Cajun Spiced Shrimp & Grits
Creamy, cheesy cheddar grits topped with spicy, pan-seared Cajun shrimp and bacon crumbles.
In a nutshell: This authentic southern cajun spiced shrimp & grits comes together in just 35 mins using simple whole ingredients. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Southern comfort food meets spicy Cajun seasoning. Creamy, cheesy cheddar grits serve as the base for plump, juicy shrimp seared in a spicy Cajun rub, finished with crispy bacon and a garlic butter pan sauce.
Key Equipment
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Chef's Pro-Tips
- Layer Your Seasonings: Taste and season at every milestone of cooking rather than only at the end. This builds complex, restaurant-caliber flavor throughout cajun spiced shrimp & grits.
- Finish with Fresh Herbs & Acid: A squeeze of fresh lemon juice or a shower of freshly chopped herbs right before serving wakes up rich, savory flavors.
Ingredients
3
servings
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1 lb shrimp, peeled and deveined
-
1 tbsp cajun seasoning
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¾ cup stone-ground grits
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1 cup cheddar cheese, shredded
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3 slices bacon, chopped
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2 tbsp butter
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Step-by-Step Instructions
Cook the Grits
In a saucepan, bring 3 cups of water (or milk) to a boil. Slowly whisk in the grits. Reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally. Remove from heat and stir in the cheddar cheese and butter.
Crisp Bacon and Sear Shrimp
In a skillet, cook chopped bacon until crispy. Remove bacon with a slotted spoon. Toss the shrimp in Cajun seasoning. In the hot bacon fat, sear the shrimp for 2 minutes per side until pink and cooked through. Remove shrimp.
Make Sauce and Assemble
Add a splash of chicken stock or lemon juice to the hot skillet, scraping up the browned bits to create a pan sauce. Spoon cheesy grits into bowls, top with the Cajun shrimp, drizzle pan sauce over, and garnish with bacon bits and green onions.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Yes, though stone-ground gives a creamier texture. Follow your package timing, which is usually around 5 minutes for quick grits.
They turn pink and opaque and curl into a loose C shape, about 2 minutes per side. Pull them promptly since overcooked shrimp turn rubbery.
Pour the grits in slowly while whisking the boiling liquid, and keep stirring as they cook. A splash of milk at the end smooths out any remaining lumps.
You can. Sear the shrimp in butter or oil instead, though you'll miss the smoky flavor the bacon fat adds to the pan sauce.
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