Cajun Shrimp and Grits is a quick and easy meal that combines tender, savory shrimp with cheesy, creamy grits. It’s a southern comfort food classic that’s done in just 30 minutes, but is packed full of flavor.
Shrimp is a family favorite in my house. Two of my best recipes are my Jerk Shrimp Recipe and my Parmesan Shrimp Pasta.
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Why this Cajun Shrimp and Grits Recipe is a Keeper
I love this easy shrimp and grits recipe because not only is it quick, it’s also incredibly delicious. It’s a great recipe to add to your go-to dinner recipe stash.
- Quick and Easy: This delicious dish comes together quickly, making it great for weeknights.
- Creamy and Savory: The grits are smooth and rich, perfectly complementing the shrimp.
- Bold Cajun Flavor: Seasoning adds depth and a little heat.
- Restaurant-Style: Feels special but is simple to prepare at home.
- Serve With: Shrimp and grits is a classic southern, so serve it with other favorites like Mini Cornbread Muffins or Southern Coleslaw.
What Type of Grits Should I Use and How Do you Keep Grits from Getting Lumpy?
You can use any type of grits you have. The best way to keep the creamy texture is to whip them with a whisk when you’re mixing.
What Reader’s Are Saying…
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“Really good recipe. Lot of flavor!”
~ Randy
Ingredient Notes for Cajun Shrimp and Grits Recipe
You only need a few pantry staples to make this thick and creamy, simple shrimp and grits recipe.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Shrimp: You will need about 1 pound of medium shrimp to make this classic southern comfort food.
- Grits: Feel free to use whatever instant grits you have on hand.
- Milk: Use whole milk to make sure the grits end up nice and creamy.
Variations and Substitutions to Make this Recipe
Easily customize this shrimp and cheese grits recipe by experimenting. Take it to the next level by using different ingredients and trying different flavors.
➡️ Adjust Spice Level: Reduce or increase Cajun seasoning as needed.
➡️ Add Protein: Include sausage, large shrimp or bacon for extra flavor.
➡️ Use Different Grits: Try quick grits for convenience or stone-ground for texture.
➡️ Add Vegetables: Include peppers or onions for more depth of flavor.
Kitchen Tools To Make this Cajun Recipe Easier
If you have the right tools to make a recipe, the process will go smoother. For this recipe, I recommend using a few different things.
- 2 Large Pans: You will need one pan to make the grits, and one pan to cook the shrimp.
- Whisk: Use a whisk to blend the grits so that there aren’t any lumps by the time you add the shrimp.
How to Make Cajun Shrimp and Grits
These creamy cheese grits come together in just 3 quick and easy steps. The Cajun seasoned shrimp are so good served over creamy yellow corn grits.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Cook the Grits: Boil the milk, water and salt in a pan over medium heat. Whisk in the grits, black pepper and garlic powder, and continue to whisk until it thickens. Cover, and cook, then stir in the butter and cheese. Cover and set aside.
- Cook the Shrimp: Melt the butter in a large skillet over medium heat, then add in the minced garlic and shrimps. Cook for a couple minutes on each side. When the shrimp turns pinks and curls, add lime juice, and Cajun Seasoning. Remove from heat.
- Assemble on a Dish: Spoon the grits into a bowl or on a plate. Add shrimps on top, followed by the chopped parsley or green onions.
Prep Ahead and Short Cut Tips for Cajun Shrimp and Grits
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
➡️ Prep Shrimp Early: Clean and season shrimp ahead of time.
➡️ Measure Ingredients: Have everything ready before starting.
➡️ Use Pre-Peeled Shrimp: Saves time and effort.
Alternate Cooking Methods
Alternatively, you can make creamy Cajun spiced shrimp and grits using your Instant Pot and grill.
- Instant Pot Grits: Cook grits quickly with less monitoring.
- Grill Shrimp: Adds a smoky flavor to the dish.
Why Are My Shrimp Rubbery for my Cajun Shrimp and Grits?
If your shrimp turned out rubbery, you may have overcooked them. Be sure to only cook them until they’re pink and they have slightly curled.
Can I Add Andouille Sausage to the Creamy Shrimp?
Sure! Feel free to substitute the shrimp with andouille sausage, turn it into a shrimp and sausage cheesy grits recipe.
Store, Reheat and Use Leftover Shrimp and Creamy Grits
Store the best shrimp and grits recipe correctly so it’s just as good a second time.
- Storing: Store leftover shrimp and grits in an airtight container in the refrigerator for up to three days.
- Reheating: Reheat grits with added liquid to restore creaminess and warm shrimp gently.
- Using Leftovers: Serve Cajun Shrimp and Grits over fresh grits or repurpose shrimp in wraps or salads.
Expert Tips for Southern Shrimp and Grits Recipe
➡️ Do Not Overcook the Shrimp: Cook just until pink and firm.
➡️ Whisk Grits Often: Prevents lumps and ensures a smooth texture. Make them extra creamy with heavy cream or cream cheese.
➡️ Adjust Consistency: Add liquid if grits become too thick.
➡️ Season in Layers: Build flavor throughout the cooking process.
➡️ Serve Immediately: This Cajun Shrimp and Grits dish is best enjoyed fresh.
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Cajun Shrimp and Grits
Equipment
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Ingredients
Grits
- 2 cups Whole milk
- 2 cups Water
- ½ teaspoon Salt
- 1 cup Uncooked grits
- ½ teaspoon Black pepper powder
- ½ teaspoon Garlic powder
- 4 Tablespoons Butter
- ½ cup Grated cheddar cheese
Shrimp
- 2 Tablespoons Butter
- 3 cloves Garlic , minced
- 1 pound Medium shrimps, peeled and deveined
- 2 teaspoon Cajun Seasoning
- 1 teaspoon Lime juice
- Chopped parsley, or chopped scallions, for garnishing
Instructions
Grits
- In a pan over medium heat add milk, water, and salt. Bring it to a boil. Whisk in grits, pepper, and garlic powder and continue whisking until the mixture begins to thicken. (There should not be any lumps)
- Cover and cook the grits for 10-12 minutes stirring occasionally. Stir in butter and cheese, cover, and set aside.
Shrimp
- In a pan melt butter and add garlic followed by shrimps in a single layer, cook for 2-3 minutes on each side.
- Once the shrimps turn pink and curled slightly, add lime juice and Cajun Seasoning, mix properly and take them out from the heat, do not overcook as that might dry out the shrimps and make them rubbery.
- Spoon grits in a plate or bowl then top with shrimps and garnish with chopped parsley or chopped scallions or both.
Christina’s Notes
- Loosen Grits: The grits tend to harden very quickly, so don’t panic if this happens when you’re about to serve, just add a small amount of warmed milk and mix until they loosen up.
- Shrimp: You can use fresh or frozen shrimps. If using frozen shrimp just make sure that they are not precooked. To make prepping easier you can peel and devein shrimp ahead of time.
- Cheese: You can also use sharp white cheddar cheese or gouda cheese.
- Types of Grits: There are four different types of grits, which include quick grits, stone ground, hominy, and instant.
- Seafood Stock: Use seafood stock in place of water for added flavor.
- Additions: Bacon, Tasso ham, corn, andouille sausage, tomatoes, red bell pepper are all amazing to add.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Really good recipe. Lot of flavor!