Cajun Shrimp and Grits is a Southern classic featuring spicy, saucy shrimp over creamy, cheesy grits. This dish is both elegant and comforting, delivering a flavor explosion in under 30 minutes. Perfect for brunch or dinner, this Cajun Shrimp and Grits recipe brings restaurant-quality soul food to your home kitchen.
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Why You’ll Love This Cajun Shrimp and Grits
- Flavor explosion: Heat from Cajun seasoning, richness from butter, and a bright lemon finish.
- Fancy yet easy: Restaurant-quality meal ready in about 30 minutes with minimal stress.
- Perfect textures: Creamy grits meet plump, seared shrimp in a glossy sauce.
- Versatile template: Easily adjust spice, cheese, or ingredients to suit your taste.
Ingredients & Tools
For the Grits:
- 1 cup stone-ground grits (not instant)
- 4 cups chicken or vegetable stock
- 1 cup sharp cheddar cheese, grated
- 2 tbsp unsalted butter
- 1/4 cup heavy cream (or whole milk)
- To taste salt and black pepper
For the Shrimp:
- 1 lb large raw shrimp, peeled and deveined
- 2 tbsp Cajun seasoning
- 3 garlic cloves, minced
- 1 small yellow onion, finely chopped
- 1 bell pepper (any color), chopped
- 2 stalks celery, finely chopped
- 4 tbsp unsalted butter, divided
- 1/2 cup chicken stock
- 2 tbsp fresh lemon juice
- 2 scallions, thinly sliced, for garnish
Tools: A heavy-bottomed medium saucepan for the grits, a large skillet (cast iron is ideal) for the shrimp, a wooden spoon, and a whisk.
Notes: Don’t use instant grits—stone-ground have better texture and flavor. Use store-bought or homemade Cajun seasoning (paprika, garlic powder, onion powder, oregano, thyme, cayenne).
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 32 g |
| Fat: | 24 g |
| Carbs: | 42 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Get your shrimp right. I highly recommend using raw, peeled, and deveined shrimp for the best texture. If they’re frozen, just thaw them overnight in the fridge or under cold running water. Pat them very dry with paper towels before seasoning—this is the secret to a good sear instead of a steam.
- The “Holy Trinity” is non-negotiable. In Cajun and Creole cooking, the base of onion, bell pepper, and celery is essential. It builds a foundational flavor that’s aromatic, slightly sweet, and wonderfully savory. Don’t skip it!
- Don’t rush the grits. Good grits need a little patience. A steady, low simmer and frequent stirring are what give you that dreamy, creamy consistency without any lumps. Think of it as your kitchen meditation time.
- Taste your Cajun seasoning. Spice blends can vary wildly in heat level and saltiness. Give yours a quick taste before you coat the shrimp. This lets you adjust the amount you use so the dish is perfectly seasoned for your palate.
How to Make Cajun Shrimp and Grits
Step 1: Cook the Grits. In your medium saucepan, bring the 4 cups of chicken stock to a boil over high heat. Slowly whisk in the grits to prevent any lumps from forming. Once it returns to a boil, reduce the heat to low and let it simmer gently. You’ll need to stir it frequently with a wooden spoon—about every 3-4 minutes—for 20-25 minutes. The grits will thicken and become tender. When they’re done, stir in the butter, grated cheddar, and heavy cream. Season with salt and pepper to taste, then cover and keep warm over the lowest possible heat.
Step 2: Prep and Season the Shrimp. While the grits are cooking, pat your shrimp completely dry with paper towels and place them in a bowl. Toss them thoroughly with the 2 tablespoons of Cajun seasoning, making sure each shrimp is evenly coated. This not only seasons them but will help create a beautiful, flavorful crust when they hit the hot pan.
Step 3: Sauté the Holy Trinity. Place your large skillet over medium-high heat and add 2 tablespoons of the butter. Once it’s melted and foamy, add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice the amazing aroma starting to build—that’s the flavor foundation right there.
Step 4: Cook the Shrimp. Push the sautéed vegetables to the outer edges of the skillet, creating a clear space in the center. Add the remaining 2 tablespoons of butter to the center. Once melted, add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it! Now, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, just until they turn pink and opaque and develop a slight sear.
