Cajun Shrimp and Grits Recipe

This restaurant-style Cajun Shrimp and Grits Recipe is a classic Southern dish that you can prepare at home in just 30 minutes. It features sweet, succulent shrimp, and spicy Andouille sausage with creamy and cheesy grits.

Growing up, I wasn’t particularly fond of southern food, despite my dad being from Mississippi. However, as I’ve gotten older, I’ve come to appreciate and love southern dishes. My Cajun Shrimp and Grits Recipe combines jumbo shrimp, seasoned with zesty cajun spices, spooned on top of rich, buttery grits.

If you’re in the mood for a tasty, authentic shrimp and grits recipe, then you have come to the right place.

Looking for more delicious southern-style recipes, then try my Creamy Jalapeno Corn, Creamy Cajun Potato Salad, and we can’t forget dessert, Sweet Potato Pie with Graham Cracker Crust.

Why You’ll Love This Recipe

• Bold flavors- This dish is loaded with bold and vibrant flavors, beginning with shrimp coated in cajun seasoning, to the sauce which blends spicy andouille sausage, garlic and Worcestershire sauce.
• Creamy grits- The grits are cooked to a velvety smooth consistency, with the addition of butter, cheddar cheese, and parmesan.
• Quick and easy- Thanks to quick grits, this meal comes together in no time, making it ideal for busy weeknights or last-minute gatherings.
• Comforting- With cooler weather ahead of us, nothing beats a bowl of shrimp and grits. It’s pure comfort food.

What Are Grits

Grits are a southern staple made from ground corn. They come in various types, such as stone-ground, quick, and instant. The grits are typically cooked with water, chicken stock, milk or a combination of these liquids until they are a creamy, almost porridge like in consistency.

To make the grits extra creamy and rich, you can add butter, heavy cream, cream cheese or shredded cheese, such as cheddar or parmesan.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page. 

• Large shrimp- I use 16/20 deveined, EZ peel shrimp. You can also use 21/25 shrimp. I remove the tails but feel free to leave them.
• Oil- Use olive oil, canola or vegetable oil.
• Cooking Liquid- You can use chicken stock, water, milk or heavy cream. I like to use a combination of chicken stock and heavy cream.
• Cajun seasoning- I use McCormick Perfect Pinch Cajun Seasoning. You can also use a salt-free cajun spice blend or make your own.
• Grits- I’m not a fan of instant, but traditional grits work well if you have extra time. Quick-cooking grits are usually my go-to.
• Andouille sausage- Adds a bit of smokiness and spice to the dish. If you can’t find andouille, you can substitute with Spanish chorizo or Kielbasa. You can also use bacon in place of the sausage.
• Garlic- Use fresh garlic cloves for the best flavor. I don’t recommend the jarred stuff.
• Butter- Butter makes grits extra rich, so don’t skip this ingredient. You can use salted or unsalted butter.
• Cheeses- I love the pungent flavor of sharp cheddar and the saltiness that comes from the parmesan. I suggest grating the cheese by hand because it melts more smoothly and makes the grits extra creamy. You can use other cheeses such as cream cheese, pepper jack, or Gouda.
• Worcestershire- This gives the sauce a delicious savory/umami flavor.
• Lemon- Fresh lemon juice helps break up some of the richness in the dish.
• Garnish- You can use green onions, chives, or parsley.

How To Make The Best Cajun Shrimp and Grits Recipe

STEP 1: Cook the grits. In a large pot, bring chicken stock and heavy cream to a boil. Then, gradually whisk in 1 cup of quick cooking grits. Lower the heat and cook, stirring frequently, until the grits are thickened (about 5-7 minutes).

STEP 2: Finish the grits. Stir in the butter, cheddar, and parmesan cheese. Mix until the cheese if fully melted. Season with salt and pepper. Cover to keep warm.

STEP 3: Cook the sausage. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add diced andouille sausage and cook until browned, about 3-4 minutes. With a slotted spoon, remove the sausage. Set aside.

STEP 4: Cook the shrimp. In a large bowl, toss the shrimp with 2 tablespoons cajun seasoning. Carefully, add the shrimp to the skillet and cook for 2-3 minutes per side or until they are no longer opaque. Then, stir in garlic and fresh thyme. Cook just until fragrant, about 30 seconds.

STEP 5: Finish the sauce. Stir in the chicken stock, 2 tsp cajun seasoning, Worcestershire sauce, butter, heavy cream and lemon juice. Taste and adjust seasoning, if needed.

STEP 6: Serve. Spoon the warm grits into a bowl. Then, top with shrimp and spoon over the pan sauce. Garnish with green onions or chives.

Expert Tips

Use quick cooking grits. These cook faster and are ideal when you’re pinched for time. Just make sure to slowly add the grits to the liquid, and whisk consistently to avoid clumps.

Grate the cheese by hand. To ensure the cheese melts perfectly, I prefer to hand grate it. Pre-grated cheese often contains anti-caking agents which can prevent it from melting smoothly.

Scrape up the bits. When making the sauce, be sure to scrape up the browned bits from the bottom of the skillet. This extra step, adds so much flavor to the sauce.

Season the shrimp generously. The key to making the best shrimp and grits is to generously season your shrimp. They should be exploding with flavor! It may seem like a lot of seasoning, but trust me, this dish needs it!

Frequently Asked Questions

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat in the microwave, keep the grits loosely covered with a moist paper towel. Reheat on high power in 30 second increments and stir often.

If reheating on the stove, place the saucepan over medium heat for about 5 minutes. Stir occasionally until heated through. Be careful not to overcook the shrimp, as they can become tough and rubbery.

If the grits seem too thick, you can add a splash of, milk, heavy cream or chicken stock to loosen them up.