Cajun Shrimp and Grits are creamy, soul-satisfying grits topped with juicy, bold, and spicy, Cajun-seasoned shrimp. An elevated classic Southern comfort food guaranteed to please!
Spring fades, summer winds down, fall knocks down the front door, and soon enough, it’s the merry holiday season. Life is a fast-paced cycle with people spending their days and weeks shopping, cooking, cleaning, and partying. It never ends, does it?
But for now, let’s slow down and take a deep breath. And let’s be grateful and make the most of whatever our life blesses us with by enjoying this ever-comforting Cajun shrimp and grits recipe.
Content…Where Grits Come From |
Where Do Grits Come From?
Grits are ground white or yellow corn and coarsely ground for a toothier texture. This native American grain has become a standard gluten-free staple in many pantries. People made the corn’s nutrition more available through a lye process, and then called it hominy.
In the Southern part of the U.S., grits (ground hominy) are enjoyed savory or sweet. But one of my favorite ways to have comfort food grits is to pair them with Cajun shrimp for dinner.
But before you run off to the store to buy a bag, please check out the type of grits your recipe calls for. I used quick grits for ease of cooking and finer texture for this recipe, but you could use less processed stone-ground grits. And you may like my recipe for just plain grits.
What You Need for Cajun Shrimp and Grits
- Bacon – Do we need an explanation of this tasty ingredient? This guy is even good in a chocolate cake.
- Seasonings – Garlic, onion, and Cajun seasonings make this shrimp and grits recipe worth its weight in gold. Adjust amounts to your tastes.😉
- Shrimp – These guys are some of my favorite seafood because they’re more affordable than lobster. They are sweet, juicy, and tasty on top of silky grits. You could use crawfish or crab for a delicious twist.
- Milk enhances the creaminess, but you could replace it with water or broth. If you want a dairy-free version without sacrificing milk, neutral-flavored nut milk will work fine.
- Grits – The star player in this recipe is so filling and nourishing. Sometimes, I use quick or instant grits to save time, but coarsely ground polenta also works in a pinch.
- Cheese – The distinctive umami flavor of this dairy product is amazing. Smoked cheddar cheese is the best, but you can omit it if you prefer.
How to Make Cajun Spiced Shrimp and Grits
- Saute the Bacon – Heat a large skillet over medium heat, and fry bacon until brown and crisp (3-5 minutes). Remove bacon from skillet and transfer to a plate. Some bacon drippings will be left in the pan (about 3 tablespoons). (Photos 1-2)
- Saute the Shrimp – Add a tablespoon of oil or butter to the pan, followed by peeled and deveined shrimp. Then season with Cajun salt, and sauté shrimp for 3-4 minutes. Set aside. (Photo 3)
- Seasonings – Add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth or more – adjust to preference. Continue cooking for another 3 minutes. (Photo 4)
- Cook the Shrimp – Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crisp bacon, and adjust the seasonings with salt and pepper. Remove the mix from the heat and serve over your grits.
- Heat the Liquids – Start by adding water, milk, bay leaf, and salt to a heavy saucepan. Bring to a boil. (Photo 5)
- Add the Grits – Gradually whisk in the grits until you have added the whole thing to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
- Simmer – Reduce heat and cook grits at barely a simmer, covered, frequently stirring, until water is fully absorbed and grits thickened (about 15 minutes). Then remove grits from heat; add butter and cheese. (Photo 6-8)
- Serve – Stir with a whisk until the cheese melts. Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!
Note: Add about two tablespoons of cream cheese for extra creaminess.
Tasty Twists
- Cheese Swap – Adding smoked Gouda makes it even more comforting and amps up a classic cheese grits recipe
- Sausage or Ham – Bacon makes everything better, but so do sausage and ham. My favorite is andouille sausage. So add some in for a meat lover’s feast
- More Toppings – You could top your cheesy grits with other proteins instead of shrimp, like grilled chicken or salmon. Yum!
- I love the rustic feel of stone-ground grits, and they’re better for you, too. They do take a little longer to cook, and they can be hard to come by. Your best bet would be a health-food store or Amazon
Recipe Notes
- For more flavor, replace the water with chicken or vegetable stock.
