Pan-Seared Gulf Shrimp with Creole-Spiced Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Plump gulf shrimp pan-seared and simmered in a robust Creole-spiced tomato sauce, perfect for a flavorful Southern-inspired seafood dinner. This american southern-inspired seafood ready in about 30 minutes blends large gulf shrimp, peeled and deveined, olive oil, medium yellow onion, finely chopped into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American Southern cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb large gulf shrimp and sear for 2 minutes on each side until pink and just cooked through. Remove shrimp and set aside.
  2. Step 2: In the same skillet, add 1 finely chopped medium yellow onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery. Sauté over medium heat for 5 minutes until vegetables soften and become fragrant.
  3. Step 3: Stir in 3 minced garlic cloves, 1 tbsp Creole seasoning, and 1 tsp dried thyme; cook for 1 minute until aromatic.
  4. Step 4: Pour in 14 oz canned crushed tomatoes and 1 tsp hot sauce. Stir well and simmer on low heat for 10 minutes until the sauce thickens and deepens in color.
  5. Step 5: Return the cooked shrimp to the skillet, gently stirring to coat them in the sauce. Simmer for 2 more minutes to meld flavors. Season with salt and freshly ground black pepper to taste.
  6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh parsley before serving warm.

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Frequently asked questions

How long does Pan-Seared Gulf Shrimp with Creole-Spiced Tomato Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Gulf Shrimp with Creole-Spiced Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Gulf Shrimp with Creole-Spiced Tomato Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Gulf Shrimp with Creole-Spiced Tomato Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Gulf Shrimp with Creole-Spiced Tomato Sauce?

American Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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