These easy Cajun Shrimp and Grits are the ultimate Southern comfort food: plump, juicy shrimp tossed in bold Cajun spices and simmered in a rich, buttery sauce, all served on a bed of creamy, cheesy grits. The dish balances smoky, garlicky heat with silky grits for a spicy, satisfying meal that feels special but comes together quickly.
This recipe brings together cozy comfort and bold Cajun flavor—perfect for brunch or dinner. With a generous seasoning of Cajun spices, a pat of butter, and a squeeze of lemon, the shrimp get bright and punchy. The grits are cooked low and slow with cheese and cream until they’re silky-smooth and luxurious.
Table of Contents
- Key Ingredients to make Cajun Shrimp and Grits
- Substitutions
- How to make Shrimp and Grits
- Tips for Success
- What to Serve with Cajun Shrimp and Grits
- Recipe FAQs
- More Cajun Recipes
- Cajun Shrimp and Grits Recipe
Key Ingredients to make Cajun Shrimp and Grits
(Full ingredient list is in the recipe card below.)
- Stone-ground grits — For the best flavor and texture, cook low and slow and stir often to keep them smooth.
- Extra-large or jumbo shrimp — Bigger shrimp stay juicy and have better texture; peeled and deveined saves time. Avoid very small shrimp, which overcook quickly.
- Andouille sausage — Adds smoky, savory depth. Kielbasa or bacon work as alternatives if needed.
- Cajun seasoning — A signature blend of paprika, garlic, onion, cayenne, and herbs; use Creole seasoning or a homemade mix if you prefer.
- The Holy Trinity — Onion, bell pepper, and celery form the flavorful base common to Cajun cooking; garlic brings additional aromatic richness.
- Canned diced tomatoes — Add bright acidity and balance the smoky, spicy elements.
- Cheddar cheese — Melts into the grits for a creamy, savory finish.
Substitutions
- Sausage swaps: Use bacon or kielbasa if andouille isn’t available; bacon adds a great smoky note.
- Add heat: Increase spice with red pepper flakes, jalapeño, or even habanero if you like it hot.
- Different protein: Try blackened salmon instead of shrimp for a twist.
How to make Shrimp and Grits
Step 1: Melt butter in a medium saucepan over medium heat. Add diced garlic, Cajun seasoning, and onion powder and cook 2–3 minutes until fragrant. Pour in chicken broth and water and bring to a boil. Slowly whisk in the grits, reduce heat to low, cover, and cook 20–30 minutes, stirring occasionally, until tender.
Step 2: Stir in black pepper, cheddar, remaining butter, and heavy cream until smooth and the cheese is melted. Taste and adjust salt if needed. Remove from heat and keep covered.
Step 3: Pat shrimp dry and season with Cajun seasoning. Heat a drizzle of olive oil in a large skillet over medium heat, then cook the shrimp about 2 minutes per side until pink and slightly curled. Remove and set aside.
Step 4: In the same pan, brown the andouille sausage 5–7 minutes. Add onion, bell pepper, and celery and cook about 5 minutes. Add garlic and cook another 2 minutes. Stir in diced tomatoes and scrape up any browned bits from the pan.
Step 5: Add chicken broth, heavy cream, and Worcestershire sauce. Simmer 10 minutes until the sauce slightly thickens. Stir in lemon juice and hot sauce, then return the shrimp to the pan and warm through.
Step 6: Spoon grits into bowls (loosen with a splash of milk if they’ve thickened). Top with shrimp, spoon the sauce and vegetables over the grits, and garnish with parsley and Parmesan.
Tips for Success
- Don’t overcook the shrimp — Cook 2–3 minutes per side until just opaque to keep them tender.
- Serve immediately — Plate right away so shrimp don’t keep cooking in the hot pan.
- Pat shrimp dry before seasoning so they sear and brown properly.
- Adjust grits texture — For looser grits, cut cooking time slightly or add more liquid; for thicker grits, cook a bit longer.
- Watch seasoning salt — Cajun blends vary in sodium. Taste as you go and add salt to preference.
