Amazing 45-Min Cajun Shrimp And Grits

Listen, when you think about true Southern comfort food, you’re thinking about something warm, hearty, and made with a little bit of fire, right? Well, I’ve spent years in my own kitchen tweaking classic recipes, trying to capture that perfect Louisiana magic. And folks, I finally nailed it with this Cajun Shrimp And Grits recipe. I’m telling you, the grits melt in your mouth like butter, but then you get that fantastic, spicy kick from the Cajun seasoning hitting the shrimp. It’s everything you want in a dinner, coming together fast. Forget the weak imitations; this is the real deal, and I can’t wait to share how I make it perfectly every single time!

Why You Will Love This Cajun Shrimp And Grits Recipe

I know you’re busy, so I wouldn’t share this if it wasn’t worth your time. This recipe is my go-to when I need serious comfort food fast. Trust me, it hits all the right notes!

• It delivers that slow-cooked, authentic Cajun flavor without taking all day.
• The grits are unbelievably creamy—seriously, you won’t believe how rich they get with just cream and cheddar!
• Everything comes together on the stovetop in under 45 minutes. Perfect for a weeknight treat!
• The balance of spice is spot on—it’s got that satisfying warmth without blowing your head off (unless you add extra cayenne, of course!).

Essential Ingredients for Authentic Cajun Shrimp And Grits

Okay, the flavor explosion in this dish starts with making sure we have the right building blocks. Don’t try to cheat on the grits, though! You absolutely must use stone-ground grits. They break down slowly and give you that fantastic, hearty texture that absorbs all that gorgeous sauce. Pre-ground or quick grits just won’t cut it here; they get gummy too fast.

I’ve broken down what you need so you can check your pantry right now. If you’re out of broth, you can use water, but using broth really deepens the flavor. Also, if you want ridiculously creamy grits but are out of heavy cream, you could try substituting some of the water with milk when you cook them; it makes them extra rich, just like my note suggested!

For the Creamy Grits

This is the foundation of our bowl, so pay attention here. If you wanted to experiment with making some homemade oat milk for a slightly different richness, you could potentially swap some of the liquid, but for this recipe, the cream is king!

• 1 cup stone-ground grits (non-negotiable for the best texture!)
• 4 cups water or chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese

For the Cajun Shrimp and Sauce

This is where we layer on the spice and the lovely, savory gravy. Don’t skimp on seasoning the shrimp directly—that’s key to getting flavor deep into the seafood.

• 1 pound large shrimp, peeled and deveined
• 4 tablespoons butter, divided (two for the veggies, two for finishing the sauce)
• 1/2 cup chopped onion (part of the holy trinity!)
• 1/2 cup chopped celery (the second bit of the trinity!)
• 1/2 cup chopped green bell pepper (and there’s the final piece!)
• 2 cloves garlic, minced
• 1 teaspoon Cajun seasoning (use your favorite blend!)
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (tweak this up or down based on how brave you feel!)
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour (this thickens our gravy!)
• 1 cup chicken broth (for the sauce base)
• 1/4 cup dry white wine (optional, but highly recommended for brightness)

Step-by-Step Instructions for Perfect Cajun Shrimp And Grits

Alright, let’s get this marvelous dinner on the table! This recipe is really about building layers of flavor, one pan at a time. It moves quickly once you start, so make sure all your veggies are chopped beforehand. If you want something else hearty and smoky, you should check out my guide for Cajun Sausage Pasta, but right now, focus on this star dish!

Preparing the Creamy Grits Base

First things first: the grits need time to do their thing. Get your four cups of water or broth simmering. Whisk in your stone-ground grits, reduce the heat, and let them bubble gently, stirring frequently according to the package directions—usually about 20 minutes. Now, the magic happens right at the end! During the last five minutes, stir in that heavy cream and the sharp cheddar cheese until everything is silky smooth. Taste and season it up, then cover them and keep them warm while we make the topping.

