CoastBite Kitchen

CoastBite Kitchen Warm, creamy seafood dishes for everyday cooks. Shrimp skillets, easy dinners and cozy flavors you’ll make again and again. Hi, I’m Caleb.

Welcome to CoastBite Kitchen, where I share warm, creamy seafood dishes made for real life. If you love shrimp, skillet dinners, and easy meals that still feel a little special, you’re in the right place. I keep things simple: clear steps, familiar ingredients, and cozy flavors you’ll want to make again and again. New recipes drop often, so feel free to follow and save your favorites for your next weeknight dinner.

03/01/2026

For the nights when you want a quiet, restaurant-quality dinner at home, this is the first thing I make. It fills the kitchen with a warm, comforting aroma and comes together without any fuss.

Creamy Sun-Dried Tomato Salmon

Ingredients:

• 2 thick center-cut salmon fillets (skinless)
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions:

1) Pat the salmon fillets dry. Season them evenly with the kosher salt and black pepper.

2) Heat the olive oil and butter in a large stainless steel skillet over medium heat.

3) Place the salmon fillets in the pan. Cook for 4 minutes on the first side, then flip.

4) Lower the heat to medium-low. Add the minced garlic and chopped sun-dried tomatoes around the salmon. Cook for 1 minute until fragrant.

5) Pour the heavy cream into the skillet. Let the liquid come to a gentle simmer. Simmer for 3 minutes until the sauce thickens enough to coat the back of a spoon.

6) Stir the fresh baby spinach and grated Parmesan cheese into the creamy sauce. Let it simmer for 2 more minutes until the spinach wilts completely and the salmon is tender and flaky.

7) Remove the skillet from the heat. Sprinkle the fresh chopped parsley over the top. Serve immediately.

Save this recipe for a cozy evening this week. 👇

01/08/2026

Have you ever noticed how the smallest bites are always the first to disappear at family gatherings?
Those little snacks everyone keeps “just tasting” until the plate is suddenly empty.

Save this one for the next time you want something warm, creamy, and easy to share.

Creamy Shrimp Wonton Cups

Ingredients (Makes 12 cups)

12 wonton wrappers
8 oz shrimp, peeled and deveined
1 tbsp butter or olive oil
1 garlic clove, finely minced
Salt and black pepper, to taste
2 tbsp cream or mayonnaise
1/2 cup shredded mozzarella or mild cheddar
Paprika, for a gentle warmth
Fresh parsley, finely chopped

Instructions

Bake the cups
Gently press the wonton wrappers into a muffin tin.
Bake at 350°F (180°C) for 6–8 minutes, just until lightly golden and crisp.
This creates a sturdy little cup that stays crunchy.

Cook the shrimp
Melt the butter in a skillet over medium heat.
Add the garlic, then the shrimp, salt, and pepper.
Cook for 2–3 minutes, just until the shrimp turn pink and tender.

Make the filling
Chop the shrimp into small pieces.
Stir them together with the cream (or mayonnaise) and half of the cheese.
Keep it gentle so the filling stays soft and creamy.

Fill and finish
Spoon the shrimp mixture into the baked wonton cups.
Sprinkle the remaining cheese on top and a light pinch of paprika.

Bake again
Return to the oven for 5–7 minutes, until the tops are melted and bubbly.

Finishing Touch
Sprinkle with fresh parsley and serve warm.
These are best enjoyed right away, when the edges are crisp and the centers stay creamy

Some meals feel special without trying too hard.These crab cakes are soft, rich, and generously packed with jumbo lump c...
01/08/2026

Some meals feel special without trying too hard.
These crab cakes are soft, rich, and generously packed with jumbo lump crab, baked together so they stay tender and full of flavor. Finished with warm lemon butter, they’re the kind of dish you serve when you want seafood to feel quietly impressive.

