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Easy one pot shrimp in creole sauce recipe – sweet, savory, and spicy cajun shrimp in creole sauce – great over vegetables, rice, pasta, mofongo, or mashed potatoes!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Easy Shrimp Mofongo
If you’ve never had creole sauce before, you’re in for a treat – it is slightly sweet, slightly spicy, and has a rich, delicious flavor thanks to tons of herbs and spices.
Creole sauce is more like a hearty, chunky stew than a delicate sauce – but the flavor is a knockout, especially paired with chicken, beef, shrimp, fish, vegetables, and mofongo.
This one pot shrimp and creole sauce recipe is a hearty dish that goes perfectly over rice or cauliflower rice – or served with mofongo.
It’s also incredible with crispy baked potatoes, or ladled over a delicious grilled skirt steak for a spicy creole surf and turf!
This one pot shrimp in creole sauce is naturally gluten free and low carb, making it a great dish to indulge in if you’re on a keto diet.
Be sure to pair it with other keto sides for a delicious keto one pot shrimp in creole sauce dinner that you’ll never forget!
What is Creole Sauce
Creole sauce, which is also sometimes called red gravy or sauce piquant, is a staple of Creole dishes across America’s bayou, and the Caribbean – it is great over meats and vegetables, as a stew for rice, beans, mofongo, or other starchy dishes.
This New Orlean’s style sauce is easy to make with simple ingredients – but the flavor is out of this world delicious – and it gets even better as it rests and reduces.
Creole sauce comes together from lots of different cuisines – and helps to marry a lot of the regional cuisines that shape Creole food.
Many creole dishes are based on flavors developed from the French colonial role in the developing Caribbean – but Creole also owes much of it’s deep, rich flavors to Indian and Spanish influence, as well as rich traditional African techniques and ingredients brought to the Caribbean and America’s south through the slave trades.
Creole sauce is nuanced and well balanced – and while rustic and focused on simple ingredients, creole sauce is as refined as any sauce you’d expect from a dish heavily influenced by french cuisine.
Tips and Tricks to Perfect Shrimp in Creole Sauce
–Watch Salt Content.
Since this creole sauce tastes even better when reducing, it is absolutely essential to use butter without added salt, low sodium chicken stock, and preferably low sodium cajun seasoning.
-Make ahead of time.
For best results, I like my cajun sauce to sit for at least two hours before serving for the flavors to really come together – but it’s even better if made a night before.
-Watch the carbs.
If sticking to a keto diet and looking to reduce carbs, please halve bell peppers, onion, and tomatoes in recipe.
What to Serve with Shrimp in Creole Sauce
If you love this easy one pot shrimp creole stew, and want to know what to serve with it, please visit my ideas for what to serve with easy one pot shrimp in creole sauce – including cauliflower rice, mofongo, crispy herbed potatoes, and even flank steak!
Try these seafood recipes next:
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One Pot Shrimp in Creole Sauce
Ingredients
For the Creole Sauce:
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil
- 1 large clove garlic, minced
- ¼ cup onions, chopped, about 1/2 medium onion
- ¼ cup green bell pepper, chopped
- ¼ cup yellow or red bell pepper, chopped
- ½ cup celery, chopped
- ½ teaspoon paprika
- 1 ½ teaspoons Creole seasoning
- ½ teaspoon dried leaf thyme
- ½ teaspoon dried leaf oregano
- ½ teaspoon dried leaf basil
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon hot pepper sauce
- ¼ teaspoon freshly ground pepper
- 14.5 oz diced tomatoes with juice
- 1 ⅔ cups chicken or vegetable stock
- 4 green onions, sliced, with most of the green
- 1 tablespoon tomato paste
- 2 tablespoons butter
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tbsp cajun seasoning
Instructions
For the Shrimp:
- Add shrimp to a bowl or plastic bag with creole seasoning, and toss well to coat.
- Set aside until needed later.
For the Creole Sauce:
- Heat butter and oil over medium-low heat in a medium saucepan.
- Add chopped garlic, onions, peppers, and celery. Sauté the vegetables for about 5 to 7 minutes, until just tender.
- Meanwhile, combine the paprika, Creole seasoning, thyme, oregano, basil, Worcestershire sauce, hot sauce, and ground pepper in a small cup.
- Stir tomatoes into the vegetables then add the seasoning mixture. Sauté for 1 minute longer.
- Add chicken or vegetable stock and bring to a boil. Stir in the sliced green onions.
- Add shrimp to pot.
- Continue boiling, uncovered, for 10 minutes. Most of the liquid will cook away, and shrimp will turn bright pink and opaque.
- Stir in the tomato paste and butter until well blended into the sauce.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious, but shrimp only needs about 3 minutes.
Shrimp does cook really quickly your right!
Made this for dinner last night. Delicious and fast. I agree with another commenter that 10 minutes for the shrimp is way too long. I put the green onion and shrimp in at the same time, cooked for about 3 minutes til shrimo had curled and was opaque. Onion still had some crispness and shrimp was just done. Served over rice. Because one person in our family can’t handle very spicy food, I cut back on the Creole seasoning but it was still good and will be a regular feature in our rotation. I imagine this would also be good using chicken instead of shrimp.
Thanks very much.