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This single serving Shrimp Étouffée is a classic Louisiana dish with tender shrimp in a rich, flavorful sauce. Made with a deep, hearty roux and Creole spices, this easy one-pan meal delivers the taste of New Orleans in every bite.
Looking for more single serving and small batch Louisiana-inspired dishes? Try my Seafood Gumbo, Jambalaya, Red Beans and Rice, or Pecan Pralines – each one a flavorful, perfectly portioned dinner for one.
Why You’ll Love This Recipe
- Simple & Quick: Made with easy-to-find ingredients and comes together fast.
- Easily Adjustable: Customize the spice level and flavors to your taste.
- Doubles Easily: Need more? Just double the ingredients for a second bowl.
I grew up in New Orleans, surrounded by incredible food, music, and culture. While I love visiting for Mardi Gras and the vibrant atmosphere, it’s the food I miss the most. Shrimp étouffée has always been one of my favorites, and I’m excited to share this single serving version with you.
Étouffée (pronounced “ay-too-fay”) comes from the French word étouffer, meaning “to smother.” In this dish, shrimp and vegetables are cooked in a rich, flavorful sauce, allowing the flavors to blend beautifully.
Shrimp étouffée is a classic Louisiana dish, and if you love crawfish, you might enjoy crawfish étouffée too! Both are staples of Louisiana cuisine.
Ingredients
If you have any ingredients leftover from this small batch shrimp étouffée recipe, check out our Leftover Ingredients Recipe Finder.
- Shrimp: I use 3 ounces of peeled and deveined shrimp, preferably medium-sized, but small or large shrimp work too.
- Large shrimp: 3 ounces = about 5 to 7 shrimp
- Medium shrimp: 3 ounces = about 8 to 11 shrimp
- Small shrimp: 3 ounces = about 12 to 15 shrimp
- Keeping frozen shrimp on hand is a great way to make meal prep easier. If you have extra, use them in Shrimp Quinoa Bowl, Shrimp Fettuccine, BBQ Shrimp, or Shrimp Tacos.
- Vegetables: Green and yellow onions, green bell peppers, and garlic add essential flavor. Don’t skip them.
- Seasonings: Dried thyme, salt, and black pepper.
- Butter and flour: These make the roux, the base of the dish. The roux is a mix of equal parts butter and flour, cooked until browned. It thickens the sauce and adds rich flavor.
- Tomatoes: ¼ cup chopped, about one small to medium tomato.
- Seafood Stock: Chicken broth works as a substitute.
- Hot sauce and Worcestershire sauce: Boosts flavor.
- Lemon juice: Fresh or bottled.
- Cooked rice: Traditionally served over white rice.
Best Shrimp for Étouffée
Fresh shrimp is great if you have access to it, but frozen shrimp works just as well. I often buy individually frozen, peel-on shrimp from the freezer section—they’re convenient and more economical when cooking for one. Most “fresh” shrimp at the seafood counter were previously frozen and thawed in-store, so it’s hard to know how long they’ve been sitting out. If buying fresh, check for a clean, briny smell—avoid any that smell like ammonia or feel slimy.
How To Make Shrimp Étouffée
These step-by-step photos and instructions are here to help you visualize how to make this single serve shrimp étouffée recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- Make the roux: In a 10-inch skillet over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 2-3 minutes.
Pro Tip: A roux is the foundation of many Cajun and Creole dishes. Stir continuously—never walk away, or it can burn.
- Cook the vegetables: Add the onions and bell peppers. Cook, stirring often, until softened, about 2 minutes.
- Add seasonings: Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute.
- Make the sauce: Add the seafood stock, tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil.
- Simmer: Reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally. The sauce will thicken as it simmers.
- Cook the shrimp: Add the shrimp and lemon juice. Cook for 3 minutes, stirring occasionally, until the shrimp is pink and fully cooked.
- Finish: Stir in the green onions. Taste and adjust seasoning if needed.
- Serve: Spoon rice into a bowl and top with the shrimp étouffée. Serve hot.
Expert Tips
- Take your time with the roux. It thickens the étouffée and adds depth of flavor. Stir constantly and be patient—it’s worth it.
- Serving suggestions: Traditionally served over white rice, but you can use brown rice, quinoa, or orzo. You can also skip the rice and enjoy it as is.
