6 Fresh and Flavourful Shellfish Dishes to Make This Summer

Few foods feel more at home on a summer table than shellfish—light yet indulgent, it lends itself to everything from casual patio lunches to celebratory dinners with friends. So, we dug into the WL recipe archives to find seafood snacks, starters and mains to inspire your meal plans this season. The only challenge? Deciding which recipe to make first.

Smoked Corned Beach Oysters

Don’t just settle for freshly shucked oysters this summer—especially not when you can bake, cure, smoke and grill them instead! Yes, this recipe from chef Warren Bar does require four cooking methods. And no, it’s not as difficult as it sounds (promise!).

Chili-Lime Skillet Shrimp

Want a recipe that’s delicious and versatile? Look no further than these skillet shrimp from Julie Van Rosendaal. Cooked in butter, garlic, lime juice and gochugaru (Korean red pepper flakes), they taste great when served in a tortilla, over rice or with a slice of crusty bread.

Prawn Cakes

This dish from chef Angus An is a great choice for your summer soirées. Made with minced prawn meat, diced long beans, garlic, kaffir lime leaves and fish sauce, the cakes have a delightful texture and distinctly Thai flavour. The sweet chili dipping sauce will keep guests going back for more, too.

B.C. Dungeness Crab, Egg Noodle and Nước Mắm Butter Cream

Remember this recipe from Anh and Chi’s Amélie Nguyễn the next time you’re celebrating a special occasion, because the presentation is showstopping! The crab is stir-fried in a fragrant mix of ginger garlic, green onions and fish sauce and then served on a bed of egg noodles.

Scallops with Nuoc Cham

Nothing tastes better than a chilled seafood dish on a hot summer day. So, why not give these scallops from chef Darren MacLean? Thinly sliced, doused in a nuoc cham and served on the half shell atop a bed of crushed ice, they’re bright, bracing and refreshing.

B.C. Spot Prawns with Shellfish Butter Sauce

Try this recipe from the Pacific Institute of Culinary Arts before spot prawn season ends. The dish looks simple—it’s just a few bites of seafood on a slice of baguette—but the flavours are complex thanks to the shellfish butter sauce that’s made with the prawn shells and heads.