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Slow Cooker Shrimp Creole

overhead shot of uncooked shrimp Creole in a black slow cooker with large shrimp

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5 from 1 review

Slow cooker shrimp Creole is an easy Louisiana inspired dish that’s packed with flavor. Tomatoes, the holy trinity of cooking, and Creole seasonings slow cook together with the shrimp folded in at the end. Serve this tasty seafood dish as an appetizer, side dish, or main course. From Sunday dinners to date nights at home, this crockpot shrimp Creole is a fuss-free version that will impress any crowd. Instructions to make shrimp Creole in the Instant Pot are also included.

Ingredients

Units Scale
  • 1 pound shrimp, peeled & deveined
  • 15 ounces crushed (or diced tomatoes with juice)
  • 1/2 cup chicken or vegetable broth
  • 1/2 cup onion, diced
  • 2 celery ribs, sliced
  • 1 small bell pepper, diced
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 tablespoon cornstarch
  • hot sauce or tabasco sauce to taste
  • 1 green onion, sliced (for garnish)
  • 1 cup cooked rice (for serving)

Instructions

Slow Cooker

  1. Spray the slow cooker with cooking spray. Add all of the ingredients except the shrimp to the slow cooker. Stir to mix well.
  2.  Cook on HIGH for 2 to 3 hours or LOW 4 to 6. The last 10 minutes of cooking time, stir in the shrimp.
  3. Garnish with green onions and serve over rice.

Instant Pot 

  1. Turn on pressure cooker to sauté. Once hot, add the oil, onion, celery, and bell pepper & cook until the vegetables are soft, approximately 3 to 5 minutes. Add the garlic and cook an additional minute. Turn off the Instant Pot.
  2. Stir in the broth, tomatoes, Worcestershire sauce, Creole seasoning, thyme, cornstarch, hot sauce, and bay leaf.
  3. Close lid and seal vent. Select high pressure for 3 minutes. When cooking time is complete, manually quick-release the pressure.
  4. Stir in the shrimp. Return the cover and let sit for 5 minutes or until the shrimp are no longer pink.
  5. Garnish with green onions and serve over rice.
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