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Quick Shrimp Étouffée Recipe with Easy Maple Dijon Glaze for Beginners

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A quick and easy shrimp étouffée with a sweet and tangy maple Dijon glaze, perfect for busy weeknights or entertaining. This recipe delivers Southern comfort food flavors in under 30 minutes.

Ingredients

Scale
  • 1 pound medium peeled and deveined shrimp (fresh or thawed frozen)
  • 3 tablespoons unsalted butter, softened
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced green bell pepper
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth, preferably low sodium
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon hot sauce (optional)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped
  • Cooked white rice for serving (optional)

Instructions

  1. Rinse and pat dry the shrimp. Dice the onion, celery, and green bell pepper. Mince the garlic. Prepare broth, spices, and glaze ingredients. (Approx. 10 minutes)
  2. In a large skillet, melt butter over medium heat. Sprinkle in flour and stir constantly with a wooden spoon. Cook for 3-4 minutes until light golden brown, being careful not to burn.
  3. Add diced onion, celery, and bell pepper to the skillet. Sauté for 5-6 minutes until softened and fragrant. Add minced garlic and cook for another 30 seconds.
  4. Slowly whisk in chicken broth to prevent lumps. Bring to a gentle simmer. Add smoked paprika, thyme, Worcestershire sauce, salt, and pepper. Simmer for 5 minutes to thicken and blend flavors.
  5. Add shrimp to the skillet and stir gently to coat with sauce. Cook for 3-4 minutes until shrimp turn pink and opaque. Avoid overcooking.
  6. In a small bowl, whisk together maple syrup and Dijon mustard. Drizzle glaze over shrimp étouffée and stir gently for 1 minute to meld flavors.
  7. Taste and adjust seasoning if needed. Remove from heat and sprinkle chopped fresh parsley on top.
  8. Serve shrimp étouffée over warm cooked white rice or enjoy on its own.

Notes

Watch the roux closely to avoid burning; stir constantly and keep heat moderate. Use medium shrimp for best texture. Thaw frozen shrimp fully and pat dry to avoid watery sauce. Adjust glaze sweetness and tang to taste. If étouffée is too thick, add broth or water; if too thin, simmer longer to reduce. Leftovers keep well refrigerated for up to 3 days and taste better after resting.

Nutrition

Keywords: shrimp étouffée, quick shrimp recipe, maple Dijon glaze, Southern comfort food, easy weeknight dinner, Cajun shrimp, seafood recipe

Find it online: https://avabake.com/quick-shrimp-e-touff-e-e-recipe-with-easy-maple-dijon-glaze-for-beginners/