Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before seasoning. Frozen shrimp are often a great option as they're typically frozen right after catching, preserving their freshness. The key is to avoid overcooking them once thawed.

Is Shrimp Creole very spicy?

The beauty of this dish is that you control the heat level. As written, it has a moderate kick that most people enjoy. For less heat, reduce the Creole seasoning and omit the hot sauce. For more fire, add cayenne pepper or extra hot sauce to taste.

What's the difference between Shrimp Creole and Shrimp Étouffée?

While both are classic Louisiana dishes, Shrimp Creole has a tomato-based sauce and tends to be more acidic and lighter in color. Étouffée means "smothered" and has a thicker, roux-based sauce with little to no tomatoes. Both are delicious but have distinctly different flavor profiles.

Can I make this dish ahead for a dinner party?

Definitely! In fact, it's ideal for entertaining. Make the sauce a day ahead (it gets even more flavorful), then reheat gently and add freshly cooked shrimp just before serving. Your guests will be impressed, and you'll be stress-free.

Shrimp Creole Recipe

Name: Shrimp Creole Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Louisiana
Ingredients: 2 pounds medium shrimp, peeled & deveined; Creole Seasoning (homemade or store-bought); 1 tablespoon olive oil; 2 tablespoons unsalted butter or bacon fat, divided; 1 medium yellow onion, diced; ½ red bell pepper, diced; ½ green bell pepper, diced; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 2 tablespoons tomato paste; 2 teaspoons Creole Seasoning (or store-bought); 2 teaspoons Worcestershire Sauce; 1 tablespoon granulated sugar, dissolved in ¼ cup hot water; 28 ounces San Marzano whole tomatoes, crushed by hand; 24 ounces Passata; 2 bay leaves; ¼ cup plus 2 tablespoons medium dry red wine; Juice of 1 lemon; 4 tablespoons chopped fresh parsley, divided; White rice (enough for 8 servings); Lemon wedges (1-2 lemons, cut into wedges); Salt & black pepper, to taste; 2-3 splashes hot sauce (like Frank’s); Sliced scallions

This mouthwatering Shrimp Creole is a classic Louisiana dish that brings the vibrant flavors of the Gulf Coast right to your dinner table. Tender shrimp swimming in a rich, spicy tomato sauce with the perfect blend of peppers, onions, and Creole spices, all served over fluffy white rice. It’s a comforting yet impressive meal that’s actually simpler to make than you might think – perfect for a weeknight dinner that feels special without requiring hours in the kitchen!

Why You’ll Love This Recipe

Bold, Authentic Flavor: The combination of fresh vegetables, tomatoes, and Creole seasoning creates that distinctive New Orleans taste that’s impossible to resist.
Impressive Yet Approachable: This dish looks and tastes like you spent all day in the kitchen, but it’s actually straightforward to prepare.
Customizable Heat Level: You can easily adjust the spiciness to suit your preference – make it mild for the family or dial up the heat for spice lovers.
Complete Meal in One Dish: With protein, vegetables, and rice all in one colorful presentation, you’ve got a well-rounded meal without needing multiple side dishes.

Ingredients You’ll Need

Shrimp: The star of the show. They cook quickly and absorb the wonderful flavors of the sauce. Make sure they’re peeled and deveined to save time.
Creole Seasoning: The soul of the dish, providing that authentic Louisiana flavor profile. You can use homemade or store-bought, depending on your time constraints.
Olive Oil and Butter: Creates a flavorful base for sautéing. The butter adds richness while the oil prevents burning. Bacon fat can be substituted for butter if you want an extra layer of smoky flavor.
Onion and Bell Peppers: Known as part of the “holy trinity” in Cajun/Creole cooking, these vegetables create the aromatic foundation of the dish.
Garlic: Adds depth and warmth to the sauce – fresh is always best here.
Flour: Acts as a thickening agent to give the sauce the perfect consistency.
Tomato Paste: Provides concentrated tomato flavor and helps thicken the sauce.
Worcestershire Sauce: Adds a complex umami note that enhances the overall flavor profile.
Sugar: Balances the acidity of the tomatoes. Dissolving it in hot water helps it incorporate smoothly.
Tomatoes: Use San Marzano whole tomatoes for the best flavor – they’re sweeter and less acidic than regular tomatoes.
Passata: Smooth tomato purée that gives the sauce body and consistent texture.
Bay Leaves: Imparts a subtle earthiness to the sauce during simmering.
Red Wine: Adds depth and richness to the sauce. Choose a medium-dry variety that you’d enjoy drinking.
Lemon Juice: Brightens all the flavors and complements the shrimp beautifully.
Fresh Parsley: Adds color and a fresh flavor note to finish the dish.
White Rice: The perfect canvas for soaking up all that flavorful sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try this recipe with crawfish tails, chicken pieces, or even firm white fish like cod or halibut. Each protein brings its own character to the dish while working beautifully with the sauce.

Vegetable Additions

Feel free to add celery (completing the traditional “holy trinity”), okra for thickening and Southern flair, or mushrooms for an earthy dimension.

Spice Adjustments

For extra heat, add cayenne pepper or diced jalapeños. For a smokier profile, incorporate some smoked paprika into your seasoning blend.

Serving Alternatives

Instead of white rice, serve over cauliflower rice for a lower-carb option, or try it with creamy grits or crusty bread for sopping up the sauce.

