Creamy Cajun Garlic Shrimp & White Cheddar Grits Tips, FAQ & printable recipe

Tips for success

For the creamiest grits, use stone-ground grits and give them plenty of time to cook. Stir them often, especially toward the end, to prevent sticking and ensure a smooth texture. If the grits become too thick, add a little warm broth or cream to loosen them.

The cheese should be added off the heat, stirring until just melted, to avoid a grainy texture. Season the grits with salt at the end, as the cheese and broth already contribute saltiness.

To get the best sear on the shrimp, make sure they are very dry before adding the spice rub. A hot pan is non-negotiable—wait until the oil is shimmering before adding the shrimp.

Don't move the shrimp around too much; let them sit for the full 2 minutes to develop a crust. When making the pan sauce, use the leftover drippings for maximum flavor. A splash of broth helps deglaze the pan and creates a silky sauce.

Variations

• Spicy Andouille Sausage: Add sliced andouille sausage to the skillet and sear it along with the shrimp for a smoky, spicy twist. The sausage's fat will enrich the pan sauce even more.
• Smoky Bacon Grits: Cook 4 slices of bacon until crisp, then crumble them and stir into the finished grits. Use the bacon fat instead of olive oil for searing the shrimp for an extra layer of smokiness.
• Creamy Parmesan Grits: Swap the white cheddar for 1/2 cup grated Parmesan cheese. The nutty, salty flavor of Parmesan pairs beautifully with the Cajun shrimp and adds a different depth.
• Grilled Shrimp Version: Instead of skillet-searing, toss the seasoned shrimp on a hot grill for 2-3 minutes per side until charred and cooked through. Finish with the garlic butter sauce brushed on top.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, adding a splash of broth or cream to loosen the grits. Stir frequently until heated through.

Leftover shrimp and grits can be stored in an airtight container in the refrigerator for up to 3 days. Keep the shrimp and grits in the same container or separate them if you prefer. When reheating, the grits may thicken; add a splash of broth or cream to loosen them.

The shrimp may become slightly more firm when reheated, but they will still be delicious. For best results, reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

The grits can be made up to 2 days ahead and stored in the refrigerator. To reheat, place them in a saucepan with a splash of broth or cream and warm over low heat, stirring until creamy. The shrimp can be seasoned and kept in the refrigerator for up to a few hours before cooking.

The pan sauce is best made fresh, but you can prepare the garlic and lemon juice in advance. This dish is best enjoyed right after cooking, but the make-ahead components can save time on busy nights.

Serving ideas

Serve the shrimp and grits in shallow bowls so the grits can spread out and the sauce has room to pool. A generous spoonful of the garlic butter sauce over the top is essential—it adds richness and ties all the flavors together. Garnish with sliced green onions for a fresh, sharp contrast. This dish is hearty enough to stand alone, but it also pairs well with a simple green salad or crusty bread to soak up the sauce.

For a true Southern experience, serve with a side of collard greens or sautéed okra. If you like extra heat, offer hot sauce at the table. The grits are rich and creamy, so a light, crisp white wine like Sauvignon Blanc or a cold beer can balance the richness. This is a comforting, satisfying meal that's perfect for a cozy dinner at home or a casual gathering with friends.

Frequently asked questions

Recipe card

Creamy Cajun Garlic Shrimp & White Cheddar Grits

Prep 10 minCook 25 minTotal 35 minServes 4

Ingredients

• 1 cup stone-ground grits
• 2 cups chicken broth
• 1 cup heavy cream
• 4 tbsp butter, divided
• 1 1/2 cups sharp white cheddar cheese, shredded
• 1 lb jumbo shrimp, peeled and deveined
• 2 tbsp Cajun seasoning
• 1 tsp smoked paprika
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 tbsp green onions, sliced

Instructions

1. In a medium saucepan, bring the chicken broth and heavy cream to a gentle simmer over medium heat. Slowly whisk in the stone-ground grits, reduce the heat to low, and cook, stirring frequently, for about 25 minutes until the grits are thick and creamy. Stir in 2 tablespoons of the butter and the shredded white cheddar until the cheese is fully melted and the grits are velvety. Season with salt to taste.
2. Pat the jumbo shrimp dry with paper towels. In a bowl, toss the shrimp with the Cajun seasoning and smoked paprika until evenly coated. Set aside while the grits finish cooking.
3. Heat the olive oil in a large cast iron skillet over high heat until shimmering. Add the seasoned shrimp in a single layer and cook for 2 minutes per side, until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
4. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet with the drippings. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Pour in the lemon juice and a splash of chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce bubble and reduce slightly for 1 to 2 minutes.
5. Return the cooked shrimp to the skillet and toss them in the garlic butter sauce until they are coated and heated through, about 1 minute. Remove from heat.
6. Divide the cheesy grits among four shallow bowls, creating a smooth, even layer in each.
7. Mound the Cajun shrimp evenly over the grits in each bowl. Spoon the remaining garlic butter sauce from the skillet over the shrimp and grits.
8. Sprinkle the sliced green onions over the top of each bowl. Serve immediately while hot.

Contains: crustaceans, milk

Estimated nutrition per serving

Calories

640

Protein

32 g

Carbohydrates

38 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.