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Table of Contents
- 🍽️ A Quick Look at the Recipe
- Why You’ll Love This Recipe
- Key Ingredients
- How to Make Fried Grit Cakes and Cajun Shrimp
- Tips for the Best Results
- Recipe Variations
- What to Serve With Fried Grit Cakes and Cajun Shrimp
- Make Ahead, Storage, and Reheating
- Frequently Asked Questions
- Fried Grit Cakes and Cajun Shrimp Recipe
Fried Grit Cakes and Cajun Shrimp turns classic shrimp and grits into a crispy, creamy Southern-style meal. Each golden grit cake has a crunchy seasoned coating, a soft cheesy center, and buttery Cajun shrimp spooned over the top.
What makes this version stand out is the contrast in texture. The grits are cooked with chicken broth, milk, butter, cheddar, and smoked gouda before being chilled, breaded, and fried. The shrimp are seared separately to prevent overcooking, then returned to a quick garlic butter sauce just before serving. If you enjoy these bold Southern flavors, try my Cajun Shrimp and Grits with Smoked Gouda, Shrimp and Sausage Dirty Rice, or Cajun Shrimp and Sausage Pasta next.
🍽️ A Quick Look at the Recipe
Recipe Name: Fried Grit Cakes and Cajun Shrimp
⏱️ Ready In: About 3 hours, including chilling
👨👩👧👦 Serves: 4
🥣 Main Ingredients: Grits, shrimp, cheddar cheese, smoked gouda, Cajun seasoning
📖 Dietary Info: Contains dairy, eggs, shellfish, and gluten
🔥 Flavor Profile: Cheesy, buttery, smoky, savory, and mildly spicy
⭐ Best For: Weekend brunch, Sunday dinner, date night, or entertaining
AB SEAFOOD RECIPE MATCH
Make This Recipe Hit with Real Seasoning
Start the shrimp with AB’s SPG to build a savory base of salt, pepper, and garlic. Then layer in Cajun seasoning and smoked paprika for the heat, color, and Southern flavor this recipe needs.
You can also add a light shake of SPG to the grits before stirring in the cheese.
Why You’ll Love This Recipe
- The crisp breading and creamy grits deliver two completely different textures in every bite.
- The shrimp cook quickly in a buttery Cajun garlic sauce.
- Most of the preparation can be completed ahead of time.
- You can adjust the heat or change the cheese without altering the basic method.
- It gives traditional shrimp and grits a restaurant-style presentation.
Key Ingredients
Grits
Quick grits keep the preparation manageable, while stone-ground grits provide a slightly deeper corn flavor and more texture. Either will work as long as they are cooked until very thick.
Large Shrimp
Large peeled and deveined shrimp are easy to arrange over the grit cakes and less likely to overcook immediately. Patting them dry helps the seasoning stick and encourages browning.
Cheddar and Smoked Gouda
Sharp cheddar adds tang and richness, while smoked gouda supplies a subtle smoky flavor. Pepper jack can replace the gouda for additional heat.
Cajun or Creole Seasoning
The seasoning ties the breading, shrimp, and sauce together. Because salt levels vary between blends, taste before adding any extra salt.
Panko Breadcrumbs
Panko creates a light, crunchy exterior that contrasts with the creamy grits. Regular breadcrumbs can be used for a finer, more even coating.
How to Make Fried Grit Cakes and Cajun Shrimp
Step 1: Prepare and Chill the Cheesy Grits
Bring the chicken broth, whole milk, butter, salt, pepper, and garlic powder to a light boil. Slowly whisk in the grits, reduce the heat, and cook until very thick. Stir in both cheeses, spread the mixture in a greased pan, and refrigerate until completely firm.
Step 2: Cut and Bread the Grit Cakes
Cut the chilled grits into equal rounds, squares, or rectangles. Coat each piece in flour, beaten egg, and seasoned breadcrumbs. Press the crumbs gently against every side so the coating stays in place during frying.
Step 3: Fry the Grit Cakes and Cook the Shrimp
Fry the breaded grit cakes in about 1/2 inch of hot oil for 2 to 3 minutes per side. Once they are crisp and golden, transfer them to a wire rack. Season the shrimp and sear them separately for 1 to 2 minutes per side, removing them as soon as they turn pink and begin to curl.