Jumbo Lump Crab Cakes with Warm Lemon Butter
Steakhouse-Style Casserole

Ingredients

Crab Cakes
1 lb jumbo lump crab meat, carefully checked for shells
1 large egg
1/2 cup mayonnaise
1 1/2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp fresh lemon juice
1 garlic clove, finely minced
2 tbsp fresh parsley, chopped
1/2 cup panko breadcrumbs
Salt and black pepper, to taste

Lemon Butter
1/3 cup unsalted butter
2 tbsp fresh lemon juice
1 garlic clove, minced
1 tbsp chopped parsley
Pinch of salt and black pepper

Instructions

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, garlic, parsley, salt, and black pepper until smooth and well blended.

Gently add the crab meat and panko breadcrumbs. Fold slowly with a spatula, just until combined, keeping the crab pieces as intact as possible.

Lightly grease a casserole dish. Form the mixture into large, loose crab portions and arrange them in the dish without packing them down.

Cover and refrigerate for about 20 minutes. This helps the crab cakes hold together while staying tender.

Bake in a preheated 375°F (190°C) oven for 18 to 20 minutes, until lightly golden on top.

While the crab cakes bake, melt the butter in a small saucepan over low heat. Stir in the garlic, lemon juice, salt, black pepper, and parsley. Warm gently without boiling.

Remove the casserole from the oven and spoon the lemon butter evenly over the crab cakes. Return to the oven for another 5 minutes so the sauce settles into the crab.

Finish with extra parsley and lemon wedges. Serve warm, straight from the dish.

Prep: 15 minutes
Chill: 20 minutes
Bake: 25 minutes
Total: about 60 minutes

01/08/2026

Sometimes all you need is olive oil, garlic, and good fish.
This pil-pil cod risotto is silky, glossy, and deeply comforting. The cod flakes softly, the rice stays creamy without cream, and every bite feels warm, coastal, and honest.

Save this one for a quiet night when you want something simple and comforting.

Spanish Pil-Pil Cod Risotto

Ingredients

Cod
2 thick cod loins (about 6 oz each), skinless
Salt, very lightly
3 tbsp extra virgin olive oil

Pil-Pil Base
4 garlic cloves, thinly sliced
2 tbsp extra virgin olive oil

Risotto
1 cup Arborio rice
3 cups warm fish or vegetable broth (low sodium)
1 tbsp olive oil

To Finish
Fresh parsley, finely chopped
Optional: a few garlic chips from the pil-pil oil

Instructions

Prepare the pil-pil oil
Heat the olive oil gently in a small pan. Add sliced garlic and cook slowly until lightly golden. Remove garlic and set aside. Keep the oil warm.

Cook the cod gently
Season cod very lightly with salt. Place in a pan with the pil-pil oil over low heat. Spoon oil over the fish for 4 to 6 minutes, until the cod turns pearly and begins to flake. Remove and keep warm.

Make the risotto
Heat olive oil in a saucepan. Add rice and stir gently for 1 minute. Add warm broth a little at a time, stirring slowly, until rice is tender and creamy.

Build the pil-pil texture
Slowly spoon some of the warm pil-pil oil into the risotto while stirring. The rice will turn glossy and silky, without cream.

Assemble
Spoon risotto into a shallow clay dish. Place the cod on top. Finish with garlic chips, parsley, and a drizzle of olive oil.

01/07/2026

Some dinners don’t need much explaining.
Just a pan, a good piece of fish, and a quiet moment when butter melts and herbs bloom in the heat.
This golden cod is simple, comforting, and exactly the kind of meal that feels right at the end of a long day.

Golden Brown Cod with Herb Butter Sauce

Ingredients
4 cod fillets (about 5–6 oz each), thick and fresh
Salt, to taste
Black pepper, to taste
3 tbsp unsalted butter
2 garlic cloves, finely minced
1 tbsp fresh lemon juice
Fresh herbs (finely chopped):
Parsley
Dill
Thyme
(Use what you have, but the herbs should be fresh.)

Instructions

Season the cod
Pat the cod fillets dry with paper towels.
Season both sides lightly with salt and black pepper.

Sear until golden
Heat a wide skillet over medium heat.
Add the butter and let it melt gently.
Place the cod fillets into the pan and cook without moving for about 3–4 minutes, until a deep golden crust forms.

