Easy Shrimp Creole

Get ready for a flavor explosion that takes just 30 minutes to make!

This Easy Shrimp Creole brings the vibrant spirit of New Orleans right to your dinner table with minimal effort.

The combination of tender shrimp, the “holy trinity” of Cajun cooking, and a zesty tomato sauce creates a dish that tastes like you spent hours in the kitchen.

What makes this Shrimp Creole truly special is the perfect balance of spices that build layers of flavor without overwhelming heat.

The sauce develops a rich depth as it simmers, creating that authentic Louisiana taste that clings beautifully to each plump shrimp.

Served over a bed of fluffy white rice, it’s the kind of meal that makes weeknight dinners feel like a celebration.

Ingredients

For the Creole Base:

• 4 Tablespoons butter
• 1 large onion, diced
• 1 rib celery, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• ½ teaspoon salt
• ½ teaspoon thyme
• ½ teaspoon black pepper
• ½ teaspoon cayenne pepper
• 1 Tablespoon flour

For the Sauce:

• ⅓ cup dry white wine (optional)
• 1 (15 oz) can diced tomatoes, or about 1¼ cups peeled and diced fresh tomatoes
• 1 cup chicken stock
• 2 bay leaves
• Hot pepper sauce, such as Tabasco, to taste

For Finishing:

• 2 pounds large uncooked shrimp (about 32)
• 6-8 cups hot cooked rice, for serving
• 2 green onions, chopped, for garnish

Steps

1. Melt 4 Tablespoons butter in a large skillet over medium heat. Add the diced onion, celery, bell pepper, and minced garlic, then sauté for 7-8 minutes until the vegetables are softened and lightly browned. Look for the onions to become translucent with golden edges – this caramelization adds crucial depth of flavor to your Creole base.
2. In a small bowl, whisk together the thyme, salt, black pepper, cayenne pepper, and flour until well combined. Sprinkle this mixture over the sautéed vegetables and stir continuously for 2 minutes to cook out the raw flour taste. The mixture will become slightly pasty and coat the vegetables – this roux-like mixture helps thicken your sauce.
3. If using wine, add the ⅓ cup to the pan and stir vigorously, scraping up any browned bits from the bottom of the pan (these contain tons of flavor!). Allow the wine to reduce by half, about 1-2 minutes. If skipping the wine, proceed directly to adding the liquids.
4. Pour in the 1 cup chicken stock and add the diced tomatoes with their juices, 2 bay leaves, and a few dashes of hot sauce (start with ¼ teaspoon and adjust later to your preference). Reduce heat to medium-low and simmer uncovered for 20-25 minutes, stirring occasionally. The sauce should reduce slightly and thicken to a consistency that will coat the back of a spoon.
5. Remove and discard the bay leaves. Add the 2 pounds of raw shrimp to the simmering sauce and cook just until they turn pink and opaque, approximately 3-4 minutes. Be careful not to overcook the shrimp as they will become tough and rubbery – they’re done as soon as they’ve all changed from gray to pink and curled into a C-shape.
6. Serve immediately over hot cooked rice, spooning plenty of the flavorful sauce over each portion. Sprinkle with chopped green onions for a fresh, colorful garnish and an extra layer of flavor.

Smart Swaps

• Use olive oil instead of butter (use 3 Tablespoons instead of 4) for a heart-healthier version
• Substitute fire-roasted diced tomatoes for regular diced tomatoes to add a subtle smoky flavor
• Try brown rice or cauliflower rice instead of white rice for added fiber and nutrients
• Use smoked paprika (½ teaspoon) in place of cayenne for a milder, smokier heat

Make It Diabetes-Friendly

• Serve over ½ cup cauliflower rice instead of regular rice to reduce carbs by approximately 30g per serving
• Use ¾ Tablespoon cornstarch instead of flour for a slightly lower glycemic impact
• Increase the celery to 2 ribs and reduce the onion to ½ to lower the overall carb content
• Pair with a side salad dressed with olive oil and vinegar to slow glucose absorption
• For portion control, limit rice to ⅓ cup per serving (approximately 15g carbs) and increase the protein-rich shrimp portion

Pro Tips

• Pat the shrimp completely dry with paper towels before adding to the sauce for better texture
• For maximum flavor, make the sauce a day ahead and refrigerate overnight, then reheat and add the shrimp just before serving
• Save shrimp shells to make a quick seafood stock (simmer for 20 minutes with water and aromatics) to use in place of chicken stock
• For perfect rice, rinse it thoroughly before cooking to remove excess starch and prevent clumping
• If you prefer a thicker sauce, remove ¼ cup of the liquid after simmering, whisk in 1 teaspoon cornstarch until dissolved, then stir back into the pot