Cajun Shrimp and Grits is a Southern comfort-food classic that combines creamy, buttery grits with juicy shrimp coated in bold Cajun seasoning. The shrimp are quickly sautéed with garlic, peppers, and onions, then finished with a flavorful buttery sauce. It’s hearty enough for dinner but easy enough for a weeknight meal.
Ingredients
For the Grits
- 1 cup stone-ground or regular grits
- 4 cups chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup shredded sharp cheddar cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Cajun Shrimp
- 1½ pounds large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon Cajun seasoning
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 3 cloves garlic, minced
- ½ small onion, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ cup chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 green onions, sliced
Instructions
1. Make the Grits
Bring the chicken broth and milk to a gentle boil in a medium saucepan.
Slowly whisk in the grits to prevent lumps. Reduce the heat to low, cover, and cook according to the package directions, stirring occasionally, until the grits are thick and creamy.
Stir in the butter and shredded cheddar cheese. Season with salt and black pepper.
Keep warm over very low heat while preparing the shrimp.
2. Season the Shrimp
Pat the shrimp dry with paper towels.
Place them in a bowl and toss with the Cajun seasoning, smoked paprika, garlic powder, onion powder, and black pepper until evenly coated.
3. Cook the Vegetables
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the onion and bell peppers. Cook for about 3–4 minutes, until they begin to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
4. Cook the Shrimp
Add the seasoned shrimp to the skillet in a single layer.
Cook for about 2 minutes per side, or until the shrimp are opaque and cooked through.
Avoid overcooking, as shrimp can become rubbery.
5. Make the Cajun Sauce
Pour the chicken broth into the skillet and stir, scraping up any flavorful bits from the bottom.
Add the lemon juice and simmer for 1–2 minutes until the sauce slightly reduces.
Stir in the fresh parsley and green onions.
6. Assemble
Spoon a generous portion of creamy grits into each serving bowl.
Top with the Cajun shrimp, peppers, onions, and plenty of the buttery pan sauce.
Garnish with additional parsley or sliced green onions if desired.
Tips for the Best Shrimp and Grits
- Use large or jumbo shrimp for the best texture.
- Pat shrimp dry before seasoning so they sear rather than steam.
- Don’t overcrowd the skillet.
- Adjust the Cajun seasoning according to how spicy you like your food.
- Freshly shredded cheese melts more smoothly into the grits.
- Keep the grits warm and creamy by stirring in a splash of milk or broth if they become too thick.
Optional Additions
For an even heartier version, add cooked and crumbled bacon or sliced smoked sausage to the shrimp mixture.
You can also add a pinch of cayenne pepper for extra heat or a little hot sauce to the finished sauce.
Storage
Store leftover shrimp and grits separately in airtight containers in the refrigerator for up to 3 days.
Reheat the grits gently with a splash of milk or broth, stirring until creamy again. Reheat the shrimp just until warmed through to avoid overcooking.
Serving Suggestion
Serve Cajun Shrimp and Grits hot with sautéed greens, roasted vegetables, cornbread, or a simple side salad for a satisfying Southern-style dinner.