Rich, creamy cheese grits topped with spiced shrimp and a silky cream sauce—this Cajun shrimp and grits recipe is comforting, flavorful, and likely to become your go-to version.
I love shrimp in many preparations, but shrimp and grits holds a special place: a classic Lowcountry dish from coastal South Carolina and Georgia. Traditionally served for breakfast in the South, it also makes a satisfying dinner. The combination of creamy cheese grits, smoky bacon, and well-seasoned shrimp delivers a balance of richness, heat, and comforting texture.
Why This Recipe Works
- Slow-simmered grits: Cooking the grits gently produces a smooth, creamy texture that carries the other flavors beautifully.
- Parmesan in the grits: Adds a savory umami note that deepens the dish without overpowering it.
- Bacon and bacon fat: Provide smoke, salt, and a cooking medium that enhances the shrimp.
Ingredient Notes
- Cream sauce: A light pan sauce made from roux, stock, and cream softens the heat of the Cajun seasoning and ties the shrimp to the grits.
- Grits: Quick-cooking grits give a classic texture; instant grits are faster but yield a different mouthfeel. Cooking grits in shrimp or chicken stock adds depth.
- Heavy cream: Adds richness to the grits and helps create a velvety consistency.
- Cheese: Freshly grated Parmesan brings savory depth. You can adjust the amount to taste or swap for another melting cheese.
- Bacon: Crisped and sprinkled on top for texture and smoky flavor. Reserve some bacon fat to cook the shrimp for extra richness.
- Shrimp: Fresh or well-thawed frozen shrimp both work. Peel and devein for the best texture.
- Cajun seasoning: Use your preferred blend and adjust heat to taste. Paprika and Italian seasoning complement the Cajun mix in this recipe.
Ingredient Swaps
This recipe is flexible. Try these variations:
- Use polenta or a creamy risotto instead of grits for a different texture.
- Replace shrimp stock with chicken stock if preferred.
- Swap Parmesan for sharp cheddar, Monterey Jack, or pepper jack for a distinct flavor profile.
- For a lighter version, substitute milk for some or all of the heavy cream.
- Use pancetta or andouille sausage instead of bacon for a different smoky or savory character.
- Add vegetables like cherry tomatoes, spinach, or mushrooms to boost color and nutrition.
Step-by-Step Photos
Full ingredient amounts and the complete method are listed in the recipe card below.
In brief: make a brown roux and whisk in stock and cream to create a warm cream sauce. Simmer the grits in butter and stock, then gradually incorporate cream and Parmesan for a creamy consistency. Crisp bacon and reserve fat to cook the Cajun-seasoned shrimp quickly. Finish by stirring shrimp drippings into the sauce and serving the shrimp over heaping spoonfuls of grits with sauce and bacon on top.
FAQs
Peeling and deveining shrimp is straightforward: remove the shell, then make a shallow cut along the back and pull out the dark vein. If you’ve never done it, watch a trusted video or follow a step-by-step guide for visual help.
How can I tell when shrimp are cooked?
Cooked shrimp turn pink with slightly red tails and become opaque inside. In a hot skillet they usually need about 1½ to 2 minutes per side—avoid overcooking to keep them tender.
Can I use pre-cooked shrimp?
Yes. Pre-cooked shrimp only need about 30 seconds per side to warm through; overcooking will make them rubbery.
Can I make this kid-friendly?
Reduce or omit the hot sauce and adjust the Cajun seasoning to a milder level. Let children choose toppings like extra cheese or bacon.
Can I make this ahead?
Yes. Store cooked shrimp and grits separately in airtight containers in the refrigerator and reheat gently. Best consumed within a couple of days.
How do I reheat?
Warm grits over low heat, stirring and adding a splash of cream or stock to revive texture. Reheat shrimp briefly in a skillet over low heat.
Grits vs. Polenta
Grits are usually made from white corn and tend to be finer, while polenta is made from yellow corn and is coarser. They can often substitute for each other, but texture and color will vary.
