Parmesan Snapper & Shrimp Recipe

Rinse and Combine

Rinse the jasmine rice under cold water until the rinse runs clear to remove excess starch. Drain well. In a medium saucepan, combine rinsed rice, coconut milk, water, grated ginger, salt, and 1 tablespoon butter. Stir to combine.

Simmer

Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid.

Rest and Fluff

After 15 minutes, remove the pot from heat and let it sit, covered, for 10 minutes. Remove lid, fluff rice with a fork, stir in lime zest and chopped cilantro if using, and keep warm until serving.

Preheat and Prep Crust

Preheat oven to 425°F (220°C). In a shallow bowl, combine grated Parmesan, breadcrumbs, chopped parsley, garlic powder, lemon zest, salt, and black pepper. Mix until evenly distributed.

Sear Fillets

Pat snapper fillets dry with paper towels and season lightly with salt and pepper. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large ovenproof skillet over medium-high heat until shimmering. Add fillets, skin-side down if there is skin, and sear 2 minutes until the underside is golden. Do not move the fillets while searing.

Add Crust and Roast

Flip the fillets carefully. Press the Parmesan-breadcrumb mixture evenly onto the top of each fillet to form a crust (about 2–3 tablespoons per fillet). Transfer the skillet to the preheated oven and roast 6–8 minutes, or until fish is opaque and flakes easily with a fork and the crust is golden. (Internal temp about 135–140°F if measured.) Remove from oven and keep warm.

Heat Pan

While the snapper finishes in the oven, heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Cook Shrimp

Add minced garlic and sauté 20–30 seconds until fragrant (do not brown). Add shrimp in a single layer and season with salt, pepper, thyme, and red pepper flakes if using. Sauté 1.5–2 minutes per side until shrimp are pink and opaque and curl into a loose C shape.

Finish

Remove skillet from heat, squeeze 1 tablespoon lemon juice over the shrimp, and stir in chopped parsley. Transfer shrimp to a warm plate and keep warm until plating.

Toss and Roast

While rice simmers and snapper roasts, preheat a second oven rack or use the same 425°F oven. On a rimmed baking sheet, toss trimmed asparagus with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer.

Roast

Roast asparagus 8–10 minutes until tender-crisp and slightly blistered. If you prefer, roast alongside the snapper for the last 8 minutes of the fish's cook time. Remove and sprinkle with lemon zest if desired.

Divide coconut ginger rice among 4 plates. Place one Parmesan-crusted snapper fillet on each plate next to the rice. Arrange 3 sautéed shrimp on or beside each fillet. Add a portion of roasted asparagus to each plate. Serve with lemon wedges and extra chopped parsley. Optionally spoon any pan juices from the shrimp or fish over the rice for extra flavor.