This cajun shrimp & grits is quick and easy because you don’t need to fry the shrimp! It can easily be a 30 minute meal, or even faster with a few shortcuts.
Shrimp tips:
- to speed this recipe up, buy frozen, cooked shrimp with the vein and tall removed
- if you do use frozen shrimp, thaw the shrimp in the fridge or put frozen shrimp in a colander with cold water running over it
Grits tips:
- I prefer yellow corn grits (I grind my own), but you could use whatever type of grits you prefer
- by mixing the grits into the cold liquid, it helps prevent lumps
- by simmering the grits for a long period of time, they become creamy and less gritty 😉
- because grits are corn based, they are naturally gluten free
Cajun Seasoning
- our favorite cajun seasoning is Slap Ya Mama, you can buy the original spice level or the hot version
- you can use less of this seasoning if you really don’t care for spice
- if you like even more zip, sprinkle hot sauce across the top of your shrimp & grits
Easy Cajun Shrimp & Grits
This easy shrimp & grits recipe doesn't involve frying anything. To make this recipe gluten free, omit the flour for the shrimp.
Ingredients
Grits
- 2 cups chicken broth
- 2 cups milk
- 1 cup yellow corn grits
- 1 dash salt
- 2 Tbsp butter
- 3/4 cup shredded cheddar cheese
Shrimp
- 4 strips bacon, chopped
- 1 cup corn kernels
- 1 pound shrimp, deveined and tail off
- 2 Tbsp cajun seasoning (Slap Ya Mama)
- 2 Tbsp AP flour omit of going gluten free
- 1 cup spinach, chopped (optional)
- 1/3 cup heavy cream
Instructions
Cook the grits
- In a stock pot combine broth, milk, yellow grits, and salt. Turn heat to medium and whisk while grits thicken. Once grits are thick and begin bubbling, reduce heat to low, cover the pot and simmer grits for 10-15 minutes.2 cups chicken broth, 2 cups milk, 1 cup yellow corn grits, 1 dash salt
- Once grits have cooked, add the butter and cheese. Mix well. Replace the lid to keep warm while you finish the shrimp.2 Tbsp butter, 3/4 cup shredded cheddar cheese
Cook the shrimp
- Chop your bacon to the size you'd like and begin frying it. Once it's started browning, add the corn. While bacon rendered, the corn should get some dark spots, stirring occasionally. If adding spinach, toss it in once bacon is brown but not fully rendered.4 strips bacon, chopped, 1 cup corn kernels, 1 cup spinach, chopped (optional)
- While bacon and corn cook, toss your shrimp, flour, and cajun seasoning in a bowl. When the bacon is crisp, add the shrimp. Stir shrimp occasionally to fully cook. Shrimp is cooked when it's pink and curled.1 pound shrimp, deveined and tail off, 2 Tbsp AP flour, 2 Tbsp cajun seasoning (Slap Ya Mama)
- Once shrimp has cooked and is pink, add the heavy cream and stir. Cook until heavy cream is thick and bubbling, maybe 5 minutes. It's now ready to serve! Scoop cooked grits into a bowl and top with shrimp and sauce. Top with optional hot sauce.1/3 cup heavy cream
Notes
- this recipe will take longer to prep if you buy shrimp that you need to devein and remove the tail yourself
- you can shorten the cook time if you buy frozen, cooked shrimp with the vein and tale already removed, just thaw them in the fridge or in a colander with running cold water over them
- you don’t need to add the spinach, I just love spinach 🙂Â
- you can increase or decrease the cajun seasoning if you like more or less zip
Nutrition
Serving: 1 portionCalories: 476 kcalCarbohydrates: 46.7 gProtein: 20.5 gFat: 24.1 gSaturated Fat: 14.2 gCholesterol: 121 mgSodium: 1978 mgPotassium: 396 mgFiber: 2.3 gSugar: 4.2 gCalcium: 274 mgIron: 7 mg
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