Side Dish Options
Shrimp and grits makes a full meal, but you can add sides like biscuits, collard greens, vinegar coleslaw, or fried okra for a complete Southern-style plate. Simple buttermilk biscuits are especially good for soaking up sauce.
Pro Tips & Recipe Notes
- Instant grits save time but produce a different texture; quick-cooking grits give the best balance of convenience and mouthfeel.
- Whisk the grits frequently while cooking to prevent lumps and achieve creaminess.
- Adjust the Cajun seasoning to your preferred spice level.
- Wild-caught shrimp often have a better flavor, but good-quality frozen shrimp are a reliable option—thaw fully before cooking.
- Shrimp cook very quickly—about two minutes per side—so watch them closely to avoid toughness.
Other Shrimp Recipes
- Sheet Pan Shrimp Boil
- Garlic Shrimp Crostini with Avocado
- Blackened Shrimp
- Shrimp Empanadas
If you try this Cajun shrimp and grits or any recipe here, please leave a comment with your feedback or a tip. Tag your photos on social media to share how it turned out.
Cajun Shrimp and Grits — Recipe Card
Servings: 6 • Prep time: 15 mins • Cook time: 45 mins • Total: 1 hr
Ingredients
Cream Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ¾ cup low-sodium chicken stock
- ¼ cup heavy cream
- ¾ teaspoon Worcestershire sauce
- ½ teaspoon hot sauce (optional)
Cheese Grits
- 3 tablespoons unsalted butter
- 3 cups shrimp stock (or chicken stock)
- 1½ cups quick-cooking grits (not instant)
- 1½ cups heavy cream, divided into ½ cup increments
- 1½ cups freshly grated Parmesan, divided into ½ cup increments
- ½ cup water (optional, to adjust consistency)
- Kosher salt, to taste
Shrimp
- 4 slices bacon, cut into ½” pieces
- 1 lb medium to large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 2 teaspoons paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1 tablespoon minced garlic
- 2 tablespoons reserved bacon fat (or oil)
Instructions
Cream Sauce
- Melt butter in a small saucepan over medium heat. Stir in the flour and cook, stirring, until the roux turns medium brown, about 8 minutes.
- Slowly whisk in the stock and heavy cream. Bring to a boil and continue whisking until the sauce thickens enough to coat the back of a spoon, about 10 minutes.
- Whisk in Worcestershire sauce and hot sauce if using. Season to taste and keep warm.
Cheese Grits
- Combine butter and stock in a medium saucepan and bring to a boil. Slowly whisk in the grits and simmer, whisking frequently, for about 5 minutes.
- Reduce heat to low. Add ½ cup heavy cream and ½ cup Parmesan, whisk, and cook about 10 minutes. Repeat two more times with the remaining cream and Parmesan, whisking and cooking about 10 minutes after each addition.
- Taste and assess consistency. If the grits are too thick, add water in ½ cup increments until you reach the desired creaminess. Salt if needed. Keep warm.
Shrimp
- With about 15 minutes left on the grits, heat a large skillet over medium and cook the bacon until crisp, about 10 minutes. Drain and set aside, reserving 2 tablespoons of bacon fat.
- Mix Cajun seasoning, paprika, Italian seasoning, black pepper, and garlic; toss with the shrimp to coat.
- Return the skillet to medium heat and add the reserved bacon fat. Cook the shrimp until just opaque, about 1½ minutes per side. Transfer shrimp to a plate.
- Stir any pan drippings from the shrimp into the warm cream sauce. To serve, spoon grits into bowls, top with shrimp, drizzle with sauce, and sprinkle with crisp bacon.
Notes
- Instant grits are faster but change the texture.
- Frequent whisking prevents lumps and produces creamier grits.
- Adjust Cajun seasoning to control heat.
- Use wild shrimp when possible for flavor; thaw frozen shrimp fully before cooking.
- Watch shrimp closely—overcooking makes them tough.
Nutrition (per serving)
- Calories: 715 kcal
- Carbohydrates: 37 g
- Protein: 30 g
- Fat: 49 g (Saturated fat: 25 g)
- Cholesterol: 149 mg
- Sodium: 904 mg