Easy Shrimp Creole

4.7 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.6
  • Total Fat: 4.8 g
  • Cholesterol: 221.0 mg
  • Sodium: 697.9 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 2.9 g
  • Protein: 25.3 g

View full nutritional breakdown of Easy Shrimp Creole calories by ingredient

Number of Servings: 4


    1 tbs olive oil
    1 onion, chopped
    1 cup celery, diced
    1 red bell pepper, chopped
    3 cloves garlic, minced
    1/2 tsp. creole seasonings
    1 Tbs. Worcestershire Sauce
    1/2 tsp salt
    1/2 tsp black pepper
    1 can diced tomatoes
    1 tsp. hot pepper sauce (such as Tabasco Sauce)
    1 lb cooked shrimp


Add olive oil to pan over med. heat. Add in onion, celery, red pepper and garlic, cook until vegetables are tender. Add in creole seasonings, Worcestershire Sauce, salt, pepper, tomatoes and hot pepper sauce. Cook for about 10 minutes.

Add in raw, peeled shrimp. Cook until pink. Serve over rice, if desired.

Number of Servings: 4

Recipe submitted by SparkPeople user FATKITTY68.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    It was yummy! I didn't have celery so I added a small yellow pepper to it and in stead of the creole I used 1/2 tsp Cayenne pepper. We like it hot!! - 4/6/12

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    I made this recipe tonite and served it with rice. It is awesome. Definitely keeping this one! - 1/1/20

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    Very Good
    We liked this. I did make some minor changes to suit our taste. Omitted the salt and the hot sauce in exchange for double the creole seasoning. I served over brown rice. We will be making this again. TFS. - 9/9/13

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    INCREDIBLE!! All three members of my family are on different diets and this fit all of us. I doubled the amount of red peppers and used 1/2 tsp Tony Chachere's and 1/2 tsp Emeril's Bam and eliminated the salt and pepper. Also, cook the "trinity" (celery, onion, and pepper) first then add garlic. - 6/8/11

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    Very Good
    MMMMM Yummy. We enjoyed this with a Bertolli Cheese Ravioli. - 10/2/08