I’m excited to share my 45-minute Cajun Shrimp Dinner that relies on one unexpected pantry staple to make Creole weeknights remarkably effortless.

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I grew up on bold flavors and this Best Shrimp Creole hits them all. I love how the tang of diced tomatoes plays with the spice while plump large shrimp soak up every drop.

A chopped green bell pepper adds that crisp snap that keeps you coming back for another bite, and it’s ready in about 45 minutes. It tastes like a quick escape to the Quarter, the kind of dish I always add to my New Orleans Meals list, and it fits right next to my favorite Shrimp Cajun Recipes.

It’s loud, messy, slightly imperfect and totally irresistible, you won’t stop tasting it.

Ingredients

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Shrimp: lean, high protein, low calorie, adds sweet briny flavor and quick texture.
Yellow onion: gives savory sweetness when caramelized, adds fiber and B vitamins.
Green bell pepper: crisp, slightly bitter sweet, vitamin C rich, classic Creole base.
Celery: crunchy, low calorie, subtle aromatics and fiber, helps balance texture.
Garlic: pungent, boosts savory depth, trace vitamins, brings warm aroma.
Diced tomatoes and sauce: bring acidity, natural sweetness, lycopene and saucy body.
Cooked white rice: neutral starch base, carbs for energy, soaks up sauce.
Creole seasoning: bold spicy salty mix adds umami and heat, watch the sodium tho.

Ingredient Quantities

1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons vegetable oil or olive oil

1 tablespoon unsalted butter

1 medium yellow onion, finely chopped

1 green bell pepper, finely chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes with juices

1 cup tomato sauce or crushed tomatoes

1 tablespoon tomato paste

1 cup low sodium chicken stock

1 to 2 teaspoons Creole seasoning (like Tony Chachere’s)

1/4 teaspoon cayenne pepper (adjust if you dont want it too hot)

1 teaspoon Worcestershire sauce

1 teaspoon hot sauce (optional)

1 teaspoon granulated sugar

1 bay leaf

Salt and freshly ground black pepper

3 green onions, thinly sliced for garnish

2 tablespoons chopped fresh parsley for garnish

3 cups cooked white rice, for serving

How to Make this

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1. Pat the shrimp dry with paper towels and season lightly with salt and pepper, set aside while you get the rest ready.

2. Heat the vegetable oil and butter in a large skillet or Dutch oven over medium heat until butter foams. Add the chopped onion, green bell pepper and celery and cook about 5 to 7 minutes, stirring, until they soften and start to brown a little. Add the garlic and cook 30 seconds more so it smells good but doesnt burn.

3. Stir in the tomato paste and cook 1 to 2 minutes, scraping up any brown bits, that little step really deepens the flavor.

4. Add the diced tomatoes with their juices, the tomato sauce, and the chicken stock. Stir to combine.

5. Season the sauce with 1 to 2 teaspoons Creole seasoning (start with 1 and add more later if you want), 1/4 teaspoon cayenne (adjust to taste), Worcestershire sauce, the optional hot sauce if you use it, the granulated sugar, a pinch of salt and some freshly ground black pepper, and drop in the bay leaf. Bring to a simmer.

6. Reduce heat and simmer gently, uncovered, 15 to 20 minutes until the sauce thickens and the flavors come together. Taste and adjust seasoning as needed. If its too thin, let it reduce a bit longer or gently smash some diced tomatoes against the side of the pan to thicken.

7. Add the shrimp in a single layer, simmer just until they turn pink and opaque, about 3 to 5 minutes depending on size. Dont overcook them or they get rubbery.

8. Remove the bay leaf, stir in a little extra butter if you want a silkier sauce, then fold in most of the sliced green onions and the chopped parsley, saving a bit to garnish.

9. Serve hot over the cooked white rice, sprinkle the remaining green onions and parsley on top, and give it one last crack of black pepper. Leftovers keep in the fridge 2 to 3 days and reheat gently on the stove so the shrimp dont overcook.

Equipment Needed

1. Large skillet or Dutch oven (10 to 12 inch) for cooking the sauce and shrimp
2. Cutting board for chopping onion, pepper, celery and herbs
3. Chef’s knife, sharp enough to dice cleanly
4. Paper towels to pat the shrimp dry and blot excess moisture
5. Measuring cups and measuring spoons for stock, tomatoes and seasonings
6. Wooden spoon or heatproof spatula for stirring and scraping up brown bits
7. Can opener for the diced tomatoes and tomato paste
8. Medium bowl to hold seasoned shrimp before cooking
9. Tongs or a slotted spoon to add and remove the shrimp without splashing
10. Rice cooker or medium saucepan with lid for the cooked white rice you serve it over

FAQ

Q: Can I use frozen shrimp? A: Yes. Thaw overnight in the fridge or put the sealed bag in cold water for 15 to 20 minutes, then pat very dry so the sauce doesnt get watery. If the shrimp are pre cooked, add them at the end just to heat through.

Q: How long should I cook the shrimp? A: Add raw shrimp to the simmering Creole sauce and cook 2 to 4 minutes, until opaque and slightly curled. Large shrimp usually take about 3 minutes. Don’t overcook or they get rubbery.

Q: Can I make this ahead or freeze it? A: Absolutely. The sauce keeps 2 to 3 days in the fridge and freezes well up to 3 months. Reheat gently then stir in shrimp at the end. If you freeze with shrimp, expect a slight texture loss.

Q: How do I change the spice level? A: For less heat cut the Creole seasoning and cayenne, skip the hot sauce or add a pinch of sugar or a pat of butter to mellow it. For more heat add extra cayenne or hot sauce at the end so you can taste as you go.

