BBQ Shrimp and Grits Recipe: Spicy Cajun Kick With Creamy Beds

This dish brings coastal flavors to your table with a creamy foundation and bold Cajun spices. I developed this version after years of perfecting the balance between heat and richness.

The shrimp soak up smoky, spicy notes while the grits provide the ideal creamy contrast. It’s a restaurant-quality meal that’s simpler to make than you’d expect.

Ingredients for Bbq Shrimp and Grits

Rich, smoky shrimp meet silky grits for a dish that feels fancy but comes together fast.

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The shrimp are the star, so splurge on wild-caught Gulf shrimp if you can—Whole Foods or a trusted seafood counter will have the good stuff. Stone-ground grits are non-negotiable (the instant kind turns gummy). I grab mine from Anson Mills online, but most supermarkets carry a decent brand. The Cajun seasoning should pack heat—Tony Chachere’s is a classic choice, but any bold blend works.

No Gulf shrimp? Large tiger shrimp from the freezer section work in a pinch (thaw first). For a milder kick, cut the Cajun seasoning by half and add a pinch of smoked paprika. Out of BBQ sauce? Ketchup plus a dash of liquid smoke gets you close. The grits can be swapped for polenta, but keep the ratio the same. And if you’re out of heavy cream, whole milk with a pat of extra butter does the trick.

Leftovers? Reheat gently—the grits will thicken, so stir in a splash of broth or water. Shrimp keeps for 2-3 days in the fridge, but the grits are best fresh. For make-ahead, cook the grits separately and combine just before serving (worth the extra minute).

Step-by-Step Instructions for BBQ Shrimp and Grits

Here’s the method. Straightforward, tested, works every time.

Step 1: Cook the Stone-Ground Grits to Creamy Perfection

Bring the 4 cups Chicken Broth to a boil in a medium saucepan over medium-high heat. This is your liquid base—using broth instead of water infuses the grits with rich, savory depth from the start.

Whisk in the 1 cup Stone-Ground Grits, then immediately reduce heat to low. Cook for 20-25 minutes, stirring frequently with a wooden spoon, until the grits thicken and pull away from the sides of the pan. Stir in the 0.5 cup Heavy Cream and 2 tablespoons of the 0.5 cup Unsalted Butter until melted. The texture should be smooth and creamy, like porridge. Add the 1 tsp Salt and 0.5 tsp Black Pepper now for even seasoning.

Step 2: Season and Sear the Shrimp with Bold Flavors

Pat the 1.5 lb Large Shrimp dry with paper towels—this ensures a good sear instead of steaming. Toss them in a bowl with the 2 tbsp Cajun Seasoning, making sure each piece is evenly coated. The seasoning should cling to the shrimp, creating a vibrant red crust.

Heat the remaining butter in a large skillet over medium-high heat until it melts and just starts to foam. Add the shrimp in a single layer (work in batches if needed) and sear for 2-3 minutes per side until they turn opaque and pink with slightly charred edges. Remove the shrimp from the pan and set aside—they’ll finish cooking in the sauce.

Step 3: Build the Spicy, Smoky BBQ Sauce

In the same skillet, reduce heat to medium and add the minced 4 cloves Garlic Cloves. Sauté for 30 seconds until fragrant but not browned. Immediately add the 0.75 cup BBQ Sauce, 1 tbsp Worcestershire Sauce, and 1 tbsp Hot Sauce. Stir to combine, scraping up any browned bits from the shrimp—this is pure flavor.

Let the sauce simmer for 2-3 minutes until it thickens slightly and the flavors meld. The mixture should be glossy and coat the back of a spoon. Squeeze in the juice from the 1 whole Lemon and stir well. This brightens the rich, smoky sauce and balances the heat.

Step 4: Combine and Garnish for a Restaurant-Worthy Finish

Return the shrimp to the skillet with the sauce, tossing gently to coat each piece evenly. Cook for an additional 1-2 minutes just to heat everything through. The shrimp should be fully cooked, and the sauce should cling beautifully to each one.

Spoon the creamy grits into shallow bowls and top with the BBQ shrimp and extra sauce. Garnish with thinly sliced 4 whole Green Onions for a pop of color and freshness. Serve immediately with lemon wedges on the side for an extra zing. The grits should be velvety, the shrimp juicy, and every bite packed with smoky, spicy, tangy flavor.

Make-Ahead Tips for This Dish

Prep the Shrimp

Season the 1.5 lb Large Shrimp with 2 tbsp Cajun Seasoning up to 8 hours ahead and refrigerate in a sealed container. This lets the bold flavors penetrate deeply. Keep them cold until ready to cook.

Make the Grits

Cook the 1 cup Stone-Ground Grits in 4 cups Chicken Broth as directed, but stop when they’re just tender—about 18 minutes. They’ll finish cooking when reheated, preventing a gluey texture.

Store Separately

Let both components cool completely before transferring to airtight containers. The grits will thicken as they chill, so stir in ¼ cup warm broth when reheating. This keeps them creamy. ❄️

Reheat Gently

Warm the grits in a saucepan over low heat, stirring frequently. Microwave the shrimp in 30-second bursts to avoid overcooking. Combine just before serving for the best texture.

Sauce Last Minute

Make the BBQ sauce fresh—it takes 5 minutes and tastes best hot. Use 0.75 cup BBQ Sauce, 1 tbsp Worcestershire, and 1 tbsp Hot Sauce as in the recipe. 🔥

Garnish Fresh

Slice the 4 whole Green Onions and prep lemon wedges right before serving. These final touches add brightness and color that don’t hold up well if prepped too early.