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Cajun Shrimp and Fresh Corn Grits

Cajun Shrimp and Fresh Corn Grits

Cajun Shrimp and Grits with bursts of fresh corn, tomatoes and creamy white cheddar grits. This 30 minute meal uses simple, fresh ingredients for a flavorful brunch, lunch, or dinner.
Course Dinner
Cuisine Cajun
Diet Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 420kcal


  • Small saucepan with lid
  • Large skillet
  • Mixing bowls


  • 1 lb. raw peeled and deveined shrimp
  • 2 Tbsp. extra-virgin olive oil
  • 1/4 cup finely chopped shallots
  • 1 Tbsp. minced fresh garlic
  • 1 Tbsp. fresh thyme leaves
  • 1 tsp. Creole seasoning (such as Tony Chachere's)*
  • 3/4 tsp. smoked paprika
  • 2 cups water
  • 1 cup whole milk (or milk of choice)
  • 1/2 tsp. salt
  • 3/4 cup yellow corn grits (such as Bob's Red Mill brand)
  • 1/4 cup grated sharp white cheddar cheese
  • 3 Tbsp. butter, divided
  • 1/2 tsp. black pepper
  • 1 cup fresh corn (cut from 1 cob) (sub frozen/thawed or canned corn)
  • 1 cup halved cherry tomatoes
  • 1/4 cup dry white wine (sub 1 Tbsp. white wine vinegar mixed with 3 Tbsp. broth)
  • 1/4 cup sliced green onion for garnish


  • Pat shrimp dry with a paper towel and place in a large bowl. Add olive oil, shallots, garlic, thyme, Creole seasoning, and smoked paprika; toss to combine. Let sit at room temperature while you prepare the grits.
  • Bring water, milk, and salt to a boil in a medium pot. (Watch closely so it doesn't bubble over.) Add corn grits and reduce heat to medium-low. Cook, uncovered, for 10 minutes, stirring occasionally, until thick and creamy. Add cheese, 1 Tbsp. butter, and black pepper; stir continuously until melted and smooth. Stir in fresh corn, turn off heat and cover to keep warm.
  • Heat remaining 2 Tbsp. butter in a large skillet over medium-high. Pour marinated shrimp and residual oil into skillet, and arrange in a single layer. Let cook, undisturbed, for 3 minutes. Add tomatoes and toss to combine. Cook 2 minutes, until tomatoes begin to break down and become jammy. Add white wine (or vinegar and broth mixture); cook 1 minute. 
  • Divide grits evenly between four bowls. Spoon shrimp and sauce overtop, and garnish with green onion. 


*Note: If using unsalted Creole seasoning, add 1/2 tsp. salt to shrimp mixture.
Make-Ahead: Cut the corn from the cob up to 1 day in advance, and store in the refrigerator until ready to use. You can also start marinating the shrimp up to 5 hours ahead. 
Store: Transfer leftovers to an airtight container and refrigerate for 2 days.
Reheat: Transfer shrimp and grits to an 8x8-inch baking dish and bake at 350ºF until heated through.


Serving: 0.5cup grits + 4 oz. shrimp | Calories: 420kcal | Carbohydrates: 34g | Protein: 22g | Fat: 22g | Saturated Fat: 8g | Sodium: 1000mg | Fiber: 3g | Sugar: 5g