Easy Shrimp Creole

Square overhead shot of shrimp creole in a white cast iron skillet.

5 from 3 votes

A classic Louisiana shrimp creole with bacon, the Holy Trinity, and tender shrimp simmered in a zesty tomato sauce. This one-pan dinner is ready in about 30 minutes and comes together with simple pantry ingredients.

Course Dinner

Cuisine Southern

Keyword easy shrimp creole, Shrimp Creole, shrimp creole recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 236kcal

Author Blair Lonergan

Ingredients

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 (Heinz-style, not Asian chili sauce)
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
Hot sauce, to taste
1 lb. peeled and deveined shrimp (I use “extra large,” 16-20 count per pound shrimp)
For serving: cooked rice; chopped fresh parsley

Instructions

Fry the chopped bacon in a large skillet or Dutch oven over medium heat until crispy, about 10 minutes. Use a slotted spoon to remove the cooked bacon to a paper-towel-lined plate, leaving the drippings in the pan.
Add the bell pepper, onion, celery, and garlic to the skillet with the reserved drippings. Cook over medium-high heat just until the vegetables soften, about 3 to 4 minutes.
Add the tomatoes, chili sauce, Worcestershire sauce, salt, pepper, and hot sauce. Reduce the heat to low and simmer, stirring occasionally, until the sauce thickens, about 7 to 10 minutes.
Stir in the shrimp and cook just until pink and opaque, about 5 minutes.
Serve over rice and garnish with the cooked bacon and fresh parsley.

Notes

Chili sauce note: This recipe calls for a Heinz-style tomato chili sauce (similar to a kicked-up ketchup). Do not substitute Asian chili sauce or sweet chili sauce, which will change the flavor profile entirely.
Shrimp size: I use "extra large" shrimp (16-20 count per pound), which I thaw overnight in the refrigerator before cooking. Smaller or larger shrimp will work, just adjust the final cooking time. Pull them off the heat as soon as they turn pink to avoid tough, rubbery shrimp.
Adjust the heat: The recipe as written is mild. Skip the hot sauce while cooking to keep it kid-friendly, or add more for true Cajun heat. Letting everyone splash their own at the table keeps both crowds happy.
Make it with okra: Stir 1 cup of chopped fresh or frozen okra in with the tomatoes for classic Louisiana texture.
Make it pasta: Spoon the shrimp and sauce over cooked linguine or angel hair instead of rice.
Storage + Reheating: Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze, tightly wrapped, for up to 2 to 3 months; thaw overnight in the fridge. Warm gently over low heat in a covered skillet, or microwave in 1 to 2 minute bursts. Don't overheat, or the shrimp will toughen.

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