Cajun Shrimp and Grits bursts with bold, spicy flavors and satisfying textures. This Southern classic features blackened shrimp, creamy stone-ground grits, smoky bacon, and aromatic spices.
Why You'll Love These Cajun Shrimp and Grits
Bursting with bold seasoning and flavors, this Cajun shrimp and grits recipe will become a family favorite in no time! Whether you're looking for a fancy dinner party entrée or something special for meal times at home, this delicious twist on southern comfort food is sure to make everyone happy.
If you're ready to kick up your kitchen game with this delicious comfort food dish, read on!
Ingredients Overview
Our Cajun shrimp and grits recipe uses smoked Gouda cheese for it's complementary flavor, but you can use any cheese you prefer. I like large shrimp, but again, and shrimp is fine.
For the Smoked Gouda Grits
- Bacon - Hickory, Applewood, you decide. Mince it up.
- Black Pepper - Fresh ground.
- Water - For boiling the grits.
- Salt
- Yellow Grits - Or white if you can't find Yellow. Stoneground will have the best texture and flavor.
- Smoked Gouda cheese - Grated.
- Butter
- Eggs - Lightly beaten
- Shrimp, medium sized, deveined with tail on or if you prefer, tail off
- Cajun Seasoning, your choice of brand.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Cajun Shrimp and Grits
You will prepare the Smoked Gouda Grits first. They will need to cool for 10 minutes after baking to set up. Prepare the blackened Cajun shrimp while the grits are cooling.
Step 1: Preheat your oven to 350F. Spray a 9x9" casserole dish with non stick cooking spray. Set aside for use later.
Step 2: Grease your baking dish. Fry the bacon to a crisp and set aside to garnish the Blackened Shrimp.
Step 3: Next, saute the diced onions in a little bit of the bacon grease. Transfer to the bacon.
Step 4: Use a little of of bacon grease to toast the grits in a 2 quart saucepan. Get a nice light toasting, and then add the water, salt, and pepper.
Step 5: Bring mixture to a boil, stirring constantly. Cover and set heat to low and cook covered for 5 to 6 minutes.
Step 6: Remove the saucepan from the heat and stir in the grated smoked Gouda cheese and the butter.
Step 7: Remove a cup of the hot grits to a small bowl. Blend in the beaten eggs. Return the tempered eggs and grits mixture back to the saucepan and mix well. Turn mixture out into your prepared baking dish. Bake in the preheated oven for 30 minutes.
Step 8: Heat the oil in a 12" skillet. When the oil is hot, add the onion and cook until soft. Add the shrimp, smoked paprika, and blackened Cajun seasoning spice. Stirring constantly, cook the shrimp until they turn from grey to pink.
Step 9: Remove from heat when only a hint of grey remains. The shrimp will continue to cook, and this will prevent overcooking.
Step 10: Turn the blackened shrimp out on top of the cooling smoked Gouda grits. Garnish with the bacon bits, sauteed onion, and chopped green scallions. Serve immediately.
Serving Suggestions
What to serve with shrimp and grits? These Cajun shrimp and grits go splendidly with our Southern Braised Collard Greens, Cajun Fried Corn, and with a side of Old Fashioned Biscuits for true taste of the South.
Substitutions and Variations
Here are a few substitutions and variations using this recipe as a base:
- Smoked Cheddar makes a nice alternative if Smoked Gouda is not available.
- Substitute any variety of seafood, such as scallops, or a delicious variation.
Tips for Success
Here are a few tips for making this recipe:
- Be careful to not overcook the shrimp.
- You can bake the grits ahead of time and reheat them later.
- Yellow grits look better in this dish than white grits.
- This dish can also be made in individual serving dishes for a lovely presentation.
Storage Options
- Store any left over Cajun Shrimp and grits covered in the refrigerator for up to three days.
- Freeze for up to 3 months stored in air tight containers.
- To reheat, cover lightly and place in the microwave until warmed.
Related Recipes
- Smoked Cajun Turkey Breast
- Oven Shrimp Skewers
- Cajun Chicken and Shrimp Alfredo
- Blackening Seasoning Recipe
- Chili Lime Shrimp Tacos
Frequently Asked Questions
Yes, just wrap in the portions you want to freeze, and cover with cling wrap. Set out to defrost. Remove the shrimp to reheat separately, as the shrimp will not need as much time to reheat as the grits will.
What to serve with shrimp and grits? These Cajun shrimp and grits go splendidly with our Southern Braised Collard Greens, Cajun Fried Corn, and with a side of Honey Butter Biscuits for true taste of the South.
Grits are naturally gluten-free as they are made from corn. However, some brands of grits may be cross-contaminated with gluten during the processing or manufacturing process. This is why it is important to choose grits that are certified gluten-free.
Southern Recipes
Get The Recipe!
Cajun Shrimp and Grits
Equipment
- Lakeside Yellow Grits 28 oz (1 lb 12 oz) 794 g
- Casserole Dish, 9 x 9
- 9 inch Round Cast Iron Skillet
Ingredients
For the Gouda Grits
- ¼ lb bacon uncooked, chopped. Reserve bacon grease
- ½ medium onion chopped fine
- 1 cup yellow grits
- 4 cup water
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1½ cups Gouda cheese shredded
- ½ cup butter
- 2 large eggs beaten
For the Cajun Blackened Shrimp
- 2 tablespoon olive oil
- 1½ lbs shrimp medium large raw unpeeled
- 1 tablespoon Cajun seasoning blend
- ½ teaspoon smoked Paprika
- 3 medium green onions chopped for garnish
Instructions
For the Gouda Grits
- Preheat your oven to 350 F. Spray the casserole dish with non stick cooking spray. Set aside.
- Fry the bacon to a crisp and set aside on a paper towel covered plate for later. Next, saute the diced onions in a little bit of the bacon grease. Transfer to the plate with the bacon.¼ lb bacon, ½ medium onion
- Use a little of of bacon grease to toast the grits in a 2 quart saucepan. Get a nice light toasting, and then add the water, salt, and pepper.1 cup yellow grits, 4 cup water, 1 teaspoon salt, ½ teaspoon black pepper
- Bring mixture to a boil, stirring constantly. Cover and set heat to low and cook covered for 5 to 6 minutes.
- Remove the saucepan from the heat and stir in the grated smoked Gouda cheese and the butter.1½ cups Gouda cheese, ½ cup butter
- Remove a cup of the hot grits to a small bowl. Blend in the beaten eggs. Return the tempered eggs and grits mixture back to the saucepan and mix well. Turn mixture out into your prepared baking dish. Bake in the preheated oven for 30 minutes.2 large eggs
For the Cajun Blackened Shrimp
- Prepare the Blackened Shrimp while the Smoked Gouda Grits are cooling.
- Heat the oil in a 9" skillet. Add the raw shrimp, tails on. Sprinkle the Cajun seasoning stirring the shrimp mixture in the hot skillet until the shrimp are pink with only a hint of any grey. About 3 to 5 minutes tops. (They will continue to cook after removing from heat, so this will prevent them from getting over cooked).2 tablespoon olive oil, 1½ lbs shrimp, 1 tablespoon Cajun seasoning blend, ½ teaspoon smoked Paprika
- Arrange the Blackened Shrimp on top of the Smoked Gouda Grits casserole, sprinkle with the crisp bacon, sauteed onions, and chopped green scallions. Serve immediately.3 medium green onions
Notes
- You can use white grits if you can't find yellow, but yellow have more flavor.
- This dish can also be made in individual serving dishes for a lovely presentation.
- Smoked Cheddar makes a nice alternative if Smoked Gouda is not available.
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