Quick Weeknight Shrimp Creole

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.

How to Make Weekend Shrimp Creole

1. Peel and devein the shrimp, removing the dark vein along the back. Rinse under cold water and refrigerate until ready to cook.
2. Heat olive oil in a large skillet over medium heat. For a thicker sauce, whisk 1 tablespoon flour into the oil and cook for 1 to 2 minutes to create a quick roux before adding the vegetables.
3. Add the chopped peppers, onions, and celery. Cook until tender, stirring frequently, then add the garlic and cook for 1 more minute.
4. Stir in the crushed and diced tomatoes along with Cajun seasoning, oregano, cayenne, and optional red pepper flakes. Add salt and pepper to taste. Bring to a simmer, reduce heat, and cook for about 20 minutes, stirring frequently.
5. Meanwhile, place the shrimp in a saucepan and cover with water. Bring to a boil and cook just until the shrimp turn pink. Drain immediately.
6. Add the cooked shrimp to the tomato sauce and simmer for 5 more minutes. Serve hot over rice.

Recipe Variations

• Make it saucier. Add 1/2 cup chicken broth or seafood stock for a looser sauce.
• Add more veggies. Stir in okra or sliced mushrooms for extra texture.
• Go spicier. Add more cayenne or a dash of hot sauce to increase the heat.
• 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.

Weeknight Shrimp Creole

Diana

Juicy shrimp simmered in a spiced Creole tomato sauce with onion, celery, and peppers. Ready in 20 minutes!

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Servings 4 servings

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Course Shrimp, Tomatoes

Cuisine Cajun/Creole

Prep Time 8 minutes minutes

Cook Time 12 minutes minutes

Ingredients

  

1x2x3x

• 1 1/2 pounds shrimp
• 1 green bell pepper, chopped
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 1/2 teaspoons minced garlic
• 1 28- ounce can crushed tomatoes
• 1 14.5- ounce can diced tomatoes
• 1 1/2 teaspoons Creole or Cajun seasoning
• 1/2 teaspoon dried leaf oregano
• 1/4 teaspoon ground cayenne pepper
• 1/4 teaspoon 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.
• Sauté the aromatics. Heat the olive oil in a large skillet over medium heat. Add the peppers, onions, and celery. Cook until the vegetables are just tender, stirring frequently to prevent sticking. Add the garlic and cook for an additional 1 minute.
• Add the tomatoes and seasonings. Add the crushed and diced tomatoes along with the Cajun seasoning, oregano, cayenne, and red pepper flakes, if using. Adjust the heat to suit your taste. Add salt and pepper to taste. Bring to a simmer. Reduce the heat to low and cook for 20 minutes, stirring frequently.
• Cook the shrimp. Meanwhile, place the shrimp in a saucepan and cover with water. Bring to a rolling boil and cook just long enough for the shrimp to turn pink. Remove from heat and drain.
• Finish the dish. Add the shrimp to the sauce and continue cooking for about 5 minutes. Serve with hot cooked rice.

Keyword shrimp creole

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