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5.0 from 36 votes

Easy Louisiana Shrimp Creole

Recreate the flavor and spirit of New Orleans in your own kitchen in just 30 minutes. This Easy Louisiana Shrimp Creole will be your new favorite weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 245 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 pound fresh shrimp peeled and deveined
  • 2 tablespoons butter
  • ¾ cup coarsely chopped onion
  • 3 small celery ribs coarsely chopped
  • 1 green bell pepper cored, seeded and coarsely chopped
  • 3 garlic cloves minced
  • 3 cups canned tomatoes with their liquid
  • 3 prigs fresh thyme or 1/2 teaspoon dried
  • 1 bay leaf
  • ½ teaspoon grated lemon rind
  • 12 dashes tabasco or to taste
  • salt and pepper to taste
  • 2 tablespoons finely chopped parsley
  • Juice of 1/2 lemon

Instructions

    Cup of Yum
  1. Rinse the shrimp and set them aside in a colander to drain.
  2. Chop the onion, celery, and bell pepper. Mince the garlic.
  3. Place a large saucepan, Dutch oven, or deep skillet on medium heat. Add the butter.
  4. When the butter has melted, add the onion. Cook, stirring until the onion is slightly softened. Be careful not to let the onion brown.
  5. Add the celery, green pepper, and garlic. Cook for 5 minutes, stirring, or until vegetables are softened.
  6. Add the tomatoes with their liquid. Next, add the thyme, bay leaf, Tabasco, lemon rind, salt, and pepper. Simmer 15 minutes uncovered until the liquid has reduced by about half.
  7. Stir the well-drained shrimp into the Creole sauce. Cover and cook for 4 to 5 minutes, no longer.
  8. When the shrimp are done, turn off the heat and add the chopped parsley, lemon juice, and, if desired, more Tabasco (or other hot sauce) to taste.
  9. Serve over hot, steamed rice.

Notes

  • If using frozen shrimp, thaw overnight in the refrigerator or by placing in a bowl of very cold water for several hours. Be sure to drain well in a colander before adding to the sauce.
  • If using frozen shrimp, thaw overnight in the refrigerator or by placing in a bowl of very cold water for several hours. Be sure to drain well in a colander before adding to the sauce.
  • To make ahead, cook the recipe up to the point where you would add the shrimp. Let the cooked sauce cool and store in the refrigerator. When ready to serve, place the sauce over medium heat and bring it to temperature and then finish the recipe.
  • To freeze, make the sauce, cool it, and store it in a freezer safe container. When you're ready to use it, thaw and reheat the sauce. Then add the shrimp and finish the recipe from that point.

Nutrition Information

Serving 1 Calories 245kcal (12%) Carbohydrates 19g (6%) Protein 27g (54%) Fat 8g (12%) Saturated Fat 4g (20%) Trans Fat 1g Cholesterol 301mg (100%) Sodium 1185mg (49%) Potassium 753mg (22%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 896IU (18%) Vitamin C 53mg (59%) Calcium 249mg (25%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 245

% Daily Value*

Serving 1
Calories 245kcal 12%
Carbohydrates 19g 6%
Protein 27g 54%
Fat 8g 12%
Saturated Fat 4g 20%
Trans Fat 1g 50%
Cholesterol 301mg 100%
Sodium 1185mg 49%
Potassium 753mg 16%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 896IU 18%
Vitamin C 53mg 59%
Calcium 249mg 25%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.