Photo: Johnny Autry; Styling: Cindy Barr and Lindsey Lower 
Serves 4 (serving size: 1 3/4 cups shrimp mixture and 1/2 cup 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.


How to Make It

Step 1

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

Step 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.

Step 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.

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Ratings & Reviews

Helen's Review

April 03, 2015
This is an awesome recipe. I usually make a shrimp creole from scratch with a roux, but this fast recipe was great! Added little more hot sauce and cayenne pepper.

pjplovedog's Review

July 14, 2014
This was easy, fast and tasty! I used a microwaveable pre-cooked rice which made it super fast. It needed a little more seasoning, so I added some extra salt, cayenne, and a bit of Frank's hot sauce to top it off. Didn't have fresh thyme, so I subbed about a tsp. of dried, and it worked just fine. I'll definitely make this again. The three star is only because I am an accomplished cook and so this would not be up in my "special occasion" collection. Great for a quick and tasty weeknight dinner!

Finkra's Review

March 25, 2014
Extremely easy and very tasty. Too spicy for little kids, but the "Créole" part suggests that. Will add to the rotation!

EmilyBellWatson's Review

November 05, 2013
Fantastic! I actually added a little more creole seasoning than what the recipe called for. And to make it gluten-free, I used 1/2 tablespoon of cornstarch. Would serve this again for sure!

ktleyed's Review

August 27, 2013
Not bad not great but it was easy. I think next time I might even add a little more of the Creole seasoning to make it spicier. I had used Emeril's seasoning and I just don't think it was spicy enough. I too also added salt it needed it at the table.

dsimaan's Review

June 21, 2013
Just the right amount of spicy. Easy enough for weeknight cooking. I did add salt which it didnt call for.

Sarah1234's Review

June 19, 2013
This was awesome! I used a cajun seasoning, not a creole one (just because that's what I had) - and I subbed spinach for celery because I don't like celery. Served over basmati rice seasoned with saffron - so good! And maybe it was the seasoning I used, but it was not too spicy as some others have mentioned. I did find it needed a bit of salt which I added just before cooking was complete.

LDombeck's Review

June 11, 2013
This was very spicy, but really good. So if you aren't into too much spice, I would cut back. I used the Tony Chachere's brand recommended. The portion was also very big.

nola0107's Review

June 09, 2013
This didn't have much flavor, but it did have a nice amount of heat. I am used to shrimp creole having a more tomatoey sauce with a lot of rich flavor. I followed the recipe exactly. It looked pretty, but something was just missing. I won't be making this again. There are better recipes out there.

VTAngie's Review

May 14, 2013
This was really quick and easy to make. I did not time it, but easy to do on a weeknight. This was really good! However, I am a spice wimp. I used the Tony Chachere's as directed, this was too spicy for me and the kids. But it was so yummy we ate it anyway. Next time I will make it will less of the creole seasoning. I had the leftovers for lunch today and it was still very good. We are adding this to the Keeper List.