Shrimp Creole Recipe
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This Shrimp Creole recipe is a delicious yet easy and elegant meal! Scrumptious shrimp in a flavorful sauce with peppers, onions, and spices.
Looking for more delicious main dishes? I think you will love my lasagna, chicken pot pie, steak fajitas, and more!
I’ve got a bit of something spicy to share with you – and I think you will love it!
This Shrimp Creole is scrumptious, simple to make, and the best I’ve ever had. My family recipe makes an easy meal for weeknights and is perfect for entertaining guests. It’s full of shrimp, has a slightly spicy sauce, and is always a favorite dish whenever I serve it!
Shrimp Creole Recipe
Shrimp Creole has always been one of my favorite suppers since I was a teenager. You know, back in the days of super teased, big hair that didn’t move in the breeze. That just tells you how long I’ve loved this delicious dish!
I was always excited to hear when Mama made her shrimp creole for supper. It was always spicy, flavorful, and delicious.
I remember the first time I made it for my own family. They loved it, too – that aromatic, steaming pan full of shrimp creole deliciousness got rave reviews and is one of my family’s favorites now too.
I can’t wait for you to try it!
How to Make Shrimp Creole
Ingredients
To make it, you’ll need the following ingredients:
- Shrimp – I prefer to use wild-caught shrimp over farm-raised shrimp. If the shrimp is frozen, it needs to be thawed before cooking. It can be thawed overnight by placing it in the refrigerator. It can also be thawed before cooking by placing frozen shrimp in a bowl of cold water for about 10-20 minutes until thawed. Then drain the shrimp and proceed with the recipe. Keep the thawed shrimp in the fridge until time to add shrimp to the recipe. Shrimp needs to be cleaned before cooking as well.
- Olive oil
- Onion, celery, and garlic – Use chopped onion and celery and minced garlic.
- Diced tomatoes – I use a can of petite diced tomatoes.
- Worcestershire sauce – you can also substitute coconut aminos.
- Salt
- Chili powder – There is a small amount of chili powder in the recipe, but gives a delicious spiciness to the dish.
- Green pepper – Cut the pepper into long slices.
Step-by-Step Instructions
- Cook the creole sauce. Add oil to a medium skillet or saute pan and place pan over medium heat. Cook the onions and celery until tender, but not brown. Then add garlic, tomatoes, Worcestershire sauce, salt, and chili powder to the cooked onions and celery and simmer uncovered for 45 minutes.
- Add the shrimp and green peppers. Next, add the shrimp and sliced green peppers to the pan. Cover and simmer for 5 minutes until the shrimp is cooked.
- Serve and enjoy. Once done, remove from heat and serve. It is delicious served over cooked rice.
How to Store, Make Ahead, and Freeze Shrimp Creole
To store. Cook and cool. Cover with wrap or place in an airtight storage container and store in the refrigerator for up to 3 days.
To make ahead. Prepare the dish and allow it to cool. Then cover tightly with wrap or place in an airtight container and refrigerate. To serve, remove and reheat gently in a saucepan to 165 degrees. I do not advise reheating in the microwave as shrimp can get a rubbery texture if overcooked.
To freeze. Transfer any leftovers to a freezer-safe container and freeze for up to 3 months. Allow to thaw in the refrigerator overnight, reheat gently, and serve.
Here’s Mama’s Shrimp Creole recipe. I think you’ll love it, too!
Shrimp Creole Recipe
Equipment
Ingredients
- 12 ounces shrimp, cleaned
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 clove garlic, minced
- 1 28- (28-ounce) can petite diced tomatoes
- 1 tablespoon Worcestershire sauce, or coconut aminos
- 1/2 teaspoon kosher salt
- 1/4 teaspoon chili powder
- 1 bell pepper, sliced
Instructions
- Thaw shrimp, if frozen.
- Add oil to a medium skillet or saute pan over medium heat. Cook onions and celery in oil until tender, but not browned. Add garlic, tomatoes, Worcestershire sauce, salt, and chili powder to the cooked onions and celery and simmer uncovered for 45 minutes.
- Add shrimp and green pepper. Cover and simmer for five minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Wow, that looks incredible!!! I am on a shrimp kick lately – I already made your shrimp lettuce wraps! This looks delicious!
I adore shrimp creole! Can’t *wait* to try this recipe!
again i discover i am a deprived woman . . . not a single butter bean has passed my lips nor hush puppy and now we can add shrimp creole to the list . . . how in the heck have i survived all these years . . . and for the record, my hair was never jacked-to-Jesus . . . but i did have a pair of white Go-Go boots . . .
YUMMMM, my mom used to make Shrimp Creole, I haven’t had it in years!! Thanks Robyn!
I haven’t had a good creole in a long while…this looks perfect.
Teased hair not required? darn
Love shrimp creole (even though I always have to say it in my best Bubba from Forrest Gump voice) This looks wonderful 🙂
Is that raw shrimp you’re putting in there? It looks cooked on my monitor. Just want to make sure before I ruin it. 🙂
You can use either pre-cooked or raw, the cooking times in the recipe are for raw.
My grandmother used to make this for us all the time too. I miss it.
YUM!
Looks delicious! I might just make this and eat it all myself!
already cooked shrimp? or raw? this looks fabulous!
Thanks. Raw shrimp.