Building the Flavorful Cajun Sauce

While the grits are cooking, grab a large skillet. Melt two tablespoons of butter over medium heat. Toss in your onion, celery, and green bell pepper—that’s the holy trinity right there! Cook them down for about 5 to 7 minutes until they start getting soft. Add your minced garlic and cook for just one more minute until you can really smell it. Now, sprinkle in your flour and stir it around for a minute; this helps thicken the sauce later. Slowly whisk in the cup of broth and, if you’re using it, that splash of white wine. Let that simmer and thicken up for about three minutes. Finally, kill the heat and swirl in the last two tablespoons of butter until the sauce looks glossy and lush.

Cooking the Shrimp and Assembling the Cajun Shrimp And Grits

Before we hit the shrimp with heat, toss them with your Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Return the skillet with the sauce to medium heat. Add the seasoned shrimp right into that flavorful sauce. This part is critical: you only cook them for 2 to 3 minutes per side until they turn pink. Seriously, don’t walk away! Overcooked shrimp get rubbery, and we don’t want that texture disaster. Once they’re perfectly cooked, spoon those creamy grits into big bowls and top them generously with the saucy, spicy shrimp. Dinner is served!

Tips for Success with Your Cajun Shrimp And Grits

Cooking Cajun food is more about feeling the spice than sticking strictly to a book, though this recipe gets you 99% of the way there! My biggest advice, which comes from years of trial and error, is honestly about timing the shrimp.

You absolutely have to use stone-ground grits. I hammered that home earlier, but it’s worth repeating. They give you that fantastic, slightly nutty chew that makes the whole dish feel authentic and rustic. Quick grits are just too mushy for this application.

When it comes to the heat level, the recipe calls for 1/4 teaspoon of cayenne, but listen to your gut. If you’re serving someone who finds black pepper spicy, maybe skip the cayenne altogether and just use the Cajun seasoning. For my family, I usually bump that cayenne up to a full 1/2 teaspoon because we love a good slow burn that builds! Taste the sauce before you add the shrimp, and if it feels flat, add a little more salt or a tiny pinch more Cajun spice blend. It’s all about tasting as you go—that’s how you make a recipe truly yours.

Another thing: the sauce consistency! If you find that after you add the broth, it’s too thin, don’t panic. That’s why we added the flour! Let it simmer a bit longer. If, by some small kitchen disaster, it gets too thick before you add the shrimp, just stir in a tablespoon or two of water or broth until it loosens up to a nice, pourable gravy consistency. You want it thick enough to coat a spoon, but thin enough to cascade over that mountain of perfect grits.

Cajun Shrimp And Grits Ingredient Notes and Substitutions

Sometimes you look in the fridge and think, “Drat, I’m missing one thing!” That’s totally okay in my kitchen, because we can usually MacGyver a solution. However, for Cajun Shrimp And Grits, there are a couple of non-negotiables, and a few places where you can definitely swap things out.

Let’s talk shrimp first. You need large shrimp—I mean, the bigger the better! Why? Because those little salad shrimp dissolve into nothingness once they hit that hot, flavorful sauce. You want a nice, meaty bite that stands up to the grits. If you only have medium shrimp on hand, go ahead and use them, but you’ll need to cut your cooking time down to maybe 90 seconds per side.

For the cream, if you are fresh out of heavy cream, half-and-half can work in a pinch; it just won’t be *quite* as decadent. If you use milk, go ahead and substitute about half the water used in the grits setup with that milk, like I mentioned before. It helps make up some of that richness lost by skipping the heavy cream.

Now, the Cajun seasoning blend—this is tricky! If you don’t have a pre-mixed jar, you can certainly make your own flavor profile, but you need to get those core flavors in there. Think cayenne, paprika (smoked is best!), onion powder, garlic powder, oregano, and maybe a dash of thyme. Mix those up until you get a blend you like, and use that in place of the pre-mixed seasoning. Just remember, if you are building your own blend, you might need to add a little extra salt since pre-made blends usually contain salt.

Finally, the white wine. If you absolutely cannot use alcohol, no sweat! Just use that same amount—1/4 cup—of extra chicken broth. If you want to keep that bright acidity the wine offers, squeeze in a teaspoon of fresh lemon juice right at the very end when you finish the sauce with the butter.

Serving Suggestions for Cajun Shrimp And Grits

Once you ladle that steaming bowl of Cajun Shrimp And Grits out, you might think you’re done, but a great dish deserves equally great company! This meal is rich and savory—it’s heavy comfort food at its absolute best, so we want sides that either balance that richness or stand up to the spice.

