Cajun Shrimp and Grits

So, Why Did I Even Start Making Cajun Shrimp and Grits?

You know when you’re halfway through the week, fridge looks like a sad, post-hurricane scene, and suddenly you catch a whiff of something (maybe just your neighbor’s dinner, let’s be real)? That’s pretty much how I began making Cajun shrimp and grits. The first time was during one of those “let’s see what’s left in the pantry” nights. I messed up the grits, the shrimp went slightly rogue, but somehow it turned out exactly like the comfort food I didn’t know I needed. My brother still gives me grief about it, but every time I whip this up now, even he gets in line. That’s a win somewhere.

Why You’ll Love This (Honestly, I Keep Going Back to It)

I make this when I’ve had one of “those” days. You know the ones—long, messy, and all you want is a big hug on a plate. My family goes a little wild for the sauce (someone’s always mopping it up with bread before I’ve even sat down). One time, I tried using instant grits because I was, well, being lazy, and—never again. Hot tip: just give yourself the extra 10 minutes for regular grits unless you like them bland. When the spicy shrimp mixes with those creamy, buttery grits… honestly, I can eat this straight from the pot. Not that I do. Very often.

Here’s What You Need (And What I Occasionally Improvise With)

• 1 pound large shrimp (peeled and deveined; I sometimes grab frozen when they’re on sale. Thaw first!)
• 2 teaspoons Cajun seasoning (Homemade if you’re feeling energetic, but store-bought is just fine. My grandmother swore by Tony Chachere’s… but I don’t stress if I run out!)
• 3/4 cup grits (Stone-ground is best, but, err, quick grits work in a pinch)
• 3 cups chicken broth (or water, or even veggie broth if you’re out—broth totally makes it richer though)
• 1 cup milk (whole, 2 percent, up to you. I’ve used a splash of cream once—no regrets)
• 2 tablespoons butter (real butter, honestly margarine tastes weird here)
• 1/2 cup sharp cheddar cheese (or pepper jack! I do both if I’m trying to impress myself)
• 4 strips bacon (optional, but come on… it’s bacon)
• 1 small onion (chopped, and sometimes I cheat with frozen)
• 1 bell pepper (any color, I once used three mini ones and it still worked out)
• 2 cloves garlic (well, sometimes I just keep going and lose count)
• 2 green onions (for topping—their crunch is oddly crucial!)
• Salt, black pepper, a pinch of paprika (to taste and mood)

Alright, How Do You Actually Make This?

1. Get the grits going first: Pour chicken broth and milk into a saucepan. Bring to a simmer, then slowly add your grits in while whisking (helps avoid those weird lumps; trust me, I learned the hard way). Stir often-ish for 15-20 mins, or until they’re thick and creamy. This is when I sneak a taste. Toss in your butter, cheese, salt, and stir till melty. Cover it so it stays warm. (If it gets too thick, a splash of milk sorts it out.)
2. Bacon time: If you’re using bacon, fry it up in a big skillet till crispy. Take a bite—you earned it. Set aside, but keep that glorious bacon fat in the pan (seriously, don’t you dare pour it out—it’s Cajun gold).
3. Veggies! Add onion and bell pepper to the same pan; sauté over medium heat until they start looking soft and just a little caramelized. Garlic goes in last minute (I always forget at first, then panic-toss it in and hope for the best).
4. Spice and shrimp: Sprinkle the Cajun seasoning all over the shrimp like it’s confetti. Toss those shrimp into the pan (right over your veggies). Cook for about 1-2 minutes per side. They curl and go opaque pretty fast, so don’t get distracted by your phone. If you’re feeling saucy, add a splash of broth or even lemon juice—makes a quick pan sauce you can spoon over everything.
5. Almost there! Give the grits a last stir—add a bit more milk if needed, but actually, I find it works better if you just let them rest for a minute. Pile grits in bowls, top with shrimp and veggies. Crumble bacon and green onions on top. Take a second to marvel, then dig in.

A Few Notes from My Many Mishaps

• Don’t even think about skipping the cheese. Once I did and the whole thing tasted kinda sad. Sorry, but someone had to say it.
• Sometimes the shrimp are a little shrimpy. If they’re less than impressive, just use more or bulk the sauce out with more peppers.
• If your grits get gluey, whisk in a splash of hot broth and a dab more butter. Works wonders.

