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Flounder With Shrimp Sauce Recipe

Carolyn Glassmoyer wraps flounder around succulent shrimp in this elegant from-the-sea favorite. Its delicate fish flavor melds perfectly with the milk mustard sauce, she notes from Shillington, Pennsylvania.
TOTAL TIME: Prep: 10 min. Bake: 20 min. YIELD:4 servings


  • 4 flounder fillets (6 ounces each)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1/4 pound uncooked medium shrimp, peeled and deveined
  • 4 teaspoons butter
  • 4 teaspoons all-purpose flour
  • 1 cup 2% milk
  • 4 teaspoons Dijon mustard
  • 1/8 teaspoon white pepper


  • 1. Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11-in. x 7-in. baking dish coated with cooking spray. Cover and bake at 425° for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink.
  • 2. Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish. Yield: 4 servings.

Nutritional Facts

1 each: 253 calories, 8g fat (4g saturated fat), 130mg cholesterol, 666mg sodium, 6g carbohydrate (0 sugars, 1g fiber), 38g protein. Diabetic Exchanges: 5 lean meat, 1 fat, 1/2 starch.

Reviews for Flounder With Shrimp Sauce

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justmbeth User ID: 1196484 221243
Reviewed Feb. 23, 2015

"This was good but not outstanding. I thought the sauce could have used a bit more flavor."

tlbdlb4evr User ID: 4229718 61309
Reviewed Apr. 3, 2013

"I have made this recipe several times. It looks complicated, but it really isn't. Easy to make and absolutely delicious!"

katezito User ID: 4513596 58056
Reviewed Nov. 15, 2009

"loved this. Was quick, pretty easy and looked/tasted amazing! Will make this again!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.