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.
Susan Ma says
Can I do it without bacon?
ImmaculateBites says
Of course you can.
Joyce says
This is better with bacon, as is everything IMHO, but I don’t have any, so I’m making it with bacon grease that I’ve saved. I’ll miss the bacon, of course.
ImmaculateBites says
Yes it is . Enjoy!
C Dorsey says
This recipe is fabulous! My family loves it and it’s always a hit! My husband is good with me making it anytime. Since I first made it, I’ve modified the recipe by adding extra bacon (always a given because I’m a bacon lover), three kinds of bell pepper, and any kind of smoked sausage. I also add a little butter along with the chicken stock to the shrimp mixture. Reading reviews I added a garlic and herb cream to the sauce. With or without the cream addition, this dish is scrumptious!!
ImmaculateBites says
Oh my, that sounds absolutely delish!!! Thank you for taking the time to leave this feedback, Chelesa! 🙂
Marie says
Can I use 5 cups of water instead of milk?
ImmaculateBites says
Yes you can do so.
Christal Johnson says
My family loved it! Very flavorful. I have a big family so I doubled the ingredients and everything tasted amazing. I used chicken stock for the grits and added heavy cream to the shrimp mixture and it made a great sauce. Everyone agreed that it’s a new family favorite dish. I will certainly be trying some of your other dishes. Thank you for sharing!
Joanna L. says
Omg totally amazing!
I used stone ground grits. Stoneground grits Is by far the best . (I’m picky when it comes to grits)
I soaked my grits for several hours. (Always wanted to do this but never had) .
For the grits I used 1 cup grits to 1 cup chicken broth (less sodium), 1 cup of milk, 2 cups of water . I also used Heavy Cream, I didn’t measure, but if I did at least ¼ cup. Cooked until Slightly thickened , then added .fresh graded white sharp cheaper cheese, about 1 cup (¼ of a 8oz block).
As the grits cooked , I started the prepping everything else. I used store bought Cajun Seasoning instead of Cajun salt. (But I believe it’s all the same) . I followed the rest of the recipe for the shrimp. Everything turned out AMAZING! Will make this again. (Oh yeah , go ahead and add some bacon grease to them grits as they cook.)
Imma Adamu says
Bacon grease… yeahhhhh! love it. Thank you. Love your reviews.
Joseph Nunan says
Very solid recipe. Good work. Much appreciated. I use Quaker Old Fashiond Grits, but they just take longer. I think they are worth the time. Also use Aunt Jemima Old Fashioned which are good too. You can’t let them clump up while cooking, need a good whisk and the will to use it.
ImmaculateBites says
Awesome! Thanks for the tips, Joseph!
Susie mcmonagle says
quick question: what is Cajun Salt? and where do I get it? will kosher salt work ok?
ImmaculateBites says
Cajun salt or creole salt is combination of spices and salt. Check it out the homemade version here https://www.africanbites.com/creole-seasoning/. It’s available in most Supermarkets , depending on your location. Replace with salt , if desired .
Anna Lee says
Wow!!! This was delicious!!! I love shrimp and grits and I finally decided to try to make it at home. It was by far the best shrimp and grits I have ever had. Better than any restaurant’s. My boyfriend had never had it before and he is still raving about how delicious it was and told me that I could make this anytime I want. 😀
Deb Carlisle says
We don’t have a “Cajun Salt” at my supermarket. I could mix my own – should it include salt, paprika, thyme and oregano? Can you advise me on what to include and the relative proportions in the mix? Thank you – recipe looks wonderful!
ImmaculateBites says
Hi Deb,
Here is a homemade version of Cajun seasoning.https://www.africanbites.com/creole-seasoning/. Hope this helps
Brandy N Thomas says
I use a seasoning called Cajun spice seasoning, if you use this right, you can omit any salt and pepper. I usually let my shrimp sit in this seasoning while my bacon cooks. The Tony Cachera (spelling) may work too! The Cajun spice is very generic, but packs great flavor!
Kate says
My husband said this was “restaurant quality”! Excellent dish and easy directions. Thank you!
Bill Beil says
Great recipe! I substituted 2 chorizo sausages for the bacon. Steamed the chorizo and used the liquid in place of the water. Also added 2 jalapeños. Used 8 oz of heavy cream for the grits. Delicious.
imma africanbites says
Thank you for sharing those, Bill. Glad you like it. Happy New Year!
Jordan D says
Thank you! Awesome page and the step-by-step pictures help a lot.
jake says
Hi,
Is the recipe for stone ground grits the same as for the quick grits (liquids, proportions, etc?)
Thanks
ImmaculateBites says
Stone ground grits would take more time to cook(about 40 minutes ) And you might have to add more liquid as it cooks .
Pat Nugent says
We always used stone ground grits, even though it takes a few extra min to complete. Stock should be either shrimp or seafood. The right stock makes all the difference. Add 1 Knorr garlic cube to hot stock. A Creole secret is to be sure that the stock is hot and the milk is warm when adding. Much like when you make Gumbo, always use hot stock.
Mary d says
Made this recipe, and it is DELICIOUS!! Got compliments, and had several people ask for the recipe. This is my first time finding your website, and I am excited to make this again along with more recipes from your website.
ImmaculateBites says
Welcome on board Mary! Happy to have you hear. Can’t wait to see which other recipes you try out next.
Happy Cooking!!!
Sherrie Bryant says
I’m going cook your recipe for Christmas breakfast. I’m doing a trial run today. It look delicious.
imma africanbites says
Thank you for trying it out, Sherrie. Happy holidays!
A Foster says
What kind of broth and what kind of cheese????
Suzy P. says
Hello.
I’m hoping that you’ll read this in time as I’ve been invited to a potluck brunch in a few days and am thinking of making this dish. My only concern is that the potluck is about a hour’s drive away and I would need to transport this already made. Do you think I could plate this in a casserole dish and reheat it in the oven upon arrival? Or do you have another suggestion? Thank you for sharing the recipe!
ImmaculateBites says
Hello Suzy,
Yes you could. I would transport both the grits and shrimp separately. Then reheat separately. As the grit sits it thickens, so you might have to stir in a bit more liquid, a little at a time ,to desired consistency , use your best judgement . After reheating both the shrimp and grits you may go ahead and plate.
Hope this helps.
Aimee Vandiveer says
Oh my goodness! This is the best Shrimp and Grits I have ever had!! My husband has asked for it regularly since I discovered this recipe. We make extra grits and sauce and have it for breakfast the next day. It almost doesn’t need the shrimp! My son like the shrimp part, but not the grits, simply because he doesn’t like the texture of the grits. More for the rest of us!
imma africanbites says
Yaaay!I’m so happy your family loved it, Aimee! Thank you for letting me know.