Sauteed Snapper & Shrimp with Creole Sauce


In this island-inspired fish recipe, celery, bell pepper, tomatoes and wine complement the shrimp and fish. Serve this healthy fish recipe with brown rice, couscous or quinoa to soak up the fragrant sauce.

Cook Time:
1 hr
Total Time:
1 hr
6 servings


  • 12 raw shrimp (16-20 per pound; see Tip), shell-on

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 medium onion, finely chopped

  • 3 cloves garlic, finely chopped

  • 1 stalk celery, finely chopped

  • 1 small red bell pepper, finely chopped

  • ½ small fresh chile pepper, chopped

  • 2 teaspoons tomato paste

  • 2 cups chopped tomatoes, canned or fresh

  • 1 ½ cups water

  • ¾ cup dry white wine

  • 1 ½ tablespoons finely chopped fresh thyme

  • ¾ teaspoon salt, divided

  • ¾ teaspoon ground pepper, divided

  • cup all-purpose flour

  • 1 ½ pounds red snapper, cod or haddock fillet, skinned and cut into 6 portions

  • ¼ cup finely chopped scallions


  1. Peel shrimp (reserving shells) and devein. Discard legs. Set the shrimp aside.

  2. Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until barely colored, 4 to 5 minutes. Add celery, bell pepper and chile; cook, stirring occasionally, for 2 minutes. Add the shrimp shells and tomato paste; cook, stirring, until the shells begin to turn pink, about 30 seconds. Add tomatoes, water, wine and thyme; bring to a boil over high heat. Reduce heat and simmer gently, stirring occasionally, for 20 minutes. Remove the shells. Season with 1/4 teaspoon each salt and pepper and return to a gentle simmer.

  3. Whisk flour and 1/2 teaspoon each salt and pepper in a shallow dish. Lightly dredge fish, shaking off excess flour. Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add half the fish; cook until golden brown, 1 to 2 minutes per side. Transfer to the simmering sauce. Repeat with the remaining 1 tablespoon oil and fish, reducing the heat as needed. Transfer to the sauce. Cook shrimp in the same pan, turning once or twice, until pink and curled, 1 to 2 minutes. Transfer to the sauce; simmer for 5 minutes. Sprinkle with scallions.


Make Ahead Tip: Prepare sauce (Steps 1-2) up to 2 days ahead. Reheat for Step 3.

Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Nutrition Facts (per serving)

310 Calories
11g Fat
11g Carbs
35g Protein
Nutrition Facts
Servings Per Recipe 6
Serving Size 2 shrimp, 1 piece of fish & 1/2 cup sauce
Calories 310
% Daily Value *
Total Carbohydrate 11g 4%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 35g 71%
Total Fat 11g 15%
Saturated Fat 2g 9%
Cholesterol 131mg 44%
Vitamin A 1125IU 23%
Vitamin C 31mg 34%
Folate 42mcg 11%
Sodium 362mg 16%
Calcium 99mg 8%
Iron 1mg 7%
Magnesium 70mg 17%
Potassium 877mg 19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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