---
title: Cajun Barramundi & Garlic Shrimp
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/cajun-barramundi-garlic-shrimp-62b200e70dba8baf3e0178d8
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Hard
allergens: [Shellfish, Soy, Fish, Eggs, Milk]
tags: [Great to Grill, Easy Prep, Seafood, Summer, Grilled]
rating: 4.0
rating_count: 359
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the succotash and shrimp, while some found the fish bland.
  - theme: Ease of prep
    text: Several noted the recipe was time-consuming with many steps.
image: "https://images.recipes.furrysalamander.com/cajun-barramundi-garlic-shrimp.avif"
---
Preheat a #grill pan{} or outdoor grill to medium-high heat. Wash and dry produce. Cut @potatoes{1%lb} into ½-inch-thick wedges. Trim and thinly slice @scallions{2%units}, separating whites from greens. Drain @corn{½%cup}. Halve @grape tomatoes{4%oz} lengthwise.

Place potatoes in a #large microwave-safe bowl{}. Cover tightly with plastic wrap. Microwave until tender ~{5%minutes}. Uncover; drain any excess water. Toss with a drizzle of @cooking oil{1%tbsp}, @salt{to taste%unit}, and @black pepper{to taste%unit}. Meanwhile, in a #small bowl{}, combine @mayonnaise{2%tbsp}, @hot sauce{1%tsp}, @dijon mustard{1%tsp}, @paprika{1%tsp}, and @sugar{¼%tsp}. Season with salt and pepper.

Heat a drizzle of cooking oil in a #large pan{} over medium-high heat. Add @edamame{1%cup}, scallion whites, corn, and a pinch of salt. Cook, stirring, until lightly browned ~{2%minutes}. Add @veggie stock concentrate{1%unit}, half the @cajun spice blend{1%unit}, and @water{¼%cup}. Cook, stirring, until tender and water has evaporated ~{2%minutes}. Stir in tomatoes and 1 tbsp @butter{2%tbsp}. Season with salt and pepper. Remove from heat; cover to keep warm.

Pat @barramundi{12%oz} dry with paper towels; drizzle with oil and rub to coat. Season all over with remaining Cajun Spice Blend, salt, and pepper. Place half the @chili lime butter{2%oz} in a second #small microwave-safe bowl{}. Microwave until melted ~{30%seconds}. Rinse @shrimp{8%oz} under cold water; pat dry. Place in the center of a large piece of aluminum foil; toss with melted chili lime butter, @garlic powder{1%tsp}, and a pinch of salt and pepper. Cinch into a packet.

Add potatoes, cut sides down, and shrimp packet to the grill. Grill potatoes ~{3%minutes}. Grill shrimp ~{8%minutes}. Grill barramundi ~{4%minutes} per side. Remove from heat. Return potatoes to bowl; toss with remaining chili lime butter and cover. For a pan alternative: Cook potatoes in a large oiled pan over medium-high heat ~{3%minutes}. Return to bowl; toss with half the chili lime butter. Wipe out pan. Cook barramundi in oil ~{4%minutes} per side. In a second oiled pan, cook shrimp with garlic powder, salt, and pepper ~{3%minutes}. Stir in remaining chili lime butter.

Stir half the scallion greens into pan with succotash. Divide shrimp, barramundi, potatoes, and succotash between plates. Top shrimp and barramundi with remaining scallion greens. Serve with remoulade on the side for dipping.