Creamy Cajun Shrimp and Grits

Shrimp and Grits is the ultimate Southern comfort food that brings together succulent, perfectly seasoned shrimp with creamy, cheese-loaded grits and crispy bacon! This recipe is bursting with bold Cajun flavors, a luscious pan sauce, and that irresistible combination of textures.

Love More Seafood Recipes? Try My Gourmet Seafood Cassolette or this Baked Seafood Pasta next.

Why You’ll Love This Recipe

Cajun Shrimp and Grits is bold, buttery, and packed with smoky Southern flavor. The tender shrimp, creamy grits, and spicy Cajun seasoning come together for the ultimate comforting dinner. It’s an easy, soul-warming meal that feels special every single time.

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Ingredients

Bacon and Seasoning

• 5 strips diced bacon
• 3 tablespoons Cajun seasoning, divided (store-bought or homemade)
• Olive oil, as needed
• Salt, seasoning salt, and black pepper, to taste

Shrimp and Pan Sauce

• 1.5 pounds large shrimp, peeled and deveined
• 2 tablespoons butter
• 3 cloves garlic, minced
• 3 scallions, thinly sliced (white and green parts)
• 2 tablespoons Calabrian peppers crushed/paste (or substitute chili peppers in oil, chili crisp, or harissa), plus 1 spoonful of oil
• 1/2 teaspoon red pepper flakes
• 1/3 cup chicken stock
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• 2 tablespoons heavy cream
• 2 tablespoons fresh parsley, chopped

Cheesy Grits

• 3 cups chicken stock
• 1 cup quick grits
• 3 tablespoons butter
• 1/2 cup heavy cream
• 2 ounces cream cheese, softened
• 3/4 cup sharp cheddar cheese, shredded
• 3/4 cup Pepper Jack or Monterey Jack cheese, shredded

Cajun Seasoning (Homemade Option)

• 1 tablespoon paprika
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 3/4 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon brown sugar
• 1/2 teaspoon cayenne powder
• 1/4 teaspoon freshly cracked black pepper

Substitution Notes:

• Can’t find Calabrian peppers? No worries! Use chili crisp, harissa paste, or even sriracha mixed with a little olive oil.
• Don’t have quick grits? Traditional stone-ground grits work beautifully—they just need 20-30 minutes of cooking time instead of 5.
• Not a fan of spice? Reduce the Cajun seasoning to 2 tablespoons total and skip the red pepper flakes.
• Dairy-free? You can use full-fat coconut milk instead of heavy cream, though the flavor will be slightly different.

Why These Ingredients Work

The bacon isn’t just for topping—the rendered fat becomes the flavor base for cooking the shrimp, adding that irresistible smoky depth. Cajun seasoning brings all those warm Southern spices together in one punch, while the Calabrian peppers add a fruity, complex heat that’s different from regular hot sauce.

For the grits, using chicken stock instead of water makes them incredibly flavorful from the start. The triple cheese combo—cream cheese for smoothness, sharp cheddar for tang, and Pepper Jack for a little kick—creates grits that are creamy, rich, and downright addictive. The heavy cream adds luxurious silkiness that brings everything together.

The pan sauce is where magic happens! The chicken stock deglazes all those beautiful browned bits from the shrimp, the Worcestershire adds umami depth, and a splash of lemon juice brightens everything up so it doesn’t feel too heavy.

Essential Tools and Equipment

• Large pot for cooking grits
• Large skillet or sauté pan (12-inch works great)
• Whisk
• Slotted spoon
• Measuring cups and spoons
• Sharp knife and cutting board
• Aluminum foil (for tenting the shrimp)
• Paper towels (for draining bacon)

How To Make Creamy Cajun Shrimp and Grits

Step 1: Start the Grits

Bring 3 cups of chicken stock to a rolling boil in a pot. Slowly whisk in 1 cup of quick grits in a steady stream to prevent clumping. Reduce the heat to medium-low and let them cook until tender, about 5 minutes, stirring occasionally.

Step 2: Cook the Bacon

While the grits are cooking, add your diced bacon to a large pan over medium-high heat. Cook until crispy and golden, about 5-7 minutes. Use a slotted spoon to transfer the bacon pieces to paper towels to drain.

Step 3: Season and Cook the Shrimp

In a bowl, toss the shrimp with a drizzle of olive oil and 2 1/2 tablespoons of Cajun seasoning, making sure every piece is evenly coated. Reserve 1/2 teaspoon of Cajun seasoning for the sauce. Heat the reserved bacon fat over medium-high heat and add the shrimp in a single layer. Cook for about 2 minutes per side until they’re pink and no longer opaque. Remove the shrimp to a plate and tent with foil to keep warm.

