Cajun Shrimp and Grits is Southern comfort food at its finest: creamy, cheesy grits topped with tender shrimp and crispy bacon.
Try other Cajun favorites like Creamy Cajun Shrimp Alfredo, Chicken Meatballs in Cajun Cream Sauce, and Cajun Grilled Shrimp Skewers.
Shrimp and grits is a classic dish from the Deep South and a restaurant favorite for good reason. It’s rich, comforting, and surprisingly easy to prepare at home.
Shrimp And Grits Recipe
This version of Shrimp & Grits comes together quickly, making it ideal for busy weeknights. The grits are cooked until silky and flavored with cheddar, Parmesan and a touch of hot sauce for depth. The hot sauce adds flavor more than heat, but you can increase it if you prefer spicier food.
Shrimp cook very fast, so I usually start them when the grits are nearly finished.
What Are Grits
Grits are similar to Italian polenta or cream of wheat and are made from ground corn. They’re versatile and served at any meal—sweet with sugar and honey or savory, as in this cheesy grits recipe.
Common types of grits:
- Stone-ground grits: coarser texture and stronger corn flavor.
- Regular and quick grits: differ in grind size; quick grits have finer granules and cook faster.
- Instant grits: pre-cooked and dehydrated for speed but milder flavor.
Cajun Shrimp and Grits Ingredients
- Quick-cooking grits (not instant)
- Shrimp: large, raw, peeled and deveined (tails optional)
- Cheddar and Parmesan: freshly shredded/grated for best melting
- Butter: unsalted or salted
- Bacon: thick-cut preferred, chopped
- Mushrooms: white, cremini, or baby bella, sliced
- Garlic: fresh, minced
- Hot sauce: Louisiana-style for savory flavor
- Dry white wine: choose a dry variety (Chardonnay, Pinot Gris, or Sauvignon Blanc)
- Fresh lemon juice
- Seasonings: paprika and salt
- Oil: olive, canola, or avocado
- Scallions: sliced for garnish
How To Make Shrimp and Cheese Grits
The process is straightforward and delivers great flavor. Follow these steps and serve right away for best texture.
- Bring 4 cups water to a boil in a medium saucepan. Gradually whisk in 1 cup quick-cooking grits. Reduce heat and simmer, stirring occasionally, until thickened, about 5–6 minutes.
- Whisk in 1/4 cup butter, 3/4 cup shredded sharp cheddar, 1/2 cup grated Parmesan, 1 1/2 tsp paprika, 2 tsp hot sauce and salt to taste. Keep warm.
- In a large skillet over medium-high heat, cook 8 slices chopped thick-cut bacon until crispy. Drain on paper towels, reserving about 2 tablespoons drippings in the pan.
- Add 2 tbsp oil to the skillet and combine with bacon drippings. When hot, add 6 oz sliced mushrooms and cook until lightly browned, about 4–5 minutes.
- Add 1 1/2 lbs large shrimp and cook until nearly opaque, about 3 minutes. Add 3 minced garlic cloves, 3 tbsp dry white wine and 2 tbsp fresh lemon juice. Season with salt and cook another minute until the liquid reduces.
- Stir in sliced scallions and the reserved bacon. Serve immediately over warm cheesy grits.
What Goes With Shrimp And Grits
Shrimp & Grits is hearty on its own but pairs nicely with a light salad or simple vegetables. Blanched green beans, roasted broccoli, or steamed cauliflower are good choices.
How Do You Know When The Shrimp Is Cooked
Shrimp cook quickly and are done when opaque, with no gray or translucent areas. Perfectly cooked shrimp form a gentle C shape; overcooked shrimp curl tightly into an O and become rubbery.
Grits Fun Facts
- Shrimp and grits began as a breakfast dish but is now enjoyed any time of day.
- Most grits sold in the U.S. are purchased in the South—often called the “grits belt.”
- The word “grits” can be used as singular or plural.
- September 2 is celebrated as National “Grits for Breakfast” Day, the same day as International Bacon Day—perfect for shrimp and grits.
Shrimp and Grits Recipe Tips
- Use quick-cooking grits for this recipe—not instant grits.
- Remove shrimp from heat as soon as they turn opaque to avoid toughness.
- Keep grits warm in a 200°F oven or on the stovetop over low heat, stirring before serving.
- Substitute Tasso ham for bacon if desired.
More Easy Shrimp Recipes:
- Shrimp Pad Thai
- Shrimp Alfredo
- Easy Shrimp Ceviche
- Coconut Curry Shrimp Soup
- Baked Blackened Shrimp
Cajun Shrimp and Grits
Kathy McDaniel
Pin
Ingredients
- 4 cups water
- 1 cup quick cooking grits
- ¼ cup butter
- ¾ cups sharp cheddar cheese, shredded
- ½ cup Parmesan cheese, grated
- 1 ½ teaspoon paprika
- 2 teaspoons hot sauce
- Salt to taste
- 8 slices thick-cut bacon, chopped
- 2 tablespoons olive oil
- 6 ounces white mushrooms, sliced
- 1 ½ pounds large raw shrimp, peeled and deveined
- 3 garlic cloves, minced
- 3 tablespoons dry white wine
- 2 tablespoons fresh lemon juice
- 3 scallions, sliced
Instructions
- In a medium saucepan over medium-high heat, bring 4 cups water to a boil. Gradually whisk in the grits. Reduce heat and simmer, stirring occasionally, until thickened, about 5–6 minutes.
- Whisk in butter, cheddar, Parmesan, paprika, hot sauce and ¾ teaspoon salt. Keep the grits warm in a 200°F oven or over low heat on the stove.
- Heat a large skillet over medium-high heat and cook bacon until crispy. Transfer to paper towels, reserving about 2 tablespoons drippings.
- Add oil to the skillet and combine with bacon drippings. When hot, add mushrooms and cook until lightly browned, about 4–5 minutes.
- Add shrimp and cook until almost opaque, about 3 minutes. Add garlic, wine and lemon juice, season with salt, and cook 1 minute until the liquid reduces.
- Stir in scallions and bacon. Serve immediately over warm grits.
Notes
- Use quick-cooking grits, not instant.
- Remove shrimp from heat as soon as they turn opaque.
- Keep grits warm and stir before serving.