For me, something green and bright is non-negotiable. It cuts through the cheese and butter perfectly. I often whip up some fresh collard greens cooked simply with a bit of bacon fat and a splash of vinegar. It provides that smoky, slightly bitter contrast that really cleanses the palate between bites of shrimp.

You also need something to soak up every last drop of that incredible, flour-thickened Cajun gravy. Don’t throw away that final spoonful! Crusty French bread is perfect for dipping, or even some simple buttermilk biscuits if you’re feeling extra Southern. Just make sure it’s fresh and warm!

And because a meal this good deserves a perfect drink to wash it down, I always lean towards something incredibly refreshing. A classic, zesty cocktail is my first choice. If you haven’t tried making a refreshing Mojito cocktail on the side, you are missing out! The mint and lime are the perfect palate reset against the smoked paprika and cayenne heat.

If you’re keeping it simple, an ice-cold beer or tangy lemonade works wonders too. The key is contrast—something light and bright next to that deep, earthy, spicy bowl of goodness!

Make-Ahead and Storage for Cajun Shrimp And Grits

Look, I know this dish is best when it’s piping hot and just assembled, but sometimes life happens, and you need leftovers! Good news: you can definitely prep components ahead of time, which makes serving it on a second night so much easier. The key here is separation, especially between the grits and the saucy shrimp.

Grits are temperamental. They firm up significantly once they cool down, no matter how much cream you use. I always store the cooked grits in one airtight container and the shrimp, along with the extra sauce, in another. Trying to keep them together in the fridge means the grits turn into a solid block!

When you are ready to eat the leftovers, you’ll need to revive both parts. For the grits, take out only what you plan to eat and put them in a saucepan. Add a good splash of liquid—water, broth, or even a little milk—and heat them slowly over medium-low heat, stirring constantly until they become creamy again. Don’t blast them on high heat, or they’ll scorch easily on the bottom!

For the shrimp mixture, just gently warm that up in a separate pan over medium-low heat. Be careful not to boil it hard once the shrimp are in there because they will toughen up instantly. Once the shrimp mixture is warmed through, spoon it right over your freshly revived, silky grits. They’ll taste almost as good as the first night, I promise!

If you’re prepping for a party or just want a jump start for the week, you can easily chop the vegetables—the onion, celery, and pepper—and store them in a bag in the fridge for up to three days. Then, when it’s time to cook, you just throw them straight into the skillet. That shaves off a good 10 minutes of prep time right off the top!

Frequently Asked Questions About Cajun Shrimp And Grits

I get so many wonderful questions after people try this recipe, which tells me you guys are really paying attention to the details! Here are some of the most common things folks ask me when they’re trying to perfect their Cajun Shrimp And Grits bowls.

Can I make the grits ahead of time for this Cajun Shrimp And Grits?

Oh, I wish you could, bless your heart, but grits are just not good travelers! They congeal into this heavy, gluey mass once they cool down, even if you use tons of cheese. If you absolutely must prep ahead, cook the grits but keep them super loose with extra liquid. Then, when reheating, you have to add milk or broth and stir them vigorously over low heat until they liquefy back into that creamy perfection. Honestly, though, freshly made grits right before serving are worth the extra five minutes!

What is the ‘trinity’ in Cajun cooking mentioned in the Cajun Shrimp And Grits recipe?

That is such a great question! When I talk about the ‘trinity,’ I’m referring to the foundational aromatic vegetables we use in almost all our Cajun and Creole cooking—onions, celery, and green bell peppers. Think of it as our version of the French mirepoix, but with that bell pepper twist. You sauté those three together, softened in butter, until they just start to smell sweet. That base is what gives your shrimp sauce that deep, authentic flavor that you just can’t get by putting everything in at once.

How can I reduce the heat in the Cajun Shrimp And Grits?

This is easy stuff, and it all comes down to that little bottle of cayenne pepper! If you’re sensitive to spice, or maybe you’re making this for kids, just leave the cayenne out entirely. The Cajun seasoning blend itself usually has some heat, so you’ll still get a nice savory flavor profile. If you still want a *tiny* bit of warmth without the intense burn, reduce the cayenne to just a scant pinch, or substitute it with a dash of sweet paprika for color instead of heat. You are totally in charge of the spice level here!

