Cajun Shrimp with Cheddar Grits

The first time I had Cajun shrimp and grits was at a tiny hole-in-the-wall restaurant in Charleston where the waiter warned me about the spice level. I took that first bite and immediately understood why people obsess over this dish—the creamy grits taming the fiery shrimp, that sharp cheddar cutting through the heat, and the pan sauce tying everything together. I went home the next day and tried to recreate it, burning my first batch of grits because I walked away from the stove. Now it is the one dinner my family requests whenever comfort food is the only thing that will fix a long week.

Last winter my sister came over feeling completely defeated by a work project, and I made this while she sat at my counter complaining about her boss. She stopped mid sentence when the garlic hit the skillet, and by the time I slid that bowl in front of her, she had forgotten everything except the food. We ate in comfortable silence, and she asked for the recipe before she even finished her last bite.

Ingredients

• Stone ground grits: These take longer to cook but deliver an authentic texture that instant versions cannot match, plus they develop a richer corn flavor as they simmer
• Low sodium chicken broth: Using low sodium broth keeps the dish from becoming too salty since we season everything else generously
• Sharp cheddar cheese: The sharpness provides flavor that cuts through the richness, and freshly grated cheese melts into the grits more smoothly than pre shredded
• Large shrimp: Peeled and deveined saves precious prep time, and leaving the tails on makes for a more impressive presentation if you care about that sort of thing
• Cajun seasoning: This blend of paprika, garlic powder, cayenne, and herbs does all the heavy lifting for flavor development
• Bell pepper: Finely diced adds sweetness that balances the heat and creates little pockets of texture throughout

Instructions

Cook the grits:

Bring the chicken broth to a boil in your saucepan, then slowly whisk in the grits while the broth bubbles to prevent any lumps from forming. Reduce heat to low and let it simmer gently, stirring every few minutes so nothing sticks to the bottom, until the grits are tender and the mixture has thickened beautifully.

Make them creamy:

Remove from heat and immediately stir in the butter until it disappears, then fold in the grated cheddar and milk until everything transforms into a smooth, luxurious pool. Season with salt and pepper, cover, and let it hang out on the warm stove while you tackle the shrimp.

Prep the shrimp:

Pat those shrimp completely dry with paper towels because wet shrimp will steam instead of sear, then toss them with the Cajun seasoning until every piece is evenly coated in that reddish spice blend.

Sear the shrimp:

Heat olive oil and one tablespoon of butter in your large skillet over medium high until the butter foams, then add the shrimp in a single layer. Let them cook undisturbed for 2 to 3 minutes until a gorgeous crust forms, flip, and cook another 2 minutes until just opaque throughout.

Build the sauce:

Transfer the shrimp to a plate and add that remaining butter to the same skillet, then toss in the garlic and bell pepper. Cook for 2 minutes while scraping up any browned bits from the bottom, letting the vegetables soften and the butter foam and smell incredible.

Bring it together:

Return the shrimp to the pan, splash in the lemon juice, and scatter half the green onions over everything. Toss until the shrimp are coated in that buttery, spicy pan sauce, then immediately remove from heat so they do not overcook.

Plate it up:

Spoon a generous mound of cheesy grits into each bowl, arrange the shrimp on top, and drizzle every last drop of that pan sauce over everything. Finish with the remaining green onions and parsley because that pop of color and fresh flavor makes all the difference.

Pin

This recipe has become my go to for dinner parties because it looks impressive but actually lets me spend time with guests instead of being stuck in the kitchen. Last month I made it for my anniversary, and we ended up eating at the counter because we were too hungry to bother setting the table, scraping our bowls completely clean.

Making It Your Own

Once you master the basic technique, this dish welcomes all sorts of personal tweaks. I have added andouille sausage to the pan when I wanted more heft, and sometimes I throw in a handful of corn kernels for sweetness. The foundation remains the same, but little variations keep it feeling fresh each time you make it.

Perfect Pairings

Crisp collard greens with a splash of vinegar cut through the richness beautifully, and a simple arugula salad with lemon vinaigrette provides a refreshing contrast. A chilled glass of Sauvignon Blanc or even an IPA stands up to the spice while cooling your palate between bites.

Make Ahead Strategy

The grits actually reheat surprisingly well if you add a splash of milk and warm them gently over low heat, stirring constantly. I prep the seasoning mixture and chop the vegetables in the morning so dinner comes together in minutes.

• Cook the grits up to 2 days ahead and store them in the refrigerator
• Clean the shrimp but wait to season them until right before cooking
• Have everything mise en place before you start because the cooking moves fast once you begin

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There is something deeply satisfying about a dish that comforts and excites simultaneously, which is exactly why this recipe has earned its permanent place in my weekly rotation.

Recipe Questions & Answers

→ What type of grits works best for this dish?

Stone-ground grits provide the best texture and creaminess, ideal for absorbing flavors while maintaining a slightly gritty bite.

→ How can I make the shrimp spicier?

Add a pinch of cayenne pepper or extra Cajun seasoning to the shrimp before cooking for an increased heat level.

→ What can I substitute for chicken broth?

Vegetable broth works well as a vegetarian-friendly alternative and keeps the grits flavorful.

→ How do I prevent the grits from becoming lumpy?

Slowly whisk the grits into boiling broth and stir frequently during cooking to ensure a smooth, creamy consistency.

→ Can I prepare this ahead of time?

You can cook the grits and shrimp separately in advance, then gently reheat and assemble just before serving to preserve texture.