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a bowl of shrimp etouffee with a spoon above the bowl holding a shrimp
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5 from 8 votes

Shrimp Étouffée For One

Easy Shrimp Étouffee for One, a classic Louisiana dish featuring tender shrimp simmered in a rich, flavorful sauce made with a deep, flavorful roux, tomatoes, and Creole seasonings.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Dish
Cuisine: American, Cajun, Creole
Diet: Low Lactose
Keyword: etouffee, Louisiana, new orleans, rice, seafood, seafood stew, shrimp, shrimp etouffee
Servings: 1 serving
Author: Joanie Zisk

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)
US - Metric

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

How Many Shrimp Are In 3 Ounces?
 I use 3 ounces of peeled and deveined shrimp. Although I prefer using medium-sized shrimp, you can use small, medium, or large shrimp.
  • 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.
 
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 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.
    • 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.
 
To double this recipe, double the ingredients and use a larger skillet.

Nutrition

Serving: 1serving | Calories: 376kcal | Carbohydrates: 26g | Protein: 14g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1201mg | Potassium: 408mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1466IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 2mg

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