If you’re looking for more fantastic recipes, I keep an updated list of all my favorites right here for you to browse through! Check out my ultimate cocktail recipe list for perfect pairings!

This recipe is really versatile, and a lot of people ask about adding other proteins too, but trust me, focusing on the shrimp here lets the texture of the grits really shine through!

Serving Suggestions for Cajun Shrimp And Grits

Now that you’ve got this gorgeous, spicy, cheesy bowl of heaven in front of you, you might be wondering what goes best next to it. Since the star of the show is so rich—all that cheese and butter in the beautiful grits—we need sides that offer a contrast! Nothing complicated, but something to balance out the richness.

My absolute favorite accompaniment is simple, quickly cooked mustard greens or collards. You just want to wilt them down quickly with a little garlic and maybe a splash of cider vinegar. That slight tartness and earthiness cuts right through the fat from the cheese and butter, making you ready for the next bite of shrimp!

If you feel like you need something bread-y, skip the sweet cornbread we often make in the South. You need something crusty to really sop up that amazing sauce leftover on the plate. A good, crusty French baguette is simple perfection. Just slice it up and serve it warm!

And for drinks? You need something super refreshing to wash down all that spice. If you’re looking for something bright and clean to reset your palate between bites of spicy shrimp, you have to try whipping up a refreshing Mojito cocktail with fresh mint and lime. That mint and lime combo is just *magic* against the Cajun seasoning!

Honestly, though, this Cajun Shrimp And Grits is a meal all on its own! Don’t feel pressured to add too much; just enjoy that perfect balance of creamy and spicy as intended!

Make-Ahead and Storage for Cajun Shrimp And Grits

Listen, I always hope leftovers last, but sometimes dinner is just too good! The great thing about this dish is that the components store reasonably well, provided you keep them separate. That’s my golden rule for any dish involving creamy starches.

When you store leftovers, always put the grits in one airtight container and the shrimp and all that lovely sauce in another. If you mix them, the residual heat and moisture will turn those beautiful stone-ground grits into something resembling paste overnight. Nobody wants pasty grits!

When you’re ready to eat them the next day, you have to gently coax the grits back to life. Put the serving amount you want into a small saucepan. Add about a tablespoon or two of liquid—milk is best, or even water—for every cup of cooled grits. Heat it slowly over low heat, stirring constantly. It’s slow work, but you’ll see them start to loosen and resemble that silky texture again. Don’t rush this with high heat; they’ll stick and burn on the bottom instantly!

As for the shrimp and sauce, just warm that gently in a separate, small skillet over medium-low heat. The moment they are warmed through, kill the heat. If you let the shrimp boil, they turn tough and mealy, and all that beautiful work we did seasoning them goes to waste. Once the shrimp mix is warm, ladle it right over your freshly revived grits. It truly tastes nearly as good as the first time around!

And if you’re doing prep work way ahead of time, you can chop all your vegetables—the onion, celery, and bell pepper—and keep them stored in an airtight bag in the fridge for up to three days. It makes that initial sauté step go by in a flash!

Estimated Nutritional Information for Cajun Shrimp And Grits

I always get curious about what exactly we’re packing into these hearty bowls, and while I’m no dietitian, I did run the numbers just so you have a rough idea. Remember, these are just estimates; your sodium intake will really depend on how much salt you add outside of the Cajun blend!

This information is based on the ingredients listed above and a four-serving yield. If you eat a bigger portion, well, then you know the numbers go up!

• Serving Size: 1 serving
• Calories: 550
• Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 45g
• Protein: 35g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 250mg

Since this is rich food, I tried to make sure the protein number was high, which it really is with that pound of shrimp! Just be mindful of that sodium if you’re watching your intake, as cheese and seasoning blends can really sneak that up on you!

Share Your Experience Making Cajun Shrimp And Grits

I pour my heart into these recipes, and nothing makes me happier than knowing they end up warming up your own kitchen! When you make this Cajun Shrimp And Grits, please, please let me know how it turned out for you. Did you crank up the cayenne? Did your grits get extra cheesy?

