Shrimp Étouffée for One is a classic Cajun shrimp recipe made with tender shrimp simmered in a rich roux-based sauce with onions, bell peppers, garlic, tomatoes, and bold seasonings. This easy shrimp étouffée recipe creates a thick, flavorful sauce traditionally served over white rice. Perfect for a quick Louisiana-style seafood meal, this single-serving recipe is ideal for small portions and simple weeknight cooking. Ready in about 30 minutes, it’s a comforting shrimp and rice dish packed with authentic Cajun flavors using pantry staples and fresh shrimp.

Ingredients

2 tablespoons salted butter
2 tablespoons all-purpose flour
½ cup chopped onion
¼ cup chopped green bell pepper
1 garlic clove, minced
¼ teaspoon dried thyme
¼ teaspoon kosher salt
⅛ teaspoon coarsely ground black pepper
1¼ cups seafood stock or chicken broth
¼ cup chopped tomatoes (about 1 small 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

Prepare the roux:
In a 10-inch skillet over medium heat, melt the butter. Add the flour and stir constantly for about 2–3 minutes until the mixture turns a light brown color similar to peanut butter. Tip: The roux forms the base of many Cajun and Creole recipes. Keep stirring continuously so it doesn’t burn.
Cook the vegetables:
Add the chopped onion and green bell pepper to the skillet. Cook, stirring often, for about 2 minutes until the vegetables begin to soften.
Add the seasonings:
Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for about 1 minute to release the flavors.
Build the sauce:
Pour in the seafood stock or chicken broth. Add the chopped tomatoes, Worcestershire sauce, and hot sauce. Stir well and bring the mixture to a boil.
Simmer:
Reduce the heat to low and let the sauce simmer uncovered for about 10 minutes, stirring occasionally so it thickens slightly.
Cook the shrimp:
Add the shrimp and lemon juice to the skillet. Cook for about 3 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked.
Finish the dish:
Stir in the chopped green onions. Taste the sauce and adjust seasoning if needed.
Serve:
Spoon cooked rice into a bowl if using, then ladle the shrimp étouffée over the top. Serve warm.

Why You’ll Love This Recipe

Perfect single serving for a quick homemade Cajun-style meal.
Rich, flavorful sauce made from a simple roux base.
Quick cooking time, ready in about 30 minutes.
Simple ingredients with bold Creole-inspired flavors.
Comforting and satisfying when served over rice.

Tips

Stir the roux constantly while cooking to prevent burning.
Use fresh shrimp when possible for the best flavor and texture.
If the sauce becomes too thick, add a small splash of broth to loosen it.
Chop vegetables into small pieces so they cook evenly.

Variations and Substitutions

Different seafood: Replace shrimp with crawfish or small pieces of fish.
Vegetarian version: Use vegetable broth and replace shrimp with mushrooms.
Extra vegetables: Add celery for a more traditional Cajun “holy trinity.”
More heat: Increase the hot sauce or add cayenne pepper.
Tomato variation: Tomato sauce can be used instead of fresh tomatoes.

FAQs

What does étouffée mean?
The word “étouffée” comes from French and means “smothered,” referring to seafood cooked in a thick, flavorful sauce.

Can I make this recipe ahead of time?
Yes. Prepare the sauce and reheat gently before serving. Add shrimp just before serving to keep them tender.

How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 2 days.

Can I freeze shrimp étouffée?
The sauce freezes well, but shrimp can become rubbery after freezing, so it’s best made fresh.

Serving

Serve shrimp étouffée over warm white rice for a classic presentation. It can also be paired with crusty bread to soak up the flavorful sauce.

Suggestions

Garnish with extra chopped green onions or parsley.
Add a squeeze of fresh lemon juice before serving.
Pair with a simple green salad for a balanced meal.
Serve alongside steamed vegetables or roasted corn for a complete dinner.