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Shrimp Creole is a Louisiana classic that’s bursting with bold flavors, and this quick version is perfect for busy weeknights. Juicy shrimp are simmered in a spiced tomato sauce with the “holy trinity” of onion, celery, and peppers for a true Creole taste.
It’s fast, flavorful, and pairs beautifully with rice for a simple but satisfying meal. Want it a little richer? Start with a quick roux to thicken the sauce for an even heartier texture.
What You’ll Like About This Dish
Fast but flavorful. Classic Creole taste without a long cook time.
Easy to adjust. Make it mild or spicy depending on your preference.
One-pan sauce. Just sauté the aromatics, simmer, and finish with shrimp.
Ingredient Notes
- Shrimp: Large peeled and deveined shrimp cook quickly and stay tender.
- Green bell pepper: A key ingredient in the “holy trinity” of Creole cooking.
- Onion: Adds sweetness and depth as it softens.
- Celery: Provides aromatic flavor and balance.
- Garlic: A small amount goes a long way in the tomato sauce.
- Crushed and diced tomatoes: Create a hearty, textured sauce.
- Creole or Cajun seasoning: Choose your favorite blend; heat levels vary.
- Oregano: Adds herbal warmth to the sauce.
- Cayenne and red pepper flakes: Optional but great for turning up the spice.
- Rice: Traditional base—white rice works best, but brown is fine too.
Steps to Make Weeknight Shrimp Creole
- Peel and devein the shrimp; keep refrigerated until needed.
- Sauté the bell pepper, onion, and celery until just tender.
- Add the garlic and cook briefly.
- Stir in both tomatoes and the seasonings.
- Simmer the sauce until flavorful and slightly thickened.
- Boil the shrimp in a separate pan just until pink.
- Add the shrimp to the sauce and heat through.
- Serve the Creole mixture over hot cooked rice.
Tips
- Use fresh shrimp if possible; they cook quickly and stay tender.
- Keep the shrimp chilled until you’re ready to cook to maintain texture.
- Simmer the sauce gently so the tomatoes deepen in flavor without burning.
- Adjust the heat level by increasing or reducing the cayenne and red pepper flakes.
Recipe Variations
- Spicy Creole. Add extra cayenne or hot sauce for more heat.
- Vegetable-rich. Add chopped okra or diced tomatoes with green chiles.
- Seafood blend. Mix in small bay scallops or chunks of firm white fish.
- Use a different protein. Swap shrimp for crawfish tails, scallops, or diced chicken.
- Make it smoky. Add a pinch of smoked paprika for a subtle smoky depth.
- Thicken with a quick roux. After heating the oil, whisk in 1 tablespoon of flour and cook for 1 to 2 minutes, then add the vegetables to achieve a thicker sauce.
Serving Suggestions
- Serve over white or brown rice for a classic pairing.
- Pair with crusty bread to soak up the flavorful sauce.
- Add a simple green salad or coleslaw for freshness.
- Garnish with chopped green onions or parsley for a bright finish.
How to Store and Reheat
Refrigerate. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Freeze? Freezing is not recommended as the shrimp may become rubbery when thawed.
To Reheat. Warm gently on the stovetop over low heat just until heated through. Avoid overcooking the shrimp.
Weeknight Shrimp Creole
Ingredients
- 1 ½ pounds large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 green bell pepper, chopped
- 1 cup chopped onion
- ½ cup chopped celery
- 1 ½ tsp minced garlic
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 ½ tsp Creole or Cajun seasoning
- ½ tsp dried leaf oregano
- ¼ tsp ground cayenne pepper
- ¼ tsp crushed red pepper flakes, optional
- Kosher salt and freshly ground black pepper to taste
- Hot cooked rice, for serving
Instructions
- Peel & devein the shrimp. Run the tip of a sharp knife down the back of a shrimp and remove the dark vein. Repeat with the remaining shrimp. Rinse under cold water. Refrigerate the shrimp until you’re ready to cook.1 1/2 pounds large shrimp
- Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the peppers, onions, and celery. Cook for 3 to 4 minutes or until the vegetables are just tender, stirring frequently to prevent sticking. Add the garlic and cook for an additional 1 minute.1 tbsp olive oil | 1 green bell pepper | 1 cup chopped onion | 1/2 cup chopped celery | 1 1/2 tsp minced garlic
- Add the tomatoes and seasonings. Add the crushed and diced tomatoes along with the Creole or Cajun seasoning, oregano, cayenne, and red pepper flakes, if using. Adjust the heat to suit your taste. Bring to a simmer. Reduce the heat to low and cook for 8 to 10 minutes, stirring frequently. Add salt and pepper to taste.1 (28-ounce) can crushed tomatoes | 1 (14.5-ounce) can diced tomatoes | 1 1/2 tsp Creole or Cajun seasoning | 1/2 tsp dried leaf oregano | 1/4 tsp ground cayenne pepper | 1/4 tsp crushed red pepper flakes | Kosher salt and freshly ground black pepper to taste
- Finish the dish. Add the shrimp to the sauce and continue cooking for about 3 to 5 minutes. The shrimp should be pink and opaque, and curled into a loose "C" shape. Serve with hot cooked rice.Hot cooked rice
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
