Cajun Shrimp and Grits Recipe 

Cajun Shrimp and Grits Recipe 

Enjoy this classic Cajun Shrimp and Grits recipe, where succulent shrimp are seasoned with authentic Cajun spices and served over creamy, buttery grits for a hearty and flavorful Southern meal. Perfect for breakfast or brunch, this easy-to-follow recipe promises to delight your taste buds and add a spicy kick to your dining experience.

Why This Recipe Works:

  • Versatility: This recipe is incredibly adaptable. Whether you’re using andouille sausage, bell peppers, or experimenting with different types of grits, you can make this dish your own.
  • Flavorful: With ingredients like Creole seasoning, fresh parsley, and juicy shrimp, this dish packs a lot of flavor into every bite.
  • Comforting: There’s something about the combination of spicy shrimp and creamy grits that just feels like a hug in a bowl. It’s the perfect comfort food for any day of the week.
Cajun Shrimp and Grits Recipe 

Supplies Needed:

  • Medium Pot
  • Large Skillet 
  • Mixing Bowl
  • Measuring Cups & Spoons
  • Paper Towels 


For The Grits-

  • Stone-Ground Grits (instant grits work as well)
  • Chicken Broth or Chicken Stock plus a cup of water 
  • Tomato Paste 
  • Heavy Cream
  • Shredded Cheddar Cheese
  • Salt
  • Pepper 
Cajun Shrimp and Grits Recipe ingredients

For The Shrimp-

  • Jumbo Shrimp (I recommend to peel, devein, remove the tails for this recipe)
  • Olive Oil
  • Paprika
  • Italian Seasoning Blend (or sub with just oregano)
  • Creole Seasoning (like Tony Chachere’s or use my homemade Cajun BBQ dry rub 
  • Bacon (make sure to save the fat)
  • Butter
  • Tomato Paste
  • Lemon Juice
  • Worcestershire Sauce
  • Hot Sauce (tabasco – optional) 
  • Chives, Green Onions, or parsley (to garnish)
Cajun Shrimp and Grits Recipe ingredients

How To Make Cajun Shrimp And Grits:

Cheese Grits:

Grits are the creamy counterpart to your spicy shrimp. While quick grits can work in a pinch, stone-ground grits are the way to go for that authentic taste and texture. Begin by bringing chicken broth (or chicken stock) and a cup of water to a boil in a medium saucepan. Whisk in your grits to avoid lumps, then reduce the heat to medium-low and cook until thick and creamy, stirring occasionally. I like to incorporate tomato paste, creole seasoning, and smoky paprika into the grits.

Once your grits are nearly done, stir in heavy cream, freshly shredded cheddar cheese, a bit of salt (if needed), and black pepper for that cheesy goodness. If you’re feeling adventurous, adding a bit of parmesan cheese can introduce an extra layer of flavor. The key here is to cook your grits on medium-low heat to ensure they stay creamy and don’t stick to the bottom of the pot. Remove them from the heat while you prepare the shrimp.

Steps for making cheese grits for shrimp and grits

Cajun Shrimp:

For the best results, I recommend using fresh, large shrimp (but frozen and defrosted shrimp work here too). Take the time to peel, devein, and remove the tails; this prep work will pay off with every bite. Season your shrimp with a blend of paprika, Italian seasoning (or oregano if you’re in a pinch), and Creole seasoning for that signature spicy Cajun kick. Tony Chachere’s is a great choice here.

Cooking the shrimp is where things get interesting. Start by frying some diced bacon in a medium saucepan until crisp. Not only does this step promise delicious bacon for garnishing later, but the bacon drippings are essential for cooking your shrimp mixture to perfection. Remove the bacon and let it rest on a paper towel, but keep those flavorful drippings in the pan.

Add your seasoned and prepared shrimp to the bacon grease. Cook over medium-high heat until the shrimp are pink and cooked through. This is where the magic happens: the bottom of the pan will be full of delicious bits that add a ton of flavor to your shrimp mixture. Remove the shrimp and return the pan to medium heat.

To the pan build a quick sauce by adding a little butter and working the brown bits and then stir in some tomato paste. For an extra touch, a splash of lemon juice and Worcestershire sauce can elevate the taste to new heights. When the sauce comes together stir the shrimp back in off the heat so it’s coated. 

Steps for making cajun shrimp for shrimp and grits

Bringing It All Together:

Now, for the grand finale: spoon those creamy, cheesy grits onto your plate and top with the spicy, flavorful shrimp mixture. Garnish with crisp bacon, fresh chives (or other green herbs, etc), and a sprinkle of hot sauce or Tabasco sauce if desired.

Storing and Reheating:

Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to two days. To reheat, simply warm the shrimp and grits separately over medium heat, adding a little chicken broth or water to the grits if they’ve thickened up too much in the fridge.

Cajun Shrimp and Grits Recipe 

Frequently Asked Questions:

What type of shrimp should I use?

