Recipe for Cajun Shrimp over Cheesy Grits

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This recipe for Cajun Shrimp over Cheesy Grits can be made on weeknights in any season of the year, but it’s especially nice in the winter months when you need a little comfort food. Quick and Easy. Spicy and Cheesy. And yummy! 

Serving Cajun Shrimp (and Vegetables) over Cheesy Grits

I worked on this recipe for quite a while trying to get the flavor combination just right. My first try turned out a bit bland, so I added cheese to the grits, which helped. But it still needed more spice, so I turned to some Cajun Spice Mix, and also added some more vegetables. That did the trick. This recipe is the perfect combination of spicy, cheesy, yumminess. At least in my book, that is.

More Shrimp Recipes to Enjoy

Ingredients for Cajun Shrimp over Cheesy Grits

(See the full recipe at the bottom of this post.)

  • Cheesy Grits
  • water
  • instant grits
  • cheddar cheese, shredded
  • garlic powder
  • paprika
  • Shrimp and Vegetables
  • fresh asparagus, chopped
  • medium zucchini, julienned
  • large red pepper, julienned
  • extra virgin olive oil
  • sweet onion
  • garlic clove
  • sun-dried tomatoes (optional)
  • red wine vinegar
  • Cajun Spice (See my Recipe Here.)
  • dried basil
  • oregano
  • kosher salt
  • freshly ground black pepper
  • large raw shrimp, peeled and deveined
  • butter
  • minced garlic
  • red pepper flakes

Instructions for Making this Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Ingredients

Prepare the Vegetables

Using a chef’s or santoku knife and cutting board, chop asparagus into small pieces. Slice the zucchini and red pepper into julienne-style pieces. Mince the onion and clove.

Make the Grits

In medium saucepan, heat water. Add grits and cook according to package directions, approximately 12-15 minutes, until grits are thickened, stirring occasionally.

Adding the Grated Cheddar Cheese to the Grits

Stir in the grated cheddar cheese. Cover for 3-5 minutes until cheese is melted.

Prepare the Cheesy Grits

Add the garlic powder and paprika. Stir to combine.

Prepare the Vegetables

Sauteing the Vegetables

While grits are cooking, heat 2 tablespoons olive oil in a large skillet or sauté pan and sauté the prepared asparagus, zucchini, and red pepper. Cook until tender.

I love the visual mix of the julienne-cut vegetables. To do this, use a sharp Chef’s knife or Santoku knife and slice the zucchini and red pepper into thin strips.

Add minced onions and garlic, and if desired, the sun-dried tomatoes.

I have used sun-dried tomatoes if I have them in the pantry. They add a nice richness to the vegetable mixture. 

Stir in the red wine vinegar, Cajun Spice mix, dried basil and oregano, kosher salt, and freshly ground black pepper. Bring to a boil, then simmer for 5 minutes.

Homemade Cajun Spice

If you don’t have Cajun Spice in your pantry, you may make your own. See my homemade Cajun Spice Recipe Here. 

Place mixture in a bowl and cover to keep warm.

Cook the Shrimp

Cooking the Shrimp

Melt the butter and remaining extra virgin olive oil in the same skillet. Stir in peeled and deveined shrimp and minced garlic and cook for 5 minutes or until shrimp turn pink, stirring occasionally.

Add Cooked Shrimp to the Vegetable Mixture

Add the vegetable mixture to the cooked shrimp and sprinkle with red pepper flakes.

Serving Cajun Shrimp with Sauted Vegetables

To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. If desired, add a fresh green salad and crusty bread to make a complete meal. This recipe will make enough to serve 4 people.

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Recipe for Cajun Shrimp over Cheesy Grits

Cajun Shrimp over Cheesy Grits

Here’s a delicious recipe to make for your family in any season with large, spicy shrimp and vegetables over grits in melted cheese. Comfort food by any standard!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 4

(As an Amazon Associate, I earn from qualifying purchases.)

Ingredients 

Cheesy Grits

  • 2 1/4 cups water
  • 1/2 cup instant grits
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika

Shrimp and Vegetables

  • 1/2 pound asparagus (chopped)
  • 1 medium zucchini (julienned)
  • 1/2 large red pepper (julienned)
  • 4 tablespoons olive oil (divided)
  • 1 cup sweet onion (minced)
  • 1 clove garlic (minced)
  • 2 tablespoons sun-dried tomatoes (optional)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Cajun Spice (See my Recipe Here.)
  • 1 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound uncooked large shrimp (peeled and deveined)
  • 2 tablespoons butter
  • 1 tablespoon minced garlic
  • 1/2 teaspoon red pepper flakes

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Prepare Ingredients

  • Using a chef's or santoku knife and cutting board, chop asparagus into small pieces.
  • Slice the zucchini and red pepper into julienne-style pieces.
  • Mince the onion and clove.

Prepare the Grits

  • In medium saucepan, heat water. Add grits and cook according to package directions, approximately for 12-15 minutes, until grits are thickened, stirring occasionally.
  • Stir in the grated cheddar cheese and garlic powder. Cover for 3-5 minutes until cheese is melted. Stir to combine and sprinkle with paprika.

Prepare the Vegetables

  • While grits are cooking, heat 2 tablespoons olive oil in a large skillet and sauté the prepared asparagus, zucchini, and red pepper. Cook until tender.
  • Add minced onions and garlic, and if desired, the sun-dried tomatoes.
  • Stir in red wine vinegar, Cajun Spice mix, dried basil and oregano, kosher salt, and freshly ground black pepper. Bring to a boil, then simmer for 5 minutes. Place mixture in a bowl and cover to keep warm.

Cook the Shrimp

  • Melt butter and remaining oil in skillet. Stir in peeled and deveined shrimp and garlic and cook for 5 minutes or until shrimp turn pink, stirring occasionally.
  • Add vegetable mixture to the cooked shrimp and sprinkle with red pepper flakes. 
  • To serve, place a large spoonful of grits on a plate and cover with shrimp mixture. Serves 4.

Notes

*Unless otherwise indicated, all butter used on this recipe site is salted. 

Nutrition

Calories: 608kcal | Carbohydrates: 28g | Protein: 34g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 217mg | Sodium: 1566mg | Potassium: 685mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2526IU | Vitamin C: 42mg | Calcium: 600mg | Iron: 11mg

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2 Comments

    1. Yes, I believe you could use polenta. The texture may be a bit different, but I think it would work fine. Hope it goes well for you!