This cajun honey butter shrimp and grits are full of plump and juicy shrimp, creamy grits with smoked gouda, and sweet and spicy seasonings.
Looking for an easy and delicious dinner that’s economical to boot?
This cajun honey butter shrimp and grits is a popular Southern dish for a reason!
It has plump and juicy shrimp, cooked with spicy cajun seasonings and sweet honey, served over creamy grits made with milk and smoked gouda cheese.
Trust me, If you’re a fan of Southern cuisine, then you’re in for a real treat with this Cajun Honey Shrimp and Grits!
Love this but craving spicy shrimp? Try my Cajun Shrimp Fettuccine Alfredo or my Spicy Shrimp Over Creamy Polenta.
Ingredients for cajun honey butter shrimp and grits
For grits:
- Chicken stock – Feel free to use your favorite homemade or store-bought variety.
- Corn grits – These will cook up creamy and delicious.
- Smoked gouda cheese – Smoked gouda will add a yummy smoky flavor.
- Heavy cream and butter – These will help the texture and creaminess of the grits.
For shrimp:
- 1 pound raw peeled and deveined medium-sized shrimp – Delicious and plump, the star of the dish!
- Cajun seasoning – This blend of spices is earthy, spicy, and herbaceous.
- Butter – This is our fat of choice for cooking our shrimp.
- Honey – Honey will add a slight sweetness to the shrimp.
- Lemon juice – Lemon juice will add a bright burst of lemony freshness.
- Brown sugar – Brown sugar will add a deep molasses and sweet flavor.
- Dijon mustard – Dijon will add a tangy and zippy bite!
How to devein shrimp?
After removing the shell, you’ll notice a black line running along the back of the shrimp.
This is called the “vein” of the shrimp.
To remove this, simply use some kitchen scissors and cut along the backside of the shrimp, and pull out the vein.
Alternatively, you can purchase shrimp already deveined for you, or ask your local fishmonger!
What are grits?
Grits are a popular dish in the south made from ground corn.
It’s different from Italian polenta in that polenta isn’t as creamy, and is made from a different type and size of ground corn.
Grits can be eaten for breakfast–with a little maple syrup and butter–or for dinner with protein and veggies.
Yummy additions
Here are some great ideas for delicious foods to add to your cajun honey butter shrimp and grits:
- Bell peppers
- Asparagus
- Onions
- Bacon
- Green onions
Storage and leftovers
Cajun honey butter shrimp and grits are best eaten the day it’s made.
If you do have any leftover grits, simply store them in an airtight container in the refrigerator for up to 3 days.
To reheat cold grits, add them to a pot on the stove, and you may need to add a little extra stock to help thin them back out and heat up properly.
More shrimp recipes
- Looking for something to put on the grill? Try my Chimichurri Grilled Shrimp Skewers
- Craving something Asian inspired? Try my Spicy Shrimp Egg Roll Skillet
- Love all things spicy? Try my Chipotle Shrimp Fajita Bowls
- Need something with pasta? Try my Pasta with Shrimp and Feta
Cajun Honey Butter Shrimp and Grits
This Cajun honey butter shrimp and grits are full of plump and juicy shrimp, creamy grits with smoked gouda, and sweet and spicy seasonings.
Ingredients
For grits:
- 4 cups chicken stock
- 1 cup corn grits
- 1 cup smoked gouda cheese, shredded
- ¼ cup heavy cream
- 2 tablespoons salted butter
For shrimp:
- 1 pound raw medium sized shrimp, peeled and deveined
- 1 tablespoon Cajun seasoning
- 1 (4 ounce) stick salted butter
- 3 tablespoons honey
- 1 lemon wedge
- 1 teaspoon brown sugar
- 1 teaspoons Dijon mustard
Instructions
For grits:
- In a medium-sized saucepot add chicken stock and set over medium-high heat.
- Bring the stock to a boil and add the grits.
- Reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
- Add the shredded cheese, heavy cream, and butter.
- Stir it in until melted, turn off the heat, cover, and set aside.
For shrimp:
- Season your shrimp with Cajun seasoning and set aside.
- Add a 12-inch high-sided skillet to a burner over medium heat.
- Add butter and let melt.
- Once melted, add the prepared shrimp, lemon wedge, brown sugar, and Dijon mustard.
- Saute until the shrimp is opaque, about 3-5 minutes. The shrimp should curl a little, be careful not to overcook, you don’t want to end up with rubbery shrimp!
- Between four bowls or plates, spread a layer of grits and spoon the shrimp and butter sauce on top.
- Top with chopped green onions for serving, if desired. Serve immediately.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 410Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 80mgSodium: 1498mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 15g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
