Name: Cajun New Orleans Shrimp and Grits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Southern
Ingredients: 1 lb shrimp, peeled and deveined; 2 tsp Cajun seasoning; 1 tsp smoked paprika; 2 tbsp olive oil or butter; 3 cloves garlic, minced; 1 small onion, finely chopped; 1 bell pepper, diced; 2 cups chicken or vegetable broth; 1 cup grits (stone-ground or quick-cooking); 1 cup milk or heavy cream; 2 tbsp butter; Salt and pepper, to taste; 2 green onions, sliced (for garnish); 1 tbsp lemon juice (optional)

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Shrimp and grits is a classic Southern dish that brings comfort, bold flavors, and rich textures together in one hearty bowl. My Cajun New Orleans-style shrimp and grits take this beloved recipe up a notch with smoky and spicy Cajun seasoning, creamy grits, and perfectly sautéed shrimp. It’s the kind of meal that makes me feel like I’m right in the heart of Louisiana, surrounded by jazz music and the warm aromas of Southern cooking.

Why You’ll Love This Recipe

I love how this dish combines simple, everyday ingredients into something that tastes gourmet. The grits are creamy and buttery, making the perfect base for the spicy, juicy shrimp. It’s a comforting meal that’s surprisingly easy to make and incredibly satisfying. Whether I’m serving it up for Sunday brunch or a weeknight dinner, this recipe never fails to impress. Plus, I can adjust the heat level to suit any taste, making it a favorite for everyone at the table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shrimp, peeled and deveined
Cajun seasoning
Smoked paprika
Olive oil or butter
Garlic, minced
Onion, finely chopped
Bell pepper, diced
Chicken or vegetable broth
Grits (stone-ground or quick-cooking)
Milk or heavy cream
Butter
Salt and pepper
Green onions (for garnish)
Lemon juice (optional)

Directions

I start by seasoning the shrimp generously with Cajun seasoning and smoked paprika. I let them sit while I prepare the grits.
In a saucepan, I bring broth and milk to a boil, then whisk in the grits slowly, reducing the heat and stirring often until they’re thick and creamy. I finish them off with butter, salt, and a splash of cream for extra richness.
While the grits cook, I heat olive oil in a skillet and sauté the onions, garlic, and bell peppers until soft and fragrant.
I add the shrimp to the skillet, cooking just a few minutes on each side until pink and cooked through.
I plate the grits first, then spoon the Cajun shrimp and vegetables over top, finishing with sliced green onions and a squeeze of lemon juice if I want a fresh pop.

Servings and timing

This recipe serves 4 people and takes about 30–35 minutes to prepare from start to finish. The grits take around 20–25 minutes, and the shrimp cooks in under 10 minutes.

Variations

I sometimes stir cheese into the grits—sharp cheddar or smoked gouda gives the dish an extra savory edge. For a richer shrimp topping, I add a splash of cream or a little white wine to the skillet sauce. If I want it spicier, I toss in a pinch of cayenne or diced jalapeños. And when I’m in the mood for more protein, I add andouille sausage alongside the shrimp.

Storage/Reheating

Leftovers keep well in the fridge for up to 3 days. I store the shrimp and grits separately when I can. To reheat, I warm the grits with a little milk or broth on the stovetop or in the microwave until smooth and hot. I gently reheat the shrimp in a skillet to avoid overcooking.

FAQs

How can I make the grits even creamier?

I use a mix of milk, broth, and butter to get them creamy. Adding heavy cream or a little cream cheese makes them extra smooth and rich.

Can I make this dish ahead of time?

Yes, I prep the grits ahead and reheat with a splash of milk. I cook the shrimp just before serving so they stay tender and juicy.

What kind of shrimp works best?

I go for large or jumbo shrimp, peeled and deveined. Fresh or frozen both work—just thaw the frozen ones first.

Is this dish very spicy?

It depends on the Cajun seasoning. I usually taste as I go and adjust the heat with cayenne or hot sauce if needed.

Can I use instant grits?

Yes, but I prefer stone-ground or quick-cooking grits for better texture. Instant grits cook faster but may be less creamy.

Conclusion

This Cajun New Orleans shrimp and grits recipe brings big flavor and soul to the table. It’s easy to make, endlessly customizable, and comforting in every bite. Whether I’m craving something cozy on a chilly evening or serving a show-stopping brunch, this dish never lets me down.