Cajun Shrimp Cheddar Grits (Printable)
Spicy shrimp paired with creamy cheddar grits and a savory pan sauce for a bold Southern flavor.
# Ingredient List:
→ For the Cheddar Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 2 tablespoons unsalted butter
04 - 1 cup sharp cheddar cheese, grated
05 - 1/2 cup whole milk
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Cajun Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon Cajun seasoning
10 - 1 tablespoon olive oil
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 small bell pepper, finely diced
14 - 2 green onions, thinly sliced
15 - 1 tablespoon lemon juice
16 - 2 tablespoons parsley, chopped
# How to Make:
01 - Bring chicken broth to a boil in a medium saucepan. Slowly whisk in the grits, reduce heat to low, and simmer for 20-25 minutes, stirring occasionally until thickened and tender.
02 - Stir in butter, cheddar cheese, milk, salt, and black pepper until the mixture is creamy and smooth. Cover and keep warm.
03 - Pat the shrimp dry and toss thoroughly with Cajun seasoning to coat evenly.
04 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until just opaque. Remove shrimp and set aside.
05 - Add the remaining butter to the same skillet. Sauté garlic and diced bell pepper for 2 minutes until softened.
06 - Return shrimp to the skillet, add lemon juice and half of the green onions. Stir until shrimp are coated in the pan sauce. Remove from heat.
07 - Spoon creamy grits into bowls. Top with Cajun shrimp mixture and pan sauce. Garnish with remaining green onions and chopped parsley.
# Helpful Tips:
01 -
- The way sharp cheddar cuts through the rich grits while the Cajun spice wakes up your entire palate is absolute magic
- This comes together in under 45 minutes but tastes like something you simmered all afternoon
02 -
- Do not rush the grits—low and slow is what gives you that restaurant-quality creaminess
- Have everything chopped and measured before you start cooking the shrimp because they go from perfect to overcooked in seconds
03 -
- Cast iron skillets give the shrimp the best sear and go straight from stove to table looking gorgeous
- If your grits seem too thick, stir in warm milk or broth rather than cold liquid which can cause lumps