Why this Cajun classic is worth making at home
I’ve been to New Orleans (or nearby Slidell, Louisiana) at least 50 times in my life, and every trip there’s one dish I have to order: Shrimp and Grits! The creamy, slowly simmered grits paired with pan-seared, blackened shrimp is just unbeatable.
But what I didn’t realize until a few years ago is just how EASY it is to make this Cajun classic at home. Since then, I’ve tested the recipe you see below numerous times (it even made an appearance in my Weeknight Winners dinner cookbook!), and y’all, you’ve truly never tasted a dish like this!
Craving even more Cajun classics? This Shrimp and Sausage Gumbo, Chicken Jambalaya and Shrimp Creole are all inspired by my numerous trips down to New Orleans!
Wonderful. Just like my grandmother used to make.
– Rebecca
The 2 things you need to make the best shrimp and grits
It might sound obvious, but two things will really take your shrimp and grits to the next level: high-quality shrimp and stone-ground grits. If you can find wild-caught Gulf shrimp that haven’t been previously frozen, you’re in for a real treat!
And while quick-cooking grits work (I’ve had success with them too!), they just don’t deliver the same creamy, chewy texture as stone-ground grits.
Ingredients and substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
Grits: Stone-ground grits are key for the best texture and flavor. You can use white or yellow corn grits depending on your preference. If using regular or quick-cooking grits, adjust the cook time according to the package directions.
Broth and milk: Cooking grits in broth instead of water adds SO much flavor. Use chicken or veggie broth and add milk (or even heavy cream or half and half!) for extra creaminess. Dairy-free options like oat, almond, or soy milk work too, but will change the finished taste of the dish.
Butter: This gives the best flavor, but you can substitute oil if needed.
Cheese: While this can be optional, I absolutely LOVE the punch of flavor that a good sharp cheddar adds to savory grits. (Trust me on this one.)
Shrimp: Use large, peeled and deveined shrimp (a 20/25 count per pound), tails on or off. Adjust the cook time if using larger or smaller shrimp.
Bacon: A few slices add crispy texture, and cooking the shrimp in that bacon fat makes this dish even more delicious.
Cajun seasoning: This recipe was tested using the Evolving Table Cajun Blackened Seasoning. If using a store-bought option, Slap Ya’ Mama and Tony’s are solid choices, but these can be spicier and saltier, so you’ll need to adjust accordingly.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Cook the grits.
Boil broth and milk in a saucepan, stir in the grits, and bring it back to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes, stirring every 5 to 10 minutes to prevent clumping.
Make them cheesy and creamy.
Once tender, stir in the butter, cheddar cheese, salt, and pepper until smooth and creamy. This is the step that takes your grits from good to absolutely incredible.
Cook the bacon and veggies.
Cook chopped bacon in a skillet over medium heat until crispy, about 8 to 10 minutes. Transfer to a paper towel-lined plate, leaving 2 tablespoons of bacon drippings in the skillet.
Cook onion and bell pepper for 3 minutes, then add garlic and cook for 1 more minute.
A cast iron skillet is the best pan for this job. The heavy base gives you an even sear on the shrimp, and it holds the bacon drippings like a dream.
The Cast-Iron Skillet I L❤️VE!
A good cast-iron skillet is the reason this dish gets that perfect sear. I use my my Staub 12-inch for this recipe (and honestly almost every dinner at this point). It holds heat like nothing else and gives you that restaurant-quality crust a regular pan just can’t match.
Sear the shrimp.
Push veggies aside, add shrimp in a single layer, and sprinkle with Cajun seasoning. Cook for 2 to 3 minutes until opaque and curled.
Deglaze the pan with broth, scraping up those flavorful bits from the bottom, and toss the bacon back in.
Serve and enjoy!
Spoon grits into bowls, top with shrimp, veggies, and bacon. Garnish with green onions, parsley, and a squeeze of lemon.
Storage and reheating
Place the grits and shrimp in separate airtight containers and refrigerate for up to 4 days. The grits will thicken up in the fridge (totally normal!), so add a splash of broth or milk when you reheat them on the stovetop.
For the shrimp, a quick 30-second zap in the microwave is all you need. Any longer and they’ll get rubbery.
Freezing: You can seal the grits and shrimp in individual freezer-safe containers and freeze for up to 2 months. The grits reheat well, but the shrimp can change texture slightly after freezing. They’re still tasty, just not quite as snappy as fresh.
FAQs
What is the difference between Cajun and Creole shrimp and grits?
Cajun shrimp and grits are spicier, smokier, and more rustic, while Creole shrimp and grits are milder, richer, and often include a tomato-based sauce.
