Crispy fried green tomato slices topped with a creamy creole sauce that’s loaded with shrimp! This easy fried green tomato recipe is our family favorite and I think you’ll love it, too. The creole sauce is what makes this recipe over the top delicious!
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Welcome to My Kitchen Serenity! Fried green tomatoes are a southern food specialty and I’m excited to share this recipe with you! Not only are the fried green tomatoes delicious all by themselves, but the homemade sauce is just ridiculously divine! Just look at that sauce in the picture below, it’s bursting with flavor by the way. I can’t wait for you to try this recipe. Don’t let the homemade sauce shy you away from the recipe. It’s really simple to make; if it wasn’t easy, I wouldn’t make it myself!
Do you have a tomato garden at home? Oh, how I envy you! We just don’t have enough sun in our yard to grow tomatoes. To add insult to injury, the few times I’ve attempted to grow tomatoes, worms and disease destroyed any hopes of having my own homegrown tomatoes. Luckily, we are blessed to have many farmer’s markets close to our home. When I got ready to prepare this recipe, Steve drove us just a couple miles to the farmer’s market and we picked out six, beautiful green tomatoes. And of course, I always find a nice shade loving plant to take home.
You could serve these fried green tomatoes as an appetizer, as most people think they are just an appetizer. But since the sauce contains a full pound of shrimp, this is more of a complete meal in my opinion (when served with a garden salad and french bread). I like to think of this recipe as a perfect Sunday dinner idea. Actually, this is a great weekend meal because you can take your time to find the perfect green tomatoes and fresh shrimp.
The recipe is easy to make but it takes a little time to prepare and coordinate the two-step process. I do both the frying of the tomatoes and making the sauce at the same time, however, some people might prefer to make the sauce first, then start the fried green tomato process; you can keep the sauce warm while you’re frying the sliced green tomatoes. Doing the two steps separately is what I recommend for beginners.
Last but certainly not least, this recipe is SPICY when the recipe is followed exactly as written. The amount of Creole Seasoning you use is the deciding factor from mild to super spicy. If you don’t like spicy foods, then just omit the Creole seasoning all together. The recipe is outstanding with or without it, I guarantee!
Fried Green Tomatoes:
Oil for frying
Shrimp Creole Sauce:
Shrimp, peeled and deveined
Hot Sauce (optional)
I recommend making the sauce first. Saute the shrimp in crab boil and butter until shrimp turn pink.
Remove shrimp from pan; set aside. Add cream, Creole seasoning, paprika, Worcestershire sauce, and hot sauce (optional) to the pan and reduce by half over medium heat, stirring occasionally. Add cooked shrimp to sauce and mix well.
Next, prepare the fried green tomatoes. Combine the egg and milk; set aside. In a separate bowl, mix together corn meal, flour, salt, pepper, and Creole seasoning.
Dip the sliced tomatoes in egg mixture; then dredge in cornmeal mixture. Cover bottom of the skillet with oil and cook on medium heat until golden brown on both sides. Drain on paper towel.
When done frying the tomato slices, place on serving platter and top with sauce over the tomatoes. Fan the tomato slices like the picture above, or stack them like the picture below. Yummy!
Any leftovers will stay fresh for up to 2 days in the refrigerator. The fried green tomatoes won’t be as crispy as when you initially fried them, but they are still edible. Store it in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this 20-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too!
If you try this recipe and like it, please let me know by leaving me a comment. I’d love to hear from you.
Fried Green Tomatoes with Shrimp Creole Sauce
- 4 medium green tomatoes, thickly sliced
- 1 lb headless shrimp, peeled and deveined
- 1 egg
- 1 cup heavy cream
- 1/2 cup corn meal
- 1/2 cup milk
- 1/4 cup all-purpose flour
- 2 tbsp butter
- 1 tbsp liquid shrimp and crab boil
- 1 tbsp creole seasoning (for the sauce) ADJUST TO TASTE
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (optional)
- 1 tsp creole seasoning (for the green tomato slices) ADJUST TO TASTE
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp pepper
- oil for frying
- Combine egg and milk; set aside. In a separate bowl, mix together corn meal, flour, salt, pepper, and 1 tsp Creole seasoning. Adjust the amount of Creole seasoning per your level of heat desired. Dip tomato slices in egg mixture; dredge in corn meal mixture. Cover bottom of skillet with enough oil for frying (about 1/4 to 1/2 inch). Cook on medium heat until golden brown on both sides. Drain on paper towel.
- Make the sauce. Saute the shrimp in the butter and crab boil until pink. Remove shrimp from pan. Add cream, 1 tbsp Creole seasoning or per your level of heat desired, paprika, Worcestershire sauce, and hot sauce (optional) to pan and reduce by half, stirring occasionally. Add shrimp to sauce and stir to mix well. Serve sauce on top of fried green tomatoes.
Here are a few more easy, southern comfort foods you may enjoy: