Cajun Shrimp and Grits (Southern Classic)

Stone-ground grits simmer low and slow here until they turn thick and creamy, enriched with butter, cream, and a bit of cheddar for good measure. Cajun-seasoned shrimp cook fast in the same style of skillet, finished with a splash of lemon and broth that builds a light pan sauce. Spooned over the warm grits, it's a Southern classic that balances rich and bright in every bite.

Creamy stone-ground grits topped with Cajun-seasoned shrimp and a bright lemon pan sauce.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (10 min prep, 30 min cook)
• Simple: 15 everyday ingredients
• Feeds the family: 4 servings
• Light: about 450 calories per serving

Ingredients

• 1 pound large shrimp (peeled and deveined)
• 2 teaspoons Cajun seasoning
• 2 tablespoons olive oil or butter
• 1 teaspoon minced garlic
• ½ cup chicken or vegetable broth
• Juice of half a lemon
• 1 cup stone-ground grits
• 4 cups water or chicken broth
• ½ cup heavy cream or milk
• 2 tablespoons butter
• ½ cup shredded cheddar cheese (optional)
• Salt and pepper to taste
• Crispy bacon (crumbled)
• Sliced green onions
• Chopped parsley

Instructions

1. Bring the water or chicken broth to a boil in a medium saucepan.
2. Gradually whisk in the grits to prevent lumps.
3. Lower the heat and simmer, stirring occasionally, until the grits thicken, about 20 to 25 minutes.
4. Stir in the butter, cream, and cheese if using, for added richness.
5. Season with salt and pepper to taste, then keep warm.
6. Season the shrimp evenly with the Cajun seasoning.
7. Heat the olive oil or butter in a large skillet over medium heat.
8. Add the garlic and sauté until fragrant, about 30 seconds.
9. Add the shrimp and cook for 2 to 3 minutes per side, until they turn pink.
10. Pour in the broth and lemon juice, stirring to build a flavorful pan sauce.
11. Let the sauce reduce slightly, then remove the skillet from heat.
12. Spoon the creamy grits into bowls or plates.
13. Top with the cooked shrimp and a drizzle of the Cajun sauce.
14. Garnish with crispy bacon, green onions, or parsley for added texture and flavor.

Cooking Tips

• Whisk the grits constantly as they go into the boiling liquid to avoid lumps.
• Keep the grits warm while the shrimp cook, since they thicken as they sit.
• Don't overcook the shrimp — pull them from the heat as soon as they turn pink and opaque.

Substitutions

• Half-and-half can replace heavy cream in the grits.
• Chicken can replace shrimp for a different protein.
• Vegetable broth can replace chicken broth.

Storage

• Refrigerate the grits and shrimp separately in airtight containers for up to 3 days.
• Reheat the grits with a splash of milk or broth to loosen them, and warm the shrimp gently.
• Freezing isn't recommended, since the texture of both components changes once thawed.

Serving Suggestions

• Top with crispy bacon and sliced green onions.
• Add a squeeze of extra lemon before serving.
• Pair with a simple green salad for balance.

Nutrition (per serving)

Nutrient	Amount
Calories	450 kcal

You Might Also Like

• Garlic Butter Shrimp and Rice (30-Minutes)
• One-Pan Lemon Garlic Shrimp Pasta
• Blackened Cajun Chicken Alfredo
• Garlic Butter Shrimp Scampi with Orzo
• One-Pot Garlic Shrimp and Quinoa (30-Minutes)
• One Pot Shrimp and Sausage Jambalaya