When we’re craving a flavor-packed dish that isn’t shy when it comes to heat, we turn to shrimp Creole. Filled with aromatic vegetables and tender
shrimp, this spicy Creole recipe is one we come back to again and again when we’re looking for an extra-special weeknight dinner ready in under an hour. Spoon this dish over a heaping bowl of rice and be transported to Mardi Gras in the French Quarter after just one bite. Here’s everything you need to know:
What’s the difference between shrimp étouffée and shrimp Creole?
Both dishes have their fair share of similarities, including starting with the holy trinity of Southern vegetables: onion, green bell pepper, and celery. Unlike creamy shrimp étouffée, shrimp Creole has more of a tomato-based sauce. Also, because of the addition of cayenne, shrimp Creole packs a bit more of a punch when it comes to the heat.
All about the shrimp:
We prefer tails-off shrimp, peeled and deveined in this recipe for an easier eating experience:
How to make the best shrimp Creole (& variations):
— Not a spice fan? Fair warning: this dish has quite a kick! If you’re not a fan of spice, reduce the cayenne to ¼ or ½ teaspoon.
— Homemade seasoning. If you have store bought or homemade Creole seasoning, feel free to use it here.
— Keep it pescatarian. Swap out the chicken broth for seafood or vegetable broth for a fully pescatarian meal.
Serving shrimp Creole:
We love to serve this dish on top of cooked white rice, but if you’re looking for side ideas, you can’t go wrong with air fryer okra, hush puppies, or cornbread.
Storage and make-ahead:
This dish almost gets better as time goes on in our opinion. The flavors deepen, making this a great dish to make at the beginning of the week and devour as an easy weeknight dinner throughout the week. Stored in an airtight container in the fridge, shrimp Creole will last for around 4 days.
Made this? Let us know how it went in the comment section below!