This recipe provides a smokey, charred twist on a traditional Southern comfort meal by moving the shrimp to the grill. Zesty Cajun seasonings pair perfectly with a rich, creamy base of cheddar cheese grits. It is an ideal dish for outdoor dining during the warmer months.
List of ingredients
- 1-1/2 pounds 16/20 count raw shrimp, shells on – keeps the meat tender during grilling.
- 1/3 cup olive oil – used for the marinade base.
- 1 tablespoon lemon juice – provides necessary acidity.
- 2 cloves garlic, minced – adds pungent aromatic flavor.
- 1 tablespoon chopped parsley – adds a fresh herbal note.
- 1 teaspoon chopped fresh thyme – adds earthy depth to the shrimp.
- 2 teaspoons paprika – for color and mild sweetness.
- 1 teaspoon cayenne pepper – controls the primary heat level.
- 1/2 teaspoon freshly-ground black pepper – provides basic seasoning.
- 4 cups water – the liquid base for the grits.
- 1 cup stone ground grits – offers a superior texture to instant varieties.
- 2 tablespoons unsalted butter – makes the grits creamy.
- 1-1/2 cups sharp white cheddar cheese, shredded – adds a bold, salty flavor.
- 1/2 teaspoon kosher salt, plus additional to taste – essential for flavor balance.
- 6 tablespoons unsalted butter, melted and kept warm – the base for the finishing sauce.
- 1 clove garlic, minced – used in the finishing butter.
- 1 teaspoon paprika – for a vibrant red color in the butter.
- 1/2 teaspoon cayenne pepper – adds a second layer of spice.
- 1/4 teaspoon kosher salt – seasons the butter sauce.
- 1/4 cup sliced scallions – adds a fresh, onion-like finish.
step-by-step instructions
- Prepare the shrimp: Use a paring knife or kitchen shears to make a shallow cut along the back of each shrimp to remove the dark vein while keeping the shells on.
- Marinate: Whisk olive oil, lemon juice, minced garlic, parsley, thyme, paprika, cayenne, and black pepper in a medium bowl. Toss the shrimp to coat them thoroughly, cover with plastic wrap, and refrigerate for 1 hour.
- Heat the grill: Preheat your grill over a medium-high flame for approximately 15 minutes to ensure even searing.
- Grill the shrimp: Remove shrimp from the marinade, shake off excess liquid, and thread them onto skewers. Oil the grill grates and cook for 2-3 minutes per side until grill marks appear and the flesh is just opaque.
- Final shrimp prep: Remove the shrimp from the heat and peel the shells off immediately before serving.
- Start the grits: Bring 4 cups of water and 1/2 teaspoon of kosher salt to a boil in a pot.
- Cook the grits: Slowly whisk in the stone ground grits and reduce the heat to a simmer. Cook for 40-50 minutes, whisking frequently; stir in additional hot water if the mixture becomes too thick before the grains are tender.
- Finish the grits: Stir in the 2 tablespoons of unsalted butter and shredded white cheddar until the mixture is smooth and melted. Season with additional salt if needed.
- Prepare scallion butter: Combine the melted butter, minced garlic, paprika, cayenne, kosher salt, and sliced scallions in a small bowl.
- Assemble: Ladle a portion of cheesy grits into a bowl, top with the grilled shrimp, and drizzle with the warm scallion butter.
Selecting the Best Grits
Stone Ground vs Instant Grits
Stone ground grits are preferred because they retain the germ and hull of the corn, providing a nuttier flavor and a more substantial texture. Instant grits are pre-cooked and dehydrated, which results in a mushier consistency and less depth. While instant grits save time, they cannot replicate the porridge-like quality of the stone ground variety.
White Corn vs Yellow Corn
White corn grits are traditionally used in Southern shrimp and grits recipes for a cleaner, milder taste. Yellow corn grits have a slightly sweeter, corn-forward flavor profile. Both are acceptable, but white corn allows the sharp cheddar and Cajun spices to stand out more prominently.
