The Best Shrimp Creole Recipe

4.50 from 159 votes
45 minutes
Jump To Recipe

Sharing The Best Shrimp Creole recipe!  Friends, this is IT!  This New Orleans-inspired dish is one I’ve been making for clients for as long as I’ve been a personal chef and this easy shrimp creole recipe never fails to please!

“Sooooo good! Will be a go-to recipe for me. The flavor was outstanding and that squirt of lemon….chef’s kiss!”

Photo of The Best Shrimp Creole in black bowl with rice garnished with lemon wedges and parsley.

Why This Recipe is a Keeper:

It’s always a little scary when you proclaim something to be…. The best!  The greatest!  The most perfect!

Well, can I just tell you I’ve made this shrimp recipe a few times over a 22-year personal chef career?

I’ve been to New Orleans a couple of times and I really love that city.  What’s not to love?  Food.  Character.  Architecture.  Spirit!  That’s where I first had Shrimp Creole and this comes mighty close!

Best of all, Shrimp Creole is a super-simple dish!


  • Canola oil
  • Butter
  • Onion
  • Green bell pepper
  • Celery
  • Garlic
  • Cajun seasoning
  • Dried thyme
  • Cayenne pepper
  • Bay leaf
  • Tomato sauce
  • Water
  • Worcestershire
  • Hot, cooked rice (brown or white rice)

How to make Shrimp Creole:

  • Start with the Holy Trinity, the start of many a creole recipe.  The Holy Trinity in New Orleans cooking is simply onions (mature, not green onions), green bell pepper and celery.  It’s similar to a French mirepoix, which is onions, celery and carrots.  However, this has green bell pepper instead of the carrot.  With the “Holy Trinity,” you want to keep the ratio approximately the same as a mirepoix:  2 parts onion, 1 part celery and 1 part green bell pepper.
Photo of chopped onion, celery and green pepper in a glass bowl.
  • Then, cook the combination in a large skillet along with some garlic over medium heat to melty, soft goodness in some oil and butter.
Photo of onion, celery and green pepper being sauteed in skillet with wooden spoon.
  • It needs to be super melty soft so the flavors of the Holy Trinity really come through!
Close-up photo of onion, celery and green pepper being sauteed in skillet with wooden spoon.
  • Add the New Orleans-inspired seasonings!  Cajun seasoning, thyme, cayenne, bay leaf (or two bay leaves if they’re small)..
  • Some tomato sauce…
  • Worcestershire…
  • Simmer the sauce in the skillet over medium or medium-low heat stirring occasionally.
  • The shrimp (preferably wild-caught American gulf shrimp!) …
Close-up photo of The Best Shrimp Creole in skillet being stirred with wooden spoon.
  • And you have The Best Shrimp Creole recipe…
Close-up photo of The Best Shrimp Creole in skillet being stirred with wooden spoon.


Photo of The Best Shrimp Creole in skillet being stirred with wooden spoon.

Serve with rice and garnish with parsley. Serve some lemon wedges at the table in a small bowl.

Photo of The Best Shrimp Creole in black bowl garnished with lemon wedges and parsley.

The Best Shrimp Creole!

Photo of The Best Shrimp Creole on gray background garnished with lemon and parsley.

Frequently Asked Questions:

What is the difference between Shrimp Etoufee and Shrimp Creole?

Shrimp Creole is a dish of Louisiana Creole origin with a tomato base. Another famous New Orleans dish, shrimp etouffee, has a roux (fat plus flour) base. Both are usually served over rice.

What nationality is Shrimp Creole?

Shrimp Creole originated from southern Louisiana. Creole cooking comes from French, Spanish, and African people.

What is Creole sauce made of?

Creole sauce is a flavorful tomato sauce that typically consists of whole, diced, or canned tomatoes, green bell peppers, onions, celery, and traditional hot pepper spices.

How many calories are in Shrimp Creole (with rice)?

Believe it or not, Shrimp Creole is a pretty healthy dish! According to my nutrition calculator, one serving with brown rice has under 400 calories.

Enjoy these other amazing New Orleans-inspired dishes!