Flip carefully
Turn the fillets gently.
Cook the second side for another 2–3 minutes, just until the cod flakes easily but stays moist inside.

Make the herb butter
Lower the heat.
Add the minced garlic and stir for about 20 seconds, just until fragrant.
Sprinkle in the chopped herbs and drizzle in the lemon juice.
Spoon the warm herb butter over the fish to coat it gently.

Finish and rest
Remove from heat and let the cod rest in the sauce for a minute before serving.

Serve warm with the herb butter pooling around the fish.
This is the kind of simple seafood dinner that feels calm, balanced, and quietly satisfying.

01/06/2026

After a long day, this is the kind of dinner that feels like a soft landing.
Tender shrimp, gentle garlic, and a creamy sauce that clings to every strand. No oven, no fuss, just warm comfort in one skillet.

Creamy Garlic Butter Shrimp Pasta

Ingredients (Serves 4)

Shrimp
1 lb large shrimp, fully peeled and deveined (no shell, no tail)
3/4 tsp kosher salt
1/2 tsp black pepper

Pasta
10 oz fettuccine or linguine

Garlic Butter Cream Sauce
2 tbsp unsalted butter
4 garlic cloves, finely minced
1 cup heavy cream
1/2 cup freshly grated Parmesan
1/2 tsp paprika
Pinch of black pepper

To Finish
1 tbsp finely chopped fresh parsley

Instructions

Cook the pasta
Bring a large pot of well-salted water to a boil.
Cook the pasta until just tender.
Reserve 1/2 cup pasta water, then drain.

Season the shrimp
Pat the shrimp completely dry.
Season evenly with the salt and black pepper.

Sear the shrimp gently
Heat a wide skillet over medium heat.
Add the butter and let it melt gently (do not brown).
Add the shrimp in a single layer. Do not overcrowd.
Let them cook without moving at first, 1 to 2 minutes per side, until pink and lightly golden.
They should stay softly curved, not tight and round.
Transfer shrimp to a plate.

Make the cream sauce
Lower heat to medium-low.
Add the garlic to the same skillet and stir for about 20 seconds, just until fragrant.
Pour in the heavy cream. Stir in paprika and a pinch of black pepper.
Let it simmer gently for 3 to 4 minutes, until glossy and slightly thickened.
Add the Parmesan gradually, stirring slowly, until smooth.
The sauce should coat the back of a spoon and slide slowly. Do not boil.

Toss and finish
Add the cooked pasta to the skillet and toss gently until coated.
Use a small splash of reserved pasta water only if needed for extra silkiness.
Return the shrimp to the pan and spoon sauce over them. Warm for 30 to 45 seconds. Do not boil.
Finish with parsley and serve right away while the sauce stays soft and creamy.

Serve it warm, take your time, and let dinner feel calm for once.

01/05/2026

Some dinners are meant to be gentle and shared.
This creamy seafood casserole comes together quietly in the oven, filling the kitchen with warmth and that familiar comfort you feel before everyone gathers around the table.

Creamy Seafood Casserole (Shrimp, Scallops & Haddock)

Ingredients (Serves 6)

8 oz haddock, skinned and cut into chunks
1 lb large shrimp, peeled and deveined
1 lb sea scallops (optional)
3–4 garlic cloves, minced
1/2 to 3/4 cup heavy cream
1/2 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
Paprika, to taste
Sea salt and black pepper, to taste

Instructions

Prepare the oven
Preheat the oven to 375°F. Lightly grease a ceramic or glass baking dish.

Layer the seafood
Place the haddock pieces evenly in the dish. Add the shrimp and scallops on top. Season gently with salt and black pepper.

Add flavor
Sprinkle the minced garlic over the seafood. Pour the heavy cream evenly across the dish so everything stays moist while baking.

Finish the top
Scatter the Swiss cheese over the seafood. Sprinkle lightly with Parmesan and a soft touch of paprika for color.

