Looking for the Cajun Shrimp and Grits recipe? This classic Southern comfort food combines creamy, cheesy Parmesan grits with Cajun-spiced shrimp in a buttery garlic lemon sauce. It's a hearty, soul-warming dish that's perfect for weeknights, Sunday suppers, or Mardi Gras celebrations.
Shrimp and grits originated in the Lowcountry of the Carolinas and Louisiana, where fishermen would cook their morning catch over creamy cornmeal. Today, it's one of my favorite dishes and a beloved Southern classic that blends comfort with bold Cajun flavors.
Like my New Orleans-inspired recipes for Cajun Red Beans and Rice, Cajun Sausage and Rice, Creamy Cajun Shrimp, and Blackened Chicken Alfredo, this cheesy Shrimp and Grits recipe, just like my BBQ Shrimp and Grits, is down-home comfort food, quick, easy, and delicious.
Quick look at the recipe
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Servings: 4
- Skill level: Easy
- Main flavors: Creamy, cheesy, Cajun spice, garlicky butter
Jump to:
- Quick look at the recipe
- Why I love this recipe, and you will too
- Ingredient notes and substitutions
- Recipe variations and twists
- Shortcut to supper (time-saving tip)
- How to make Cajun Shrimp and Grits (step by step guide)
- Serving suggestions
- Recipe FAQs
- Tips for perfect results every time
- More grits recipes you’ll love
- Recipe:
Why I love this recipe, and you will too
- Ready in about 30 minutes, perfect for busy nights.
- Like my Cajun dirty rice, it features classic Cajun flavors with just the right amount of heat.
- Creamy Parmesan cheese grits make the ultimate Southern comfort base.
- Works for brunch, lunch, dinner, or entertaining.
- Like my seafood jambalaya, you can have a taste of Louisiana without leaving your kitchen.
Featured comment: "My husband loves this recipe! Adding the heavy cream adds so much creaminess to the grits. Don't skip it!" LW
Ingredient notes and substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Shrimp: Large wild-caught Gulf shrimp (16-20 or 21-25) are best. If using frozen, thaw overnight and pat dry before seasoning.
- Grits: Stone-ground offer the best flavor, but quick-cooking grits keep this dish weeknight-friendly. Skip instant grits-they're thin and flavorless.
- Cheese: Parmesan gives a nutty, salty richness. Swap for sharp cheddar, gouda, or pepper jack for a twist.
- Cajun seasoning: Store-bought blends like Tony Chachere's or Slap Ya Mama are reliable. Creole seasoning works if you prefer milder spice.
- Butter & cream: Use unsalted butter and heavy cream for the richest flavor. Half-and-half works in a pinch.
- Garlic and lemon juice: Create a simple but decadent pan sauce that balances the creamy grits.
- Fresh parsley: Adds color and brightness at the finish.
Recipe variations and twists
- Cheese swap: Try Monterey jack or gouda for a melty, smooth variation.
- Cajun sausage and shrimp grits: Add andouille sausage or bacon for smoky depth.
- Seafood medley: Mix in scallops or crawfish tails.
- Spicy Cajun cream sauce: Stir in sour cream and hot sauce for a creamy gravy-like finish.
Shortcut to supper (time-saving tip)
Want dinner on the table fast? Use quick-cooking grits instead of stone-ground. They're ready in under 10 minutes and still creamy and delicious, perfect for weeknights when you're craving shrimp and grits without the wait.
How to make Cajun Shrimp and Grits (step by step guide)
This is a summary of the steps; the complete directions are in the recipe card below.
- Cook the grits: Bring water (or broth) and salt to a boil. Slowly whisk in grits and cook, stirring often, until thick and creamy (about 7-10 minutes for quick, 20-25 for stone-ground). Stir in butter, cream, and Parmesan. Keep warm.
- Season the shrimp: Toss shrimp with Cajun seasoning, salt, pepper, and cayenne.
- Cook the shrimp: Melt butter in a skillet over medium-high. Add garlic, then shrimp. Cook 2-3 minutes per side until pink and opaque.
- Make the sauce: Add lemon juice, a splash of water or broth, and parsley to the skillet. Stir to coat the shrimp.
- Assemble: Spoon grits into bowls, top with shrimp, and drizzle with the pan sauce. Garnish with parsley.
Serving suggestions
- Pair with collard greens, fried green tomatoes, or field peas.
