Discover the ultimate summer comfort food with this exceptional Grilled Cajun Shrimp and Grits recipe. This delightful twist on a Southern classic features perfectly marinated and grilled shrimp, served atop rich, cheesy grits, all finished with a tantalizing drizzle of spicy scallion-garlic butter. The heat level is fully customizable, ensuring a perfect culinary experience for every palate. Grab your fork and prepare for a truly memorable meal!

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Grilled Cajun Shrimp and Grits: A Northern Perspective on Southern Comfort

As someone born and raised in the northern climes of New Jersey, the rich culinary tradition of Shrimp and Grits was not a staple of my upbringing. My introduction to this iconic Southern dish came later, during my college years in Richmond, Virginia. Exploring the vibrant Southern American cuisine both within the state and beyond, I quickly developed a deep affection for the comforting, cheesy delight that is Shrimp and Grits.

My first encounter with grits is a memory I cherish vividly. It was during my sophomore year, at the legendary Champagne Brunch held at the historic Jefferson Hotel. Amidst the opulent Rotunda, brimming with bountiful chafing dishes and exquisite culinary offerings, I stumbled upon a dish of creamy, cheesy grits.

“Ah, polenta,” my half-Italian, distinctly Northern mind mused, drawing a familiar comparison. I took a cautious, small scoop, uncertain of what to expect, and continued my culinary exploration. However, upon returning to my table and taking that first bite, any hesitation vanished. I was instantly captivated, regretting only that I hadn’t served myself a more generous portion. The experience was nothing short of a revelation, a delicious awakening to a dish that would become a personal favorite.

Understanding the Charm: Polenta vs. Grits

Despite their similar appearance to polenta, the grits I tasted that day possessed a distinctly different texture and character. While both are indeed crafted from ground cornmeal, grits, particularly when prepared authentically, offer a wonderfully porridge-like consistency that is often creamier and softer than the typically firmer texture of polenta. This subtle yet significant difference contributes immensely to the unique comfort factor of Southern grits.

Furthermore, these grits were far cheesier than any polenta dish I had ever encountered. The sharp, savory bite of what I later identified as aged cheddar elevated the dish to new heights. When the rich, runny yolk from my Eggs Benedict delightfully mingled with the creamy grits, I felt as though ethereal music filled the air. Perhaps it was merely the brunch harpist, but in that moment, the grits truly sang!

For those curious to delve deeper into the distinctions between these two cornmeal cousins, an insightful article titled Grits: A Completely Different Thing Than Polenta from The Spruce offers a comprehensive exploration.

Selecting the Perfect Grits for Your Dish

When preparing a dish as beloved as Grilled Cajun Shrimp and Grits, the quality of your ingredients makes all the difference, and grits are no exception. For the most authentic flavor and texture, I highly recommend seeking out stone-ground grits. These artisanal grits are milled in the traditional way, retaining more of the corn’s natural flavor and producing a richer, chewier texture compared to their more processed counterparts.

However, I understand that sourcing stone-ground grits can be a challenge, especially if you, like me, reside outside the Southern states where they are a common grocery store item. In New Jersey, for instance, instant grits are far more prevalent. While convenient, instant grits are pre-cooked and dehydrated, which unfortunately compromises their flavor and texture significantly. They simply don’t deliver the hearty, nuanced taste of stone-ground varieties.

The good news is that high-quality stone-ground grits are readily available online. Many reputable manufacturers, such as Old School Mill and Anson Mills, offer their products directly to consumers. Investing in these brands is a worthwhile endeavor for an unparalleled Shrimp and Grits experience.

If stone-ground grits remain elusive, your next best option would be “old-fashioned” or “regular” grits. While not identical to stone-ground, they offer a far superior result compared to instant varieties. When using these, always follow the package instructions carefully regarding water quantity and cooking time to achieve the best possible consistency.

Historically, and for a truly traditional Southern experience, white corn grits are often the preferred choice for Shrimp and Grits. Many Southern cooks are passionate about this distinction, believing white corn imparts a slightly sweeter and more delicate flavor. However, if availability dictates or personal preference guides you, stone-ground yellow corn grits can be an excellent substitute, offering a slightly nuttier flavor and a beautiful golden hue to your dish. Both varieties will yield a delicious and satisfying result.

Grilled Cajun Shrimp and Grits: A Modern Summer Classic

Traditionally, Lowcountry Shrimp and Grits recipes involve sautéing the shrimp with aromatics in rich rendered bacon fat, then spooning this savory mixture, complete with its pan sauce, over creamy grits. While undeniably delicious, for the warmer months, I find myself craving a lighter, smokier interpretation. This is where the grilled Cajun shrimp and grits variation truly shines, transforming a hearty classic into a perfect summer meal.

