What better springtime recipe than some fresh tasting fish and seafood like my Tilapia Shrimp Scampi? This recipe evolved from the fact that I wanted to make shrimp scampi, but didn’t have enough shrimp left to make a whole meal for 4 people. So I incorporated a few pieces of tilapia I also had on hand and voila!

This has actually become one of the most popular pages found on my main Thrown-Together-Meals.com website from search engine traffic. Seems quite a few people are actually searching for tilapia shrimp scampi! Who knew?

The recipe has traditional flavors of scampi, including lemon juice, wine, butter and garlic.  I have usually served it with steamed white or brown  rice and a steamed broccoli and zucchini mixture. But it’d also be good with angel hair pasta and asparagus, if you want it to be more spring-y.

To get this Tilapia Shrimp Scampi recipe, just click the link. You can also find other fish and seafood recipes on the main site… or share your own recipe there. Or… if you know of a great fish/seafood cookbook, tell me about it here.

I hope you enjoy this! … And feel free to “hop” on over to Recipe Lion to see other contributions to their March Spring Blog Hop, won’t you:

I love fish! And tilapia is one of my favorite fishes… no bones to speak of in the fillets, tender, no strong fish taste and it takes on the flavors you cook it in wonderfully. And you can get some great deals on it at the grocery store. Recently, I’ve been buying a big bag of frozen tilapia fillets, so I always have some ready in the freezer any time I get the urge for a little fish. Fish is healthy for you too.

So last night, I threw together this easy fish recipe using tilapia and other ingredients I happened to have on hand. The result was Ginger Lime Tilapia. Sort of an Asian flavor profile, I guess you’d say. We just thought it tasted good!

You’ll find the Ginger Lime Tilapia recipe here on the main site. I think the key to its great flavor was using fresh ginger, cilantro and basil. You can buy a hunk of ginger and then freeze it, to keep indefinitely. Just take it out and grate it frozen right into your meal as needed. That way, you won’t end up throwing out the spoiled ginger root like I always did till I learned the freezing trick.

As for the herbs, most grocery stores these days stock fresh cilantro. You can buy a bunch for under a dollar and it’ll keep for about 2 weeks. If you use cilantro as much as I do, you’ll probably pretty much use it up in that time, but if you do have to throw any out, since it was so cheap, it’s not too hard to take. Or, you can shred some up in a food processor with a little water and then freeze it in portion sizes for future use. Not quite the same, but still better than dried.

And basil plants are easy to come by in season. Buy one and keep it on your kitchen windowsill or counter. Then, just pick off a few leaves any time you want some basil flavoring in a dish. The smells of fresh basil and cilantro are enough to make me swoon!