The Best Shrimp Creole Recipe

Introduction

Savor the bold and comforting flavors of this classic Shrimp Creole recipe. Packed with fresh vegetables, spices, and tender shrimp simmered in a rich tomato sauce, it’s a perfect dish for a hearty weeknight dinner. Serve it over fluffy rice for a true taste of Louisiana.

Ingredients

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeds and membrane removed, finely chopped
• 2-3 stalks celery, chopped (about the same amount as green bell pepper)
• 4 cloves garlic, minced
• 1 tablespoon Cajun/Creole seasoning (or to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 can (15-ounce) tomato sauce
• 1 cup water (about half the can to rinse it out)
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds large shrimp (16-20 count), peeled and deveined, tail removed
• Tabasco sauce (to taste)
• Salt and freshly ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley plus sprigs for garnish
• Lemon wedges
• Cooked rice (for serving)

Instructions

1. Step 1: Heat the canola oil and butter in a skillet or sauté pan over medium-high heat. Add the chopped onion, green bell pepper, and celery.
2. Step 2: Reduce heat to medium and cook the vegetables for 10-12 minutes, stirring occasionally, until they are very soft. Adjust the heat as needed to prevent burning.
3. Step 3: Stir in the minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and bay leaf. Cook briefly until fragrant.
4. Step 4: Add the tomato sauce, water, and Worcestershire sauce to the pan. Stir to combine.
5. Step 5: Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 8-10 minutes, or until the sauce thickens.
6. Step 6: Add the shrimp to the sauce and cook for 1-2 minutes, flipping halfway through, until shrimp are just firm and cooked through.
7. Step 7: Season with Tabasco sauce, salt, and freshly ground black pepper to taste.
8. Step 8: Remove the bay leaf, sprinkle chopped parsley over the dish, and serve immediately with hot cooked rice and lemon wedges.

Tips & Variations

• For added depth, try using homemade Cajun seasoning or adjust the cayenne to control the heat level.
• If you prefer, substitute shrimp with crab meat or chunks of firm white fish for a different seafood twist.
• Adding a splash of dry white wine before simmering can enhance the sauce’s flavor.
• Serve with crusty French bread to soak up the delicious sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat to avoid overcooking the shrimp. This dish is best enjoyed fresh, but the flavors will still be tasty the next day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just be sure to thaw them completely and pat them dry before adding to the sauce to avoid excess water diluting the flavor.

Is Shrimp Creole spicy?

It can be as mild or as spicy as you like. The recipe includes cayenne and Tabasco sauce, which you can adjust to your preferred heat level.

The Best Shrimp Creole Recipe

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★★★★★

4.7 from 74 reviews

This vibrant Shrimp Creole recipe features succulent shrimp simmered in a rich, flavorful tomato-based sauce infused with classic Cajun and Creole seasonings. Perfectly balanced with bell peppers, celery, and aromatic spices, this dish is traditionally served over steaming white rice and garnished with fresh parsley and lemon wedges for a bright finish.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Creole

Ingredients

Scale 1x2x3x

Shrimp Creole Ingredients

• 2 tablespoons canola oil
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeds and membrane removed, finely chopped
• 2–3 stalks celery, chopped (approximately equal amount as bell pepper)
• 4 cloves garlic, minced
• 1 tablespoon Cajun or Creole seasoning (adjust to taste)
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 bay leaf
• 1 can (15-ounce) tomato sauce
• 1 cup water (about half the can, used to rinse out the tomato sauce can)
• 1 tablespoon Worcestershire sauce
• 1 1/2 pounds large shrimp (16–20 count), peeled, deveined, tails removed
• Tabasco sauce to taste
• Salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley, plus sprigs for garnish
• Lemon wedges, for serving
• Cooked white rice, for serving

Instructions

1. Heat the oil and butter: Over medium-high heat, warm 2 tablespoons each of canola oil and butter in a skillet or sauté pan until melted and hot.
2. Sauté the vegetables: Add the finely chopped onion, green bell pepper, and celery. Reduce heat to medium and cook for 10-12 minutes, stirring occasionally, until the vegetables are very soft and starting to caramelize but not burnt. Adjust heat as needed.
3. Add spices and garlic: Stir in the minced garlic, Cajun or Creole seasoning, dried thyme, cayenne pepper, and bay leaf. Cook briefly until fragrant, about 1 minute.
4. Add liquids: Pour in the 15-ounce tomato sauce, 1 cup of water (used also to rinse the tomato sauce can), and 1 tablespoon Worcestershire sauce. Stir to combine all ingredients well.
5. Simmer the sauce: Bring the mixture to a boil, then reduce the heat to low. Allow it to simmer uncovered for 8-10 minutes until the sauce thickens and flavors meld beautifully.
6. Cook the shrimp: Add the peeled and deveined shrimp to the simmering sauce. Cook for 1-2 minutes, flipping the shrimp halfway through to ensure even cooking. Shrimp should turn opaque and be just firm to the touch.
7. Season and finish: Remove the pan from heat. Adjust seasoning by adding Tabasco sauce, salt, and fresh black pepper to taste. Remove and discard the bay leaf.
8. Garnish and serve: Sprinkle chopped fresh parsley over the dish and garnish with parsley sprigs. Serve immediately with hot cooked white rice and lemon wedges on the side for squeezing over individual portions.

Notes

• Use fresh shrimp for best flavor, but frozen shrimp can be used if thawed properly.
• Adjust cayenne and Tabasco sauce to fit your preferred spice level.
• For a thicker sauce, simmer longer or reduce the added water.
• If you prefer, serve over brown rice or cauliflower rice for a healthier option.
• Leftovers store well refrigerated for up to 2 days; reheat gently to avoid overcooking shrimp.

Keywords: Shrimp Creole, Cajun shrimp, Creole recipe, Louisiana shrimp, spicy shrimp sauce, shrimp over rice