How to Make Shrimp Creole

Step 1: Prepare the Shrimp

Pat the shrimp dry with paper towels and lightly season with Creole seasoning. This initial seasoning layer builds flavor from the start. Refrigerate until needed, which keeps them fresh and allows the seasoning to penetrate.

Step 2: Start the Sauce Base

Heat a large skillet over medium heat and add oil, 1 tablespoon butter, onion, and bell peppers. Sauté for about 2 minutes until slightly softened. Don’t overcook at this stage – they’ll continue to soften as the sauce simmers.

Step 3: Build the Flavor

Add garlic, flour, tomato paste, and Creole seasoning. Reduce heat to medium-low and cook for 4-5 minutes until the mixture deepens in color. This step is crucial for developing rich flavor and eliminating any raw flour taste.

Step 4: Create the Sauce

Stir in Worcestershire sauce, sugar/water mixture, tomatoes, passata, bay leaves, and ¼ cup red wine. Reduce heat to low and let the sauce simmer for 1-1½ hours, stirring occasionally. This slow cooking allows the flavors to meld beautifully.

Step 5: Cook the Rice

While the sauce simmers, prepare your rice according to package directions. Timing it so it’s ready when your sauce is finished.

Step 6: Cook the Shrimp

About 10 minutes before the sauce is ready, take the shrimp out of the refrigerator. Heat a separate large skillet over medium heat and add the remaining tablespoon of butter. Once melted, add the shrimp and 2 tablespoons red wine. Cook for just 1 minute – the shrimp will finish cooking in the sauce.

Step 7: Combine and Finish

Add the partially cooked shrimp to the simmering sauce and cook for an additional 3-5 minutes until the shrimp is opaque and just curled. Remove and discard the bay leaves. Stir in the lemon juice and 2 tablespoons of chopped parsley.

Step 8: Final Adjustments

Taste and adjust the seasoning with salt, pepper, additional Creole seasoning, or hot sauce as needed. Let cook for one more minute to incorporate the flavors.

Pro Tips for Making the Recipe

Don’t Overcook the Shrimp: They’ll become tough and rubbery. Remember they’ll continue cooking a bit after you remove them from the heat.
Layer the Flavors: Each step builds flavor – don’t rush the process of browning the vegetable mixture before adding liquids.
Simmer Uncovered: This allows the sauce to reduce and concentrate in flavor. If it reduces too quickly, just lower the heat.
Taste as You Go: The beauty of this dish is in the balance of flavors – adjust seasoning gradually rather than all at once at the end.
Quality Tomatoes Matter: Splurge on the San Marzano tomatoes – they make a noticeable difference in the final taste.

How to Serve

Ladle generous portions of the Shrimp Creole (making sure to include plenty of sauce) over beds of fluffy white rice. The rice serves as the perfect vehicle for soaking up all that flavorful sauce.

Garnishes

Finish with a sprinkle of fresh parsley for color and freshness, a wedge of lemon for tableside squeezing, and sliced scallions for a mild onion bite and visual appeal.

Accompaniments

A simple side salad with a light vinaigrette provides a nice contrast to the rich main dish. Warm, crusty French bread is perfect for mopping up any remaining sauce.

Drinks

This dish pairs wonderfully with the same dry red wine you used in cooking, a cold beer (try an amber ale), or for non-alcoholic options, sweet tea or lemonade.

Make Ahead and Storage

Storing Leftovers

This Shrimp Creole actually tastes even better the next day after the flavors have had time to meld. Store the sauce and shrimp separate from the rice in airtight containers in the refrigerator for up to 3 days.

Freezing

The sauce base freezes beautifully without the shrimp for up to 3 months. When ready to use, thaw overnight in the refrigerator, then reheat gently and add freshly cooked shrimp for the best texture.

If you must freeze with shrimp included, know that the texture of the shrimp will change somewhat upon thawing, becoming a bit softer.

Reheating

Warm gently over low heat on the stovetop, stirring occasionally. Add a splash of water or broth if the sauce has thickened too much. For best results when reheating with shrimp, warm just until heated through to avoid overcooking.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before seasoning. Frozen shrimp are often a great option as they’re typically frozen right after catching, preserving their freshness. The key is to avoid overcooking them once thawed.
Is Shrimp Creole very spicy?

The beauty of this dish is that you control the heat level. As written, it has a moderate kick that most people enjoy. For less heat, reduce the Creole seasoning and omit the hot sauce. For more fire, add cayenne pepper or extra hot sauce to taste.
What’s the difference between Shrimp Creole and Shrimp Étouffée?

While both are classic Louisiana dishes, Shrimp Creole has a tomato-based sauce and tends to be more acidic and lighter in color. Étouffée means “smothered” and has a thicker, roux-based sauce with little to no tomatoes. Both are delicious but have distinctly different flavor profiles.
Can I make this dish ahead for a dinner party?

Definitely! In fact, it’s ideal for entertaining. Make the sauce a day ahead (it gets even more flavorful), then reheat gently and add freshly cooked shrimp just before serving. Your guests will be impressed, and you’ll be stress-free.

Final Thoughts

This Shrimp Creole brings a taste of New Orleans right to your dinner table with minimal fuss. It strikes that perfect balance between impressive and accessible – the kind of recipe that becomes a cherished part of your cooking repertoire. The way the tender shrimp and vibrant sauce come together over rice creates a meal that feels special enough for company but simple enough for a weeknight dinner. Give it a try – I have a feeling it might become your new favorite way to enjoy shrimp!