Step 4: Build the Pan Sauce Base

In the same pan, add 2 tablespoons of butter, the minced garlic, and sliced scallions. Cook until the butter melts and the garlic becomes fragrant, about 2 minutes.

Step 5: Add the Spices and Heat

Stir in the reserved 1/2 teaspoon Cajun seasoning, red pepper flakes, and Calabrian peppers with their oil. Let this cook for about 1 minute to bloom the spices and release all those wonderful flavors.

Step 6: Create the Sauce

Pour in the chicken stock and use your spoon to scrape up all those delicious browned bits stuck to the bottom of the pan. Stir in the lemon juice, Worcestershire sauce, and 2 tablespoons of heavy cream. Whisk everything together until it’s combined and slightly thickened, about 2-3 minutes.

Step 7: Finish the Shrimp

Return the cooked shrimp to the pan along with the chopped parsley. Toss everything together to coat the shrimp in that gorgeous sauce, and add an extra dash of lemon juice for brightness. Keep warm on low heat.

Step 8: Finish the Cheesy Grits

Time to make these grits absolutely divine! Stir the softened cream cheese, butter, heavy cream, shredded cheddar, and Pepper Jack cheese into your cooked grits. Keep stirring until everything melts together into a smooth, creamy dream. Season with salt, seasoning salt, and black pepper to taste. If they seem too thick, add a splash more cream or stock.

Step 9: Plate and Serve

Spoon generous portions of those cheesy grits into bowls. Top with the Cajun shrimp and that beautiful pan sauce, making sure everyone gets plenty of sauce. Sprinkle the crispy bacon on top for that perfect salty crunch. Serve immediately while everything is hot and creamy!

You Must Know

The grits MUST be whisked in slowly! If you dump them all at once, you’ll get clumps that are impossible to smooth out. Add them in a steady stream while whisking constantly.

Don’t overcook the shrimp! They only need about 2 minutes per side. Overcooked shrimp turn rubbery and tough—as soon as they’re pink and opaque, they’re done.

Let your cream cheese come to room temperature before adding it to the grits. Cold cream cheese won’t melt smoothly and you’ll end up with lumps.

Personal Secret: after adding all the cheese, let them sit off the heat for 2-3 minutes. This gives the cheese time to fully melt and creates the creamiest texture.

Pro Tips & Cooking Hacks

• Buy pre-peeled shrimp to save yourself 15 minutes of prep time. It’s worth the extra dollar or two!
• Make your own Cajun seasoning and store it in an airtight container. It’s cheaper than store-bought and you can adjust the heat level to your liking.
• Use two pans simultaneously if you’re comfortable—cook the grits in one pot while you handle the bacon and shrimp in the skillet. Everything will be done at the same time!
• Save that bacon grease! If you have extra, strain it and store it in the fridge. It’s perfect for cooking eggs or sautéing vegetables.
• Don’t skip deglazing the pan with chicken stock. Those brown bits are pure flavor!
• Taste as you go, especially with the seasoning. Different brands of Cajun seasoning vary in salt content.

Flavor Variations & Suggestions

Switch Up the Protein

• Use andouille sausage instead of or in addition to the shrimp for a heartier version
• Try chicken thighs cut into bite-sized pieces for a budget-friendly option
• Go vegetarian with sautéed mushrooms and bell peppers

Cheese Options

• Swap Pepper Jack for smoked Gouda for a deeper, smokier flavor
• Use white cheddar and add a pinch of nutmeg for a more sophisticated taste
• Stir in Parmesan along with the other cheeses for extra richness

Heat Levels

• Make it mild by using sweet paprika in the Cajun seasoning and skipping the peppers entirely
• Crank up the heat with ghost pepper flakes or extra cayenne
• Add hot sauce at the table so everyone can customize their spice level

Fresh Twist

• Stir in fresh cherry tomatoes during the last minute of cooking the sauce
• Add bell peppers and celery with the scallions for a more traditional Creole flavor
• Finish with fresh basil instead of parsley for an herby variation

Make-Ahead Options

This recipe is surprisingly make-ahead friendly! Here’s how to prep in advance:

The Day Before:

• Make the Cajun seasoning and store in an airtight container
• Cook and crumble the bacon; refrigerate in a sealed container
• Peel and devein the shrimp if needed; keep refrigerated

A Few Hours Ahead:

• Cook the grits completely and store in a pot. When ready to serve, reheat gently over low heat, stirring in an extra splash of cream or stock to loosen them up.
• Prep all your vegetables—mince the garlic, slice the scallions, chop the parsley

Freezing: The grits freeze beautifully for up to 3 months! Freeze in individual portions and reheat on the stovetop with a little extra liquid. However, I don’t recommend freezing the shrimp and sauce—they’re best enjoyed fresh.

