Tilapia and Shrimp Recipe

This is a straightforward homemade version of Olive Garden’s Tilapia and Shrimp — flaky fish, buttery shrimp, and a velvety cream sauce that tastes way fancier than the 25 minutes it takes to make. Light, low-carb-ish, and honestly… weirdly comforting.

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Quick Summary

• Prep time: 5 mins
• Cook time: 16 mins
• Flavor: buttery, mild, just a kiss of cream
• Great for: last-minute dinners, date nights, something warm but not too heavy

Why I Like This Recipe

Honestly? I was just tired. Like, lay-on-the-floor kind of tired. But I wanted something warm, something that felt like I tried — even if I totally didn’t. Threw this together on autopilot and it was so simple, so cozy. Kinda felt like I was dining in… but wearing sweatpants.

Ingredients

• 2 fresh tilapia filets (4 oz each)
• 12 shrimp, peeled + tails off (thawed if frozen)
• ½ cup low sodium chicken stock
• 2 Tbsp heavy cream
• 1 Tbsp butter
• 1 tsp black pepper
• ½ tsp dried chives (or fresh if you’ve got ‘em)

How To Make Tilapia and Shrimp

1. Bake the fish & shrimp: Lay it all out on a parchment-lined tray — shrimp on one side, tilapia on the other. Bake at 425°F for 6 mins. Flip everything. Back in for 4 more.
2. Make the dreamy sauce: Simmer the chicken stock till it’s down by half (about ¼ cup). Stir in butter, cream, and chives. Let it bubble and thicken just a bit. It should coat the spoon.
3. Assemble like a pro: Plate the tilapia, stack the shrimp on top like you’re fancy, spoon the sauce over everything. That’s it.

Tips for Success

• Don’t overbake — 10 mins total is plenty. Fish should flake, shrimp just pink.
• Sauce too thin? Simmer a bit more. Too thick? Splash of stock.
• Use parchment so nothing sticks — or you’ll hate yourself during cleanup.
• Serve it fast. The sauce loves to settle in warm.

Storage and Reheating

• Fridge: good for a day or two — seafood doesn’t wait.
• Reheat gently: low heat in a pan with a splash of stock or cream. Microwave works but, meh, the sauce breaks.
• Freezer: nah, not for this one.

FAQs

Common Mistakes and How to Dodge Them

• Fish dry and sad – baked too long. Pull it when it flakes.
• Shrimp rubbery – same deal. Watch ‘em like a hawk.
• Sauce separates – heat too high when adding cream. Go low and slow.
• Too salty – don’t reduce salted stock too much. Use low sodium.
• Forgot to line tray – now you’re scrubbing fish bits off metal. Never again.

Nutrition Facts (Per Serving)

• Calories: ~250 kcal
• Total Fat: 14 g
• Saturated Fat: 7 g
• Cholesterol: 150 mg
• Sodium: 300 mg
• Potassium: 400 mg
• Total Carbohydrate: 2 g
• Dietary Fiber: 0 g
• Sugars: 1 g
• Protein: 30 g