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Shrimp and Grits is the ultimate comfort meal! I’ve taken buttery, cheesy grits and served them with pan-seared Cajun shrimp. This easy weeknight dinner takes me just 30 minutes or less from start to finish and always turns out filling, flavorful, and downright delicious.
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“Easy and delicious! I followed the recipe and to make the grits creamier I did the water and heavy cream. I also had leftover summer corn on the cob so I dropped the kernels in for a yummy sweetness and crunch. I did add a bit of chicken broth to the shrimp towards the end. Delicious!!” -Carol
Cajun Shrimp and Grits
There’s nothing quite like Shrimp and Grits. This classic southern staple has graced dinner tables for decades and isn’t going out of style any time soon! If you haven’t tried grits, they are a type of porridge made from boiled ground corn that is popular in the south in the U.S. They are not the same as polenta, as they have a much finer texture.
For this recipe, I’ve added lots of butter and cheese to the grits to make them creamy and gooey. Piled on top of the grits, I’ve added pan-seared Cajun-seasoned shrimp. I squeeze a little fresh lemon juice over my plate to take the flavor to the next level.
I love that I can pull this easy meal together in just about 30 minutes, which is ideal for a busy weeknight. If I actually plan and do some meal prep, I can get the bacon and shrimp ready to go, so when I get home at the end of the day, there’s a little less prep to do.
Tips for Beginners
- The best shrimp. I recommend using large peeled and deveined shrimp for the best results, but you can use any type you like. You can use fresh or frozen, but be sure to thaw overnight in the refrigerator if they are frozen. Whether or not you remove the tails is up to you.
- Cooked shrimp should be 120°F internally. Cooked shrimp are an opaque white color with some pink and bright red accents.
- For creamier grits. Replace 1 cup of the water with 1 cup heavy cream.
- Instead of Cajun seasoning. Try the same amount of blackened seasoning or Old Bay. For spicier shrimp and grits, add ⅛-¼ teaspoon of cayenne pepper.
- Start by making the grits first. You can easily keep the grits warm while you cook the shrimp.
- Be sure to salt the cooking water for the grits. This imparts a lot of flavor, and you can adjust the amount of butter to your liking.
Shrimp and Grits Recipe
Ingredients
- 2 cups low-sodium chicken broth
- 2 cups water
- ½ tsp kosher salt
- 1 cup corn grits
- 4 tbsp unsalted butter ½ stick, cut into 4 pieces
- 1 cup shredded cheddar cheese cream cheese or Parmesan also work
- ½ tsp ground black pepper
- 6 slices bacon cut into lardons
- 1 lb. large shrimp peeled and deveined
- 2 tsp Cajun seasoning
- 2 cloves garlic minced
- 2 tbsp sliced scallion greens plus more for garnish
- lemon wedges for serving
Video
Instructions
- In a large pot, bring the chicken broth, water, and salt to a boil. Whisk in the grits, reduce the heat to a simmer, and cook, stirring often, until the grits have absorbed the liquid and are tender, about 10-12 minutes.2 cups low-sodium chicken broth, 2 cups water, ½ tsp kosher salt, 1 cup corn grits
- Stir in the butter, cheddar, and black pepper. Set aside.4 tbsp unsalted butter, 1 cup shredded cheddar cheese, ½ tsp ground black pepper
- In a large cast iron skillet, cook the bacon over medium-high heat until crisp. Turn off the heat, remove with a slotted spoon and set aside. Reserve 2 tablespoons of the bacon grease in the pan and discard the rest.6 slices bacon
- Pat the shrimp dry with a paper towel. Toss with the cajun seasoning.1 lb. large shrimp, 2 tsp Cajun seasoning
- Return the pan to medium-high heat, add in the shrimp, and garlic. Cook, about 1-2 minutes per side until the shrimp is pink.2 cloves garlic
- Remove from the heat, stir in the bacon, scallions, and a squeeze of lemon. Serve over the grits and enjoy!2 tbsp sliced scallion greens, lemon wedges
Equipment
- Cast Iron Skillet
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Shrimp and Grits Step by Step
Make the grits: In a large pot, bring 2 cups low-sodium chicken broth, 2 cups water, and ½ tsp kosher salt to a boil. Whisk in 1 cup corn grits and stir often, so they don’t clump up, until the liquid is absorbed and the grits are tender. This usually takes me 10-12 minutes.
Stir in 4 tbsp butter, 1 cup shredded cheddar cheese, and ½ tsp black pepper. Set aside while you prepare the shrimp.
Cook 6 slices of bacon in a large cast-iron skillet over medium-high heat until crisp. Turn off the heat, remove with a slotted spoon, and set aside. Keep 2 tbsp of the bacon grease in the pan and discard the rest.
Prepare the shrimp: Pat 1 lb. large shrimp dry using a paper towel and toss in 2 tsp of Cajun seasoning.
Cook shrimp: Turn the heat up to medium-high and cook the shrimp with 2 cloves garlic until the shrimp turns pink and the garlic becomes fragrant.
Remove the shrimp from the heat, stir in the bacon, 2 tbsp sliced scallions, and a squeeze of fresh lemon juice.
Serve: Serve the shrimp over the grits and enjoy!
How to Store
Shrimp and grits are best served on the day you make them. You can prep the bacon and shrimp earlier in the day, if desired, by cutting the bacon into lardons and peeling and deveining the shrimp if needed.
Store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
Freeze shrimp and grits for up to 3 months. I recommend freezing the shrimp and grits in separate airtight containers for the best results. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
I love serving shrimp and grits with a side of roasted broccoli with Parmesan to add a pop of green to our plates. A few buttermilk biscuits on the side always go over well, and nothing beats a slice of pecan pie for dessert.
More Shrimp Recipes To Try
- I’ve added a touch of crushed red pepper flakes to this Garlic Butter Shrimp for the perfect balance of flavors.
- This one-pan Creamy Parmesan Shrimp features sautéed shrimp in an out-of-this-world cream and cheese sauce.
- This Shrimp Scampi has creamy, buttery garlic sauce made with white wine and lemon, which I serve over pasta.
Easy and delicious! I followed the recipe and to make the grits creamier I did the water and heavy cream. I also had leftover summer corn on the cob so I dropped the kernels in for a yummy sweetness and crunch. I did add a bit of chicken broth to the shrimp towards the end. Delicious!!
Yummy! Thanks Carol!
All I can say is ” OMG” 👍💕😁…..
Glad you loved it April!