By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
467 cal · 65 min
Smothered Shrimp
Recipe GLPR3b4397de7db054
Tender shrimp coated in seasoned flour and lightly fried until pink, then simmered in a savory garlic-infused gravy with caramelized onions. This classic dish is served over fluffy white rice, creating a comforting and flavorful meal inspired by Mediterranean and Creole traditions.
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Ingredients
3 tablespoons Oil for frying
2 pounds Fresh or frozen shrimp, thawed, peeled, and deveined
1 teaspoon Black pepper
2 teaspoons Garlic powder
1 teaspoon Salt
½ cup All-purpose flour for dredging
3 tablespoons All-purpose flour for roux
1 Large onion, chopped
1½ cups Water
4 cups Cooked white rice
Directions
Heat 3 tablespoons of oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
In a small bowl, combine 1 teaspoon black pepper, 1 teaspoon garlic powder, and ½ teaspoon salt. Dust the shrimp evenly with this seasoning mixture.
Place ½ cup flour in a shallow dish. Dredge each seasoned shrimp in the flour, coating all sides and shaking off any excess. Work in batches to avoid crowding the bowl.
Carefully place the floured shrimp into the hot oil. Fry for approximately 2 minutes per side until they turn pink and curl slightly. Do not overcrowd the pan; fry in batches if needed. Remove the cooked shrimp with a slotted spoon and drain on paper towels.
In the same skillet with the remaining oil and browned bits, add the chopped onion. Sauté over medium heat for 4 to 5 minutes, stirring occasionally, until the onion begins to soften and lightly brown.
Sprinkle 3 tablespoons of flour over the onions and whisk constantly for about 1 minute to form a smooth, light brown roux.
Season the roux with the remaining ½ teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder. Mix well to incorporate.
Gradually whisk in the water, about ¼ cup at a time, stirring constantly to avoid lumps. Continue until you reach your desired sauce consistency—it should be thick enough to coat a spoon but still pourable. You may not need all the water.
Return the cooked shrimp to the skillet and stir to coat with the gravy. Reduce heat to medium-low and simmer gently for 10 minutes, stirring occasionally, allowing the shrimp to absorb the flavors.
Taste and adjust seasonings with salt and pepper as needed. Serve the smothered shrimp over the cooked white rice, spooning the savory gravy generously over each portion.
Comments
Smothered shrimp checks several boxes for a Charlotte weeknight: shrimp is excellent locally and competitively priced at any of the major chains, the ingredient list is bare-bones and available everywhere (onion, garlic powder, rice, flour), and the dish should reheat fine. However, the stated 65 minutes is optimistic—prepping shrimp, dredging, browning, simmering the gravy, and cooking rice realistically runs 75-80 minutes, and the constant attention to a shrimp dish (which can toughen if overcooked) makes this less of a set-it-and-forget-it family meal. The price per serving stays low, probably $3–4 with local Gulf or Atlantic shrimp, but the tight timing margin and fussy nature of the protein keeps this from a higher score.
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