Q: What can I use instead of Creole seasoning? A: Mix your own: 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cayenne, 1/4 tsp black pepper and tiny pinches of oregano and thyme per tablespoon. Cajun seasoning works too but it's usually spicier.

Q: My sauce is too thin how do I thicken it? A: Simmer uncovered to reduce and concentrate flavors, or stir in an extra tablespoon of tomato paste. For a quick fix whisk 1 tsp cornstarch with 1 tbsp cold water and stir into the simmering sauce until it thickens. You can also make a small roux of equal parts butter and flour before adding tomatoes.

The Best Shrimp Creole Recipe Substitutions and Variations

Shrimp (1 1/2 lb): swap with crawfish tails, bay scallops, or a firm white fish like cod or halibut, or for a non-seafood option use cooked chicken chunks; watch cook times so proteins dont overcook.
Creole seasoning (1–2 tsp): use Cajun seasoning, or make your own with paprika, garlic powder, onion powder, dried oregano and thyme, plus a pinch of cayenne if you want heat.
Diced tomatoes / tomato sauce / tomato paste: replace with crushed tomatoes or passata, or use fresh ripe tomatoes (peeled and blended); if you skip the paste simmer longer to concentrate the sauce and add a bit of sugar if it tastes too acidic.
Cooked white rice (3 cups): serve over brown rice, jasmine or basmati for different textures, use quinoa for extra protein, cauliflower rice for low carb, or cheesy grits for a more Southern vibe.

Pro Tips

1. Sear the shrimp quickly in a screaming hot pan first, just long enough to get a little browning, then pull them out and add them back into the sauce at the very end to finish. You get tasty crust and way less chance of rubbery shrimp, trust me.

2. Really cook the tomato paste until it darkens a bit and smells nutty, then deglaze the pan with a splash of stock. That browned paste and the fond are a big flavor shortcut, it makes the whole sauce taste deeper without extra ingredients.

3. Taste and balance as you go, dont just add more spice. If it feels too acidic add a tiny pinch of sugar or a little butter, if it needs brightness add a squeeze of lemon or a few drops of vinegar. Layering small amounts of hot sauce and Worcestershire is better than dumping a bunch all at once.

4. If you want leftovers or to prep ahead, keep the shrimp separate from the sauce. The sauce actually gets better after a day in the fridge, but shrimp do not, so reheat gently and add shrimp at the last minute for best texture.

The Best Shrimp Creole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I’m excited to share my 45-minute Cajun Shrimp Dinner that relies on one unexpected pantry staple to make Creole weeknights remarkably effortless.

Servings

servings

Calories

514

kcal

Equipment: 1. Large skillet or Dutch oven (10 to 12 inch) for cooking the sauce and shrimp
2. Cutting board for chopping onion, pepper, celery and herbs
3. Chef’s knife, sharp enough to dice cleanly
4. Paper towels to pat the shrimp dry and blot excess moisture
5. Measuring cups and measuring spoons for stock, tomatoes and seasonings
6. Wooden spoon or heatproof spatula for stirring and scraping up brown bits
7. Can opener for the diced tomatoes and tomato paste
8. Medium bowl to hold seasoned shrimp before cooking
9. Tongs or a slotted spoon to add and remove the shrimp without splashing
10. Rice cooker or medium saucepan with lid for the cooked white rice you serve it over

Ingredients

1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons vegetable oil or olive oil
1 tablespoon unsalted butter
1 medium yellow onion, finely chopped
1 green bell pepper, finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes with juices
1 cup tomato sauce or crushed tomatoes
1 tablespoon tomato paste
1 cup low sodium chicken stock
1 to 2 teaspoons Creole seasoning (like Tony Chachere's)
1/4 teaspoon cayenne pepper (adjust if you dont want it too hot)
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce (optional)
1 teaspoon granulated sugar
1 bay leaf
Salt and freshly ground black pepper
3 green onions, thinly sliced for garnish
2 tablespoons chopped fresh parsley for garnish
3 cups cooked white rice, for serving

Directions

Pat the shrimp dry with paper towels and season lightly with salt and pepper, set aside while you get the rest ready.
Heat the vegetable oil and butter in a large skillet or Dutch oven over medium heat until butter foams. Add the chopped onion, green bell pepper and celery and cook about 5 to 7 minutes, stirring, until they soften and start to brown a little. Add the garlic and cook 30 seconds more so it smells good but doesnt burn.
Stir in the tomato paste and cook 1 to 2 minutes, scraping up any brown bits, that little step really deepens the flavor.
Add the diced tomatoes with their juices, the tomato sauce, and the chicken stock. Stir to combine.
Season the sauce with 1 to 2 teaspoons Creole seasoning (start with 1 and add more later if you want), 1/4 teaspoon cayenne (adjust to taste), Worcestershire sauce, the optional hot sauce if you use it, the granulated sugar, a pinch of salt and some freshly ground black pepper, and drop in the bay leaf. Bring to a simmer.
Reduce heat and simmer gently, uncovered, 15 to 20 minutes until the sauce thickens and the flavors come together. Taste and adjust seasoning as needed. If its too thin, let it reduce a bit longer or gently smash some diced tomatoes against the side of the pan to thicken.
Add the shrimp in a single layer, simmer just until they turn pink and opaque, about 3 to 5 minutes depending on size. Dont overcook them or they get rubbery.
Remove the bay leaf, stir in a little extra butter if you want a silkier sauce, then fold in most of the sliced green onions and the chopped parsley, saving a bit to garnish.
Serve hot over the cooked white rice, sprinkle the remaining green onions and parsley on top, and give it one last crack of black pepper. Leftovers keep in the fridge 2 to 3 days and reheat gently on the stove so the shrimp dont overcook.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.