Name: Cheesy Cajun Shrimp and Grits (In About 20 Minutes)
Prep time: 7 min
Cook time: 13 min
Total time: 20 min
Ingredients: 2 tablespoons unsalted butter; 1 pound shrimp (peeled and deveined); 1 teaspoon Cajun seasoning (*See note); 1 teaspoon salt (*See note); 4 cups water; 2 cups whole milk; 1 ½ cups instant grits; 2 cups shredded cheddar cheese

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This Cajun shrimp and grits recipe is cheesy, a little spicy, and full of flavor. Quick-cooking grits make it fast enough for busy weeknights.

You may also love my Southern tomatoes and rice and baked mac and cheese recipes.

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Easy Cheese Grits

One of my all time favorite comfort food recipes is garlic cheese grits. John loves to load up his bowl with sautéed shrimp and plenty of seasonings for extra flavor.

A while back we started making cheesy Cajun shrimp and grits. They have all the cheesiness I love and the extra flavor and shrimp that John loves.

We like to use instant grits because they’re fast. That helps us get dinner on the table in about 20 minutes.

How to Make Cajun Shrimp and Grits

Here’s a quick overview of how we make the grits. For a complete list of ingredients scroll down to the recipe card further down the page.

Start by melting butter in a large saucepan over medium heat. Toss in the shrimp with Cajun seasoning and salt. Cook until the shrimp curls up and turns pink, then remove it from the pan and set aside.

In the same pan, pour in water and milk. Bring it all to a boil, then stir in the grits. Keep the heat low, cover the pan, and let them cook until thick and creamy.

When the grits are ready remove the pan from heat and stir in shredded cheddar cheese. Spoon the grits into bowls and top with the shrimp.

Quick Tips

Check the spice level of your Cajun seasoning before adding it to the pan. Some are milder while others are very spicy. Adjust the amount as needed.
In addition to checking the spice level, also check to see if your Cajun seasoning contains salt and how much. If it does, hold off on adding the salt until the grits are done. Taste them, and add extra salt if needed.

For Creamier Grits:

Use extra milk instead of water for richer grits, or stir in a splash of cream at the end. A pat of butter mixed in right before serving makes them even creamier.

For Extra Flavor:

Want more flavor without piling on the Cajun seasoning? Toss in some minced garlic, diced onions, swap the water for chicken broth, or add a pinch of smoked paprika. You can’t go wrong with adding some andouille sausage or crispy bacon either.

Instant Grits vs. Regular Grits

Instant grits make this a fast meal. Regular grits take longer to cook and create a creamier, more traditional texture.

White bowl filled with cajun shrimp and grits.

Can I use frozen shrimp?

Absolutely. Frozen shrimp works great for this recipe. Thaw it first, then pat it dry so the seasonings stick and the shrimp doesn’t steam in the pan. Make sure it’s peeled and deveined for easy prep. The size of the shrimp doesn’t matter, so use what you have on hand.

How to Store Leftovers

Shrimp and grits are best fresh, but you can refrigerate leftovers in an airtight container for up to 2 days. Make sure to store the grits and shrimp separately.

Reheat on the stove with a splash of milk to bring the grits back to life.

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