This is my Southern shrimp and grits recipe: creamy Parmesan cheese grits topped with plump Gulf shrimp seasoned with Cajun spices and sautéed in a buttery garlic-lemon pan sauce. It’s on the table in about 20 minutes with quick grits - and the shrimp are done the moment they turn pink and opaque, about 2 to 3 minutes per side.
Shrimp and grits started as a fisherman’s breakfast in the Carolina Lowcountry, and here on the Gulf Coast we’ve happily claimed it too - sweet, briny Gulf shrimp were made for a bowl of cheese grits. With a blog named Grits and Pinecones, I consider this recipe my calling card, and after making it more times than I can count, this is the version I’d put up against any restaurant’s.
Which of my shrimp and grits recipes do you want?
This page is my classic: Cajun-spiced shrimp in a garlic-lemon butter sauce over parmesan grits. If you want the New Orleans-style version - shrimp simmered in a bold Worcestershire barbecue butter sauce, no grill involved - that’s my New Orleans BBQ Shrimp and Grits. And if it’s really just grits you’re after, start with my Easy Creamy Cheese Grits.
Quick look at the recipe
Prep time: 5 minutes | Cook time: 15 minutes | Total time: 20 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
- Shortcut to supper (time-saving tip)
- How to make Southern Shrimp and Grits with Parmesan Grits
- Serving suggestions
- Recipe FAQs
- Sharon’s tips for perfect results every time
- More grits recipes you’ll love
- Join the conversation
- Recipe:
Why I love this recipe, and you will too
- With quick grits, it only takes about 20 minutes, making it perfect for busy nights.
- The creamy Parmesan cheese grits is the ultimate Southern comfort food.
- This easy recipe works for brunch, lunch, dinner, and is especially nice for 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
Good shrimp and grits only has a handful of ingredients, so each one earns its place. Here’s what matters and what you can swap - full amounts are in the recipe card below.
- Shrimp: Large wild-caught Gulf shrimp (16-20 or 21-25 count) are best - sweeter and more tender than imported farm-raised. If using frozen, thaw overnight in the refrigerator and pat completely dry before seasoning; wet shrimp steam instead of sauté.
- Grits: Stone-ground offer the deepest flavor, but quick-cooking grits are my favorite and 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
- 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 Southern Shrimp and Grits with Parmesan Grits
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 brown sugar bacon, 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, like this one, lean on a bold, peppery spice blend and a simple butter sauce. Creole versions usually bring tomatoes and a milder, more layered sauce - Creole cooking is city cooking from New Orleans, with more ingredients in the pantry. If you want something in the New Orleans direction, my BBQ Shrimp and Grits is made with a Worcestershire butter sauce that’s pure French Quarter.
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.
Shrimp cook fast - 2 to 3 minutes per side. They’re done when they turn pink and opaque and curl into a loose “C” shape; if they curl into a tight “O,” they’re overcooked. If you want to be certain, an instant-read thermometer should read 120 °F.
Sharon’s 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 (water, milk, heavy cream, or chicken stock) if your grits thicken too much before serving or while reheating.
Shrimp should be just opaque; overcooked shrimp get rubbery.
Before cooking, ensure all your ingredients are prepped and ready to go. This recipe moves fast.
More grits recipes you’ll love
Join the conversation
If you've never tried shrimp and grits before, I hope you will try this recipe! Please let me know how you liked it and if you made any changes by leaving a comment, and don't forget to leave a star rating.
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
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Southern Shrimp and Grits (Creamy Parmesan Cheese Grits)
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.
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 (water, milk, heavy cream, or chicken stock) if your grits thicken too much before serving or while reheating.
- Shrimp should be just opaque; overcooked shrimp get rubbery.
- Before cooking, ensure all your ingredients are prepped and ready to go. This recipe moves fast.
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!