Name: Shrimp Étouffée (Paleo)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb. shrimp (peeled and deveined); 2 Tbsp. avocado oil; 2 Tbsp. ghee; 2 Tbsp. arrowroot starch flour; 1 small yellow onion (diced); 3/4 cup celery (chopped); 3 green onions (thinly sliced); 1 medium bell pepper (diced); 1/2 tsp. cayenne pepper; 1 tsp. dried oregano; 1 tsp. dried thyme; 1/4 tsp. crushed red pepper; 1 bay leaf; 1 tsp. paprika; 1 14.5 oz. can diced tomatoes, drained; 1 tsp. fish sauce; 2 cups chicken broth; 1 tsp. kosher salt; 1/2 tsp. black pepper; Hot sauce (for serving)

Étouffée is one of those dishes that just feels like home—warm, hearty, and packed with soul. This Paleo-friendly version keeps things light but still delivers that slow-simmered, spicy goodness. With tender shrimp and a rich, deep-red sauce, it’s everything you love about classic Cajun cooking, just made a little better for you.

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Shrimp Étouffée (Paleo)

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 203 kcal

Ingredients

1 lb. shrimp peeled and deveined
2 Tbsp. avocado oil
2 Tbsp. ghee
2 Tbsp. arrowroot starch flour
1 small yellow onion diced
3/4 cup celery chopped
3 green onions thinly sliced
1 medium bell pepper diced
1/2 tsp. cayenne pepper
1 tsp. dried oregano
1 tsp. dried thyme
1/4 tsp. crushed red pepper
1 bay leaf
1 tsp. paprika
1 14.5 oz. can diced tomatoes, drained
1 tsp. fish sauce
2 cups chicken broth
1 tsp. kosher salt
1/2 tsp. black pepper
Hot sauce for serving

Instructions

Heat oil in large, non-stick skillet over medium-high heat.
Add shrimp in single layer with salt and pepper. Cook shrimp until cooked through, about 2 to 3 minutes per side. Transfer cooked shrimp to plate and set aside.
Reduce heat to medium and add ghee to skillet to melt. Add flour and stir until combined with ghee, pressing all clumps out with the edge of spoon until smooth.
Add onions, celery, green onion and bell pepper to skillet. Season with cayenne, oregano, thyme, crushed red pepper, bay leaf and paprika. Cook until vegetables are tender, about 4 minutes.
Add diced tomatoes and fish sauce. While stirring, slowly pour in chicken stock until fully incorporated and bring to rapid simmer. Stirring often, allow sauce to reduce for about 5 to 7 minutes.
Once sauce has thickened, reduce heat to low and return shrimp to skillet. Stir to combine and serve over rice.