Recipe Notes & Baker’s Tips

• Shrimp size matters! Large or jumbo shrimp work best for this recipe. Smaller shrimp cook too quickly and can easily overcook.
• Quick grits vs. traditional grits: Quick grits work perfectly for busy weeknights, but if you have time, stone-ground grits have incredible flavor—just plan for 20-30 minutes of cooking.
• The sauce should be slightly thin when you finish it because it will thicken as it sits and clings to the shrimp.
• Room temperature dairy is key for smooth grits. Cold cream cheese creates lumps!
• If your grits get too thick while sitting, don’t panic! Just stir in a little warm chicken stock or cream until you reach your desired consistency.
• Leftover grits will firm up in the fridge—this is normal! They’ll loosen back up when reheated with a splash of liquid.

Serving Suggestions

Shrimp and Grits is a complete meal on its own, but here are some wonderful accompaniments:

• Fresh cornbread or buttermilk biscuits for soaking up that incredible sauce
• Simple green salad with a tangy vinaigrette to cut through the richness
• Sautéed collard greens or green beans for a classic Southern side
• Garlic bread or crusty French bread for sauce-dipping
• Iced sweet tea or lemonade for beverage (or a crisp white wine if you’re feeling fancy!)

Best served: This is perfect for weekend brunch, special weeknight dinners, or when you want to impress guests without spending hours in the kitchen. I love serving it family-style, bringing the pot of grits and the skillet of shrimp right to the table!

Garnish ideas: Extra chopped scallions, fresh parsley, a lemon wedge on the side, or even a sprinkle of additional shredded cheese!

How to Store Your Cajun Shrimp and Grits

Refrigerator: Store the grits and shrimp separately in airtight containers for up to 3 days. The grits will thicken considerably as they cool—this is totally normal!

Reheating:

• For grits: Reheat gently on the stovetop over low heat, stirring frequently and adding splashes of chicken stock, cream, or milk until they’re creamy again. You can also microwave them in 30-second intervals, stirring between each.
• For shrimp: Reheat gently in a skillet over medium-low heat just until warmed through. Don’t overheat or they’ll get rubbery! You can also microwave for 30-45 seconds.

Freezing: The grits freeze beautifully for up to 3 months in freezer-safe containers. Thaw overnight in the fridge and reheat as directed above. I don’t recommend freezing the shrimp as the texture changes.

Pro tip: If you know you’ll have leftovers, slightly undercook the shrimp by about 30 seconds. They’ll finish cooking when you reheat them and won’t end up overcooked!

Allergy Information

Common Allergens in This Recipe:

• Shellfish (shrimp)
• Dairy (butter, cream, cream cheese, cheddar, Pepper Jack)
• Pork (bacon)

Substitution Suggestions:

• Shellfish-free: Use diced chicken breast or thighs instead of shrimp
• Dairy-free: Replace butter with vegan butter, use full-fat coconut milk instead of cream, and try nutritional yeast or dairy-free cheese alternatives (though the texture will be different)
• Pork-free: Use turkey bacon or skip the bacon entirely and use olive oil for cooking
• Gluten-free: This recipe is naturally gluten-free! Just double-check that your Cajun seasoning and Worcestershire sauce don’t contain gluten.

Questions I Get Asked A Lot

My grits turned out lumpy, what did I do wrong?

This usually happens when the grits are added too quickly to the liquid. Next time, bring your stock to a full rolling boil and whisk constantly as you pour the grits in a slow, steady stream. Think of it like a tiny waterfall, not dumping! If you do get lumps, you can try whisking vigorously or using an immersion blender to smooth them out.

How do I know when the shrimp are done?

Shrimp cook FAST! They’re done when they turn from grayish-translucent to pink-opaque and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked. It usually takes just 2 minutes per side for large shrimp. Remember, they’ll continue cooking slightly from residual heat even after you remove them from the pan.

Can I use a different type of cheese in the grits?

Yes! While I love the sharp cheddar and Pepper Jack combo, you can use Gruyère for something fancy, smoked Gouda for depth, or even pepper jack and white cheddar. Just keep the total amount around 1.5 cups of shredded cheese. The cream cheese is important though—it creates that signature creaminess!

💬 Tried this recipe? Leave a comment and rating below! I love hearing how it turned out for you and any creative twists you added.