Shrimp Creole

Shrimp Creole

4.4 of 5 (171)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 302.1
  • Total Fat: 4.9 g
  • Cholesterol: 129.2 mg
  • Sodium: 277.1 mg
  • Total Carbs: 45.1 g
  • Dietary Fiber: 6.3 g
  • Protein: 22.8 g

View full nutritional breakdown of Shrimp Creole calories by ingredient


One bite and you're transported to Louisiana! One bite and you're transported to Louisiana!
Number of Servings: 4


    2 teaspoons canola oil
    1 large onion (about 1 1/2 cups), chopped
    3 stalks celery, chopped
    2 bell peppers, chopped
    2 garlic cloves, chopped
    1/2 teaspoon thyme
    1/2 teaspoon paprika
    1/4 teaspoon cayenne pepper
    1/4 teaspoon black pepper
    2 tablespoons tomato paste
    8 ounces (1 cup) tomato sauce, no salt added
    2 cups vegetable stock, no salt added
    12 ounces peeled and deveined shrimp, (18/19 count per pound)
    2 cups cooked brown rice


Shrimp cooks quickly, and overcooked shrimp quickly becomes tough and rubbery. Cook the shrimp just until the tails curl and the flesh is opaque.

No time to cook brown rice? Serve this dish with whole-wheat pasta!


Saute the onions in a large pan set over medium heat for 2 minutes. Add the garlic and celery, cook another two minutes, then add the peppers, spices and tomato paste to the pan, stirring as the mixture cooks another two minutes.
Slowly add the tomato sauce and stock to the saucepan and stir to combine. Bring the mixture to a boil, then reduce to a simmer for 10 minutes. Add the shrimp and simmer for two minutes.
Serve over brown rice (nutrition info included).
Serves 4 (1 1/4 cups of shrimp Creole and 1/2 cup rice).

TAGS:  Fish | Dinner | Fish Dinner |

Member Ratings For This Recipe

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    17 of 19 people found this review helpful
    I live in Louisiana so I know a good creole recipe and this is it. I'm looking forward to making it for my hubby. As for those who don't want the cholesterol you can use chicken. - 2/25/11

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    10 of 10 people found this review helpful
    Just a note to those of you concerned about the cholesterol in the shrimp...remember that your body needs some cholesterol to function, and your body produces it's own as well. They are a great source of Omega 3 fatty acids as well as Vitamin B-12, both protectors of the heart and arteries. - 2/29/12

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    10 of 10 people found this review helpful
    This recipe has Attitude! My DW is nearly a shrimpoholic and we both like a bit of spicy, this satisfies it all Shrimp & veggies combine with the spices to give the recipe that Master Chef touch. A GIANT Thank You, Chef Meg!
    This deserves a Six rating.
    Later we might to add try a little fresh okra
    - 2/8/11

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    8 of 15 people found this review helpful
    Due to the incredibly high amount of cholesterol, zinc, & iron in shrimp I swapped out the shrimp from this dish for 1 - 2" squares of Tilapia. This recipe also works with Mahi, or Makio Shark. It also gives you the satisfaction of taking a bite out of that shark before it bites you. - 2/24/11

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    6 of 6 people found this review helpful
    I'll bet this could be made like a gumbo, by throwing all ingredients into a slow-cooker and eliminating the oil. I'm trying to figure out where all the calories are coming from. Too much rice, perhaps? Regardless, I'm interested in trying this. - 7/7/11