Where did shrimp and grits come from?
Shrimp and grits originated in the Lowcountry of South Carolina as a simple fisherman’s breakfast. Over time, it became a Southern staple, especially in Louisiana, where it’s often spiced up with Cajun flavors and served for any meal of the day.
What is the secret to good grits?
Stone-ground grits, low and slow cooking, and stirring frequently to prevent clumping. Using a mix of broth and milk instead of just water adds richness, and finishing with butter and cheese makes them extra creamy.
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Cajun Shrimp and Grits Recipe
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Equipment
- Medium Pot
- Whisk
Ingredients
- 3 1⁄3 cups chicken broth divided
- 1 cup whole milk
- 1 cup grits stone ground white
- 3 tablespoons salted butter
- ½ cup cheddar cheese shredded
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 5 strips thick-cut bacon finely chopped
- 1 pound large shrimp peeled, deveined
- 2 ½ teaspoons Cajun seasoning
- ½ medium sweet onion finely chopped
- 1 small red bell pepper seeded and finely chopped
- 3 garlic cloves finely minced
For Serving
- ¼ cup Chopped green onions green parts only
- ¼ cup chopped fresh flat-leaf parsley
- Fresh lemon juice optional
Instructions
- For the Grits: Add 3 cups of the broth and 1 cup milk to a medium pot and bring to a boil over high heat. Stir in the grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, or until the liquid has been absorbed and the grits are soft and tender, stirring every 5-10 minutes to prevent clumping. Remove the pot from the stove and stir in the butter, cheddar cheese, 1 teaspoon salt, and ¼ teaspoon black pepper.1 cup whole milk, 1 cup grits, 3 tablespoons salted butter, ½ cup cheddar cheese, ¼ teaspoon black pepper
- For the Shrimp & Bacon: Add the chopped bacon to a large cast-iron skillet over medium heat. Cook for 8-10 minutes, or until crispy. Line a plate with a paper towel. Transfer the bacon to the prepared plate. Leave 2 tablespoons of bacon drippings in the pan and discard the rest.5 strips thick-cut bacon
- Return the skillet, with the bacon drippings, to medium heat. Add the onion and bell pepper to the skillet and cook for 3-4 minutes, or until tender, stirring often. Mix in the garlic and ¼ teaspoon salt. Continue cooking for another 30 seconds, or until fragrant.½ medium sweet onion, 1 small red bell pepper, 3 garlic cloves
- Pat shrimp dry and sprinkle all over with the Cajun seasoning. Use your fingers to press the seasoning into the shrimp so that it adheres.1 pound large shrimp, 2 ½ teaspoons Cajun seasoning
- Push vegetables to one side of the skillet and add the shrimp in a single layer. Cook for 2 minutes, flip, and continue cooking for another 1-2 minutes more, or until the shrimp turn opaque and their tails begin to curl.
- Pour in the remaining 1⁄3 cup broth and scrape up any browned bits from the bottom of the skillet. Add the bacon back into the skillet and cook for 1-2 more minutes, or until heated through.
- Divide the shrimp and grits evenly between 4 bowls. Top each with 1 tablespoon of green onions, 1 tablespoon of chopped parsley, and a squeeze of fresh lemon juice, if desired.¼ cup Chopped green onions, ¼ cup chopped fresh flat-leaf parsley, Fresh lemon juice
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Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with shrimp and grits
Shrimp and grits are hearty on their own, but if you want a little something on the side, go for something light and fresh to balance out the richness.
A simple green like Sautéed Spinach or Southern Collard Greens pairs perfectly. Or keep it easy with Air Fryer Broccoli or Roasted Asparagus for something you can prep while the grits simmer.
More Cajun recipes to try
Can’t get enough Cajun flavor? Same. These are the ones my readers keep coming back to.
Easy Cajun Dirty Rice
45 mins
Instant Pot Jambalaya
45 mins
Creamy Cajun Jambalaya Pasta
40 mins
Blackened Shrimp
15 mins
Wonderful. Just like my grandmother used to make.
Yay! So happy to hear you enjoyed the recipe, Rebecca! This is definitely a classic dish. Thanks so much for taking the time to leave a comment and rating!
Yummy I tried making this recipe today an I am really loving it a lot. You are really great thank you so much for making things so easy and simple for us. I have also shared it with my friends so that even they try this great recipe out.
Yay! So happy to hear you enjoyed the recipe, Supriya! I am all about simple but good. Thanks so much for taking the time to leave a comment!
Very good recipes🤗 thanks😄
Yay! So happy to hear you enjoyed the recipe, Maria! Thanks so much for taking the time to leave a comment and rating!