13 Seafood Super Bowl Recipes for Pescatarian Fans

When it comes to Super Bowl Sunday, you might think seafood is not the best choice for a big crowd. But it’s actually a great option because it’s easy to make and fun to eat. You can find many simple recipes like tasty dips and yummy skewers.

Seafood is perfect for Super Bowl parties because it’s easy to share with friends and family. You can make many different kinds of seafood dishes that everyone will love. From delicious shrimp to tasty fish, you’ll have plenty of recipes to choose from.

Shrimp Cocktail Dip Recipe

A creamy and flavorful dip perfect for any gathering.

Ingredients

• 1 cup cooked shrimp
• 1 cup cream cheese
• 1/2 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 1/4 cup chopped fresh chives

Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, combine the cream cheese, mayonnaise, ketchup, lemon juice, Worcestershire sauce, and Old Bay seasoning.
3. Stir until the mixture is smooth and well combined.
4. Add the cooked shrimp to the bowl and stir until they are fully incorporated.
5. Season the mixture with salt and pepper to taste.
6. Transfer the mixture to a baking dish and sprinkle the chopped chives on top.
7. Bake the dip in the preheated oven for 20-25 minutes, or until it is warm and lightly golden brown.
8. Serve the dip with tortilla chips or crackers and enjoy.

Crab and Avocado Salsa

Fresh and spicy salsa with crab and avocado perfect for snacking.

Ingredients

• 1 ripe avocado, diced
• 1/2 cup jumbo lump crab meat
• 1/2 cup diced red onion
• 1 jalapeño pepper, seeded and finely chopped
• 1/2 cup diced fresh tomatoes
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Salt and pepper, to taste
• Cilantro, chopped (optional)

Instructions

1. In a medium-sized bowl, gently combine the crab meat, diced avocado, red onion, jalapeño pepper, and diced tomatoes.
2. Squeeze the lime juice over the mixture and toss gently to combine.
3. Drizzle the olive oil over the mixture and toss again to combine.
4. Season the mixture with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Just before serving, garnish with chopped cilantro, if desired.
7. Serve the salsa with tortilla chips or use as a topping for grilled fish or tacos.

Lobster Rolls for a Crowd

Indulge in decadent lobster rolls filled with succulent chunks of lobster meat.

Ingredients

• 4 live lobsters (1 1/2 pounds each)
• 1/4 cup mayonnaise
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 New England-style hot dog buns
• 2 tablespoons unsalted butter, softened
• Lettuce leaves
• Lemon wedges

Instructions

1. Fill a large pot with enough water to cover the lobsters, add 2 tablespoons of salt, and bring to a boil.
2. Plunge the lobsters headfirst into the boiling water, cover the pot, and cook for 8-10 minutes.
3. Remove the lobsters from the pot and let them cool.
4. Crack the lobsters and extract the meat from the tails, claws, and bodies.
5. Chop the lobster meat into large chunks and place it in a bowl.
6. In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, salt, and pepper.
7. Pour the mayonnaise mixture over the lobster meat and gently mix until the meat is well coated.
8. Split the top of each hot dog bun and toast them until lightly browned.
9. Brush the toasted buns with the softened butter.
10. Spoon the lobster meat onto the buns and top with lettuce leaves.
11. Serve immediately with lemon wedges on the side.

Grilled Salmon Skewers With Spicy Mango Sauce

Grilled salmon skewers with spicy mango sauce, a flavorful and healthy seafood option.

Ingredients

• 1 pound salmon fillets, cut into 1-inch pieces
• 1/2 cup mango puree
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 teaspoon sriracha sauce
• 10 bamboo skewers
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together mango puree, soy sauce, brown sugar, olive oil, garlic, ginger, and sriracha sauce.
3. Add the salmon pieces to the bowl and toss to coat with the mango sauce.
4. Thread the salmon pieces onto the bamboo skewers, leaving a small space between each piece.
5. Season with salt and pepper to taste.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the salmon is cooked through.
7. Serve hot, garnished with chopped cilantro if desired.

Seafood Paella for Super Bowl Sunday

Savor the flavors of Spain with this seafood paella recipe perfect for Super Bowl Sunday.

