Easy Shrimp Creole Recipe

Shrimp Creole is a vibrant, flavorful dish that brings the heart of Louisiana right to your dinner table! With tender shrimp in a rich tomato based sauce flavored with the “holy trinity” of Creole cooking, onion, celery, and bell pepper. This recipe is both comforting and exciting.

Love More Shrimp Recipes? Try My Creamy Chinese Coconut Shrimp or this Creamy Cajun Shrimp and Grits next.

Why You’ll Love This Recipe

Spicy, savory, and packed with fresh flavors, this Shrimp Creole is a classic taste of Louisiana in every bite. Juicy shrimp are simmered in a rich, tomato-based sauce with bell peppers, onions, and a blend of Creole spices, creating a dish that’s bold, comforting, and satisfying. Ready in just minutes, it’s perfect served over fluffy rice for a quick weeknight dinner or a festive, flavor-packed meal any day of the week.

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Ingredient List

For the Creole Sauce:

• 2 tablespoons canola oil (or another neutral oil)
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 1 medium green bell pepper, seeds and membrane removed, finely chopped
• 2–3 stalks celery, chopped (amount similar to chopped bell pepper)
• 4 cloves garlic, minced
• 1 tablespoon Cajun or Creole seasoning (or to taste)
• 1 teaspoon dried thyme
• ½ teaspoon cayenne pepper (adjust for spice preference)
• 1 bay leaf
• 1 (15-ounce) can tomato sauce
• 1 cup water (or about half the tomato-sauce can, used to rinse)
• 1 tablespoon Worcestershire sauce

For the Shrimp:

• 1½ pounds large shrimp (about 16–20 count per pound), peeled, deveined, tails removed

For Serving:

• Salt and freshly ground black pepper, to taste
• Optional: hot sauce (like Tabasco), to taste
• 2 tablespoons chopped fresh parsley (plus sprigs for garnish)
• Cooked rice
• Lemon wedges (optional)

Substitution Notes:

• Can’t find Cajun seasoning? Make your own by mixing paprika, garlic powder, onion powder, oregano, thyme, and a pinch of cayenne!
• Use olive oil if you prefer, though neutral oil lets the spices shine through.
• Frozen shrimp work beautifully—just thaw them completely and pat dry before cooking.
• Red bell pepper can stand in for green if you want a sweeter flavor.

Why These Ingredients Work

The “holy trinity” of onion, celery, and green bell pepper is the backbone of Creole cuisine, creating an aromatic foundation that’s both savory and slightly sweet. The combination of oil and butter gives you the best of both worlds—high heat tolerance from the oil and rich, luxurious flavor from the butter.

Cajun seasoning and thyme bring that authentic Louisiana spice blend, while cayenne pepper adds a customizable kick. The tomato sauce creates a luscious, tangy base that clings beautifully to every piece of shrimp. Worcestershire sauce adds a secret umami depth that makes people say, “What IS that amazing flavor?”

And those large shrimp? They’re meaty enough to stand up to the bold sauce without disappearing, and they cook so quickly that you’ll have dinner on the table in no time!

Essential Tools and Equipment

• Large skillet or sauté pan (at least 12 inches)
• Sharp knife and cutting board
• Wooden spoon or spatula
• Measuring spoons and cups
• Can opener
• Medium pot for cooking rice

How To Make Shrimp Creole

Step 1: Cook the Holy Trinity

In a large skillet or sauté pan, heat the oil and butter over medium-high heat. Once hot and the butter is melted, add the chopped onion, bell pepper, and celery. Lower the heat to medium and cook for about 10–12 minutes, stirring occasionally, until the vegetables are very soft and melted.

Step 2: Bloom the Spices

Add the minced garlic, Cajun/Creole seasoning, dried thyme, cayenne pepper, and the bay leaf. Stir briefly to coat the vegetables and let the spices “bloom” for about 1 minute.

Step 3: Build the Sauce

Pour in the tomato sauce, water, and Worcestershire sauce. Stir to combine everything beautifully. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for about 8–10 minutes, or until the sauce thickens somewhat and the flavors meld together.

Step 4: Cook the Shrimp

Stir in the shrimp, making sure they’re nestled into the sauce. Cook for 1–2 minutes, flipping the shrimp halfway through, just until they turn firm and pink.

Step 5: Season and Finish

Adjust the seasoning by adding hot sauce if using, plus salt and pepper to taste. Remove the bay leaf (don’t forget this step—nobody wants to bite into a bay leaf!).

Step 6: Serve with Love

Sprinkle the chopped parsley over the top. Serve immediately over hot cooked rice. Garnish with fresh parsley sprigs and lemon wedges if desired.

You Must Know

The shrimp will continue cooking even after you remove them from heat, so err on the side of slightly underdone. They should be pink, firm, and opaque—that’s your signal to stop!

