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.
Margit says
Yum. I was cooking for a pescatarian tonight, so I left out the bacon and sauteed the shrimp in peanut oil to give it some extra flavor. I substituted white wine for the chicken stock. The recipe was a big success. The only other flavor change I’d make is next time, I think I’ll omit the bay leaf. I love bay leaves in rice but in the grits it gave a strange flavor that didn’t quite work for us. However, all the food was consumed with enthusiasm!
Andrea Borrelli says
Making this tonight for a birthday party, so I hope you get this email soon. Two questions. If I’m using 5-minute grits do I still use the same amount of liquids? ( the canister says 4 cups of liquids for one cup grits ). And tho I’m sure it’s not exactly the same, can i use store bought cajun seasoning in place of the cajun salt? I have a McCormick blend.
ImmaculateBites says
I would use 3 1/2 cups . Add a little more for desired amount of thickness. Yes, store-bought cajun seasoning works as well.
Massiel says
Hi there! I’ve made this a couple of times and it has been fantastic! We are planning a surprise party for my mother – in – law’s 87th birthday party and my husband requested for me to prepare the shrimp as one of the dishes to serve. I am planning on getting about 5lbs of shrimp. Should I double up on the ingredients? What would you recommend?
ImmaculateBites says
So happy to hear this Massiel. Yes, double the ingredients. You might have to add more or less spice paprika and/or cajun salt . Adjust to taste
Brenda says
The recipe shows serving the shrimp over the grits. Can this be mixed all together to take to a potluck meal?
Ms.Trina says
OMG!!!!!!!!!!! THIS WAS SO SO YUMMY
THE FIRST TIME I EVER HAD SHRIMP AND GRITS AN FROM MY OWN KITCHEN THANKS….
YES I WELL BE PREPARING THIS AGAIN,AGAIN &AGAIN….
imma africanbites says
Yaaay! Glad you love it as much as I do, Ms. Trina. Thank you for the time.
Angela says
SCRUMPTIOUS!
imma africanbites says
Thank you! Enjoy!
Carmen says
OMG thank you so much for this recipe. My son is a very picky eater and I am trying different dishes to see if he liked it. He absolutely loved it he had second lol. I took leftovers to work with me and my co-worker was taking her bread and cleaning the sauce of the plate lol I shared the recipe with her. My son took a picture and shared with friends saying his my mom should have been a chef all credit goes to you. Thanks again.
imma africanbites says
Awww, what a sweet son you have. I’m so happy you guys liked it as much as I do. 🙂
Alicia Taylor says
We had this for dinner tonight. I am a pescatarian so I left out the bacon. Finally, someone who knows how to make the food I grew up eating. Delicious
ImmaculateBites says
Aww thanks Alicia.
Jeff says
Question – is that 2 cups of water and 3 cups milk? Confused by the 3 cups milk sub with water. Making tonight for my wife’s 100 year old grandmother from NOLA!
ImmaculateBites says
Yes it is – 5 cups in total. I wish I get to live that old. Greetings to her from me . Hope she enjoys it as much as we do. Happy Cooking!!!
Kel says
What kind of broth?
ImmaculateBites says
I used chicken broth. Seafood or shrimp broth works best.
Nik says
Thanks! I made this for brunch at home. My husband and I completely enjoyed it!!!! We were comatose:) and loved every minute of it. Thanks for sharing!
imma africanbites says
I’m so happy you both love this, Nik. It’s a perfect comfort food especially this colder months.
Bina says
I really like this recipe. The flavors are on point, the ingredients are accessible, and the follow through is pretty easy. I used a bag of frozen deveined shrimp. I made it for a holiday lunch and my extended family loved it. It kinda makes me feel like a bonafide southerner. Will definitely make this again.
ImmaculateBites says
Thank you so much Bina! I really appreciate your kind words and I’m so happy you liked the Cajun Shrimp and grits . I agree – it’s so southern and a classic too 🙂 Thanks again and Happy New Year!
Miscue says
Made this Christmas Breakfast and it was a hit with all of my family and friends. My kids loved it so much they want it for breakfast again this morning. Thanks for an awesome recipe!
ImmaculateBites says
YESS!!! Once you make it you are hooked ! So glad to hear it was a hit with your family and friends.
Peter Pawinski says
Thanks for the recipe! I was at the supermarket yesterday morning when all of a sudden I got a hankering for shrimp and grits (which is a little odd, as I’ve only had shimp & grits maybe two or three times in my life.) I got on my phone, Googled “cajun shrimp and grits” and found your recipe. Absolutely fantastic. I really had to exercise self-control not to eat the entire pound of shrimp by myself. I went a little easy on the cheese, but otherwise, followed your instructions to a tee. This will forever be my go-to shrimp and grits recipe. Heck, I almost want to go out and buy another pound of shrimp so I could have it again tonight! 🙂
ImmaculateBites says
lol, that happens to me all the time .Thanks for taking the time to share this with me. Have a great weekend.
Chris says
Can you use half & half in place of milk?
ImmaculateBites says
yes you sure can.
Yolanda says
Hello, this looks delicious except for the fact that I’m allergic to shrimp. How would I substitute chicken instead? I’m new to Creole cooking. Thank you.
ImmaculateBites says
You would cut the chicken in bite size pieces , then cook as instructed – extending the cooking time about 10 minutes or until chicken is fully cooked .
Chris says
I made this today and it was EXCELLENT! Can’t wait for dinner so I can eat some more. 🙂 Thank you for posting!
ImmaculateBites says
Oh WOW! Thanks for feedback Chris. So happy to hear this!!!
Happy Holidays!!!
Margo says
I’m a new cook. When you say 3 cups milk sub water does that mean instead of 2 cups of water?
ImmaculateBites says
It means if you do not have milk you can replace it with 3 cups water. So 5 cups of water total.
Karen Rascoe - Miles says
How much lemon juice did you use? The ingredients just say ( 1 lemon juice). I”m about to be 51 years old on 11/25 and I never ate grits before…Just cream of wheat…LOL!! Your presentation of this dish looks delicious, I went grocery shopping yesterday and for our “Cook Together Fridays” my husband and I do every week, we will be making this. I can’t wait, anything with shrimp in it, I love!!
ImmaculateBites says
A Grits Virgin? Oh Boy! You are going to be head over heels with this! Perfect recipe to start with. I have made some changes to the recipe to make it even more clearer. Lemon juice is optional adjust to your taste buds. Oh, I want to know how works out for you. Wishing you the Very best on your Birthday!!!
Happy Cooking .