Ingredients

• 1 cup uncooked Arborio rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound shrimp, peeled and deveined
• 1 pound mussels, scrubbed and debearded
• 1 pound clams, scrubbed
• 1 pound chorizo, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon saffron threads
• 1 can diced tomatoes
• 2 cups chicken broth
• Salt and pepper, to taste
• Lemon wedges, for serving

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced chorizo and cook until browned, about 2-3 minutes.
5. Add the shrimp, mussels, and clams, and cook until the seafood is lightly browned, about 2-3 minutes.
6. Add the smoked paprika, saffron threads, and diced tomatoes, and stir to combine.
7. Add the Arborio rice and stir to coat the rice in the oil and distribute the ingredients evenly.
8. Add the chicken broth and bring to a boil.
9. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Season with salt and pepper to taste, and serve with lemon wedges on the side.

Spicy Shrimp and Chorizo Quesadillas

Spicy Shrimp and Chorizo Quesadillas combine succulent shrimp with spicy chorizo in a crispy tortilla.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 pound chorizo, sliced
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 4 large tortillas
• 2 cups shredded cheese
• Sour cream and salsa for serving

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chorizo and cook until browned, about 3-4 minutes.
3. Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are tender.
4. Add the shrimp to the skillet and cook until pink and fully cooked.
5. Stir in the cumin, smoked paprika, and cayenne pepper.
6. In a large bowl, combine the cooked shrimp and chorizo mixture.
7. Place a tortilla in the skillet and sprinkle shredded cheese on half of the tortilla.
8. Spoon the shrimp and chorizo mixture on top of the cheese.
9. Fold the tortilla in half to enclose the filling.
10. Cook the quesadilla until the tortilla is crispy and the cheese is melted.
11. Flip the quesadilla and cook the other side until crispy.
12. Repeat with the remaining tortillas and filling.
13. Cut the quesadillas into wedges and serve with sour cream and salsa.

Crab Rangoon With Sweet Chili Sauce

Crab Rangoon is a crispy Asian-inspired appetizer filled with crab and cream cheese.

Ingredients

• 1 package of wonton wrappers
• 1/2 cup of cream cheese
• 1/2 cup of crab meat
• 1/4 cup of scallions
• 1/4 cup of soy sauce
• 1/4 cup of sweet chili sauce
• 1 tablespoon of sesame oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine cream cheese, crab meat, scallions, soy sauce, and sesame oil.
3. Lay a wonton wrapper on a flat surface and place a tablespoon of the crab mixture in the center.
4. Dip your finger in water and run it along the edges of the wrapper.
5. Fold the wrapper into a triangle and press the edges together to seal the rangoon.
6. Repeat with the remaining wrappers and filling.
7. Place the rangoon on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until crispy and golden brown.
8. Serve the crab rangoon with sweet chili sauce for dipping.

Cioppino for a Super Bowl Party

Hearty San Francisco-style seafood stew perfect for a crowd.

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 cup dry white wine
• 1 cup fish stock
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound clams, scrubbed
• 1 pound mussels, scrubbed
• 1 pound shrimp, peeled and deveined
• 1 pound fish (halibut or cod), cut into 1-inch pieces

Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until the onion is translucent.
3. Add the white wine, fish stock, crushed tomatoes, tomato paste, oregano, thyme, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes.
5. Add the clams, mussels, shrimp, and fish to the pot.
6. Cover the pot and cook until the seafood is cooked through, about 5-7 minutes.
7. Serve the cioppino hot, garnished with parsley or basil if desired.

Smoked Salmon Canapés With Cream Cheese

Smoked salmon canapés with cream cheese are a delicious and elegant appetizer.

Ingredients

• 1 package of smoked salmon
• 1 block of cream cheese
• 1 tablespoon of lemon juice
• 1/2 teaspoon of dried dill
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 baguette, sliced
• Fresh dill, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Mix the cream cheese, lemon juice, dried dill, salt, and black pepper in a bowl until well combined.
3. Arrange the baguette slices on a baking sheet.
4. Spread a small amount of the cream cheese mixture on each baguette slice.
5. Top the cream cheese with a piece of smoked salmon.
6. Bake the canapés in the preheated oven for 5-7 minutes, or until the cheese is softened.
7. Garnish with chopped fresh dill and serve immediately.

