Shrimp and Grits Recipe

cajun shrimp and grits on a plate with green onion

4.93 From 13 reviews . Help us out! Review HERE.Help out & review HERE

A creamy shrimp and grits recipe you can make at home! Easy southern buttery cheddar grits topped with Cajun roasted shrimp.

Prep: 5

Cook: 15

Total: 20

Servings: servings

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Ingredients

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 ounces
¼ cup freshly grated Parmesan cheese about 1 ounce, plus additional for serving
¼ cup chopped green onions white and green parts, plus additional for serving

For the 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, with tails on

Instructions

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, cheeses, and green onions.
Meanwhile, preheat the oven to 400°F. In a large bowl, stir together the olive oil, garlic, paprika, 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.

Notes

TO STORE: Refrigerate shrimp and grits in separate airtight storage containers for up to 2 days.
TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze shrimp and grits in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4)Calories: 338kcalCarbohydrates: 25gProtein: 32gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 210mgPotassium: 406mgFiber: 1gSugar: 1gVitamin A: 717IUVitamin C: 1mgCalcium: 265mgIron: 2mg