The Best Cajun Shrimp and Grits is a classic Southern shrimp and cheesy grits recipe. This Southern comfort food features creamy parmesan cheese grits topped with perfectly seasoned, sautéed Cajun shrimp swimming in a decadent sauce with butter, garlic, and lemon juice.
Like my recipes for BBQ Shrimp and Grits, Seafood Jambalaya, Blackened Chicken Alfredo, and Cheese Grits Casserole, Cajun Shrimp and Grits is down-home comfort food, quick, easy, and delicious.
This classic Southern dish can be prepared in less than 20 minutes and is so versatile you can serve it any time of day, for breakfast, lunch, or dinner. It’s also a great entrée to serve during Mardi Gras.
Like most Southerners, I dearly love cheese grits, and my love affair with shrimp knows no bounds. Combine my two favorite foods with Cajun seasoning, and this best-ever recipe for parmesan cheese grits and shrimp is a match made in foodie heaven and a favorite dish of my whole family.
Jump to:
- Why you will love this recipe:
- Ingredient notes and substitutions:
- How to make Cajun Shrimp and Grits:
- What is shrimp and grits:
- Which type of grits is the best:
- What’s the secret for perfect grits:
- How to peel and devein shrimp:
- What is traditionally served with this dish:
- Recipe variations:
- Leftovers, storage and reheating:
- What’s the difference between Cajun and Creole Shrimp and Grits:
- Recipe FAQs
- Expert tips:
- More grits recipes:
- 📋 Recipe:
Why you will love this recipe:
- You can enjoy a flavorful and satisfying meal in 20 minutes that captures the essence of Cajun cooking without compromising on taste.
- The creamy texture of the parmesan cheese grits, combined with the succulent shrimp and vibrant flavors, creates a comforting and satisfying dish perfect for any occasion.
- Cajun seasoning and the butter, garlic, and lemon juice sauce infuse the shellfish with a tasty blend of savory, spicy, and tangy flavors. It’s an opportunity to indulge in the taste of Louisiana without leaving your kitchen.
Ingredient notes and substitutions:
- Fresh shrimp – fresh, extra-large, wild-caught Gulf shrimp sized 21-25 are what I recommend. However, peeled and deveined frozen with the tails removed also work just fine in this recipe.
- Quick grits – are my go-to in this recipe. They cook in ten minutes or less and are one of the reasons this recipe is so quick and easy. Regular or stone ground can be substituted, but they take anywhere from 20 to 50 minutes to cook. The ratio of water to grits is the same. I do not recommend instant!
- Cajun seasoning and cayenne pepper– add a robust and bold spicy flavor to the shellfish and helps capture the true essence of Louisiana flavors and traditions. You can substitute Creole seasoning. The only difference is that Cajun has a bit more heat. Popular brands include Tony Chachere’s, Slap Ya Mama, and Zatarains. You can also make your own homemade Cajun Seasoning.
- Parmesan cheese – adds a rich and savory flavor to the grits. Its nutty, slightly salty taste complements the natural corn flavor and contributes to its creaminess. You can, of course, substitute different kinds of cheese including cheddar cheese, but the dish will have a different taste.
- Unsalted Butter – is used to flavor the grits and to sauté the shellfish; it also adds a rich buttery flavor to both. You can use salted butter, but if you do, you might want to reduce the amount of salt called for in the recipe.
- Heavy cream – gives a luxurious and velvety texture to the grits. It also adds a rich and indulgent flavor. This richness helps balance the spicy Cajun seasoning. You can substitute half-and-half or whole milk, but the dish will not be as rich. (not pictured)
- Kosher salt and ground black pepper – enhance the dish’s flavors.
- Garlic and lemon juice – combine with the butter to make the tasty lemon garlic sauce that infuses the dish with flavor.
- Italian parsley – adds a pop of color and a fresh herbal flavor. You can substitute curly parsley.
Complete measurements are in the printable recipe below.
How to make Cajun Shrimp and 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.
- To make the Cajun shrimp, place the peeled and deveined shellfish in a medium-sized bowl and add the Cajun or Creole seasoning, half a teaspoon of 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 shellfish are pink and opaque. (three to four minutes).
- Remove the skillet from the heat and add four tablespoons of water, lemon juice, and parsley. Stir to coat the shellfish with the sauce.
- Divide the parmesan grits into four bowls and add the cajun shrimp mixture to the top of the grits. Garnish with extra parsley if desired and serve hot. Enjoy!
What is shrimp and grits:
Shrimp and grits is a classic dish originating in the Southern United States, particularly from the Louisiana, Carolinas, and Georgia coastal regions. It is a flavorful and comforting dish that combines two main components: shrimp, which are typically seasoned and cooked, and grits, made from ground corn.
Shrimp and grits are the official state food of South Carolina, and George, South Carolina, is considered the grits capital of the world.
Which type of grits is the best:
- Stone-ground grits is made by grinding whole dried corn kernels between large millstones, resulting in a coarser texture and more pronounced corn flavor. Stone ground grits have a slightly gritty texture and take the longest to cook.
- Quick grits, which I recommend for this recipe, is a more processed version of stone ground. They are still made from whole dried corn kernels but are ground more finely, resulting in smaller granules. As a result, they cook faster and have a smoother texture.
