Photo by: Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower  

Creole Shrimp and Rice

Creole Shrimp and Rice is table-ready in just 40 minutes. Creole seasoning adds a kick of spice to this quick and healthy meal.


  • Yield: Serves 4 (serving size: 1 3/4 cups shrimp mixture and 1/2 cup rice)


  • 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
  • 4 teaspoons canola oil, divided
  • 3/4 pound medium shrimp, peeled and deveined
  • 1 1/2 teaspoons Creole seasoning (such as Tony Chachere's)
  • 1/8 teaspoon ground red pepper
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1 tablespoon chopped fresh thyme
  • 4 garlic cloves, minced
  • 1 cup 1% low-fat milk
  • 1 tablespoon all-purpose flour
  • 2 cups cherry tomatoes, quartered
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons minced fresh chives


1. Cook rice according to package directions, omitting salt and fat.

2. Heat a large skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp evenly with Creole seasoning and red pepper. Add shrimp to pan; sauté 3 minutes or until browned, stirring occasionally. Remove from pan.

3. Add remaining 2 teaspoons oil to pan; swirl to coat. Add onion and next 4 ingredients (through garlic) to pan; sauté 5 minutes. Combine milk and flour in a small bowl, stirring with a whisk. Add milk mixture to pan; bring to a simmer. Reduce heat to medium; cook 3 minutes or until slightly thickened. Add tomatoes and black pepper to pan; cook 2 minutes or until tomatoes are tender. Stir in shrimp; sprinkle with chives. Serve with rice.

Nutritional Information

Amount per serving
  • Calories: 283
  • Fat: 7.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.9g
  • Protein: 17.9g
  • Carbohydrate: 36.7g
  • Fiber: 4.1g
  • Cholesterol: 110mg
  • Iron: 1.3mg
  • Sodium: 699mg
  • Calcium: 164mg

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Creole Shrimp and Rice Recipe