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I’ve been to New Orleans—or nearby Slidell, Louisiana—at least 50 times in my life, and every trip there’s one dish I have to order: Shrimp and Grits!
The creamy, slowly simmered grits paired with pan-seared, blackened shrimp is just unbeatable. But what I didn’t realize until a few years ago is just how EASY it is to make this Cajun classic at home.
Since then, I’ve tested the recipe you see below numerous times (it even made an appearance in my Weeknight Winners dinner cookbook!), and y’all—you’ve truly never tasted a dish like this!
The 2 Things You Need to Make the Best Shrimp and Grits
It might sound obvious, but two things will really take your shrimp and grits to the next level: high-quality shrimp and stone-ground grits.
If you can find wild-caught Gulf shrimp that haven’t been previously frozen, you’re in for a real treat! And while quick-cooking grits work (I’ve had success with them too!), they just don’t deliver the same creamy, chewy texture as stone-ground grits.
Craving even more Cajun classics? This Sausage and Shrimp Gumbo, Chicken Jambalaya and Shrimp Creole are all inspired by my numerous trips down to New Orleans!
Ingredients You’ll Need
- Grits: Stone-ground grits are key for the best texture and flavor—totally worth the extra cook time! You can use white or yellow corn grits depending on your color preference. If using regular or quick cooking grits, you’ll need to adjust the cook time according to their package directions.
- Broth & Milk: Cooking grits in broth instead of water adds rich flavor. Use chicken or veggie broth and add milk (or even heavy cream or half and half!) for extra creaminess. Dairy-free options like oat, almond, or soy milk work, too, but will affect the finished taste of the dish.
- Butter. This gives the best flavor, but you can substitute it for oil, if needed.
- Cheese. While this can be optional, I absolutely LOVE the punch of flavor that a good sharp Cheddar cheese adds to savory grits.
- Shrimp. Use large, peeled and deveined shrimp (a 20/25 count per pound), tails on or off. Adjust the cook time if using larger or smaller shrimp.
- Bacon: A few slices add crispy texture and cooking the shrimp in bacon fat makes the dish even more delicious.
- Cajun seasoning. This recipe was tested using the Evolving Table Cajun Blackened Seasoning. If using a store-bought option, Tony’s and Slap Yo’ Mama are great choices, but these can be on the spicier and saltier side, so you will need to adjust accordingly.
How to Make New Orleans Shrimp and Grits
Please see the recipe card below for more detailed ingredient amounts.
Step 1: Cook the Grits.
Boil broth and milk in a saucepan, stir in the grits, and bring it back to a boil. Reduce heat, cover, and simmer for 20-25 minutes, stirring every 5-10 minutes to prevent clumping.
Step 2: Make Them Cheesy and Creamy.
Once tender, stir in the butter, cheddar cheese, salt, and pepper until smooth and creamy.
Step 3: Cook the Bacon and Veggies.
Cook chopped bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate, leaving 2 tablespoons of bacon grease in the skillet. Cook onion and bell pepper for 3 minutes, then add garlic and cook for 1 more minute.
Step 4: Sear the Shrimp.
Push veggies aside, add shrimp in a single layer, and sprinkle with Cajun seasoning. Cook for 2-3 minutes until opaque and curled. Deglaze the pan with broth, scraping up flavorful bits, and toss the bacon back in.
Step 5: Serve and Enjoy!
Spoon grits into bowls, top with shrimp, veggies, and bacon. Garnish with green onions, parsley, and a squeeze of lemon. Enjoy!
FAQs
Cajun shrimp and grits are spicier, smokier, and more rustic, while Creole shrimp and grits are milder, richer, and often include a tomato-based sauce.
Shrimp and grits originated in the Lowcountry of South Carolina as a simple fisherman’s breakfast. Over time, it became a beloved Southern dish, especially in Louisiana, where it’s often spiced up with Cajun flavors and served for any meal of the day.
The secret to good grits is using stone-ground grits for the best texture and flavor. Cook them low and slow, stirring frequently to prevent clumping. Using a mix of broth and milk instead of just water adds richness, and finishing with butter (and cheese if you like) makes them extra creamy and delicious.
What to Serve with Shrimp and Grits?
If you want a little something on the side there are a number of dishes you can pair with shrimp and grits. Any kinds of salad, greens, or veggies are a great option. Try some of these:
Shrimp and grits are hearty on their own, but they pair well with Southern sides like Collard Greens, cornbread, or ??.
A light side salad or vegetables, like Sautéed Spinach, Air Fryer Broccoli, or Roasted Asparagus, also make a great complement to balance the richness of the dish.
