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Low-Carb Shrimp Creole

By June 10, 2018Recipes
Reading Time: 2 minutes
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This is classic Louisiana. And we should know — straight out of Livingston Parish, TGK Founder Amber Lewis’ dad was our original taste tester for this dish. He, unsurprisingly, lent a five-star rating.

We use shrimp recommended by Monterey Bay Aquarium’s Seafood Watch program, which monitors overfishing and natural habitats to make recommendations based on quality and quantity of individual species. Specifically, we use wild-caught white gulf shrimp. These shrimp are chemical-free with no preservatives.

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To make this grain-free and low-carb, we substitute cauliflower rice for the steamed or boiled white rice traditionally served with shrimp creole. You can make it easy on yourself and pick up some pre-made cauliflower rice at the grocery store.

For the sauce, just combine celery, onions, peppers, okra, tomatoes, (and whatever other veggies you have that are up for the challenge) with spices to round out the amazing flavor profile of this low-carb shrimp creole dish.

Low-Carb Shrimp Creole

This dish is classic Louisiana, updated to be healthy and low-carb.

Category Dinner, Paleo, Seafood
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Brandon Cress


  • 1/2 to 1 pound wild-caught shrimp reserve shells for stock
  • 1/4 cup onion small dice
  • 1/4 cup celery small dice
  • 1/4 green bell pepper small dice
  • 3/4 cup okra sliced thin
  • 3 cups crushed tomatoes
  • 6 tbsp butter
  • 3/4 cup shrimp stock
  • 1 tbsp garlic minced
  • 1 tsp gumbo file
  • 1 tsp celery seed
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • Salt and pepper to taste
  • Fresh parsley optional


  1. Peel shrimp and place shells in a small pot and cover with water. Simmer on low heat for 20 minutes. Then strain the liquid to create your shrimp stock.
  2. In a large pot or Dutch oven, melt butter over medium-high heat.
  3. Add onion, celery, and bell pepper and sweat until translucent (about 5 minutes.)
  4. Add garlic and continue to cook until fragrant.
  5. Add crushed tomatoes, shrimp stock, all spices, and bring to a simmer.
  6. Reduce heat to medium-low and continue simmering for about 10 minutes.
  7. Add shrimp and simmer until cooked through.
  8. Serve immediately over cauliflower rice.
  9. Garnish with optional chopped parsley.

Recipe Notes

Sometimes gumbo file can be hard to find in stores. If you're not able to get it in your area, you can buy it online.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.