Step 4: Make the Sauce and Serve
Melt butter in the shrimp skillet and briefly cook the garlic. Add the chicken broth, lemon juice, and optional hot sauce, then simmer until slightly reduced. Return the shrimp to the skillet, toss them in the sauce, and finish with parsley and green onions. Spoon the shrimp and sauce over the hot grit cakes.
Tips for the Best Results
- Cook the grits until they are considerably thicker than grits served in a bowl. Excess moisture can make the cakes difficult to handle.
- Chill the grits for at least 2 hours. Warm or soft grits may break apart during breading or frying.
- Bread the cakes while they are cold and return them to the refrigerator if they begin to soften.
- Keep the frying oil around 350°F. Cooler oil can produce greasy grit cakes, while excessively hot oil may burn the breading.
- Fry in batches to keep the oil temperature steady and avoid crowding the skillet.
- Remove the shrimp after the initial sear. They will finish cooking when they are returned to the warm sauce.
- Prepare and chill the grits a day ahead to make final cooking easier.
Recipe Variations
Bacon and Cheddar Grit Cakes: Fold cooked, finely crumbled bacon into the grits before spreading them in the pan.
Shrimp and Sausage: Brown sliced andouille sausage before cooking the shrimp, then add it back with the shrimp and sauce.
Spicy Pepper Jack: Replace the smoked gouda with pepper jack and add extra hot sauce to the finished butter sauce.
Remoulade Finish: Drizzle the plated grit cakes with remoulade for a creamy, tangy contrast.
Hot Honey Shrimp: Finish the shrimp with a light drizzle of hot honey for a sweet-and-spicy variation.
What to Serve With Fried Grit Cakes and Cajun Shrimp
- Serve them with Southern Collard Greens with Smoked Turkey Legs, Southern-Style Green Beans, or Southern Fried Cabbage.
- Add Southern Cornbread Muffins, buttermilk biscuits, or toasted French bread for soaking up the sauce.
- Pair the dish with a tomato and cucumber salad or a simple mixed-green salad for a cool, fresh contrast.
- Choose roasted asparagus, sautéed spinach, or grilled vegetables for a lighter side.
- Add Southern Baked Mac and Cheese, Southern Candied Yams, or baked beans for a larger comfort-food meal. Include fried okra, Classic Southern Hush Puppies, or corn on the cob for a Southern-style spread.
- Offer Remoulade Sauce, hot sauce, hot honey, lemon wedges, or extra sliced green onions at the table.
Make Ahead, Storage, and Reheating
Make Ahead
The cheesy grits can be cooked, spread in the pan, covered, and refrigerated up to 24 hours ahead. You can also cut and bread the grit cakes several hours before frying. Keep them covered and refrigerated until the oil is ready.
Storage
Store the grit cakes and shrimp separately in airtight containers. Refrigerate them for up to 3 days. Separating the components helps prevent the breading from absorbing the shrimp sauce.
Freezing
The cooked grit cakes can be frozen, although the coating may be slightly less crisp after reheating. Freeze them in a single layer before transferring them to a freezer-safe container for up to 2 months. The shrimp and butter sauce are best enjoyed fresh and are not recommended for freezing.
Reheating
Reheat the grit cakes in a 375°F oven or air fryer until hot and crisp, about 8 to 12 minutes. Warm the shrimp and sauce gently in a skillet over low heat just until heated through. Avoid extended reheating because it can make the shrimp rubbery.
Frequently Asked Questions
Can I make this ahead of time?
Yes. Make and chill the grits up to one day ahead. They can also be cut and breaded several hours before frying.
How do I store leftovers?
Refrigerate the grit cakes separately from the shrimp and sauce in airtight containers for up to 3 days.
Can I substitute the smoked gouda?
Yes. Pepper jack adds more heat, while Monterey Jack provides a mild, creamy flavor. You can also use additional sharp cheddar.
What’s the best way to reheat this?
