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Creamy, smoky, and full of bold Southern flavor, this Cajun Shrimp and Grits recipe elevates a classic comfort dish with one simple twist: smoked gouda. The rich, silky grits pair perfectly with tender Cajun-seasoned shrimp and a buttery pan sauce layered with garlic, peppers, and fresh herbs. This dish is hearty enough for dinner but elegant enough for brunch.
Below, you’ll find a full recipe, helpful variations, serving ideas, and answers to the most common questions home cooks have when making shrimp and grits.
Why You’ll Love This Recipe
This Shrimp and Grits recipe delivers everything you expect from a Southern classic while adding a deeper, restaurant-quality flavor. The smoked gouda melts into the grits, creating a velvety texture with a subtle, smoky edge. Meanwhile, the Cajun butter shrimp brings the heat, the garlic butter pan sauce adds richness, and the entire dish comes together in under 45 minutes.
Ingredients
For the Smoked Gouda Grits
- 1 cup stone-ground grits
- 3 cups chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup shredded smoked gouda cheese
- 1 teaspoon Branch and Vine bacon sea salt (or to taste)
- 1/2 teaspoon black pepper
- Optional: 1 to 2 teaspoons hot sauce
For the Cajun Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic, minced
- 1/4 cup diced bell pepper (red and green)
- 1/4 cup diced onion
- 1/4 cup chicken broth
- 1 to 2 teaspoons lemon juice
- 1 to 2 tablespoons chopped green onions
- 1 tablespoon chopped parsley
- Optional: pinch of crushed red pepper flakes
How to Make Cajun Shrimp and Grits
1. Cook the Grits
- Heat the chicken broth and milk in a medium pot until simmering.
- Slowly whisk in the grits to prevent clumping.
- Reduce heat to low and cook for 15 to 20 minutes, stirring often, until thick and creamy.
- Stir in the butter, smoked gouda, bacon sea salt, black pepper, and optional hot sauce.
- Taste and adjust seasoning. Keep warm on low heat.
The smoked gouda melts beautifully and adds depth and richness to the dish, making the grits the star of the bowl.
2. Season and Sear the Shrimp
- Pat the shrimp dry and toss them with Cajun seasoning and smoked paprika.
- Heat a skillet over medium-high heat with the butter and olive oil.
- Add the shrimp and sear for 1 to 2 minutes per side, just until cooked through.
- Remove the shrimp from the pan and set aside.
3. Make the Cajun Garlic Butter Sauce
- In the same skillet, add the diced bell pepper and onion. Sauté for 1 to 2 minutes.
- Add minced garlic and cook until fragrant.
- Deglaze the pan with chicken broth, scraping up the browned bits.
- Stir in lemon juice, green onions, parsley, and crushed red pepper flakes if using.
- Return the shrimp to the skillet and toss to coat in the sauce.
4. Plate and Serve
- Spoon the creamy smoked-gouda grits into bowls.
- Top with the Cajun shrimp.
- Ladle the garlic butter sauce over the shrimp and grits.
- Garnish with extra green onions or parsley.
Variations
Spicy Shrimp and Grits
Increase the heat by adding cayenne pepper to the shrimp seasoning or doubling the crushed red pepper in the sauce. You can also add hot sauce directly to the grits or drizzle over the finished dish.
Cheesy Three-Cheese Grits
Swap half the smoked gouda for sharp cheddar and add a handful of Parmesan for added nuttiness. This creates a more complex cheese profile with a richer mouthfeel.
Creole Style
Replace Cajun seasoning with Creole seasoning for a more herb-forward flavor. Add diced tomatoes to the pan sauce for a Creole twist.
Bacon Lovers Version
Cook two to three slices of thick-cut bacon, crumble them, and stir into the grits or sprinkle on top. Use the bacon drippings to sauté the shrimp for extra smoky depth.
Creamy Cajun Sauce
For a richer sauce, stir in 1 to 2 tablespoons of heavy cream or half-and-half at the end.
Serving Suggestions
Complete Southern Brunch
Serve alongside buttermilk biscuits, fried green tomatoes, or a fresh fruit salad.
Dinner Pairings
Pair with roasted asparagus, sautéed spinach, or a simple house salad with a tangy vinaigrette.
Make It a Meal Prep Bowl
Store grits and shrimp separately. Reheat grits with a splash of broth or milk to bring back the creaminess.
For Extra Crunch
Top with crispy fried onions, toasted breadcrumbs, or even a sprinkle of crushed pork rinds.
Frequently Asked Questions
What type of grits work best?
Stone-ground grits are recommended because they provide a richer texture and flavor. Instant grits will work in a pinch, but the texture won’t be as creamy or hearty.
Can I use regular cheese instead of smoked gouda?
Yes. Sharp cheddar, Monterey Jack, or a blend of cheeses will all work. The smoked gouda is what sets this recipe apart, but feel free to use what you have on hand.
Can I use frozen shrimp?
Absolutely. Just thaw and pat them completely dry before seasoning to ensure they sear properly.
How do I keep grits creamy when reheating?
Add a splash of milk, cream, or broth and stir over low heat until smooth again. Stone-ground grits thicken as they sit, so this step is essential.
Is this recipe spicy?
It has mild to moderate heat. You control the spice level based on your Cajun seasoning, hot sauce, and whether you add crushed red pepper flakes.
Can I double this recipe for a crowd?
Yes. Double everything and cook in larger pots and pans. Grits can be kept warm in a slow cooker on low if needed.
Cajun Shrimp and Grits with Smoked Gouda
Ingredients
- Smoked Gouda Grits Ingredients:
- 1 cup stone-ground grits
- 3 cups chicken broth
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup shredded smoked gouda
- 1 teaspoon Branch and Vine bacon sea salt or to taste
- 1/2 teaspoon black pepper
- Optional: 1 to 2 teaspoons hot sauce
- Cajun Shrimp Ingredients:
- 1 pound large shrimp peeled and deveined
- 1 tablespoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 to 4 cloves garlic minced
- 1/4 cup diced bell pepper
- 1/4 cup diced onion
- 1/4 cup chicken broth
- 1 to 2 teaspoons lemon juice
- 1 to 2 tablespoons chopped green onions
- 1 tablespoon chopped parsley
- Optional: pinch crushed red pepper flakes
Instructions
- To make the grits, begin by bringing the chicken broth and milk to a gentle simmer in a medium pot. Slowly whisk in the grits to avoid clumping, then reduce the heat to low and cook them for 15 to 20 minutes, stirring frequently until they become thick, smooth, and creamy. Once the grits reach your desired texture, stir in the butter, smoked gouda, bacon sea salt, black pepper, and hot sauce if using. Taste and adjust the seasoning as needed, and keep the grits warm on low heat while you prepare the shrimp.
- For the shrimp, pat them dry and season with Cajun seasoning and smoked paprika. Heat a skillet over medium-high heat and add the butter and olive oil. Once hot, add the shrimp and sear for one to two minutes per side, just until they turn opaque and lightly browned. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the diced bell pepper and onion, cooking them for one to two minutes until they begin to soften. Add the minced garlic and sauté briefly until fragrant, then pour in the chicken broth to deglaze the pan, scraping up any browned bits for extra flavor. Stir in the lemon juice, green onions, parsley, and crushed red pepper flakes if you want extra heat. Return the shrimp to the skillet and toss them in the sauce until fully coated and warmed through.
- To serve, spoon the creamy smoked gouda grits into bowls and top them with the Cajun shrimp. Pour the garlic butter pan sauce over the top, then garnish with fresh green onions or parsley.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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