- Remember that this recipe is best cooked low and slow. You don’t want to scorch the pan before your grits are cooked.
- For extra creamy grits, stir in a tablespoon or two of heavy cream when adding your cheese.
Make-Ahead and Storage
You can make this Cajun shrimp and grits recipe ahead for a quick and easy weeknight dinner. Cook your shrimp according to the instructions, then let them cool and store them in an airtight container in the fridge.
Do the same with your grits. It’s best to keep them separate and use them within a couple of days—ditto on the leftovers.
Simply add milk or stock when reheating grits over low heat on the stovetop while stirring it occasionally. Melt in more cheese if desired. While the grits are warming up, reheat the shrimp in a pan on low, occasionally stirring until heated through.
What to Enjoy With Cajun Shrimp and Grits
Cajun shrimp and grits already make a fantastic meal combination. But if you want to add more, that’s perfectly fine. Something on the lighter side, like these dinner rolls to sop up all the goodness, is outstanding.
You can also have fried okra with remoulade sauce on the side or a tossed salad with some lemon vinaigrette. These collard greens and vinegar coleslaw fit the bill.
More Comfort Food Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”SFS3WcrD” upload-date=”Mon Aug 06 2018 20:14:42 GMT+0000 (Coordinated Universal Time)” name=”Cajun Shrimp and Grits” description=”Cajun Shrimp and Grits- Creamy Grits with Cajun Shrimp , a Southern Classic Elevated! With Bold and Spicy Seasonings . Guaranteed to Please!”]
This post was first published in December 2016 and has been updated with additional tips, gorgeous photos, and a video
Cajun Shrimp and Grits
Ingredients
Cajun Shrimp
- 5 thick slices bacon, chopped
- 1-1½ pounds (450-680g) extra large or jumbo shrimp, peeled and deveined
- 1 teaspoon (5g) Cajun seasoning salt
- 2 teaspoons (10g) garlic, minced
- 1 teaspoon (2g) smoked paprika
- ½ cup (93g) red bell pepper, diced
- 2 tablespoons (8g) parsley, chopped
- 2 green onions, thinly sliced
- ¼ cup (60ml) or more broth (or stock)
- ½ lemon (optional)
- salt and pepper
Grits
- 2 cups (475ml) water
- 3 cups (710ml) milk or water or sub with water
- 1 bay leaf
- salt to taste
- 1 cup (150g) quick grits
- 3-4 tablespoons (42-56g) unsalted butter
- 1-2 cups (113-226g) white sharp cheddar cheese (preferably smoked)
Instructions
Cajun Shrimp
- In a large skillet over medium heat, sauté bacon until brown and crisp (3-5 minutes).
- Remove bacon from skillet and transfer to a plate. Leave about 3 tablespoons of bacon drippings in the pan.
- Add a tablespoon of oil or butter to the pan, followed by shrimp. Season with Cajun seasoning salt, and sauté shrimp for 3-4 minutes. Set aside.
- Add garlic, paprika, bell pepper, parsley, and green onions to the pan. Add about ¼ cup of broth (adjust to preference). Continue cooking for another 3 minutes.
- Add shrimp towards the last minute with lemon juice if desired, and adjust to taste. Throw in the crispy bacon, and adjust the seasonings with salt and pepper.
- Remove the mix from the heat and serve over your grits.
Grits
- Bring the water, milk, bay leaf, and salt to a boil in a heavy saucepan.
- Gradually whisk in the grits until you have added them all to the pot. Keep stirring with a whisk to prevent lumps. You may need to remove the saucepan from heat while getting rid of lumps.
- Reduce heat and cook grits at a bare simmer, covered, frequently stirring, until water is fully absorbed and grits thickened (about 15 minutes).
- Remove grits from heat, and add butter and cheese. Stir with a whisk until the cheese melts.
- Assemble the dish by placing the grits at the bottom of a shallow bowl, then the Cajun shrimp and sauce on top. Enjoy piping hot!
Tips & Notes:
- For more flavor, you may replace the water with a stock.
- Remember that this recipe is best cooked low and slow. You don’t want to scorch the pan before your grits are cooked.
