Corn-Crusted Red Snapper with Achiote Shrimp Recipe

Name: Corn-Crusted Red Snapper with Achiote Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups fresh corn kernels (cut from about 9 large ears); 5 tablespoons corn oil; 1 teaspoon minced seeded green jalapeno chili; 1 teaspoon minced seeded red jalapeno chili; 1 garlic clove, minced; 3 tablespoons chopped fresh cilantro; 8 3-ounce red snapper fillets; All purpose flour; 4 large egg whites; 1 teaspoon achiote paste*; 1/2 pound uncooked medium shrimp, peeled, deveined

Servings: persons

9 cups fresh corn kernels (cut from about 9 large ears)
5 tablespoons corn oil
1 teaspoon minced seeded green jalapeno chili
1 teaspoon minced seeded red jalapeno chili
1 garlic clove, minced
3 tablespoons chopped fresh cilantro
8 3-ounce red snapper fillets
All purpose flour
4 large egg whites
1 teaspoon achiote paste*
1/2 pound uncooked medium shrimp, peeled, deveined

1
Preheat oven to 350F.
2
Spread 6 cups corn on 2 rimmed baking sheets.
3
Roast until crisp and light brown, stirring occasionally, about 20 minutes.
4
Cool.
5
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat.
6
Add remaining 3 cups corn, green and red jalapeno chilies, and garlic; saute until corn is crisp-tender, about 2 minutes.
7
Stir in cilantro.
8
Keep warm.
9
Sprinkle fish with salt and pepper.
10
Dust with flour to coat.
11
Beat egg whites in shallow bowl until foamy.
12
Dip fish into whites.
13
Press fish into roasted corn to coat on both sides.
14
Heat 2 tablespoons oil in large skillet over medium-high heat.
15
Add fish; saute until opaque in center, about 2 minutes per side.
16
Divide corn-chili mixture among 4 plates; top with fish.
17
Meanwhile, stir remaining 2 tablespoons oil and achiote paste in medium bowl to blend.
18
Add shrimp and toss to coat.
19
Heat heavy medium skillet over medium-high heat.
20
Add shrimp mixture and saute until shrimp are just opaque in center, about 4 minutes.
21
Season with salt and pepper.
22
Spoon shrimp around fish.
23
*A paste made from achiote seeds.
24
Available at Latin American markets.

719

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 cups fresh corn kernels (cut from about 9 large ears), 5 tablespoons corn oil, 1 teaspoon minced seeded green jalapeno chili, 1 teaspoon minced seeded red jalapeno chili, and more.

Yes, Corn-Crusted Red Snapper with Achiote Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Corn-Crusted Red Snapper with Achiote Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions