Cajun Shrimp and Grits Breakfast Bowl

Name: Cajun Shrimp and Grits Breakfast Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb large shrimp (31-40 count), peeled, deveined; 2 tsp Cajun seasoning; 1 cup stone-ground grits (not instant); 4 cups water; 1 cup low-sodium chicken stock; 4 tbsp unsalted butter; 1/2 cup sharp cheddar cheese, shredded; 1/4 cup heavy cream; 1/2 cup green bell pepper, finely diced; 1/2 cup yellow onion, finely diced; 2 celery stalks, finely diced; 4 garlic cloves, minced; 2 tbsp olive oil; 1 tsp Louisiana-style hot sauce; 2 tbsp fresh lemon juice; 4 green onions, sliced; 1 tsp kosher salt

Bold Cajun-spiced shrimp served over creamy stone-ground grits with a drizzle of pan sauce, bringing New Orleans flair to your morning table.

40 minMediumServes 4490 cal/serving

CajunBreakfastStovetopHigh ProteinLow CarbNut-FreeLow-SodiumAlcohol-Free

Ingredients

1 lb large shrimp (31-40 count), peeled, deveined
2 tsp Cajun seasoning
1 cup stone-ground grits (not instant)
4 cups water
1 cup low-sodium chicken stock
4 tbsp unsalted butter
1/2 cup sharp cheddar cheese, shredded
1/4 cup heavy cream
1/2 cup green bell pepper, finely diced
1/2 cup yellow onion, finely diced
2 celery stalks, finely diced
4 garlic cloves, minced
2 tbsp olive oil
1 tsp Louisiana-style hot sauce
2 tbsp fresh lemon juice
4 green onions, sliced
1 tsp kosher salt

Instructions

1

In a medium saucepan, bring 4 cups water and 1 cup low-sodium chicken stock to a boil over high heat. Season with half of 1 tsp kosher salt. Slowly whisk in 1 cup stone-ground grits (not instant), reduce heat to low, and cook, stirring frequently, until thickened, about 20 minutes.
2

Stir in half of 4 tbsp unsalted butter, all of the 1/2 cup shredded sharp cheddar cheese, and 1/4 cup heavy cream into the cooked grits. Season to taste and keep warm over the lowest heat, stirring occasionally.
3

Pat 1 lb peeled, deveined large shrimp (31-40 count) dry and toss with 2 tsp Cajun seasoning and the remaining kosher salt.
4

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1/2 cup finely diced yellow onion, 1/2 cup finely diced green bell pepper, and 2 finely diced celery stalks (the Cajun trinity) and cook until softened, about 4 minutes. Add 4 minced garlic cloves and cook 1 minute more.
5

Push vegetables to one side and add the remaining unsalted butter to the skillet. Add seasoned large shrimp (31-40 count) in a single layer and cook until pink and opaque, about 2 minutes per side. Shrimp should reach an internal temperature of 145°F (63°C).
6

Stir 1 tsp Louisiana-style hot sauce and 2 tbsp fresh lemon juice into the skillet, scraping up any browned bits.
7

Spoon grits into bowls, top with shrimp and the pan sauce, and garnish with 4 sliced green onions.

Questions

Can I make Cajun Shrimp and Grits Breakfast Bowl dairy-free?

Yes. The dairy in this entry is 4 tbsp unsalted butter, 1/2 cup sharp cheddar cheese, shredded, 1/4 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How long does Cajun Shrimp and Grits Breakfast Bowl keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Cajun Shrimp and Grits Breakfast Bowl?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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