Easiest 20-Minute Pappadeaux Shrimp and Grits Recipe

15 minutes Cook
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Shrimp and Grits is one of the most popular Cajun seafood dishes in the entire country. Known for the beautifully Cajun-cooked shrimp, this is one of the best dishes you can eat from Cajun cuisine. The Cajun Shrimp and creamy Grits are the stars of this dish and for good reason. In this article, we will teach you how to make the Pappadeaux Shrimp and Grits recipe!

Dish Origin

Originating in South Louisiana, this dish has been eaten in the South for years. Made even more famous by Pappadeaux Seafood Kitchen, this dish continues its rise in popularity across the American landscape. It is an accessible dish into Cajun cuisine and one that leaves diners wanting to try more.

Pappadeaux Shrimp and Grits Recipe

Keys To Success


For this recipe, I would definitely use Jumbo Shrimp. You want shrimp with some bite that will hold up being boiled in a Cajun Style. Jumbo Shrimp offer a great bite and also often taste great. The larger the shrimp, the better as they are the star of the show in this dish.

Some will also want to marinate the shrimp before cooking. A marinade of oil, lemon juice, and Cajun seasoning is a simple marinade I prefer. To know exactly how long shrimp can marinade in the fridge read this article.


Many home cooks are afraid of grits, and you shouldn’t be. Instant grits are relatively easy to make and are pretty foolproof. Going low and slow in the beginning when heating up grits is the best to avoid overcooking them and to allow them to cook properly. You also want to eat them pretty soon after cooking to avoid drying out and over-thickening.

Seasoning The Boil

Do not be afraid to really season the water used to cook the shrimp. This is the main way the shrimp will get any Cajun flavor, so ensuring the water is properly seasoned is key. Also, that water after cooking does have flavor and can act as a light sauce over the grits so be sure to retain some for the best final dish.

Pappadeaux Shrimp and Grits Recipe: Cajun Cuisine In Your Kitchen

This dish is one that highlights amazing seafood, tasty spices, and the down-home feel of making grits. It is a filling, savory and tantalizing dish due to all of the different ingredients at play. It is also relatively simple to make as long as you care to follow time  and heat instructions. Bring home Cajun cooking with this awesome Pappadeaux Shrimp and Grits recipe, and allow yourself to enjoy what is loved from the South of Louisiana.

Pappadeaux Shrimp and Grits Recipe

prep time
5 minutes
cooking time
15 minutes
total time
20 minutes


  • 2 Saucepots


  • 1 lb of Shrimp, peeled and deveined

  • 1 Cup of Instant Grits

  • ¼ Cup of Butter

  • ½ Cup Parmesan Cheese

  • ¼ Cup Green Onions, sliced

  • 1 Garlic Clove, minced

  • ½ teaspoon of Salt

  • Pinch of Black Pepper

  • 1 teaspoon Cayenne Pepper

  • 1-2 Cups of Chicken Stock

  • ½ Cup of Heavy Cream

  • Cajun Seasoning (For Shrimp Water)


In a sauce pot, bring water to a boil. Add in Cajun seasoning until the water is seasoned well. Add in the shrimp and cook for 2 minutes. Remove with a slotted spoon and reserve a small amount of liquid.
In a pot, add the butter and stir until melted. Add in the green onions and sweat until opaque. Then add in the garlic and sweat for 1 minute.
Add in the instant grits and then 1 cup of chicken stock and heavy cream. Bring to a boil, then turn down the heat and cook on slow, stirring and adding more stock as needed. The grits should cook within 5 minutes and be creamy with a soft bite.
At this point add in the salt, pepper, cheese, and cayenne. The grits should be well-seasoned, creamy, and soft.
Serve the cooked shrimp and Cajun liquid over the grits. Enjoy immediately.
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About author
Ray Delucci is a chef and content creator with over 10 years of experience in the restaurant industry. He has worked managing restaurants, in food manufacturing and food product development. He is also the creator of Line Cook Thoughts, a podcast and social media brand focused on sharing the thoughts of everyday cooks in the food world. He is currently located in the Greater Chicago Area.
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