Start by heating a large skillet over medium heat and adding the oil. Once shimmering, add the chopped onion and sliced bell peppers. Cook, stirring occasionally, until the vegetables are soft and fragrant, about 5 minutes, with the vegetables beginning to slightly caramelize around the edges.
Add the minced garlic, smoked paprika, cayenne pepper, thyme, and oregano to the skillet. Stir constantly for about 30 seconds until the spices release their aroma and the mixture becomes fragrant, creating a vibrant, spicy base.
Pour in the fire-roasted diced tomatoes and stir to combine everything. Bring the sauce to a gentle simmer, then reduce the heat to low. Let it simmer uncovered for about 10 minutes, stirring occasionally, until the sauce thickens slightly and deepens in color.
While the sauce simmers, prepare the shrimp by peeling and deveining if needed. Pat them dry with paper towels and season lightly with salt and pepper. Once the sauce has thickened, gently nestle the shrimp into the sauce, spreading them out evenly.
Cover the skillet and cook for 3–4 minutes until the shrimp turn bright pink and opaque, with a slight jiggle in the center. You’ll smell the fragrant aroma of cooked seafood blending with the spicy tomato sauce.
Uncover the skillet, add a dash of hot sauce if desired, and taste the sauce. Adjust seasoning with more salt, pepper, or cayenne as needed. Cook uncovered for another minute if you prefer a slightly thicker sauce.
Remove the skillet from heat and let the dish rest for about 2 minutes, allowing the flavors to meld. Garnish with chopped green onions or parsley for freshness and color.
Serve your vibrant Shrimp Creole hot over fluffy rice or with crusty bread, making sure to spoon plenty of the spicy, tomatoey sauce over each serving. Enjoy the bold flavors and lively textures of this classic Louisiana dish!