Bake
Bake for 15–20 minutes, just until the seafood is cooked through and the top is lightly golden. Avoid overbaking so the shrimp stay tender.

Finishing Touch
Let it rest for a few minutes before serving. This is the kind of dish that feels best served warm, straight from the oven, with quiet conversation around the table.

01/04/2026

Some evenings call for something simple that still feels special.
These scallops cook quickly, stay tender inside, and finish in a soft lemon garlic butter that feels comforting without being heavy. It is the kind of dinner you make when you want calm, warmth, and a plate that speaks for itself.

Pan-Seared Scallops with Lemon Garlic Butter

Ingredients (Serves 2–3)

1 lb large sea scallops, dry-packed, side muscle removed
Salt and freshly cracked black pepper
2 tablespoons olive oil
3 tablespoons unsalted butter
3 garlic cloves, minced
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped parsley
Lemon wedges, for serving

Instructions

Prepare the scallops
Pat the scallops very dry with paper towels. This helps them sear properly. Season both sides lightly with salt and black pepper.

Sear the scallops
Heat the olive oil in a skillet over medium-high heat until it begins to shimmer. Place the scallops in a single layer, leaving space between them. Let them cook undisturbed for 2 to 3 minutes, until a golden crust forms. Flip gently and cook for another 1 to 2 minutes.

Make the lemon garlic butter
Lower the heat to low. Add the butter to the pan. Once melted, stir in the garlic and cook briefly, about 20 seconds, just until fragrant. Add the lemon juice and lemon zest, stirring gently.

Finish the scallops
Spoon the warm butter over the scallops for a few seconds, allowing them to soak up the flavor. Turn off the heat and sprinkle with parsley.

Serve
Transfer the scallops to plates right away. Spoon extra butter over the top and serve with lemon wedges on the side.

This is a quiet kind of dinner. Simple, warm, and best enjoyed slowly while everything is still hot and comforting.

01/03/2026

There is something special about Sunday dinners where a simple piece of fish gets a little extra care. This recipe reminds me of those quiet weekends when you want something that feels effortless yet looks beautiful on the table. It brings together tender salmon and a rich, creamy filling for a meal that feels just like a warm hug.

Lemon Garlic Crab & Shrimp Stuffed Salmon

Ingredients
4 salmon fillets (about 6 oz each), skin on
2 tablespoons melted butter
Salt, black pepper, and paprika
6 oz cream cheese, softened
4 tablespoons mayonnaise
6 oz lump crab meat
4 oz cooked shrimp, finely chopped
2 garlic cloves, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 cup shredded mozzarella (for the filling)
1/2 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 cup shredded mozzarella (for the topping)
1/4 cup chicken or seafood broth

Instructions
Start by warming your oven to 400°F (200°C). Prepare a baking dish by lightly greasing the bottom so the fish does not stick.

In a medium bowl, stir the cream cheese and mayonnaise together until the mixture is smooth. Gently fold in the crab meat, chopped shrimp, garlic, lemon juice, lemon zest, mustard, Parmesan, parsley, and the first cup of mozzarella cheese. Stir slowly to keep the crab pieces nice and plump.

Pat the salmon fillets dry with a paper towel. Using a sharp knife, carefully cut a slit into the thickest side of each fillet to create a pocket. Be sure not to cut all the way through to the other side.

Spoon a generous amount of the creamy mixture into each pocket. Gently press the salmon closed to secure the filling. It is perfectly fine if a little bit of the filling shows at the edges.

Place the stuffed fillets into your baking dish. Brush the tops with the melted butter and sprinkle lightly with salt, pepper, and paprika.

Pour the broth into the bottom of the dish, around the salmon rather than over it. This little bit of liquid creates steam while baking, which helps keep the salmon incredibly moist.

Sprinkle the remaining cup of mozzarella cheese over the tops of the fillets.

Bake for 14 to 18 minutes. You will know it is ready when the cheese is melted and bubbly, and the salmon flakes easily with a fork. Let it rest for a moment before serving to let the juices settle.

Serve this warm for a lovely dinner that feels wonderful to share.

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New York, NY

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