Cajun Shrimp and Grits is the ultimate comfort food. This classic southern dish with a cajun spiced twist is to die for.
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Easy, quick, and creamy Shrimp and Grits is loved by everyone. Buttery, garlicky, and Cajun-spiced shrimps served over creamy and cheesy grits is the ultimate comfort food that can be made within 30 minutes.
For more classic southern comfort food, check out these Mardi gras recipes.
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What We Love About Cajun Shrimp Grits
- 30 Minute Meal: This quick and easy meal ready in 30 minutes is perfect for busy weeknights.
- Easy Ingredients: All of cajun shrimp and grits ingredients are either pantry or freezer friendly.
- Foolproof: This easy shrimp and grits recipe is foolproof, anyone can make it no matter their cooking skills.
Ingredient Notes
To learn more about the history and origin of this classic dish, click here.
- Milk: Or you can make it creamer with heavy cream.
- Water: Can use chicken stock or chicken broth for the liquids.
- Stone-Ground Grits
- Medium or Jumbo Shrimp
- Garlic Powder
- Butter
- Cheddar Cheese
- Garlic Cloves
- Lime Juice: Fresh is best!
- Cajun Seasoning
Equipment Needed
- Large Skillet
- Spatula
- Whisk
- Tongs
- Wooden Spoon
- Measuring Cups and Spoons
How to Make Creamy Shrimp and Grits
These are the basic steps for making Cajun Shrimp and Grits. Please refer to the recipe card below for more detailed instructions, prep time, cook time and total time. Find more on Instagram, Facebook and Pinterest.
STEP 1: MAKE THE GRITS
In a saucepan over medium heat, add milk, water, and salt. Once the mixture reaches a boil, turn the heat down to low add the dry grits, black pepper, and garlic powder. Cover and let simmer for 10-12 minutes stirring occasionally.
STEP 2: COOK SHRIMPS
In a pan, melt the butter and add the minced garlic cloves. Then add the shrimp and cook for 2-3 minutes on each side.
STEP 3: ADD THE CAJUN SEASONING
Once shrimps turn pink, add the lime juice and cajun seasoning, mix until fully coated and remove from heat to prevent the shrimp from overcooking and getting rubbery.
STEP 4: GARNISH AND SERVE
Spoon grits into a bowl and top with cheddar cheese, shrimp, and chopped parsley or green onions. Serve cajun shrimp and grits, enjoy!
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make cajun shrimp and grits ahead of time, follow the steps as usual. After you have made the grits and the shrimp store in separate airtight containers the in fridge for 1-2 days.
HOW TO STORE THIS RECIPE
It’s best to consume Shrimp and Grits immediately however; you can store leftovers of shrimp and grits separately in airtight containers for 2-3 days in the refrigerator.
HOW TO FREEZE THIS RECIPE
Freezing is not recommended for this southern shrimp and grits recipe.
HOW TO REHEAT THIS RECIPE
To reheat, warm the shrimps gently in the microwave in 30-sec intervals; make sure not to overcook. Use the same method to reheat the grits, just stir in some warm milk to loosen them up while reheating.
Frequently Asked Questions
Ig you are in a pinch and don’t have lime juice, lemon juice will work just as well.
Easily double or half this recipe, just increase or decrease ingredients proportionally.
Many dishes pair great with cajun shrimp and grits, including warm biscuits, cornbread, and chicken wings.
Expert Tips for Making This Recipe
- 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.
What to Serve with Shrimp and Grits
- Air Fryer Biscuits
- Honey Cornbread Chicken
- Crockpot Jambalaya
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Cajun Shrimp and Grits
Equipment
- Pan
Ingredients
FOR GRITS
- 2 cups whole milk
- 2 cups of water
- ½ teaspoon salt
- 1 cup uncooked grits
- ½ teaspoon black pepper powder
- ½ teaspoon garlic powder
- 4 tablespoons of butter
- ½ cup grated cheddar cheese
FOR SHRIMP
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 lb medium shrimps peeled and deveined
- 2 teaspoon Cajun seasoning
- 1 teaspoon lime juice
- Chopped Parsley / 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.
SHRIMPS
- 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.
Expert Tips
- 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.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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 for 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.
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