Maw Maw’s Shrimp and Mushrooms

Annete's Cooking

A creation from a true Cajun, this simple shrimp dish has lots of mushrooms and tons of flavor. Easy to make any day of the week, and it’s so good there is rarely a grain of rice leftover.

Maw Maw's Shrimp and Mushrooms

Did you know that not everyone from Louisiana is a Cajun? True Cajuns are descendants of the French settlers of Acadia — known today as Nova Scotia, Canada — who the British exiled in the mid-1700s for not swearing a loyal oath to the Royal Crown of Britain. These French Acadians settled along the southern most areas of Louisiana, creating a diverse culture unlike any other.

My grandmother was a genuine Cajun, and I still hold many fond memories of her in my heart. I remember family visits in the bayous of Grand Isle and Dulac, as well as living with her in a stilted house in Terrebonne Parish. The thing I remember most, though, is that she cooked all day long. From the wee hours of the morning until bedtime, she would make the most amazing foods from homemade bread to gumbo to crab boils. Everything was always fresh and so tasty.

This recipe is one of her creations, which she gave to my mother who then passed it down to me. It’s a simple shrimp dish with lots of mushrooms and tons of flavor. It’s easy to make any day of the week, and it’s so good there is rarely a grain of rice leftover.

Worry-Free Cooking | Annette's Cooking Worry-Free Cooking
  • If you don’t already have a rice cooker, I highly recommend you invest in one as soon as possible. These special cookers make perfectly cooked rice and other things like steamed veggies and mixed rice quick meals. Plus, it’ll save you lots of time in the kitchen. I use this Rice Cooker & Warmer, which does an outstanding job, every time.
  • My trusty and favorite Classic Cajun cookware works wonderfully for cooking the shrimps and mushrooms in this recipe. I use this pot all the time. It’s so versatile and cooks evenly every time.
Menu Planning | Annette's Cooking Menu Planning
  • If using a rice cooker with a warming feature, you can make the rice a day ahead. Keep it on warm until ready to serve.
  • Keep any leftover shrimp and mushroom sauce in an airtight container in the fridge for up to three days. Pop in the microwave for a few minutes to warm.
  • Complete your meal with a small side salad and some crusty French bread. Yummy!
  • This is the perfect recipe when you have mustgoes rice. In less than 15 minutes, you can have a full-on tasty sauce to scoop over your leftover rice. Voilà. A fresh new meal.
Helping Hand | Annette's Cooking Helping Hand
  • Any kind of rice will do; however, I’m a huge advocate of medium grain white rice. My favorites are Nishiki Medium Grain Rice and Botan Calrose Rice. Both cook well in a rice cooker and are moister and more tender than others I’ve tried.
  • I use canned mushrooms mostly because it’s easier. If you prefer fresh, use 1 cup of fresh sliced mushrooms instead.
  • A bottle of Spice World Squeeze Ginger is a staple in my fridge because it’s a handy, fresh-tasting alternative. If you prefer fresh ginger, go for it.
  • I always recommend cleaning and deveining shrimp when cooking. It’s well worth the few extra minutes to devein because that vein is the shrimp’s digestive tract. When you see that dark colored strip on the shrimp’s back, it means it’s filled with grit and waste — yep, that means poop.
  • Arrowroot, tapioca, and potato starch are good substitutes for cornstarch. I usually have all three on hand because they’re healthier choices. If using arrowroot or tapioca, you’ll want to increase the amount to 2 tablespoons.
  • Make sure your sauce is thick enough to stick on the rice and not run off the plate. If the sauce is still runny after adding the first teaspoon of cornstarch mixture, you can add another teaspoon of the mixture until reaching a good gravy-like thickness.
Maw Maw's Shrimp and Mushrooms

Maw Maw’s Shrimp and Mushrooms

Recipe by Annette (•‿•)

In less than 15 minutes, scoop a heaping helping of this shrimp and mushroom sauce over a plate of warm, cooked rice for a tasty meal that’s full of flavor.

Course: EntréeCuisine: Cajun


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  • 2 tablespoons 2 butter

  • 2 cups 2 celery, chopped

  • 1 6-ounce can 1 mushrooms, sliced or pieces, drained

  • 1-1/2 tablespoon 1-1/2 soy sauce

  • 1-1/2 teaspoon 1-1/2 ginger

  • 1/8 teaspoon 1/8 pepper

  • 1 tablespoon 1 cornstarch

  • 1/4 cup 1/4 water

  • 1/2 cup 1/2 beef broth

  • 1 pound 1 shrimp, cleaned and deveined

  • 2 cups 2 cooked rice


  • In a large skillet, melt butter. Add celery, mushrooms, soy sauce, ginger, and pepper. Cook about 5 minutes until celery is tender.
  • Add uncooked shrimp to the pot and cook about 2 – 3 minutes or until the shrimp turns pink on both sides.
  • In a glass, combine cornstarch in water and mix until clump free.
  • Stir cornstarch mixture and beef broth into celery and mushrooms. Cook another 1 to 2, stirring frequently, until mixture thickens.
  • Spoon each serving over ½ cup cooked, warm rice.
  • Garnish with green onions, as desired.
  • Serve and enjoy!

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