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Gluten-free shrimp creole in stainless steel pan
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Shrimp Creole Recipe (Gluten-Free, Dairy Optional)

The deep, buttery base and bold, zesty tomato kick of this shrimp creole recipe will have you returning for bowl after bowl.
Cuisine Cajun
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 5
Calories 1873kcal
Author Heather Dessinger



Prepping Your Tomatoes:

  • If you're using fresh tomatoes: Peel and quarter the tomatoes, then squeeze them in your fist to remove excess juice. Next, roughly chop them into medium-size chunks. You can use a food processor instead of chopping if you prefer.
  • If you're using whole, peeled tomatoes: Drain the liquid from the tomatoes and roughly chop them into medium-size chunks. You can use a food processor instead of chopping if you prefer.

How To Make Shrimp Creole:

  • In a large saucepan, melt butter or coconut oil over medium heat.
  • Add the onions, peppers, and celery and saute until they are soft (about 6 to 8 minutes).
  • Stir in the bay leaves, tomatoes, garlic, and 1/4 cup water or chicken broth.
  • Bring the mixture up to a boil and reduce to a simmer.
  • Add the Worcestershire and hot sauce and continue simmering for about 15 minutes. If the mixture becomes too dry add some water.
  • While the mixture is simmering, measure out the creole seasonings (paprika, garlic powder, black pepper, onion powder, cayenne pepper, oregano, thyme, salt) and mix them together. Place them in a bowl with the shrimp and toss until the shrimp are well-coated.
  • Place the shrimp in the pan and  cook for 5-8 minutes or until the shrimp turn pink and curl up.
  • Whisk the arrowroot flour and water together and add it to the saucepan.  Stir in the parsley if using. Continue to cook for 4 to 6 minutes.
  • Remove the shrimp creole from heat and add salt, hot sauce or additional Worcestershire sauce sauce if desired. It should already be somewhat thick, but will continue to thicken as it cools enough to comfortably eat.
  • Place rice or cauliflower rice into individual bowls and top with shrimp creole. Sprinkle with green onions (if using).

If You're Making Cauliflower Rice:

  • Cut the 1-2 heads cauliflower using the method shown in this post. Place the cauliflower florets in a food processor and pulse until it's roughly the size of rice, then steam it for a few minutes. It's ready when it's firm but not crunchy.


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Calories: 1873kcal | Carbohydrates: 87g | Protein: 155g | Fat: 104g | Saturated Fat: 60g | Cholesterol: 1955mg | Sodium: 13465mg | Potassium: 3346mg | Fiber: 23g | Sugar: 35g | Vitamin A: 13803IU | Vitamin C: 255mg | Calcium: 1339mg | Iron: 23mg