Easy Cajun Shrimp and Grits (flavor packed!)

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These easy Cajun Shrimp and Grits is the ultimate Southern comfort food. Plump, juicy shrimp tossed in bold Cajun spices, swimming in a rich, buttery sauce. All that goodness sits on top of creamy, cheesy grits that are so smooth, they practically melt in your mouth. It’s spicy, smoky, and downright irresistible – with a little bit of sass!

For more cajun recipes, make my Shrimp Creole, seafood boil recipe and cajun seafood gumbo!

up close photo of cajun shrimp and grits in a bowl with a spoon.

This Cajun Shrimp and Grits recipe is that perfect mix of cozy comfort and bold, spicy goodness! It’s a classic southern dish that I make sure to enjoy whenever I’m visiting family down south!

The creamy, buttery grits balance out the smoky, garlicky heat of the shrimp, making every spoonful the perfect bite. It’s the kind of dish that feels fancy but is actually super easy to whip up in 30 minutes.

The secret? Season those shrimp like you mean it. Cajun spices, a little butter, and a squeeze of lemon take things to the next level. And don’t even get me started on the grits!

Cook them low and slow with plenty of cheese until they’re silky smooth. This dish is perfect for brunch, dinner, or just when you need a little Southern comfort food in your life. Trust me, once you try it, you’ll be hooked!

Key Ingredients to make Cajun Shrimp and Grits
Substitutions
How to make Shrimp and Grits
Tips for Success
What to Serve with Cajun Shrimp and Grits
Recipe FAQs
More Cajun Recipes
Cajun Shrimp and Grits Recipe

Key Ingredients to make Cajun Shrimp and Grits

cajun shrimp and grits in a bowl garnished with fresh herbs.

(full list of ingredients can be found in the recipe card at the bottom of this post)

Stone Ground grits have the best flavor and a way better texture than instant grits. Cook them low and slow, stirring frequently to prevent them from becoming lumpy and the bottom of the pan from burning.
Extra Large Shrimp or Jumbo Shrimp are best to use for shrimp and grits. If you can find gulf shrimp, even better! Their sweet, briny flavor and firm texture make them ideal for shrimp and grits. Fresh or frozen, opt for peeled and deveined shrimp to save prep time. Avoid small shrimp, as they overcook quickly and don’t provide the same juicy bite.
Andouille sausage adds a nice smoky flavor to the dish. It also provides a hearty, meaty texture that complements the cheesy grits and spicy shrimp. If you can’t find andouille, you can also use kielbasa for similar flavor. Save leftovers and make my chicken and sausage jambalaya.
Cajun seasoning adds that signature southern flavor to shrimp and grits! It’s a blend of paprika, garlic, onion, cayenne, and herbs. If you can’t find cajun seasoning, use Creole seasoning or make your own homemade cajun seasoning!
Now the flavor enhancers! Onion, bell peppers, and celery —known as the “Holy Trinity” in Cajun cooking—create a flavorful base that adds depth, sweetness, and a savory backbone to Cajun shrimp and grits. Garlic enhances the dish with its aromatic, slightly spicy richness, helping to round out the bold Cajun flavors.
Canned diced tomatoes add a rich, slightly tangy sweetness to Cajun shrimp and grits, balancing the dish’s smoky and spicy flavors.
Cheddar cheese adds a rich, creamy texture and a sharp, savory flavor to grits, making them a nice compliment to the shrimp.

Substitutions

Swap out andouille sausage for bacon or kielbasa if you can’t find andouille. The bacon drippings add a ton of flavor to the dish, mimicking the flavor of the sausage.
Add some heat! If you love your southern food nice and spicy, add in some red pepper or even a jalapeno or habanero if you really like it hot!
If you want to swap the protein, use blackened salmon instead of shrimp!

How to make Shrimp and Grits

cheesy grits in a saucepan whisked together with cream, cheddar cheese, and seasonings.

Step 1: Add butter to a medium saucepan over medium heat. Once melted, add diced garlic, cajun seasoning, and onion powder. Cook for 2-3 minutes, until fragrant, then pour in the chicken broth and water. Bring to a boil, then slowly pour in the grits, stirring constantly. Reduce heat to low, cover with a lid, and cook for 25-30 minutes, stirring occasionally, until the grits are tender.

