Shrimp Creole

Lunch / Dinner

Shrimp Creole

Try this super-good, lightning-quick version of shrimp Creole. It’s sure to satisfy any hankering you have for spicy food. This isn’t the traditional saucy tomato shrimp Creole served on fluffy white rice. It’s a faster interpretation which uses all the same ingredients. This dish is really more of a stir-fry, so the ticket here is having the ingredients ready before turning on a burner.

For the best results, keep a few things in mind. First, use Uncle Ben’s Converted Rice — it’s fluffy, not sticky. Second, toss the shrimp in the spices before cooking them. Sautéing releases the oils in the spices. And finally, add as much or as little Tabasco sauce as your taste buds can stand.

Looking to speed things up? Pop open a 14-ounce can of diced tomatoes in juice and use them instead of slicing tomatoes — in winter months, they’re likely to have better flavor than fresh.


4 servings

Total Time

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Test Kitchen Tips

While this recipe is quick, buying frozen peeled and deveined shrimp saves even more time. Just thaw the shrimp under cold running water before use.

To devein shrimp, make a shallow slice down the back with the tip of a paring knife to expose the gritty “sand” vein, then lift it out. Rinse the shrimp under cold running water.


Cook rice according to package directions; keep warm.

Combine salt, paprika, thyme, black pepper, and cayenne in a bowl.

Add shrimp and toss to coat. Sauté shrimp and ham in 2 Tbsp. oil in a large sauté pan over medium-high heat. Cook shrimp until firm and pink, about 4 minutes, stirring occasionally. Transfer shrimp and ham to a plate and set aside. Return pan to the burner.

Sauté bell peppers and garlic in remaining 2 Tbsp. oil over mediumhigh heat until peppers begin to soften, 2 minutes. Stir in tomatoes and prepared rice; cook 34 minutes. Add shrimp and ham, stirring to combine. Garnish servings with scallions and season with Tabasco.


To coat the shrimp well, combine the seasonings in a bowl, then add the shrimp and toss.


When sautéing shrimp and ham in oil in a hot sauté pan, be prepared — the spices will give off fumes!


Since the rice is already cooked, add it to the bell peppers and garlic just to heat through and flavor.

Nutritional Facts

Nutritional Facts

Per serving

Calories: 392

% Daily Value*

Total Fat 19g 29%

Saturated Fat 3g 15%

Cholesterol 172mg 57%

Sodium 1155mg 48%

Carbs 26g 8%

Fiber 2g 8%

Protein 28g

*Percent Daily Values are based on a 2,000 calorie diet.

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