Hey there, home cooks! Have you been craving something warm, comforting, and packed with flavor, but short on time? Look no further than shrimp creole. This classic dish is your ticket to a delicious, fuss-free dinner that feels like a hug in a bowl. We’ve gathered 27 easy recipes to inspire your next meal—so grab your apron and let’s dive in!
Classic Easy Shrimp Creole with Steamed Rice
Zesty and satisfying, this shrimp creole comes together quickly for a weeknight meal. Bold flavors from the holy trinity and spices create a comforting dish. Serve it over steamed rice for a complete dinner.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 cup chopped onion
– 1/2 cup chopped green bell pepper
– 1/2 cup chopped celery
– 3 cloves garlic, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp paprika
– 1/2 tsp dried oregano
– 1/4 tsp cayenne pepper
– 1 bay leaf
– 1 cup long-grain white rice
– 2 cups water
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Rinse 1 cup long-grain white rice under cold water until water runs clear.
2. Combine rinsed rice, 2 cups water, and 1/2 teaspoon salt in a medium saucepan.
3. Bring rice mixture to a boil over high heat.
4. Reduce heat to low, cover saucepan, and simmer for 18 minutes.
5. Remove rice from heat and let stand covered for 5 minutes.
6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
7. Add 1 cup chopped onion, 1/2 cup chopped green bell pepper, and 1/2 cup chopped celery to the hot oil.
8. Sauté vegetables for 6-8 minutes until softened and onions are translucent.
9. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
10. Stir in 2 tablespoons tomato paste and cook for 1 minute to deepen flavor.
11. Add 1 (14.5 oz) can diced tomatoes, 1 cup chicken broth, 1 teaspoon paprika, 1/2 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, and 1 bay leaf.
12. Bring mixture to a simmer, then reduce heat to medium-low.
13. Cook uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly.
14. Pat 1 lb raw shrimp dry with paper towels and season with 1/4 teaspoon black pepper.
15. Add shrimp to the skillet and cook for 3-4 minutes until pink and opaque.
16. Remove bay leaf and discard.
17. Stir in 2 tablespoons chopped fresh parsley.
18. Fluff steamed rice with a fork before serving.
Buttery rice soaks up the spicy tomato sauce beautifully. The shrimp remain tender while the holy trinity provides satisfying crunch. For a creative twist, serve in hollowed-out bell peppers or with crusty bread for dipping.
Spicy Cajun Shrimp Creole
Just when you need a bold, comforting meal that comes together fast, this Spicy Cajun Shrimp Creole delivers. Jam-packed with flavor and ready in under 30 minutes, it’s a weeknight lifesaver with serious depth.
Ingredients
– 2 tbsp olive oil
– 1 large yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tbsp Cajun seasoning
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 lb large shrimp, peeled and deveined
– 1/4 cup chopped fresh parsley
– Cooked white rice, for serving
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion, bell pepper, and celery to the skillet.
3. Sauté vegetables for 5–7 minutes, stirring occasionally, until softened and lightly browned.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
6. Pour in diced tomatoes with their juices and 1 cup chicken broth.
7. Stir in Cajun seasoning, smoked paprika, and cayenne pepper.
8. Bring mixture to a boil, then reduce heat to medium-low.
9. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
10. Pat shrimp dry with paper towels to ensure a good sear.
11. Add shrimp to the skillet in a single layer.
12. Cook shrimp for 2–3 minutes per side until pink and opaque.
13. Stir in chopped parsley just before serving.
14. Serve immediately over cooked white rice.
Velvety shrimp swim in a robust, tomato-based sauce that’s both spicy and savory. The holy trinity of onions, peppers, and celery creates a flavorful foundation, while cayenne adds a lingering heat. For a creative twist, spoon it over cheesy grits or stuff it into hollowed-out bell peppers before baking.
One-Pot Garlic Shrimp Creole
Sizzling shrimp meets the bold flavors of Creole cuisine in this streamlined one-pot wonder. Perfect for busy weeknights when you want maximum flavor with minimal cleanup. This dish comes together in under 30 minutes from start to finish.