More Cajun Recipes to Try
Can’t get enough Cajun flavor? Try these delicious recipes next.
Easy Cajun Dirty Rice
45 mins
Instant Pot Jambalaya
45 mins
Creamy Cajun Jambalaya Pasta
40 mins
Blackened Shrimp
15 mins
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Cajun Shrimp and Grits Recipe
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Ingredients
- 3 1⁄3 cups chicken broth divided
- 1 cup whole milk
- 1 cup grits stone ground white
- 3 tablespoons salted butter
- ½ cup cheddar cheese shredded
- 1 ¼ teaspoons salt divided
- ¼ teaspoon black pepper
- 5 strips thick-cut bacon finely chopped
- 1 pound large shrimp peeled, deveined
- 2 ½ teaspoons Cajun seasoning
- ½ medium sweet onion finely chopped
- 1 small red bell pepper seeded and finely chopped
- 3 garlic cloves finely minced
For Serving
- ¼ cup chopped green onions green parts only
- ¼ cup chopped fresh flat-leaf parsley
- Fresh lemon juice optional
Instructions
- For the Grits: Add 3 cups of the broth and 1 cup milk to a medium pot and bring to a boil over high heat. Stir in the grits and bring back to a boil. Once boiling, cover the pot with a lid and reduce heat to medium-low. Simmer for 20-25 minutes, or until the liquid has been absorbed and the grits are soft and tender, stirring every 5-10 minutes to prevent clumping. Remove the pot from the stove and stir in the butter, cheddar cheese, 1 teaspoon salt, and ¼ teaspoon black pepper.1 cup whole milk, 1 cup grits, 3 tablespoons salted butter, ½ cup cheddar cheese, ¼ teaspoon black pepper
- For the Shrimp: Add the chopped bacon to a large cast-iron skillet over medium heat. Cook for 8-10 minutes, or until crispy. Line a plate with a paper towel. Transfer the bacon to the prepared plate. Leave 2 tablespoons of bacon drippings in the pan and discard the rest.5 strips thick-cut bacon
- Return the skillet, with the bacon drippings, to medium heat. Add the onion and bell pepper to the skillet and cook for 3-4 minutes, or until tender, stirring often. Mix in the garlic and ¼ teaspoon salt. Continue cooking for another 30 seconds, or until fragrant.½ medium sweet onion, 1 small red bell pepper, 3 garlic cloves
- Pat shrimp dry and sprinkle all over with the Cajun seasoning. Use your fingers to press the seasoning into the shrimp so that it adheres.1 pound large shrimp, 2 ½ teaspoons Cajun seasoning
- Push vegetables to one side of the skillet and add the shrimp in a single layer. Cook for 2 minutes, flip, and continue cooking for another 1-2 minutes more, or until the shrimp turn opaque and their tails begin to curl.
- Pour in the remaining 1⁄3 cup broth and scrape up any browned bits from the bottom of the skillet. Add the bacon back into the skillet and cook for 1-2 more minutes, or until heated through.
- Divide the shrimp and grits evenly between 4 bowls. Top each with 1 tablespoon of green onions, 1 tablespoon of chopped parsley, and a squeeze of fresh lemon juice, if desired.¼ cup chopped green onions, ¼ cup chopped fresh flat-leaf parsley, Fresh lemon juice
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Notes
- Remember to stir: The grits will clump, so make sure to mix them as they cook.
- Cajun Seasoning: The spice level can vary depending on your blend, but a homemade blackened Cajun seasoning gives you the most control. If you’re grabbing from the store, Slap Ya’ Mama or Emeril’s Blackened Seasoning are solid choices. (You may have to adjust the spice level and salt slightly, though.)
- Storage: Place the grits and shrimp mixture in separate airtight containers and refrigerate for up to 4 days.
- Freezing: You can also seal in individual freezer-safe airtight containers and freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wonderful. Just like my grandmother used to make.
Yay! So happy to hear you enjoyed the recipe, Rebecca! This is definitely a classic dish. Thanks so much for taking the time to leave a comment and rating!
Yummy I tried making this recipe today an I am really loving it a lot. You are really great thank you so much for making things so easy and simple for us. I have also shared it with my friends so that even they try this great recipe out.
Yay! So happy to hear you enjoyed the recipe, Supriya! I am all about simple but good. Thanks so much for taking the time to leave a comment!
Very good recipes🤗 thanks😄
Yay! So happy to hear you enjoyed the recipe, Maria! Thanks so much for taking the time to leave a comment and rating!