Cajun Shrimp and Grits

A bowl of seasoned shrimp with creamy grits, garnished with fresh cilantro, alongside a cabbage and red onion salad.

4.55 from 11 votes

This cajun shrimp and grits recipe is so delicious and easy to make! The cajun shrimp, grits, and refreshing coleslaw compliment each other perfectly. It makes a great weeknight dinner or meal prep for lunch!

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: Cajun

Keyword: cajun shrimp

Servings:

Author: Linley Hanson

Ingredients

Cajun Shrimp

2 lb. jumbo shrimp raw, deveined, and shucked
1/4 cup cajun seasoning
1 teaspoon red pepper flakes
2 cloves garlic minced
Pinch of salt
2 tablespoons avocado oil

Polenta

4 cups organic chicken broth or any kind of broth
1.25 cups finely ground yellow cornmeal*
1/4 cup plain Greek yogurt
1/4 cup grated parmesan cheese

Slaw

10 oz. bag slaw of choice, OR 1/2 purple cabbage, chopped
1/4 cup chopped fresh cilantro
1/2 medium red onion sliced
2 tablespoons honey
1/4 cup apple cider vinegar
2 medium limes juiced

Instructions

Prepare the shrimp. Add all the ingredients (except for avocado oil) into a mixing bowl. Toss everything together and cover with plastic wrap. Place into the fridge to marinate while you prepare the rest of the meal.
Prepare the slaw by placing slaw of choice, cilantro, and purple onion into a medium mixing bowl. Make the dressing by whisking together honey, apple cider vinegar, and lime juice. Pour dressing over slaw and mix. Place in the refrigerator.
Next, prepare the grits by bringing the broth to a boil in a medium-sized pot. Add the cornmeal and reduce to a simmer. Cook for about 5 minutes or until thickened. Remove polenta from heat and add Greek yogurt and Parmesan. Mix well, cover with tin foil, and set aside.
Finally, cook the shrimp by heating avocado oil in a large skillet over medium heat. When avocado oil is fragrant, add shrimp and excess spices into the pan. Cook shrimp for about 2 minutes on each side*. Remove from heat.
Evenly distribute the polenta, shrimp, and slaw into six bowls or containers. Enjoy!

Notes

Shrimp cooks quickly. Be cognizant of how hot your pan is and how quickly shrimp may cook. Cook time varies by stove top.
Grits: make sure to use finely ground cornmeal so that it cooks quickly on the stovetop! We used Quaker Yellow Cornmeal. Feel free to add a splash of milk or cream to thin things out.

Nutrition