Cajun Shrimp and Grits

Making a bold and comforting dinner is so EASY with recipes like this Cajun Shrimp and Grits and in just one skillet and one saucepan you can build layers of flavor that taste like they simmered all day. Juicy shrimp cook quickly in Cajun spices and then rest over creamy cheesy grits while smoky bacon and sautéed vegetables bring everything together and it will only take you about 30 minutes from start to finish.

Shrimp and grits is one of those well loved Southern comfort foods for so many good reasons and when you make Cajun Shrimp and Grits at home you control the spice level the richness and the texture. It is simple to prepare requires very little waiting and in the end you get a hearty savory bowl that feels special enough for guests yet easy enough for a weeknight dinner.

Ingredients

Here’s what I use for this recipe. You can always adjust the spice level or cheese to suit your taste!

• Shrimp: The star of the dish, they cook quickly and soak up all the Cajun seasoning and pan flavors.
• Cajun seasoning: Brings warmth, spice, and that classic Louisiana inspired flavor profile.
• Bacon: Adds smoky depth and a savory base for sautéing the vegetables.
• Garlic: Infuses the shrimp and sauce with bold aromatic flavor.
• Onion: Builds a sweet and savory backbone once sautéed in bacon drippings.
• Green bell pepper: Adds subtle sweetness and a slight crunch to balance the creamy grits.
• Butter: Enriches both the grits and the shrimp for a silky finish.
• Stone ground grits: The creamy base that carries all the bold toppings.
• Chicken broth: Gives the grits more flavor than water alone.
• Heavy cream: Makes the grits extra smooth and luscious.
• Cheddar cheese: Melts into the grits for sharp cheesy richness.
• Parmesan cheese: Adds salty depth and enhances the savory notes.
• Lemon juice: Brightens the shrimp and cuts through the richness.
• Fresh parsley: A fresh finishing touch that adds color and balance.
• Salt and black pepper: Essential for seasoning every layer properly.

Tools You’ll Need

• Large skillet: I use this to cook the bacon, sauté the vegetables, and sear the shrimp all in one pan to build flavor.
• Medium saucepan: Perfect for slowly cooking the grits until they turn thick and creamy.
• Wooden spoon: Helps me stir the grits frequently so they do not stick or clump.
• Whisk: I use this at the start to prevent lumps when adding grits to liquid.
• Tongs: Makes flipping and removing the shrimp quick and easy.
• Knife: For chopping the vegetables and prepping ingredients.
• Cutting board: Provides a safe and stable surface for prep work.
• Measuring cups and spoons: Keeps the balance of liquid and seasoning just right.

Instructions

Step 1: Cook the Bacon

I start by placing chopped bacon into a cold skillet and turning the heat to medium. I let it cook slowly so the fat renders out and the pieces turn golden and crisp. Once done, I remove the bacon with a slotted spoon and leave the flavorful drippings in the pan.

Step 2: Sauté the Vegetables

In the same skillet with the bacon drippings, I add diced onion and green bell pepper. I cook them until they soften and begin to caramelize slightly. Then I stir in minced garlic and let it cook just until fragrant. I transfer the mixture to a bowl and set it aside.

Step 3: Season and Sear the Shrimp

I pat the shrimp dry and toss them with Cajun seasoning, salt, and pepper. In the hot skillet, I add a little butter if needed and lay the shrimp in a single layer. I cook them for about two minutes per side until they are pink and slightly caramelized. I finish with a squeeze of fresh lemon juice and remove them from the heat so they stay tender.

Step 4: Cook the Grits

While the shrimp cook, I bring chicken broth and a splash of cream to a gentle boil in a saucepan. I slowly whisk in the grits to avoid lumps. Then I lower the heat and let them simmer, stirring often. Once thick and creamy, I stir in butter, cheddar, and Parmesan until melted and smooth. I taste and adjust seasoning as needed.

Step 5: Bring Everything Together

To serve, I spoon the creamy grits into bowls. I top them with the sautéed vegetables and crispy bacon. Then I arrange the Cajun shrimp over everything and spoon a bit of the pan juices on top. A sprinkle of fresh parsley finishes the dish beautifully.

Tips

When I want even deeper flavor, I sometimes add a splash of chicken broth to the skillet after cooking the shrimp and scrape up the browned bits to drizzle over the top. If you prefer milder heat, I reduce the Cajun seasoning slightly and add more lemon for brightness instead. I also recommend stirring the grits frequently and keeping the heat low because slow cooking makes them extra creamy and prevents sticking. If the grits thicken too much before serving, I stir in a little warm broth or cream to loosen them up.

Ways to Serve

I love serving Cajun Shrimp and Grits in wide shallow bowls so every spoonful gets a bit of shrimp, sauce, and creamy grits. It pairs beautifully with a simple green salad dressed lightly with vinaigrette to balance the richness. For brunch, I sometimes add a soft cooked egg on top which blends into the grits for even more richness. Warm crusty bread on the side is also perfect for soaking up the flavorful juices left in the bowl.

Storage Instructions

If I have leftovers, I store the shrimp and grits in separate airtight containers in the refrigerator for up to three days. When reheating, I warm the grits gently on the stove with a splash of broth or cream to restore their creamy texture. The shrimp can be reheated briefly in a skillet over low heat just until warmed through because overcooking can make them tough. I do not recommend freezing this dish since the texture of the grits may change.

Frequently Asked Questions

Can I make Cajun Shrimp and Grits ahead of time?

Yes, you can prepare the grits and vegetable mixture in advance and reheat them gently before serving, then quickly cook the shrimp fresh for the best texture.

What type of shrimp is best for Cajun Shrimp and Grits?

I prefer large or jumbo shrimp because they stay juicy and have a satisfying bite when seared.

Can I make Cajun Shrimp and Grits less spicy?

Absolutely, you can reduce the Cajun seasoning and add more cream or cheese to mellow the heat.

Are stone ground grits necessary for Cajun Shrimp and Grits?

Stone ground grits provide the best texture and flavor, but quick grits can work if you are short on time.

See You in the Kitchen

I hope you give this Cajun Shrimp and Grits a try! It’s one of my favorite comfort meals when I want something bold yet simple to prepare. I would love to hear how yours turns out and if you add your own twist. Don’t forget to save this recipe so you can make it again for family dinners or special gatherings.

Happy Cooking!

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