Shrimp Creole is a classic Louisiana comfort meal made with tender shrimp simmered in a rich tomato sauce with the Holy Trinity of onion, bell pepper, and celery. This easy Shrimp Creole recipe comes together in about 45 minutes and delivers authentic New Orleans flavor that’s perfect served over fluffy white rice.

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Growing up in New Orleans, there were certain dishes that just felt like home, and Shrimp Creole was one of them. While gumbo and jambalaya often get all the attention, Shrimp Creole has always been one of my favorites because it’s hearty, packed with flavor, and surprisingly simple to make.

This recipe stays true to the classic flavors I remember while keeping the process approachable for a busy weeknight. A rich tomato sauce, plenty of aromatics, and perfectly cooked shrimp come together in one pot for a dinner that tastes like it simmered all afternoon.

I season the shrimp with my Cajun Seasoning before adding them to the sauce, which gives every bite even more Louisiana flavor without overpowering the classic Creole tomato base. If you don’t have my seasoning, your favorite Cajun seasoning will work just as well.

Whether you’re making Shrimp Creole for the first time or looking for a recipe that tastes like it came from a neighborhood restaurant in New Orleans, this one is simple, comforting, and packed with authentic flavor.

Why You’ll Love This Recipe

• Rich, authentic Louisiana flavor
• Ready in about 45 minutes
• Easy one-pot dinner
• Naturally gluten free
• Family friendly with adjustable spice
• Perfect over white rice
• Great for meal prep and leftovers
• Restaurant-quality results with simple ingredients

What Is Shrimp Creole?

Shrimp Creole is a classic Louisiana dish featuring shrimp cooked in a flavorful tomato-based sauce made with the Holy Trinity of onion, bell pepper, and celery. Unlike Cajun dishes that often rely on darker roux-based sauces, Creole cooking frequently incorporates tomatoes, giving Shrimp Creole its signature bright, rich flavor.

The sauce slowly simmers until all the flavors come together before the shrimp are added at the very end. This keeps the shrimp tender and juicy while allowing the sauce to develop incredible depth.

Traditionally, Shrimp Creole is served over fluffy white rice, making it a hearty, comforting meal that’s been a favorite in New Orleans homes for generations.

Ingredients You’ll Need

Everything in this recipe is easy to find at your local grocery store, and each ingredient plays an important role in building the rich flavor that makes Shrimp Creole so memorable.

For the Shrimp

• Large shrimp: I recommend large shrimp (21/25 count) because they stay juicy and tender while cooking.
• The Spice Girl Kitchen Cajun Seasoning: Seasons the shrimp with bold Louisiana flavor. If you don’t have mine, substitute your favorite Cajun seasoning.
• Olive oil: Helps the seasoning coat the shrimp evenly.

For the Creole Sauce

• Butter: Adds richness and helps soften the vegetables.
• Onion, green bell pepper, and celery: Known as the Holy Trinity, these three vegetables are the flavor foundation of countless Louisiana recipes.
• Garlic: Fresh garlic adds another layer of savory flavor.
• Tomato paste: Cooking the tomato paste for a couple of minutes deepens the tomato flavor and creates a richer sauce.
• Petite diced tomatoes: Adds texture and classic Creole flavor.
• Tomato sauce: Creates a smooth, velvety base.
• Seafood stock or chicken broth: Seafood stock provides the most authentic flavor, but chicken broth works beautifully if that’s what you have on hand.
• Worcestershire sauce: Adds savory depth that balances the tomatoes.
• Louisiana-style hot sauce: Gives the sauce just enough heat without making it overly spicy.
• Dried thyme: A classic herb used throughout Creole cooking.
• Bay leaves: Infuse the sauce with subtle herbal flavor while it simmers.
• Fresh parsley: Brightens the finished dish.
• Green onions: Add freshness and color before serving.

For Serving

Serve Shrimp Creole over cooked white rice with extra parsley and your favorite Louisiana hot sauce if you’d like a little extra kick.

How to Make Shrimp Creole

This recipe comes together in one pot, making cleanup just as easy as dinner.

