If you are craving bold, Cajun flavor without compromising your clean eating goals, this paleo shrimp creole recipe is perfect for you. It’s one of my personal favorites because it’s from my home state of Louisiana.
Get all the spicy and savory goodness of this classic Southern dish, without the grains, gluten, or added sugar. Packed with tender shrimp, vibrant veggies, and a rich tomato-based sauce, it’s a meal that’s Whole30-friendly and weeknight easy.
I am sharing this recipe with you today because I am wellness coach who has personally struggled with hormonal imbalances and inflammation issues. By changing what I ate through an anti-inflammatory diet, I was able to balance my hormones and improve my gut health.
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What Makes this Shrimp Creole Recipe Paleo-Friendly?
Traditional shrimp creole often includes flour for thickening, sugar for sweetness, and sometimes even butter, all of which are not paleo-compliant. A paleo version swaps these out for whole, unprocessed ingredients that align with the paleo lifestyle.
First, the thickening is done naturally, by reducing the tomato-based sauce instead of adding flour. The sweetness comes from tomatoes and a touch of natural fruit like diced bell peppers, rather than refined sugar. Instead of butter, ghee (a healthy fat) is used.
Additionally, classic shrimp creole is usually served over white rice. Instead you will pair it with cauliflower rice to keep it grain-free. By focusing on clean, nutrient-dense ingredients, paleo shrimp creole offers all the flavor and comfort of the original dish, without the inflammatory additives.
Paleo Shrimp Creole Ingredients
I know that shrimp may not be as easily found in some parts of the country, so you can always try a white flaky fish as a substitute. Skip the cayenne if you are extra sensitive, but this should not make it spicy, just give it a little flavor!
- 3 Tbsp ghee
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 Tbsp paprika
- 2 tsp dried thyme
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- 1 1/2 cups chicken broth
- 2 bay leaves
- 1 (15-oz.) can whole tomatoes, crushed
- 2 green onions, thinly sliced, plus more for garnish (optional)
- Juice of 1/2 lemon
- 1 Tbsp avocado oil
- 1 1/2 lb shrimp, peeled and deveined
- Cauliflower rice, for serving
Instructions
- In a large skillet over medium heat, melt ghee. Add onion, pepper, and celery and cook until soft, 5 minutes. Season with salt and pepper.
- Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant – 1 to 2 minutes more.
- Add chicken broth and bay leaf and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, approximately 6 to 8 minutes.
- Add tomatoes and cook until reduced by half, about 10 minutes.
- Add green onions and cook about 5 minutes more. Season again with salt and pepper, if needed.
- Turn off heat and stir in lemon juice.
- In a separate large skillet, heat oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper
- Add prepared sauce to shrimp.
- Garnish with green onions and serve over cauliflower rice.
Before we move on, if you are interested in eating an anti-inflammatory diet, go ahead and click the button below to get a FREE Anti-Inflammatory Diet Food List!
Are you ready to give this delicious and healthy shrimp creole recipe a try?
Paleo shrimp creole proves you don’t have to sacrifice bold flavor to eat clean. With fresh veggies, tender shrimp, and a rich, flavorful sauce over cauliflower rice, it’s a healthy twist on a Southern favorite. Whether you’re following paleo, Whole30, or just cutting back on grains and dairy, this dish is satisfying, simple, and packed with nutrients.
More Paleo-friendly seafood recipes that you might like:
