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etouffee shrimp in bowl

Easy Shrimp Etouffee

A classic recipe for shrimp etouffee is perfect with crawfish too.
4.72 from 67 votes
Course Main Course
Cuisine American, Cajun, Creole
Servings 4 people
Calories 622 kcal


  • 1⅓ pounds shrimp shelled, deveined & clean
  • 1 cup butter 2 sticks
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 cup chopped celery
  • 2 cloves garlic minced
  • 5 Tablespoons all purpose flour
  • 1⅔ cup seafood stock
  • 1-1¼ teaspoons salt
  • ½ lemon juiced
  • ¼ teaspoon cayenne pepper to taste, optional
  • ½-1 teaspooon Creole/Cajun seasoning we love Tony Chachere's
  • ¼ teaspoon smoked paprika
  • ½ cup chopped green onions
  • ¼ cup chopped parsley


  • Melt butter over medium high heat. Reduce heat to medium and add bell pepper, celery and onions and cook about 5-7 minutes, adding garlic in the last 30 seconds to 1 minute.
  • Stir in flour and salt, stirring to keep it smooth. Cook, stirring constantly until the sauce is lightly browned. This should take about 7-8 minutes.
  • Add shrimp, stock, lemon juice and seasoning. Cook, stirring until shrimp are done - about 5-6 minutes
  • Stir in green onion and parsley, reserving a little if desired for garnish.
  • Serve over rice.



  • Salted or unsalted butter can be used, adjusting the added salt accordingly
  • Chicken stock may be substituted if seafood stock is not available.


Calories: 622kcalCarbohydrates: 16gProtein: 35gFat: 48gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 2gCholesterol: 365mgSodium: 1622mgPotassium: 770mgFiber: 3gSugar: 3gVitamin A: 2281IUVitamin C: 42mgCalcium: 184mgIron: 2mg
Keyword etoufee, shrimp
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