How to Make the Most Delicious Cajun Shrimp and Grits From Scratch

Cajun shrimp and grits is a mouthwatering Southern comfort food classic that combines tender shrimp in a spicy Cajun sauce served over creamy, cheesy grits. This soul-satisfying meal is so easy to make at home from scratch and is guaranteed to impress!

As a food blogger always looking for my next recipe to try, I stumbled upon cajun shrimp and grits and knew I had to master this iconic dish. Through trial and error in my own kitchen, I’ve learned how to make the most delicious, flavorful cajun shrimp and grits that rivals any restaurant!

In this article, I’ll walk you through my step-by-step method on how to make cajun shrimp and grits, from the ingredients you’ll need to tips and tricks I’ve learned along the way for making the perfect batch every time. Let’s get started!

Ingredients Needed

The great thing about cajun shrimp and grits is that you likely have most, if not all, of the ingredients needed already in your pantry and fridge. Here’s what you’ll need:

For the Shrimp:

• Shrimp – Use extra large or jumbo shrimp, peeled and deveined. You’ll want around 1 to 1 1/2 lbs.

• Bacon – Chop up 5 thick slices of bacon. You’ll render the bacon first for the flavor.

• Cajun seasoning – Use around 1 tsp or to taste, This provides that iconic cajun kick

• Garlic – Mince 2 tsp for flavor

• Smoked paprika – 1 tsp adds warmth.

• Bell pepper – Dice up 1/2 cup red bell pepper.

• Parsley – Chop 2 Tbsp fresh parsley.

• Green onions – Thinly slice 2 green onions.

• Chicken or shrimp broth – Use 1/4 cup or more to deglaze the pan.

• Lemon juice – For brightness (optional)

• Salt and pepper – To taste

For the Grits:

• Grits – 1 cup quick cooking grits is perfect for this recipe.

• Water – You’ll need 2 cups.

• Milk – Use 3 cups for ultra creaminess.

• Bay leaf – Adds depth of flavor.

• Salt

• Butter – 3-4 Tbsp is key.

• Cheese – Go for sharp cheddar, around 1-2 cups grated. Smoked cheddar takes it over the top.

And that’s it! As you can see, just a handful of easy to find ingredients makes this quintessential Southern dish.

Step-by-Step Instructions

Here is my tried and true method for making foolproof cajun shrimp and grits:

Cook the Bacon

• First, chop your bacon into small pieces and add to a large skillet over medium heat.

• Cook the bacon until nice and brown and crisp, about 3-5 minutes.

• Transfer the cooked bacon pieces to a plate, reserving the bacon fat drippings in the pan.

Sauté the Shrimp

• Add 1 Tbsp oil or butter to the hot bacon fat in the pan.

• Immediately add the shrimp and sprinkle with Cajun seasoning.

• Sauté the shrimp for 3-4 minutes until plump and cooked through. Set shrimp aside.

Cook the Aromatics

• To the shrimp pan, add the minced garlic, smoked paprika, bell pepper, parsley and green onions.

• Pour in 1/4 cup broth and continue cooking for 2-3 more minutes.

Finish the Shrimp

• Add the cooked shrimp back to the pan and toss to coat for a minute.

• Splash in lemon juice if desired.

• Throw in the reserved crispy bacon pieces.

• Taste and adjust seasoning with salt and pepper as needed.

• Remove pan from heat and set aside while you make the creamy grits.

Make the Grits

• In a saucepan, bring the water, milk, bay leaf and salt to a boil over medium-high heat.

• Once boiling, slowly whisk in the grits, continuously stirring to prevent lumps.

• Reduce heat to low and simmer, covered, for 15 minutes, stirring often, until thickened and creamy.

• Turn off heat and stir in the butter and cheddar cheese until melted and fully incorporated.

Bring It All Together

• Spoon the cheesy grits into bowls.

• Top with the Cajun shrimp, bacon and sauce.

• Garnish with a bit more green onions if desired.

• Serve immediately while hot and enjoy this scrumptious cajun shrimp and grits!

And that’s it! With just a simple 30-40 minute cooking process, you’ll have the most decadent cajun shrimp and grits that’s even better than restaurants.

Tips and Tricks

Here are some of my best tips for ensuring your cajun shrimp and grits turns out perfect every single time:

• Cook the bacon slowly – You want it super crispy to stand up to the creamy grits.

• Use a heavy bottomed pan for the grits – This prevents scorching or burning on the bottom.

• Stir the grits frequently – Continuous stirring helps achieve the ideal smooth, creamy texture.

• Simmer the grits low and slow – High heat will make them lumpy. Gentle simmer is key.

• Let finished grits sit for 5 minutes – This helps thicken them up even more.

• Use smoked cheeses if possible – Adds wonderful smoky depth and flavor.

• Finish with green onions and hot sauce – Brightens up the rich flavors.

• Add a splash of cream at the end – Amp up the richness if desired.

• Use seafood stock instead of water – Increases the shrimp flavor.

Follow these tips and you’ll have restaurant-worthy cajun shrimp and grits made right at home!

Frequently Asked Questions

If you’re new to making shrimp and grits, you probably have some questions. Here are answers to some of the most common FAQs:

What’s the best type of grits to use?

I prefer quick cooking grits like Quaker or Bob’s Red Mill. The grind is finer and cooks faster with a smooth texture. However, stone ground grits are great too for a heartier, rustic style grit.

How do you prevent grits from getting lumpy?

Stir constantly after adding grits to the boiling liquid. Immediately reduce heat to low and cover, stirring frequently to prevent sticking. If lumps occur, vigorously whisk and mash them against the pan to break them up.

Can you use milk instead of water for the grits?

Absolutely! Milk adds extra creaminess, richness and flavor. I use a combo of half water and half whole milk. For ultra creamy grits, use all milk.

What if my grits come out too thin?

No worries, there are fixes! Try simmering them longer to allow more liquid to absorb. You can also add a spoonful or two of mascarpone or cream cheese and stir vigorously to thicken.

How spicy should the shrimp be?

That’s up to your personal spice preferences! For a milder version, use less Cajun seasoning on the shrimp. For extra heat, add a few dashes of hot sauce or cayenne at the end.

Can I prepare components ahead of time?

Yes! You can cook the shrimp and make the grits 1-2 days ahead. Store chilled separately, then reheat gently before assembling and serving.

Final Thoughts