Gulf Snapper and Confetti Shrimp

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A plate of Gulf Snapper with Confetti Shrimp.

Gulf Snapper and Confetti Shrimp

Recipe by: Wild American Shrimp® Chef Advocate, Monte Sheffield 



  • 4 Snapper fillets, skin off
  • ½ lb. medium, peeled and deveined Wild American Shrimp
  • ¼ cup olive oil
  • 3 cloves of garlic
  • ½ red onion minced
  • ½ sweet red bell pepper deseeded/minced
  • ½ yellow bell pepper deseeded/minced
  • ½ poblano pepper deseeded/minced
  • 4 oz. cream
  • 2-3 oz. Asadero cheese
  • Sea salt & cracked black pepper to taste



Preheat oven or grill to 375-400 degrees

Season fillets with oil, salt, and pepper, cook in the oven for 16-18 minutes

In a medium-size sauté pan sweat garlic, red onion, and peppers over medium-high heat for 2 minutes. Add shrimp, sprinkle with salt & pepper and sauté for 3-4 minutes. Add cream and bring just to boil, stir in cheese.

Spoon confetti shrimp over fish

Serve with quinoa or rice and braised asparagus


Serves: 4 / Hands-on: 10 minutes / Total: 25 minutes

Chef Monte Sheffield is the Chef/Owner of Palmer’s Restaurant, Bar & Grill in San Marcos, Texas


Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of the Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.


  • Sauteed
  • Main Courses