Shrimp Creole starts with softened onion, bell pepper and celery, then builds a tomato sauce before the shrimp go in. Keeping the seafood until the end helps it stay tender instead of turning rubbery.
Tips for shrimp creole
This family version is mild; add hot sauce at the table if you want heat. It uses a tomato-thickened sauce, not the dark roux of étouffée or gumbo. Large shrimp are easier to keep tender than tiny ones.
Swaps and serving ideas
If using frozen shrimp, thaw and drain well first. Serve over cooked cauliflower rice or regular rice, counting either side separately. A splash of broth can loosen overly thick sauce before adding seafood.
Helpful equipment: a large nonstick skillet is useful for the stovetop steps in this recipe. Check its size and manufacturer’s instructions for your kitchen.
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Shrimp Creole with Peppers and Celery
Ingredients
- 1 1/2 lb raw shrimp peeled, deveined and thawed
- 1 medium onion diced
- 1 large green bell pepper diced
- 1 cup celery diced
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1 28-ounce can crushed tomatoes all contents
- 1/2 cup low-sodium chicken broth prepared
- 1 tbsp tomato paste
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 tsp table salt
- 1/4 tsp black pepper
Instructions
- Heat oil in a deep skillet over medium heat. Add onion, bell pepper and celery. Cook 8–10 minutes until softened, stirring so the onion does not burn.
- Add garlic, tomato paste, paprika and thyme. Stir 1 minute to cook the paste. Pour in broth and scrape the bottom of the pan.
- Add tomatoes, Worcestershire, salt and pepper. Simmer uncovered 12–15 minutes, stirring occasionally, until the sauce is thick enough to coat the shrimp.
- Pat shrimp dry and fold into the simmering sauce. Cook gently 4–6 minutes, stirring once or twice, until opaque and 145°F in several thick pieces. Do not continue boiling after the shrimp are done.
- Turn off heat and add lemon juice. Divide all shrimp and sauce into four equal servings. Rice is a suggested extra, not included in the estimate.
Notes
Storage and reheating
Refrigerate promptly at 40°F or below and use within 3 days. Reheat covered and gently to 165°F. For best texture, avoid repeated reheating.
More meal ideas
For another familiar option, try Garlic Shrimp Scampi with Zucchini. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.