Crispy Cajun Shrimp Grits Bowls (Printable Version)

Cajun-spiced shrimp atop creamy, cheesy grits, with spicy butter sauce and fresh herbs for Southern flair.

# What You'll Need:

→ Shrimp

01 - 1 pound large shrimp, peeled and deveined
02 - 1 tablespoon Cajun seasoning
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - 1/2 cup cornmeal
08 - 1/4 cup all-purpose flour (substitute gluten-free flour for gluten-free option)
09 - 2 large eggs, beaten
10 - Vegetable oil for frying

→ Cheesy Grits

11 - 1 cup stone-ground grits
12 - 4 cups water
13 - 1 cup whole milk
14 - 1 teaspoon salt
15 - 2 tablespoons unsalted butter
16 - 1 cup shredded sharp cheddar cheese

→ Cajun Butter Sauce

17 - 3 tablespoons unsalted butter
18 - 2 cloves garlic, minced
19 - 1 teaspoon Cajun seasoning
20 - 1 tablespoon lemon juice
21 - 1 tablespoon chopped fresh parsley

→ Garnishes

22 - 2 green onions, sliced
23 - Fresh parsley, chopped
24 - Lemon wedges

# Steps to Follow:

01 - Bring water, whole milk, and 1 teaspoon salt to a boil in a medium saucepan. While whisking, gradually add in grits. Lower heat and simmer, stirring frequently, for 20 to 25 minutes until grits are thick and tender. Add unsalted butter and sharp cheddar cheese, mixing until completely melted and creamy. Cover to keep warm.
02 - Pat shrimp dry with paper towels. In a bowl, combine shrimp with Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Toss until shrimp are evenly coated.
03 - Prepare three bowls: one with all-purpose flour (or gluten-free flour), one with beaten eggs, and one with cornmeal. Coat each shrimp first in flour, then in beaten eggs, then in cornmeal.
04 - In a large skillet over medium-high heat, pour vegetable oil to a depth of about 1/2 inch. Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crisp. Transfer to a plate lined with paper towels to drain.
05 - Melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in Cajun seasoning and lemon juice. Remove from heat and mix in chopped parsley.
06 - Spoon creamy grits into serving bowls. Arrange fried shrimp on top, then spoon Cajun butter sauce over shrimp. Garnish with sliced green onions, chopped parsley, and lemon wedges.

# Additional Tips::

01 -
  • Quick enough for a weeknight but impressive enough for company
  • Crunchy shrimp meets creamy cheesy grits for the perfect texture contrast
  • Customizable heat levels for every palate
  • Gluten-free option for those with dietary needs
  • The Cajun butter sauce makes everything irresistible
02 -
  • Great for meal prepping the grits and sauce can be made ahead
  • This dish delivers a complete protein serving and is pescatarian friendly
  • The texture contrast is everything creamy grits against crispy hot shrimp
03 -
  • If you can shred your own cheese for the grits it melts creamier and makes a big difference
  • Let breaded shrimp rest for a few minutes before frying to help the coating adhere better
  • Keep grits on very low heat with a splash of milk if making ahead so they stay silk smooth

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