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This single serving Shrimp Creole delivers bold Louisiana flavor in a perfectly portioned dish. Tender shrimp simmer in a rich, spiced tomato sauce with onions, bell peppers, and garlic, creating a meal that’s both comforting and easy to make. It’s a taste of New Orleans, right from your own kitchen.
Why You’ll Love This Recipe
- Authentic Flavor: A true taste of New Orleans in a home-cooked meal.
- Simple to Make: Easy steps with common ingredients.
- Easily Adjustable: Double the ingredients to make Shrimp Creole for two.
Shrimp Creole brings me right back to my Louisiana roots—bold, flavorful, and full of tradition. This recipe is a smaller version of my family’s classic Shrimp Creole, capturing everything I love about the dish in a perfectly portioned serving.
Tender shrimp simmer in a rich, tomato-based sauce with onions, bell peppers, and celery, seasoned for that unmistakable Creole flavor. It’s easy to make with simple ingredients, bringing a taste of New Orleans straight to your table.
Looking for more single serving Louisiana-inspired recipes? Try our Crawfish Pasta, Seafood Gumbo, Chicken Gumbo, Red Beans and Rice, mini King Cake, or Pecan Pralines. Each one is perfectly portioned and full of authentic flavor.
RELATED: 8 Healthy Home Cooked Single Serving Meals
Ingredients
If you have any ingredients leftover from this single serving Shrimp Creole recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Salted butter is used to sauté the vegetables, enhancing their flavor.
- The Cajun Trinity – Onions, Green Bell Pepper, and Celery: This classic combination forms the base of many Cajun and Creole dishes, similar to the French mirepoix.
- Garlic: Two cloves, minced, add bold flavor. If needed, use 1/8 teaspoon of garlic powder instead.
- Seasonings – Kosher Salt, Creole Seasoning, and Cayenne Pepper: These seasonings give Shrimp Creole its signature taste. Cayenne adds heat but can be left out for a milder dish. 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 14.5 or 15-ounce can, including juices, creates a rich tomato base. Leftover tomatoes work well in Jambalaya, Pomodoro Sauce, or Chicken Chili.
- Flour: Thickens the sauce, giving it the right consistency.
- Worcestershire Sauce and Hot Sauce: A splash of Worcestershire and Louisiana-style hot sauce (like Tabasco) adds depth. Use your favorite brand.
- Shrimp: Wild-caught American Gulf shrimp offer the best flavor. Extra shrimp? Use them in Shrimp Étouffée, Shrimp Fettuccine, BBQ Shrimp, or Shrimp Tacos.
Recipe Variations
Try these simple Shrimp Creole variations:
- Vegetarian: Replace shrimp with mushrooms or tofu.
- Spicier: Increase the Creole seasoning or hot sauce.
- Different Protein: Use chicken or sausage instead of shrimp.
- Creamy: Add a splash of cream for a richer sauce.
- More Vegetables: Stir in okra or corn for extra 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 a small batch of Shrimp Creole. See the recipe card below for exact measurements.
- Sauté the Vegetables: Cook the chopped onion, bell pepper, and celery in butter until the onion is soft and translucent. This builds the base flavor.
- Add Tomatoes and Seasonings: Stir in a can of diced tomatoes, salt, and cayenne pepper. Simmer for 10 minutes to let the flavors develop.
- Thicken the Sauce: Whisk flour and water in a small bowl to make a slurry. Gradually stir it into the pan, cooking for 5 minutes until the sauce thickens. Add Worcestershire and hot sauce.
- Cook the Shrimp: Add shrimp and simmer for 5–6 minutes, until pink and tender. Serve hot.
Expert Tips
- Adjust the Shrimp Amount: Add more shrimp if you like— they soak up the sauce’s flavor beautifully.
- Control the Spice: Adjust the heat by increasing or reducing the hot sauce and cayenne pepper.