What to Serve with Cajun Shrimp and Grits
This dish pairs well with Southern sides like buttermilk biscuits or cornbread to soak up the sauce. A crisp slaw or a simple house salad provides a fresh contrast. For a fuller Southern spread, serve with red beans and rice, fried green tomatoes, collard greens, or hush puppies.
Recipe FAQs
Store shrimp and grits separately in airtight containers in the refrigerator for up to 3 days. Reheat grits with a splash of milk or broth to restore creaminess and warm the shrimp gently so they don’t overcook.
Lumps often come from adding grits too quickly or not stirring enough. Whisk them into simmering liquid and cook low and slow, stirring frequently. If they stick, lower the heat and stir more often.
Yes—frozen shrimp work well if fully thawed and patted dry before cooking for best texture.
Yes. Cook grits and shrimp separately and refrigerate. Reheat gently, adding a splash of milk to the grits if they’ve firmed up.
Instant grits are a quicker option, but stone-ground grits give superior texture and flavor. Follow package instructions if you use quick grits.
More Cajun Recipes
Main Course
Seafood Boil Recipe with Garlic Butter Sauce
Main Course
Chicken and Sausage Gumbo
Main Course
Cajun Shrimp and Sausage Pasta
Main Course
Southern-Style Gumbo Greens
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Cajun Shrimp and Grits
Equipment
- Large skillet
- Medium saucepan
- Mixing bowls
Ingredients
Cheesy Grits
- 6 tbsp salted butter
- 3 cloves garlic, diced
- 1 tsp Cajun seasoning
- 1 tsp onion powder
- 4 cups chicken broth
- 1 cup water
- 1 1/2 cups stone-ground grits
- 1/2 tsp black pepper
- 2 cups cheddar cheese
- 1 cup heavy cream
Cajun BBQ Shrimp
- 1 lb jumbo shrimp
- 1 tbsp Cajun seasoning
- 1 lb andouille sausage, sliced
- 1 medium yellow onion, diced
- 1 bell pepper, diced
- 2 celery stalks, diced
- 4 cloves garlic, diced
- 14.5 oz diced tomatoes
- 1 cup chicken broth
- 2 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1 tbsp hot sauce
- 1/4 cup heavy cream
- Parsley, for garnish
- Parmesan, for garnish
Instructions
- 1. In a medium saucepan, melt 4 tbsp butter over medium heat. Add diced garlic, 1 tsp Cajun seasoning, and onion powder. Cook 2–3 minutes, then add chicken broth and water and bring to a boil. Slowly whisk in grits, reduce heat to low, cover, and cook 20–25 minutes, stirring occasionally until tender. Stir in black pepper, cheddar, remaining butter, and heavy cream until cheese melts. Taste and adjust salt if needed. Keep covered and set aside.
- 2. Toss shrimp with 2 tsp Cajun seasoning. Heat a drizzle of olive oil in a large pan over medium heat and cook shrimp about 2 minutes per side until pink; remove and set aside.
- 3. In the same pan, brown andouille for 5–7 minutes. Add onion, bell pepper, and celery and cook 5 minutes. Add garlic and the remaining 1 tsp Cajun seasoning and cook 2 more minutes. Stir in diced tomatoes, 1 cup chicken broth, 1/4 cup heavy cream, and Worcestershire sauce. Reduce heat to medium-low and simmer 10–15 minutes until sauce thickens slightly.
- 4. Stir in lemon juice and hot sauce, return shrimp to the pan, and warm through. Remove from heat.
- 5. Spoon grits into bowls (loosen with a little milk if needed). Top with shrimp and sauce, then garnish with parsley and Parmesan. Serve immediately.
Notes
Don’t overcook the shrimp: Cook until just opaque to avoid rubbery texture.
Serve immediately: Plate right away so the shrimp stay tender.
Pat shrimp dry: Dry shrimp sear better and brown nicely.
Adjust grits: For looser grits add extra liquid; for thicker grits cook a few minutes longer.
Seasoning salt varies: Cajun blends differ in sodium—taste as you go and add salt to preference.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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