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Shrimp Creole Recipe

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Dive into the bold flavors of this easy Shrimp Creole recipe! Perfectly spiced, tomato-based sauce and juicy shrimp over rice.

  • Total Time: 50 minutes
  • Yield: 6 1x

Ingredients

Scale
  • Olive oil (for searing shrimp)
  • 2 lbs large or jumbo shrimp, peeled, deveined, and tail-off
  • 6 tbsp unsalted butter
  • 1 medium onion, diced
  • 2 celery sticks, diced
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp sea salt
  • ¼ tsp cayenne pepper (½ tsp for spicier)
  • 1 tsp smoked paprika
  • 2 tbsp all-purpose flour
  • 2 cups seafood stock or chicken stock
  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 3 thyme sprigs
  • 2 bay leaves
  • 12 tsp hot sauce (to taste)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Sear the shrimp: Heat olive oil in a skillet over medium-high heat. Sear the shrimp for just a minute on each side until they’re pink and lightly golden. This locks in their juices. Don’t overcook them—remember, they’ll go back into the sauce later. Set them aside on a plate.
  2. Sauté the veggies: Reduce the heat to medium and melt the butter. Toss in the diced onion, celery, and bell pepper. Sauté until tender and slightly browned, about 5-7 minutes. Add the minced garlic and cook for another minute (the smell at this point is heavenly).
  3. Build the roux: Stir in the sea salt, cayenne, and smoked paprika. Sprinkle in the flour and whisk until it’s fully incorporated. Let it cook for 1-2 minutes to eliminate the raw flour taste.
  4. Make the sauce: Slowly pour in the seafood stock, whisking constantly to prevent lumps. Add the diced tomatoes, Worcestershire sauce, thyme sprigs, and bay leaves. Stir everything together and bring it to a simmer.
  5. Simmer away: Let the sauce simmer for about 30 minutes, stirring occasionally. This is when the flavors meld and deepen. If the sauce thickens too much, add a splash of stock or water.
  6. Finish with shrimp: Remove the thyme sprigs and bay leaves. Add the shrimp back to the sauce and cook for just 2 more minutes. This ensures they stay juicy and tender.

Notes

Shrimp Creole tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce has thickened too much. If reheating in the microwave, use a microwave-safe dish, cover it loosely, and heat in 30-second increments to avoid overcooking the shrimp.

  • Author: Soraya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dinner