Seafood Platter
Create an impressive seafood platter with this easy recipe! Learn how to choose the best seafood, prepare it perfectly and arrange it beautifully. Perfect for any celebration!
A seafood platter, laden with grilled and fried seafood, is the ultimate celebratory meal. Whether it’s Valentine’s Day, a birthday or an anniversary, a well-crafted seafood platter is guaranteed to wow your guests. Below you’ll get all the tips for assembling a stunning platter that is both easy an unforgettable.
Choosing the freshest seafood
The key to a truly exceptional seafood platter is fresh, high-quality ingredients. Frozen seafood is perfectly find – it can be just as good as fresh. Using a variety of seafood is also key! Aim to include 4-6 types of seafood and fish for an abundant platter.
Shellfish
- Shrimp/prawns: Cooked in garlic butter, these are the star of the show. Feel free to poach or grill the shrimp instead.
- Mussels: Steamed mussels are quick and easy to prepare.
- Lobster/crayfish tails: Seared lobster adds a touch of luxury.
- Calamari/squid: Crispy fried calamari is always delicious and adds great texture.
- Other options: Clams, oysters, scallops, crab legs.
Fish
- White fish: Choose a firm white fish like cod, haddock, hake, seabass or snapper. Pan-searing or grilling works well.
Ingredients for your seafood platter
- Seafood: For a large seafood platter serving 4-6 you will need 2-3 lobster or crayfish tails, 1-2 pounds (1kg) of shrimp and a pound each of mussels, fish and calamari.
- Spices: Feel free to use your favorite spices but I like using garlic powder, salt and pepper on seafood to keep it simple.
- Aromatics: Lots of fresh garlic and lemon juice (plus lemon wedges for serving). I also garnish the platter with fresh parsley.
- Sauces: See must-have sauces below.
How to assemble a showstopping seafood platter
- Make the sauces: I prefer making the sauces before cooking the seafood. They can be kept over low heat. We love serving garlic butter sauce and creamy peri-peri sauce for a bit of heat.
- Cooking the seafood: The seafood will all require different cooking methods.
Mussels: Steam until they open and discard any that don’t.
Calamari: Dredge in seasoned flour and fry until crisp and golden.
Shrimp: Cook in garlic butter until pink and opaque.
Lobster and fish: Sear in a hot pan until cooked through. - Assemble: Grab your biggest platter then add the seafood. I prefer arranging the seafood in sections for an abundant appearance. Add bowls of sauce then garnish with chopped parsley and lemon wedges.
Serving Suggestions and Side Dish Ideas
I always add rice to my seafood platter (adding a pinch of turmeric gives it a lovely golden hue) but fries or potato wedges will also be delicious. A big green salad makes a lovely fresh side dish. Other seafood sauces like cocktail sauce, tartare sauce, etc. will also be great.
- Easy Garlic Butter Rice
- Easy spicy garlic baked potato wedges
- Air Fryer French Fries
- Easy Green Salad with Lemon Parmesan dressing
Must-have dipping sauce
Ingredients
- 2 lb (1kg) garlic butter shrimp
- 2 lobster tails cleaned and cut in half
- 1 lb (500g) half shell mussels
- 1 lb (500g) white fish
- fried calamari
- olive oil
- salt, black pepper and garlic powder
To serve
- Garlic butter sauce
- Peri-Peri sauce I added ¼ cup heavy cream to make a creamy sauce
- Garlic butter rice
- lemon wedges
- chopped parsley
Instructions
- Make the sauces before cooking the seafood and keep them at low heat.
- The seafood will all require different cooking methods. Mussels: Bring a large pot of water to the boil and add a steaming basket. Add the mussels to the steamer and steam for 4-5 minutes. If using whole mussels, steam until they open and discard any that don't.
- Calamari: Dredge in seasoned flour and fry in hot oil until crisp and golden, approximately 3-4 minutes. Do this in batches if your pot is small.
- Shrimp: Follow the recipe instructions for the shrimp.
- Lobster and fish: Drizzle the lobster tails and fish fillets with olive oil and season with salt, garlic powder and pepper. Heat a large pan over medium-high heat and sear the lobster, flesh-side down, for 2-3 minutes until cooked through.
- Grab your biggest platter then add the seafood. I prefer arranging the seafood in sections for an abundant appearance. Add bowls of sauce then garnish with chopped parsley and lemon wedges.
Nutrition
Seafood Recipes
