Today, I’m bringing you a taste of Southern comfort with my Spicy Shrimp Creole recipe. This dish is all about bold flavors and hearty satisfaction, perfect for a cozy dinner or when you’re craving a bit of Louisiana flair in your kitchen. Imagine tender shrimp cooked to perfection in a rich Creole sauce, served alongside creamy polenta that melts in your mouth. It’s a dish that marries spicy Cajun seasonings with the comforting warmth of creamy polenta—a true Southern-style delight. Let’s learn how to make shrimp Creole!
This recipe is:
Table of Contents
5 Reasons to Love This Recipe
Here are 5 reasons why you’ll love this spicy shrimp creole recipe:
- Delicious shrimp creole recipe!
- The flavors are sure to grab your attention.
- A complete meal in one bowl.
- The versatile creole sauce pairs well with seafood or grilled chicken!
- Not a shrimp fan? Make Cajun chicken instead—it’s equally tasty!
What Is Shrimp Creole?
Creole cooking has all the basics of the Cajun style, with its Holy Trinity of green pepper, onion, and celery. Creole also adds tomatoes to the Holy Trinity. Shrimp Creole is a Cajun shrimp dish that is stewed with tomatoes, often served over seasoned (dirty) rice or polenta.
So, in this recipe for shrimp creole, if we didn’t add the tomatoes, we would have a delicious Cajun Shrimp recipe. It’s just that easy. But what makes Cajun cooking special? Cajun-style food takes various superb cuisines, like French, Spanish, Italian, and even German, and melds them together into a new innovation of bright spices and bold flavors.
So, what makes a Creole shrimp? A melting pot of cooking styles, some in-your-face spices, and tomatoes. Who knew?
Souther-Style Recipe For Shrimp Creole
I’m a huge fan of the Cajun and Creole style of cooking. I didn’t know I was a fan of it until my Executive Chef Randy put on a Ragin’ Cajun cooking class at my cooking school.
The gumbo and jambalaya that came out of that class were completely off-the-scale delicious. We also made dirty rice and Southern-style cornbread and finished the class off with some Black Bottom Pecan Pie. If you’ve never had Black Bottom Pecan Pie, find it soon. Then, send me a note on just how incredible it tastes. Yum.
After Randy masterfully executed the Cajun class, I fell in love with the Holy Trinity: onions, celery, and green pepper. Let me be really clear, I especially love the Holy Trinity with shrimp. For some reason, they just work so perfectly together. You’ll see this authentic recipe for shrimp creole when you try it. It’s just incredible.
Is Spicy Shrimp Creole Low-Carb?
No, shrimp creole is not low-carb. I made this dish when I was creating only gluten-free recipes for this food blog. However, you can make it lower-carb if you omit the polenta and put the creole sauce on the shrimp over my favorite puréed cauliflower.
Tips to Lower Carbs in this Recipe
To reduce the carb content of this recipe, opt for puréed cauliflower or cauliflower rice instead of polenta. A cup of cornmeal used for polenta can contain over 120 g of carbs once cooked (yielding about 5 cups). In contrast, using 5 cups of cauliflower rice amounts to approximately 15 g of carbs, making it a much lower-carb alternative. This simple swap maintains the dish’s texture while significantly cutting down on carbohydrates, perfect for those following a low-carb or keto lifestyle.
Spicy Shrimp Creole Ingredients List
Here’s a list of ingredients you’ll need for this spicy shrimp Creole:
For the Polenta
- 4 tablespoons unsalted butter
- 3 cups chicken stock
- 2 tablespoons rendered bacon fat
- 1 cup fine ground cornmeal
- 1 cup cream
- 1 teaspoon kosher salt
- ½ cup shallot, minced (approximately 1 medium shallot)
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon balsamic vinegar
For the Creole Sauce
- 2 tablespoons rendered bacon fat
- 1 cup onion, diced (approximately ½ Spanish onion)
- 1 cup celery, diced (approximately 3 celery stalks)
- 1 cup green pepper, diced (approximately 1 green pepper)
- 1 14.5 pounds can diced tomatoes
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon Cajun seasoning
- ¼ cup chicken stock
- ¼ cup white wine
- ¼ cup cream
For the Cajun Shrimp
- 16-18 large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon Cajun seasoning
- A few sprigs of parsley to garnish
Ingredient Substitutions
If you find yourself missing some ingredients for this Cajun shrimp Creole recipe, don’t fret! Here are some easy swaps you can make with items you probably already have in your kitchen:
- Bacon fat: Use ghee or clarified butter. Here’s a quick recipe to make your own Clarified Butter.
