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Quick Flavorful Cajun Shrimp and Grits Recipe with Andouille Corn Succotash

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A fast and flavorful Cajun shrimp and creamy grits dish topped with smoky andouille corn succotash, perfect for busy weeknights and cozy dinners.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Cajun seasoning
  • 2 tablespoons olive oil or butter
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper, to taste
  • 1 cup quick-cooking grits
  • 4 cups water or chicken broth
  • 1/2 cup whole milk or cream
  • 2 tablespoons unsalted butter, softened
  • 1 cup shredded sharp cheddar cheese (optional)
  • Salt, to taste
  • 1 cup fresh or frozen corn kernels
  • 4 ounces andouille sausage, sliced
  • 1 small bell pepper, diced (red or green)
  • 1/2 cup chopped green onions
  • 1 tablespoon olive oil or butter
  • Salt and pepper, to taste
  • Pinch of smoked paprika (optional)

Instructions

  1. Prepare the grits: In a medium saucepan, bring 4 cups of water or chicken broth to a boil. Slowly whisk in 1 cup of quick-cooking grits to avoid lumps. Reduce heat to low and simmer, stirring occasionally, for about 5 minutes until thickened but still creamy. Stir in 1/2 cup milk or cream, 2 tablespoons unsalted butter, and 1 cup shredded cheddar cheese. Add salt to taste. Keep warm.
  2. Cook the andouille corn succotash: Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add sliced andouille sausage and cook until browned and slightly crisp, about 4 minutes. Add diced bell pepper and corn kernels, stirring occasionally. Cook for another 5 minutes until vegetables are tender but still vibrant. Stir in chopped green onions, smoked paprika, and season with salt and pepper. Remove from heat and keep warm.
  3. Sauté the shrimp: In the same skillet, heat 2 tablespoons olive oil or butter over medium-high heat. Toss shrimp with 1 tablespoon Cajun seasoning, salt, and pepper. Add garlic to the pan and cook for 30 seconds until fragrant. Add shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Squeeze fresh lemon juice over shrimp before removing from heat.
  4. Assemble the dish: Spoon creamy grits into bowls. Top with a scoop of andouille corn succotash, then layer the Cajun shrimp on top. Garnish with chopped green onions or fresh parsley if desired.

Notes

If grits get too thick while resting, stir in a splash of milk or water to loosen. Avoid overcrowding the skillet when cooking shrimp to get a perfect sear. Adding a dash of hot sauce before serving adds a nice punch. For gluten-free, verify seasoning and sausage labels. For lighter versions, swap cream for almond milk or use turkey sausage. Seasonal vegetable swaps work well.

Nutrition

Keywords: Cajun shrimp and grits, quick shrimp recipe, andouille corn succotash, Southern comfort food, spicy shrimp, creamy grits

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