Saucy Creole Shrimp

This easy Creole Shrimp recipe is naturally gluten-free and Paleo-friendly too!

This Saucy Creole Shrimp is next-level delicious. It’s also gluten-free and Paleo friendly, and loaded with flavor. I usually serve it with a scoop of white rice and some green onions – but it’s actually a perfect meal on it’s own. 

This tasty dish is inspired by traditional, long-cooked Southern flavors, but comes together in a snap. In fact, if you’re a quick chopper, you could make this start to finish in 30-35 minutes. 

I found this recipe in Good Housekeeping, and tweaked it until it was not only gluten-free, but actually had the proper consistency. I ended up using tapioca starch, which gives a smooth texture and doesn’t change the flavors. A note: tapioca starch is also called tapioca flour. This is not the case with corn starch/flour or potato either. 

Shrimp: what’s with the numbers?

paleo creole shrimpWhen you pick up a package of frozen shrimp or spy some in the cold case, you’ll see numbers with a slash to mark the size: 16/20 or 21/25, and so on. These numbers represent the “shrimp count,” or how many shrimp that size it takes to make up one pound. When you buy 1 pound of 16/20 count shrimp, you can expect to get 16 to 20 shrimp. Larger shrimp will sometimes carry a count number that reads U/10 or similar. The “U” stands for “under” – meaning it takes less than 10 shrimp that size to make up a pound. I use 16/20 or 21/25 count shrimp in this recipe. If the shells are on (I used peeled & deveined) you may in an extra minute or two for cooking.

saucy creole shrimp gluten freeLove easy shrimp dishes? Try these Easy Roasted Shrimp With Sweet PeppersCurry Roasted Shrimp, Chipotle-Espresso Roasted Shrimp, Roasted Shrimp with Lemon & Garlic recipes.

If it’s flavors of the South you love, check out this Gluten-Free Louisiana Shrimp and Grits recipe from my good (and Southern-bred) friend James.

gluten free Saucy Creole Shrimp
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Saucy Creole Shrimp

A tasty dish inspired by Southern cooking, this Saucy Creole Shrimp is loaded with flavor and comes together in a snap.
Prep Time20 mins
Cook Time25 mins
Course: Main Course
Cuisine: American
Keyword: paleo recipes, shrimp recipe
Servings: 6 servings
Calories: 236kcal
Author: K.C. Cornwell


  • 4 tbsp butter or olive oil
  • 2 stalks celery chopped
  • 1 large green bell pepper chopped
  • 1 medium onion chopped
  • 1 tsp GF creole seasoning
  • 1/4 cup tapioca starch
  • 2 medium tomatoes chopped
  • 8 oz. clam juice
  • 1.5 lbs 16-20 count shrimp peeled & deveined
  • 1 tbsp GF Worcestershire sauce*
  • 1 tbsp Louisiana-style hot sauce plus more for serving
  • 1.5 cooked white rice for serving
  • 1 green onion diced for serving (optional)


  • Warm butter or olive oil over medium heat in a large saucepot. Add celery, green pepper, onion and Creole seasoning. Cook 15 minutes or until vegetables are tender, stirring occasionally.
  • Sprinkle tapioca starch over vegetables, and cook for 1 minute, stirring. Add tomatoes and cook for 2 minutes or until the tomatoes are very soft. Scrape up all browned bits and stir in clam juice. Heat to simmering on high.
  • Add shrimp, Worcestershire sauce and hot sauce. Simmer for 5 minutes, or until shrimp are just cooked, stirring occasionally. Serve over rice and top with hot sauce and green onion, if desired.



a Good Housekeeping recipe conversion
* for Paleo, swap for coconut aminos and and extra 1/4 teaspoon of creole seasoning


Calories: 236kcal | Carbohydrates: 13g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 306mg | Sodium: 1148mg | Potassium: 283mg | Fiber: 1g | Sugar: 4g | Vitamin A: 728IU | Vitamin C: 31mg | Calcium: 180mg | Iron: 3mg

Photos by James Collier

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