Few dishes embody Southern comfort quite like a hot bowl of shrimp and grits, and this version—blackened shrimp over creamy white cheddar grits—takes the classic to a whole new level. The spicy, smoky shrimp perfectly balance the rich, cheesy grits, creating a hearty and satisfying meal that’s impossible to put down. Whether you’re reminiscing about a trip to New Orleans or just looking to shake up your weeknight dinner routine, this dish delivers bold flavor and timeless Southern charm. Think of it as your go-to shrimp and grits recipe southern style, with just the right amount of Cajun soul.
Blackened Shrimp with Creamy White Cheddar Grits
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American
Large skillet or cast iron pan Perfect for getting that crispy sear on the shrimp. A nonstick skillet works in a pinch, but cast iron delivers a better char.
Medium saucepan For cooking the grits low and slow to creamy perfection.
Whisk Essential for stirring grits and preventing lumps.
Measuring spoons and cups
Cutting board and sharp knife For prepping your garnishes and shrimp.
Tongs To easily flip the shrimp.
For the Blackened Shrimp
- 1 lb large shrimp peeled and deveined (tails on or off based on preference)
- 2 tablespoons olive oil
- 1 tablespoon paprika smoked if possible
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- Juice of half a lemon for finishing
For the Creamy White Cheddar Grits
- 1 cup white corn grits also labeled as stone-ground grits or white hominy grits
- 4 cups water or 3 cups water + 1 cup whole milk for creamier grits
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1 cup shredded sharp white cheddar cheese
- ¼ cup heavy cream
Optional Garnishes
- Chopped parsley
- Thinly sliced scallions
- Extra shredded cheese
- Hot sauce or shrimp and grits sauce of choice
Prep the Shrimp
Rinse and pat dry your shrimp. Dry shrimp gives you that golden crust when blackened. In a medium bowl, combine paprika, cayenne, garlic powder, onion powder, thyme, oregano, pepper, and salt. Add the shrimp and drizzle with olive oil. Toss to coat evenly and let marinate while your grits cook.
Cook the Grits
Bring the water (and milk, if using) to a boil in a medium saucepan. Add salt and whisk in the white corn grits slowly to avoid lumps. Reduce the heat to low and simmer for 20–25 minutes, stirring frequently. The mixture should become thick and creamy. Add butter, white cheddar cheese, and heavy cream. Stir until fully melted and integrated. This grits recipe is velvety, cheesy, and can rival any shrimp and cheese grits recipe out there.
Sear the Shrimp
Heat your cast iron skillet over medium-high heat until smoking slightly. Add shrimp in a single layer. Sear for 2–3 minutes on each side, or until opaque and slightly charred. Squeeze lemon juice over them just before removing from the pan. Don’t overcrowd—do it in batches if needed. You want that bold, blackened flavor that makes cajun shrimp and grits shine.
Assemble the Bowl
Spoon a generous heap of creamy grits into shallow bowls. Top with the sizzling blackened shrimp. Drizzle with a touch of your favorite shrimp and grits sauce or hot sauce if you like extra heat. Finish with chopped parsley, scallions, or more cheese if you’re feeling indulgent.
Perfect Pairings
This dish is rich and creamy with a kick, so balance it out with a crisp, refreshing drink. A citrusy Sauvignon Blanc or a light wheat beer cuts through the cheese and spice beautifully. For a non-alcoholic option, try a homemade lemonade with mint. Serve alongside sautéed greens—like collards or kale—or roasted okra for a traditional Southern plate.
Feeling adventurous? Add a poached egg on top for a brunchy twist that would make any shrimp and grits casserole look basic. If you want to incorporate a second seafood element, pan-fried catfish or crispy fish nuggets are a nod to the fish and grits recipe southern style lovers adore.
FAQs
1. What type of shrimp should I use?
Large or jumbo shrimp work best here. Tail-on shrimp add visual appeal, but tail-off is easier to eat. Make sure they're peeled and deveined for convenience.
2. Can I use instant grits instead of stone-ground?
Technically yes, but stone-ground or traditional corn grits offer far better texture and flavor. If you’re short on time, quick-cooking grits are acceptable, but adjust your cook time accordingly.
3. Is this dish similar to a shrimp and grits recipe New Orleans style?
Yes, especially in spice and boldness. New Orleans versions often include a roux-based shrimp and grits sauce or Creole gravy, which you can absolutely add here to enhance flavor.
4. Can I make this into a shrimp and grits casserole?
Definitely! Layer the creamy grits in a baking dish, top with cooked shrimp, and broil with extra cheese for a bubbly, baked version. Add cooked bacon or andouille sausage for a heartier spin.
5. Can I substitute the shrimp with fish?
Yes. Blackened catfish or even salmon can be substituted. This adapts beautifully into a fish and grits recipe southern style—just adjust your cook time based on thickness of the fish.
