This super easy Skillet Tilapia with Shrimp is a quick weeknight dinner that tastes just like an Olive Garden knock-off!
A few weeks ago I went to the classic Italian Restaurant that is know for it’s never ending salad and breadsticks… Olive Garden.
I’m all about free carbs.
Anyways, I ordered myself something light to go with my 99 breadsticks. I ordered their baked Tilapia with Shrimp. It was most enjoyable to the palate, but I couldn’t help but thinking how easy it would be for me to make this in my own kitchen.
For a quarter of the price.
Let’s be real guys. I have 4 kids with bottomless pits for stomachs.
I can’t afford to take my kids out to eat very often. So when I found 6 very large Tilapia filets for just $4 at my local grocery store… yeah… that sure beats paying $16 for one.
I also picked up a 1 lb. bag of frozen shrimp for just $5. This meal was shaping up real well.
I took all my ingredients home and whipped up this delicious meal in less than 20 minutes.
I fed my whole family, a restaurant worthy meal, for less than $15, in less than 20 minutes.
AND EVERYONE LOVED IT!!
Let’s just say that after that I knew I needed to share it with you. I’m just nice like that. 🙂
(I also wanted to eat it again)
Your family is going to love this light and refreshing, restaurant worthy dinner!
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Skillet Tilapia with Shrimp
- 1 to 2 tbsp olive oil
- 4 Tilapia fillets
- salt and pepper
- 1 tsp minced garlic
- 1/2 cup white wine*
- 3/4 cup chicken broth
- 1 1/2 tbsp lemon juice
- 3 tbsp butter, cut into tablespoons
- 2 tbsp parsley, freshly chopped
- 8 oz. small raw shrimp, peeled and deveined, tails removed
- Heat oil in a heavy bottomed skillet over medium-high heat. Swirl oil around in pan to coat. Once hot, reduce heat to medium.
- Season tilapia filets with salt and pepper on both sides and place in hot skillet. Cook for 3 to 4 minutes per side, or until fish is opaque and flakes easily. Remove from skillet and place on a dish and keep warm.
- Toss the garlic into the hot skillet and stir until fragrant, about 30 seconds. Pour the white wine into the pan and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the chicken broth and lemon juice and cook until the liquid has reduced to about 1/2. Add in the butter and parsley and stir until melted.
- Add the shrimp to the skillet and cook in sauce until the shrimp have turned pink, about 5 minutes. Serve the shrimp and sauce on top of the tilapia filets. Enjoy!
Just making this tonight. Wondering why you separate the butter when it all goes in the recipe at once?
I made this tonight and it was really good. I don’t usually like what I make but had no complaints about this. I of course used more butter than it calls for but I always add more butter and garlic than recipes suggest. There wasn’t as much sauce that it shows in the picture (but then the pictures really never show what you really get – at least not for me). But it was great – will make it again.
So glad you enjoyed the recipe Milli!
Initially I thought it was light on. Ingredients, however all I added was a tea spoon of Capers and a few tablespoons of fine diced red pepper, great recipe, served it with Boiled new potatoes and Mint buttered peas. I’ll be checking out more by you Shawn.
Love the addition of capers in there! So glad you enjoyed the recipe!
I actually added more broth and a bit of water and made a soup out of it…Actually I read the recipe wrong and put too much broth in it the first time and I love it….I’m making it again today Thank you
Delicious and elegant!
Perfect! Exactly the recipe I was looking for to satisfy my craving for tilapia and shrimp. And, I feel like your recipe was meant to be.
I was just looking at my IG notifications and saw your follow (nancykv). Your follow was on my brain this morning, because I loved your handle, but thought, in my world it’s, “I cook. You clean.” 🙂 At any rate, when I googled “tilapia and shrimp recipes”, yours came up first. How does the universe KNOW?
And…you’re officially everywhere! My friend just posted one of your videos on FB 🙂
Haha! Thanks Nancy! I’m slowly taking over the internets!! LOL 😉
Yeah, you are! The tilapia and shrimp were delicious. Thanks for the great recipe and I look forward to “seeing’ more of you!
Thanks, I’m gonna try in this weekend 🙂
Tried it this weekend. Served over rice with a side of Roasted Broccoli topped it all with Parmesan cheese. Fast, Easy and SODelicious! Thanks for the Recipe! It got added to the ever-elite recipe box 😉
Awesome! So glad you guys enjoyed it! 🙂
I added some sautéed mushrooms and thickened with a little cornstarch instead of butter. Delicious!
We try to avoid butter, so wondered about a suggestion for something other than butter???
The butter adds creaminess to the sauce, so I guess you could try using heavy cream or half and half in it’s place?
I recently became a stay at home dad who has never had any bussiness in the kitchen. The roles has switched and I am forced to cook dinner. I am impressed at how easy this recipe is and my wife LOVED it. Thank you
Thanks. I have been trying to figure out what to do with Talapia in my freezer.
You’ll love this! 🙂 Thanks Cynthia!
I made this for supper last night mostly because I had all of the ingredients on hand and needed to use them up. WOW! Everyone in our family loved it and immediately requested I make it again. That never happens. It was quick, easy and delicious! Thank you for sharing.
So glad you liked it! 🙂 Thanks for commenting!
This is my first time leaving a coment on any recipe I’ve tried. It was so good and easy, I had to share! I used Tuscany chicken broth (almost a whole 32oz box) I also added parmesan cheese, cappers and thickened the sauce with a tsp of cornstarch dissolved in a half a cup of chicken broth, added halved grape tomatoes the last few minutes and served it over angle hair pasta. Soooo good, soooo easy! Wish I could leave a pic because it was pretty too! 😉
Thank you Shawn