- Adjust the spice level: If you prefer a milder dish, use less hot sauce or leave it out. If you like more heat, add extra.
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat, adding a splash of broth if needed.
Both are classic Louisiana dishes, but they have key differences. Shrimp étouffée has a thicker, gravy-like consistency made with a roux-based sauce. Shrimp creole, on the other hand, has a thinner, tomato-based sauce with a more stew-like texture.
Yes, double the ingredients and use a larger skillet.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving shrimp étouffée recipe or any One Dish Kitchen recipe please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Shrimp Étouffée For One
Equipment
Ingredients
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- ½ cup chopped onions
- ¼ cup chopped green bell peppers
- 1 clove garlic -minced
- ¼ teaspoon dried thyme
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- 1 ¼ cups seafood stock or chicken broth
- ¼ cup chopped tomatoes (about 1 medium Roma or Plum tomato)
- ¼ teaspoon Worcestershire sauce
- ⅛ teaspoon hot sauce
- 3 ounces shrimp peeled and deveined (about 8 medium shrimp)
- 1 teaspoon lemon juice
- 2 tablespoons chopped green onions
- 1 cup cooked rice (optional for serving)
Instructions
- Make the roux: In a 10-inch skillet over medium heat, melt the butter. Stir in the flour and cook, stirring constantly, until the roux turns the color of peanut butter, about 2-3 minutes.Pro Tip: A roux is the foundation of many Cajun and Creole dishes. Stir continuously—never walk away, or it can burn.
- Cook the vegetables: Add the onions and bell peppers. Cook, stirring often, until softened, about 2 minutes.
- Add seasonings: Stir in the garlic, thyme, salt, and pepper. Cook for 1 minute.
- Make the sauce: Add the seafood stock, tomatoes, Worcestershire sauce, and hot sauce. Bring to a boil.
- Simmer: Reduce the heat to low and let it simmer uncovered for 10 minutes, stirring occasionally.
- Cook the shrimp: Add the shrimp and lemon juice. Cook for 3 minutes, stirring occasionally, until the shrimp is pink and fully cooked.
- Finish: Stir in the green onions. Taste and adjust seasoning if needed.
- Serve: Spoon rice into a bowl and top with the shrimp étouffée. Serve hot.
Notes
- If using large shrimp, 3 ounces is about 5 to 7 shrimp.
- Medium shrimp: 3 ounces is about 8 to 11 shrimp.
- Small shrimp: 3 ounces is about 12 to 15 shrimp.
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- Take your time with the roux. It thickens the étouffée and adds depth of flavor. Stir constantly and be patient—it’s worth it.
-
- Serving options: Traditionally served over white rice, but you can use brown rice, quinoa, or orzo. You can also skip the rice and enjoy it as is.
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- Adjust the spice level: If you prefer a milder dish, use less hot sauce or leave it out. If you like more heat, add extra.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made this with chicken tonight, and it’s just as delicious as the shrimp version (which I’ve also made). The sauce is just yummy, with the roux being the backbone and really the star.
I’ll be making pistolettes with this etouffee for Mardi Gras. In case you haven’t tried them, pistolettes are small dinner rolls, usually filled with either crawfish or shrimp etouffee, and deep fried. Super yummy little things. Let the good times roll (so to speak)!
That sounds absolutely incredible! I love that you’ve made both versions and enjoyed them. And pistolettes with etouffee? Now that’s a Mardi Gras feast! Sounds like you’ll be celebrating in the most delicious way.
This dish was beyond delicious. I made it according to the recipe except I eliminated the hot sauce and substituted Cajun Seasoning for the salt and pepper – I like spicy. It made more than I could eat in one sitting so I ate all the shrimp out of it and kept the rest of the sauce for a second meal and I will add shrimp to it. Definitely will make this dish again.
I made this dish for dinner last night. I added cayenne and a little more hot sauce for a bit more heat. I also added a little andouille and the dish was fantastic. A very good recipe!
One of the best things I’ve cooked in awhile!
I just made your Shrimp Etouffee for dinner tonight. It is delicious and easy
to make. Thank you for sharing your recipes with all us single people.
I’m so happy you enjoyed the etouffee, Becky. Thank you.
Good recipe.
Thank you.