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined
– 3 tbsp olive oil
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 4 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp dried thyme
– 2 bay leaves
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add onion, bell pepper, and celery, cooking for 5-7 minutes until vegetables soften and onions turn translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
5. Pour in diced tomatoes with their juices, chicken broth, smoked paprika, cayenne, thyme, bay leaves, salt, and black pepper.
6. Bring mixture to a boil, then reduce heat to maintain a simmer for 15 minutes to develop flavors.
7. Pat shrimp completely dry with paper towels to ensure proper searing.
8. Heat remaining 1 tablespoon olive oil in a separate skillet over high heat.
9. Sear shrimp for 1-2 minutes per side until pink and slightly curled, working in batches to avoid overcrowding.
10. Transfer seared shrimp to the simmering Creole sauce.
11. Cook shrimp in sauce for 2-3 minutes until fully cooked through.
12. Remove bay leaves and stir in fresh parsley.
Just spoon this vibrant Creole shrimp over fluffy white rice to soak up every bit of the spicy tomato sauce. The plump shrimp remain tender against the bold, slightly smoky backdrop of Creole seasoning. For a complete meal, serve with crusty bread for dipping and a simple green salad to balance the heat.
Quick Weeknight Shrimp Creole
Cooking dinner doesn’t have to be complicated, even on busy weeknights. This shrimp creole comes together in under 30 minutes with bold Louisiana flavors. You’ll have a satisfying meal on the table fast.
Ingredients
– 1 tbsp olive oil
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/4 tsp cayenne pepper
– 1 bay leaf
– 1 lb raw shrimp, peeled and deveined
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley
– 4 cups cooked rice
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion, bell pepper, and celery to the hot oil.
3. Sauté vegetables for 5-6 minutes until softened and lightly browned.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Add diced tomatoes with their juices, 1 cup chicken broth, and 2 tbsp tomato paste.
6. Stir in 1 tsp paprika, 1/2 tsp dried thyme, 1/4 tsp cayenne pepper, and 1 bay leaf.
7. Bring mixture to a boil, then reduce heat to maintain a steady simmer.
8. Simmer uncovered for 15 minutes until sauce thickens slightly.
9. Pat 1 lb raw shrimp dry with paper towels to ensure proper searing.
10. Season shrimp with 1/2 tsp salt and 1/4 tsp black pepper.
11. Add seasoned shrimp to the simmering sauce.
12. Cook shrimp for 2-3 minutes until they turn pink and opaque.
13. Remove skillet from heat and discard the bay leaf.
14. Stir in 2 tbsp chopped fresh parsley.
15. Serve immediately over 4 cups cooked rice.
Zesty and vibrant, this creole boasts tender shrimp in a rich, tomato-based sauce with just the right kick. The holy trinity of onion, bell pepper, and celery creates a flavorful foundation that melds beautifully with the spices. Serve it over rice to soak up every bit of the savory sauce, or try it with crusty bread for dipping.
Southern-Style Shrimp Creole Delight
Filled with bold Creole flavors, this Southern-style shrimp dish comes together quickly for a satisfying weeknight meal. Fresh shrimp simmer in a rich tomato sauce with traditional vegetables and spices. Follow these precise steps for authentic results every time.
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 cup diced yellow onion
– 1 cup diced green bell pepper
– 1/2 cup diced celery
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp hot sauce
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 2 bay leaves
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 cup diced yellow onion, 1 cup diced green bell pepper, and 1/2 cup diced celery to the hot oil.
3. Sauté vegetables for 6-8 minutes until softened and onions become translucent, stirring frequently to prevent burning.
4. Add 3 cloves minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
5. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen its flavor, stirring constantly.
6. Pour in 1 (28 oz) can crushed tomatoes, 1 cup chicken broth, and 1 tbsp Worcestershire sauce.
7. Add 1 tsp hot sauce, 1 tsp dried thyme, 1 tsp paprika, 1/2 tsp cayenne pepper, 2 bay leaves, 1 tsp salt, and 1/2 tsp black pepper.
8. Bring sauce to a boil, then reduce heat to low and simmer uncovered for 25 minutes, stirring occasionally.
9. Add 1.5 lbs raw shrimp to the simmering sauce and cook for 3-4 minutes until shrimp turn pink and opaque.
10. Remove pot from heat and discard the 2 bay leaves.
11. Stir in 2 tbsp chopped fresh parsley just before serving.
Vibrant and saucy, this Creole delight features plump shrimp in a thick, tomato-based sauce with just the right amount of heat. Serve it over fluffy white rice to soak up every bit of the flavorful liquid, or with crusty bread for dipping. The combination of tender seafood and robust Creole spices makes this dish particularly satisfying on cooler evenings.
Tomato Basil Shrimp Creole
Just when you think shrimp dishes can’t get more comforting, this Creole classic proves otherwise. Juicy shrimp swim in a vibrant tomato sauce with just enough kick to keep things interesting. It’s the kind of meal that feels fancy but comes together in under 30 minutes.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1 tsp dried oregano
– 1/2 tsp dried thyme
– 1 bay leaf
– 1/4 cup fresh basil, chopped
– Salt to taste
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion, green bell pepper, and celery, cooking for 5-7 minutes until vegetables soften and onions become translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor and remove any raw taste.
5. Pour in diced tomatoes with their juices and 1 cup chicken broth, scraping the bottom of the skillet to incorporate any browned bits.
6. Stir in paprika, cayenne pepper, dried oregano, dried thyme, and bay leaf until well combined.
7. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
8. Simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens slightly.
9. Pat the shrimp dry with paper towels to ensure they sear properly rather than steam.
10. Add shrimp to the simmering sauce and cook for 3-4 minutes until they turn pink and opaque.
11. Remove the skillet from heat and discard the bay leaf.
12. Stir in chopped fresh basil just before serving to preserve its bright flavor.
Bright red shrimp contrast beautifully against the rich tomato sauce, creating a dish that’s as visually appealing as it is delicious. The tender shrimp soak up the spicy, herbaceous flavors while maintaining their delicate texture. Serve it over creamy grits or with crusty bread to soak up every last drop of the sauce.
Garlic Lemon Shrimp Creole
Unleash vibrant Creole flavors with this garlic lemon shrimp dish that comes together in under 30 minutes. Using fresh shrimp and classic Louisiana seasonings creates an authentic taste without complicated techniques. This one-pan meal delivers restaurant-quality results perfect for busy weeknights.
Ingredients
– 1 lb large shrimp, peeled and deveined
– 3 tbsp olive oil
– 4 cloves garlic, minced
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup chicken broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp hot sauce
– 1 tsp dried thyme
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 2 bay leaves
– 1 lemon, juiced
– 2 tbsp fresh parsley, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
2. Add onion, bell pepper, and celery, cooking for 5-7 minutes until vegetables soften and onions turn translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Add tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
5. Pour in diced tomatoes, chicken broth, Worcestershire sauce, and hot sauce, scraping any browned bits from the pan bottom.
6. Stir in dried thyme, paprika, cayenne pepper, bay leaves, salt, and black pepper.
7. Bring mixture to a boil, then reduce heat to low and simmer uncovered for 15 minutes until sauce thickens slightly.
8. Pat shrimp completely dry with paper towels to ensure proper searing.
9. Season shrimp with remaining salt and pepper.
10. Heat remaining 1 tablespoon olive oil in a separate skillet over high heat.
11. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
12. Transfer cooked shrimp to the Creole sauce mixture.
13. Stir in fresh lemon juice and chopped parsley.
14. Remove bay leaves before serving.
Perfectly cooked shrimp remain tender against the robust, slightly spicy tomato base. The bright lemon cuts through the richness while the holy trinity of vegetables provides authentic depth. Serve over creamy grits or with crusty bread to soak up every bit of the flavorful sauce.
Slow Cooker Shrimp Creole
Bold flavors meet effortless cooking in this slow cooker shrimp creole. Busy weeknights call for this hands-off approach to a classic Louisiana dish. Simply layer ingredients and let the slow cooker work its magic.
