Cajun Shrimp and Grits is a classic Southern comfort food that’s easy to make from scratch. Creamy, buttery grits are topped with cajun seasoned shrimp – ready in 30 minutes.
With a handful of easy-to-find ingredients (that you may already have on hand), shrimp and grits can be on your dinner table tonight.
The grits are creamy, buttery, and flavorful. The shrimp is seasoned with cajun seasoning, then pan-fried and ready in minutes.
You’ll be making this recipe on repeat! It’s perfect for a quick and comforting weeknight meal.
I use my homemade Cajun Seasoning for this recipe, but you can also use any store bought cajun seasoning you already have on hand.
What kind of shrimp should I use?
I recommend using medium or large shrimp that have been peeled and deveined. If you’re like me, go ahead and remove the tails so that you don’t have to bother with them while you’re enjoying dinner.
If you’re going for looks, feel free to leave the tails on your shrimp. Leaving the tails on can make your plate look more attractive and the shrimp look larger. This may be important if you’re making dinner for guests and want to impress them.
For ease and availability, I like to buy fresh-frozen shrimp from my local grocer so that I have shrimp on hand whenever the mood strikes. Fresh shrimp are a great choice as well, if you live in an area where you have access to fresh seafood.
How to Make Cajun Shrimp and Grits
First, gather your ingredients. You’ll also need a medium saucepan and a skillet.
For this recipe, you’ll need chicken broth, butter (divided), stone ground grits (not instant), shrimp, milk, cajun seasoning, salt, pepper, and minced garlic.
Your grits will take longer to make, so we’ll start with those first.
In a saucepan, add your chicken broth, milk, and salt. Bring to a boil and slowly whisk in your grits and garlic.
Turn down your heat to medium-low, and cook, whisking frequently, for about 20 minutes. Add more liquid and turn the heat down further if you notice your grits getting dry or sticking to the bottom of the pan.
As they cook, your grits will get thicker and creamier. Do a taste test – they’re ready when they’re tender and no longer gritty.
Add your pepper and butter, stirring until melted and incorporated. Now, cover your grits and set them aside.
Making Cajun Shrimp
Next, season your shrimp with the cajun seasoning. In a skillet, melt your butter. When hot, add your shrimp and cook for 2-3 minutes, flip, and cook for an additional minute.
Your shrimp are ready when they look pink and the tails have curled up. Shrimp do not take long to cook and can easily be over-cooked, so watch them closely.
I recommend cooking your shrimp on a non-stick skillet. Shrimp are delicate and can easily stick to a regular pan.
Once your shrimp are cooked through, add your grits to a bowl and top with cooked shrimp. Optionally, garnish with chopped parsley for color.
More Easy Meal Recipes
- One Pan Shrimp Fettuccine Alfredo
- Cajun Shrimp and Sausage Skillet Meal – lower-carb
- Sautéed Garlic Butter Shrimp
- Leftover Turkey Alfredo Skillet Meal
- Cajun Chicken Noodle Soup
- Cheesy Grits – great for breakfast!
Cajun Shrimp and Grits
- 2 cups milk
- 2 cups chicken broth
- 1/2 teaspoon salt
- 1 cup stone ground grits
- 2 cloves garlic
- 4 tablespoons butter
- 1/2 teaspoon pepper
- 16 ounces large shrimp peeled and deveined, tails removed
- 2 tablespoons unsalted butter
- 2 teaspoons cajun seasoning
- In a saucepan over medium heat, add milk, chicken broth, and salt. Bring to a boil, then slowly whisk in the grits and minced garlic.
- Reduce heat to medium-low and cook for 20 minutes, whisking frequently. If grits begin to stick to pan, reduce heat. Grits should be creamy and tender when cooked through.
- Remove from heat and add pepper and butter. Stir to combine. Cover and set aside.
- Season shrimp with cajun seasoning and toss to evenly coat.
- In a skillet over medium heat, add butter. When hot, add shrimp to pan and arrange in a single layer. Cook for 2-3 minutes, then flip and cook for 1 additional minute. Shrimp are ready when pink and tails have curled up slightly. Remove from heat.
- Spoon grits into a bowl, then top with shrimp and any remaining butter in pan. Optionally, top with chopped parsley as a garnish. Serve immediately.
- 2 teaspoons of cajun seasoning will give you a medium amount of heat. For a lighter flavor, use one teaspoon.
- If you're plating to impress, feel free to leave the tails on your shrimp. Leaving the tails on can make your plate look more attractive and the shrimp look larger.