This Shrimp Creole recipe is a classic Louisiana Creole dish featuring tender shrimp in a savory tomato-based sauce, plenty of chopped vegetables, and just the right amount of spice.
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If there’s one city I always love visiting, it’s New Orleans. Growing up in Mississippi, I’ve spent many weekends there and I always return for the food and culture. Creole cuisine from Louisiana is a major reason: bold flavors, fresh vegetables, and cooking traditions shaped by many influences.
The Shrimp Creole recipe here draws directly from New Orleans and Creole cooking. It centers on a flavorful tomato broth and the aromatic “Holy Trinity”—onion, bell pepper, and celery—that forms the foundation of many Creole dishes.
A Bit of Creole Cultural and Cuisine History
The term Creole refers to a cultural and ethnic identity that emerged through creolization—mixing of European, African, and indigenous peoples during the colonial era. Creole communities include significant influences from Africa and Portugal, among other groups, and these blended traditions are especially evident in the food.
African culinary traditions heavily shaped Creole cooking techniques, especially methods of seasoning and preparation. Tools like the mortar and pestle were used to grind spices, seeds, and vegetables, which in turn influenced the development of sauces and bases used in Creole kitchens.
One such development is the roux: originally made by pounding and combining ingredients, it evolved into the browned flour-and-fat base used in many Creole gravies and stews. Today, roux remains a cornerstone of dishes across Louisiana.
Other iconic Creole dishes include:
- Gumbo
- Crawfish étouffée
- Jambalaya
- Red Beans and Rice
- Bananas Foster
- Beignets
What Is the “Holy Trinity” in Creole Cooking?
The Holy Trinity in Cajun and Louisiana Creole cuisine is the aromatic base of many regional dishes. It consists of equal parts onion, green bell pepper, and celery. This trio is the Creole counterpart to French mirepoix and is the starting point for recipes like gumbo, étouffée, and jambalaya.
How to Make Spicy Shrimp Creole
Begin by seasoning the shrimp: toss peeled, deveined shrimp with a little salt, freshly ground pepper, garlic powder, and a pinch of chipotle pepper. Set aside while you prepare the sauce.
In a large skillet over medium heat, melt the butter. Add chopped onion, green bell pepper, and celery and sauté until softened, about 5 minutes. Stir in minced garlic and then add paprika, dried thyme, dried oregano, and a touch of cayenne. Cook briefly until the spices are fragrant.
Pour in the vegetable or chicken broth and add bay leaves. Bring the mixture to a boil, then stir in crushed tomatoes. Reduce heat and simmer until the sauce reduces by about half, roughly 12–15 minutes. Add balsamic vinegar and brown sugar, and simmer another 10–15 minutes until the sauce thickens and the flavors balance. Taste and adjust seasoning with salt, pepper, or more cayenne if you like it spicier.
While the tomato sauce simmers, heat the olive oil in a separate skillet over medium-high heat. Add the seasoned shrimp and cook briefly—about 2 minutes per side—until they turn pink and opaque.
When the sauce is ready, stir in sliced green onions and optional hot sauce, then add the cooked shrimp and combine. Remove from heat and serve the Shrimp Creole over buttered white rice, garnished with extra green onions if desired.
Storing Shrimp Creole
Store leftovers in an airtight container in the refrigerator for up to three days.
To freeze, cool the Shrimp Creole to room temperature, transfer to a freezer bag or airtight container, remove excess air, and freeze flat for up to 30 days. Thaw overnight in the refrigerator before reheating gently on the stovetop.
You will also love this Blackened Catfish and Smoked Gouda Grits recipe!
📖 Recipe
Spicy Shrimp Creole
Ashley Boyd
Pin Recipe
Ingredients
- 1 ½ lbs shrimp – peeled and deveined
- 2 tablespoon butter
- 1 medium yellow onion – chopped
- 1 green bell pepper – chopped
- 2 ribs celery – chopped
- 4 cloves garlic – minced
- Salt to taste
- 1 tablespoon paprika
- Freshly ground black pepper to taste
- 2 teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon chipotle pepper
- 1 teaspoon cayenne pepper
- 1 ½ cups low-sodium vegetable or chicken broth
- 2 bay leaves
- 1 15-oz. can crushed tomatoes
- 2 green onion bulbs – sliced, plus more for garnish
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon hot sauce – optional
- 1 teaspoon olive oil – extra virgin
- Cooked and buttered white rice – for serving
Instructions
- In a medium bowl, toss shrimp with salt, pepper, garlic powder, and chipotle pepper. Set aside.
- In a large skillet over medium heat, melt butter. Add onion, bell pepper, and celery and cook until softened, about 5 minutes. Add garlic and the remaining spices (paprika, thyme, oregano, garlic powder, onion powder, chipotle, and cayenne) and cook until fragrant. Add broth and bay leaves and bring to a boil.
- Add crushed tomatoes, reduce heat to a simmer, and cook until the sauce has reduced by about half, 12–15 minutes. Stir in balsamic vinegar and brown sugar and simmer another 10–15 minutes until thickened. Taste and adjust seasonings as needed.
- While the sauce simmers, heat olive oil in a separate skillet over medium-high heat. Add the seasoned shrimp and cook until pink and opaque, about 2 minutes per side.
- Stir cooked shrimp, sliced green onions, and hot sauce (if using) into the tomato sauce. Remove from heat and serve over buttered white rice.
Notes
Nutrition
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