Cajun Shrimp and Grits (42g protein!)

Cajun Shrimp and Grits hit the spot when you want something high-protein, yet super comforting. The cajun shrimp is made with a simple blend of homemade cajun spices and it’s served next to creamy grits made with a little Greek yogurt for extra protein.

A bowl of grilled shrimp with creamy grits, garnished with chopped cilantro and served with a side of shredded cabbage and red onion.

Say hello to Linley’s favorite high-protein dinner – cajun shrimp and grits! This is an OG Fit Foodie recipe and we recently retested it in the Fit Foodie kitchen and not a thing changed, it’s that good!

Easy Cajun Shrimp Ingredients

Okay this shrimp recipe. SLAYS. Here’s what you need:

Jumbo shrimp
Cajun seasoning
Red pepper flakes
Garlic cloves
Salt
Avocado Oil

We used our homemade cajun seasoning for this and it’s quite mild. If you use a pre-made seasoning, make sure to decrease according to how much spice you like!

How to Prepare Your Shrimp

This is a 2 step process — marinate and then pan-fry!

Start by seasoning your shrimp with the cajun seasoning, red pepper flakes, salt, and garlic cloves. When you prepare the rest of the recipe, let it sit in the fridge to soak up all that yum yum.
When you’re ready to pan-fry your shrimp, heat the avocado oil in a nonstick pan over medium/high heat. Then, saute your shrimp for 2 minutes on each side or until they reach 145ºF.

Would you rather air fry your shrimp? Check out our air fryer shrimp recipe!

Six images showcasing the creation of Cajun Shrimp and Grits with cabbage salad: raw shrimp, seasoned Cajun cooked shrimp, grits preparation with ingredients, mixed grits, salad ingredients, and a plated dish starring the flavorful shrimp.

What You Need for the Grits

These delicious grits are made with 4 simple ingredients.

Cornmeal
Broth
Greek Yogurt
Parmesan Cheese

Sometimes grits can be a little intimidating, but have no fear. They are so easy to make! All you do is bring the cornmeal and broth to a boil and let it simmer over low heat until the cornmeal breaks down and becomes creamy. After that, you add in the Greek yogurt (sometimes I put in extra Greek for extra creaminess) and parmesan to cream up the grits. They are AMAZING.

Ingredient Substitutions

Feel free to make these grits your own.

Though we used chicken broth, you can use any broth you’d like! You can also use water, your grits just won’t be as flavorful!
We add Greek yogurt for tartness and it’s creaminess, but you can use a little heavy cream or skip it all together!
As for the parmesan, you can use any type of cheese that you would like. It doesn’t have to be parmesan! Goat cheese or shredded cheddar cheese would also be delicious!

A pot on a light surface contains thick yellow grits being stirred with a wooden spoon.

Are grits gluten-free?

Yes, grits are made out of corn, not wheat! So for those of you who are gluten-free, grits are a great side option for you.

How do I eat left over grits?

Left over grits tend to get super thick! All of the moisture is absorbed and you are left with a weird big clump! Have no fear, all you have to do is reheat the grits and add broth until it reaches it’s original consistency!

A white bowl filled with grilled shrimp on a bed of creamy grits, garnished with chopped parsley.

Don’t forget the slaw!

Honestly, the slaw in this cajun shrimp and grits recipe is a must make! It is perfectly light and balances out the heaviness of the grits and the spice of the shrimp!

We are also BIG fans of combining hot and cold in meals. The cold coleslaw is so good with the warmth of the other two parts of this meal!

We make our slaw with our favorite kale slaw mix (we love this one). However, feel free to use a combination of chopped kale and red cabbage!

A bowl of seasoned shrimp atop creamy polenta, garnished with fresh herbs, sliced cabbage, red onion, and cilantro. A lime wedge is partially visible on the side.

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, 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.
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!

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.

Calories: 537 kcal, Carbohydrates: 58 g, Protein: 42 g, Fat: 15 g, Fiber: 8 g, Sugar: 14 g