Shrimp Creole

Ann Dunaway Teh & Lesley Baradel
Shrimp Creole - served over rice, this makes a hearty and delicious meal for the family
Shrimp Creole - served over rice, this makes a hearty and delicious meal for the family

Shrimp Creole

Shrimp creole is a satisfying dish served over rice that is easier to make than you may think.
0 from 0 votes
Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Seafood
Cuisine American
Servings 6 servings
Calories 116 kcal


  • 1 Tbsp extra-virgin olive oil
  • 1 medium white onion chopped
  • 1 small green bell pepper chopped
  • 1 medium stalk celery chopped
  • 1 tsp garlic minced
  • 1/2 tsp kosher salt
  • 1/4 tsp cayenne pepper
  • 1 bay leaf
  • 1 28-oz can crushed tomatoes
  • 1 Tbsp all-purpose flour
  • 2 Tbsp water
  • 1 lb medium shrimp (31-35 count) peeled & deveined
  • 1/2 tsp Cajun seasoning
  • 1/4 tsp Worcestershire Sauce
  • 1/4 tsp hot sauce optional
  • 1 green onion sliced
  • 1 Tbsp fresh parsley chopped (optional)


  • In a large nonstick pan, heat the olive oil over medium heat. Add the onion, green bell pepper, celery and garlic. Saut√© until tender, about 5 minutes. Add the tomatoes, salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil. Reduce heat to medium low and simmer for about 20 minutes.
  • In a small bowl, stir together the flour and water until the flour dissolves. Stir into the pan and cook for about 5 minutes.
  • Season the shrimp with the Cajun seasoning and add to the pan. Stir in the Worcestershire sauce and the hot sauce. Cook for approximately another 5 minutes, or until shrimp are opaque and cooked through, stirring occasionally. Stir in the green onion and parsley.
  • Remove the bay leaf and serve over cooked rice.


Simplify It: In your grocery freezer section, look for a frozen chopped blend of onion, bell pepper and celery. It is often called a Mirepoix Cajun Style Blend. Use one 12-ounce bag in place of the fresh in this recipe for faster preparation.
Nutrition Nugget: The foundation of many Cajun and Creole recipes is the trinity: a combination of onion, green bell pepper and celery. Add garlic to the mix and it is called the holy trinity. It is a variation of the French mirepoix, a combination of onion, carrots and celery that serves as the foundation of that cuisine.


Calories: 116kcalCarbohydrates: 12gProtein: 14gFat: 3gCholesterol: 89mgSodium: 522mgFiber: 3gSugar: 7g
Keyword creole, shrimp
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Ann Dunaway Teh & Lesley Baradel

Ann Dunaway Teh & Lesley Baradel

We (Lesley and Ann) first met years ago while training for Ironman Wisconsin. Our paths crossed again at Georgia State University while studying to become registered dietitian nutritionists. Over the years, our paths kept crossing and we soon discovered that we shared a love for menu planning. This blossomed into My Menu Pal where we help the food industry up their nutrition game to become their customer's nutrition hero.
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