Skillet Cajun Shrimp with Creamy Grits

Cajun Shrimp and Grits is a satisfying, high-protein comfort dish that balances bold spice with creamy, comforting grits. The shrimp are seasoned with a simple Cajun spice blend, then quickly pan-seared. The grits (polenta-style) are finished with a spoonful of Greek yogurt and Parmesan for extra creaminess and protein. A crisp, citrusy slaw adds freshness and contrast, making this an ideal weeknight dinner or make-ahead meal.

This version is a favorite for anyone who wants something protein-forward yet cozy. The components are simple: seasoned shrimp, rich polenta-style grits, and a bright slaw to cut through the richness. It all comes together in about 40 minutes and scales easily for meal prep.

Easy Cajun Shrimp Ingredients

The shrimp component is straightforward and flavorful. Gather:

• Jumbo shrimp (raw, peeled and deveined)
• Cajun seasoning (homemade or store-bought)
• Red pepper flakes (adjust to taste)
• Garlic, minced
• Salt
• Avocado oil (or another neutral oil for sautéing)

Note: If your Cajun seasoning is particularly spicy, reduce the amount to match your heat preference.

How to Prepare Your Shrimp

Preparing the shrimp is a two-step process: marinate briefly, then pan-fry.

1. Season the shrimp with Cajun seasoning, red pepper flakes, minced garlic, and a pinch of salt. Toss well to coat, then cover and refrigerate while you prepare the other components so the flavors can meld.
2. When ready to cook, heat avocado oil in a nonstick or cast-iron skillet over medium-high heat. Add the shrimp and sauté for about 2 minutes per side, until opaque and cooked through (about 145°F internal temperature). Remove from heat and set aside.

If you prefer an air-fryer method, you can air-fry the seasoned shrimp at high heat for a few minutes until cooked through—just watch carefully so they don’t overcook.

What You Need for the Grits (Polenta)

The creamy grits are made with just a few ingredients:

• Finely ground yellow cornmeal (polenta-style)
• Broth (chicken, vegetable, or water)
• Plain Greek yogurt
• Grated Parmesan cheese

Bring the broth to a boil, whisk in the cornmeal, then reduce to a gentle simmer. Cook until the cornmeal has softened and the mixture is thick and creamy, about 5 minutes for finely ground cornmeal. Stir in Greek yogurt and Parmesan, tasting and adjusting seasoning as needed. For extra creaminess, add a splash of milk or additional yogurt.

Are grits gluten-free?

Yes. Traditional grits and polenta are made from corn, not wheat, so they are naturally gluten-free. Always check packaging for cross-contamination warnings if you need strict gluten-free assurance.

How to reheat leftover grits

Leftover grits thicken as they cool. Reheat gently on the stovetop or in the microwave, adding a splash of broth, milk, or water until you reach the desired consistency. Stir well to restore creaminess.

Don’t forget the slaw!

The slaw provides a cool, crunchy counterpoint to the warm shrimp and creamy grits. It’s an important balance for this recipe. Combine shredded cabbage or a kale slaw mix with sliced red onion and chopped cilantro. Whisk together honey, apple cider vinegar, and lime juice for a simple dressing, then toss and chill. The slaw’s acidity and texture brighten each bite.

Recipe Details

Prep time: 20 mins · Cook time: 20 mins · Total: 40 mins · Servings: 4

Ingredients (summary)

Cajun Shrimp: 2 lb. jumbo shrimp, 1/4 cup Cajun seasoning, 1 tsp red pepper flakes, 2 cloves garlic (minced), pinch of salt, 2 tbsp avocado oil.
Polenta/Grits: 4 cups broth, 1 1/4 cups finely ground cornmeal, 1/4 cup plain Greek yogurt, 1/4 cup grated Parmesan.
Slaw: 10 oz bag slaw or 1/2 purple cabbage (chopped), 1/4 cup chopped cilantro, 1/2 medium red onion (sliced), 2 tbsp honey, 1/4 cup apple cider vinegar, juice of 2 limes.

Instructions

1. Marinate the shrimp. Toss shrimp with Cajun seasoning, red pepper flakes, garlic, and a pinch of salt. Cover and refrigerate while you prepare the rest of the meal.
2. Make the slaw. Combine the slaw mix, cilantro, and sliced red onion in a bowl. Whisk together honey, apple cider vinegar, and lime juice; toss with the slaw and chill.
3. Prepare the grits. Bring the broth to a boil, whisk in the cornmeal, then reduce to a simmer. Cook until thick, about 5 minutes for finely ground cornmeal. Remove from heat and stir in Greek yogurt and Parmesan. Keep covered until serving.
4. Cook the shrimp. Heat avocado oil in a skillet over medium heat. When hot, add shrimp and any excess spices. Sear about 2 minutes per side until opaque and cooked through. Remove from heat.
5. Divide grits, top with shrimp, and add a generous scoop of slaw to each plate. Serve immediately.

Tips & Notes

• Shrimp cook quickly—watch the pan so they stay tender. Timing can vary by stove and pan.
• Use finely ground cornmeal so the grits cook quickly and become creamy. If grits are too thick, stir in a splash of broth or milk to loosen them.
• Adjust spice levels by reducing Cajun seasoning or red pepper flakes for a milder dish.

Photography credit: The Wooden Skillet