- Shallot: Substitute with equal parts finely diced red onion.
- Chicken stock: Replace with beef stock, vegetable stock, or water with bouillon cubes.
- Cream: Use half and half as a substitute.
- Green pepper: If you’re out of green pepper, try using Anaheim pepper or poblano pepper as alternatives.
- Diced tomatoes: Swap for fresh tomatoes and add a tablespoon of tomato paste for that concentrated tomato sauce flavor.
- Cajun seasoning: Try using my Homemade Taco Seasoning or any store-bought blackened seasoning.
- White wine: Substitute with 1 teaspoon of apple cider vinegar.
- Lemon juice: For a similar tangy kick, you can easily replace it with lime juice or a touch of apple cider vinegar.
Additional Ingredients
To take your Cajun shrimp and polenta to the next level, consider adding these complementary ingredients:
- Remoulade: This recipe shines with a delicious sauce on top. Try my homemade Remoulade Sauce for a perfect pairing.
- Vegetables: For an authentic Louisiana Creole touch, add okra if you’re comfortable cooking it. It enhances the dish with its unique texture and flavor. If you’re not familiar with okra, it’s best to skip it as it can become slimy if not prepared properly.
- Spices: Elevate the flavors with paprika, white pepper, and cayenne pepper. Start with a pinch of each, taste, and adjust to your preference. These spices add depth and a spicy kick that complements the Creole-style dish perfectly.
Note: These ingredients are optional and are not included in the main recipe.
Cooking Tools Required
Here is a list of tools you’ll need for this easy shrimp Creole recipe:
- Large skillet or sauté pan
- Medium saucepan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Tongs or spatula for flipping shrimp
- Garlic press (optional)
- Lemon squeezer (optional)
How to Make Spicy Shrimp Creole: Complete Cooking Guide
Cooking Method
- Sautéing
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Mince shallots.
- Dice onion, celery, tomatoes, and green pepper.
- Prepare granulated garlic and onion.
- Peel and devein shrimp.
- Squeeze fresh lemon juice.
Cooking Instructions
Making the Polenta
- In a high-sided pot, add in the bacon fat over medium-high heat. When it has melted and is shimmering, add in the shallots and salt. Stir and cook for 4-5 minutes or until the shallots start to turn translucent.
- Add in the cornmeal. Stir and add in the chicken stock. Stir occasionally for the next 5-8 minutes or until the cornmeal absorbs the stock. Then add in the butter and stir until melted. Reduce the heat to low.
- Add the cream and stir occasionally until the polenta is soft and delicious tasting. Add the balsamic vinegar and stir. Taste, adjust your seasonings, then set aside.
For the Creole Sauce
- In a sauté pan, add the bacon fat over high heat. When the fat shimmers in the pan, add the celery, green pepper, and onion. Give it a good pinch of salt as well. Stir and allow to sweat for 7-10 minutes or until the vegetables have softened.
- Add in the tomatoes including the juice from the can, and the dried spices. Allow the spices to absorb the liquid and bloom in the pan.
- Add in the white wine. Allow to reduce for 2 minutes, then add the stock and cream. Mix well, taste, and adjust the seasonings. Remove the hot sauce from the pan and set aside.
For the Cajun Shrimp
- Rinse out the pan from the Creole sauce. Place the pan on high heat and add olive oil. While it is heating, season the cleaned shrimp with salt and pepper on both sides.
- When the oil shimmers, add the shrimp. Cook until they begin to curl and change color. Flip in the pan, then add the Cajun seasoning and lemon juice.
- Allow to cook for another minute, then stir the shrimp in the pan to coat well with the lemon and Cajun seasoning.
Bringing Together the Shrimp Creole
- In individual bowls, add a scoop of the polenta, a serving of the Creole sauce, and some shrimp on top. Add some fresh sprigs of parsley for just a dash of brightness.
- Serve hot and happy eating!
Step 1: The Holy Trinity of Cajun style cooking… Onions, Celery & Green Peppers. Whoo Wee- going to make this shrimp creole sing.
Step 2: Add in the canned tomatoes and dried spices. Let the tomato juice soak up the spice to start the shrimp creole sauce.
Step 3: This is how our shrimp creole sauce should look after the stock, wine and cream have been added.
Step 4: Deveining the shrimp and giving them a good coating of salt and pepper makes for delicious shrimp creole.
Step 5: Cook the shrimp over high heat. When they begin to curl and change color, they are ready to flip. Mmm… Shrimp creole here we come!
Step 6: Perfectly cooked shrimp sit high atop our creole sauce and polenta. I love shrimp creole.
