Panned Creole Shrimp
Dive into the vibrant flavors of the South with this Panned Creole Shrimp recipe, a quick and easy dinner option that packs a zesty punch! Juicy, seasoned shrimp are simmered in a rich, tomato-based Creole sauce brimming with bold spices, aromatic vegetables, and a touch of heat from red pepper flakes. This one-skillet dish brings together classic ingredients like bell peppers, celery, and garlic, layered with the smoky depth of paprika and the herbal notes of thyme. Perfectly paired with a bed of fluffy white rice, this recipe is ready in just 40 minutes, making it an excellent choice for weeknight meals that still feel indulgent. Whether you're a fan of Cajun-inspired cuisine or just looking to spice up your dinner routine, this Panned Creole Shrimp delivers hearty, comforting flavors your family will adore!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 1 medium green bell pepper, diced
- 2 stalks celery stalk, diced
- 4 cloves garlic, minced
- 14 ounces canned crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons Creole seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 0.5 teaspoons red pepper flakes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- 2 stalks green onions, sliced
- 0.25 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups white rice, cooked (for serving)
Instructions
Heat a large, deep skillet over medium-high heat and add the olive oil.
Once the oil is hot, add the chopped onion, diced green bell pepper, and diced celery. Sauté for 5-7 minutes, stirring frequently, until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Add the crushed tomatoes, chicken broth, Creole seasoning, smoked paprika, dried thyme, red pepper flakes, and Worcestershire sauce to the skillet. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to allow the flavors to meld together.
Season the shrimp with a pinch of salt and black pepper, then add them to the skillet. Stir gently to coat the shrimp in the sauce.
Cover the skillet and cook for 4-6 minutes, or until the shrimp turn pink and are cooked through.
Remove the skillet from the heat and stir in the chopped parsley and sliced green onions.
Serve the Creole shrimp hot over a bed of cooked white rice.
Nutrition Facts
Calories |
2088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 6076 mg | 264% | |
| Total Carbohydrate | 300.3 g | 109% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 37.2 g | ||
| Protein | 146.5 g | 293% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 817 mg | 63% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 4894 mg | 104% | |
*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.
