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Easy shrimp creole recipe in a white Dutch oven with a wooden serving spoon
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5 from 3 votes

Easy Shrimp Creole

Enjoy the taste of Louisiana Cajun cookin' any night of the week with a classic one pot meal! This Shrimp Creole is an easy and healthy dinner recipe that's ready in about 30 minutes!
Course Dinner
Cuisine Southern
Keyword Easy Shrimp Recipe, Shrimp Creole, Shrimp with Rice
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 236kcal
Author Blair Lonergan


  • 4 slices bacon, chopped
  • ½ cup chopped green bell pepper
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 1 teaspoon minced fresh garlic
  • 1 (14.5 ounce) can diced tomatoes, NOT drained
  • ½ cup chili sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • Hot sauce to taste
  • 1 lb. peeled and deveined shrimp (I used “extra large” 16-20 count per pound shrimp)
  • For serving: cooked rice; chopped fresh parsley


  • Fry bacon in a large skillet or Dutch oven (about 5 minutes). Use a slotted spoon to remove the cooked bacon, but leave the drippings in the pan.
  • Add bell pepper, onion, celery and garlic to the skillet with the reserved drippings. Cook over medium-high heat, just until soft (about 3-4 minutes). Add tomatoes, chili sauce, Worcestershire sauce, salt, pepper and hot sauce. Reduce heat to low; simmer until thick, stirring occasionally (about 7-10 minutes). Add shrimp and cook just until pink (about 5 minutes). Serve over rice and garnish with cooked bacon and fresh parsley, if desired.


  • This recipe yields 4 relatively small servings. If you're feeding a larger family, I suggest doubling the recipe. By contrast, if you're feeding just 1 or 2 people, you can cut the ingredients in half and follow the same cooking instructions.
  • What size shrimp for Shrimp Creole? I used "extra large" shrimp (16-20 count per pound), which were previously frozen. I just thawed them in the refrigerator overnight before using them in the recipe. If you prefer larger or smaller shrimp, that's fine -- just adjust the cooking time during the final few minutes.
  • Be careful to keep a close eye on your shrimp as they're cooking. It only takes a few minutes, and you want to remove them from the heat as soon as they turn pink. Overcooked shrimp are tough and not very appetizing!
  • Garnish the dish with fresh parsley and the cooked, chopped bacon. The parsley adds the perfect bright, fresh finish to the dish.
  • Make a Shrimp Creole with Okra by adding chopped fresh or frozen okra to the dish when you add the rest of the vegetables.
  • Create a Spicy Shrimp Creole by using more hot sauce. To keep the dish mild and kid-friendly, omit the hot sauce or only use a little bit.
  • Serve a Shrimp Creole Pasta by spooning the shrimp and sauce mixture over cooked pasta instead of rice.


Serving: 1/4 of the recipe | Calories: 236kcal | Carbohydrates: 15g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 299mg | Sodium: 2412mg | Potassium: 572mg | Fiber: 3g | Sugar: 7g | Vitamin A: 480IU | Vitamin C: 36.7mg | Calcium: 213mg | Iron: 4.1mg