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A plate of Snapper with Shrimp Creole Sauce adorned with fresh herbs.

Snapper with Shrimp Creole Sauce

Snapper with Shrimp Creole Sauce starts with a Creole trinity of onions, celery, and green pepper, then adds some spice and salad shrimp.  Pour it over a crispy fillet of fish and you have a wonderful low-fat delicious dish, easy enough for every day, good enough for company
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Fish & Seafood
Cuisine American
Servings 4 Servings
Calories 452 kcal


  • For the Shrimp Creole Sauce
  • 1 tablespoon grapeseed or other neutral oil
  • 1 cup chopped onion
  • ½ cup diced or thinly sliced celery with some leaves if possible
  • ½ cup diced green peppers green peppers are key to the Creole Trinity
  • 2 teaspoons chopped garlic about 4 cloves
  • ¾ cup diced tomato fresh or canned
  • 1 teaspoon chopped fresh thyme or ½ teaspoon dried
  • 1 teaspoon chopped fresh oregano or ½ teaspoon dried
  • 3 dashes Worcestershire sauce this is a technical term dash, so just dash, not pour
  • 1 - 2 dashes of cayenne pepper to your spice level
  • 1 cup low-sodium or homemade chicken stock or as needed
  • ½ pound cooked "salad" shrimp or small shrimp or cut up larger shrimps, deveined and shells removed
  • Salt and pepper to taste
  • For the Fish
  • 4 red snapper rockfish filets, or other thin white fish, remove any bones
  • 1 - 2 tablespoons Slap ya Mama seasoning*
  • ½ cup each flour and cornmeal mixed together in a shallow bowl
  • 2 tablespoons grapeseed or other neutral oil for frying
  • Freshly chopped parsley for serving, if desired


  • Prepare the Creole Sauce: In a medium skillet, heat the oil over medium heat; add the onion, celery, and peppers; cook, stirring until they have just wilted and given up some of their juice, then add the garlic, cook for 1 minute.
    Add the tomatoes and cook until soft.
    Stir in the thyme, oregano, and cook for 2 - 3 minutes, then add the Worcestershire sauce, cayenne,, and chicken stock.
    Stir well and cook for about 5 minutes, adding more stock if the sauce seems to dry. Stir in the shrimp and cook until the shrimp are hot and well coated in sauce. Set-aside.
  • Prepare the Fish: Season the fish with the Slap ya Mama seasoning mix on both sides, then dredge in the flour/cornmeal mixture until lightly coated (I used a little cooking spray on the filet to help the coating stick). 
  • Heat the oil in a large skillet; when hot, add the filets in a single layer, cook until browned on one side, about 3 - 4 minutes, then turn and brown the other side also 3 - 4 minutes. 
  • Remove the fish from the pan and plate; top with the shrimp Creole sauce. Sprinkle with fresh parsley, if desired.


*Slap ya Mama is a Cajun Seasoning that is easily found in most markets. If you don't have any or don't wish to purchase it, it's a combination of salt, red pepper (cayenne), black pepper, and garlic powder.
You could use all flour or all cornmeal. Or even fine bread crumbs.


Serving: 1 servingCalories: 452kcalCarbohydrates: 21gProtein: 62gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 9gCholesterol: 191mgSodium: 833mgFiber: 3g
Keyword creole, crispy snapper with creole sauce, fish, salad shrimp, trinity
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