Shrimp Creole Recipe

5 from 2 votes

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!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: cajun

Diet: Gluten Free

Servings: servings

Author: Rena

Equipment

skillet
spatula

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