Cajun Shrimp and Grits

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 20

Cook 20

Total 40

Fat 14

Carbs 47

Protein 30

Yield

Ingredients

Cajun Shrimp

1 lb. jumbo shrimp raw, deveined, and shucked
2 tablespoons 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 1/4 cups whole grain cornmeal
1/4 cup whole milk plain Greek yogurt
1/4 cup grated Parmesan cheese

Slaw

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

Instructions

For the shrimp, place all ingredients (except for avocado oil) into a mixing bowl. Mix well and place into the refrigerator.
Prepare the slaw by placing slaw of choice, cilantro, and purple onion into a medium mixing bowl. Set aside.
Make dressing by whisking together honey, apple cider vinegar, and lime juice. Pour dressing over slaw and mix. Place in the refrigerator.
Next, prepare the polenta by bringing broth to a boil in a medium-sized pot. Add whole grain cornmeal and reduce to simmer. Cook polenta for 20 minutes, stirring frequently.
Remove polenta from heat and add Greek yogurt and Parmesan. Mix well, cover with tin foil, and set aside.
Finally, prepare 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!

Tips & Notes

Shrimp cooks quickly. Be cognizant of how hot your pan is and how quickly shrimp may cook. Cook time varies by stove top.

Nutrition Facts