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Cajun shrimp and grits is a classic Southern dish that's irresistibly good yet easy to make from scratch. Enjoy a delicious combination of Cajun-seasoned shrimp, smoked bacon, and cheesy grits any time of the day! Use my homemade Cajun seasoning for the best flavor!
📖Why My Recipe Works
- Packed with Flavor- The flavors from the cajun seasoning blend make the shrimp so tasty with the right amount of saltiness.
- Creamy Grits- Instead of using water, I used a blend of whole milk and chicken broth to cook the grits to add more flavor.
🧾Ingredient Notes
- Shrimp- Use large peeled and deveined shrimps. If your shrimp isn't already peeled save the shells to make shrimp stock.
- Grits- I used stoneground grits, but regular and quick-cooking grits will work too. Just make sure to adjust the liquid-to-grits ratio and follow the cooking time in the package instructions. Don't use instant grits for the best results.
- Bacon- Use thick cut savory smoked bacon or peppered bacon. But you can also use andouille sausage if you prefer. I just find the available brands vary wildly in flavor and bacon is a more consistent ingredient to use.
- Butter- Use unsalted butter both shrimp and grits. If using salted butter, taste before seasoning with more salt.
- Chicken Broth- I prefer using low-sodium chicken broth to have more control of the saltiness.
- Whole Milk- Use any type of milk on hand. Don't use water to make grits, it just doesn't make it creamy enough.
- Cajun Seasoning- I highly recommend using my homemade Cajun seasoning, it's packed with bold flavors without being too salty. Store-bought cajun seasoning is alright, but it lacks the depth of flavor and is too salty. Please do not use Old Bay. It's not a Southern seasoning but a New England one and has a completely different flavor.
- Onion- Use white or yellow onions.
- Bell Pepper- Use green or red bell pepper. Green is more traditional Louisiana style, while red will make the dish a little more colorful.
- Cheese- I used a mix of cheddar and parmesan cheese, but you can use smoked gouda or Boursin cheese for an elevated flavor.
⏲️How to Make Cajun Shrimp and Grits
Cook the Cajun-seasoned shrimp in a pan with melted butter. Cook it for two minutes on each side or just until the shrimp turn pink and start to curl. Then, transfer to a plate.
Saute the onion and bell peppers until fragrant, then add the garlic and cook for another 30 seconds. Turn up the heat to add the lemon juice so that it thickens into a sauce. Scrape the brown bits and stir to combine.
In a medium saucepan, combine chicken broth and milk and simmer until creamy. Gradually add the grits, and stir until combined.
Once the grits are cooked, turn off the heat and mix in butter, cheddar, and parmesan cheese until smooth and creamy.
Expert Tips
- Don't overcook the shrimp. Shrimp cooks quickly in just a few minutes. Remove the shrimp from the pan as soon as they turn pink. If you want to achieve a nice sear, cook them over high heat.
- Cook the grits low and slow. To make the perfect grits, you need to add it slowly to the pot, cook in low heat, and whisk constantly to prevent clumps.
- Make Extra Gravy. When sauteing the vegetables, deglaze the pan with a little bit of chicken stock when adding the lemon juice, and you'll have more gravy.
🌡️Storing Leftovers
This dish is definitely best served right away but you can still store leftovers for later. Store shrimp and grits in separate airtight containers for 3-4 days in the refrigerator. You can also freeze them for 2-3 months.
To reheat, warm the shrimp and grits separately in a saucepan on low to medium heat. Add a splash of milk or chicken broth to the grits if necessary.
Cajun Shrimp and Grits
This creamy Cajun shrimp and grits recipe is made with Cajun seasoned shrimp, smoked bacon, and cheesy grits. This classic Southern comfort food is packed with flavor, easy to make, and perfect for any meal!
Ingredients
Cajun Shrimp
- 18 jumbo shrimp peeled and deveined- about 1 pound
- 1½ Tablespoons Cajun seasoning
- 2 pieces bacon cut into ⅓ inch pieces
- 2 Tablespoons unsalted butter
- ⅓ cup white onion diced
- ⅓ cup green bell pepper diced
- 2 cloves garlic minced
- 1 lemon juiced
- fresh parsley minced
Cheese Grits
- 1½ cups chicken broth low sodium
- 1½ cups whole milk
- ½ teaspoon kosher salt
- 1 cup stoneground grits
- ¼ cup unsalted butter
- ¾ cup sharp cheddar cheese shredded
- ¼ cup grated parmesan cheese
Instructions
Cajun Shrimp
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Coat the shrimp with the Cajun seasoning and set aside.18 jumbo shrimp,1½ Tablespoons Cajun seasoning
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In a cast iron pan or heavy skillet, cook bacon over medium heat until brown. Transfer the bacon to a plate and reserve for later. Drain fat.2 pieces bacon
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Add the butter to the pan. Once melted add the shrimp. Arrange the shrimp in a single layer and cook for 2 minutes. Flip and cook for another 2 minutes. Move shrimp to a plate to stop the cooking process.
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Add the peppers and onions, sauté for 2 minutes. Add the garlic and cook for 30 seconds.⅓ cup white onion,⅓ cup green bell pepper,2 cloves garlic
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Turn the heat up to high. Add the lemon juice. Scrap up the brown bits with a metal spatula.1 lemon
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Serve the shrimp over the grits, spoon on the sauce, and top with the bacon bits and the parsley.fresh parsley
Cheese Grits
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In a medium saucepan, combine chicken broth and milk, and bring to a simmer over medium heat. Stir in salt, then gradually add grits, stirring until well mixed.1½ cups chicken broth,1½ cups whole milk,½ teaspoon kosher salt,1 cup stoneground grits
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Cover, reduce heat to low, and cook for 45 to 50 minutes. Remove the lid, stir, and continue cooking for 1-2 more minutes until grits are tender. Turn off heat, add butter and cheese, stirring until smooth.¼ cup unsalted butter,¾ cup sharp cheddar cheese,¼ cup grated parmesan cheese
Notes
- Different types of grits (regular, quick cooking etc) have different cooking times. Adjust the liquid-to-grits ratio and cooking time according to packageing instructions.
- This recipe was tested using my homemade Cajun seasoning blend. I HIGHLY recommend you use this blend as most store-bought seasonings are too salty and lack the depth of flavor of this blend. This makes more than is needed for the recipe. Store the rest in a airtight container for several months.