My version takes fresh shrimp, marinates them in a vibrant blend of garlic and Cajun spices, and then grills them to a perfect, slightly charred finish. These succulent grilled shrimp are then served generously over a bed of decadent, cheesy grits, with a final flourish of my special spiced scallion-garlic butter. This butter adds an extra layer of flavor and moisture, bringing all the elements together harmoniously.

For grilling shrimp, I employ a technique similar to my Grilled Shrimp Scampi: I prefer to grill the shrimp shell-on. This method offers several advantages. The shells act as a protective barrier, locking in moisture and ensuring the shrimp remain tender and juicy, preventing them from drying out on the hot grill. The intense Cajun marinade permeates the shells, infusing the shrimp flesh with flavor without overwhelming it. Once cooked, the shells are incredibly easy to slip off just before serving. Remember, quick cooking is paramount when grilling shrimp; overcooking will inevitably lead to a tough, rubbery texture.

For detailed information on shrimp sizing and counts for both peeled and unpeeled varieties, be sure to consult my comprehensive Shrimp Sizes guide.

This Grilled Cajun Shrimp and Grits recipe is more than just a meal; it’s an experience. It’s the epitome of indulgent summer comfort food, perfect for entertaining or a special family dinner. To complement its rich flavors and subtle heat, I love to serve it with a refreshing cold glass of iced tea, a crisp Chardonnay, or a light summer lager. Each sip or bite brings a delightful balance to this exquisite dish.

Recipe: Grilled Cajun Shrimp and Grits

Grilled Cajun Shrimp and Grits

by Amanda Biddle

Fire up the grill for this variation on Southern Shrimp and Grits! The heat level of Cajun Grilled Shrimp is easily customizable by increasing or decreasing the cayenne pepper in both the shrimp marinade and scallion butter. We find the listed quantities give the dish a mild kick. Feel free to adjust to your preferences!

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 to 6 servings
Rating: Rated 5 out of 5 stars by 6 readers.

Ingredients

For the Shrimp

1-1/2 pounds 16/20 count raw shrimp, shells on
⅓ cup olive oil
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon chopped parsley
1 teaspoon chopped fresh thyme
2 teaspoons paprika
1 teaspoon cayenne pepper
½ teaspoon freshly-ground black pepper

For the Grits

4 cups water
1 cup stone ground grits
2 tablespoons unsalted butter
1-1/2 cups sharp white cheddar cheese, shredded
½ teaspoon kosher salt, plus additional to taste

For the Scallion Butter

6 tablespoons unsalted butter, melted and kept warm
1 clove garlic, minced
1 teaspoon paprika
½ teaspoon cayenne pepper
¼ teaspoon kosher salt
¼ cup sliced scallions

Instructions

Marinate and Grill the Shrimp

Devein shrimp: Using a paring knife or a pair of kitchen shears, make a shallow cut along the back of the shrimp (the curved side), in the middle, from the tip to where the tails begin. Use the tip of your knife or shears to remove the dark vein. Leave shells on the shrimp.
In a medium bowl, whisk together olive oil, lemon juice, garlic, herbs, and spices. Add shrimp and toss to coat. Cover with plastic wrap and marinate, refrigerated, 1 hour.
Preheat grill over medium-high flame for about 15 minutes. Remove shrimp from marinade, shaking off excess, and thread onto skewers. Discard marinade. Oil grill grates and cook shrimp 2-3 minutes per side until grill marks appear and shrimp are just transparent. Do not overcook.
Peel shells from shrimp before serving.

Make the Grits

While the shrimp are marinating, bring 4 cups of water to a boil with 1/2 teaspoon kosher salt. Slowly whisk in grits. Reduce heat to a simmer and cook for about 40-50 minutes, until tender and creamy, whisking often. Add additional hot water to the pan if the grits start getting too thick before they’re tender.*
Stir in unsalted butter and cheddar until melted and creamy. Season to taste with salt.

Make the scallion butter and serve

Stir together 6 tablespoons melted butter, minced garlic, paprika, cayenne pepper, kosher salt, and sliced scallions.
Ladle grits into serving bowls. Top each portion with shrimp and drizzle with the scallion butter. Serve immediately.

Notes

*If you’re unable to find stone-ground grits, or if the package directions for the grits you’re using differ significantly from those here, follow the brand’s cooking recommendations for 1 cup of dry grits.

Nutrition Estimate

Nutrition information is automatically calculated, so should only be used as an approximation.

About our recipes

Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.

Originally published July 12, 2017.