Advanced Grilling Techniques
The Benefit of Cooking Shell-On
Keeping the shells on the shrimp during grilling acts as a protective barrier against the intense direct heat. This prevents the delicate proteins from toughening and keeps the interior moist. The shells also help the marinade adhere better to the meat, enhancing the overall flavor.
Identifying Perfect Shrimp Doneness
Shrimp are cooked perfectly when they curl into a loose ‘C’ shape and the flesh changes from translucent to opaque. If they curl tightly into an ‘O’ shape, they are likely overcooked and will be rubbery. Constant monitoring is required because the transition from perfect to overdone happens in seconds.
Using Skewers for Efficiency
Threading shrimp onto skewers prevents them from falling through the grill grates and makes them easier to flip. It also ensures that the heat is distributed evenly across the batch. Ensure the skewers are oiled or soaked if using wood to prevent them from burning.
Customizing the Flavor Profile
Adjusting the Heat Level
The amount of cayenne pepper in both the marinade and the scallion butter determines the spice level. For a milder dish, reduce the cayenne to a pinch in each section. For those who prefer a strong kick, increase the amount of cayenne or add a dash of hot sauce to the butter sauce.
Using Smoked Paprika
Replacing standard paprika with smoked paprika adds a woody, campfire depth to the shrimp. This complements the char from the grill and enhances the overall ‘outdoor’ feel of the recipe. It provides a more complex flavor than the sweetness of regular paprika.
Incorporating Fresh Citrus
While lemon juice is the standard, lime juice can be used for a brighter, more tropical acidity. The acidity is crucial because it cuts through the richness of the butter and the cheddar cheese. Freshly squeezed juice is always superior to bottled versions for this purpose.
Serving and Pairing Suggestions
Adding Sautéed Greens
Serving this dish alongside sautéed collard greens or spinach provides a bitter contrast to the rich grits. A light sauté with garlic and a splash of vegetable broth keeps the greens healthy and flavorful. This adds a nutritional balance to the indulgent main course.
Fresh Vegetable Side Dishes
A cold corn salad or a vinegar-based coleslaw works well to refresh the palate between bites of cheesy grits. These sides provide a crisp texture that contrasts with the soft grits and tender shrimp. Avoid heavy cream-based sides to prevent the meal from becoming overly rich.
Non-Alcoholic Beverage Pairings
A tall glass of unsweetened iced tea with lemon is a traditional accompaniment that cleanses the palate. Sparkling water with a twist of lime also works well to cut through the richness of the cheddar. For a sweeter option, a homemade lemonade provides a tart balance to the spicy Cajun seasoning.
Storage and Reheating Advice
Storing Leftover Grits
Place leftover grits in an airtight container and refrigerate for up to three days. Because grits are high in starch, they will thicken and become a solid mass as they cool. This is normal and can be easily corrected during the reheating process.
The Best Way to Reheat Grits
Reheat grits on the stovetop over low heat rather than in the microwave to avoid hot spots. Add a splash of milk, cream, or water and stir constantly until the mixture returns to a creamy consistency. This restores the emulsion of the butter and cheese.
Handling Leftover Shrimp
Store grilled shrimp in a separate container from the grits to maintain their texture. When reheating, use a quick sear in a pan or a low-heat oven to avoid overcooking them further. Overheating shrimp will lead to a rubbery texture that ruins the dish.
Troubleshooting Common Issues
Fixing Grainy Grits
Graininess in grits usually indicates they have not cooked long enough for the starches to fully break down. Continue simmering them on low heat, whisking frequently, for another 10-15 minutes. Ensure you are using a heavy-bottomed pot to prevent the bottom from scorching.
Preventing Rubbery Shrimp
Rubbery shrimp are the result of overcooking. To avoid this, ensure your grill is properly preheated so the shrimp sear quickly on the outside without overcooking the inside. Remove them from the heat the moment they turn opaque.
