If there’s one thing to know about Quick Shrimp Creole, it’s that it delivers bold, unforgettable flavor in every bite. Tender shrimp are nestled in a rich, savory Creole sauce, simmered alongside a colorful medley of vegetables that bring depth and vibrancy to the dish. It may taste like something that’s been cooking all day, but don’t be fooled; this version comes together far more easily than you’d expect.
Like many beloved Southern classics, such as gumbo or homemade biscuits, Shrimp Creole has countless variations, each with its own unique twist. That’s part of its charm. This streamlined take keeps all the signature flavors while making it approachable for any home cook.
Even better, it fits beautifully into a low-carb lifestyle when served over cauliflower rice, so you don’t have to miss out on this comforting favorite. It’s hearty, satisfying, and proof that quick meals can still be packed with authentic, down-home flavor.
Ingredients
2 lbs. shrimp, peeled and deveined
1 onion, chopped
2 celery ribs, chopped
3 cloves garlic, minced
1 green pepper, chopped
4 Tbsp. extra virgin olive oil
1 can diced tomatoes
1 Tbsp. Carbquick
1 Tbsp. Cajun seasoning
Salt and pepper to taste
2 bay leaves
1 – 2 bags frozen cauliflower rice or 2 cups cooked rice
Instructions
Heat the oil in a skillet and saute the onion, celery, peppers and garlic until softened.
Sprinkle the top of the vegetables with Carbquick and stir.
Add the tomatoes, Cajun seasoning, salt, pepper and bay leaf. Cook for about 15 minutes on medium-low.
Add the Creole seasoning, bay leaf, salt and pepper.
Add the shrimp and cook until no longer pink.
Serve over cauliflower rice or regular rice.
Quick Shrimp Creole
Equipment
- 1 knife
- Measuring spoons
- 1 medium bowl
- 1 large skillet
- 1 Large spoon
Ingredients
- 1 onion, chopped
- 2 celery ribs, chopped
- 3 cloves garlic, minced
- 1 green pepper, chopped
- 4 Tbsp. extra virgin olive oil
- 2 lbs. shrimp, peeled and deveined
- 1 can diced tomatoes
- 1 Tbsp. Carbquick
- 1 Tbsp. Cajun seasoning
- Salt and pepper to taste
- 2 . bay leaves
- 1-2 Tbsp. frozen cauliflower rice or 2 cups cooked rice
Instructions
- Soak shrimp in milk for at least 30 minutes to remove any fishy odor or taste.
- Heat the oil in a skillet and saute the onion, celery, peppers and garlic until softened.
- Sprinkle the top of the vegetables with the Carbquik and stir.
- Add the tomatoes, Cajun seasoning, salt, pepper and bay leaf.
- Cook for about 15 minutes on medium-low.
- Add the Creole seasoning, bay leaf, salt and pepper
- Add the shrimp and cook until no longer pink.
- Serve over cauliflower rice or regular rice.
I have never heard of Carbquiik, so I searched for it. Then I did a comparison on the ingredients and nutrition information on that as well as cornstarch. Wow! Talk about an eye opener! I had no idea that corn starch was not only so incredibly carb heavy, but that it really has no nutritional benefit. You keep surprising me with education! lol Keep it up!