Shrimp Diane
Bring the vibrant flavors of the Gulf Coast to your table with Shrimp Diane, a quick and flavorful shrimp recipe that’s perfect for weeknight dinners or special occasions. Succulent shrimp are seared with garlicky butter and olive oil, then tossed in a rich, tangy sauce made with Creole seasoning, Worcestershire sauce, dry white wine, and a bright pop of lemon juice. Aromatic green onions and fresh parsley elevate the dish, while the savory pan sauce is perfect for spooning over fluffy white rice or soaking up with warm French bread. Ready in just 25 minutes, this zesty Creole-inspired dish delivers bold flavors, minimal prep, and maximum satisfaction—making it a true standout in any seafood lover’s recipe collection.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 stalks green onions, thinly sliced
- 1 teaspoon Creole seasoning
- 2 teaspoons Worcestershire sauce
- 1 quarter cup dry white wine
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper, freshly ground
- cooked white rice or French bread (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
In a large skillet, melt the butter over medium heat and add the olive oil. Swirl together to coat the skillet evenly.
Add the minced garlic and cook for 1 minute until fragrant, stirring frequently to prevent burning.
Stir in the green onions and sauté for 1-2 minutes until softened.
Sprinkle the Creole seasoning over the shrimp, then add them to the skillet in a single layer.
Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
Deglaze the skillet by adding the Worcestershire sauce and white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Reduce the heat to low and let the sauce simmer for 2-3 minutes to slightly thicken.
Return the cooked shrimp to the skillet, then stir in the chopped parsley, lemon juice, kosher salt, and black pepper. Toss everything together to coat the shrimp in the sauce.
Remove the skillet from the heat and serve immediately over cooked white rice or with slices of crusty French bread to soak up the sauce.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.9 g | 100% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 981 mg | 327% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 5.0 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 443 mg | 34% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1766 mg | 38% | |
*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.
