Gather a 12-inch skillet, a wooden spoon, a sharp knife, and measuring spoons. Heat the skillet over medium heat until it shimmers, then add the oil and warm it for about 30 seconds until fragrant.
Add the diced onion and sliced bell peppers to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and become fragrant, with the onions turning translucent and peppers vibrant.
Stir in the minced garlic and smoked paprika. Cook for about 30 seconds until you smell a smoky aroma and see a slight color change; be careful not to burn the garlic.
Pour in the canned diced tomatoes along with their juice. Bring the mixture to a gentle simmer, stirring to loosen any browned bits from the pan. Let it cook for 10 minutes, allowing the sauce to thicken and deepen in flavor.
Season the sauce with cayenne, thyme, salt, and pepper. Add a splash of hot sauce for extra heat if desired. Cook for 2 more minutes to let the spices marry, and the sauce should be vibrant and slightly chunky.
Place the raw shrimp into the sauce, arranging them in the skillet. Cover loosely and cook for 4-5 minutes until the shrimp turn pink, opaque, and are firm but tender, with a slight jiggle.
Squeeze the freshly cut lemon juice over the shrimp and gently stir. Turn off the heat and let everything sit for 2 minutes to meld the flavors and finish cooking the shrimp.
Serve the shrimp creole hot, over rice or with crusty bread. Garnish with chopped herbs if desired, and enjoy the smoky, bright flavors of this Louisiana-inspired dish.