Ingredients
– 1.5 lbs large raw shrimp, peeled and deveined
– 1 large yellow onion, diced
– 1 large green bell pepper, diced
– 3 celery stalks, diced
– 4 garlic cloves, minced
– 28 oz can crushed tomatoes
– 8 oz can tomato sauce
– 1 cup chicken broth
– 2 tbsp Worcestershire sauce
– 1 tbsp hot sauce
– 2 tsp Creole seasoning
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1 bay leaf
– 2 tbsp olive oil
– 1/4 cup chopped fresh parsley
– Cooked white rice for serving
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced onion, bell pepper, and celery to the hot skillet.
3. Sauté vegetables for 5-7 minutes until softened and lightly browned.
4. Add minced garlic and cook for 1 minute until fragrant.
5. Transfer vegetable mixture to a 6-quart slow cooker.
6. Pour in crushed tomatoes, tomato sauce, and chicken broth.
7. Add Worcestershire sauce, hot sauce, Creole seasoning, thyme, oregano, and bay leaf.
8. Stir all ingredients until well combined.
9. Cover slow cooker and cook on LOW for 6 hours or HIGH for 3 hours.
10. Uncover slow cooker and stir in raw shrimp.
11. Cover and cook on HIGH for 20-25 minutes until shrimp turn pink and opaque.
12. Remove bay leaf and discard.
13. Stir in chopped fresh parsley just before serving.
14. Serve immediately over cooked white rice.
Aromatic and vibrant, this creole boasts tender shrimp in a rich, slightly spicy tomato sauce. The slow cooking develops deep flavors while keeping the shrimp perfectly cooked. Try serving over cheesy grits or with crusty bread for soaking up every bit of the savory sauce.
Creole-Style Shrimp and Vegetable Medley
Sizzling shrimp meets vibrant vegetables in this quick Creole-inspired dish. Ready in under 30 minutes, it delivers bold Southern flavors without complicated techniques. Perfect for busy weeknights when you want something satisfying but don’t have hours to spend in the kitchen.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add onion, bell pepper, and celery to the hot oil.
3. Sauté vegetables for 5-7 minutes until softened and onions become translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add diced tomatoes with their juices to the skillet.
6. Sprinkle paprika, thyme, cayenne pepper, salt, and black pepper over the mixture.
7. Simmer the vegetable base for 8-10 minutes until slightly thickened.
8. Pat shrimp dry with paper towels to ensure proper searing.
9. Add shrimp to the skillet in a single layer.
10. Cook shrimp for 2-3 minutes per side until they turn pink and opaque.
11. Stir in chopped parsley just before serving.
12. Remove from heat and let rest for 2 minutes to allow flavors to meld. Fresh from the skillet, the shrimp remain tender while the vegetables provide a satisfying crunch. For a complete meal, serve over creamy grits or with crusty bread to soak up the spicy tomato broth.
Hearty Shrimp Creole Stew
Get ready for a flavor-packed meal that comes together in one pot. Garlic and onion create the aromatic base while tomatoes and spices build depth. This stew delivers restaurant-quality taste with minimal cleanup.
Ingredients
- 2 tbsp olive oil
- 1 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green bell pepper
- 3 cloves minced garlic
- 1 (14.5 oz) can diced tomatoes
- 1 cup chicken broth
- 2 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/4 tsp cayenne pepper
- 1 bay leaf
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp chopped fresh parsley
- 1 tsp Worcestershire sauce
Instructions
- Heat olive oil in a large Dutch oven over medium heat until shimmering.
- Add onion, celery, and bell pepper, cooking for 5 minutes until vegetables soften.
- Stir in garlic and cook for 1 minute until fragrant.
- Add diced tomatoes with their juices, chicken broth, and tomato paste, stirring to combine.
- Mix in paprika, thyme, cayenne pepper, and bay leaf.
- Bring mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Pat shrimp dry with paper towels to ensure proper searing.
- Add shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
- Remove bay leaf and discard.
- Stir in parsley and Worcestershire sauce just before serving.
Outstanding texture comes from tender shrimp swimming in a thick, tomato-based sauce. The cayenne provides subtle heat that builds with each bite. Serve over rice to soak up every drop, or with crusty bread for dipping into the rich broth.
Zesty Lime Shrimp Creole
Fancy a quick dinner that packs serious flavor? This Zesty Lime Shrimp Creole comes together in under 30 minutes. It’s a vibrant, one-pan meal perfect for busy weeknights.
Ingredients
– 1 lb raw shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp hot sauce
– 1 tsp dried thyme
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp fresh lime juice
– 2 tbsp chopped fresh parsley
– Salt to taste
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the skillet.
3. Sauté vegetables for 5-7 minutes until softened and onions are translucent.
4. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Stir in 1 tbsp tomato paste and cook for 1 minute to deepen its flavor.
6. Pour in 1 can diced tomatoes with their juices, 1 cup chicken broth, and 1 tbsp Worcestershire sauce.
7. Add 1 tsp dried thyme, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper.
8. Bring mixture to a boil, then reduce heat to maintain a simmer.
9. Simmer uncovered for 10 minutes until sauce thickens slightly.
10. Pat 1 lb raw shrimp dry with paper towels to ensure proper searing.
11. Add shrimp to the skillet in a single layer and cook for 2-3 minutes per side until pink and opaque.
12. Stir in 2 tbsp fresh lime juice and 1 tsp hot sauce off the heat.
13. Season with salt to taste and garnish with 2 tbsp chopped fresh parsley.
Warm, tender shrimp swim in a robust tomato sauce that’s tangy from lime and gently spicy. Serve it over fluffy rice to soak up every bit of the Creole sauce, or scoop it up with crusty bread for a comforting meal.
Creamy Coconut Shrimp Creole
Tender shrimp swim in a rich coconut-infused sauce with the bold flavors of Creole cooking. This creamy coconut shrimp creole comes together quickly for a satisfying weeknight meal. Serve it over rice for a complete dinner that feels special without the fuss.
Ingredients
– 1 lb large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 can (13.5 oz) coconut milk
– 2 tbsp tomato paste
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 tsp dried thyme
– 1 tsp dried oregano
– 1 bay leaf
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsley, chopped
Instructions
1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced onion, 1 diced green bell pepper, and 2 diced celery stalks to the hot oil.
3. Sauté vegetables for 5-7 minutes until softened and onions become translucent.
4. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
5. Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to deepen its flavor.
6. Pour in 1 can diced tomatoes with their juices and 1 cup chicken broth, scraping any browned bits from the pan bottom.
7. Stir in 1 tsp smoked paprika, 1/2 tsp cayenne pepper, 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
8. Bring mixture to a boil, then reduce heat to maintain a steady simmer.
9. Simmer uncovered for 15 minutes until sauce thickens slightly.
10. Pour in 1 can coconut milk and stir until fully incorporated.
11. Return sauce to a simmer and cook for 5 minutes to allow flavors to meld.
12. Pat 1 lb shrimp dry with paper towels to ensure proper searing.
13. Add shrimp to the simmering sauce in a single layer.
14. Cook shrimp for 3-4 minutes until they turn pink and opaque throughout.
15. Remove skillet from heat and discard the bay leaf.
16. Stir in 2 tbsp chopped fresh parsley just before serving. Here, the creamy coconut milk balances the spicy kick from the cayenne while keeping the sauce luxuriously smooth. The shrimp remain tender against the hearty vegetable base, creating contrasting textures in every bite. For a creative twist, serve it over cauliflower rice or with crusty bread for dipping into the rich sauce.
Herbed Shrimp Creole Pasta
Perfect for busy weeknights, this Herbed Shrimp Creole Pasta brings bold Louisiana flavors to your table in under 30 minutes. Packed with plump shrimp and aromatic herbs, it delivers restaurant-quality results with minimal effort. The spicy tomato base clings beautifully to every strand of pasta.
Ingredients
- 8 ounces linguine pasta
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
- Salt to taste
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add linguine and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
- Drain pasta, reserving 1/2 cup of pasta water, then set aside.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add shrimp and cook for 2-3 minutes per side until pink and opaque, then transfer to a plate.
- Add onion, bell pepper, and celery to the same skillet, cooking for 5-7 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Mix in diced tomatoes, chicken broth, tomato paste, oregano, thyme, cayenne, and bay leaves.
- Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes until slightly thickened.
- Return shrimp to the skillet along with cooked linguine and reserved pasta water.