Leave a rating right here on the site—it really helps others know if they should jump right in and make it! If you snap a picture of your beautiful bowls, tag me on social media! I love seeing these Southern classics come alive in your homes. Happy cooking, everyone!

Estimated Nutritional Information for Cajun Shrimp And Grits

I always get curious about what exactly we’re packing into these hearty bowls, and while I’m no dietitian, I did run the numbers just so you have a rough idea. Remember, these are just estimates; your sodium intake will really depend on how much salt you add outside of the Cajun blend!

This information is based on the ingredients listed above and a four-serving yield. If you eat a bigger portion, well, then you know the numbers go up!

• Serving Size: 1 serving
• Calories: 550
• Fat: 28g
• Saturated Fat: 15g
• Carbohydrates: 45g
• Protein: 35g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg
• Cholesterol: 250mg

Since this is rich food, I tried to make sure the protein number was high, which it really is with that pound of shrimp! Just be mindful of that sodium if you’re watching your intake, as cheese and seasoning blends can really sneak that up on you!

Share Your Experience Making Cajun Shrimp And Grits

I pour my heart into these recipes, and nothing makes me happier than knowing they end up warming up your own kitchen! When you make this Cajun Shrimp And Grits, please, please let me know how it turned out for you. Did you crank up the cayenne? Did your grits get extra cheesy?

Leave a rating right here on the site—it really helps others know if they should jump right in and make it! If you snap a picture of your beautiful bowls, tag me on social media! I love seeing these Southern classics come alive in your homes. Happy cooking, everyone!

Serving Suggestions for Cajun Shrimp And Grits

Now that you’ve got this gorgeous, spicy, cheesy bowl of heaven in front of you, you might be wondering what goes best next to it. Since the star of the show is so rich—all that cheese and butter in the beautiful grits—we need sides that offer a contrast! Nothing complicated, but something to balance out the richness.

My absolute favorite accompaniment is simple, quickly cooked mustard greens or collards. You just want to wilt them down quickly with a little garlic and maybe a splash of cider vinegar. That slight tartness and earthiness cuts right through the fat from the cheese and butter, making you ready for the next bite of shrimp!

If you feel like you need something bread-y, skip the sweet cornbread we often make in the South. You need something crusty to really sop up that amazing sauce leftover on the plate. A good, crusty French baguette is simple perfection. Just slice it up and serve it warm!

And for drinks? You need something super refreshing to wash down all that spice. If you’re looking for something bright and clean to reset your palate between bites of spicy shrimp, you have to try whipping up a refreshing Mojito cocktail with fresh mint and lime. That mint and lime combo is just *magic* against the Cajun seasoning!

Honestly, though, this Cajun Shrimp And Grits is a meal all on its own! Don’t feel pressured to add too much; just enjoy that perfect balance of creamy and spicy as intended!

Make-Ahead and Storage for Cajun Shrimp And Grits

Listen, I always hope leftovers last, but sometimes dinner is just too good! The great thing about this dish is that the components store reasonably well, provided you keep them separate. That’s my golden rule for any dish involving creamy starches.

When you store leftovers, always put the grits in one airtight container and the shrimp and all that lovely sauce in another. If you mix them, the residual heat and moisture will turn those beautiful stone-ground grits into something resembling paste overnight. Nobody wants pasty grits!

When you’re ready to eat them the next day, you have to gently coax the grits back to life. Put the serving amount you want into a small saucepan. Add about a tablespoon or two of liquid—milk is best, or even water—for every cup of cooled grits. Heat it slowly over low heat, stirring constantly. It’s slow work, but you’ll see them start to loosen and resemble that silky texture again. Don’t rush this with high heat; they’ll stick and burn on the bottom instantly!

As for the shrimp and sauce, just warm that gently in a separate, small skillet over medium-low heat. The moment they are warmed through, kill the heat. If you let the shrimp boil, they turn tough and mealy, and all that beautiful work we did seasoning them goes to waste. Once the shrimp mix is warm, ladle it right over your freshly revived grits. It truly tastes nearly as good as the first time around!

And if you’re doing prep work way ahead of time, you can chop all your vegetables—the onion, celery, and bell pepper—and keep them stored in an airtight bag in the fridge for up to three days. It makes that initial sauté step go by in a flash!

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