Let me tell you, I used to think grits were just bland breakfast mush until I discovered this incredible Cajun shrimp and grits that transforms humble corn porridge into the most soul-satisfying comfort food imaginable. Now my dinner parties feel like New Orleans celebrations, and I’m pretty sure my friends have started requesting this dish more than my famous lasagna (if only they knew this restaurant-quality Southern classic is actually easier to make than pasta night).
Here’s the Thing About This Recipe
The secret to authentic Southern grits is treating them with the respect they deserve—proper stone-ground grits cooked slowly with good broth and finished with real cheese create this incredibly creamy, luxurious base that’s nothing like instant grits from a packet. What makes this Cajun shrimp and grits work so perfectly is how the spicy, smoky shrimp with crispy bacon bits creates this amazing contrast with the rich, cheesy grits underneath. I learned the hard way that you can’t rush grits—they need time and attention to develop that silky texture, and stirring frequently is what prevents lumps and creates restaurant-quality results. Around here, we’ve figured out that stone-ground grits are absolutely worth seeking out, and bacon fat is liquid gold for cooking those perfectly seasoned shrimp. It’s honestly that simple, no Southern grandmother training required.
The Lineup – Let’s Talk Ingredients
Large fresh shrimp are worth splurging on—don’t settle for those tiny salad shrimp because you want substantial, juicy bites that can hold up to bold Cajun seasoning. I always buy shell-on shrimp when possible and peel them myself because they have better flavor and texture. Look for shrimp that smell like ocean, not fishy.
Quality stone-ground grits make all the difference in the world—don’t use instant grits because they taste like wallpaper paste compared to the real thing. I learned this after making disappointing grits three times with the quick-cooking stuff (happens more than I’d like to admit when I take shortcuts). Look for brands like Anson Mills or Bob’s Red Mill for authentic texture and corn flavor.
Good bacon adds incredible smoky depth—thick-cut bacon gives you better texture and more rendered fat for cooking the shrimp. The bacon fat is crucial for authentic flavor, so don’t drain it all away. Sharp cheddar cheese melts beautifully into the grits and adds richness that makes everything luxurious.
Fresh Cajun seasoning (store-bought is fine) should smell vibrant and spicy. If your seasoning has been sitting around for years, replace it because stale spices make bland food. I always keep extra on hand because it’s amazing on everything. For insights into traditional Southern cooking techniques and the history of shrimp and grits, check out this comprehensive guide to Southern cuisine.
Here’s How We Do This (Step by Step)
Start by tossing your peeled shrimp with Cajun seasoning until they’re completely coated with that gorgeous spice blend—this is where all your flavor begins, so don’t be shy. Set them aside while you get everything else ready.
In a large skillet, cook chopped bacon until it’s crispy and beautiful. Remove the bacon but leave those precious drippings in the pan—that’s liquid gold for cooking your shrimp. Don’t waste a drop of that smoky flavor.
While bacon cooks, bring chicken broth to a boil in a medium saucepan and slowly whisk in your stone-ground grits. Here’s where I used to mess up: I’d dump them in all at once and create instant lumps. Whisk constantly while adding, then reduce heat to low, cover, and simmer for about 20 minutes, stirring frequently.
Heat that bacon fat over medium-high heat and cook your seasoned shrimp for 2-3 minutes per side until they’re pink and perfectly cooked. Don’t overcook them—shrimp go from perfect to rubbery very quickly.
Remove shrimp from the skillet and add butter and minced garlic to the same pan. Sauté until fragrant, then add green onions for the last minute. This creates an amazing aromatic base.
Stir cooked grits with cheddar cheese and cooked bacon until everything is melted and gorgeous. Every stovetop has its own personality, so adjust heat and liquid as needed for perfect consistency. For another Southern comfort food classic, try our Southern fried chicken and waffles that celebrates similar flavors.
If This Happens, Don’t Panic
Grits turned out lumpy? Don’t panic—whisk vigorously or use an immersion blender to smooth them out. This happens to everyone learning Cajun shrimp and grits technique. Next time, add the grits more slowly while whisking constantly, and stir frequently during cooking.
Shrimp overcooked and rubbery? They cook incredibly fast, so this is easy to do. If your Cajun shrimp and grits have tough shrimp, just remember for next time—2-3 minutes per side maximum, and they should be pink and slightly firm.
Grits too thick or too thin? Add more broth for thinner consistency, or cook uncovered longer to thicken. The perfect texture should be creamy and pourable but not soupy. Taste and adjust seasoning as needed.
Not enough spice or flavor? Cajun food should have some heat and lots of flavor. Add more Cajun seasoning, salt, or a splash of hot sauce until it tastes bold and exciting. Don’t be timid with seasonings.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add some diced andouille sausage along with the bacon for extra smoky, spicy flavor—this makes the dish even richer than weeknight dinner probably needs, but sometimes you want that authentic New Orleans intensity.
My seafood lover’s version includes some lump crabmeat folded in at the end for incredible luxury and sweetness. Sometimes I’ll throw in some diced bell peppers with the garlic, though that’s totally optional and adds nice color and crunch.
For a Breakfast Shrimp and Grits, I’ll top everything with a perfectly fried egg for ultimate indulgence. Around Mardi Gras, I’ll make a Festive Cajun version with extra green onions and a splash of white wine for celebration-worthy flavor.
What Makes This Recipe Special
This Cajun shrimp and grits celebrates one of the South’s most beloved comfort food combinations, where humble ingredients are transformed through technique and seasoning into something absolutely sublime. What sets authentic shrimp and grits apart from imitations is the quality of the grits themselves and the proper layering of flavors through bacon fat, Cajun spices, and good cheese.
