Spicy Creole Shrimp
Dive into the bold, vibrant flavors of the South with this Spicy Creole Shrimp recipe—a one-pan wonder that's ready in just 35 minutes! Juicy, perfectly sautéed shrimp are coated in a rich, aromatic sauce made from diced tomatoes, a trifecta of onion, bell pepper, and celery, and a medley of Creole spices with a kick of cayenne and hot sauce. The fragrant blend of paprika, thyme, and fresh parsley adds depth, while a touch of butter creates a luxurious, velvety finish. Serve these spicy shrimp over fluffy white rice or alongside crusty bread to soak up every last drop of the flavorful sauce. Perfect for weeknight dinners or entertaining, this dish brings the essence of Louisiana cooking straight to your table.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 cup canned diced tomatoes
- 1 cup chicken broth
- 2 tablespoons Creole seasoning
- 0.25 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced (for garnish)
- 4 cups cooked white rice (optional, for serving)
Instructions
Rinse the shrimp under cold water and pat them dry with paper towels. Set aside.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side, until pink and opaque. Remove the shrimp and set aside.
In the same skillet, add the remaining olive oil and butter. Sauté the diced onion, green bell pepper, and celery for 5-6 minutes, until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the diced tomatoes, chicken broth, Creole seasoning, cayenne pepper (if using), paprika, thyme, hot sauce, salt, and black pepper. Stir to combine.
Bring the mixture to a simmer and cook for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Return the cooked shrimp to the skillet and stir to coat them in the sauce. Heat for 1-2 minutes, until the shrimp are warmed through.
Sprinkle the dish with fresh parsley and sliced green onions for garnish.
Serve immediately over cooked white rice or with crusty bread to soak up the sauce.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 785 mg | 17% | |
*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.
