Save to Pinterest This Southern-style shrimp and grits bowl is my go-to when I want pure comfort with big flavor and a little extra crunch. Cajun-spiced shrimp get a golden coating and are stacked onto smooth, cheesy grits, then finished with a garlicky Cajun butter sauce and fresh herbs. It feels special enough for weekends but is totally doable on a weeknight. Every spoonful is rich, bold, and just a little spicy.
The first time I made this the whole family crowded around the kitchen just from the smell alone. Now it is one of our most requested “special dinners” and I always get asked for the recipe at gatherings.
Ingredients
- Large shrimp: fresh or frozen that smells clean and faintly briny quality matters here since shrimp are the star
- Cajun seasoning: blends sweetness and heat look for one without too much salt
- Smoked paprika: brings smokiness and color go for Spanish style for more depth
- Garlic powder: boosts savory notes a must for flavor
- Salt and black pepper: essential to balance the seasoning
- Cornmeal: yellow or white finely ground for the best crunch at the breading stage
- All purpose flour or gluten free flour: adds structure to the breading coat
- Eggs: help the breading stick and make shrimp extra crispy
- Vegetable oil: for frying look for one with a high smoke point like canola or peanut
- Stone ground grits: have the most flavor and heartier texture than instant
- Whole milk: adds creaminess to the grits and keeps them luscious
- Unsalted butter: allows you to control salt in both the grits and sauce
- Shredded sharp cheddar cheese: for tang and melt try for a block you shred yourself
- Garlic: for the Cajun butter sauce which ties the dish together
- Lemon juice: brightens and balances the rich shrimp and grits
- Fresh parsley: for classic freshness in the sauce and for garnish
- Green onions: sliced for garnish add a pop of bite
- Lemon wedges: for squeezing fresh over bowls just before eating
Instructions
- Prepare the Grits:
- Bring water milk and salt to a boil in a medium saucepan. Gradually whisk in the grits so they do not clump. Reduce heat to low and simmer while stirring often for about 20 to 25 minutes until the grits are thick and creamy. Finish by stirring in butter and shredded cheddar until fully melted and smooth. Keep the grits warm by covering the pan or setting over the lowest heat.
- Prep the Shrimp:
- Pat shrimp dry using paper towels. Toss them thoroughly in a bowl with Cajun seasoning smoked paprika garlic powder salt and black pepper so every shrimp gets well coated. This step lets the flavors get into the shrimp before breading.
- Bread the Shrimp:
- Set up three shallow bowls. The first has flour the second has beaten eggs and the third has cornmeal. Dredge each shrimp in the flour shaking off extra then dip in egg until coated and finally roll in cornmeal so there is an even layer all around. Set shrimp aside on a tray to keep the breading crisp before frying.
- Fry the Shrimp:
- Pour about half an inch of vegetable oil into a large skillet. Heat over medium high until the oil shimmers. Fry shrimp in batches without crowding the pan for two to three minutes on each side until golden brown and crispy. Transfer to a paper towel lined plate so they stay crunchy.
- Make the Cajun Butter Sauce:
- In a small saucepan melt butter over medium heat. Add minced garlic and cook gently for about a minute until fragrant but not browned. Stir in Cajun seasoning and lemon juice to marry the flavors then remove from heat and mix in chopped parsley.
- Assemble the Bowls:
- Spoon creamy cheesy grits into bowls. Layer with a generous pile of crispy shrimp. Drizzle over plenty of Cajun butter sauce. Finish with green onion parsley and a wedge of lemon for squeezing just before serving.
Save to Pinterest Watching friends try this for the first time and light up as they get the crunch of shrimp then the soft grits is just the best. My favorite ingredient is the smoked paprika because its cozy aroma makes the whole kitchen smell amazing and it deepens every bite.
Storage Tips
Leftovers keep best when shrimp and grits are stored separately. Place grits in an airtight container and refrigerate for up to three days. Fried shrimp can be refrigerated for two days and reheated quickly in a hot oven to restore crispness. The Cajun butter sauce stays good in the fridge and can be warmed gently just before serving.
Ingredient Substitutions
If you do not have stone ground grits quick grits or even creamy polenta can stand in though the texture will be less hearty. Swap cheddar with smoked gouda or pepper jack for extra flavor. You can use gluten free flour to suit dietary needs and even swap the shrimp for crispy chicken strips if seafood is not an option.
Serving Suggestions
Serve these bowls as a stand alone meal or round out with sautéed seasonal greens or stewed tomatoes for a real Southern table. They also work well at brunch topped with a fried egg or with hot sauce on the side for extra zip. A pinch of extra Cajun seasoning on top never hurts either.
Cultural and Historical Context
Shrimp and grits is a South Carolina Lowcountry classic born from the region’s bounty of seafood and local grains. It was once considered a humble fishermen’s breakfast and is now a favorite across the South in homes and on restaurant menus alike. Adding a crunch through breaded fried shrimp gives this version even more Louisiana and Mississippi personality.
Seasonal Adaptations
Use in season spring scallions and parsley for the freshest garnishes. For winter add roasted root vegetables on the side for richness. In summer try grilling corn to add on top or serve with a fresh green salad.
Save to Pinterest Make and cool grits fully before portioning into freezer bags and laying flat to freeze. The Cajun butter sauce can be frozen too. Bread raw shrimp as instructed then freeze on a baking sheet before transferring to a freezer bag. To serve thaw grits and sauce in the fridge then reheat gently. Fry shrimp straight from frozen adding a minute or two to the cooking time.