The dish represents the beautiful fusion of African, French, and Native American influences that define Lowcountry and Cajun cuisine. I discovered this approach after making countless bland attempts that missed the soul and complexity that make Southern cooking so special.
Traditional shrimp and grits was originally a humble fisherman’s breakfast, but it’s evolved into one of the South’s most celebrated dishes, showcasing how simple ingredients can become extraordinary through proper technique and respect for tradition. For more about the fascinating history of shrimp and grits and Southern cooking traditions, this Southern food history guide explores how this dish became an icon.
Things People Ask Me About This Recipe
Can I make the grits for Cajun shrimp and grits ahead of time? Grits are definitely best made fresh, but you can make them a few hours ahead and reheat gently with additional broth or milk, stirring frequently. The texture won’t be quite as perfect, but they’ll still be delicious. I usually time everything to serve immediately.
What if I can’t find stone-ground grits for this recipe? Regular (not instant) grits work, though the texture and flavor won’t be as amazing. Look in the cereal aisle or order stone-ground grits online—they’re worth seeking out for authentic Southern texture and corn flavor that makes all the difference.
How do I know when my Cajun shrimp are perfectly cooked? Shrimp should be pink and opaque throughout, with a slight curl. They cook very quickly—usually 2-3 minutes per side depending on size. Overcooked shrimp become tough and rubbery, so watch them carefully.
Can I use frozen shrimp for this dish? Yes, but thaw them completely and pat them very dry before seasoning. Frozen shrimp often have more water, which can make them steam instead of getting that nice sear we want. Fresh or previously frozen both work fine.
Is this Cajun shrimp and grits very spicy? The heat level depends on your Cajun seasoning blend, but it should have some warmth and lots of flavor without being overwhelming. You can always start with less seasoning and add more to taste, or serve hot sauce on the side for those who want extra heat.
What’s the best way to reheat leftover shrimp and grits? Reheat the grits gently on the stovetop with a splash of broth or milk, stirring frequently. The shrimp are best reheated quickly in a skillet to avoid overcooking. They can also be served at room temperature over the hot grits.
Before You Head to the Kitchen
I couldn’t resist sharing this Cajun shrimp and grits because it’s one of those recipes that proves comfort food can be absolutely sophisticated and soul-satisfying at the same time. The best Southern cooking nights are when everyone goes quiet after that first bite because they’re too busy savoring every spoonful, and this rich, flavorful Cajun shrimp and grits never fails to create those perfect moments of pure food bliss. Trust me on this one—your understanding of what grits can be is about to change forever!
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Cajun Shrimp and Grits
Description
A soul-warming Southern classic featuring perfectly seasoned shrimp over creamy, cheesy stone-ground grits with crispy bacon for the ultimate comfort food experience.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 4
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tbsp Cajun seasoning (plus more to taste)
- 4 slices thick-cut bacon, chopped
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
For the Grits:
- 1 cup stone-ground grits (not instant!)
- 4 cups chicken broth
- 1 cup shredded sharp cheddar cheese
- Salt and freshly ground black pepper to taste
Instructions
- Toss shrimp with Cajun seasoning in a bowl until evenly coated, then set aside while you prepare everything else.
- In a large skillet, cook chopped bacon over medium heat until crispy and golden. Remove bacon and set aside, leaving the rendered fat in the skillet.
- In a medium saucepan, bring chicken broth to a boil. Slowly whisk in stone-ground grits to prevent lumps, then reduce heat to low, cover, and simmer for 20 minutes, stirring frequently.
- While grits cook, heat the bacon fat in the skillet over medium-high heat. Add seasoned shrimp and cook for 2-3 minutes per side until pink and cooked through—don’t overcook!
- Remove shrimp from skillet and add butter and minced garlic, cooking until fragrant (about 1 minute). Add green onions and cook for another 30 seconds.
- Stir the cooked bacon and cheddar cheese into the finished grits until melted and creamy. Season with salt and pepper to taste.
- Serve the Cajun shrimp over the cheesy grits, spooning the garlic butter and green onions over the top for restaurant-quality presentation.
Nutrition Information (Per Serving):
- Calories: 485
- Carbohydrates: 32g
- Protein: 35g
- Fat: 24g
- Fiber: 2g
- Sodium: 1,240mg
- Vitamin B12: 45% DV (from shrimp)
- Selenium: 60% DV (from shrimp)
- Calcium: 25% DV (from cheese)
- High-quality protein: From shrimp and cheese
Notes:
Stone-ground grits are crucial for authentic texture—don’t use instant. Stir grits frequently to prevent sticking and lumps. Don’t overcook the shrimp—they go from perfect to rubbery quickly. Save that bacon fat for cooking the shrimp!
Storage Tips:
Best served immediately while the grits are creamy and the shrimp are perfectly cooked. Leftover grits can be reheated with additional broth, but they won’t be quite as smooth. The shrimp reheat quickly in a skillet.
Serving Suggestions:
Hot sauce like Crystal or Tabasco for those who want extra heat Fresh scallions sprinkled on top for color and mild onion flavor Crusty French bread for soaking up every drop of that delicious sauce Simple green salad to balance all that rich, comforting goodness
Mix It Up (Recipe Variations):
Andouille Shrimp and Grits: Add diced andouille sausage with the bacon for extra smoky heat Seafood Lover’s Version: Include lump crabmeat folded in at the end Breakfast Style: Top with a fried egg for ultimate Southern brunch indulgence Lighter Version: Use milk instead of all broth for the grits and reduce the cheese
What Makes This Recipe Special:
This Cajun shrimp and grits showcases the soul of Southern cooking, where humble ingredients like corn grits and shellfish are transformed through technique, seasoning, and love into something absolutely transcendent. The creamy, cheesy grits provide the perfect canvas for spicy, smoky shrimp while the bacon adds richness and depth that makes every bite memorable.
