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!

Photo of Shrimp Creole with shrimp, green pepper slices and tomatoes with a wooden spoon in a stainless steel skillet

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

  1. 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.
  2. 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.
  3. 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

5 from 2 votes
Shrimp Creole makes an easy and delicious meal. Made of shrimp, spices, onions and peppers, shrimp creole is a family favorite!
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8

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

Shrimp Creole tastes delicious when served over cooked rice.
Make-Ahead:
Prepare the shrimp creole and allow it to cool. Cover tightly with wrap and store in the refrigerator for up to 3 days. To serve, remove from the refrigerator and reheat gently in a saucepan to 165 F. 
Freezer Friendly
Transfer any leftovers to a freezer-safe container and freeze for up to 3 months. Reheat gently in a saucepan to 165 degrees Fahrenheit. 
*It is not advised to reheat in the microwave as the shrimp may turn tough and rubbery. It is best to reheat gently in a saucepan. 

Nutrition

Calories: 73kcal | Carbohydrates: 3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 426mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 21mg | Calcium: 33mg | Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Enjoy!
Robyn xo

Shrimp Creole with shrimp, green pepper slices and tomatoes with a wooden spoon in a stainless steel skillet

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review




31 Comments

  1. 5 stars
    Read the April 2015 Consumer’s Report before you purchase shrimp…then only buy shrimp from the US and Canada and not farmed shrimp from Asia. Read the article and you will see why! US and Canadian wild shrimp is best ~ a bit pricier but worth the extra cost when you read about the health risks.

  2. I made this last night and it came out really good. I wish the recipe included a picture of what the sauce looks like after 45 minutes of stewing. This is definitely a keeper. Thank you.