Creole Shrimp

Creole Shrimp

Gina Owens-Stanley 0

"One of the easiest and best recipes for Shrimp Creole that I have tried. Try this shrimp dish served over rice."

Ingredients 40 m {{adjustedServings}} servings 398 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 398 kcal
  • 20%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 169 mg
  • 56%
  • Sodium:
  • 3176 mg
  • 127%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Melt bacon fat in a large skillet over medium heat. Stir in the flour and cook until browned, stirring constantly to make a brown roux (see Editor's Note). Stir tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper into the roux. Bring sauce to a boil, then reduce heat to medium-low, and simmer for 20 minutes. Add shrimp to mixture and cook until the shrimp turn pink, and have turned opaque in the center.
Tips & Tricks
Sausage & Shrimp Jambalaya

See how simple it is to make rich and hearty Creole jambalaya.

Chef John’s Indoor BBQ Shrimp

Is this the easiest, most delicious shrimp recipe ever? Possibly.


Rate recipe

Your rating


Reviews 45

  1. 60 Ratings


I know someone's gonna kick me for this review but this was a near-disaster. Perhaps it's because I scaled this to serve 6 but no one was thrilled with this. I even cooked it longer and added addtl cornstarch to thicken but it was very liquidy and VERY bland. I even added some chili powder and a dash of cayenne per other suggestions to spice it up but we were still not happy. "Louisanna Shrimp Creole" also found on this site - we think - is much better. Ediable? Yes. But I almost cried as I tossed out the leftovers (alot)...esspecially since shrimp was involved. I wish I could brag this recipe up, but I just can't...but perhaps it would have worked better had I just done the 2 servings (but then, it wouldn't have fed my family). Ahhh, I guess you can't win them all!? Thanks just the same for posting.

Esmee Williams

Very delicious. I used butter instead of bacon fat and it still turned out great. My husband and I have been fighting over the leftovers ever since I made it last night.


My boyfriend and I really enjoyed this dish with white rice. It turned out perfectly and tastes great. The only thing I did differently is that I sauted the onions, peppers and garlic in a mixture of butter & oil before adding the flour into the butter/oil. I added oil to keep the butter from burning. I highly recommend this's a keeper!