Step 5: Create the Pan Sauce. This is where the magic happens. Pour the 1/2 cup of chicken stock and the 2 tablespoons of lemon juice into the skillet with the shrimp and vegetables. Use your wooden spoon to scrape up all the browned, flavorful bits from the bottom of the pan—that’s pure gold! Let the sauce bubble and reduce for 2-3 minutes until it slightly thickens and coats the back of a spoon.
Step 6: Assemble and Serve. Give your warm grits a final stir—you might need to add a splash of stock or water if they’ve thickened up too much. Divide the creamy grits among four bowls. Top generously with the Cajun shrimp and all that glorious sauce from the pan. Finish with a sprinkle of fresh sliced scallions for a bit of color and a fresh, oniony bite.
Storage & Freshness Guide
- Fridge: Store shrimp and grits separately in airtight containers for up to 2 days.
- Freezer: Freeze grits only for up to 1 month; shrimp do not freeze well after cooking.
- Reviving: Reheat grits slowly with extra stock or milk; warm shrimp gently in a skillet.
Serving Suggestions
Complementary Dishes
- A simple green salad with a tangy vinaigrette — The crisp, acidic greens cut through the richness of the grits and shrimp beautifully, balancing the whole meal.
- Buttery cornbread or crusty French bread — You’ll want something to sop up every last drop of that incredible Cajun pan sauce, trust me.
- Sautéed garlicky greens like collards or kale — They add a earthy, robust element that complements the spice and makes the plate feel even more complete.
Drinks
- A crisp, cold lager or pale ale — The carbonation and slight bitterness are a fantastic palate cleanser against the spicy, rich flavors of the dish.
- A classic Sweet Iced Tea — It’s the traditional Southern pairing for a reason—the sweetness is a perfect counterpoint to the heat.
- A zesty Sauvignon Blanc — Look for one with notes of citrus and grapefruit; its bright acidity will lift all the flavors and refresh your taste buds.
Something Sweet
- Warm bread pudding with a whiskey sauce — It continues the Southern comfort theme and the warm, custardy dessert feels like a natural, decadent progression.
- Key Lime Pie — The sharp, tangy lime filling is a brilliant, refreshing finish that cuts through the lingering spices from the main course.
- Simple vanilla bean ice cream with pralines — Sometimes, you just can’t beat the classic combo of cool, creamy ice cream and a little crunchy, nutty sweetness.
Top Mistakes to Avoid
- Mistake: Using instant grits. They turn to gluey mush and lack the robust corn flavor and pleasing texture of stone-ground grits. The extra cooking time is absolutely worth it for the final result.
- Mistake: Overcooking the shrimp. Shrimp cook in a flash and become tough and rubbery if left on the heat for too long. As soon as they curl and turn pink and opaque, they’re done. Pull them off the heat immediately.
- Mistake: Not deglazing the pan properly. Those browned bits stuck to the bottom of your skillet are packed with flavor. If you don’t add the liquid and scrape them up, you’re missing out on the best part of the sauce!
- Mistake: Skipping the rest before serving. Let the finished dish sit for just a minute or two before you dig in. This allows the grits to set slightly and the flavors to meld together perfectly.
Expert Tips
- Tip: Make your own Cajun seasoning. It’s surprisingly simple and lets you control the salt and heat. A great starting point is 2 tbsp paprika, 1 tbsp each of garlic powder and onion powder, 1 tsp each of dried oregano, thyme, and black pepper, and 1/2 tsp (or more) of cayenne.
- Tip: Cook your grits in stock instead of water. This is a total game-changer. Using chicken or vegetable stock instead of plain water infuses the grits with a deep, savory flavor from the inside out.
- Tip: Add a splash of hot sauce to the finished sauce. If you taste the finished shrimp and sauce and want an extra kick, a dash of your favorite hot sauce (like Crystal or Tabasco) stirred in at the very end adds a great vinegary heat.
- Tip: Get your pan seriously hot for the shrimp. A properly preheated skillet is key to getting a nice sear on the shrimp instead of just boiling them in their own juices. You should hear a definite sizzle when they hit the butter.
FAQs
Can I make this dish ahead of time?
You can prep the components separately. Cook the grits and store them in an airtight container in the fridge for up to 2 days—they will thicken considerably, so you’ll need to reheat them slowly with a splash of stock or milk to bring them back to life. The veggie trinity can be chopped a day in advance. I’d recommend cooking the shrimp fresh, though, as they don’t reheat well and can become tough.