💡 My Pro Tip
- Tip for polenta: For smoother polenta, add half of the stock and cornmeal first, stir until incorporated, then add the remaining. Adjust heat to prevent bubbling; add water gradually if too thick or continue cooking to thicken if too thin. Polenta thickens as it cools.
- Shrimp preparation: If using shrimp with shells and tails, allow extra time to clean and devein them before cooking, not included in the cook time. For convenience, buy cleaned and deveined shrimp. Frozen shrimp can be used after thawing under running water in a colander for 15 minutes.
How to Devein Shrimp Quickly?
- Make sure the shrimp are fully defrosted. Typically, I defrost my shrimp in a colander in the sink with cold water running over them. They should be completely defrosted in about 15 minutes.
- I add 2 bowls in the sink next to the colander. One is for the cleaned shrimp, and the other is for the stuff we don’t want to keep. I find that it is easier to have a bowl there because sometimes the veins stick to my fingers, and the edge of the bowl will grab it. Gross, but effective.
- We will need a sharp paring knife and some patience.
- To peel the shrimp, start near the tail and pull up on the side of the shrimp. With one hand holding the tail, move your other hand under the shell away from the tail. The whole shell will start to come off- just grab it and discard. If you want, pinch the tail to remove it.
- With the shrimp in your non-dominant hand (that would be my left hand), hold it between your thumb and fingers with the wide part closest to your hand. Gently (and carefully) run the knife down the back of the shrimp. It will split open, and you’ll see a dark line. Remove it, then rinse the shrimp and place it in the clean shrimp bowl. That’s it!
⏲️ Time-Saving Tips
- Opt for quicker bases like cauliflower purée or cauliflower rice instead of polenta.
- Save time by purchasing cleaned and peeled shrimp.
- Make the Creole sauce in advance; it reheats well and lasts up to a week.
What to Serve With Spicy Shrimp Creole?
Spicy Shrimp Creole is a vibrant dish that pairs well with a variety of sides to complement its bold flavors. Here are some delicious options:
- Creamy Coleslaw: The cool crunch of creamy coleslaw balances the spicy heat of the Creole sauce, adding a refreshing contrast to your meal.
- Cauliflower Purée: Silky and smooth cauliflower purée is a lighter alternative to polenta. It offers a creamy texture and lower carbs that complement the bold flavors.
- Roasted Brussels Sprouts: Crispy roasted Brussels sprouts bring a nutty flavor and satisfying crunch, contrasting with the spicy shrimp Creole for a delightful texture and taste combination.
- Grilled Asparagus: Tender grilled asparagus spears offer a simple yet elegant side dish, their subtle sweetness balancing the bold spices of the shrimp Creole.
What Wine With Shrimp Creole?
If you’re looking for the perfect wine to pair with shrimp Creole, make sure you are looking at white wines.
- Alsatian Riesling: Sweet enough to temper the heat but not sweet enough to detract from the flavor.
- Unoaked Chardonnay: Perfectly round and delicious without the flabbiness of an oaked Chardonnay.
- Sauvignon Blanc: Crisp with mineral notes that pair perfectly with any shrimp Creole dinner.
Storage and Reheating Instructions
Storage
Store the various components separately in the refrigerator. In an airtight container, the shrimp lasts 2-3 days, and the polenta and Creole sauce last about a week.
Reheating
Reheat the separate elements separately. The best method for polenta is on the stovetop in a covered pan over medium heat with a tablespoon or two of water to prevent scorching. Avoid microwaving polenta as it may not heat properly. To reheat shrimp, place them on top of heated polenta in a covered pan to prevent them from becoming rubbery. Avoid microwaving shrimp. The sauce can be reheated on the stovetop in a separate pan or the microwave.
Freezing
This recipe does not hold up well in the freezer. Not recommended for freezing.
Recipe Conclusion
Spicy Shrimp Creole recipe is ready to excite your taste buds and bring a taste of the South to your table. With its bold seasoning, succulent shrimp, and creamy polenta or another base of your choice, this Southern dish is a celebration of flavors. Whether you cook for a weeknight dinner or have guests, this recipe promises a delicious journey into Cajun cuisine.
Share this New Orleans shrimp Creole recipe with friends and family because good food is meant to be enjoyed together. Get cooking and savor the magic tonight!
More Shrimp Recipes
If you love spicy shrimp recipes, check out these:
FAQs
Yes, shrimp Creole is typically spicy due to Cajun seasonings like cayenne pepper and Creole seasoning.
Shrimp Creole is named after its Creole-style sauce, which originated in Louisiana and features tomatoes, onions, peppers, and spices.
