Cajun shrimp stew is bursting with flavor and just the right amount of heat. This delicious and hearty one-pot meal comes together in less than an hour!
I’m always looking for new and delicious recipes I can make with shrimp. It’s a fantastic lean protein that can take on so many flavor profiles.
When I’m in the mood for something hearty, I always turn to this Cajun shrimp stew! It’s a one-pot meal that’s bursting with flavor and can be ready in less than an hour. What’s better than that?
This stew is a southern staple with just enough Cajun seasoning to give it a little kick. The potatoes help balance out the heat while the shrimp soak up all the amazing flavor.
Whether you’re craving shrimp or looking for a cozy, satisfying stew that’s easy to prep, give this recipe a try. It may become one of your new favorite ways to enjoy seafood!
How to make Cajun shrimp stew
This hearty recipe comes together in just six simple steps. Let’s see how it’s done!
Step 1: In a large pan, heat the olive oil over medium heat. Once hot, add the onion, pepper, and garlic.
Step 2: Cook until soft, about 5-6 minutes.
Step 3: Add the vegetable broth, Cajun seasoning, salt and pepper, potatoes, and peas.
Step 4: Bring everything to a boil, stirring occasionally, then cover and turn the heat down to a low simmer. Cook until the potatoes are tender, about 25 minutes.
Step 5: Remove the lid, add the shrimp, and cook for an additional 4-5 minutes until the shrimp are no longer translucent.
Step 6: Add the cornstarch slurry and stir. Allow the stew to simmer for a few more minutes until thickened.
Divide into four bowls and enjoy!
What to serve with this stew
Most commonly, this dish is served over rice to help soak up all that flavor. I like to make my low-carb cauliflower rice, but you’re welcome to use traditional white rice if you prefer.
Bread is another great option. I recommend my whole wheat flax dinner rolls, which are perfect for dipping in the stew and sopping up anything left in the bottom of the bowl when you’re done!
Looking for something green? A simple salad like lemony romaine and avocado or even some roasted zucchini fries are a great way to balance out the meal.
Stew always makes great leftovers. If you have any extra, you can store it in an airtight container in the refrigerator for up to three days.
When you’re ready to enjoy, I recommend reheating gently. You want to warm the stew without overcooking the shrimp, so I find a saucepan over low heat works better than the microwave.
Other healthy shrimp recipes
Looking for even more great ways to enjoy this versatile, lean protein? There is just so much you can do with shrimp!
Here are a few of my favorite recipes I know you’ll enjoy:
For even more inspiration, take a look at this collection of low-carb diabetes-friendly dinner recipes!
When you’ve tried this stew, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Cajun Shrimp Stew
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 2 cloves garlic (minced)
- 2 cups vegetable broth
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- ½ pound baby potatoes (cut in half)
- 1 cup frozen peas
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons cornstarch + ¼ cup of water (to make a slurry)
- In a large pan, heat the olive oil over medium heat. Once hot, add the onion, pepper, and garlic.
- Cook until soft, about 5-6 minutes.
- Add the vegetable broth, Cajun seasoning, salt and pepper, potatoes, and peas.
- Bring everything to a boil, stirring occasionally, then cover and turn the heat down to a low simmer. Cook until the potatoes are tender, about 25 minutes.
- Remove the lid, add the shrimp, and cook for an additional 4-5 minutes until the shrimp are no longer translucent.
- Add the cornstarch slurry and stir. Allow the stew to simmer for a few more minutes until thickened.
Wendy – you can absolutely freeze leftover stock. I do it all the time!
Wendy Brown says
I like the idea of making my own stock. Now I cook everything with stock instead of fat. I’ve made roux’s before and they do make it creamy. I am going to definitely use this technique. With my own stock I can control the sodium. This sounds delicious and I love one pot meals! Do you think I can freeze any leftover stock?
I think I have a new motto – “Keep whisking” 🙂
Donna @ Cookistry says
I am sooo looking forward to making that stew. Nice job getting the post up despite all your setbacks, too!
Judy@Savoring Today says
Glad you got life put back together after Irene – any time you have to evacuate your home it’s a big deal! LOVE how you just kept whisking with the ice, ha, that’s what we do in life and in the kitchen, right?! Great post.
Thanks, guys! I’d much rather be cooking than cleaning up. Need to get that pesky propane situation cleared up or I’ll be using other kitchens that aren’t my own 🙂
Susan B says
Great Job on the Stew! Know all to well what it is like to have to leave home and not return, as I live on the Gulf Coast. The year of Katrina,we left home 4 times within 6 weeks. Glad you are back safe and sound and ready to join the party! Look forward to cooking with you, and enjoyed your website!
Heather | Farmgirl Gourmet says
Wow…looks great! Welcome home…if I wasn’t on the left coast, I’d come help you clean up the garage. Great post!