Use an oven or air fryer for the grit cakes so the coating becomes crisp again. Reheat the shrimp briefly over low heat in a skillet.
Can I make the grit cakes in the air fryer?
Yes. Spray both sides of the breaded cakes with cooking oil and air-fry at 390°F for approximately 10 to 14 minutes, turning halfway through. Cook until the breading is crisp and golden.
How do I know when the grit cakes and shrimp are done?
The grit cakes should be deeply golden, crisp on the outside, and hot in the center. The shrimp should be opaque and pink with a loose C-shaped curl. Shrimp are safely cooked at an internal temperature of 145°F.
If you tried Fried Grit Cakes and Cajun Shrimp or any other recipe on my blog, please leave a ⭐ star rating and let me know how it turned out in the comments!
Summarize and Save
Fried Grit Cakes and Cajun Shrimp
Ingredients
- For the Cheesy Grits
- 1 cup quick grits or stone-ground grits
- 2 cups chicken broth
- 2 cups whole milk
- 3 tablespoons butter
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded smoked gouda or pepper jack cheese
- Nonstick cooking spray or oil for greasing the pan
- For the Fried Grit Cakes
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk or water
- 1 1/2 cups panko breadcrumbs or regular breadcrumbs
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Vegetable or canola oil for frying
- Salt for finishing
- For the Cajun Shrimp
- 1 1/2 pounds large shrimp peeled and deveined
- 1 1/2 tablespoons Cajun or Creole seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 cloves garlic minced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon hot sauce optional
- 2 tablespoons chopped fresh parsley
- 2 green onions thinly sliced
Instructions
- Add the chicken broth, whole milk, butter, salt, black pepper, and garlic powder to a medium saucepan. Bring the mixture to a light boil over medium heat, stirring occasionally to keep the milk from scorching.
- Slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, until very thick and creamy. Quick grits will take approximately 5 to 7 minutes, while stone-ground grits may take 20 to 25 minutes. Remove the saucepan from the heat and stir in the cheddar and smoked gouda until completely melted.
- Lightly grease a baking dish or sheet pan. Spread the hot grits into an even layer approximately 1 inch thick. Cover and refrigerate for at least 2 hours, or until completely cold and firm enough to cut. For easier preparation, chill them overnight.
- Cut the chilled grits into equal squares, rectangles, or rounds. Place the flour in one shallow bowl. In a second bowl, beat the eggs with the milk or water. In a third bowl, combine the breadcrumbs, Cajun seasoning, garlic powder, and smoked paprika. Coat each grit cake in flour, dip it into the egg mixture, and press it into the seasoned breadcrumbs.
- Heat approximately 1/2 inch of frying oil in a heavy skillet over medium-high heat until it reaches about 350°F. Fry the grit cakes in batches for 2 to 3 minutes per side, or until crisp and golden brown. Transfer them to a wire rack or paper towel-lined plate and season lightly with salt while hot.
- Pat the shrimp dry and season them with Cajun seasoning, smoked paprika, and garlic powder. Heat the olive oil in a large skillet over medium-high heat. Arrange the shrimp in one layer and cook for 1 to 2 minutes per side, just until pink and beginning to curl. Transfer the shrimp to a plate to prevent overcooking.
- Reduce the heat to medium and melt the butter in the same skillet. Add the garlic and cook for about 30 seconds, stirring constantly. Pour in the chicken broth, lemon juice, and hot sauce, if using. Simmer for 2 to 3 minutes, scraping the flavorful browned bits from the bottom of the skillet.
- Return the shrimp to the skillet and toss briefly in the garlic butter sauce until fully cooked and coated. Turn off the heat and stir in the parsley and green onions. Place two fried grit cakes on each plate, spoon the shrimp and sauce over them, and serve immediately.
Notes
- The grits must be cooked very thick and chilled completely. Soft grits are more likely to break during breading and frying.
- Cajun seasoning blends contain different amounts of salt and heat. Taste the grits before adding extra salt and adjust the shrimp seasoning as needed.
- Store the grit cakes separately from the shrimp and sauce. Reheat the cakes in a 375°F oven or air fryer to restore their crisp coating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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