Shrimp gumbo is a thick stew with a roux base, while shrimp Creole is a tomato-based dish with a thinner sauce and distinct Creole seasonings.
Creole sauce is made of tomatoes, onions, bell peppers, garlic, and spices like Cajun seasoning, creating a flavorful base for dishes like shrimp Creole.
Yes, you can make keto shrimp Creole by substituting ingredients like cauliflower rice for polenta and ensuring the sauce and seasonings are low-carb and sugar-free.
Spicy Shrimp Creole
Ingredients
For the Polenta
- 4 tablespoons unsalted butter
- 3 cups chicken stock
- 2 tablespoons rendered bacon fat
- 1 cup fine ground cornmeal
- 1 cup cream
- 1 teaspoon kosher salt
- ½ cup shallot minced (approximately 1 medium shallot)
- ¼ teaspoon fresh cracked pepper
- ¼ teaspoon balsamic vinegar
For the Creole Sauce
- 2 tablespoons rendered bacon fat
- 1 cup onion diced (approximately ½ Spanish onion)
- 1 cup celery diced (approximately 3 celery stalks)
- 1 cup green pepper diced (approximately 1 green pepper)
- 1 14.5 pounds can diced tomatoes
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 1 tablespoon Cajun seasoning
- ¼ cup chicken stock
- ¼ cup white wine
- ¼ cup cream
For the Cajun Shrimp
- 16-18 large shrimp peeled and deveined
- 2 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 1 teaspoon Cajun seasoning
- A few sprigs of parsley to garnish
Instructions
Making the Polenta
- In a high-sided pot, add in the bacon fat over medium-high heat. When it has melted and is shimmering, add in the shallots and salt. Stir and cook for 4-5 minutes or until the shallots start to turn translucent.
- Add in the cornmeal. Stir and add in the chicken stock. Stir occasionally for the next 5-8 minutes or until the cornmeal absorbs the stock. Then add in the butter and stir until melted. Reduce the heat to low.
- Add the cream and stir occasionally until the polenta is soft and delicious tasting. Add the balsamic vinegar and stir. Taste, adjust your seasonings, then set aside.
For the Creole Sauce
- In a sauté pan, add the bacon fat over high heat. When the fat shimmers in the pan, add the celery, green pepper, and onion. Give it a good pinch of salt as well. Stir and allow to sweat for 7-10 minutes or until the vegetables have softened.
- Add in the tomatoes including the juice from the can, and the dried spices. Allow the spices to absorb the liquid and bloom in the pan.
- Add in the white wine. Allow to reduce for 2 minutes, then add the stock and cream. Mix well, taste, and adjust the seasonings. Remove the hot sauce from the pan and set aside.
For the Cajun Shrimp
- Rinse out the pan from the Creole sauce. Place the pan on high heat and add olive oil. While it is heating, season the cleaned shrimp with salt and pepper on both sides.
- When the oil shimmers, add the shrimp. Cook until they begin to curl and change color. Flip in the pan, then add the Cajun seasoning and lemon juice.
- Allow to cook for another minute, then stir the shrimp in the pan to coat well with the lemon and Cajun seasoning.
Bringing Together the Shrimp Creole
- In individual bowls, add a scoop of the polenta, a serving of the Creole sauce, and some shrimp on top. Add some fresh sprigs of parsley for just a dash of brightness.
- Serve hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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11 Responses
This recipe looks absolutely yummy! I love everything involving shrimp and must try this recipe!
Thanks for sharing & happy Easter!
Hi Lisa-
I hope that you do get a chance to try it- the three parts really work well together.
Take care-
Scott
Great looking recipe Scott…saw it today on my Fridgg daily dose of deliciousness. I’m definitely trying your creole sauce.
Hi Joe-
Sounds great- let me know what you think!
Take care-
Scott
I see a lot of your recipes on pinterest and facebook/yummly and have to say that this looks like one of the best ones I’ve seen yet. I will most certainly be trying it in the weeks to come!
Hi Julie:
Sorry for the late response- my comments were having issues on the website! I hope that you had an opportunity to put this recipe through the paces. Let me know your thoughts!
Thanks-
Scott
This looks amazing! I absolutely love your little bio at the bottom of the blog. I completely agree! Food makes people happy and it’s so important to spread this idea! Great blog!
http://whenhealthymettasty.com
Hi Caroline:
Thanks- it was an absolutely delicious recipe that I love making for dinner parties simply because it is quick and easy. Plus, most people have never had anything like it, which I love.
I hope you come back for more recipes- thanks very much for writing!
Take care,
Scott