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This Shrimp Creole recipe brings the flavor of Louisiana into your home with this delicious dish. It’s quick and easy to make with tender shrimp cooked in a seasoned, chunky bell pepper and tomato mixture. Serve over rice with some crusty bread for a southern meal the whole family will love!
Saucy and incredibly tasty, this recipe for Shrimp Creole New Orleans Style, is so delicious, with one bite you’ll be transported to a restaurant in Louisiana! The tender shrimp is cooked in a sauce of tomatoes, vegetables, and seasonings, and then served over white rice for the most comforting meal. This is quick and easy enough to serve on a busy weeknight, but it’s also impressive enough to prepare when you’re entertaining guests.
Why you will love this recipe
- Preparation is quick and easy: There are only a few steps to get this saucy shrimp dish on the table and it’s ready in less than 30 minutes! As an added plus, only one pan is necessary, so clean-up is a breeze!
- Healthy: Shrimp is low in calories, high in protein, and packed with many vitamins, minerals, and other nutrients. There are also lots of added nutrients from the all of the vegetables. This recipe is naturally gluten free, dairy free, low in carbs, and keto-friendly.
- So delicious: Perfectly tender shrimp nestled in a warm and flavorful tomato sauce is total comfort food. Also, it’s such a crowd-pleasing combination that everyone loves!
Ingredients needed
The ingredients for this shrimp creole are simple and easy to find. They come together to give you a delicious authentic flavor of this popular cajun shrimp recipe. Here’s everything you’ll need:
- Creole seasoning: The homemade seasoning blend adds bold flavor, and it’s easy to make with spices you probably already have in your pantry.
- Olive oil: To sauté the veggies.
- Onion and garlic: Adds wonderful savory flavor.
- Bell peppers: We’re using a yellow bell pepper and a red bell pepper to provide color, flavor and texture to the meal.
- Celery: Complements the other savory veggies with a slight sweetness.
- Diced tomatoes: Creates the base of the sauce.
- Worcestershire sauce: Adds a complex, depth of flavor.
- Tomato paste: Thickens the sauce.
- Stock: You can use vegetable stock, seafood stock, or chicken stock.
- Jumbo shrimp: You’ll want to use raw shrimp that has been peeled and deveined.
- Green onions: Optional for garnish.
How to make Shrimp Creole
- Make the spice blend: Start by making the homemade creole seasoning blend; mix all the seasonings in a small bowl.
- Season the shrimp: Sprinkle about 1 tablespoon of the creole seasoning over the shrimp and toss to coat. Refrigerate until ready to use.
- Sauté the veggies: Heat the oil in a large skillet over medium heat. Add the onion, garlic, bell peppers, celery, and sauté for 3-4 minutes.
- Make the creole sauce: Stir in the remaining creole seasoning blend. Add the diced tomatoes, Worcestershire sauce, tomato paste, and stock. Stir well into the sauce and bring to a boil. Once boiling, reduce the heat to a low and allow the sauce to cook for 8-10 minutes.
- Cook the shrimp: Add the shrimp into the sauce and cook until it turns pink and opaque, around 8 more minutes. Garnish with green onions, if desired, serve with white rice and enjoy!
Expert tips
- Time saving tip: Buy shrimp that has already been peeled and deveined to save time and energy.
- Fresh or frozen shrimp will work: If you are going to use frozen shrimp, thaw it by placing it in a bowl of cool water for a few minutes.
- Different protein: If you’d like to try something other than shrimp, other types of meat like chicken, sausage, or catfish would work. You’ll just need to be sure and adjust the cooking time.
Frequently asked questions
These are similar dishes but an étouffée has a thicker consistency that is more like gravy. Shrimp creole has a tomato base while shrimp étouffée has a roux for its base.
A traditional creole sauce is typically made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.
Shrimp creole is especially delicious with white rice, which soaks up all of the delicious sauce. Other great options are mashed potatoes or pasta, such as angel hair, if you are looking for something other than rice. Cauliflower rice is a good substitute for a low-carb side. Garnish it with parsley and/or thinly sliced green onions for an extra pop of color.
Storage recommendations
Shrimp creole makes great leftovers! The flavors intensify and get even better with time. Just be sure to not overcook the shrimp when you reheat it.
- Storing in the refrigerator: You can keep your leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: For best results, reheat leftovers on the stove over low to medium heat. Let it warm up slowly, as to avoid the shrimp drying out.
More shrimp recipes to try
- Shrimp Rasta Pasta
- Creamy Tuscan Shrimp
- Garlic Butter Shrimp
- Creamy Garlic Shrimp Skillet
- Healthy Shrimp Scampi
- Zest Shrimp Avocado Pasta
- Easy Pesto Shrimp
- Easy Teriyaki Shrimp
- Cajun Shrimp Recipe
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Shrimp Creole Recipe
Equipment
- skillet
Ingredients
For the creole seasoning:
- 1 tbsp smoked paprika
- 1 tsp fine kosher salt
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 2 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp ground black pepper
- 1 tsp cayenne pepper, or to taste
For the shrimp creole recipe
- 1 tbsp olive oil
- 1 onion, diced
- 3-4 garlic cloves, finely chopped
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 2 celery sticks, chopped
- 1 (15 oz) can diced tomatoes
- 2 tsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 cup stock of your choice
- 1 lb jumbo shrimp, peeled and deveined
- Optional: 2 green onions, thinly sliced diagonally
Instructions
- Start by making the homemade creole seasoning blend; mix all the seasonings in a small bowl.
- Sprinkle about 1 tablespoon of the creole seasoning over the shrimp and toss to coat. Refrigerate until ready to use.
- Heat the oil in a large skillet over medium heat. Add the onion, garlic, bell peppers, celery, and sauté for 3-4 minutes.
- Stir in the remaining creole seasoning blend. Add the diced tomatoes, Worcestershire sauce, tomato paste, and stock. Stir well into the sauce and bring to a boil. Once boiling, reduce the heat to a low and allow the sauce to cook for 8-10 minutes.
- Add the shrimp into the sauce and cook until it turns pink and opaque, around 8 more minutes. Garnish with green onions, if desired, and enjoy!
Notes
- Storing leftovers in the refrigerator: You can keep your leftovers in an airtight container in the fridge for 3-4 days.
- Reheat: For best results, reheat leftovers on the stove over low to medium heat. Let it warm up slowly, as to avoid the shrimp drying out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