- Instant gritsis the most processed and quickest-cooking option. They are pre-cooked and then dried, which significantly reduces their cooking time. However, they are also the least flavorful with a strange texture, and I do not recommend them.
What’s the secret for perfect grits:
The secret to perfect grits is patience and whisking. Even when cooking quick grits, I always cook them for an extra five to ten minutes longer than is shown on the box.
Slow cooking allows the grits to absorb the liquid and develop a creamy texture, and constant whisking keeps them smooth without lumps. Also, do not be afraid to add liquid, such as chicken broth, seafood stock, milk or cream, if your grits get too thick.
How to peel and devein shrimp:
I confess I prefer to have my shrimp peeled, deveined, and the tails removed by the fishmonger at the seafood market where I shop.
If yours are not peeled, pinch the head off if it is still on, then gently remove the shell and legs by pulling them away from the body. To devein them, use a small knife or deveiner to make a shallow cut along the back of the shellfish and remove the dark vein. Pull the tail off, and rinse the shrimp under cold water. Pat dry.
If you are more of a visual person, here is a link to a short video on how to peel and devein shrimp.
What is traditionally served with this dish:
Collard Greens and other types of cooked greens, Cucumber and Tomato Salad, Fried Green Tomatoes, Fried Okra, Tomato Avocado Feta Salad, Broccoli Salad, Cole Slaw, Purple Hull Peas, or Field Peas are all great choices.
Old-Fashioned Cornbread, Hush Puppies, or Hoe Cakes also pair nicely with this dish.
For dessert, my homemade Strawberry Sherbet, Key Lime Mousse, Watermelon Popsicles, Frozen Lemonade Pie, or Orange Sherbet Ice Cream would all provide a cool and refreshing contrast to the dish’s spiciness.
Recipe variations:
Cajun shrimp and grits is a versatile dish that can be customized in various ways to suit your tastes and creativity.
- Bacon, andouille sausage, Tasso ham, or another smoked sausage, such as chorizo or smoked turkey sausage, can be added.
- Instead of just shrimp, create a seafood medley by adding other seafood such as crawfish, lump crab meat, or scallops.Garnish with chopped green onions and bell peppers.
- Substitute another type of cheese such as sharp cheddar, gouda, Monterey jack, pepper jack, fontina, goat cheese, feta, or even cream cheese for the parmesan cheese. But remember, the type of cheese you choose will change the dish’s overall taste.
- Add a quarter cup of sour cream to the lemon garlic sauce and a dash of hot sauce to create a spicy Cajun cream sauce.
- Add a roux to the lemon garlic sauce to thicken it and make a Cajun-style gravy.
Leftovers, storage and reheating:
For the best results, store the leftover shrimp and cheese grits separately in the refrigerator, covered for up to three days. I do not recommend freezing them.
Grits congeal when they are cold, and it will take some work to get them warmed up and thinned out.
Add a tablespoon of water, milk, or chicken stock and microwave in 30-second increments, and continue stirring until they are warmed through and the consistency you want. The shrimp will take less than 30 seconds to warm up.
What’s the difference between Cajun and Creole Shrimp and Grits:
The main difference is the difference in the seasonings. Cajun shrimp and grits are bolder and spicier, with a rustic and smoky character, while Creole shrimp and grits are more complex and refined, with a harmonious blend of sweet and savory flavors.
Both variations are delicious in their own right and reflect New Orleans and Louisiana’s rich culinary traditions.
Recipe FAQs
To prevent lumps, gradually add the grits to boiling liquid while whisking constantly. Stirring often during cooking will also help achieve a smooth consistency.
When pairing wine with the bold and spicy flavors of Cajun shrimp and grits, you’ll want to choose wines that stand up to the dish’s richness while balancing its heat and complexity. Chardonnay, Riesling, and Rosé wines would all be good choices.
Cajun seasoning can vary in spiciness depending on the specific blend and brand. In general, this dish has a moderate level of heat. You can adjust the spiciness by adding more or less Cajun seasoning, substituting Creole seasoning, or leaving out the cayenne pepper.
You can use either Cajun or Creole seasoning in this recipe.
Cajun seasoning originates from rural Louisiana. It is known for its bold and robust flavors, and has a bit more heat.
Creole seasoning, on the other hand, originates from New Orleans, and is known for its complex and well-balanced flavors. It tends to be milder in terms of heat compared to Cajun seasoning.
While they can be reheated, they 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.
Expert tips:
- Before cooking, ensure all your ingredients are prepped and ready to go. Clean and devein the shrimp, chop the garlic and parsley, and measure all ingredients.
- If possible, use fresh Gulf shrimp for the best flavor and texture. If using frozen shrimp, thaw them overnight in the refrigerator and pat them dry with a paper towel before adding the Cajun seasoning.
- If the grits become too thick, add more water, milk, or heavy cream to achieve the desired consistency.
- Shrimp cook rapidly, so sauté them just until they turn pink and opaque. Overcooked shrimp can become tough and rubbery.
- Whisk or stir your grits continually to prevent them from sticking to the pan or forming lumps. If you have lumps, whisk them until the lumps are gone.
- If you are making this dish for a crowd, use the handy conversion option on the recipe card.
More grits recipes:
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📋 Recipe:
Easy Cajun Shrimp and Grits Recipe (Creamy & 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!
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.
My husband loves this recipe! Adding the heavy cream adds so much creaminess to the grits. Don’t skip it!