For the best flavor and texture, use fresh, large shrimp. Jumbo shrimp are ideal because they remain juicy and flavorful when cooked. Remember to peel, devein, and remove the tails for the best eating experience.

Can I use instant grits instead of stone-ground grits?

Yes, you can use instant grits for a quicker meal, but stone-ground grits are recommended for their superior texture and flavor. If using instant grits, follow the package instructions for cooking but consider adding chicken broth and cream as in this recipe for enhanced flavor.

How can I make my grits creamier?

For creamier grits, use a combination of chicken broth, water, and heavy cream. The key is to cook them slowly on medium-low heat and stir regularly. Adding cheeses like cheddar or parmesan at the end also boosts creaminess.

 What can I do if my shrimp mixture is too spicy?

If the shrimp mixture is too spicy, you can balance it by adding a bit more lemon juice or a splash of heavy cream to mellow out the heat. Serving with extra creamy grits also helps offset the spiciness.

More Cajun and Creole Recipes To Try:

Easy Smoked Shrimp

Chicken and Chorizo Jambalaya

Muffuletta Sliders

Cajun Shrimp and Grits Recipe 

Cajun Shrimp and Grits Recipe 

Enjoy this classic Cajun Shrimp and Grits recipe, where succulent shrimp are seasoned with authentic Cajun spices and served over creamy, buttery grits for a hearty and flavorful Southern meal. Perfect for breakfast or brunch, this easy-to-follow recipe promises to delight your taste buds and add a spicy kick to your dining experience.
4.50 from 2 votes
Print Pin Rate
Course: Breakfast, Main Course
Cuisine: Cajun, New Orleans
Keyword: Cajun Shrimp and Grits Recipe
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4 servings
Calories: 598kcal
Author: Bon Appeteach


Cheese Grits

  • 1 cup Stone Ground Grits instant grits can be substituted
  • 2 tbsp Butter
  • 2.5 cups Chicken Broth
  • 1 cup Heavy Cream
  • 1 tbsp Tomato Paste
  • 1/2 cup Cheddar Cheese freshly grated works best
  • 1 tsp Creole Seasoning
  • 1/2 tsp Smoky Paprika
  • 1/2 tsp Black Pepper

Cajun Shrimp

  • 1 lb Jumbo Shrimp peel, devein, and remove tails
  • 1/2 tsp Creole Seasoning
  • 1/2 tsp Paprika
  • 1/2 tsp Oregano
  • 6 strips Bacon diced
  • 1 tbsp Butter
  • 1 tbsp Tomato Paste
  • 1 tbsp Lemon Juice
  • 2 tsp Worcestershire Sauce
  • Chives, Parsley, or Green Onions garnish


Cheese Grits

  • In a pot over medium heat, add the butter and let it melt. Then pour in the chicken stock and increase the heat to medium-high and bring it to a simmer.
  • Pour in the stone ground grits and stir slowly and reduce the heat to medium-low.
  • Add in the tomato paste, creole seasoning, paprika, and black pepper. Continue to cook the grits on low heat until they are tender and soft, stirring occasionally. Stone ground grits can take 30-40 minutes to cook.
  • Whisk in the heavy cream and then turn off the heat but leave the pot on the burner. Slowly add in a few handfuls of the shredded cheese and whisk it in so it combines and melts without separating.
  • Test taste the grits and adjust any seasonings and set it aside to prepare the shrimp.

Cajun Shrimp

  • Prepare the shrimp by peeling, deveining, and removing the tails. Pat the shrimp very dry with paper towels.
  • In a bowl, coat the shrimp in the creole seasoning, paprika, and oregano.
  • Heat a large skillet to medium heat and add in the diced raw bacon. Cook until golden brown and remove the bacon to a paper towel lined plate. Keep the bacon grease in the pan.
  • Add the seasoned shrimp to the bacon fat in the pan and cook for 3-4 minutes, sauteing until the shrimp is no longer translucent and is cooked. Remove the shrimp from the pan temporarily and return the pan to the burner.
  • To any remaining fat and browned bits, add the butter, lemon juice, Worcestershire sauce, and tomato paste, and scrape the bottom with a spatula to get off any flavor. Add the shrimp back in and coat it in the sauce.


  • Place a serving of grits into a bowl and then add a serving of the shrimp over the top.
  • Garnish with the cooked, crispy bacon and chives or other herbs.
  • Serve and enjoy!


Quit grits work as a substitute for stone-ground grits.


Serving: 1serving | Calories: 598kcal | Carbohydrates: 7g | Protein: 26g | Fat: 52g | Saturated Fat: 28g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 279mg | Sodium: 1667mg | Potassium: 400mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2167IU | Vitamin C: 3mg | Calcium: 221mg | Iron: 1mg

Share Your Thoughts

Your email address will not be published. Required fields are marked *

Recipe Rating

  1. Would love to look at this recipe
    WITHOUT the Puffs ad video box on top of it. Could not remove it. Totally a problem!