I love how this recipe delivers rich flavor with minimal effort. The grits become smooth and comforting, while the shrimp cooks quickly in Cajun seasoning, smoked paprika, and garlic. The sautéed peppers and onions build savory depth, and the added smoky protein enhances the overall richness of the dish. It’s a true Southern classic I enjoy recreating at home.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Grits: 3 cups water 1 cup milk 1 cup yellow cornmeal
For the Shrimp: 1 red bell pepper diced ½ red onion diced 4 strips smoked beef, chopped (optional) 3 tablespoons garlic minced 1 ½ tablespoons cajun seasoning 1 tablespoon smoked paprika Salt and pepper to taste 1 ½ pounds shrimp peeled and deveined with tail off Fresh parsley to garnish
Directions
I begin by preparing the grits. In a large saucepan, I bring the water to a boil and add 2–3 tablespoons of salt. I stir in the yellow cornmeal, then add the milk. I reduce the heat to low, cover the pot, and let the grits cook for 15–20 minutes until thickened.
For the shrimp, I heat olive oil in a large skillet over medium-high heat. I add the red bell pepper and red onion, sautéing for 3–5 minutes until they become translucent. If I’m using the smoked beef, I add the cooked pieces along with the garlic and cook for another minute or two.
In a medium bowl, I mix the shrimp with olive oil, Cajun seasoning, smoked paprika, salt, and pepper. I add the seasoned shrimp to the skillet and cook until they turn pink and are cooked through. I serve the shrimp over the warm grits and garnish with fresh parsley.
Servings and Timing
This recipe serves 4. Prep time is 10 minutes, cook time is 20 minutes, and total time is 30 minutes.
Variations
I sometimes add a splash of heavy cream or butter to the grits for extra richness. For more heat, I increase the Cajun seasoning or add cayenne pepper. I also enjoy adding diced tomatoes or extra vegetables like celery for a more traditional Creole-style base. Using smoked beef gives the dish a deep savory note that pairs beautifully with the shrimp.
Storage/Reheating
I store leftovers in separate airtight containers for up to 3 days. To reheat the grits, I warm them on the stovetop with a splash of water or milk to loosen the texture. The shrimp reheats best in a skillet over low heat for a few minutes; I avoid microwaving to prevent it from becoming rubbery.
FAQs
Can I use quick-cooking grits?
Yes, I can substitute them, but I adjust the cooking time according to the package instructions.
Do I need to use the optional smoked ingredient?
No, the dish is delicious without it, but I like the extra flavor it adds.
Can I use frozen shrimp?
Yes, as long as I thaw and pat them dry before seasoning.
How do I keep grits from getting lumpy?
I stir the cornmeal in gradually and whisk well at the start.
Can I make this dish spicier?
Absolutely. I add cayenne or extra Cajun seasoning.
Can I make the grits dairy-free?
Yes, I replace the milk with a non-dairy alternative like almond milk.
What can I serve with shrimp and grits?
I like serving it with greens, cornbread, or a simple side salad.
Can I cook the shrimp ahead of time?
I prefer cooking it fresh to keep it tender, but I can prep the vegetables and seasoning mix in advance.
Why did my shrimp turn rubbery?
It likely overcooked; shrimp only needs a few minutes once it turns pink.
Can I add cheese to the grits?
Yes, I often stir in cheddar or gouda for extra creaminess.
Conclusion
I love how this Cajun shrimp and grits recipe brings together creamy comfort and bold Southern spice in just 30 minutes. It’s a delicious, hearty meal that feels both rustic and vibrant, perfect for busy weeknights or relaxed weekend dinners.
A bold and comforting Cajun shrimp and grits dish featuring creamy corn grits topped with smoky, spicy shrimp, sautéed peppers, and onions. A hearty Southern classic ready in just 30 minutes.
Ingredients
For the Grits:
3 cups water
1 cup milk
1 cup yellow cornmeal
For the Shrimp:
1 red bell pepper, diced
1/2 red onion, diced
4 strips smoked beef, chopped (optional)
3 tbsp garlic, minced
1 1/2 tbsp Cajun seasoning
1 tbsp smoked paprika
Salt and pepper to taste
1 1/2 lbs shrimp, peeled and deveined, tails off
Fresh parsley, for garnish
Instructions
In a large saucepan, bring the water to a boil and season with 2–3 tbsp salt. Stir in the cornmeal, then add the milk.
Reduce heat to low, cover, and cook for 15–20 minutes until the grits thicken.
Heat olive oil in a large skillet over medium-high heat. Add the bell pepper and onion; sauté for 3–5 minutes until translucent.
If using smoked beef, add it along with the garlic and cook for 1–2 minutes.
In a bowl, toss the shrimp with olive oil, Cajun seasoning, smoked paprika, salt, and pepper.
Add the seasoned shrimp to the skillet and cook until pink and cooked through.
Serve the shrimp mixture over warm grits and garnish with fresh parsley.
Notes
Add butter or heavy cream to grits for extra richness.
Increase Cajun seasoning or add cayenne for more heat.
Add diced tomatoes or celery for a Creole-style variation.
Use smoked beef for deeper savory flavor.
Reheat grits with a splash of water or milk to loosen consistency.
