Stir-Fried Shrimp Creole

Adding chopped green bell pepper or sliced okra makes a great variation to this Southern dish. Serve over rice.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Medium

Serves: 4


  • 1 lb. shelled, deveined large shrimp
  • 1 1⁄2 tsp. kosher salt, divided
  • 1 egg white
  • 2 tsp. cornstarch
  • 1 cup canned diced tomatoes, undrained
  • 3 1⁄2 Tbsp. tomato paste
  • 3 1⁄2 Tbsp. olive oil, divided
  • 3 slices ginger
  • 1⁄2 cup chopped red onion
  • 1 tsp. cayenne pepper
  • 1⁄2 tsp. dried thyme
  • 4 stalks celery, cut into 1⁄2-inch slices
  • 1⁄2 tsp. ground black pepper
  • 2 scallions, finely chopped
  • 1 tsp. granulated sugar


  • Rinse the shrimp and pat dry with paper towels. Place the shrimp in a large bowl and mix in 1 teaspoon salt, egg white, and cornstarch. Marinate for 10 minutes.
  • In a small bowl, combine 1⁄3 cup juice from the canned tomatoes with the tomato paste.
  • Heat a wok or skillet over medium-high heat until it is nearly smoking. Add 2 tablespoons oil. When the oil is hot, add the shrimp. Stir-fry until they turn pink, about 2 minutes. Remove the shrimp from the pan and drain on paper towels.
  • Heat 1 1⁄2 tablespoons oil in the same wok or skillet. When the oil is hot, add the ginger. Let the ginger brown for 2 to 3 minutes, then remove from the pan.
  • Add the chopped onion. Stir-fry until it begins to soften (about 2 minutes), sprinkling with the cayenne pepper and dried thyme.
  • Push to the sides and add the celery in the middle. Stir-fry for 2 minutes, sprinkling with up to 1⁄2 teaspoon salt and adding 1 to 2 tablespoons water if the celery begins to dry out.
  • Add the tomatoes, sprinkling with black pepper. Stir-fry for 1 minute, then add the tomato juice mixture. Bring to a boil.
  • Add the shrimp back into the pan. Stir in the scallions and the sugar. Stir-fry for 1 minute to heat through and blend all the ingredients. Serve hot over rice.