New Orleans Shrimp and Grits Recipe: 5 Easy Steps to Try

Tired of bland, uninspiring shrimp and grits? Many people struggle to achieve that signature creamy texture and bold, smoky flavor that makes this dish a Southern favorite. Whether your grits turn out lumpy or your shrimp end up rubbery, small mistakes can keep this comforting meal from reaching its full potential.

But don’t worry—this New Orleans Shrimp and Grits Recipe is packed with Creole-inspired flavors and simple techniques to guarantee mouthwatering results every time. With a perfectly balanced spice blend, buttery smooth grits, and tender, juicy shrimp, this dish will instantly transport you to the heart of Louisiana.

As a seasoned home cook passionate about Southern cuisine, I’ve tested and refined this New Orleans Shrimp and Grits recipe to make it foolproof, even for beginners. By following these easy steps, you’ll master the art of shrimp and grits, whether you’re cooking a comforting meal for your family or hosting a weekend brunch.

Why This Recipe Works

This New Orleans Shrimp and Grits Recipe stands out for several reasons:

Bold, Authentic Flavor – A perfectly balanced blend of Cajun spices and smoky andouille sausage gives this dish a signature New Orleans kick.
Quick and Convenient – With a prep time of just 15 minutes and a cook time of under 30 minutes, this meal comes together in no time.
Customizable for Any Occasion – Whether you’re making it for a weeknight dinner or a weekend brunch, it’s easy to adjust spice levels and toppings.
Creamy, Lump-Free Grits – This recipe includes simple techniques to ensure smooth, buttery grits without any clumps.
Perfectly Cooked Shrimp – Say goodbye to rubbery shrimp! Follow these steps for juicy, tender seafood every time.

By using high-quality ingredients and traditional cooking methods, you can achieve a dish that’s rich in flavor yet simple to prepare.

Tips for Perfect Shrimp and Grits

Choosing the Best Shrimp

Fresh, high-quality shrimp is the key to a successful dish. Look for shrimp that are firm, slightly translucent, and smell like the ocean. If using frozen shrimp, choose wild-caught varieties over farm-raised for the best flavor. Always peel and devein them before cooking to avoid any gritty textures in your dish.

For extra depth of flavor, consider using Gulf shrimp, which are known for their sweet, delicate taste.

Picking the Right Grits

For ultra-creamy grits, opt for stone-ground varieties over instant or quick grits. Stone-ground grits take a little longer to cook, but the improved texture and rich flavor are well worth the wait. If you prefer a smoother texture, try white corn grits instead of yellow.

Pro tip: Cook grits in a mix of water and milk (or heavy cream) for extra creaminess. A dash of butter at the end enhances their richness.

Substitutions & Variations

Cheese Lovers: If you want extra indulgence, stir in sharp cheddar, Gouda, or Parmesan cheese into the grits.
Spice Level Adjustment: Love heat? Add a dash of cayenne pepper or serve with hot sauce on the side. If you prefer a milder version, use smoked paprika instead of cayenne.
Meat Alternatives: Swap out andouille sausage for bacon or smoked turkey if needed. If you’re interested in exploring other hearty, flavorful Southern-inspired dishes, you might love this Cajun Shrimp and Grits Recipe.

By understanding the core ingredients and preparation methods, you can easily tweak this dish to suit your taste.

Ingredients & Preparation

Ingredients You’ll Need

For the Shrimp:

1 lb large shrimp (peeled and deveined)
1 tbsp Cajun seasoning
1 tbsp olive oil
1 tbsp unsalted butter
2 cloves garlic (minced)
½ cup andouille sausage (sliced)
Juice of 1 lemon
¼ cup green onions (chopped)

For the Grits:

1 cup stone-ground grits
2 cups water
2 cups whole milk (or heavy cream for extra richness)
2 tbsp unsalted butter
½ cup shredded sharp cheddar cheese (optional)
Salt and black pepper to taste

Preparing the Grits

In a medium saucepan, bring water and milk to a gentle boil.
Slowly whisk in the grits to prevent clumping.
Reduce heat to low and simmer, stirring occasionally, for about 20-25 minutes.
Stir in butter, cheese (if using), salt, and pepper. Keep warm while preparing the shrimp.

Cooking the Shrimp

In a large skillet, heat olive oil over medium heat. Add andouille sausage and cook until browned.
Add butter and garlic, sautéing for about 30 seconds until fragrant.
Toss in the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque.
Squeeze lemon juice over the shrimp, sprinkle with green onions, and remove from heat.

Once everything is prepared, serve the creamy grits topped with the flavorful shrimp and sausage mixture. A side of Cowboy Cornbread Casserole pairs beautifully with the New Orleans Shrimp and Grits for an even heartier meal!

Step-by-Step Cooking Instructions

Now that you have your ingredients prepped and ready, it’s time to cook up a delicious New Orleans Shrimp and Grits. Follow these simple steps to achieve restaurant-quality results.

Pre-Cooking Prep

Before turning on the stove, take a few moments to prepare:

Pat the shrimp dry – This prevents excess moisture, ensuring they sear beautifully instead of steaming.
Season generously – Coat the shrimp in Cajun seasoning for bold, New Orleans-inspired flavor.
Slice the andouille sausage – Cutting it into thin rounds creates the perfect balance of meaty texture in every bite.
Mince the garlic and chop the green onions – Prepping aromatics ahead of time makes everything move quickly once you start cooking.

With everything measured and ready, you’re set for a smooth cooking process.

