Shrimp Etouffee

5 from 3 votes

This is a healthy spin on the flavour packed Cajun dish that requires one pan and takes just 30 minutes to make! Serve it with a side of cauliflower rice to absorb the delicious sauce!

Prep Time8

Cook Time20

Total Time28

Course: Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30

Servings:

Calories: 270kcal

Author: Every Last Bite

Ingredients

1/2 tbsp olive oil
1 pound peeled shrimp
2 tbsp ghee or butter
2 tbsp arrowroot powder*
4 cloves garlic minced
1 onion finely diced
1 cup celery finely diced
1 green bell pepper finely diced
1/2 tsp salt
1/2 tsp pepper
1 cup diced tomatoes
2 tbsp cajun seasoning (either store bought or you can use the below recipe)
1 1/2 cups chicken stock (or shrimp or seafood stock)
1 tbsp chopped parsley or green onions

Cajun Seasoning

2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp salt
1/2 tsp black pepper or white pepper if you have it
1/2 tsp cayenne pepper
1/2 tsp thyme

Instructions

Heat the oil in a skillet on medium high heat and once hot add in the shrimp and sear for 2 minutes per side until pink. Once the shrimp are cooked set them aside on a plate
Add the ghee to the pan and once melted, add in the arrowroot powder and stir it with a spoon to ensure there are no clumps. Once a thick paste forms add in the diced green bell pepper, onion, celery, garlic, salt and pepper and sauté for 4 minutes until they begin to soften.
Next add in the chopped tomatoes, Cajun seasoning and chicken stock. Leave it to simmer for 10 minutes until the sauce has reduced to a thick consistency.
Add the shrimp back to the pan and leave them to cook for 2-3 minutes until they have heated through. Serve the touffee on cauliflower rice and garnish with fresh chopped parsley.

Notes

* skip the arrowroot powder if you are on the Specific Carbohydrate Diet and reduce the sauce for 5 minutes longer in step 3. If you are not Paleo/Whole30 you can use cornstarch instead

Nutrition