Creole Shrimp is one of those dishes that proves bold flavor doesn’t require complicated technique—just the right balance of heat, acid, and aromatics.
At the heart of Creole cuisine is seasoning. A good Creole blend brings together paprika, garlic, herbs, and just enough heat to wake everything up without overpowering the dish. In this recipe, that seasoning coats tender shrimp and mingles with olive oil and garlic, creating a rich, savory base. The red bell pepper adds a subtle sweetness, while a finishing hit of lemon juice cuts through with brightness, tying everything together.
Shrimp has long been a staple along the Gulf Coast, where access to fresh seafood shaped much of the region’s identity in the kitchen. Dishes like this one highlight that heritage—quick-cooking, high flavor, and built around ingredients that don’t need much fuss to shine. It’s the kind of meal that comes together fast but tastes like something that’s been perfected over generations.
The result is simple but layered: juicy shrimp with a slight kick, balanced by citrus and just enough richness to make each bite feel complete. It’s a small snapshot of what makes Creole cooking so enduring—big flavor, strong roots, and an approach that lets ingredients speak for themselves.
Creole Shrimp Recipe
Ingredients
- 1 lb raw shrimp (shelled and deveined)
- 120 g diced red bell pepper (about 1 medium after trimming and seeding)
- 2 Tbsp extra virgin olive oil, divided
- 1 1/2 Tbsp chopped garlic
- 1 Tbsp Creole Seasoning
- 4 Tbsp lemon juice
Directions
- To a gallon-size zip-top bag, add 1 lb shrimp and 120 g diced red bell pepper.
- In a small bowl, make marinade by whisking together 1 Tbsp extra virgin olive oil, 1 1/2 Tbsp chopped garlic, and 1 Tbsp Creole seasoning.
- Pour marinade over shrimp & peppers in bag, seal, then gently toss until shrimp and bell peppers are well-coated.
- Transfer shrimp bag to fridge to marinate 30 mins.
- Heat a large skillet over medium-high heat on stovetop. This is a 5.5 on my right, front burner.
- Add remaining 1 Tbsp extra virgin olive oil and heat.
- Add marinated shrimp in single layer and sauté, until edges turn pink (about 1 min).
- Flip shrimp and cook for about 30 secs more, until all shrimp is opaque except for the centers. Let’s be real, I just stir it around and flip the few that don’t flip.
- Remove from heat and stir in 4 Tbsp Signature Select lemon juice
- Cover skillet, and allow shrimp to sit for 1 min, until cooked through.
| NUTRITION FACTS | ||
| Servings | 4 | |
| Amount Per Serving | 5.3 oz (150 g) | |
| Calories | 180 | |
| % Daily Value* | ||
| Total Fat | 10 g | 13% |
| Saturated Fat | 1.5 g | 8% |
| Trans Fat | 0 g | |
| Monounsaturated Fat | 7 g | |
| Polyunsaturated Fat | 1 g | |
| Cholesterol | 165 mg | 55% |
| Sodium | 720 mg | 31% |
| Total Carbohydrate | 5 g | 2% |
| Dietary Fiber | 1 g | 4% |
| Total Sugars | 2 g | |
| Added Sugars | 0 g | |
| Sugar Alcohols | 0 g | |
| Protein | 19 g | |
| Vitamin D | 0.3 mcg | 2% |
| Calcium | 70 mg | 6% |
| Iron | 2.2 mg | 12% |
| Potassium | 320 mg | 6% |
| Vitamin A | 270 mcg RAE | 30% |
| Vitamin C | 35 mg | 40% |
| * The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | ||
#HighProtein #LowCarb #LowFat #Paleo
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