Cajun Shrimp with Cheddar Grits (Printable)
Spicy Cajun shrimp served over creamy, cheesy grits with a savory pan sauce and fresh herbs.
# What You'll Need:
→ For the Cheddar Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 cup sharp cheddar cheese, grated
05 - 1/2 cup whole milk
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 small bell pepper, finely diced
14 - 2 green onions, thinly sliced
15 - 1 tablespoon lemon juice
16 - 2 tablespoons parsley, chopped
# How To Make It:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and simmer for 20–25 minutes, stirring occasionally, until thickened and tender.
02 - Stir butter, cheddar cheese, milk, salt, and black pepper into cooked grits until mixture is creamy and smooth. Cover and keep warm.
03 - Pat shrimp dry and coat evenly with Cajun seasoning.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook shrimp 2–3 minutes per side until just opaque. Remove and set aside.
05 - Add remaining butter to the skillet. Sauté garlic and bell pepper for 2 minutes until softened.
06 - Return shrimp to skillet with lemon juice and half the green onions. Stir until shrimp are coated in pan sauce. Remove from heat.
07 - Spoon creamy grits into bowls. Top with Cajun shrimp mixture and pan sauce. Garnish with remaining green onions and chopped parsley.
# Expert Tips:
01 -
- The contrast between silky cheesy grits and crispy spicy shrimp hits every craving at once
- Comes together in under 45 minutes but tastes like something that simmered all day
- That pan sauce alone is worth making it you will want to drink it straight from the skillet
02 -
- Grits will thicken as they sit so have a splash of warm milk ready to loosen them up if needed
- Do not overcook the shrimp or they will turn into rubbery little bullets that bounce when you drop them
- The pan sauce is the whole point so do not skip scraping up those browned bits from the bottom of the skillet
03 -
- Buy peeled and deveined shrimp unless you enjoy the meditative task of cleaning a pound of shrimp yourself
- Grate your own cheese instead of buying the pre shredded kind which has anti caking agents that prevent smooth melting
- Have everything chopped and measured before you start cooking because this recipe moves fast once you hit the shrimp stage