Cajun Shrimp and Grits delivers a taste of Southern comfort with plump, juicy shrimp in a smoky, spicy sauce over creamy, cheesy grits. This dish feels indulgent yet comes together quickly for a satisfying weeknight meal or special occasion. The contrast of textures and layers of flavor make this Cajun Shrimp and Grits a memorable experience.

Why You’ll Love This Cajun Shrimp and Grits

• Flavor explosion: Smoky, spicy seasoning pairs with sweet shrimp and rich grits.
• Indulgent & simple: Straightforward process with one-pan cooking for easy cleanup.
• Versatile recipe: Adjust spice, swap proteins, or add extra cheese to taste.
• Texture contrast: Creamy grits, juicy shrimp, and crispy sausage in every bite.

Ingredients & Tools

For the Grits:

• 1 cup stone-ground grits (not instant)
• 4 cups chicken or vegetable broth
• 1 cup whole milk or heavy cream
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, shredded
• To taste salt and black pepper

For the Shrimp:

• 1 lb large raw shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 4 oz andouille sausage, sliced
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1/2 cup chicken broth
• 2 tbsp unsalted butter, cold
• 2 green onions, sliced (for garnish)

Tools: A heavy-bottomed medium saucepan for the grits, a large cast-iron or stainless-steel skillet for the shrimp, a wooden spoon, and a whisk.

Notes: Using a good-quality, stone-ground grits makes a world of difference in texture—they’re heartier and have more corn flavor. And don’t skip the andouille sausage; it adds a smoky depth that really ties everything together.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Get your mise en place ready. This recipe moves quickly once you start cooking the shrimp, so having all your veggies chopped, shrimp seasoned, and broth measured out will make the process smooth and stress-free. It’s the key to nailing this dish.
• What kind of grits should you use? Stone-ground grits are the gold standard here. They have a coarser texture and more robust corn flavor than quick or instant grits, which can turn gluey. The extra few minutes of cooking are absolutely worth it for that creamy, not mushy, result.
• Don’t be shy with the Cajun seasoning. If you’re using a store-bought blend, give it a taste first. Some are saltier or spicier than others. You can always make your own by mixing paprika, garlic powder, onion powder, oregano, thyme, cayenne, and black pepper for total control over the flavor profile.
• Pat your shrimp dry. This is a small step with a big impact. Dry shrimp will sear and get a beautiful crust instead of steaming in the pan. It makes all the difference for texture and flavor development.

How to Make Cajun Shrimp and Grits

Storage & Freshness Guide

• Fridge: Store shrimp and grits separately in airtight containers for up to 2 days.
• Freezer: Freeze grits (without shrimp) for up to 1 month; shrimp may become rubbery.
• Reviving: Reheat grits with a splash of broth or milk; gently warm shrimp in a skillet.

Serving Suggestions

Complementary Dishes

• A simple collard greens sauté — The slight bitterness and earthy flavor of the greens cut through the richness of the grits and shrimp beautifully, creating a more balanced plate.
• Buttery cornbread muffins — They’re perfect for sopping up every last bit of that delicious Cajun sauce left in the bowl, and the sweet corn flavor is a natural pairing.
• A crisp, refreshing wedge salad — The cool, crunchy iceberg lettuce with a tangy blue cheese dressing provides a fantastic contrast to the warm, spicy, and creamy main dish.

Drinks

• A cold, hoppy IPA — The bitterness of the beer helps cleanse the palate between bites of the rich, spicy shrimp and cuts through the fat perfectly.
• A crisp, unoaked Chardonnay — Its bright acidity and citrus notes contrast the creaminess of the grits and complement the spice without overpowering the dish.
• Classic Southern sweet tea — The sweetness is a timeless and refreshing counterpoint to the heat and smokiness of the Cajun seasoning.

Something Sweet

• Warm bread pudding with a bourbon sauce — It continues the Southern comfort theme and the warm, custardy dessert feels like a natural, decadent extension of the meal.
• Key lime pie — The sharp, tangy citrus flavor is incredibly refreshing after a rich and savory meal, and it just feels right with shrimp.
• Pecan pralines — These sweet, buttery, crunchy candies are a classic Southern finish that’s not too heavy but satisfies that need for a little sugar.

Top Mistakes to Avoid

• Overcooking the shrimp. Shrimp cook in a flash and become rubbery and tough if left on the heat for too long. As soon as they curl into a “C” shape and turn opaque, they’re done. I’ve messed this up before too, and it’s a real texture killer.
• Using instant grits. They lack the texture and deep corn flavor of stone-ground grits and can result in a gluey, unappealing mush. The extra time for real grits is non-negotiable for the best results.
• Not seasoning the grits enough. Grits need a good amount of salt to taste their best. Season the cooking liquid well, and don’t forget to taste and adjust at the end after adding the cheese and butter.
• Crowding the pan when searing the shrimp. If you add too many shrimp at once, they’ll steam instead of sear. You want a nice caramelized crust, so give them space and cook in batches if your skillet isn’t large enough.

Expert Tips

• Tip: Let your grits rest for 5 minutes off the heat before serving. This allows them to thicken up to the perfect, spoonable consistency. They continue to absorb liquid, so if they seem a tad loose, just give them a minute.
• Tip: Use the fond in the pan. Those dark, stuck-on bits after searing the sausage and shrimp are packed with flavor. Deglazing the pan with broth not only makes cleanup easier but creates a deeply flavorful sauce base.
• Tip: Finish the sauce with cold butter. Swirling in cold butter off the heat (a technique called *monter au beurre*) emulsifies the sauce, making it glossy, rich, and beautifully cohesive without breaking.
• Tip: Garnish with something fresh and acidic. A squeeze of fresh lemon juice or a sprinkle of chopped parsley or green onions at the very end brightens the entire dish and lifts all the rich, smoky flavors.

FAQs

Can I make this dish ahead of time?
You can prep the components separately. Cook the grits and store them in the fridge; they will thicken significantly, so you’ll need to reheat them with a splash of milk or broth to loosen them up. You can also chop the veggies and season the shrimp a few hours ahead. However, for the best texture, I’d recommend cooking the shrimp and assembling the dish just before serving, as the shrimp are best fresh from the pan.

What can I use instead of andouille sausage?
If you can’t find andouille, any other smoked sausage like kielbasa will work, though the flavor profile will be a bit different. For a spicier kick, use chorizo. For a milder version, a simple smoked sausage is fine. You could even leave it out for a shrimp-only version, but you’ll miss that smoky depth, so you might want to add a bit of smoked paprika to the seasoning to compensate.

My grits are too thick/thin. How can I fix them?
Grits are very forgiving! If they’re too thick, simply whisk in a little more warm broth or milk until you reach your desired consistency. If they’re too thin, just continue cooking them over low heat, stirring frequently, to allow more liquid to evaporate. Remember, they will also thicken slightly as they cool.

How can I adjust the spice level?
This is easily customizable. To make it milder, use a mild Cajun seasoning blend and reduce or omit the cayenne if you’re making your own. You can also remove the seeds from the bell pepper. To make it spicier, add a pinch of cayenne or red pepper flakes to the shrimp while they cook, or use a hot andouille sausage.

Can I use frozen shrimp?
Absolutely! Frozen shrimp are often more convenient and can be just as good. Just make sure to thaw them completely in the refrigerator overnight or under cold running water. The most important step is to pat them very dry with paper towels before seasoning so they sear properly instead of steaming.