Western · Keto
Cajun Shrimp Étouffée
A buttery, lightly thickened stew of shrimp, holy trinity, and Cajun spice — ladled over cauliflower rice.
Halal-friendly Medium
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
6g Net carbs
32g Protein
26g Fat
410 Calories
Per serving
Ingredients
- 1.5 lbs (680g) Large shrimp, peeled and deveined
- 1/2 cup (113g) Butter
- 1/2 cup (75g) Green bell pepper, diced
- 1/2 cup (50g) Celery, diced
- 1/2 cup (80g) Yellow onion, diced
- 4 cloves Garlic, minced
- 1/2 cup Diced tomatoes, no sugar added
- 1.5 cups Seafood stock
- 1/2 tsp Xanthan gum
- 2 tsp Cajun seasoning (no sugar)
- 1 tsp Hot sauce
- 4 cups (400g) Cauliflower rice (to serve)
- 2 Green onion, sliced
Method
- Melt butter in a Dutch oven over medium heat. Add bell pepper, celery, and onion; sauté 6-8 minutes until soft.
- Add garlic and Cajun seasoning; cook 1 minute until fragrant.
- Stir in tomatoes and stock; bring to a simmer.
- Sprinkle xanthan gum over the surface and whisk in to thicken. Simmer 5 minutes.
- Add shrimp and hot sauce; cook 4-5 minutes until shrimp are pink and just cooked through.
- Serve over cauliflower rice; garnish with green onion.
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