Roasted Wild Red Snapper with Shrimp Sauce

As a child, eating fish wasn’t really my thing.  However, whenever my Mom, Juliet, cooked fish, it was always the red snapper that was my favorite. I loved it because of that “sweet” flavor that made my mouth water ever time. Creating this recipe really took me back to my memories of Mom and me in the kitchen. This recipe is not the typical stew we made together, but it is delicately delicious, moist and flaky. The shrimp sauce is thin and has a rich texture; it complimented the same flavors in the fish.  It’s a great dish to make for mid-week or weekend because it is simple, quick, and easy.

You and your family will not be disappointed with this delicious gourmet meal.  Your feedback, comments and questions are appreciated. Thanks for visiting my blog.

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Roasted Wild Red Snapper with Shrimp Sauce

Course Main Course
Keyword Fish and Shrimp., Roasted Red Snapper, Shrimp, Shrimp Sauce,
Prep Time 16 minutes
Cook Time 20 minutes
Total Time 36 minutes
Servings 4 people
Author Yasmin R



  • 2 pounds wild red snapper fillet
  • 1 lemon for cleaning the fish
  • 1 shallot chopped
  • 1-1/2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon paprika
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup white wine


  • 1 pound shrimps cleaned and tails removed
  • 3/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup shallots chopped
  • 1/2 cup white wine
  • 5 ounce cold butter cut into five one ounce pieces
  • 1 tablespoon extra virgin olive oil



  1. Preheat the oven to 425 degrees.

    Note: Use the roast setting if your oven has that option.

  2. In a bowl add the red snapper.  Cut the lemon in two and squeeze the juice all over the fish.  Use coldest tap water to soak the fish for about 15 minutes.

  3. Rinse the fish and dry it with paper towel. Season the fish on both sides with the salt, black pepper, and paprika.

  4. In a six-quart saute pan, over medium-low flame, add the olive oil and butter.

    Note: do not allow the butter/oil to smoke but it should be hot.

  5. Add the shallot and sauté for four to five minutes until translucent and fragrant.

  6. Add the white wine. Raise the flame to medium.  Bring wine to a boil.  Simmer for one to two minutes.

  7. Remove the pan from the stove.  Add the fillet one at a time, coating both sides with the wine and shallot mixture.

    Note:  I used two red snapper fillets that were approximately one pound each.

  8. Place the pan with the fillets in the oven and bake for 15 minutes.  Fish should flake easily when using a fork but it will still be moist.

    Note: If you are using smaller fillets you will need to adjust the cooking time because they will cook faster.


  1. While the fish is roasting, season the shrimp with the salt and black pepper.

  2. In a frying pan or sauce pot, heat the olive oil over medium-low flame.

  3. Add the shallots and sauté for about four to five minutes until translucent and fragrant.

  4. Add the white wine. Bring to a boil. Reduce heat and simmer until wine is reduced to about half.

  5. Add the butter, one ounce at a time.  Use a wooden spoon to incorporate into the wine.  Wait until the butter is fully incorporated.  Continue the process until all the butter is incorporated.

  6. Add the shrimp.  Cook for six minutes, stirring two to three times until the shrimp is no longer opaque.


    Remove the fish from the oven. Using a fish spatula, carefully transfer the fish to a platter.  Pour the shrimp sauce all over the fish.

    Serve, Eat and Enjoy!

    Note: I use two spatulas since these fillets were big.  It prevented the fish from breaking apart while transferring to the serving dish.

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5 Comments Add yours

  1. Lovely recipe

    1. julietkitchen says:

      Thanks so much, Jovina.

  2. Sabreena Farrouq says:

    This looks looks mouth-watering delish!! Will be trying this.

  3. This looks mouth-watering delicious!! My two favorite seafood. Thanks for this recepie!!

    1. julietkitchen says:

      This was certified as one of our favorite dish. Hope you enjoy it when you cook it. Let me know. Thanks.


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