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This single serving Shrimp Creole delivers bold Louisiana flavor in a perfectly portioned meal. Tender shrimp simmer in a rich tomato sauce with onions, bell peppers, celery, and Creole seasoning for a classic New Orleans dish made just for one.
Featured Comment
“Oh my gosh I made this tonight, and it is BURSTING with flavor!!”
– Rhonda
Why You’ll Love This Recipe
- Authentic Louisiana Flavor: Classic Creole ingredients in every bite.
- Perfectly Portioned: A true single serving recipe with no waste.
- Simple Ingredients: Pantry staples and easy-to-find shrimp.
- Easily Doubles: Double the ingredients to serve two.
Shrimp Creole takes me right back to Louisiana. It is bold, tomato-rich, and layered with flavor. I love how the shrimp gently simmer in that deeply seasoned sauce made with the Cajun trinity of onions, bell peppers, and celery. It feels special but uses simple ingredients and straightforward steps. This smaller version lets you enjoy a true Creole classic without making a full pot.
If you love Louisiana-inspired recipes, you might also enjoy crawfish pasta for one, seafood gumbo for one, chicken gumbo for one, single serve red beans and rice, mini king cake, or small batch pecan pralines.
Ingredients
If you have any ingredients leftover from this small batch Shrimp Creole recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: sed to sauté the vegetables and build flavor.
- Onion, Green Bell Pepper, and Celery: The Cajun trinity that forms the base of the sauce.
- Garlic: Adds depth. Use fresh or 1/8 teaspoon garlic powder.
- Kosher Salt, Creole Seasoning, and Cayenne: Give the sauce its signature flavor. Adjust cayenne for heat preference. Use store-bought Creole seasoning (like Tony Chachere’s or Emeril’s) or make our small batch Creole seasoning for a homemade option.
- Diced Tomatoes: One 14 to 15-ounce can with juices creates the tomato base. Use leftovers in jambalaya for one, small batch pomodoro sauce, or single serve chicken chili.
- Flour: Thickens the sauce.
- Worcestershire Sauce and Hot Sauce: Add depth and subtle heat.
- Shrimp: Use peeled and deveined shrimp. Wild-caught Gulf shrimp are excellent if available. Extra shrimp? Use them in shrimp étouffée for one, shrimp fettuccine for one, BBQ shrimp for one, or shrimp tacos for one.
Recipe Variations
Here are a few easy ways to customize this single serving Shrimp Creole to suit your taste.
- Make It Spicier: Add extra hot sauce or cayenne pepper.
- Make It Milder: Reduce or omit the cayenne for less heat.
- Add Sausage: Stir in sliced andouille sausage for a heartier version.
- Add Okra: Sliced okra adds traditional texture and flavor.
How to Peel and Devein Shrimp
- Remove the shell: Pull off the legs, then peel away the shell.
- Detach the tail: Pinch where the tail meets the body and pull it off.
- Devein: Make a shallow cut along the shrimp’s back and lift out the dark vein with a knife tip.
How To Make Shrimp Creole
These step-by-step instructions will guide you through making Shrimp Creole for one. See the recipe card below for exact measurements.
- Sauté the Vegetables: Cook onion, bell pepper, and celery in butter until softened. Add garlic and cook briefly.
- Add Tomatoes and Seasonings: Stir in diced tomatoes, salt, and cayenne. Simmer for 10 minutes to develop flavor.
- Thicken the Sauce: Stir in a flour and water slurry. Simmer about 5 minutes or until slightly thickened. Add Worcestershire and hot sauce.
- Cook the Shrimp: Add shrimp and cook until pink and opaque, about 5 minutes. Serve over rice.
Expert Tips
- Do Not Overcook the Shrimp: Shrimp cook quickly. Remove from heat as soon as they turn pink and opaque to keep them tender.
- Let the Sauce Simmer: Allow the tomato sauce to gently simmer so the flavors fully develop before adding the shrimp.
- Use a Medium Skillet: A 10-inch skillet allows the sauce to reduce properly without overcrowding.