What can I use instead of heavy cream in the grits?
Whole milk is a perfectly fine substitute and will still give you a creamy result, though it will be a touch less rich. For a dairy-free version, unsweetened canned coconut milk works surprisingly well and adds a very subtle, pleasant sweetness that pairs nicely with the spicy shrimp.
My sauce is too thin. How can I thicken it?
If your pan sauce hasn’t reduced enough, you can mix a teaspoon of cornstarch with a tablespoon of cold water to create a slurry. Whisk this into the simmering sauce and let it cook for another minute—it should thicken up nicely. Alternatively, just let it bubble for a bit longer over medium heat.
Is this recipe very spicy?
It has a definite kick, but the level of heat is totally in your control. The creaminess of the cheesy grits does a great job of balancing the spice. If you’re sensitive to heat, use a mild Cajun seasoning and start with just one tablespoon on the shrimp, then you can always add more at the end.
Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more economical and just as good, as they’re typically frozen shortly after being caught. The key is to thaw them properly. The best method is to place them in a sealed bag and submerge them in cold water in the sink for about 30 minutes. Never thaw shrimp in warm water or the microwave, as this can ruin their texture.
Cajun Shrimp And Grits
Make restaurant-quality Cajun Shrimp and Grits at home in 30 minutes! Creamy grits topped with spicy shrimp create the ultimate comfort meal. Get the easy recipe now!
Ingredients
For the Grits:
-
1 cup stone-ground grits (not instant)
-
4 cups chicken or vegetable stock
-
1 cup sharp cheddar cheese (grated)
-
2 tbsp unsalted butter
-
1/4 cup heavy cream (or whole milk)
-
salt and black pepper (to taste)
For the Shrimp:
-
1 lb large raw shrimp (peeled and deveined)
-
2 tbsp Cajun seasoning
-
3 cloves garlic (minced)
-
1 small yellow onion (finely chopped)
-
1 bell pepper (any color, chopped)
-
2 stalks celery (finely chopped)
-
4 tbsp unsalted butter (divided)
-
1/2 cup chicken stock
-
2 tbsp fresh lemon juice
-
2 scallions (thinly sliced, for garnish)
Instructions
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In your medium saucepan, bring the 4 cups of chicken stock to a boil over high heat. Slowly whisk in the grits to prevent any lumps from forming. Once it returns to a boil, reduce the heat to low and let it simmer gently. You’ll need to stir it frequently with a wooden spoon—about every 3-4 minutes—for 20-25 minutes. The grits will thicken and become tender. When they’re done, stir in the butter, grated cheddar, and heavy cream. Season with salt and pepper to taste, then cover and keep warm over the lowest possible heat.01
-
While the grits are cooking, pat your shrimp completely dry with paper towels and place them in a bowl. Toss them thoroughly with the 2 tablespoons of Cajun seasoning, making sure each shrimp is evenly coated. This not only seasons them but will help create a beautiful, flavorful crust when they hit the hot pan.02
-
Place your large skillet over medium-high heat and add 2 tablespoons of the butter. Once it’s melted and foamy, add the chopped onion, bell pepper, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion becomes translucent. You’ll notice the amazing aroma starting to build—that’s the flavor foundation right there.03
-
Push the sautéed vegetables to the outer edges of the skillet, creating a clear space in the center. Add the remaining 2 tablespoons of butter to the center. Once melted, add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it! Now, add the seasoned shrimp in a single layer. Cook for 2-3 minutes per side, just until they turn pink and opaque and develop a slight sear.04
-
Pour the 1/2 cup of chicken stock and the 2 tablespoons of lemon juice into the skillet with the shrimp and vegetables. Use your wooden spoon to scrape up all the browned, flavorful bits from the bottom of the pan—that’s pure gold! Let the sauce bubble and reduce for 2-3 minutes until it slightly thickens and coats the back of a spoon.05
-
Give your warm grits a final stir—you might need to add a splash of stock or water if they’ve thickened up too much. Divide the creamy grits among four bowls. Top generously with the Cajun shrimp and all that glorious sauce from the pan. Finish with a sprinkle of fresh sliced scallions for a bit of color and a fresh, oniony bite.06
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