Step 2: Add in black pepper, cheddar cheese, remaining butter, heavy cream, and cheddar cheese. Stir until the cheese is melted, then taste for salt and adjust as needed. Remove from heat and cover with lid. Set aside.

Step 3: Pat shrimp dry with a paper towel. Season shrimp with cajun seasoning, then sprinkle a drizzle of olive oil into a large skillet over medium heat. Warm the pan for about 3-4 minutes, then add shrimp. Cook for 3-4 minutes (two mins per side), until the shrimp turn pink and become slightly curled. Remove from the pan and set aside.

sausage, onion, bell pepper, garlic, and celery cooked in a skillet.

Step 4: Add andouille sausage to the pan and cook until browned, about 5-7 minutes, then add in the onion, bell pepper, and celery. Cook for 5 minutes, then add in the garlic and continue to cook for 2 minutes. Pour in diced tomatoes and use a wooden spoon to scrape up any browned bits on the bottom of the pan.

cajun shrimp in a buttery sauce in a skillet.

Step 5: Then add in chicken broth, heavy cream, Worcestershire sauce. Mix together and cook for 10 minutes, until the sauce is slightly thickened. Add the lemon juice, hot sauce, and return shrimp back to the pan.

Step 6: Add grits to a bowl (if the grits have stiffened, add a little milk to then and stir together to loosen them back up). Top with the shrimp and spoon the sauce/gravy with the veggies on top. Top with fresh parsley and parmesan.

shrimp and grits in a bowl with a spoon topped with parmesan and fresh herbs.

Tips for Success

Don’t overcook the shrimp – Sauté shrimp in a hot pan for 2–3 minutes per side until just opaque and tender. Overcooked shrimp turn rubbery.

Serve immediately – Shrimp can overcook if left sitting in a hot pan, so plate everything as soon as it’s done for the best texture.

Pat the shrimp dry before seasoning to help them sear properly. This helps them brown nicely!

Cook grits to your liking – if you prefer looser grits, cut cooking time by a few minutes or add more liquid. For thicker grits, cook for an additional 5 minutes.

Not all cajun seasonings are created equally – there are some seasoning with no salt and some with lots of salt! As you’ll see, I don’t add any salt in the ingredients this list because I don’t want your dish to be too salty. Taste as you go and add (or omit) kosher salt as per your personal preference.

What to Serve with Cajun Shrimp and Grits

Shrimp and grits pair well with Southern-style sides like buttermilk biscuits or cornbread, which help soak up the rich, flavorful sauce. A coleslaw or simple house salad with creamy balsamic dressing also pair perfectly with the flavors of this dish!

For a complete meal, consider a side of cajun red beans and rice, fried green tomatoes, slow cooker collard greens, or hush puppies for extra crunch and Southern flair.

Recipe FAQs

How do you store shrimp and grits?

Store shrimp and grits separately in airtight containers in the refrigerator for up to 3 days. Reheat the grits with a splash of milk or broth to restore their creamy texture, and warm the shrimp gently in the microwave until just warm to prevent overcooking.

Why are my grits lumpy or sticking to the pan?

Lumpy grits can result from adding them too quickly to the liquid or insufficient stirring. To prevent lumps, whisk the grits slowly into simmering liquid and stir frequently during cooking. If grits stick to the pan, the heat may be too high; cooking them low and slow is key for a creamy consistency.

Can I use frozen shrimp instead of fresh shrimp?

Yes, I actually recommend using frozen shrimp. Ensure they’re properly thawed before cooking to achieve the best texture and flavor.

Can I make this dish ahead of time?

Yes, you can prepare components in advance. Cook the grits and shrimp separately, then store them in airtight containers in the refrigerator. When ready to serve, reheat them gently, adding a splash of milk or cream to the grits if they’ve thickened.

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

Yes, instant grits can be used for a quicker meal, but stone-ground grits are preferred for their superior texture and flavor. If using quick grits, follow the package instructions for cooking time.