Personal Secret: I always add an extra pat of butter right at the end, stirring it into the hot sauce just before serving. It gives the dish an extra silky richness that makes everyone ask for seconds!

Pro Tips & Cooking Hacks

• Don’t skip the “melting” of the vegetables in Step 1. This is where you build the flavor foundation. If they’re still crunchy, your sauce won’t have that deep, authentic taste.
• Fresh vs. frozen shrimp: Both work great! If using frozen, thaw them in the fridge overnight and pat them VERY dry before adding to the sauce.
• Control the heat level: Start with less cayenne (or skip it entirely) if you’re sensitive to spice. You can always add hot sauce at the table!
• Make it thicker: If your sauce seems too thin, let it simmer a few extra minutes before adding the shrimp.
• Save time: Buy pre-chopped “holy trinity” mix from the grocery store’s freezer section!

Flavor Variations / Suggestions

• Smoky Shrimp Creole: Add ½ teaspoon smoked paprika with your spices for a deeper, smokier flavor.
• Protein swap: Use chicken thighs cut into bite-sized pieces (cook them longer—about 15–20 minutes—before adding the sauce).
• Extra veggies: Stir in diced tomatoes, okra, or even some corn kernels for more texture and nutrition.
• Creamy version: Stir in ¼ cup heavy cream at the end for a richer, softer sauce.
• Fresh tomato twist: In summer, use 2 cups diced fresh tomatoes instead of canned sauce for a brighter flavor.

Make-Ahead Options

The sauce can be made up to 2 days ahead! Cook everything through Step 3, let it cool completely, then refrigerate in an airtight container. When ready to serve, reheat the sauce gently, then add the shrimp and continue with Step 4.

Freezing: The sauce (without shrimp) freezes beautifully for up to 3 months. Thaw overnight in the fridge, reheat, then add fresh shrimp.

Meal prep tip: Cook a big batch of rice at the beginning of the week. This dish comes together in under 15 minutes if your rice is already ready!

Recipe Notes & Baker’s Tips

• The ratio of vegetables should be roughly equal—if your bell pepper is huge, use less; if it’s tiny, add a bit more. You want balance!
• Bay leaf matters! It adds a subtle earthiness that rounds out all the other flavors. Don’t skip it, but DO remember to fish it out before serving.
• Some people like to add a teaspoon of sugar to balance the acidity of the tomato sauce—totally optional, but it’s a nice touch if your sauce tastes too tangy.
• Rice matters too! Long-grain white rice is traditional, but brown rice, cauliflower rice, or even zucchini noodles work for a lighter option.

Serving Suggestions

Shrimp Creole is a complete meal on its own when served over rice, but I love rounding it out with:

• Crusty French bread for soaking up every drop of that incredible sauce
• Simple green salad with a light vinaigrette to cut through the richness
• Cornbread if you’re feeling extra Southern
• Cold beer or sweet iced tea to wash it all down

Garnish like a pro: Those lemon wedges aren’t just pretty—a squeeze of fresh lemon brightens the whole dish and makes the flavors pop!

How to Store Your Shrimp Creole

Refrigerator: Store leftovers in an airtight container for up to 3 days. The flavors actually deepen overnight, making day-two Shrimp Creole even better!

Freezer: Freeze for up to 3 months in a freezer-safe container. Note that the shrimp texture may change slightly upon reheating.

Reheating: Warm gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. Microwave works too—heat in 1-minute intervals, stirring between, until warmed through. Just be careful not to overcook the shrimp during reheating!

Allergy Information

Contains: Shellfish (shrimp), dairy (butter)

Gluten-free: This recipe is naturally gluten-free as long as you use a gluten-free Cajun seasoning blend (check the label) and gluten-free Worcestershire sauce.

Dairy-free: Replace the butter with additional oil or use dairy-free butter substitute.

Low-carb: Skip the rice and serve over cauliflower rice or zucchini noodles instead.

Questions I Get Asked A Lot

What’s the difference between Cajun and Creole seasoning?

They’re similar! Creole seasoning typically includes more herbs and sometimes tomato powder, while Cajun tends to be spicier. Either works beautifully in this recipe, use what you have!

My sauce is too spicy! How do I fix it?

Stir in a tablespoon of butter or a splash of heavy cream to mellow the heat. You can also add a pinch of sugar to balance the spice. Next time, reduce the cayenne by half and taste before adding more.

Can I make this with shrimp that still have tails on?

You can, but I find it annoying to remove them while eating, especially when the dish is served over rice. Removing tails before cooking makes for a much more enjoyable eating experience!

Help! I don’t have Worcestershire sauce!

Try soy sauce (or tamari) mixed with a tiny splash of vinegar. It won’t be exactly the same, but it’ll give you that savory, umami depth you need.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how it turned out and what you served alongside it.