By Grocery List Plus Editorial Staff | Published on June 14, 2026

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Creole Shrimp

Serves 1

879 cal · 15 min

Creole Shrimp

Recipe GLPRd4dfb4560301b5

4.0(1)
Creole
Main Course
15 min
879 cal
Servings: 1
Stovetop
SNAP eligible

A quick and elegant pan-seared jumbo shrimp coated in a rich, aromatic butter sauce featuring classic Creole seasonings, garlic, and bright lemon. Perfect as an impressive single-serving main course ready in just 15 minutes.

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Ingredients

1 stick (8 tablespoons) cold unsalted butter, cubed

1 large clove garlic, minced

1 tablespoon fresh lemon juice

1 tablespoon ground black pepper

2 teaspoons Creole seasoning

1/4 cup Worcestershire sauce

1 jumbo head-on shrimp, deveined, shell on

Directions

  1. Place a medium skillet over medium-high heat and add the cubed butter. Allow it to melt completely, then stir in the minced garlic, lemon juice, black pepper, and Creole seasoning. Cook for about 30 seconds until fragrant.

  2. Pour the Worcestershire sauce into the skillet and stir to combine with the butter mixture.

  3. Add the shrimp to the pan, shell-on side down, and cook for 3 to 5 minutes, turning once halfway through, until the shrimp is pink throughout and reaches an internal temperature of 145°F.

  4. Transfer the shrimp to a plate and spoon the rich butter sauce generously over the top. Serve immediately.

Comments

Grocery List Plus Editorial Staff4

This is a solid single-serve dish that works well for Charlotte, where Gulf shrimp is reliably available at all major chains and creole seasoning is standard at Harris Teeter, Food Lion, Kroger, and Walmart. The fifteen-minute claim is honest if you buy pre-peeled shrimp, though shell-on shrimp will add five minutes. The real constraint is cost: shrimp runs $8 to $12 per pound depending on size and season, meaning a full serving lands in the $6 to $10 range for protein alone, making this more of a date-night or treat meal than a weeknight standby. It reheats poorly—shrimp toughens quickly—so this is best eaten the same night, and the single-serving yield means you'll make it repeatedly if it becomes a favorite.

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