- Add a side of my buttermilk cornbread, crispy hush puppies, or old-fashioned hoe cakes to soak up the sauce.
- Serve as part of a Mardi Gras brunch spread with oysters rockefeller.
Recipe FAQs
Whisk grits into boiling liquid slowly, stirring often. If lumps form, keep whisking until smooth.
Yes! Reduce the amount of Cajun seasoning and omit cayenne for mild, or add more Cajun seasoning for extra heat.
While they can be reheated, grits are best served hot immediately after cooking. You can, however, prep everything ahead of time and have them on the table in under 20 minutes.
Cajun versions are bolder and spicier, while Creole tends to be a bit milder.
Stone-ground grits have the richest flavor and hearty texture. However, I prefer quick-cooking grits because they are a faster option for weeknights. Instant grits should be avoided because they lack flavor and can be mushy.
Store shrimp and grits separately in the fridge for up to 3 days. Reheat grits with a splash of milk, broth, or cream; reheat shrimp briefly in the microwave (30 seconds) or in a skillet.
Tips for perfect results every time
- Use fresh Gulf shrimp if available for the best flavor.
- Whisk or stir grits continuously to prevent sticking.
- Add liquid if grits thicken too much while reheating.
- Shrimp should be just opaque; overcooked shrimp get rubbery.
- Before cooking, ensure all your ingredients are prepped and ready to go.
More grits recipes you’ll love
If you've never tried shrimp and grits before, now is the time! Leave me a comment below if you make it, and don't forget to leave a star rating.
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
Recipe:
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Best Cajun Shrimp and Grits (Creamy and Cheesy)
Ingredients
Parmesan grits
- 5 cups water
- ½ teaspoon kosher salt
- 1 cup quick grits
- 2 tablespoons butter
- 2 tablespoons heavy cream
- 1½ cups grated or shredded Parmesan cheese
Cajun shrimp and sauce
- 1½ pounds raw shrimp, extra-large, sized 21-25 a pound, peeled, deveined with the tails removed
- 2 teaspoons Cajun or Creole seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 pinch cayenne pepper
- 4 tablespoons unsalted butter
- 2 cloves garlic, finely minced
- ¼ cup fresh lemon juice
- 1 tablespoon fresh parsley, chopped, plus more for garnish if desired
Instructions
Parmesan cheese grits
- To make the parmesan cheese grits, combine five cups of water and a half teaspoon of salt in a medium saucepan set over medium heat. Bring the water to a boil, and then, stirring or whisking constantly, pour the grits into the boiling water.
- Bring it back to a boil, then reduce the heat to low and simmer; stir or whisk often until the mixture becomes thick and creamy, about seven to ten minutes. Add two tablespoons of butter and the heavy cream, and stir to combine.
- If your grits get too thick, add more water and mix well. I prefer mine on the thin side and usually add a tablespoon more water, but if you like them thicker, by all means, skip the extra water.
- Once they are done, remove the pan from the heat and add the parmesan cheese. Stir constantly until the cheese is melted. Cover the pan and keep them warm while you sauté the shrimp.
Cajun shrimp and sauce
- Place the shrimp in a medium-sized bowl and add the Cajun or Creole seasoning, salt, black pepper, and cayenne pepper. Toss with a spoon or fork.
- To sauté the shrimp melt four tablespoons of butter in a large skillet over medium-high heat.
- Add the minced garlic and shrimp, and sauté, frequently stirring, until the shrimp are pink and opaque. (two to three minutes).
- Remove the skillet from the heat and add four tablespoons of water, lemon juice, and parsley. Stir to coat the shrimp with the sauce.
Serving
- Divide the parmesan grits into four bowls and top with the Cajun shrimp mixture. Garnish with extra parsley if desired, and serve hot. Enjoy!
Notes
- Use fresh Gulf shrimp if available for the best flavor.
- Whisk or stir grits continuously to prevent sticking.
- Add liquid if the grits thicken too much while reheating.
- Shrimp should be just opaque; overcooked shrimp get rubbery.
- Before cooking, ensure all your ingredients are prepped and ready to go.
Mary Carroll
Looks fabulous! Can’t wait to try it. I’ve loved every recipe I’ve tried from Sharon’s blog! I make most of them over and over. I bet this one will become a staple for us as well.
L. Wynn
My husband loves this recipe! Adding the heavy cream adds so much creaminess to the grits. Don’t skip it!