This Creamy Creole Shrimp is a bold and flavorful dish made with tender shrimp simmered in a spicy tomato-based cream sauce. It's easy to prepare in just one pan and is perfect for a weeknight dinner or a cozy weekend meal.
My son and daughter-in-law love exploring southern food spots, and this creamy shrimp creole dish was inspired by one of their favorite restaurant meals. I made my own version with a twist, adding a splash of white wine and heavy cream for a rich, velvety sauce.
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Why You'll Love Creamy Cajun Shrimp
One skillet meal: All the flavor without all the dishes!
Customizable heat: Adjust the spice level to your taste.
Low carb friendly: Skip the rice and spoon it over cauliflower grits or roasted vegetables.
Key Ingredients
Shrimp: Use large raw shrimp, peeled and deveined for the best texture and flavor.
Diced Tomatoes: Adds acidity and depth to the sauce.
Bell Peppers: Any color works, adds sweetness and crunch.
Scallions: Brings mild onion flavor and freshness.
Heavy Cream: Gives the sauce its creamy texture.
Dry White Wine: Enhances the sauce with bright flavor; optional but recommended.
Creole Seasoning: A blend of herbs and spices that gives the dish its Cajun personality.
Ingredient Substitutions
- Use olive oil and coconut cream can be used instead of butter and heavy to make a dairy free option.
- Swap shrimp for chicken, sausage, or a mix for different protein option.
- Chicken or seafood broth can be used in place of white wine.
Variations
- Add andouille sausage for a smokier, heartier dish.
- Make it spicier by adding cayenne or extra hot sauce.
- Serve over pasta for a creamy Cajun shrimp pasta version.
Top Tips
- Pat shrimp dry before adding to the skillet so they sear, not steam.
- Let the sauce simmer to thicken before returning the shrimp to the pan.
- Taste and adjust seasoning before serving, especially if your creole seasoning is salted.
How To Store & Reheat
Store leftover creamy shrimp creole in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce. I don't recommend freezing this dish due to the cream sauce.
Serve With...
Pair this low carb creole shrimp with Cauliflower Fried Rice, Classic Grits, or steamed zucchini noodles.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
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📖 Recipe
Creamy Creole Shrimp
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Ingredients
- 2 tablespoons unsalted butter divided
- 4 ounces prosciutto chopped
- ½ cup yellow onion finely chopped
- ½ cup red bell peppers diced small
- ½ cup yellow bell peppers diced small
- ¼ cup green onions sliced, white and green parts separated
- 2 cloves garlic minced
- ⅓ cup dry white wine
- 1 14.5-ounce can petite diced tomatoes
- 1 cup heavy cream
- 2½ pounds large shrimp peeled and deveined
- 2 teaspoons cajun seasoning
- ¼ cup chopped fresh parsley
Instructions
- In a large skillet over medium-high heat, cook the prosciutto for 5 minutes, or until crispy. Remove the prosciutto from the skillet and set aside.
- Add the butter to the skillet and melt until bubbly. Add the garlic and onion and cook for 2 minutes, or until the onion has begun to soften.
- Stir in the red and yellow bell pepper. Cook for 4 minutes, or until peppers are tender. Remove from the skillet and set aside.
- Add the remaining butter to the skillet and heat until bubbly. Add the shrimp to the skillet and sprinkle with the Cajun seasoning. Cook and stir for 5 minutes or until the shrimp are no longer opaque.
- Remove the shrimp from the skillet and set aside. Add the white wine and the diced tomatoes to the hot skillet and stir to deglaze the plan, scraping up any cooked on bits.
- Return the pepper mixture to the skillet and stir to combine with the tomato mixture. Bring to a boil and simmer for 5 minutes.
- Stir in the heavy cream and bring back to a boil. Reduce the heat to medium low and simmer for 7 minutes, until the sauce has reduced and thickened.
- Return the shrimp to the skillet and stir to combine. Sprinkle with the prosciutto, the green parts of the scallion, and parsley.
Donna Brody says
I made this for New Year's Eve! I use to make a dish that was similar but it was from a seasoning packet. I used the Peppridge farms pastry cups as the serving vessel for individual servings. It was a beautiful presentations and the flavors are amazing. This will be my new fancy meal favorite.