This post may contain affiliate links. Please read our disclosure policy.

My favorite Shrimp Creole recipe is delicious and so easy to make that you’ll be sitting down to eat in about 30 minutes. A classic dish of Louisiana Creole origin where buttery shrimp are tossed in a zesty sauce of tomatoes, bell pepper, onion, celery, garlic and spices, all served over hot cooked rice.

Shrimp Creole served over rice in a white bowl

It took several tries to come up with a recipe for Shrimp Creole that I felt was worthy to share with you. One that rivaled what I enjoyed in New Orleans. Some were too salty or too bland, others had so much sauce that you couldn’t taste the shrimp. This version thickens naturally (no cornstarch required) and is easy to modify to suit your taste.

How is shrimp creole different from Gumbo, Jambalaya and étouffée?

Though you’ll find many of the same flavors and ingredients in shrimp creole (like the ‘holy trinity‘ of onion, green peppers and celery in Cajun and Creole cuisine) that you do in gumbo and jambalaya, creole dishes are typically thicker, spicier and served on top of hot rice rather than having the rice cooked and or stirred in to the dish. Shrimp Étouffée is another similar dish, but made with a roux (flour and fat cooked together to use as a thickener) base instead of a tomato base.

Recipe Options

  • Kick up the heat with additional hot pepper sauce, cayenne pepper, or hot paprika.
  • Serve over creamy grits instead of rice.
  • Add some sweet red pepper along with the green for added flavor depth.

More Classic Southern Recipes

How to make Shrimp Creole

Step 1: In a large skillet, soften onion, celery, bell pepper and garlic in melted butter.

softening shrimp creole vegetables in butter

Step 2: When vegetables are soft, add tomatoes, Creole seasoning, bay leaf and Worcestershire sauce. Stir and simmer 5 minutes.

adding tomatoes and spices to shrimp creole vegetables

Step 3: Add raw shrimp to tomato mixture; cook and stir until pink and cooked through.

adding tomatoes and spices to shrimp creole vegetables

Step 4: Serve over hot, cooked white rice.

Shrimp Creole Ready to Serve

Recipe video

Shrimp Creole

5 from 11 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Course: Main Course
Cuisine: Southern
Calories: 402
Servings: 4 people
An easy recipe for classic Louisiana-style Shrimp Creole! 


  • 1 cup long grain white rice
  • 3 tablespoons butter
  • 1 medium onion diced small
  • 2 ribs celery diced small
  • 1 medium green bell pepper diced small
  • 3 large cloves garlic minced
  • 14 1/2 ounce can diced tomatoes with juice
  • 2 teaspoons Creole seasoning or more
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • Louisiana-style hot sauce such as Tabasco brand, to taste
  • 1 pound medium shrimp or large shrimp, peeled and deveined, tails removed
  • chopped fresh parsley to taste


  • Cook rice according to package directions.
  • Meanwhile, melt butter in a large skillet over medium heat. Add onion, green bell pepper, celery and garlic; cook and stir for 7-10 minutes until tender.
  • Reduce heat to medium-low and add tomatoes with juice, Creole seasoning, Worcestershire sauce and bay leaf; stir and simmer 5 minutes, allowing flavors to meld. If desired, add more Creole seasoning and hot sauce to taste.
  • Increase heat to medium-high and add shrimp; cook and stir until shrimp is pink and cooked through. Serve over hot white rice, sprinkled with desired amount of chopped fresh parsley.


Calories: 402kcal | Carbohydrates: 47g | Protein: 28g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 308mg | Sodium: 1138mg | Potassium: 522mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1000IU | Vitamin C: 42.2mg | Calcium: 233mg | Iron: 4.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Leave a comment & rate the recipe below!

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Susan says:

    5 stars
    Delicious. I upped the ante on the creole seasoning and added a salt seasoning I had handy (1 1/2 tsps).

    1. Marissa Stevens says:

      So glad you enjoyed this and made it your own, Susan!

  2. Katherine | Love In My Oven says:

    I’m still working on getting the boys to like shrimp, but hubby and I love it!! I know we’d be all over this dish, it would be gone in no time!

    1. Marissa says:

      haha, they’ll come around, Katherine! 😉 Thank you!

      1. Johannah says:

        This is excellent I doubled the recipe so I could share with family! This is definitely a keeper.

        1. Marissa says:

          That’s wonderful, Johannah! Thank you for letting me know!