Shrimp and Pineapple Skewers With Teriyaki Sauce

Shrimp and pineapple skewers with teriyaki sauce is a sweet and savory dish.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 cup pineapple chunks
• 1/2 cup teriyaki sauce
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 2 tablespoons olive oil
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 10 bamboo skewers

Instructions

1. Preheat grill to medium-high heat.
2. In a large bowl, whisk together teriyaki sauce, brown sugar, soy sauce, and grated ginger.
3. Add the shrimp to the bowl and toss to coat with the teriyaki mixture.
4. Thread the shrimp, pineapple chunks, and a sprinkle of black pepper onto the bamboo skewers.
5. Brush the skewers with olive oil and season with salt.
6. Grill the skewers for 8-10 minutes, turning occasionally, until the shrimp are pink and cooked through.
7. Serve hot and enjoy.

Steamed Mussels With Garlic and Lemon

Steamed Mussels With Garlic and Lemon is a flavorful seafood dish.

Ingredients

• 2 pounds mussels
• 2 cloves garlic
• 1 lemon
• 1/4 cup white wine
• 1/4 cup water
• 2 tablespoons butter
• Salt and pepper

Instructions

1. Rinse the mussels under cold water and scrub the shells.
2. In a large pot, combine garlic, lemon, white wine, and water.
3. Bring the mixture to a boil over high heat.
4. Add the mussels to the pot and cover with a lid.
5. Steam the mussels for 5-7 minutes or until they open.
6. Remove the pot from the heat and stir in butter.
7. Season with salt and pepper to taste.
8. Serve the mussels hot, garnished with lemon wedges.

Crab and Shrimp Cakes With Remoulade Sauce

Crab and shrimp cakes with remoulade sauce is a delicious seafood dish.

Ingredients

• 1 lb jumbo lump crab meat
• 1/2 lb large shrimp, peeled and chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped yellow onion
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons mayonnaise
• 1 egg, lightly beaten
• Remoulade sauce for serving

Instructions

1. Gently combine crab meat, shrimp, panko breadcrumbs, onion, garlic, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a large bowl.
2. In a small bowl, mix mayonnaise and egg until well combined.
3. Add the mayonnaise mixture to the crab meat mixture and gently fold until just combined.
4. Cover the mixture and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Divide the mixture into 8 equal portions and shape each into a round cake.
6. Heat about 1/2 inch of oil in a large skillet over medium heat.
7. Add the crab cakes to the skillet and cook for about 4-5 minutes on each side, until golden brown and crispy.
8. Remove the crab cakes from the skillet and drain on paper towels.
9. Serve the crab cakes hot with remoulade sauce for dipping.

Grilled Tuna Burgers With Wasabi Mayo

Grilled tuna burgers with wasabi mayo offer a spicy twist on traditional seafood burgers.

Ingredients

• 1 pound fresh tuna steak
• 1/4 cup panko breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 tablespoons wasabi mayo
• 4 hamburger buns
• Lettuce, tomato, and pickles

Instructions

1. Preheat the grill to medium-high heat.
2. In a medium bowl, mix together tuna, panko breadcrumbs, onion, and garlic.
3. Divide the mixture into 4 equal parts and shape into patties.
4. Brush the patties with soy sauce and olive oil.
5. Grill the patties for 4-5 minutes per side or until cooked through.
6. Meanwhile, toast the hamburger buns on the grill.
7. Assemble the burgers with wasabi mayo, lettuce, tomato, and pickles.
8. Serve immediately and enjoy.

Conclusion

You’re the quarterback of your Super Bowl party, and these seafood recipes are your winning playbook. The shrimp cocktail dip is the trophy, the lobster rolls are the championship rings, and the grilled salmon skewers are the confetti – they’ll make your gathering a touchdown with pescatarian fans, scoring big on flavor and fun.