- Seasoning Choices: Use your favorite Creole seasoning and hot sauce. We prefer homemade Creole seasoning, but store-bought options work well too, each adding its own flavor twist.
RELATED: 20 Single Serving Meatless Recipes
Serving Suggestions
Try these simple sides to complete the meal:
- Rice: Serve over white rice or brown rice for a classic pairing.
- Bread: Enjoy with crusty French bread to soak up the sauce.
- Salad: A fresh tomato salad adds balance.
- Sides: Roasted Brussels sprouts or smashed potatoes make it heartier.
- Drinks: Pair with white wine or sweet iced tea.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Absolutely. Just thaw them first by running under cold water or refrigerating overnight.
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
Instructions
Cook the Rice
- In a small saucepan, bring 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.
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 pepper. Cook, stirring occasionally, until softened, about 6–8 minutes.
- Stir in the diced tomatoes. Bring to a boil, then reduce to a simmer. Cook for 10 minutes.
- In a small bowl, whisk together the flour and water. Stir into the pan and simmer for 5 minutes, stirring occasionally.
- Add Worcestershire sauce and hot sauce. Cook for another 5 minutes.
- Season the shrimp with Creole seasoning, then add to the pan. Cook until pink and opaque, about 5–6 minutes.
- Taste and adjust salt if needed.
- Garnish with chopped green onions and serve over the cooked rice.
Notes
- Adjust the Shrimp Amount: Add more shrimp if you like— they soak up the sauce’s flavor beautifully.
- Control the Spice: Adjust the heat by increasing or reducing the hot sauce and cayenne pepper.
- Seasoning Choices: Use your favorite Creole seasoning and hot sauce. We prefer homemade Creole seasoning, but store-bought options work well too, each adding its own flavor twist.
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.
This is Delicious. Easy to make. I doubled the recipe for 2 of us and enough left over sauce to freeze and to be served over baked cod. I used 8 large shrimps, which I sautéed and added at the time of serving.
Made this for hubby and he LOVED it. Thanks for this recipe. I’m not a fan of shrimp creole so hubby got to eat it all.
Oh my gosh I made this tonight, and it is BURSTING with flavor!! I didn’t have Tony Chachere but I did have Louisiana Creole Seasoning and substituted that. I could eat this every day it is that good.
We made this last night for the 1st time. I doubled it to serve two and we have leftovers for lunch today. My daughter and I both give this two thumbs up!
This was very good. It made enough for lunch the next day also. I did not use the flour, I just left the lid off and let it reduce. I only changed 2 things. I did not put the garlic in until the “Trinity” was almost done since it has a tendency to burn quickly. The only other thing was I added my creole seasoning right after I added the tomatoes, because I wanted the seasonings to meld and cook into the sauce. Otherwise I will be definitely be putting this recipe in my rotation. It was easy and delicious.
My husband eats meat, but I’m
vegetarian, so I’m always looking for recipes that are flexible. I made this and split the tomato mixture in half before putting in the shrimp. Shrimp for my husband and kidney beans in my half. It made two perfectly sized portions. Very easy and flavorful.
I can’t find Creole seasoning. Do you have a recipe or substitute for it?
If you can’t find creole seasoning, you can make a small batch of your own by using this creole seasoning recipe: It is not a single serving recipe but makes a smaller amount than you would find if purchased from a store.
2 ½ tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Keep this spice in an airtight container in your pantry. It’s wonderful sprinkled over chicken, fish, and pasta.
My mouth is singing the praises for the shrimp creole, my taste buds want more! I made the creole seasoned shrimp taco today, added green bell pepper to the garlic, it was nice. I didn’t’ use the avocado purée, too many calories. The shrimp creole will be a regular.
Skip the flour and add okra
This was absolutely delicious! The only change I made was that I boiled the shrimp shells and used the stock instead of water. I also omitted the fat and salt in the rice, since the sauce would provide enough. Thank you for your amazing single serve recipes.
I’m so happy you enjoyed the recipe. Thank you so much for your feedback.