Cajun Spiced Shrimp Grits (Printable)
Plump shrimp tossed in Cajun spices served atop smooth cheddar grits for a flavorful Southern dish.
# What You'll Need:
→ For the Grits
01 - 4 cups water
02 - 1 cup stone-ground grits
03 - 1 cup sharp cheddar cheese, shredded
04 - 2 tablespoons unsalted butter
05 - 1/2 cup whole milk
06 - 1 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ For the Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 2 tablespoons olive oil
10 - 2 teaspoons Cajun seasoning
11 - 1/2 teaspoon smoked paprika
12 - 1/4 teaspoon cayenne pepper
13 - 1/2 teaspoon garlic powder
14 - 1/2 teaspoon onion powder
15 - 1 tablespoon fresh lemon juice
16 - 2 tablespoons fresh parsley, chopped
→ Optional Garnishes
17 - 2 green onions, thinly sliced
18 - Additional shredded cheddar cheese
# How To Make It:
01 - In a medium saucepan, bring water and salt to a boil. Gradually whisk in the grits. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy. Stir in butter, milk, cheddar cheese, and black pepper. Mix until cheese is melted and grits are smooth. Remove from heat and keep warm.
02 - In a medium bowl, toss shrimp with olive oil, Cajun seasoning, smoked paprika, cayenne, garlic powder, and onion powder. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove from heat and drizzle with lemon juice. Sprinkle with fresh parsley.
03 - Spoon creamy cheddar grits into bowls. Top with Cajun shrimp. Garnish with green onions and extra cheddar, if desired. Serve immediately.
# Expert Tips:
01 -
- The Cajun spice kick cuts right through all that rich, cheesy comfort
- Ready in 40 minutes but tastes like you spent all day on it
- Leftovers (if they exist) reheat beautifully for lunch the next day
02 -
- Stone-ground grits really do need the full 20-25 minutes, rushing them leaves you with gritty, sad porridge
- Do not overcrowd your pan when cooking the shrimp or they will steam instead of sear
- The residual heat will finish cooking the shrimp, so take them off when they are just barely opaque
03 -
- Pat your shrimp completely dry before seasoning them or they will not get that gorgeous sear
- Warm your milk before adding it to the grits to prevent the cheese from clumping