Best Chicken and Shrimp Recipes

Thai-Cajun Chicken & Shrimp Surf ’n’ Turf

This dish marries Cajun spice and Thai aromatics with creamy coconut milk and a hit of fresh lime, inspired by a street vendor in Chiang Mai.

Thai-Cajun Chicken & Shrimp Surf ’n’ Turf, a family favorite, 2025.

Ingredients (Serves 4)

Cooking Method

1. Coat chicken with salt, pepper, and half the Cajun spice. Heat oil in a skillet over medium-high heat.
2. Cook chicken for 3-4 minutes per side until golden; remove and set aside.
3. Add shallot and garlic, sauté for 1 minute until fragrant, then stir in remaining Cajun spice.
4. Pour in coconut milk, fish sauce, and lime zest/juice; simmer for 3 minutes to meld flavors.
5. Return chicken, add shrimp, and cook for 3-4 minutes until shrimp turn pink and opaque.
6. Fold in Thai basil, adjust seasoning, and serve hot over jasmine rice with a lime wedge. (Serious Eats)

Yield: 4 servings. Nutrition (Per Serving): ~450 kcal, 35g protein, 20g fat, 25g carbs, 3g fiber, 800mg sodium.

Authentic Valencian Chicken & Shrimp Paella

A traditional Spanish paella with chicken thighs, shrimp, saffron, and Bomba rice, inspired by our time in Valencia.

Ingredients (Serves 6)

Cooking Method

1. Heat oil in a paella pan, season chicken with salt and pepper, and brown for 5-6 minutes; remove.
2. Sauté onion, bell pepper, and garlic for 4-5 minutes until soft, then add smoked paprika.
3. Stir in Bomba rice, coating it in oil for 2 minutes to enhance flavor.
4. Pour in saffron-infused stock, return chicken, and scatter peas; cook without stirring for 18-20 minutes.
5. Nestle shrimp into rice for the last 5 minutes until they turn pink.
6. Remove from heat, rest for 10 minutes, garnish with parsley, and serve with lemon wedges. (Serious Eats)

Yield: 6 servings. Nutrition (Per Serving): ~380 kcal, 25g protein, 15g fat, 40g carbs, 2g fiber, 700mg sodium.

Bangkok Street-Style Chicken & Shrimp Stir-Fry Bowl

A quick stir-fry with oyster sauce, chili paste, and Asian greens, inspired by Bangkok street food.

Ingredients (Serves 4)

Cooking Method

1. Whisk oyster sauce, soy sauce, chili paste, and palm sugar in a bowl.
2. Heat wok on high until smoking, add oil, and stir-fry chicken for 2-3 minutes; remove.
3. Add shrimp, cook for 1-2 minutes until pink, then remove.
4. Stir-fry red chili and greens for 2 minutes until wilted.
5. Return chicken and shrimp, pour sauce, and toss for 30 seconds.
6. Remove from heat and serve immediately over jasmine rice. (Serious Eats)

Yield: 4 servings. Nutrition (Per Serving): ~320 kcal, 30g protein, 12g fat, 20g carbs, 2g fiber, 650mg sodium.

Santorini-Style Mediterranean Sheet Pan Chicken & Shrimp

A one-pan meal with chicken thighs, shrimp, cherry tomatoes, and feta, inspired by our time in Greece.

Ingredients (Serves 4)

Cooking Method

1. Set oven to 425°F (220°C). Toss potatoes, onion, and tomatoes with half the oil.
2. Spread on a sheet pan, roast for 20 minutes.
3. Season chicken with salt, pepper, and oregano, add to pan with remaining oil, roast for 15 minutes.
4. Place shrimp on top, roast for 5-7 minutes until pink.
5. Sprinkle with feta and serve hot with crusty bread. (Serious Eats)

Yield: 4 servings. Nutrition (Per Serving): ~400 kcal, 28g protein, 18g fat, 30g carbs, 4g fiber, 600mg sodium.

New Orleans Bourbon Street Chicken & Shrimp Skillet

A bold skillet dish with bourbon flambé, bell peppers, and Creole seasoning, inspired by New Orleans flavors.

Ingredients (Serves 4)

Cooking Method

1. Rub chicken with Creole seasoning, salt, and pepper.
2. Melt butter in a skillet, brown chicken for 5 minutes; remove.
3. Cook peppers, onion, celery, and garlic for 4 minutes.
4. Off heat, add bourbon, ignite carefully, let flames subside.
5. Add stock, return chicken, simmer 10 minutes.
6. Add shrimp, cook 3-4 minutes, garnish with green onions, serve over rice. (Serious Eats)

Yield: 4 servings. Nutrition (Per Serving): ~420 kcal, 32g protein, 22g fat, 15g carbs, 2g fiber, 750mg sodium.