Creole Shrimp
Creole Shrimp is anything but bland. This classic seafood recipe originated in Louisiana, which means one thing… it’s bold! Shrimp are made flavorful with cajun seasoning and are served in the most incredible sauce that features the holy trinity, tomato sauce, hot sauce and more.
Creole Shrimp
Mardi Gras season is officially here, and I can’t wait to celebrate… with food! Louisiana holds a special place in my heart. It’s a wonderful and magical land where you can stroll the streets of the French Quarter and drink a Hurricane while you catch beads, maybe even see a ghost, and most importantly, eat the best food ever. I don’t think I’ve ever had anything I didn’t love that originated in Louisiana!
Creole Shrimp is one of those recipes that makes me love the state that much more. Of all the ways I love to prepare shrimp (and that’s a VERY long list), this recipe is definitely amongst my favorites.
It’s made incredibly flavorful with the perfect addition of cajun seasoning and the sauce is pretty much to die for. You’ll want to serve it over rice so not a drop of that stuff goes to waste.
The sauce itself is made first with a roux, which is how you know it’s gonna be good! Key ingredients like the cajun holy trinity (onions, bell peppers, celery) are mixed with tomato sauce, hot sauce, and a medley of mouthwatering seasonings to create the most incredible flavor and consistency. It’s a little spicy, savory, and downright delicious!
How to Make Creole Shrimp
This classic NOLA recipe comes together in just a few simple steps. It’s a lot easier to make than you may think!
- Season. Season the uncooked shrimp with cajun seasoning and set aside.
- Make a roux. Melt your butter in a skillet over medium heat. Whisk in the flour and cook until it’s golden brown and the consistency of sand. Whisk constantly!
- Make the sauce. Stir the holy trinity ingredients into the roux. Cook until softened. Add the garlic and cook for another minute before stirring in the tomatoes and tomato sauce. Lower the heat and cook until thickened, then season and add hot sauce.
- Cook the shrimp. Add the seasoned shrimp to the skillet. Cook for about 3 minutes per side.
Tips for the Best Creole Shrimp
Here’s how to make this classic recipe the best it can be:
- Don’t over-cook the shrimp. Once the tails start to curl and the shrimp resemble the letter C, they’re cooked! Over-cooked shrimp tend to become very tough and rubbery, so try not to let them sit in the skillet for too long.
- Use homemade seasoning. You can definitely use a store-bought brand of cajun seasoning, but my homemade Cajun Seasoning really is the BEST. It’s got way less sodium and more flavor than lots of the stuff you’ll find at a grocery store.
- Don’t burn the roux. A burned roux is the kiss of death for any recipe. Be sure to whisk constantly and not over-cook it to avoid burning! If the roux browns too much or outright blackens, you’ll need to toss it out and start over.
Is Creole Shrimp spicy?
That all depends on how you make it. This recipe calls for cajun seasoning and hot sauce, two ingredients which can definitely increase the heat! If you’d prefer a much tamer Creole Shrimp, I recommend omitting the hot sauce entirely, or finding a brand that isn’t too hot for your liking.
Most cajun seasonings aren’t too hot, but can be made spicier with a little cayenne powder if you want to heat things up a bit.
Celebrate Mardi Gras with more of my favorite Louisiana classics!
- Cajun Seafood Boil
- Easy Shrimp Etouffee
- Cajun Corn Maque Choux
- Louisiana Chicken Pasta
- Classic Muffuletta Sandwich Recipe
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Get the Recipe: Shrimp Creole Recipe
Ingredients
- 3 tablespoons creole seasoning
- 1 1/2 pounds jumbo shrimp, peeled and deveined
- 3 tablespoons butter
- 3 tablespoon flour or cornstarch
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 3 celery stalks, thinly sliced
- 4 garlic cloves, minced
- 14.5 ounce can diced tomatoes, drained
- 14.5 ounce can tomato sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon hot sauce
- 1/2 teaspoon kosher salt
- 3 scallions, chopped
Equipment
- 1 skillet
Instructions
- Season the shrimp with the creole seasoning in a medium bowl tossing to coat. Set aside.
- Heat a skillet over medium heat and melt the butter.
- Whisk in the flour or cornstarch and cook, stirring constantly, until the mixture turns a golden brown and has the consistency of sand.
- Stir in the onion, bell pepper and celery. Cook for 3-5 minutes or until softened.
- Add the garlic and cook for 1 minute longer.
- Stir in the diced tomatoes and tomato sauce. Turn the heat to low and cook until thickened. Season with garlic powder, onion powder, hot sauce and salt.
- Stir in the shrimp and cook for 2-3 minutes. Flip the shrimp over and continue cooking until cooked through, approximately 3 minutes longer.
- Sprinkle with scallions and serve over rice.