Best Shrimp Creole Recipe | Mild or Spicy

This spicy southern classic, shrimp creole, is so flavorful, delicious, and completely packed with vegetables. Have a healthy and satisfying weeknight dinner on your table in less than an hour!

I’m a fan of meals with BIG flavor.

But I want to get that BIG flavor without spending BIG amounts of money.

This means that even in meals that include meat, I aim to make it more of a condiment than a large portion of the plate.

I’ve managed to do that with meals like Buffalo Chicken Potato Nachos and Southwestern Chicken Salad, and I’ve even found 17 ways to stretch ground beef!

You know what all of those have in common? They have plenty of flavor, a bit of meat, and loads of veggies.

The same is true for this shrimp creole recipe.

Go all out with every vegetable listed or use whatever vegetables you have on hand in the kitchen. Either way, this shrimp creole recipe will come out amazing, guaranteed!

SHRIMP CREOLE RECIPE

I love this shrimp creole recipe because it’s:

• Quick and easy. Have dinner on the table in less than an hour!
• Healthy and satisfying. Full of protein and veggies, this is a hearty meal.
• Versatile. Use the veggies and protein you have on hand.
• Dairy-free friendly. Use bacon grease instead of butter for cooking.
• Gluten free-friendly. Use gluten-free flour for a gluten free shrimp creole.
• Can even be made vegetarian! Just use lentils for your protein instead of shrimp.

CREOLE SHRIMP INGREDIENTS

• Bacon grease or butter. For dairy-free creole shrimp, opt for bacon grease instead of butter (plus saving bacon grease is an easy way to save money on real food.)
• Whole grain flour. I like to use whole grain einkorn flour, but all-purpose flour works as well. For gluten free shrimp creole, use a gluten-free all-purpose flour (not almond flour or coconut flour).
• Vegetables. Onion + green bell pepper + celery ribs + carrots + garlic + zucchini (or whatever vegetables you have on hand). I like to add mushrooms for a rich, umami flavor, but they’re optional.
• Spices and flavorings. Bay leaf + salt + black pepper + dried thyme + parsley + Worcestershire sauce + cayenne pepper (optional).
• Diced tomatoes. Most shrimp creole recipes call for crushed tomatoes, but I think it comes out too ‘tomato-ey.’ Same with tomato sauce. If that’s what you have on hand and you like a thick tomato flavor, then use them! But if you have a choice, go for diced tomatoes. They make the dish lighter, allowing some of the other yummy flavors to shine through better.
• White cooking wine or stock. If you don’t have cooking wine, use fish, chicken broth, or vegetable stock (not beef). (See my Slow Cooker Chicken Stock method here or my Instant Pot Chicken Stock method here.)
• Shrimp. Any shrimp will work, but using shrimp that’s raw, peeled, and deveined saves time. If the shrimp are large, halve or quarter them. I recommend wild shrimp.

A NOTE ABOUT THE SHRIMP

Because of the way farmed shrimp is grown in large, man-made “ponds,” farmed shrimp usually contains several antibiotics and harmful chemical residues, so I recommend wild-caught seafood, especially fresh shrimp. Sources: (1) (2) (3)

If you can’t find wild-caught shrimp or are allergic, you can substitute chicken and/or sausage. Or use a combination of all three!

If your local stores don’t carry high-quality seafood, I recommend Butcher Box. I have a subscription myself! You can read my honest review of their products here and how to make Butcher Box worth the cost here!

HOW TO MAKE RECIPE FOR SHRIMP CREOLE

Step 1. Prepare rice for serving. Use my Instant Pot White Rice recipe or follow the package instructions for the stovetop.

Step 2. Make a roux. Melt bacon grease or butter in a large pot over medium heat. Add flour and whisk to combine with the fat. Cook the flour for 1-2 minutes, stirring often.

Step 3. Add vegetables. Add the celery, onions, bell peppers, carrots, and garlic. Cook the vegetables until they are soft and lightly browned, stirring often, for about 8-10 minutes.

Step 4. Add zucchini and mushrooms (if using) and bay leaf, tomatoes, white cooking wine or stock, salt, pepper, thyme, parsley, and Worcestershire sauce. Simmer uncovered for 20 minutes, stirring occasionally.

Step 5. Add the shrimp and cook until they turn pink and are no longer raw, about 3-5 minutes.

If using cooked sausage and chicken, add them with shrimp and allow them to warm as the shrimp cooks through. If using uncooked sausage and chicken, add them BEFORE the shrimp and cook for about 5 minutes, or until three-quarters of the way cooked through. Then add the shrimp and cook thoroughly.

Step 6. Serve this recipe for shrimp creole over rice.

EASY SHRIMP CREOLE RECIPE TIPS

• In order to have a good, spicy creole, you need all of the spices. Don’t skimp out on them but do feel free to add more if you like it even hotter! A dash of Cajun Seasoning or Hot Sauce will kick it up a notch!
• You can switch up the protein in this shrimp creole recipe.
  • Make shrimp creole, sausage creole, chicken creole, or a combination of all three!
  • I’ll often add a cup or two of cooked shredded chicken for shrimp and chicken creole.
  • I don’t often make shrimp creole with sausage, because Mr. Crumbs isn’t a fan of the texture of ground meat, but it would be a delicious combo!
  • Use lentils instead of shrimp for a vegetarian creole that’s full of flavor.
• Switch up the veggies. I included veggies I typically have on hand, but you can use what you normally eat. Or add something new from your CSA box! Try including yellow squash, okra, or green beans.

TO SERVE SHRIMP CREOLE

LOUISIANA SHRIMP CREOLE RECIPES FAQS

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