Okay, real talk — the first time I made a shrimp and grits recipe at home, I was genuinely shocked by how fast it came together.
Twenty minutes. That's it.
I'd always thought of shrimp and grits as something you order at a fancy Southern restaurant, the kind of place with cloth napkins and a jazz band in the corner. But one Tuesday night, with a pound of shrimp in the fridge and zero dinner plans, I decided to just go for it. Emily walked into the kitchen, smelled the Cajun seasoning hitting the oven, and said "Mom, what IS that?" She ended up going back for seconds — and that never happens with seafood in our house!
This recipe gives you buttery, creamy cheddar grits loaded with Parmesan and green onions, topped with perfectly roasted Cajun seasoned shrimp. It's comfort food that actually feels a little fancy without making your evening miserable.
And if you're already on a shrimp kick, my Lowcountry Shrimp And Grits Recipe is another Southern classic worth bookmarking — it goes a slightly different direction but it's just as good.
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Why You'll Love This Shrimp And Grits Recipe
- Ready in 20 minutes — prep included
- Uses quick-cooking grits (not instant — there's a difference, I promise)
- The Cajun shrimp roasts in the oven while the grits cook on the stovetop — total multitasking win
- Cheddar and Parmesan make the grits incredibly rich and creamy
- Works as a weeknight dinner AND a dinner-party showstopper
- Naturally gluten-free!
Ingredients For This Easy Shrimp And Grits
For the Grits:
- 3 cups water
- 1 teaspoon kosher salt
- ¾ cup uncooked quick-cooking or regular grits (NOT instant)
- 1 tablespoon unsalted butter
- ½ teaspoon ground black pepper
- ½ cup freshly grated sharp cheddar cheese (about 2 oz)
- ¼ cup freshly grated Parmesan cheese (about 1 oz), plus more for serving
- ¼ cup chopped green onions (white and green parts), plus more for serving
For the Cajun Shrimp:
- 2 teaspoons extra virgin olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 pound medium shrimp (25 count, peeled and deveined, tails on)
How To Make This Shrimp And Grits Recipe
Step 1 — Start Your Creamy Grits
- Bring 3 cups of water to a boil in a medium saucepan.
- Add the salt, then slowly pour in the grits in a thin, steady stream, stirring the whole time. (This is the trick to avoiding lumps — don't just dump them in!)
- Reduce the heat to low and simmer, stirring occasionally, for about 5 minutes until the grits thicken up nicely.
- Remove from heat and stir in the butter, black pepper, sharp cheddar, Parmesan, and green onions.
Set aside while you get the shrimp going. The grits will stay warm.
Step 2 — Season And Roast The Cajun Shrimp
- Preheat your oven to 400°F and line a baking sheet with aluminum foil.
- In a large bowl, mix together the olive oil, paprika, garlic powder, thyme, oregano, cayenne, salt, and pepper.
- Toss the shrimp into the bowl and coat them well in that Cajun seasoning mix.
- Spread the shrimp in a single layer on your prepared baking sheet — make sure they're not overlapping.
- Roast for 5 to 6 minutes, just until the shrimp are pink and cooked through. Don't over-roast them or they'll get rubbery!
Step 3 — Assemble And Serve
- Spoon the creamy cheddar grits into bowls.
- Pile the roasted Cajun shrimp right on top.
- Finish with extra Parmesan and sliced green onions.
Serve immediately — this one's best hot!
Storage And Reheating Tips
To Store: Keep the shrimp and grits in separate airtight containers in the fridge for up to 2 days. Storing them together makes the grits absorb moisture from the shrimp, which affects the texture.
To Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of water or milk to the grits to loosen them back up — they thicken a lot in the fridge. The shrimp just need a minute or two.
To Freeze: Both components freeze well in separate airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Variations And Tips For The Best Results
Here's what I've learned after making this more times than I can count:
- Don't use instant grits. I know the box says "quick and easy" but the texture is just mushy. Quick-cooking or regular grits give you that thick, creamy consistency you actually want. Trust me on this one.
- Grate your own cheese. Pre-shredded cheese has a coating that stops it from melting smoothly. Takes 2 extra minutes, totally worth it.
- Want to cook the shrimp on the stovetop? Heat a skillet over medium-high, cook the seasoned shrimp 1–2 minutes per side. Done.
- Like more heat? Bump up the cayenne to ½ teaspoon. Emily says this version is "too spicy" but I personally love it that way!
- Add bacon. Crumbled crispy bacon on top is honestly a game-changer if you want to make this feel extra indulgent.
So — are you a grits person or are you still on the fence? Because if this recipe doesn't convert you, I don't know what will!
Frequently Asked Questions About Shrimp And Grits
Instant grits are not recommended as they have a mushier texture. Quick-cooking or regular grits give the best creamy, thick consistency.
Yes! Sauté the seasoned shrimp in a skillet over medium-high heat for 1–2 minutes per side until pink and cooked through.
Add the grits slowly in a thin stream while stirring constantly, and keep the heat on low throughout cooking to ensure a smooth, creamy texture.
You can prep both components separately and refrigerate for up to 2 days. Reheat gently on the stovetop, adding a splash of water or milk to loosen the grits.
Recipes You May Like
If this southern shrimp and grits hit the spot, here are three more recipes you'll want to try next:
- Lowcountry Shrimp And Grits Recipe — a classic coastal take with even more Southern soul
- Cajun Chicken And Shrimp Pasta — bold Cajun flavors in a creamy pasta dish that's weeknight-perfect
- Easy Shrimp Scampi — buttery, garlicky, and so simple to make at home
Final Thoughts
This shrimp and grits recipe is one of those dishes that looks way more impressive than the effort it takes. Twenty minutes, one saucepan, one baking sheet, and you've got a bowl of pure comfort on the table.
I make this on lazy weeknights AND when we have people over — it's genuinely that versatile. Give it a try, and if you do, drop a comment below and tell me how it went. I really do read every single one!
And don't forget to save this to Pinterest so you can find it again later.
Shrimp and Grits
Ingredients
Equipment
Method
- In a saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes.
- Remove from heat, then stir in the butter, black pepper, cheddar cheese, Parmesan cheese, and green onions.
- Meanwhile, preheat the oven to 400°F (200°C). In a large bowl, stir together the olive oil, paprika, garlic powder, thyme, oregano, cayenne, salt, and pepper.
- Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil.
- Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
- Serve the shrimp over the grits, sprinkled with additional Parmesan cheese and green onions.
