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    Home » Recipes » Fish/Seafood

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    Shrimp Creole is a Weeknight Fast, Delicious and Healthy Meal

    Published: Nov 7, 2013 · Modified: Feb 18, 2024 by Audrey · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Shrimp Creole recipe is a delicious and healthy weeknight meal, loaded with vegetables and quickly cooks in under 20 minutes. 

    If you need a quick and healthy weeknight dinner, try this amazingly simple Shrimp Creole recipe. The rice will probably take longer to cook.

    shrimp creole on rice with text overlay "dinner in 30 minutes shrimp creole"

    You'd think this recipe came from my brother who used to be a chef in New Orleans. Nope, this is one of Ma'am's. We enjoyed Cajun and Creole cuisine long before Michael ever moved there. Maybe that was part of the reason he went.

    There isn't much to say about this recipe that isn't in the recipe. Chop up the veggies, sauté them, throw in canned tomatoes and shrimp and heat it up. Serve over rice, quinoa, couscous, pasta, potatoes or whatever suites your fancy.

    Have hot sauce on the side for those that like it "kicked up" and you can please just about everyone.

    Creole versus Cajun

    Both cajun and creole cuisines originated in Louisiana, particularly around the area of New Orleans.

    Creole recipes developed in and around the city itself and have a wide range of influences including Caribbean and African.

    Cajun recipes generally developed outside of the city in the surrounding bayou areas and have a more French influence (from the French Canadian Acadians that migrated to the area).

    Creole recipes use more herbal seasonings (thyme, parsley, oregano, rosemary) and often include tomatoes and tomato products while Cajun recipes usually use a variety of ground peppers (black, red and white) and don't use tomatoes.

    shrimp creole on rice

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 1 pound peeled shrimp (thawed if frozen)
    • 3 tablespoons oil, butter, or margarine
    • 1 mediu, onion (diced)
    • 6 cloves garlic (minced)
    • 2 green bell peppers (diced)
    • 1 cup celery (diced)
    • 2 cans 14 ½ ounce diced tomatoes
    • 1 cup water
    • 2 tablespoons fresh parsley (chopped)
    • salt and pepper (black or red) (to taste)
    • Tabasco or other Louisiana hot sauce (optional)

    Instructions
     

    • Thaw shrimp, if necessary. Keep shrimp in refrigerator until ready to add to vegetable mixture. Chop vegetables and start cooking rice according to package directions.
    • Heat butter, margarine or oil in skillet. Sauté onion, garlic, green pepper and celery. Add tomatoes, water and spices; simmer 10 minutes. Add more water if needed.
    • Add shrimp and bring to a boil. Reduce to simmer and cook 5 minutes stirring occasionally. Add salt and pepper to taste.
    • Serve over rice. Put a bottle of Tabasco or other Louisiana hot sauce on the table and let diners help themselves.

    More Shrimp Recipes

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    Until next time, happy eating.
    ~Audrey

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    Reader Interactions

    Comments

    1. KJ

      November 07, 2013 at 4:02 pm

      Oh my goodness - that looks AMAZING, and even more important for me - EASY! I'm putting it on my list to try this weekend - thanks for sharing!

      Reply
    2. lose

      October 26, 2015 at 8:01 pm

      How toward Eliminate Abdomen Weight For Females?

      Reply

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    Welcome, I'm Audrey, an avid "maker" that believes home made is better.

    Whether it's cooking, crafting, gardening, home décor, even blog design, I love getting my hands dirty and trying new things... even if I make a mess in the process.

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