375°F until golden. Fry the chips again until crisp. Serve with lemon and vinegar.

Garlic White Wine Mussels

Mussels sound fancy, but they are one of the quickest and most affordable seafood dinners you can make. They steam in a garlicky white wine broth in about five minutes. The best part is dunking crusty bread into the broth at the bottom of the pot. Share a big pot with friends for an easy, fun dinner.

You will need: 2 pounds mussels, 3 tablespoons butter, 4 cloves garlic, 1 shallot, 1 cup white wine or broth, chopped parsley and crusty bread.

How to make it: Scrub the mussels and discard any that are open. Melt the butter, add garlic and shallot and cook one minute. Pour in the wine, add the mussels, cover and steam for 5 to 7 minutes until they open. Toss with parsley and serve with bread.

Seafood Paella

Paella is Spain’s famous rice dish and a true party centerpiece. Saffron gives the rice a golden color and a gentle floral flavor, while shrimp, mussels and peppers make it colorful and festive. The crispy rice at the bottom of the pan, called socarrat, is everyone’s favorite part. Bring the whole pan to the table.

You will need: 1 1/2 cups short grain rice, 4 cups seafood broth, a pinch of saffron, 1 onion, 1 red pepper, 1 pound shrimp, 1 pound mussels and 1 cup peas.

How to make it: Sauté the onion and pepper in olive oil. Stir in the rice, then the warm broth with saffron. Simmer without stirring for 15 minutes. Arrange the shrimp, mussels and peas on top, cover and cook 8 more minutes until the seafood is done.

Golden Seared Scallops

Seared scallops are the restaurant dish that is easier to make at home than you would think. The secret is a very hot pan and very dry scallops, so they form a deep golden crust. They cook in about four minutes. Serve them on greens or creamy risotto for a special date night dinner.

You will need: 1 pound large sea scallops, 1 tablespoon oil, 2 tablespoons butter, 2 cloves garlic, 1 tablespoon lemon juice and salt and pepper.

How to make it: Pat the scallops very dry and season. Heat the oil in a skillet until smoking. Add the scallops and cook without moving for two minutes until golden. Flip, add butter and garlic, and baste for one minute. Finish with lemon juice.

Maryland Style Crab Cakes

Maryland crab cakes are all about the crab, with just enough filler to hold them together. They are golden and crispy outside, tender and sweet inside. A squeeze of lemon and a little tartar sauce are all they need. Serve them as a main dish or as small bites for a party.

You will need: 1 pound lump crab meat, 1/3 cup mayonnaise, 1 egg, 1 teaspoon seafood seasoning, 1 teaspoon mustard, 1/2 cup crushed crackers and lemon wedges.

How to make it: Gently mix the mayo, egg, seasoning and mustard, then fold in the crab and crackers without breaking up the lumps. Shape into patties and chill for 30 minutes. Pan fry in butter for 4 minutes per side until golden.

Whole Grilled Fish With Lemon

Grilling a whole fish feels like a Mediterranean holiday. The skin crisps up beautifully while the inside stays moist and flaky. Stuffing it with lemon, garlic and herbs adds fresh flavor from the inside out. Serve it with a simple tomato salad and you have one of the healthiest seafood dinners around.

You will need: 2 whole fish like sea bass or snapper, cleaned, 2 lemons, 4 cloves garlic, fresh parsley and thyme, olive oil and salt.

How to make it: Cut a few slashes in each side of the fish. Rub with oil and salt and stuff with lemon slices, garlic and herbs. Grill over medium high heat for 6 to 8 minutes per side until the flesh flakes easily. Serve with lemon wedges.

Smoky Grilled Shrimp

Grilled shrimp take just a few minutes and are packed with smoky flavor. A quick marinade of olive oil, garlic, paprika and lemon makes them irresistible. Serve them over rice, in tacos or straight off the grill as an appetizer. They are always the first thing to disappear at a cookout.

You will need: 1 1/2 pounds large shrimp, 3 tablespoons olive oil, 3 cloves garlic, 1 teaspoon smoked paprika, juice of 1 lemon and parsley.

How to make it: Toss the shrimp with oil, garlic, paprika and lemon juice and let sit for 15 minutes. Thread onto skewers. Grill over high heat for 2 to 3 minutes per side until pink and charred. Sprinkle with parsley.

Hawaiian Tuna Poke Bowl

Poke bowls bring the fresh flavors of Hawaii to your kitchen. Cubes of sushi grade tuna are tossed in a soy and sesame dressing and piled over rice with colorful vegetables. There is no cooking for the fish, so dinner comes together fast. It is fresh, light and full of protein.

You will need: 1 pound sushi grade tuna, 3 tablespoons soy sauce, 1 tablespoon sesame oil, 2 cups cooked rice, 1 avocado, 1 cucumber, shredded carrots and sesame seeds.

How to make it: Cut the tuna into cubes and toss with soy sauce and sesame oil. Chill for 15 minutes. Divide rice among bowls and top with tuna, sliced avocado, cucumber and carrots. Sprinkle with sesame seeds and green onions.