Easy Shrimp Creole

This classic Louisiana shrimp creole simmers tender shrimp in a zesty tomato sauce with bacon, the Holy Trinity, and just enough hot sauce to wake everything up. Served over a bowl of fluffy white rice, it’s a one-pan dinner that comes together in about 30 minutes.

What Is Shrimp Creole?

Shrimp creole is a Louisiana classic with cooked shrimp simmered in a thick, zesty tomato sauce. The base is the “Holy Trinity” of Cajun and Creole cooking, which is green bell pepper, celery, and onion, plus garlic and a splash of hot sauce.

The defining feature is the sauce: tomato-forward, lightly spiced, and just thick enough to coat the shrimp without turning into a gravy. If you’ve made my Shrimp Etouffee before, this is its lighter cousin. Etouffee uses a roux and skews richer and spicier, while shrimp creole stays brighter and faster.

Before You Get Started

A few notes that will make a real difference before you start cooking:

• Use Heinz-style chili sauce, not Asian. This recipe calls for a tomato-and-spice chili sauce like Heinz, which tastes more like a kicked-up ketchup. Sweet chili sauce or Asian chili sauce will throw off the flavor entirely.
• Control the heat with hot sauce, not extra spice. The sauce itself is mild, so you can keep this kid-friendly by skipping the hot sauce and letting everyone splash their own at the table. That’s how I serve it to my boys.
• Pull the shrimp the second they turn pink. Shrimp go from tender to rubbery fast. Stir them in at the very end, watch closely, and they’re ready as soon as they curl into a loose C-shape and turn opaque (about 5 minutes).

How to Make Shrimp Creole

You only need one large skillet or Dutch oven for this whole recipe. The bacon does double duty: its drippings become the base for the sauce, and the crispy pieces come back at the end as a garnish.

Step 1: Crisp the Bacon

Fry chopped bacon in a large skillet or Dutch oven over medium heat until it’s crispy and the fat has rendered, about 10 minutes. 

Use a slotted spoon to remove the bacon to a paper-towel-lined plate. Leave every drop of the drippings in the pan.

Step 2: Soften the Holy Trinity

Add the chopped green bell pepper, onion, and celery to the skillet with the bacon drippings, along with minced garlic. 

Cook over medium-high heat just until the vegetables are soft and the onion is translucent, about 3 to 4 minutes. The garlic should smell fragrant but not browned.

Step 3: Build the Sauce

Add the diced tomatoes (with their juices), chili sauce, Worcestershire sauce, salt, pepper, and a few dashes of hot sauce. 

Stir everything together and reduce the heat to low. Simmer for about 7 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

⇢ Want it with okra? Stir 1 cup of chopped fresh or frozen okra in with the tomatoes. It’ll soften as the sauce simmers and add classic Louisiana texture.

Step 4: Cook the Shrimp

Stir in the peeled and deveined shrimp. Cook just until the shrimp turn pink and opaque, about 5 minutes. 

Don’t walk away from the stove for this part. As soon as they curl into a loose C-shape, they’re done.

Step 5: Serve

Spoon the shrimp and sauce over warm white rice (or Charleston Red Rice if you want to lean further into Louisiana). 

Garnish each bowl with chopped fresh parsley and the crispy bacon you set aside earlier.

⇢ Prefer pasta? Serve the shrimp and sauce over cooked linguine or angel hair instead of rice for an easy shrimp creole pasta.

What to Serve With Shrimp Creole

You’ll want fluffy white rice underneath, but the bowl is also good with Charleston Red Rice for a more traditional Louisiana touch. For sides that round out the meal, lean into Southern classics:

• Southern Cornbread
• Sweet and Spicy Collard Greens with Bacon
• Okra and Tomatoes
• Aunt Bee’s 3-Ingredient Buttermilk Biscuits

A loaf of Dutch Oven Bread is also good for soaking up the last of the sauce in your bowl. If you want to lean further into the Louisiana theme, a pot of my New Orleans Red Beans and Rice makes this feel like a Sunday supper.

Storage

Store: Refrigerate leftovers in an airtight container for 3 to 4 days.

Freeze: Wrap the shrimp and sauce tightly and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat: Warm leftovers in a skillet over low heat, covered, just until heated through. Shrimp toughen fast, so pull them off the heat the moment they’re warm. For single servings, the microwave works in 1 to 2 minute bursts.

Frequently Asked Questions

Can I use frozen shrimp?

Yes, and most “fresh” shrimp at the seafood counter was previously frozen anyway. Thaw them overnight in the refrigerator, or place them in a colander and run cold water over them for a few minutes for a quick thaw. Pat them dry before adding them to the pan.

What if my sauce is too thin or too thick?

If it’s too thin, simmer it uncovered for another few minutes before adding the shrimp. The tomato sauce will reduce and thicken as moisture evaporates. If it’s too thick, stir in a splash of water or chicken broth until it loosens to the consistency you want.

How do I make this kid-friendly?

Skip the hot sauce entirely while cooking. The recipe as written without hot sauce is mild enough for kids, and you can set out a bottle at the table so anyone who wants more heat can add it themselves.

More Easy Cajun and Creole Dinners

• Dump-and-Bake Cajun Sausage Pasta
• New Orleans Red Beans and Rice
• Easy Shrimp Po’ Boy (Baked, Not Fried)
• Cajun Mac and Cheese
• Southern Shrimp and Grits