Cooking the Grits

Stone-ground grits take a little patience, but the creamy texture makes them well worth the effort.

Heat the liquids – In a medium saucepan, bring 2 cups of water and 2 cups of whole milk (or heavy cream) to a gentle boil.
Gradually whisk in the grits – Adding them slowly prevents lumps from forming.
Simmer on low – Stir occasionally, cooking for about 20-25 minutes, or until the grits are tender.
Enhance the flavor – Stir in butter, shredded cheddar cheese (if using), salt, and black pepper.
Keep warm – Reduce heat to the lowest setting while you prepare the shrimp. If they become too thick, stir in a splash of milk or water to loosen them up.

Cooking the Shrimp and Sausage

Brown the sausage – Heat olive oil in a large skillet over medium heat, then cook the sliced andouille sausage until it starts to caramelize. This brings out its smoky richness.
Add butter and garlic – Stir for about 30 seconds until the garlic turns fragrant but not browned.
Cook the shrimp – Spread the shrimp in a single layer and let them sear for 2-3 minutes on one side. Flip and cook for another 2 minutes, just until pink and opaque. Overcooking can make them rubbery, so remove them from heat as soon as they’re done.
Deglaze with lemon juice – A quick squeeze of fresh lemon adds brightness and enhances the flavors.
Garnish with green onions – This final touch brings freshness to balance the spice.

Doneness Check

Shrimp cook quickly, but knowing when they’re perfectly done ensures the best texture. Look for these signs:

Pink and opaque color – Undercooked shrimp appear translucent, while overcooked shrimp become tough.
A slight curl – Perfectly done shrimp resemble a loose “C” shape. If they form a tight “O,” they’re likely overcooked.

Resting and Serving

Unlike meat, shrimp don’t require extensive resting time. However, letting them sit for just 1-2 minutes in the hot skillet after cooking allows the flavors to settle.

Once rested, plate the shrimp and sausage mixture over a generous serving of creamy grits. Enjoy immediately for the best taste and texture!

Pro Tips for a Perfect Meal

Want to make sure your New Orleans Shrimp and Grits Recipe turns out flawless? Keep these expert tips in mind.

Avoiding Tough, Overcooked Shrimp

Always cook shrimp over medium heat—too high can burn the outside before the inside is done.
Don’t overcrowd the pan—this prevents proper searing and can lead to steaming instead of browning.
Cook shrimp last to keep them tender and juicy.

The Right Tools for the Job

Cast-Iron Skillet – Ideal for achieving golden-browned sausage and perfectly seared shrimp.
Whisk – Helps create lump-free grits by breaking up clumps as they cook.
Instant-Read Thermometer – While shrimp are best judged by appearance, an internal temp of 120-130°F ensures they’re done.

Storing & Reheating Leftovers

Refrigeration: Keep shrimp and grits in separate airtight containers for up to 3 days.
Reheating: Warm grits over low heat with a splash of milk to restore creaminess. For shrimp, reheat gently in a skillet with a bit of butter to avoid overcooking.
Freezing: Grits can be stored for up to 3 months, but cooked shrimp are best enjoyed fresh.

Flavor Variations

Want to put your own spin on the New Orleans Shrimp and Grits ? Try these delicious variations!

Make It Spicier 🌶

Add a pinch of cayenne or red pepper flakes for extra kick.
Stir in a bit of hot sauce—Louisiana-style for authenticity.
Serve with spicy pickled jalapeños alongside for an extra layer of heat.

Low-Carb & Keto-Friendly Version

Swap grits for cauliflower mash – A creamy, flavorful alternative with fewer carbs.
Use smoked turkey sausage instead of andouille for lower fat content.

Global Inspirations

Italian Twist – Stir in Parmesan cheese and top with sun-dried tomatoes for a Mediterranean take.
Creole-Inspired – Add bell peppers and a dash of Worcestershire sauce for even bolder Louisiana flavor.

What to Serve with New Orleans Shrimp and Grits

Looking for the perfect side dish? Pair your shrimp and grits with:

Collard greens – A classic Southern side that balances the richness.
Honey cornbread – The perfect mix of sweet and savory.
Roasted asparagus – A fresh, light contrast to the creamy grits.

Want a complete Southern feast? Try this delicious Cowboy Cornbread Casserole for a hearty side!

Frequently Asked Questions

Can I Use Frozen Shrimp?

Yes! If using frozen shrimp, thaw them overnight in the refrigerator or under cold running water before cooking. Always pat them dry to ensure proper searing.

How Do I Fix Lumpy Grits?

If your grits become clumpy:

Whisk vigorously to break up lumps as they cook.
Add a bit of warm milk or water while stirring to smooth them out.

Can I Make This Ahead of Time?

Yes! Prepare the grits up to a day in advance and reheat with milk. Cook the shrimp fresh for the best flavor and texture.

Try This New Orleans Shrimp and Grits Recipe Tonight!

Now that you have all the tools and tips, it’s time to bring bold Louisiana flavors to your table. This New Orleans Shrimp and Grits Recipe is perfect for a comforting dinner, a brunch showstopper, or a special weekend treat.

Want to explore more variations? Check out this New Orleans Shrimp and Grits Recipe for another delicious take on this Southern favorite!

Join thousands of home cooks who have fallen in love with this dish. After trying it, feel free to experiment with your own flavors and share your experience!

Looking for more Southern comfort food? Check out our Cajun Shrimp and Grits Recipe next!