- Adjust Thickness if Needed: If the sauce becomes too thick, stir in a tablespoon of water or broth to loosen it.
Serving Suggestions
Shrimp Creole is traditionally served over rice, but you can round out the meal with these simple additions:
- Rice: Spoon over a single serving of white rice or a single serving of brown rice.
- Small Loaf of French Bread: Perfect for soaking up the sauce.
- Tomato Salad: Adds freshness and balance.
Frequently Asked Questions
Shrimp Creole has mild to moderate heat. The spice level depends on the amount of cayenne pepper and hot sauce used. You can easily adjust it to make it milder or spicier.
Yes. Thaw the shrimp completely and pat them dry before cooking to prevent excess moisture in the sauce.
You can prepare the sauce ahead of time and refrigerate it. Add and cook the shrimp just before serving for the best texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
The Cajun trinity is a combination of onion, bell pepper, and celery. It forms the flavor base of many Louisiana dishes.
RELATED: 20 Single Serving Meatless Recipes
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy Shrimp Creole recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Shrimp Creole For One
Equipment
Ingredients
For the Rice
- ½ cup water
- ¼ teaspoon kosher salt
- ½ tablespoon salted butter
- ¼ cup uncooked white rice
For the Shrimp Creole
- 1 tablespoon salted butter
- ½ cup chopped onions
- ¼ cup chopped green bell peppers
- 1 celery stalk -chopped
- 2 cloves garlic -minced
- ¼ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper
- 1 (14.5-ounce) can diced tomatoes
- ½ tablespoon all purpose flour
- ¼ cup water
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon hot sauce
- ½ cup peeled and deveined shrimp
- ½ teaspoon Creole seasoning
- chopped green onions (optional)
Instructions
Cook the Rice
- In a 1-quart saucepan, bring the water, salt, and butter to a boil. Stir in the rice.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the water is absorbed. Remove from heat and keep covered until ready to serve.
Make the Shrimp Creole
- While the rice cooks, melt the butter in a 10-inch skillet over medium heat.
- Add the onion, bell pepper, celery, and garlic. Season with salt and cayenne. Cook, stirring occasionally, until softened, 6 to 8 minutes.
- Stir in the diced tomatoes. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- In a small bowl, whisk together the flour and water. Stir into the sauce and simmer for 5 minutes, until slightly thickened.
- Stir in the Worcestershire sauce and hot sauce.
- Season the shrimp with Creole seasoning and add to the skillet. Cook until pink and opaque, 5 to 6 minutes.
- Taste and adjust salt if needed.
- Spoon over cooked rice and garnish with chopped green onions.
Notes
- Do Not Overcook the Shrimp: Shrimp cook quickly. Remove from heat as soon as they turn pink and opaque to keep them tender.
- Let the Sauce Simmer: Allow the tomato sauce to gently simmer so the flavors fully develop before adding the shrimp.
- Use a Medium Skillet: A 10-inch skillet allows the sauce to reduce properly without overcrowding.
- Adjust Thickness if Needed: If the sauce becomes too thick, stir in a tablespoon of water or broth to loosen it.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So many recipes, and so little time. I can’t believe that it’s been almost a whole year since I’ve made this dish. It’s a Wonderful recipe and the combination of spices with the addition of Worcester sauce and Cholula hot sauce gives it a wonderful complex flavor, not just hot.
Another home run Joanie’s recipes. This was absolutely delicious and very authentic New Orleans or better yet the Bayou. I don’t know how she does it but her various recipes take you right to the source. This brought me to the Louisiana bayou, her chicken cacciatore took me to Tuscany and her barbecued ribs took me to Memphis. Thanks Joanie for a great dish I have forwarded your recipe to my kids and told them it’s a must-have
Thank you so much!
Love this recipe. I’m counting carbs, what is the carb count with out the rice.
I will be using cauliflower rice .
The only change I made was adding a little more spice to suit my taste. Thanks Joanie for another delicious recipe!
Delicious and easy to make.