Cajun Butter Shrimp & Grits Skillet

Cajun Butter Shrimp & Grits Skillet is my go-to comfort food with a Southern soul and a bold, spicy twist. Juicy shrimp are seared in a rich Cajun-spiced butter, served over creamy, cheesy grits that soak up every bit of flavor. It’s a one-skillet dish that’s warm, hearty, and full of personality.

Why You’ll Love This Recipe

I love how this dish delivers layers of flavor with minimal fuss. The shrimp cook quickly in a spicy, buttery sauce that’s both smoky and savory, while the grits provide a creamy, mellow base that ties it all together. It’s the perfect combination of heat and comfort, ideal for weeknight dinners or lazy weekend meals when I want something satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Large shrimp, peeled and deveined

• Cajun seasoning

• Garlic, minced

• Unsalted butter

• Olive oil

• Lemon juice

• Chopped parsley (for garnish)

For the grits:

• Stone-ground or quick-cooking grits

• Water or chicken broth

• Heavy cream or milk

• Butter

• Shredded sharp cheddar cheese

• Salt

• Black pepper

directions

1. I start by cooking the grits in water or broth according to package directions. Once thickened, I stir in cream, butter, cheese, salt, and pepper. I reduce the heat to low and keep them warm.

2. For the shrimp, I toss them in Cajun seasoning until evenly coated.

3. In a large skillet, I heat olive oil and butter over medium-high heat. I add the garlic and sauté for about 30 seconds until fragrant.

4. I add the seasoned shrimp and cook for 2–3 minutes per side until pink and slightly crisp on the edges.

5. I squeeze in a bit of lemon juice and swirl the skillet to coat the shrimp in that flavorful Cajun butter sauce.

6. To serve, I spoon the creamy grits into bowls and top with the hot shrimp and sauce. I sprinkle with chopped parsley for a fresh finish.

Servings and timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes

Variations

Sometimes I add crispy bacon or andouille sausage for extra depth. I’ve also tossed in sautéed bell peppers or spinach for color and texture. For extra heat, I stir in a dash of hot sauce or cayenne with the shrimp. If I want a slightly lighter version, I use milk instead of cream and skip the cheese (though I do love that rich, cheesy grits base).

storage/reheating

I store leftovers in separate containers—shrimp and grits—in the fridge for up to 3 days. To reheat, I warm the grits on the stove with a splash of cream or milk to restore their creaminess, and I gently reheat the shrimp in a skillet over low heat to avoid overcooking. I don’t recommend freezing this dish, as the texture of the grits can change.

FAQs

Can I use frozen shrimp?

Yes, I thaw them completely and pat them dry before seasoning and cooking. They work just as well as fresh shrimp in this dish.

What kind of grits should I use?

I usually use quick-cooking grits for convenience, but stone-ground grits give a heartier texture and deeper flavor if I have the time.

How do I keep the grits creamy?

I stir often and don’t let them dry out. I add cream, milk, or butter as needed to maintain that smooth, velvety texture.

Can I make this less spicy?

Yes, I adjust the Cajun seasoning to taste or use a mild blend. I can also mix half Cajun and half plain paprika for a more mellow flavor.

What’s a good garnish or side?

I like topping with extra cheese, chopped green onions, or a dash of hot sauce. A simple green salad or sautéed greens make a nice side dish.

Conclusion

Cajun Butter Shrimp & Grits Skillet is bold, creamy, and deeply comforting—everything I want in a Southern-inspired meal. I love how quick it comes together and how every bite bursts with flavor. Whether it’s for a weeknight dinner or a brunch-worthy plate, this dish never fails to satisfy.