Cajun Shrimp and Grits
Cajun Shrimp and Grits is a vibrant dish that combines the rustic flavors of the Southern United States with a touch of Cajun spice. Perfectly seasoned shrimp rest on a bed of creamy, buttery grits, creating a harmonious blend of textures and flavors that is both comforting and exciting. This dish transports diners to the heart of Louisiana, celebrating regional cuisine with a modern twist.
Equipment
- Large saucepan (3-4 quart)
- 10-inch or 12-inch skillet (cast iron preferred)
- Wooden spoon or silicone spatula
- Cheese grater
- Instant-read thermometer (for checking shrimp doneness)
Ingredients
Shrimp
- 1 lb shrimp large, peeled and deveined, about 450g
- 2 tbsp Cajun seasoning use a high-quality blend
Grits
- 1 cup stone-ground grits preferably organic, about 170g
- 4 cups water
- 1 cup sharp cheddar cheese freshly grated, about 115g
- 2 tbsp unsalted butter about 28g
- 1 pinch kosher salt to taste
Toppings
- 1 tbsp olive oil
- 1 medium red bell pepper diced
- 1 stalk scallion thinly sliced, for garnish
- 1 wedge lemon for serving
Instructions
- Bring 4 cups of water to a boil in a large saucepan over high heat. Add a generous pinch of kosher salt. Slowly whisk in the stone-ground grits, reduce heat to low, and cook for 20–25 minutes, stirring frequently to prevent lumps and scorching on the bottom.4 cups water, 1 cup stone-ground grits, 1 pinch kosher salt
- Remove the grits from the heat and stir in the sharp cheddar cheese and unsalted butter until fully melted and incorporated. Season with kosher salt to taste. Cover to keep warm while you prepare the shrimp.1 cup sharp cheddar cheese, 2 tbsp unsalted butter, 1 pinch kosher salt
- While the grits cook, toss the shrimp with the Cajun seasoning in a bowl, ensuring each piece is evenly coated.1 lb shrimp, 2 tbsp Cajun seasoning
- Heat the olive oil in a large skillet over medium-high heat until the oil shimmers. Add the diced red bell pepper and sauté until softened, about 3 minutes. Push the peppers to one side of the pan. Add the seasoned shrimp in a single layer — work in batches if needed to avoid crowding. Cook until pink and opaque, about 2 minutes per side (4 minutes total).1 tbsp olive oil, 1 medium red bell pepper, 1 lb shrimp
- Ladle the grits into bowls and top with the sautéed shrimp and bell peppers. Garnish with thinly sliced scallion and serve with a fresh lemon wedge for squeezing over the top.1 stalk scallion, 1 wedge lemon
Notes
Storage: Refrigerate shrimp and grits in separate airtight containers for up to 3 days. Reheat grits on the stovetop with a splash of milk or water, stirring until smooth, then warm the shrimp in a skillet over medium heat.
Freezer: Cooked grits freeze well for up to 2 months — thaw overnight in the fridge and reheat with added liquid. Cooked shrimp do not freeze well and become rubbery; freeze only the grits.
Make-Ahead: Cook the grits up to 2 days ahead and refrigerate. Season and coat the shrimp in Cajun seasoning up to 8 hours ahead and refrigerate. Sear the shrimp and reheat the grits just before serving.
Substitution: No stone-ground grits? Quick-cook grits work — reduce cooking time to about 5 minutes. Avoid instant grits, which turn gluey with butter and cheese.
Pro Tip: Don't crowd the skillet when cooking the shrimp. Work in two batches if needed so each shrimp makes direct contact with the hot pan — this is what gives you the slightly caramelized, flavourful edges instead of pale, steamed shrimp.
Nutrition
Serving: 1servingCalories: 440kcalCarbohydrates: 37gProtein: 26gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 186mgSodium: 853mgPotassium: 356mgFiber: 3gSugar: 2gVitamin A: 3431IUVitamin C: 39mgCalcium: 283mgIron: 2mg
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