What Happens If You Try Making It Different?

• I swapped in polenta for the grits once—it was actually decent! Cornmeal is cornmeal, more or less.
• One time I tried tofu for the shrimp—let’s just say it didn’t fool anybody (even my dog gave me the side-eye).
• Smoked sausage added to the pan: highly recommend for hungry crowds or bottomless teenagers.

Do You Really Need Fancy Tools?

Honestly, all you need is a saucepan for the grits and a decent-sized skillet for everything else. I’ve done this in a not-nonstick pan and just scraped the bottom a couple times (not the end of the world). If you don’t have a whisk, a fork gets the job (sort of) done in a pinch.

How Long Does It Keep (But Spoiler: Not Long)

Leftovers? They exist for about twelve hours in my house—pretty sure someone raids the fridge at midnight. If you do actually have some left, just pop it in a covered container; the shrimp and grits reheat pretty well in the microwave, though the shrimp get a little rubbery if you nuke them too long.

How Do You Serve This? (I’ve Got Opinions!)

I love it in deep bowls, maybe with a drizzle of hot sauce (Crystal or Louisiana is my go-to). We sometimes have it with cornbread if I’m feeling industrious—or, if it’s Saturday, just straight up with sweet tea and no judgement. My cousin likes his with an over-easy egg on top when he’s hungover. Not officially traditional, but not bad either.

Things I Learned the Hard—And Sometimes the Easy—Way

• I once tried to rush grits on high heat, thinking I was being efficient. Nope. Boiled over and cemented to the pot. Take your time—those few extra minutes are worth it.
• Don’t toss in the shrimp until you’re ready to eat. Sitting in the pan makes them tough and sad.
• Clean as you go. This dish is a sneaky mess-maker (I still find dried grits in random kitchen nooks sometimes, not sure how).

People Actually Ask Me This Stuff All the Time

Can I use frozen shrimp?

Absolutely—just try to thaw them first so the pan isn’t a watery slip-n-slide. I sometimes run them under cool water in a colander. Works fine.

Is this spicy?

Eh, it can be! Use less Cajun seasoning if you’re nervous, or add hot sauce if you wanna feel the heat. (My mom always says food should sweat back at you, but maybe don’t listen to her. Ha!)

Can I double the recipe?

For sure. Just use a bigger pan—it gets crowded real quick otherwise, and the shrimp don’t like to fight for space.

Why are my grits lumpy?

Honestly, I used to get this too. Whisk as you pour them in, keep the heat medium, and don’t forget to keep stirring a bit or they set up fast. Grits can be ornery, but hey, that’s their charm!

If you can’t tell, Cajun shrimp and grits is kind of my go-to cozy meal; even if it’s a bit messy and not quite the same every time, that’s what makes it feel like home. Anyway, now I’m hungry—so off I go to make another batch (unless my brother beats me to it again).

★★★★★ 4.80 from 46 ratings

Cajun Shrimp and Grits

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A Southern classic featuring juicy Cajun-seasoned shrimp served over creamy, cheesy grits. Perfect for a comforting and flavorful dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 teaspoons Cajun seasoning
• 1 cup stone-ground grits
• 3 cups water
• 1 cup whole milk
• 1 cup shredded cheddar cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup chopped green onions
• Salt and black pepper, to taste

Instructions

1. 1
   In a medium saucepan, bring water and milk to a simmer. Slowly whisk in the grits and cook, stirring frequently, until creamy, about 20 minutes.
2. 2
   Stir in the cheddar cheese and 1 tablespoon butter into the grits. Season with salt and pepper to taste. Keep warm.
3. 3
   Toss the shrimp with Cajun seasoning until evenly coated.
4. 4
   In a large skillet, heat olive oil and remaining butter over medium-high heat. Add the garlic and sauté for 30 seconds.
5. 5
   Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Stir in green onions.
6. 6
   Serve the shrimp over the cheesy grits and garnish with additional green onions if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 440cal

Protein: 31 gg

Fat: 20 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 36 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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