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You are guaranteed to love my quick and easy Louisiana-style Shrimp Creole recipe, all cooked in one pot only taking 30 minutes to make. After just one bite you’ll be craving this recipe for shrimp creole – it’s so good you’ll want to lick the bowl!
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Shrimp Creole
The best part of this savory dish is just how easy it is to make! Shrimp Creole is one of my go-to recipes when it comes to making a delicious one-pot meal for potlucks or family gatherings. I also love making shrimp creole for two!
You can spice it up or down to taste, so everyone can enjoy it depending on what spice level you like. And the flavors are incredible!
Shrimp Creole is a classic Louisiana dish consisting of perfectly cooked shrimp simmered in a tomato sauce spiced with heavenly creole seasoning, and cooked down with onions, celery, and peppers. Perfect for serving over fluffy rice.
I loved how easy it was to prepare this recipe and my family loved it. We are adding it to our rotation!
Carol on Pinterest
Shrimp Creole Ingredients
- Onion
- Green pepper
- Celery
- Garlic
- Butter
- Tomato paste
- Salt
- Sugar
- Oregano
- Thyme
- Black pepper
- Cayenne pepper
- Tomatoes
- Bay leaf
- Worcestershire sauce
- Shrimp stock
- Shrimp
- Hot sauce
Recipe for Shrimp Creole
- Finely chop the onion, pepper, and celery into roughly even-sized pieces. Finely chop or crush the garlic.
- Melt the butter in a medium skillet and sauté the onion, celery, and pepper until soft, around 5 minutes.
- Add the garlic towards the end and cook a minute longer.
- Then, add the tomato paste, salt, sugar, oregano, thyme, black pepper, and cayenne and mix through.
- Cook a minute, then add tomatoes, bay leaf, Worcestershire sauce, and stock.
- Mix through, bring to a simmer, and leave to reduce a little, around 15-20 minutes. Reduce heat as needed so that it simmers rather than boils.
- Once reduced, add the shrimp and push them into the sauce, turning as needed so that they cook on all sides.
- Cook until the shrimp are pink, translucent, and cooked through. Season with hot sauce to taste and serve. Enjoy!
Creole Shrimp Recipe Tips
- You can easily prep the sauce ahead of time and store it in the refrigerator until ready to serve! This helps all the flavors mesh together.
- For the best results, I recommend using fresh shrimp, but frozen shrimp still makes this dish delicious. If you use frozen shrimp, do not re-freeze the recipe.
Shrimp Creole Recipes FAQs
Shrimp creole is a classic Louisiana dish made with shrimp, hot pepper sauce, and traditional creole spices.
You can easily freeze shrimp creole – simply store in an airtight container and freeze it for up to 4 months. Make sure to label the container with the freezing date. However, if you use frozen shrimp to begin with, you should not refreeze the recipe.
What is the Best Shrimp for Shrimp Creole?
Finding the perfect size of shrimp is totally up to you, whether you like your shrimp small or large. I love purchasing fresh shrimp from my local market, which I peel and devein myself.
If you’re running short on time, I recommend using peeled and deveined frozen shrimp to get dinner on the table in no time!
If you’re using frozen shrimp, be sure to allow enough time for the shrimp to thaw. Simply place your shrimp in a bowl of cold water while preparing your other ingredients. Change the water out every 30 minutes.
How to Store Creole Shrimp
You can easily store your shrimp creole in an airtight container placed inside the refrigerator for up to 2 days.
Or, place it in the freezer in an airtight container for up to 4 months. Do not refreeze if you used frozen shrimp.
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Recipe
Shrimp Creole Recipe
Equipment
- 1 Skillet
Ingredients
- ½ onion
- ½ green pepper
- 1 stick celery
- 2 cloves garlic
- 2 Tablespoons butter
- 2 Tablespoons tomato paste
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ⅛ teaspoon oregano
- ⅛ teaspoon thyme
- ⅛ teaspoon black pepper
- 1 pinch cayenne pepper
- 1 cup chopped tomatoes
- 1 bay leaf
- 1 teaspoon Worcestershire sauce
- ½ cup shrimp stock
- ¾ lb shrimp
- hot sauce to taste
Instructions
- Finely chop onion, pepper into even sizes and mince garlic.½ onion, ½ green pepper, 1 stick celery, 2 cloves garlic
- Melt the butter in a medium skillet. Saute the onion, celery and pepper until soft, around 5 minutes. Add the garlic towards the end and cook a minute longer.2 Tablespoons butter
- Add the tomato paste, salt, sugar, oregano, thyme, black pepper, and cayenne and mix through. Cook a minute then add tomatoes, bay leaf, Worcestershire sauce, and stock.2 Tablespoons tomato paste, ¼ teaspoon salt, ¼ teaspoon sugar, ⅛ teaspoon oregano, ⅛ teaspoon thyme, ⅛ teaspoon black pepper, 1 pinch cayenne pepper, 1 cup chopped tomatoes, 1 teaspoon Worcestershire sauce, ½ cup shrimp stock
- Mix through, bring to a simmer and leave to reduce a little, around 15-20 minutes. Reduce heat as needed so that it simmers rather than boils.
- Once reduced, add the shrimp and push into the sauce, turning as needed so that they cook on all sides.¾ lb shrimp
- Cook until the shrimp are pink, translucent and cooked through. Season with hot sauce to taste and serve.hot sauce to taste
Notes
- You can easily prep the sauce ahead of time and store it in the refrigerator until ready to serve! This helps all the flavors mesh together.
- For the best results, I recommend using fresh shrimp, but frozen shrimp still makes this dish delicious. If you use frozen shrimp, do not re-freeze the recipe.
- I recommend using fresh shrimp, but frozen shrimp still makes this dish delish.
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