Name: The Best Shrimp Creole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1 lb large shrimp, peeled and deveined; 2 tablespoons olive oil; 1 medium onion, chopped; 1 bell pepper, chopped; 2 celery stalks, chopped; 3 cloves garlic, minced; 1 (14.5 oz) can diced tomatoes; 1 (6 oz) can tomato paste; 1 cup chicken broth; 1 tablespoon Worcestershire sauce; 1 teaspoon hot sauce (optional); 1 tablespoon smoked paprika; 1 teaspoon dried oregano; 1 teaspoon thyme; 1 bay leaf; Salt and pepper to taste; 2 tablespoons chopped fresh parsley; Cooked rice, for serving

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The Best Shrimp Creole is one of those dishes that instantly transports me to the heart of the South. It’s a bold, flavorful, and satisfying meal where plump shrimp simmer in a rich tomato-based sauce infused with aromatic vegetables and Creole spices. I love serving it over a bed of fluffy rice, letting every spoonful soak up the delicious sauce.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

1 medium onion, chopped

1 bell pepper, chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 (14.5 oz) can diced tomatoes

1 (6 oz) can tomato paste

1 cup chicken broth

1 tablespoon Worcestershire sauce

1 teaspoon hot sauce (optional)

1 tablespoon smoked paprika

1 teaspoon dried oregano

1 teaspoon thyme

1 bay leaf

Salt and pepper to taste

2 tablespoons chopped fresh parsley

Cooked rice, for serving

Directions

I start by heating the olive oil in a large skillet or Dutch oven over medium heat.

Then I add the onion, bell pepper, and celery, sautéing them for about 5–7 minutes until they soften.

I toss in the garlic next, letting it cook for 1–2 minutes until it smells nice and fragrant.

After that, I stir in the diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, hot sauce (if I’m using it), smoked paprika, oregano, thyme, and the bay leaf. I bring it all to a simmer.

I let the sauce simmer gently for 20–25 minutes, stirring it every so often, until it thickens slightly.

Once that’s done, I season the sauce with salt and pepper to taste and take out the bay leaf.

I add the shrimp and cook them for 3–5 minutes, just until they turn pink and opaque.

Finally, I sprinkle fresh parsley on top and serve everything over hot cooked rice.

Servings and timing

This recipe makes 4 hearty servings and takes about 45 minutes from start to finish—15 minutes to prep and 30 minutes to cook. Each serving is approximately 320 calories, making it a well-rounded and satisfying meal.

Variations

Sometimes I like to switch things up depending on what I have on hand. For extra heat, I’ll add more hot sauce or a pinch of cayenne pepper. When I want to go all out, I throw in a few slices of andouille sausage for a meatier version. I’ve also tried it with a splash of white wine in the sauce for added depth. And if I want a lighter option, I serve it over cauliflower rice instead of regular rice.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over medium-low heat until hot, being careful not to overcook the shrimp. I’ve found that reheating it slowly helps preserve the shrimp’s tenderness. I avoid freezing it, as shrimp can get rubbery once thawed.

FAQs

What kind of shrimp should I use for Shrimp Creole?

I like using large, raw shrimp that are peeled and deveined. Fresh or frozen both work—just make sure to thaw the frozen ones completely before cooking.

Can I make Shrimp Creole ahead of time?

Yes, I often prepare the sauce in advance and just add the shrimp when I’m ready to serve. That way, the flavors deepen, and the dish comes together quickly when it’s time to eat.

Is Shrimp Creole very spicy?

It can be, but I control the heat by adjusting the amount of hot sauce. I keep it mild when I’m serving guests and kick it up a notch when I’m craving more spice.

Can I use canned shrimp?

I wouldn’t recommend canned shrimp for this dish—they tend to be too soft and won’t hold up well in the sauce. Fresh or frozen shrimp give the best texture and flavor.

What’s the difference between Shrimp Creole and Gumbo?

Shrimp Creole has a tomato-based sauce and is typically served over rice, while gumbo is a thicker stew that often includes a roux and is sometimes served with okra or filé powder. They’re both delicious, but very different in flavor and texture.

Conclusion

When I’m in the mood for something hearty, spicy, and packed with flavor, I always come back to this Shrimp Creole. It’s easy enough for a weeknight dinner but special enough to serve to company. The combination of shrimp, tomatoes, and bold seasonings never disappoints—and it’s one of those meals that makes me feel like I’m sitting at a cozy Southern table, no matter where I am.

Recipe:

The Best Shrimp Creole

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Author: Cheryl
Total Time: 45 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

This bold and flavorful Shrimp Creole recipe features plump shrimp simmered in a rich tomato-based sauce with aromatic vegetables and classic Creole spices. It’s a quick, one-pan Southern dish perfect for weeknight dinners or entertaining. Serve over rice for an authentic taste of Louisiana.

Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat.
Sauté onion, bell pepper, and celery for 5–7 minutes until softened.
Add garlic and cook for 1–2 minutes until fragrant.
Stir in diced tomatoes, tomato paste, chicken broth, Worcestershire sauce, hot sauce (if using), smoked paprika, oregano, thyme, and bay leaf. Bring to a simmer.
Simmer the sauce gently for 20–25 minutes, stirring occasionally, until slightly thickened.
Season with salt and pepper to taste. Remove bay leaf.
Add shrimp and cook for 3–5 minutes, until shrimp are pink and opaque.
Garnish with fresh parsley and serve over hot cooked rice.