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One-Pot Creamy Cajun Shrimp and Grits

A white bowl filled with creamy grits topped generously with seasoned Cajun shrimp and fresh parsley.
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Make this flavorful, creamy Cajun shrimp and grits entirely in one pot for quick preparation and minimal cleanup. This recipe delivers rich, savory comfort food.

Ingredients

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  • 4 cups chicken broth
  • 1 cup quick-cooking grits (not instant)
  • 1 tablespoon butter
  • 1/2 cup heavy cream
  • 1/2 cup grated sharp cheddar cheese
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 cup chopped yellow onion
  • 1/2 cup chopped bell pepper (any color)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/4 to 1/2 teaspoon cayenne pepper (adjust to heat preference)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions

  1. Pour the chicken broth into a large, deep skillet or Dutch oven and bring it to a boil over medium-high heat.
  2. Once boiling, slowly whisk in the grits. Reduce the heat to low, cover, and cook for 5 to 7 minutes, stirring occasionally until the grits thicken.
  3. Stir in the butter, heavy cream, and cheddar cheese until the grits are smooth and creamy. Keep the grits warm on very low heat while you cook the shrimp.
  4. In a separate small skillet, heat the olive oil over medium heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
  5. Add the minced garlic, smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, salt, and black pepper to the vegetables. Cook for 1 minute until fragrant.
  6. Add the raw shrimp to the skillet with the vegetables and spices. Cook for 2 to 3 minutes per side, until the shrimp turn pink and opaque. Do not overcook.
  7. Gently fold the cooked Cajun shrimp mixture directly into the pot of creamy grits. Stir gently to combine.
  8. Serve immediately, garnished with fresh parsley.

Notes

  • For a deeper flavor, substitute half of the chicken broth with chicken stock or dry white wine.
  • If you prefer a thicker consistency, add grits slowly until you reach your desired texture.
  • Use stone-ground grits only if you adjust the liquid ratio and cooking time significantly, as they require much longer cooking.

Nutrition

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