Cajun Spiced Shrimp Grits (Printable)
Creamy cheddar grits paired with spicy Cajun shrimp and fresh scallions for a southern-inspired meal.
# 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 - 4 tbsp unsalted butter
05 - 1/2 cup whole milk
06 - 1/2 tsp kosher salt
07 - 1/4 tsp freshly ground black pepper
→ For the Cajun Shrimp
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp Cajun seasoning
10 - 1/2 tsp smoked paprika
11 - 2 tbsp olive oil
12 - 2 cloves garlic, minced
13 - 1 tbsp lemon juice
14 - 2 tbsp chopped fresh parsley
15 - 2 scallions, thinly sliced
→ Optional Garnishes
16 - Extra shredded cheddar
17 - Hot sauce
18 - Chopped parsley
# How To Make It:
01 - Bring water to a boil in a medium saucepan. Whisk in the grits, reduce heat to low, and simmer for 15-20 minutes, stirring frequently, until thick and creamy.
02 - Stir in butter, milk, salt, pepper, and cheddar cheese until melted and smooth. Keep warm over very low heat, stirring occasionally.
03 - Toss shrimp with Cajun seasoning and smoked paprika until evenly coated.
04 - Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2 minutes, flip, and cook 1-2 minutes more until just opaque.
05 - Add garlic and cook for 30 seconds, stirring constantly. Remove from heat, then toss with lemon juice and chopped parsley.
06 - Spoon grits into bowls. Top with Cajun shrimp, sprinkle with scallions, and add extra cheddar or hot sauce if desired.
# Expert Tips:
01 -
- The contrast between velvety grits and crispy edged shrimp creates the perfect bite every time
- Stone ground grits transform into something restaurant worthy with barely any effort
- The Cajun spice level hits right at sweet spot without overwhelming the dish
02 -
- Stone ground grits need that full simmer time to soften and release their starch properly
- Overcooking the shrimp makes them rubbery so pull them the second they turn opaque
- The grits will thicken as they stand so keep a splash of warm milk nearby to loosen them if needed
03 -
- Pat the shrimp completely dry before seasoning for better searing
- Warm your milk before adding it to the grits so they stay hot and smooth