Go Back
+ servings
bowl of shrimp creole with another bowl behind
Print Recipe
5 from 3 votes

Shrimp Creole

This classic Louisianna dish is so easy to prepare and full of great flavor!
Prep Time5 mins
Cook Time42 mins
Total Time47 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 344kcal
Author: Caroline's Cooking


  • ½ onion
  • ½ green pepper
  • 1 stick celery
  • 2 cloves garlic
  • 2 tablespoon butter 30g, approx
  • 1 cup chopped tomatoes 240ml
  • 2 tablespoon tomato paste
  • ½ cup shrimp stock 120ml
  • 1 teaspoon Worchestershire sauce
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • teaspoon oregano
  • teaspoon thyme
  • teaspoon black pepper
  • 1 bay leaf
  • 1 pinch cayenne
  • ¾ lb shrimp 340g, peeled and deveined
  • hot sauce to taste


  • Cut the onion, pepper and celery in a small dice and finely dice or crush the garlic.
  • Melt the butter in a skillet and saute the onion, celery and pepper until soft, around 5-7 minutes.
  • Add garlic as the vegetables are relatively soft and cook a minute longer.
  • Add the tomato, tomato paste, stock, Worcestershire sauce, salt, sugar, oregano, thyme, pepper, bay leaf and cayenne pepper. Leave to reduce a little, around 8-10 minutes.
  • Once reduced, add the shrimp and push them into the sauce, turning as needed so they cook evenly.
  • Cook until the shrimp are pink and cooked through. Remove the bay leaf, season with hot sauce to taste and serve.


Note - rather than buying shrimp stock, you can easily make it yourself by buying shell on shrimp and peeling them, then simmering them (ideally with a few vegetable scraps like the onion peel and end of celery while making the rest of the dish). Even simmering just around 10 minutes gives a good flavor.


Calories: 344kcal | Carbohydrates: 14g | Protein: 38g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 459mg | Sodium: 2253mg | Potassium: 744mg | Fiber: 3g | Sugar: 7g | Vitamin A: 940IU | Vitamin C: 49.2mg | Calcium: 328mg | Iron: 5.7mg