Cajun Shrimp and Grits

Low angle shot of a plate of shrimp and grits garnished with sliced green onions.

4.91 from 10 votes

Easy, quick, and savory, this Shrimp and Grits recipe is a real crowdpleaser. Buttery, garlicky, and Cajun-spiced shrimp over creamy and cheesy grits—the ultimate comfort food! Best of all, it can be made in under 30 minutes.

Course Main Dish Recipes

Cuisine American

Keyword asparagus and shrimp salad, cajun, grits, shrimp and grits, southern grits

Prep Time 10

Cook Time 20

Servings people

Calories 532kcal

Author Robin Donovan

Ingredients

For the grits

2 cups whole milk
2 cups of water
½ teaspoon kosher salt
1 cup uncooked grits
½ teaspoon freshly ground black pepper
½ teaspoon garlic powder
¼ cup unsalted butter
½ cup grated cheddar cheese

For the shrimp

2 tablespoons unsalted butter
3 garlic cloves minced
1 pound medium shrimp peeled and deveined
2 teaspoons Cajun seasoning
1 teaspoon lime juice
Chopped parsley or sliced green onions or chives for garnish

Instructions

Chopped parsley or sliced green onions or chives, for garnish
In a saucepan over medium heat, combine the milk, water, and salt and bring to a boil. Add the grits, pepper, and garlic powder and whisk until the mixture is smooth and lump-free and beginning to thicken.
Reduce heat to medium-low, cover the pan, and cook the grits for 10 to 12 minutes, stirring occasionally, until cooked through and the liquid has been absorbed. Remove from heat.
Stir the butter and cheese into the grits, cover, and set aside while you cook the shrimp.
In a large skillet over medium-high heat, melt the butter. Add the garlic and then the shrimp in a single layer. Cook the shrimp for about 2 minutes on each side, until they are pink and cooked through.
Add the lime juice and Cajun seasoning and stir to incorporate.
To serve, spoon grits onto a plate or into a shallow bowl and then top with the shrimp mixture. Serve immediately, garnished with chopped parsley and/or sliced scallions or chives.

Notes

You can use fresh or frozen shrimp. If using frozen shrimp just make sure that they are not precooked.
The grits tend to harden very quickly, so don’t panic if this happens when you’re about to serve, just add a small amount of warmed milk and mix until they loosen up.
You can store leftover Shrimp and Grits in separate airtight containers (grits in one, shrimp in another) for 2 or 3 days in the refrigerator. To reheat, warm the shrimp gently in the microwave in 30-sec intervals; make sure not to overcook. Use the same method to reheat the grits, just stir in some warm milk to loosen them up while reheating.
Freezing is not recommended.

Nutrition