The Best Shrimp Creole - Overhead shot in black bowl with rice, garnished with lemon wedges and parsley

The Best Shrimp Creole Recipe

4.50 from 159 votes

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By: Carol | From A Chef’s Kitchen
This New Orleans-inspired Shrimp Creole is one I've been making for clients for as long as I've been a personal chef and this recipe never fails to please!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Fish and Seafood
Cuisine American
Servings 4
Calories 379 kcal


  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion - finely chopped
  • 1 medium green bell pepper - seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery - you want about the same amount as green bell pepper
  • 4 cloves garlic - minced
  • 1 tablespoon Cajun seasoning - or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water - approximately to rinse out the can
  • 1 tablespoon Worcestershire sauce
  • 1 pound large shrimp - 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce - to taste
  • Salt and freshly ground black pepper - to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice - for serving


  • Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery.
  • Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn.
  • Add the garlic, Cajun seasoning, thyme, cayenne pepper and bay leaf. Stir briefly.
  • Add the tomato sauce, water and Worcestershire.
  • Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens.
  • Stir in the shrimp and cook 1-2 minutes or until just firm.
  • Add hot sauce, salt and black pepper to taste.
  • Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges.



MAKE AHEAD:  Get the sauce prepared to the point of adding the shrimp.  Cool and refrigerate.  When ready to serve, get the sauce simmering on the stovetop then add the shrimp and cook through.
TO REHEAT LEFTOVERS:  Place leftovers in a small saucepan and add a little water if sauce has thickened up.  Gently reheat over low heat until steaming and heated through, being careful not to overcook the shrimp.


Serving: 1 | Calories: 379kcal | Carbohydrates: 9g | Protein: 17g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 701mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1480IU | Vitamin C: 30mg | Calcium: 103mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

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Recipe Rating


  1. Hello! I will make this dish tonight but will add some leftover bratwurst, small l can of tomato sauce and small can of diced fire roasted tomaoes. And since my boyfriend loves pasta, i will serve over fettuccini. I will let you know how it goes! Thanks for the inspiration and the recipe!

      1. MJ same thing I was thinking. What’s the point of wanting authentic and then turning it into something off the wall?

  2. I bought all the ingredients and my husband made this Shrimp Creole dish tonight. It was delicious and a keeper! Perfectly spicy comfort food that once you get the chopping of vegetables and peeling of shrimp done and in the pan, the flavor really develops!

  3. 5 stars
    I have tried several recipes for this dish. I think this one was the best! My boys loved it. Thank you for sharing!

    1. Hi, Tracy and thank you so very much! So glad you and your kids enjoyed! 17 years of making this for a variety of personal chef clients was a pretty good indicator I need to share this recipe. Thanks again!

  4. Many of the shrimp recipes on Pinterest don’t mention whether you use uncooked or cooked shrimp. Not everyone is a trained chef and I mean that with all due respect. So please, all you chefs, let us know if uncooked or not. Thanks.

    1. Jeff, Thank you SO VERY MUCH for mentioning this and I’m glad you pointed this out! I actually never use precooked shrimp (I like to cook the shrimp myself) but will absolutely clarify my shrimp recipes. Thank you again for bringing this to my attention constructively and kindly. You rock and I hope you enjoy this dish!

  5. 5 stars
    I made this recipe! It’s excellent! A little too hot for us, so making tonight and will cut down on the heat!

    1. Hi, Connie, Thanks so very much! Yes, definitely start with a little bit of heat. You can always add it later and different brands of cayenne pepper are going to vary with the amount of heat because heat can vary from pepper to pepper. Thanks again and so glad you enjoyed! Please stay in touch!

    2. Just made this for our Easter meal. Excellent dish to improve our moods during the coronavirus lockdown. Thank you for sharing!!

      1. Hi, DeAnna, Thank you SOOOO very much! I can’t begin to tell you how much that means to me–especially in these times. So glad you enjoyed and a Happy Easter to you and yours!

  6. I made this shrimp creole. It was great! Making it again tonight, but will double the recipe! I will cut down on the heat a little bit! Loved it!

  7. I think you meant “never fails to please?” Because I’ve tried several of your recipes and they have not ever disappointed.

    1. Thanks so much, Laura! Oh my. I was thinking one thing and wrote another! I appreciate it and I appreciate hearing you are enjoying my recipes! Thanks again!