Correcting Overly Thick Grits
If the grits become too thick or paste-like, whisk in small amounts of boiling water or warm milk. Add the liquid one tablespoon at a time until the desired porridge-like consistency is achieved. Always use hot liquid to avoid dropping the temperature of the grits.
Frequently Asked Questions
Can I use a cast iron skillet instead of a grill?
Yes, you can achieve a similar result by using a cast iron skillet over high heat. Use a small amount of oil to sear the shrimp until they have a brown crust on both sides. While you lose the smokey flavor of the grill, the texture remains excellent.
What is the best replacement for sharp white cheddar?
If you cannot find sharp white cheddar, Gruyere or Pepper Jack are excellent substitutes. Gruyere adds a nutty, sophisticated flavor, while Pepper Jack increases the spice level. Ensure any cheese used is made with microbial rennet for dietary preferences.
How do I prevent shrimp from sticking to the grill?
Make sure the grill grates are very clean and well-oiled before adding the shrimp. Ensure the grill is at a high temperature; shrimp will release naturally from the grate once a proper sear has formed. Avoid flipping them too early.
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Grilled Cajun Shrimp and Grits
- Total Time: 90 minutes
- Yield: 4 to 6 servings 1x
- Diet: General
Description
Fire up the grill for this variation on Southern Shrimp and Grits! The heat level of Cajun Grilled Shrimp is easily customizable by increasing or decreasing the cayenne pepper in both the shrimp marinade and scallion butter.
Ingredients
- 1–1/2 pounds 16/20 count raw shrimp, shells on
- 1/3 cup olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh thyme
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon freshly-ground black pepper
- 4 cups water
- 1 cup stone ground grits
- 2 tablespoons unsalted butter
- 1–1/2 cups sharp white cheddar cheese, shredded
- 1/2 teaspoon kosher salt, plus additional to taste
- 6 tablespoons unsalted butter, melted and kept warm
- 1 clove garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/4 cup sliced scallions
Instructions
- Devein Shrimp: Using a paring knife or a pair of kitchen shears, make a shallow cut along the back of the shrimp (the curved side), in the middle, from the tip to where the tails begin. Use the tip of your knife or shears to remove the dark vein. Leave shells on the shrimp.
- Marinate: In a medium bowl, whisk together olive oil, lemon juice, garlic, herbs, and spices. Add shrimp and toss to coat. Cover with plastic wrap and marinate, refrigerated, 1 hour.
- Preheat Grill: Preheat grill over medium-high flame for about 15 minutes.
- Prepare Shrimp: Remove shrimp from marinade, shaking off excess, and thread onto skewers. Discard marinade.
- Grill: Oil grill grates and cook shrimp 2-3 minutes per side until grill marks appear and shrimp are just transparent. Do not overcook.
- Peel: Peel shells from shrimp before serving.
- Boil Water: While the shrimp are marinating, bring 4 cups of water to a boil with 1/2 teaspoon kosher salt.
- Add Grits: Slowly whisk in grits.
- Simmer: Reduce heat to a simmer and cook for about 40-50 minutes, until tender and creamy, whisking often. Add additional hot water to the pan if the grits start getting too thick before they’re tender.
- Finish Grits: Stir in unsalted butter and cheddar until melted and creamy. Season to taste with salt.
- Make Scallion Butter: Stir together 6 tablespoons melted butter, minced garlic, paprika, cayenne pepper, kosher salt, and sliced scallions.
- Assemble: Ladle grits into serving bowls. Top each portion with shrimp and drizzle with the scallion butter. Serve immediately.
Notes
If you’re unable to find stone-ground grits, or if the package directions for the grits you’re using differ significantly from those here, follow the brand’s cooking recommendations for 1 cup of dry grits.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 694 kcal
- Sugar: 5 g
- Sodium: 1079 mg
- Fat: 52 g
- Saturated Fat: 23 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 234 mg