If you are in any kind of low-carb diet you are really going o enjoy this shrimp creole because it’s so incredibly flavourful. You can serve it with cauliflower rice and it will soak up all the wonderful flavor from the sauce and it’d be perfection. Get a little oil in the pan preheating then dry your shrimp as much as possible and season the shrimp with the creole seasoning. The creole seasoning has salt in it, if you are using it you will not be adding more salt to the shrimps. Cook e shrimps in the pan until they are well cooked on both sides which takes around a minute or so.

Shrimps cook really quickly so you don’t want to overcook them. In the pan, add bacon and cook it on medium-low to render out some of the fat and once it starts to crisp up a little bit, you will remove it an place it on a plate. Once the bacon is out of the pan, add in onions, pepper, and celery and give that a good sautee for about 7 minutes until it starts to soften. Add in tomato sauce, Worcestershire sauce, you can use shrimp stock or chicken stock whichever you prefer. If you don’t have creole seasoning, you can add in garlic onion and a little bit of cayenne pepper.

Let the sauce simmer for about 15 minutes and then you will add in the shrimp and the bacon. Cook that for like a minute, you just want to reheat the shrimps all the way through and then you will pop that in a serving dish. Serve with rice or any other meal that your heart desires.


  • 1-1/2 lb of Shrimp, peeled and deveined
  • 4 Slices of Thick Cut Bacon, diced
  • 1 Small Yellow Onion, diced
  • 1 Green Bell Pepper, diced
  • 1 A stalk of Celery, diced
  • 3 Cloves of Garlic, minced
  • 1-1/2 cups of Tomato Sauce
  • 1/2 cup of Chicken or Shrimp Stock
  • 2 tsp of Worcestershire Sauce
  • 1 tsp of Hot Sauce
  • Creole Seasoning
  • 2 Tbsp of Chopped Parsley


  1. Pat the shrimp dry as much as possible, season with the Creole seasoning, and cook in batches in a hot skillet drizzled with a bit of light olive oil, remove to a plate and set aside.
  2. Add the bacon, cook over medium-low heat until it renders out all it’s fat and crisps up around the edges.
  3. Remove the bacon to a plate, discard of most of the fat leaving behind about 2 tablespoons.
  4. Add the onions, peppers, and celery to the skillet, cook over medium heat for about 5 to 7 minutes or until they begin to soften.
  5. Add the tomato sauce, Worcestershire sauce, hot sauce, stock and another pinch of creole seasoning.
  6. Bring to a boil, put a lid on, reduce the heat to low and simmer for about 15 minutes or so.
  7. Remove the lid, increase the heat to medium, let it simmer for a few minutes
  8. Add the cooked shrimp and bacon back in along with a little parsley.
  9. Allow cooking together for about a minute then remove from the heat and serve.