- Toss everything together for 2 minutes until the sauce coats the pasta evenly.
- Remove bay leaves and stir in fresh parsley just before serving.
You’ll love how the tender shrimp contrast with the al dente pasta in this vibrant dish. The Creole sauce provides just enough heat to complement the fresh herbs without overwhelming the palate. For an elegant presentation, garnish with extra parsley and serve with crusty bread to soak up every last bit of sauce.
Shrimp Creole with Fresh Herbs
Just when you need a vibrant, one-pot meal that delivers big flavor without the fuss. Juicy shrimp simmer in a rich tomato sauce with the perfect balance of spice and fresh herbs. This classic Creole dish comes together quickly for a satisfying weeknight dinner.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 bay leaf
– 1 lb large shrimp, peeled and deveined
– 1/4 cup fresh parsley, chopped
– 2 tbsp fresh thyme leaves
– 1 tbsp fresh oregano, chopped
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add onion, bell pepper, and celery, cooking for 6-8 minutes until vegetables soften.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Add tomato paste and cook for 2 minutes, stirring constantly to deepen flavor.
5. Pour in diced tomatoes with their juices, chicken broth, smoked paprika, cayenne, and bay leaf.
6. Bring mixture to a boil, then reduce heat to maintain a steady simmer.
7. Simmer uncovered for 20 minutes until sauce thickens slightly.
8. Season shrimp with salt and black pepper while sauce simmers.
9. Add shrimp to the sauce and cook for 3-4 minutes until they turn pink and opaque.
10. Remove pot from heat and discard the bay leaf.
11. Stir in parsley, thyme, and oregano just before serving. Keep herbs vibrant by adding them at the end rather than during cooking.
12. Serve immediately over rice or with crusty bread for soaking up the sauce. Know that the plump shrimp remain tender against the thick, tomato-based sauce with its subtle heat from cayenne. The fresh herbs provide a bright finish that cuts through the richness perfectly. For a creative twist, serve it over creamy grits or stuff it into hollowed-out bell peppers before baking at 375°F for 15 minutes.
Tangy Citrus Shrimp Creole
Cajun cooking gets a bright makeover with this zesty shrimp dish. Combining fresh citrus with traditional Creole spices creates layers of flavor that wake up your taste buds. This one-pan meal comes together quickly for busy weeknights but feels special enough for company.
Ingredients
– 1.5 lbs large shrimp, peeled and deveined
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 (14.5 oz) can diced tomatoes
– 1/2 cup chicken broth
– 1/4 cup fresh orange juice
– 2 tbsp fresh lemon juice
– 1 tbsp tomato paste
– 2 tsp Creole seasoning
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 2 tbsp chopped fresh parsley
– Cooked white rice for serving
Instructions
1. Pat shrimp completely dry with paper towels and season with 1 teaspoon Creole seasoning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque.
4. Transfer shrimp to a clean plate using tongs, leaving any oil in the skillet.
5. Add onion, bell pepper, and celery to the hot skillet and cook for 5 minutes, stirring occasionally, until vegetables soften.
6. Stir in garlic and cook for 30 seconds until fragrant.
7. Add tomato paste and cook for 1 minute, stirring constantly to deepen its flavor.
8. Pour in diced tomatoes with their juices, chicken broth, orange juice, and lemon juice.
9. Stir in remaining Creole seasoning, smoked paprika, and cayenne pepper.
10. Bring mixture to a boil, then reduce heat to medium-low and simmer for 15 minutes until sauce thickens slightly.
11. Return shrimp to the skillet and cook for 2 minutes until heated through.
12. Stir in chopped parsley just before serving.
Buttery shrimp swim in a vibrant, tomato-based sauce that clings perfectly to each grain of rice. The citrus notes cut through the richness while the Creole seasoning provides just enough heat. Serve over fluffy rice with crusty bread for soaking up every last drop of the tangy sauce.
Conclusion
Hearty and full of flavor, these 27 shrimp creole recipes make weeknight dinners exciting and effortless. We hope you find new favorites to add to your rotation! Give one a try this week, then drop a comment to tell us which you loved—and don’t forget to share this roundup on Pinterest so fellow home cooks can discover these delicious ideas, too.
