Low Carb Shrimp with Creole Sauce
Dive into bold Louisiana flavors with this Low Carb Shrimp with Creole Sauce, a tantalizing dish packed with zesty spices and fresh ingredients. Succulent shrimp are seared to perfection and then simmered in a vibrant Creole sauce made with smoky paprika, cayenne pepper, and fragrant herbs like thyme and oregano. The rich, tomato-based sauce is balanced with sautéed onion, bell pepper, and celery for a classic "holy trinity" foundation. Serve this gluten-free and keto-friendly dish over cauliflower rice to keep it light and low carb, or enjoy it as is for a hearty yet healthy main course. Perfect for weeknights or entertaining, this 45-minute recipe brings Southern comfort right to your table.
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Recipe Information
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 can (14 oz) diced tomatoes (no sugar added)
- 1 cup chicken broth
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 tsp hot sauce (optional)
- 2 tbsp fresh parsley, chopped
- 2 cups cauliflower rice (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side until pink and slightly opaque. Remove the shrimp and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet. Stir in the diced onion, green bell pepper, and celery. Cook for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Pour in the diced tomatoes and chicken broth. Mix well and bring to a simmer.
Add the smoked paprika, cayenne pepper, thyme, oregano, salt, black pepper, and optional hot sauce. Stir to combine.
Simmer the Creole sauce for 15 minutes, stirring occasionally, until thickened.
Return the cooked shrimp to the skillet and toss gently to coat them in the sauce. Cook for an additional 2 minutes to heat the shrimp through.
Sprinkle with fresh parsley before serving.
Serve hot over cauliflower rice for a low-carb option or enjoy as is.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2588 mg | 112% | |
| Total Carbohydrate | 66.0 g | 24% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 32.0 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 618 mg | 48% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4243 mg | 90% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
