A bowl of shrimp creole over rice with glossy tomato sauce and green onions, shot in natural daylight.
This shrimp creole is saucy, cozy, and packed with bold Creole flavor. It starts with the
holy trinity of veggies, then simmers into a rich tomato sauce that tastes like it cooked
all day. Shrimp goes in at the end so it stays tender. Shrimp creole over rice is an easy
weeknight dinner that feels special.
Introduction
When you want something cozy but not complicated, shrimp creole is a total weeknight hero.
The sauce is rich and tomato-y, the veggies are sweet, and the shrimp stays tender when you
add it at the end.
One key step makes this shrimp creole taste extra good: cook the seasoning base until it’s
soft and fragrant, then let the sauce simmer until it thickens enough to coat the back of a
spoon. That’s how you get that restaurant-style finish at home.
This is the kind of recipe everyone asks for. It’s a one-pot meal (plus rice), it’s meal
prep friendly, and it’s easy to tweak for your heat level.
Why You’ll Love This Shrimp Creole
- Better than restaurant: A rich, glossy sauce you can season exactly how you like.
- Easy weeknight dinner: Simple steps and quick shrimp cook time.
- One-pot comfort: The sauce cooks in one pot and tastes like it simmered for hours.
- Meal prep friendly: Leftovers reheat beautifully with a splash of stock.
- Adjustable heat: Make it mild or spicy with hot sauce and seasoning.
Ingredients for the Best Shrimp Creole
Veggie Base
- Olive oil or butter (2 tablespoons): Starts the flavor and softens the veggies. Substitutions: Either works; butter is richer.
- Onion, diced (1 medium): Adds sweetness and depth. Substitutions: Use yellow or sweet onion.
- Celery, diced (2 ribs): Classic Louisiana-style base flavor. Substitutions: Add extra bell pepper if needed.
- Green bell pepper, diced (1): Holy trinity flavor and aroma. Substitutions: Use red bell pepper for sweeter flavor.
- Garlic, minced (4 cloves): Adds warmth and punch. Substitutions: Use 1 1/2 teaspoons garlic paste.
Sauce + Seasoning
- Tomato paste (2 tablespoons): Deepens tomato flavor and helps thicken. Substitutions: Add extra crushed tomatoes instead.
- Crushed tomatoes (1 can (28 oz)): Creates the classic saucy base. Substitutions: Use diced tomatoes for chunkier sauce.
- Chicken stock or seafood stock (1 cup): Loosens the sauce and adds savoriness. Substitutions: Use low-sodium so you control salt.
- Creole seasoning (2 teaspoons): Brings bold, zesty flavor. Substitutions: Use Cajun seasoning; start smaller if spicy.
- Dried thyme (1 teaspoon): Adds herby warmth. Substitutions: Use oregano in a pinch.
- Bay leaves (2): Adds simmered depth. Substitutions: Optional, but nice.
- Worcestershire sauce (1 tablespoon): Adds savory umami. Substitutions: Use soy sauce (start with 1 teaspoon).
- Hot sauce (1–2 teaspoons): Adds tangy heat. Substitutions: Serve at the table instead.
- Salt and black pepper (to taste): Balances the sauce. Substitutions: Taste after simmering before adding salt.
Shrimp + Serving
- Raw shrimp, peeled and deveined (1 1/2 lb): Cooks fast and stays juicy when added at the end. Substitutions: Any size works; adjust cook time.
- Cooked white rice (for serving): Soaks up the sauce and makes it extra filling. Substitutions: Serve over grits for a cozy twist.
- Green onions, sliced (for topping): Adds fresh bite and color. Substitutions: Parsley works too.
Shrimp Creole Recipe Step-by-Step
- 1. Sauté onion, celery, and bell pepper in oil or butter over medium heat for 6–8 minutes, until softened and sweet-smelling. Add garlic and cook 1 minute until fragrant.
- 2. Stir in tomato paste and cook 1 minute, stirring, so it deepens and doesn’t taste raw.
- 3. Add crushed tomatoes, stock, Creole seasoning, thyme, bay leaves, Worcestershire, and hot sauce. Bring to a gentle simmer.
- 4. Simmer uncovered on medium-low heat for 15–20 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. If it looks too thick, whisk in a splash of stock until it’s silky.
- 5. Taste the sauce and adjust salt, pepper, and heat. This is where you make shrimp creole perfect for your family.
- 6. Add shrimp and cook 3–5 minutes, stirring gently, until pink and opaque. Don’t overcook—shrimp turns chewy fast.
- 7. Remove bay leaves. Spoon shrimp creole over hot rice and top with green onions.
- 8. Serve right away while the sauce is glossy and the shrimp is tender.
Tips for Perfect Shrimp Creole
- Simmer the sauce uncovered so it thickens naturally and tastes richer.
- Add shrimp at the end so it stays tender and juicy.
- If the sauce tastes too sharp, stir in 1 teaspoon sugar to soften acidity.
- Use low-sodium stock if your Creole seasoning is salty.
- Leftovers thicken—add a splash of stock when reheating.
Tips and Variations for Shrimp Creole
- Extra veggie: Add sliced okra and simmer until tender.
- Spicier: Add a pinch of cayenne or more hot sauce to taste.
- Protein swap: Use chicken pieces instead of shrimp for a chicken creole vibe.
- Low-carb: Serve shrimp creole over cauliflower rice.
- Lazy shortcut: Use frozen chopped trinity veggies to speed up prep.
Make-Ahead & Freezing
Refrigerate shrimp creole for 3–4 days in an airtight container. Reheat gently over medium-
low heat and add a splash of stock if needed. Freezing is possible for up to 2 months, but
shrimp can soften after thawing. For best texture, freeze just the sauce and add fresh
shrimp when reheating.
Serving Suggestions & Pairings
- Serve over rice or creamy grits.
- Add crusty bread to scoop up extra sauce.
- Pair with a simple green salad or roasted vegetables.
- Set out hot sauce and extra green onions for topping.
- Perfect for a cozy weeknight dinner that feels special.
Reader Review: The sauce was so flavorful and the shrimp stayed perfectly tender. This shrimp creole tastes like a restaurant bowl at home.
If you make this shrimp creole, I’d love to hear how it turned out. Leave a rating, drop a
comment, and share it with a friend. How would you customize your shrimp creole—extra spicy,
extra tangy, or loaded with your favorite add-ins?