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–+ servings
Shrimp Creole

Savory Shrimp Creole: Quick Burst of Louisiana Flavor

This Shrimp Creole recipe delivers an easy and flavorful taste of Louisiana in just 45 minutes, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Creole, Louisiana
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Canola Oil Substitute with ghee for a richer taste.
  • 2 tablespoons Butter Ghee can also be used.
  • 1 medium Onion, finely chopped Yellow or white onion as alternatives.
  • 1 medium Green Bell Pepper, finely chopped Can substitute with red or yellow bell pepper.
  • 2-3 stalks Celery, chopped Can be replaced with fennel for a unique twist.
  • 4 cloves Garlic, minced Use garlic powder (1 teaspoon) if needed.
For the Seasoning
  • 1 tablespoon Cajun/Creole Seasoning Homemade or store-bought versions work great.
  • 1 teaspoon Dried Thyme Substitute with Italian seasoning if desired.
  • 0.5 teaspoon Cayenne Pepper Omit for a milder taste or swap for paprika.
  • 1 Bay Leaf Make sure to remove it before serving.
For the Sauce
  • 15 ounce Tomato Sauce Opt for crushed tomatoes for chunkier texture.
  • 1 cup Water Feel free to use broth for added flavor.
  • 1 tablespoon Worcestershire Sauce Tamari can be used for a gluten-free option.
For the Protein
  • 1.5 pounds Large Shrimp, peeled and deveined Any size shrimp works, just adjust cooking time.
  • Tabasco Sauce Add heat and flavor to taste.
  • Salt and Black Pepper Season to taste.
For the Garnish and Serving
  • 2 tablespoons Fresh Parsley, chopped Can substitute with cilantro.
  • Lemon Wedges Serve alongside for a burst of brightness.
  • Cooked Rice Consider quinoa or cauliflower rice for a low-carb alternative.

Equipment

  • Large skillet

Method
 

Step-by-Step Instructions for Shrimp Creole
  1. In a large skillet, heat 2 tablespoons of canola oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt completely and sizzle slightly.
  2. Add 1 medium finely chopped onion, 1 finely chopped green bell pepper, and 2-3 chopped celery stalks to the skillet. Sauté for 10-12 minutes until softened and fragrant.
  3. Stir in 4 minced garlic cloves, 1 tablespoon Cajun seasoning, 1 teaspoon dried thyme, ½ teaspoon cayenne pepper, and 1 bay leaf. Cook for about 1-2 minutes.
  4. Pour 1 can of tomato sauce, 1 cup of water, and 1 tablespoon of Worcestershire sauce. Bring to a gentle boil, then reduce heat and let it simmer uncovered for 8-10 minutes.
  5. Add 1½ pounds of large shrimp to the skillet and cook for 1-2 minutes until they turn pink and firm.
  6. Adjust flavor with Tabasco sauce, salt, and black pepper. Remove the bay leaf before serving!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 80mgIron: 2.5mg

Notes

Ensure the 'Holy Trinity' vegetables are thoroughly softened for enhanced sweetness and flavor. Adjust spice levels as needed. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.

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