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A spoon is shown with a big bowl of shrimp and grits.
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5 from 3 votes

Cajun Shrimp and Grits Recipe

Shrimp and Grits is an easy recipe to make ay home in just 30 minutes! Serve this dish for a delicious Mardi Gras brunch or dinner.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Cajun
Servings: 4 servings
Author: Jennifer Deppa

Ingredients

Grits:

  • 3 cups chicken broth regular sodium
  • 1 cup milk regular or oat milk
  • 1 cup grits stone ground white
  • 3 Tbsp. butter or a vegan butter alternative
  • ½ cup cheddar cheese optional
  • 1 ¼ tsp. salt to taste
  • ¼ tsp. black pepper

Shrimp:

  • 4 oz. bacon chopped
  • 1 lb. shrimp 20/25 count, peeled, deveined, tails on
  • 1 ½ - 2 tsp. Cajun seasoning depending on spice preference
  • ½ cup sweet onion finely chopped
  • ½ cup red bell pepper finely chopped
  • 3 cloves garlic finely minced
  • ¼ - ½ tsp. salt to taste
  • ¼ cup chicken broth optional
  • ¼ cup green onions finely chopped
  • ¼ cup parsley finely chopped
  • Lemon juice optional

Instructions

  • Add 3 cups broth and milk to a medium-sized pot and bring to a boil. Stir in 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, stirring every 5-10 minutes to prevent clumping.
    3 cups chicken broth, 1 cup milk, 1 cup grits
  • Once the grits are cooked, mix in butter, cheddar cheese, if desired, salt and black pepper, to taste.
    3 Tbsp. butter, ½ cup cheddar cheese, 1 ¼ tsp. salt, ¼ tsp. black pepper
  • While the grits are cooking add chopped bacon to a large skillet over medium heat. Cook for 8-10 minutes, or until crispy. Remove bacon from the skillet using a slotted spoon and let drain on a paper towel lined plate. Reserve 2 tablespoons of bacon drippings.
    4 oz. bacon
  • Add chopped onion and bell pepper and cook for 3 minutes. Mix in garlic and continue sauteing for another minute.
    ½ cup sweet onion, ½ cup red bell pepper, 3 cloves garlic
  • Push vegetables to the side and add shrimp to the skillet in a single layer. Sprinkle Cajun seasoning over them. Cook for 2-3 minutes, or until the shrimp become opaque and their tails begin to curl.
    1 ¼ tsp. salt, 1 lb. shrimp
  • Pour in ¼ cup broth and scrape the bottom of the pan to deglaze it. Add bacon back into the skillet for a minute or two to warm up.
    ¼ cup chicken broth
  • Serve 5-6 shrimp over grits with 1 tablespoon of green onions and 1 tablespoon of chopped parsley. Add a squeeze of fresh lemon juice, too, if you'd prefer. Enjoy!
    ¼ cup green onions, Lemon juice, ¼ cup parsley

Video

Notes

  • To Store: Place the grits and shrimp mixture in separate airtight containers and refrigerate for up to 4 days.
  • To Freeze: You can also seal in individual freezer-safe airtight containers and freeze for up to 2 months.

Nutrition

Calories: 545kcal | Carbohydrates: 40g | Protein: 36g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 240mg | Sodium: 1953mg | Potassium: 796mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3604IU | Vitamin C: 46mg | Calcium: 222mg | Iron: 3mg