Creole Shrimp

January 5, 2020

A creole themed, saucy shrimp that is perfect over a bed of rice.

  • Prep: 15 mins
  • Cook: 10 mins
  • Yields: 4 servings


For the Creole Spice Mix

1 1/2 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp dried thyme

1/2 tsp dried oregano

1/2 tsp cayenne pepper

1 tsp coarse salt, plus more to taste

1/4 tsp ground pepper, plus more to taste

For the Shrimp

4 tbsp (1/2 stick) unsalted butter

2 tsp finely minced garlic

1 1/2 pounds extra large raw shrimp, peeled and deveined

1/3 cup dry white wine

2 tbsp Worcestershire sauce

2 tbsp fresh lemon juice

2 tbsp minced fresh parsley

Hot cooked white rice and hot crusty bread for serving


1Combine the paprika, garlic powder, thyme, oregano, cayenne, salt and black pepper in a small bowl and set aside.

2In a large skillet melt the butter over medium-low heat. Add the garlic and sauté for 1 minute until it is fragrant and beginning to color. Turn up the heat to medium-high, add the shrimp and sauté for about 2 minutes until the shrimp is starting to turn pink, then add the white wine and cook for another 1 to 2 minutes until the wine starts to reduce. Add the Worcestershire sauce and lemon juice and sauté until the shrimp is just barely cooked though, another minute or so. Season those with salt and pepper to taste.

3Sprinkle the spice mix over the shrimp in the pan. Stir until spices have dissolved themselves into the sauce and the shrimp is nicely coated with the sauce. Immediately transfer the shrimp and sauce to a shallow serving bowl, sprinkle with parsley, and serve with the hot rice and crusty bread.

This recipe originally appeared on


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