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.
Monica Jones says
I want to make the shrimp and grits for a baby shower. How do I keep grits creamy and shrimp not over cooked throughout the warming / sitting time?
ImmaculateBites says
If you cook the shrimp for 5 minutes it would be just fine.
Hold in a crockpot and turn to the warm setting.Grits thicken as they sit -so stir the grits occasionally and add about a tablespoon of water at a time if they become too thick.
Dale Sayler says
By far the BEST recipe for shrimp and grits!! And I have tried many! Just a little heat in the background made this an over the top dish! Sooo Flavorful! I made it for dinner but I already has two helpings! WOW! I am going to check out what else you have on your board!
ImmaculateBites says
OH MY! Thank you so much!!! Really appreciate you taking the time to share this glowing review with me.
Janice says
This was amazing! I made it for my boyfriend and he raved about it, too! The grits were so creamy and delicious and the shrimp added just the right amount of kick. (I didn’t make the cajun salt, I just used Tony Cachere’s) We had leftovers the next day, and it was just as good the second time – and we fried some leftover grits for breakfast, too! Thank you for sharing this – it will definitely be one I make again and again!
ImmaculateBites says
YESS! Thank you so much for the glowing feedback Janice . I SOOO frying my leftover grits next time. Can’t wait.
Jocelyn V says
Can you please tell me, what is cajun salt? Thanks!
ImmaculateBites says
It’s a blend of spices . Check out this recipe here https://www.africanbites.com/creole-seasoning/.
chamzo says
thanks for tips on preparing these tasty meals but i do not see where the bacon was added. can you please say when you add the bacon?
ImmaculateBites says
I have updated recipe to make it clearer . Thanks
Phil says
So the bacon is just for seasoning?
ImmaculateBites says
No ,you use the bacon fat to flavor the shrimp too. You can add the bacon during the cooking process . It’s optional! I like mine crispy .
paola says
I’m Italian, I live in North Carolina, and I tried your recipe last night. Absolutely delicious, no one believed it was the first time I prepared grits and shrimp. The explanation is clear and the recipe is fantastic. I’ve added another great American recipe to my American cooking curriculum. Thank you
ImmaculateBites says
Woo hoo! It sure is an American Classic! Thanks the glowing review and taking time out to let me know. Have a Great Day
Al Bender says
For the Grits ingredients, what is meant by “3 cups milk sub with water”? Hope to prepare for my grandson tonight. Thanks much
ImmaculateBites says
Hi Al! It means you can either use 3 cups milk or water. Happy Cooking!!!
Louisiana Lady says
I’m a true New Orleans Lady and a self proclaimed southern cook, I am visiting Beaumont Texas enjoying my Sister-n-Law’s company. Using fresh home grown ingredients from her Black Creek Farms organic greenhouse to enjoy your Shrimp and Grits recipe, I can honestly shout out ” Best Recipe hands down! ”
Sincerely,
Louisiana Ladies Down South
ImmaculateBites says
Oh Boy! That’s HUGE coming from you Louisiana Lady. Hope you are having a blast in Texas. THANK YOU SO MUCH!!!
Vee Woo says
Absolutely the best shrimp and grits recipe online. Thank you for this scrumptious dish. It was delicious!
ImmaculateBites says
Woo hoo!!! So fantastic to hear Vee Woo, thanks for letting me know!
Cindy says
Broth isn’t listed in ingredients.
ImmaculateBites says
Thanks for letting me know Cindy. It’s included in the instructions, will update recipe to make it clearer.
whitney says
Hey Imma what type of broth does the recipe call for?
ImmaculateBites says
Hi Whitney! I used chicken broth .
Sitome Mebrahtu says
Hi,
Once the milk is boiled but before the grits are added, are we to remove the bay leaf or does it stay in frombeginnjng to end?
ImmaculateBites says
Yes, you are suppose to remove the bay leaf , after the milk is boiled.
Susan says
Great meal everone enjoy it and so did i,happy new year thanks.
ImmaculateBites says
Awesome! Happy New Year!!!!
Brittney says
Made this for my class graduation and they were in awh!!!
You are absolutely a god send thank you for sharing!!
Didina Gnagnide Angorinie says
Merry Christmas Imma!!
You are my go-to website for African diaspora cuisine. And a very sweet and pretty woman to boot!
ImmaculateBites says
Aww thank you so much Didina! You are SO Sweet ! Your are the BEST!!!!
Merry Christmas my friend.
LOBrien says
Made this for dinner tonight. Everything was absolutely fabulous, and those grits were to die for! I can see the grits making many appearances with all sorts of toppings. Thank you so much for posting.
ImmaculateBites says
Awesome! Thank you so much for taking the time to let me know . I appreciate you!!!
Trina Melton says
This recipe was so good I have made it 3 times and shared it with friends. Thank love it
ImmaculateBites says
3 times? YESS! Thank you so much !
Shawn says
What broth or stock do you use?
ImmaculateBites says
I used chicken stock.