- For extra creamy grits, you can stir in a tablespoon or two of heavy cream at the same time you add your cheese.
- For thicker grits, reduce the water by a cup. Then add more if it gets too thick.
- Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.
Stephanie Pierson says
Had to come back and leave a review after finally trying this. It was incredible – day of, and even reheated quickly in the microwave the day after. I love to order Shrimp and Grits when I catch it on a menu, but this was my first time attempting it at home. This recipe was so easy to follow, and produced the best version of this dish I’ve ever tried. I was so proud of myself and wanted to thank you! Can’t wait to make this again!
Imma says
Nothing beats homemade :). I am so glad you loved this recipe, Stephanie. Thank you for the feedback!
Jamie Griffin says
First time making shrimp and grits. Scoured the internet for recipes and came across this one and knew I had to make it. Well it turned out amazing! Even my husband who isn’t a shrimp and grits guy devoured it and raved over it. Thanks
Imma says
Awesome! I am so glad this was a hit! Thanks for sharing! 🙂
Sydell says
My go to shrimp recipe
Imma says
Thank you, . Stay tuned for more amazing recipes.
Lisa M says
I used corn grits and smoked gouda. This is perfect Nola Sunday brunch recipe. I added more garlic.
Imma says
Sounds great, a Perfect combination. Thank you so much for trying this recipe and sharing your valuable feedback:) Stay tuned and enjoy more amazing recipe!
Coastal Cowgirl says
I live on the Carolina coast and have tried shrimp and grits in many restaurants as well as several recipes. This is the best hands down.
Imma says
I am glad you like it, thanks for sharing. Visit the blog regularly and find more amazing recipes 🙂
Vickie H says
This is my one and only go to recipe for Cajun Shrimp and Grits. A favorite in my house and I find myself tripling the recipe each time I make it just to insure there are leftovers..Thanks a bunch
Imma says
wahoo!!! so good to hear that, feel really amazed to read such comments. Thank you so much for your love and support, on a lighter note if you can add rating as well it would be really appriciated 🙂
Lula Pearl says
My husband and love this recipe so much. I have made it on two separate occasions each time making a second batch because we’ve eaten the first up faster than expected. My husband does not eat shrimp so I make it with chicken instead. I’ve prefer chicken thighs over breast.
Imma says
Great to hear about your experience, yeah it would be ok to use chicken. Thank you for your feedback!!!
Lisa H. says
Thank you for sharing this amazing recipe! I followed it as written and the combination was scrumptious. Restaurant quality and special event worthy! Highly recommend!
Imma says
Amazing, Your words made my day!!! Thanks for trying this recipe
Kristen Dutton says
I made this about two months ago and my husband and friends are still talking about it. I researched different recipes and decided this was the one to make. Never made the dish before but it is one of my favorite thing to order at restaurants. So I am a shrimp and grits snob, and in my snobbish opinion, this is the best recipes. Beats any restaurant version. Only alteration was that I added sliced sausage.
Imma says
Hi Kristen,
Thank you so much for your words. I am sure you would love more recipes if you try. So go ahead and surprise everyone! Yayy!
Cynthia Hill says
This is the best shrimp & grits recipe – I made today and my family was over the moon.
imma africanbites says
Wohoo! So happy it turned out great for you.
Kristene Rodrigues says
I made a few modifications to the recipe due to ingredients on hand, and food intolerances. It was the best shrimp and grits I have ever had, and will be my go-to recipe from now on (with the mods). Had to use polenta instead of grits, but they were stone ground, and aside from taking a bit longer to cook, were on point in both flavor and texture. Also, I cannot use dairy, so used non-dairy milk in place of regular milk and nutritional yeast in place of cheese.
Barb s says
I love this recipe! I added some sauteed andouille sausage along with the bacon. This recipe is a keeper!
Mia says
I’ve tried this recipe twice. Delicious both times. I love this. Great comfort food.
Vickie O says
So delicious!!!
ImmaculateBites says
Thanks! 🙂
Nicki says
This is one of the best shrimp and grits recipes I’ve found so far. thank you so much for the step-by-step directions. very helpful.
twas delicious!!
ImmaculateBites says
Great! Thanks so much Nicki.