New Orleans Shrimp and Grits (2024)

New Orleans Shrimp and Grits – This best southern classic is a crowd pleaser features seasoned juicy shrimp served on grits made in less than 30 minutes perfect for your entire family.

New Orleans Shrimp and Grits (1)

New Orleans Shrimp and Grits – Ingredients

Stone-ground Grits: These coarse-ground cornmeal kernels cook up nice and creamy, providing the perfect base for the dish. You can find them in most grocery stores.

Spicy Sausage (Optional): Andouille sausage is the traditional choice, but feel free to experiment with chorizo or smoked sausage for a different twist.

Fresh Shrimp: Jumbo or large shrimp work best. Peel and devein them for a more pleasant eating experience.

Cajun Cooking: This flavor bomb consists of equal parts chopped onion, green bell pepper, and celery. It forms the base for many Cajun and Creole dishes.

Chicken Broth: This adds depth and savory richness to the grits. Vegetable broth works well for vegetarians.

Heavy Cream: This adds a touch of luxury and creaminess to the grits.

Cajun Seasoning: This pre-made blend is your shortcut to authentic Cajun flavor. Look for it in the spice aisle, or make your own with paprika, cayenne pepper, garlic powder, onion powder, and thyme.

New Orleans Shrimp and Grits (2)

New Orleans Shrimp and Grits – Tips and Tricks

  • Sauté on low and slow. This allows the vegetables to caramelize and release their full flavor.
  • Don’t overcook the shrimp. They should be cooked through but remain plump and juicy.
  • Deglaze the pan with white wine. This adds a touch of acidity and helps scrape up any browned bits from the bottom of the pan, adding richness to the sauce.
  • Finish with fresh herbs. Chopped green onions, chives, or parsley add a pop of color and freshness.

Recipe Variations on a Classic

Add protein: Include sliced chicken or Andouille sausage for a more substantial meal.

Get cheesy: Stir in grated cheddar, Parmesan, or Gruyere cheese for an extra layer of decadence.

Go green: Add chopped spinach or kale to the dish for a healthy boost. Seafood lover’s delight: Swap shrimp for crawfish or lobster for a twist.

New Orleans Shrimp and Grits (3)

How to Serve and Store Leftovers?

Shrimp and grits are typically served hot for breakfast, brunch, or even dinner. Pair it with a side of crusty bread to soak up all the delicious sauce.

Leftovers – Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if needed to maintain the creamy consistency.

New Orleans Shrimp and Grits (4)

Recipe FAQs

Can I use quick grits?

In a pinch, yes, but stone-ground grits will give you a superior texture and flavor.

How do I get the perfect creamy grits?

The key is to whisk constantly while the grits cook, preventing lumps and ensuring a smooth consistency.

How spicy should it be?

Cajun cuisine can be quite spicy. Adjust the amount of Cajun seasoning to your preference.

Yield: 4

New Orleans Shrimp and Grits

New Orleans Shrimp and Grits (5)

New Orleans Shrimp and Grits - This best southern classic is a crowd pleaser features seasoned juicy shrimp served on grits made in less than 30 minutes perfect for your entire family.

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes


  • 1 lb shrimp, (large) peeled and deveined
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 tsp Creole seasoning
  • 5 minced garlic cloves
  • 1 tbsp olive oil
  • 8 oz corn kernels
  • 1 tbsp cornstarch
  • 2 tbsp butter
  • 2 tbsp water
  • 1/2 cup green onions, sliced
  • 1/4 cup dry white wine (or chicken stock)
  • 1 1/2 cups grape tomatoes, halved
  • 1 tsp celery salt
  • Parsley, freshly chopped

For the grits

  • 1 cup grits
  • 4 cups chicken stock, salted
  • 8 oz creamed corn
  • 1 cup shredded cheddar cheese
  • 1 tbsp kosher salt


  1. Heat a pot over high heat. Add grits and chicken stock. Bring to a boil. Reduce the heat and simmer for about 30 minutes, stir occasionally.
  2. Remove from the heat. Add cheese and creamed corn. Give it a good mix. Cover and set aside.
    In a mixing bowl. add shrimp, paprika, creole seasoning, and pepper. Mix well.
  3. Heat a skillet over medium-high. Add oil and butter. Add the garlic until fragnant. Add shrimp and cook for 1-2 minutes. Add celery salt, tomatoes, and green onions. Stir cook for about 3-4 minutes.
  4. Add the wine to deglaze pan and scrape off any browned bites from the bottom of the pan. Add corn kernels and stir.
  5. Remove shrimp and set aside. Add the cornstarch and water to the pan and cook until thickened. Add the shrimp and coat well.
  6. Add the shrimp mixture over cheese grits and creamed.
  7. Sprinkle with freshly chopped parsley and serve immediately.

Nutrition Information



Serving Size


Amount Per ServingCalories 459Total Fat 23gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 50mgSodium 2251mgCarbohydrates 47gFiber 4gSugar 10gProtein 17g

Easy Shrimp, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates.

Did you make this recipe?

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Check my other shrimp recipes:

  • Garlic Shrimp Pasta
  • Shrimp Stir Fry
  • Shrimp Creole
New Orleans Shrimp and Grits (2024)


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