Keto shrimp creole brings the bold, spicy flavors of New Orleans home – a rich tomato stew built on the holy trinity of bell pepper, onion, and celery, with a fiery kick from Creole seasoning and hot sauce. Plump shrimp simmer in the sauce for just a few minutes at the end. Ladle it over cauliflower rice and dinner tastes like the French Quarter.
If you’re craving the bold, spicy flavors of New Orleans but want to keep it low-carb, you’ve come to the right place! My husband and I are obsessed with authentic Creole and Cajun cooking, and this Keto Shrimp Creole is our go-to for a taste of the Gulf Coast at home. This rich, tomato-based stew is packed with the ‘holy trinity’ of Southern cooking—bell pepper, onion, and celery—and gets a fiery kick from Creole seasoning and hot sauce. Served over fluffy cauliflower rice, it’s a satisfying, guilt-free meal that will transport you straight to the French Quarter.
Ingredients
• 2 tablespoons / 28g (0.99 oz) salted butter
• 2 cloves garlic, minced
• 1 medium-sized green bell pepper, seeded and chopped
• 1 small white onion, chopped
• 1 rib celery, finely chopped
• 1 can 28-ounce / 794g (28 oz) crushed tomatoes
• 1 cup / 240ml vegetable broth
• 1 tablespoon Creole Seasoning
• 1 tablespoon (15 ml / 0.5 fl oz) Worcestershire sauce
• 1 teaspoon hot sauce
• 1 bay leaf
• 1 teaspoon (5 ml / 0.2 fl oz) salt
• ½ teaspoon pepper
• 1 pound / 450g (15.9 oz) large shrimp, peeled and deveined
• 1½ recipes Basic Caulirice, for serving, optional
• Fresh flat-leaf parsley leaves, for garnish, optional
• Sliced green onions, for garnish, optional
Instructions
1. Sauté the Holy Trinity: Melt the butter in a large stockpot or Dutch oven over medium heat. Add the minced garlic, chopped green pepper, onion, and celery. Cook, stirring occasionally, for about 5-7 minutes, until the vegetables soften and the onion becomes translucent.
2. Build the Creole Sauce: Stir in the crushed tomatoes, vegetable broth, Creole seasoning, Worcestershire sauce, hot sauce, and the bay leaf. Season generously with salt and pepper and stir to combine.
3. Simmer and Meld Flavors: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for at least 30 minutes. This crucial step allows the flavors to deepen and meld into a rich, savory sauce.
4. Cook the Shrimp: Add the peeled and deveined shrimp to the pot. Continue to simmer for just 4 to 5 minutes, or until the shrimp are opaque, pink, and curled. Be careful not to overcook them!
5. Serve and Garnish: Remove and discard the bay leaf before serving. Ladle the Shrimp Creole over bowls of warm cauliflower rice. Garnish with a sprinkle of fresh parsley and sliced green onions for a pop of color and freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Serving: 1 serving | Calories: 285kcal | Carbohydrates: 12g (0.42 oz) | Protein: 25g (0.88 oz) | Fat: 14g (0.49 oz) | Fiber: 4g (0.14 oz) | Net Carbs: 8g. (0.28 oz) * is an estimate and may vary based on used.
Pro Tips
• Use pre-peeled and deveined shrimp to save significant prep time. If using shell-on shrimp, consider making a quick shrimp stock with the shells to use in place of the vegetable broth for a deeper flavor.
• Don’t overcook the shrimp! They cook very quickly. Add them at the very end and cook just until they turn pink and opaque. Overcooked shrimp become tough and rubbery.
• Adjust the spice level to your preference. For a milder version, reduce or omit the hot sauce. For an extra kick, add a pinch of cayenne pepper along with the Creole seasoning.
• Let the sauce simmer for the full 30 minutes, or even a little longer. This step is non-negotiable for developing the deep, rich flavors characteristic of a good Creole.
FAQ
Q: How can I make this Shrimp Creole spicier
A: To increase the heat, you can add more hot sauce to your preference or include a pinch of cayenne pepper along with the Creole seasoning for an extra kick.
Q: What should I serve with Keto Shrimp Creole
A: This recipe is designed to be served over warm, fluffy cauliflower rice. This keeps the entire meal low-carb and is perfect for soaking up the rich Creole sauce.
Q: How do I prevent the shrimp from becoming tough
A: The key is to avoid overcooking the shrimp. Add them to the sauce at the very end of the cooking process and simmer for only 4-5 minutes, just until they turn pink, opaque, and curl up.
Q: How long can I store leftover Shrimp Creole
A: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Pro Tips
- Let the sauce simmer the full 30 minutes before the shrimp go in – that step is non-negotiable for developing the deep, rich flavor a proper Creole needs.
- Add the shrimp at the very end and cook only 4-5 minutes, just until they turn pink and opaque. Overcooked shrimp go tough and rubbery.
- Use pre-peeled, deveined shrimp to save prep time – or, if you buy shell-on, simmer the shells into a quick shrimp stock to replace the vegetable broth for deeper flavor.
- Adjust the heat to your table: reduce or omit the hot sauce for a milder pot, or add a pinch of cayenne with the Creole seasoning for an extra kick.
- Remove the bay leaf before serving and finish bowls with fresh parsley and sliced green onions; leftovers keep up to 5 days in an airtight container in the fridge.
Frequently Asked Questions
Is shrimp Creole keto-friendly?
Served over cauliflower rice instead of white rice, yes – each serving has about 8g net carbs (12g total minus 4g fiber) with 25g protein.
How do I keep the shrimp tender?
Add them only in the final 4-5 minutes and pull the pot the moment they curl and turn opaque. Anything longer and they turn rubbery.
Can I make the sauce ahead of time?
The sauce can simmer and wait – the flavor only deepens. Add the shrimp when you are ready to serve so they cook fresh, and leftovers keep up to 5 days in the fridge.
How spicy is this dish?
Moderately – the Creole seasoning and a teaspoon of hot sauce give it a warm kick. Cut the hot sauce for a milder stew or add cayenne for more fire.
Recipe card below.
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Keto Shrimp Creole
Ingredients
Method
- Sauté the Holy Trinity: Melt the butter in a large stockpot or Dutch oven over medium heat.
- Add the minced garlic, chopped green pepper, onion, and celery.
- Cook, stirring occasionally, for about 5-7 minutes, until the vegetables soften and the onion becomes translucent.
- Build the Creole Sauce: Stir in the crushed tomatoes, vegetable broth, Creole seasoning, Worcestershire sauce, hot sauce, and the bay leaf.
- Season generously with salt and pepper and stir to combine.
- Simmer and Meld Flavors: Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for at least 30 minutes. This crucial step allows the flavors to deepen and meld into a rich, savory sauce.
- Cook the Shrimp: Add the peeled and deveined shrimp to the pot.
- Continue to simmer for just 4 to 5 minutes, or until the shrimp are opaque, pink, and curled. Be careful not to overcook them!
- Serve and Garnish: Remove and discard the bay leaf before serving. Ladle the Shrimp Creole over bowls of warm cauliflower rice.
- Garnish with a sprinkle of fresh parsley and sliced green onions for a pop of color and freshness. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
- Don't overcook the shrimp! They cook very quickly.
- Add them at the very end and cook just until they turn pink and opaque. Overcooked shrimp become tough and rubbery.
- Adjust the spice level to your preference. For a milder version, reduce or omit the hot sauce. For an extra kick, add a pinch of cayenne pepper along with the Creole seasoning.
- Let the sauce simmer for the full 30 minutes, or even a little longer. This step is non-negotiable for developing the deep, rich flavors characteristic of a good Creole.