Season Shrimp

Pat the shrimp dry and toss them with the Cajun seasoning and olive oil until evenly coated. Set aside while you prepare the sauce.

Cook Aromatics

Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the onion, bell pepper, and celery, then cook for about 7 to 8 minutes until softened. Stir in the garlic and cook for about 30 seconds until fragrant. Add the tomato paste and cook for another 2 minutes, stirring constantly, until it darkens slightly.

build the sauce

Add the diced tomatoes, tomato sauce, seafood stock, Worcestershire sauce, hot sauce, thyme, bay leaves, salt, and pepper. Bring everything to a gentle simmer and cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened.

Cook the Shrimp

Reduce the heat to low and stir in the seasoned shrimp. Cook for 3 to 5 minutes, just until the shrimp turn pink and opaque.

Garnish & Serve

Remove the bay leaves and stir in the parsley and green onions. Taste the sauce and adjust the seasoning or hot sauce if needed. Spoon the Shrimp Creole over cooked white rice and garnish with additional parsley before serving.

Tips for the Best Shrimp Creole

• Pat the shrimp dry before seasoning so the spices stick better and the shrimp cook evenly.
• Don’t overcook the shrimp. They only need a few minutes and will continue cooking slightly from the residual heat.
• Cook the tomato paste before adding the liquids. This simple step creates a deeper, richer tomato flavor.
• Let the sauce simmer uncovered so it naturally thickens and concentrates the flavors.
• If you have seafood stock, use it. It gives the finished dish even more depth, but chicken broth is still an excellent option.
• Taste the sauce before adding additional salt since Cajun seasonings can vary in sodium.

Variations

Make It Spicier

Add extra Louisiana hot sauce or a pinch of cayenne pepper.

Add Andouille Sausage

Brown sliced andouille sausage before cooking the vegetables for an even heartier meal.

Add More Seafood

Stir in crawfish tails or lump crab meat during the last few minutes of cooking.

Make It Milder

Reduce the hot sauce or leave it out entirely for a family-friendly version.

What to Serve with Shrimp Creole

Shrimp Creole is traditionally served over white rice, but there are plenty of delicious side dishes that pair beautifully with it.

• White rice
• Crusty French bread
• Cornbread
• Simple green salad
• Roasted green beans
• Collard greens

Storage & Reheating

Refrigerator

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezer

For the best texture, freeze the sauce separately and add freshly cooked shrimp when serving. The finished dish can also be frozen for up to 2 months, though the shrimp may become slightly softer after thawing.

Reheating

Warm gently on the stovetop over medium-low heat until heated through. Avoid boiling the sauce to keep the shrimp tender.

Frequently Asked Questions

What is the difference between Shrimp Creole and SHRIMP ÉTOUFFÉE?

The biggest difference is the sauce. Shrimp Creole features a tomato-based sauce, while Shrimp Étouffée is made with a roux-based sauce that is richer and thicker.

Is Shrimp Creole spicy?

It has a mild kick from the Cajun seasoning and hot sauce, but you can easily adjust the heat to your preference.

Can I use frozen shrimp?

Yes. Just thaw them completely and pat them dry before seasoning.

What size shrimp works best?

Large shrimp (21/25 count) are my favorite because they stay juicy and are less likely to overcook.

Can I make Shrimp Creole ahead of time?

Yes. The sauce can be made a day ahead. Reheat it gently and add the shrimp just before serving for the best texture.

Can I freeze Shrimp Creole?

Yes, although the sauce freezes better than the shrimp. If possible, freeze the sauce separately and cook fresh shrimp when you’re ready to serve. The finished dish can also be frozen for up to 2 months, just expect a change in texture in the shrimp.

What is the Holy Trinity?

The Holy Trinity is the combination of onion, celery, and green bell pepper. It’s the foundation of countless Cajun and Creole recipes and provides the signature flavor found in many Louisiana dishes.

