Easy Cajun Shrimp and Grits Recipe (Creamy & Cheesy)
Easy Cajun Shrimp and Grits is a classic Southern spicy shrimp and grits recipe. It features creamy parmesan cheese grits topped with perfectly seasoned, sautéed Cajun shrimp swimming in a decadent sauce with butter, garlic, and lemon juice.
1½poundsraw shrimp,extra-large, sized 21-25 a pound, peeled, deveined with the tails removed
2teaspoonsCajun or Creole seasoning
½teaspoonkosher salt
¼teaspoonground black pepper
1pinchcayenne pepper
4tablespoonsunsalted butter
2clovesgarlic,finely minced
¼cupfresh lemon juice
1tablespoonfresh 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
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.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 the grits become too thick, add more water, milk, or heavy cream to achieve the desired consistency.If you are making this dish for a crowd, use the handy conversion option on the recipe card.