This Cajun Shrimp and Grits Skillet Recipe Just Feels Like Home

Let me tell you, nothing fills my kitchen with more excitement (and, honestly, a bit of chaos) than when I decide to whip up my Cajun Shrimp and Grits Skillet. The first time I tried making this, my grits were lumpy, and my shrimp turned out rubbery—my family still teases me about "that one crunchy shrimp" to this day (thanks, y’all). But after a few attempts, a little less panic, and a dash more butter, this dish became our go-to for lazy Sundays or when I want to make it seem like I’ve got it all together. Actually, I started this recipe after a trip to New Orleans—came home obsessed with all things Cajun, but also totally overwhelmed, since my spice rack looked like a garage sale. Anyway, this is my version, cobbled together from various cookbooks, family suggestions, and the occasional wild guess. It’s a little spicy, a lot comforting, and always disappears faster than I expect. Oh, and if you spill grits on the dog, you’re not alone.

Why You’ll Love This (Trust Me, I Do!)

I make this when I want something that feels both fancy and like you could eat it on the porch in your pajamas. My family goes crazy for this because it’s creamy, has that Cajun kick (not too wild, unless you want it to be), and you really only mess up one skillet. The first time I made it, I was worried about getting the grits "just right." Honestly, now I just aim for "not cement." Plus, the shrimp cook up so quick that even when I forget to defrost them (yes, I do that more often than I like to admit), dinner’s still on the table in about 30 minutes. And I’ve found you can sneak in extra veggies if you chop 'em small. Win-win.

Ingredients: What I Actually Use (and Sometimes Don’t)

1 pound shrimp, peeled and deveined (sometimes I use frozen, thawed in a pinch—nobody’s perfect)
2 teaspoons Cajun seasoning (I like Tony Chachere’s, but any will do—or DIY with paprika, garlic powder, cayenne and some salt)
1 tablespoon olive oil (or butter, or both if you’re feeling wild)
1 bell pepper, diced (red, yellow, whatever is lurking in the fridge)
1 small onion, diced (don’t sweat it if your onion is on the larger side; just use what you’ve got)
2 cloves garlic, minced (or more if you’re a garlic fan, which I am)
1 cup quick-cooking grits (I once tried stone-ground; took forever, but wow, so good—so, your call)
4 cups chicken broth (or water, or a mix; veggie broth if you’re fancy)
1 cup shredded cheese (cheddar is classic, but I’ve swapped in Monterey Jack and nobody noticed)
2 tablespoons butter (my grandmother swears by real butter—margarine is fine in a pinch, but it’s just not the same somehow)
Salt and black pepper, to taste
2 green onions, sliced (optional, but I love the pop of color and bite)
Hot sauce, for serving (because why not?)

How I Actually Make It—Step by Step

First, pat your shrimp dry and toss them with the Cajun seasoning in a bowl. Sometimes I do this in a zip bag because then I can pretend I’m on a cooking show. Set those aside to let them get all cozy.
Heat the olive oil (or butter—actually, both is best) in a big skillet over medium heat. Toss in your chopped onion and bell pepper. Cook for about five minutes, stirring now and then, 'til they start to smell sweet and soften up. Add the garlic and cook another minute. If anything starts to stick, splash in a bit of broth.
Pour in the chicken broth and bring it to a simmer. Once it’s bubbling a bit, slowly whisk in your grits. Go slow here—I once dumped them all in and ended up with one big lump. Keep whisking, and let them cook (cover, if you remember) for about 5-7 minutes, until thick and creamy. This is where I usually sneak a taste.
Stir in the butter and cheese. Taste for salt and pepper. If the grits are too thick, add more broth (or a little milk); if too thin, just let them cook another minute.
Push the grits to one side of the skillet (or, if your skillet is small, transfer them to a bowl and keep warm). Add a tiny splash more oil if needed, then toss in your shrimp. Cook 2-3 minutes per side until pink and just cooked through—don’t overdo it, or they’ll get rubbery, and that’s just sad.
Spoon the shrimp over the grits. Top with green onions and, if you like heat, a few shakes of hot sauce. Stand back and admire your handiwork for a sec—then dig in. Don’t worry if it looks a bit messy; that’s half the charm.

Stuff I Learned the Hard Way (Notes)

Don’t use instant grits; they just turn to mush. Learned that the hard way after a midnight run to the corner store.
You can mix smoked paprika into the Cajun seasoning for a deeper flavor. Or don’t—totally optional, but I like it.
If you forget to thaw your shrimp, just run 'em under cold water for a few minutes. Works every time (just don’t let them sit too long, or they get weird).

The "Oh, I Tried That Once" Variations

Andouille sausage: Sometimes I add sliced sausage with the veggies. Family loves it; I think it’s almost too much, but…
Spinach: I’ve tossed in a handful of baby spinach near the end — pretty good, actually. Kids barely noticed (score!).
Polenta instead of grits: Tried it, not the same. Texture was off, but maybe that’s just me.
Dairy-free cheese: I used a coconut-based one once. Nobody was fooled, but it worked for my lactose-intolerant cousin.

Equipment (But Don’t Stress)

Big ol’ skillet (cast iron is great, but I’ve used a nonstick pan, too—don’t overthink it)
Whisk (I once used a fork — took longer, but hey, it worked)
Cutting board and knife (or just the kitchen counter if you’re in a hurry—just kidding, kinda)

How I Store Leftovers

Store leftovers in an airtight container in the fridge. The grits will thicken up, but a splash of water (or milk) and a quick microwave zap brings 'em back to life. Shrimp are best eaten within a day or so—though honestly, in my house, it never lasts more than a day! On the odd chance you have leftovers, try them for breakfast with a fried egg on top. Trust me.

Serving It Up: My Way

I like to serve this with a side of sautéed greens, or honestly, just a cold beer and some cornbread if I’ve got the time. My folks swear by adding a squeeze of lemon over the shrimp, and sometimes we plop everything in the middle of the table, family style. There was one time we ate it standing around the stove because we couldn’t wait. No shame.

What I Wish I’d Known (Pro Tips)

I once tried to rush the grits by cranking the heat—big mistake, they scorched, and I had to start over. Low and slow is the way.
Don’t overcook the shrimp; seriously, they go rubbery in a heartbeat. Set a timer if you have to.
Actually, I find it works better if you prep all your veggies before you start cooking. Otherwise, you’re scrambling. (I still do it sometimes, though.)

FAQ: Stuff People Actually Ask Me

Can I use frozen shrimp?: Yup! Just thaw 'em under cold water first. Don’t cook them straight form the freezer (done that, not good).
Is this spicy?: It can be—depends on your Cajun seasoning. Add more or less as you like. I keep hot sauce on the side for those who want an extra kick.
Can I make it ahead?: Mostly, yes, but shrimp are best cooked right before serving. Grits can be reheated; just stir in some liquid to loosen them up.
I don’t have a skillet. Can I still make this?: Sure! Use any large pan. I even used a baking dish once when everything else was in the dishwasher. Worked fine.
What else can I put on top?: My family likes crumbled bacon, or sometimes a fried egg if we’re feeling breakfast-y. Or toss on whatever makes you happy!

By the way, if you want to dive deeper into Cajun seasoning blends, Serious Eats has a solid homemade recipe I sometimes reference. Or if you’re into learning about the difference between grits and polenta (I sure was curious!), this article from The Kitchn is actually pretty helpful. Oh, and if you ever get a chance to visit New Orleans—do it. There’s nothing quite like the real thing, but this skillet version comes awfully close.

Cajun Shrimp and Grits Skillet Recipe