More Louisiana-Inspired Recipes

If you love this Shrimp Creole recipe, be sure to try some of my other Louisiana favorites:

• Shrimp Etoufee
• Sheet Pan Shrimp Boil
• Chicken, Sausage, and Shrimp Gumbo
• One Pot Jambalaya
• Authentic Red Beans & Rice

OR check out the entire Cajun Category by clicking here!

Shrimp Creole

Tender shrimp simmered in a rich tomato sauce with the Holy Trinity of onion, bell pepper, and celery, this classic Shrimp Creole recipe brings authentic Louisiana flavor to your dinner table. Ready in just 45 minutes, it's an easy one-pot meal that's perfect served over fluffy white rice.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Dinner, Main Course

Cuisine: Cajun, Creole, Louisiana

Calories: 332

Ingredients Equipment Method Video Notes

Ingredients

  

For the Shrimp

• 1½ lbs large shrimp 21/25 count, peeled and deveined
• 1 tbsp olive oil
• 1 tbsp The Spice Girl Kitchen Cajun Seasoning or sub your favorite Cajun seasoning

For the Creole Sauce

• 2 tbsp butter
• 1 medium yellow onion diced
• 1 green bell pepper diced
• 2 celery stalks diced
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 14.5 oz can petite diced tomatoes
• 1 8 oz can tomato sauce
• 1 cup seafood stock or chicken broth
• 1 tsp Worcestershire sauce
• 1 tsp Louisiana-style hot sauce plus more to taste
• 1 tsp dried thyme
• 2 bay leaves
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley
• 2 green onions sliced

For Serving

• 3 cups Cooked white rice
• Additional chopped fresh parsley for garnish
• Louisiana-style hot sauce optional

Equipment

• Large Dutch Oven or Deep Skillet: Deep enough to simmer the sauce and cook the shrimp.
• Wooden spoon or silicone spatula: For sautéing the vegetables and stirring the sauce.
• Chef’s knife + cutting board For prepping the ingredients.
• Measuring cups and spoons For accurate ingredient measurements.

Method

 

1. Pat the shrimp dry with paper towels. Toss with the olive oil and Cajun seasoning until evenly coated. Set aside while you prepare the sauce.
2. Melt the butter in a large Dutch oven or deep skillet over medium heat. Add the onion, bell pepper, and celery. Cook for 7 to 8 minutes, stirring occasionally, until the vegetables are softened.
3. Add the garlic and cook for 30 seconds until fragrant. Stir in the tomato paste and cook for 2 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
4. Add the diced tomatoes, tomato sauce, seafood stock, Worcestershire sauce, hot sauce, thyme, bay leaves, salt, and black pepper. Stir well and bring to a gentle simmer. Cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Reduce the heat to low and stir in the seasoned shrimp. Cook for 3 to 5 minutes, just until the shrimp are pink and opaque. Be careful not to overcook them.
6. Remove the bay leaves and stir in the chopped parsley and sliced green onions. Taste and adjust the seasoning or hot sauce if desired.
7. Spoon the Shrimp Creole over cooked white rice and garnish with additional parsley. Serve immediately with extra Louisiana-style hot sauce, if desired.

Video

Notes

• Seafood Stock: Seafood stock gives the sauce the most authentic flavor, but chicken broth is an excellent substitute if that's what you have on hand.
• Shrimp: Large shrimp (21/25 count) are ideal because they stay juicy and tender. If using frozen shrimp, thaw them completely and pat them dry before seasoning.
• Don't Overcook: Shrimp cook very quickly and only need 3 to 5 minutes. They'll continue cooking slightly from the residual heat after you remove the pan from the burner.
• Spice Level: For a milder dish, reduce or omit the hot sauce. For more heat, add extra Louisiana-style hot sauce or a pinch of cayenne pepper.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: For the best texture, freeze the Creole sauce separately and cook fresh shrimp when serving. The completed dish can also be frozen for up to 2 months, though the shrimp may become slightly softer after thawing.
• Nutrition (per serving, 6 servings): 332 calories, 10g fat, 24g carbs, 35g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.

This post was all about Shrimp Creole!

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