I still remember the first time I layered rich, cheesy stone‑ground grits with a Cajun‑spiced red snapper and a scattering of buttery shrimp — it felt like a Southern Sunday plated in 30 minutes. This Red Snapper Shrimp Grits Cajun recipe brings creamy, comforting grits together with spice‑kissed seafood and a velvety creole‑style cream sauce. It’s a dish that works for a cozy weeknight, a special brunch, or any time you want restaurant flair at home. If you like seafood with bold seasoning, this is one to bookmark — and if you’re curious how it compares to classic seafood dishes, check out this shrimp francese take for another quick seafood winner.
Why you’ll love this dish
This recipe balances textures and flavors: creamy, cheesy grits; tender, flaky red snapper; and plump, garlicky shrimp all pulled together by a Cajun cream sauce with a smoky finish. It’s forgiving, fast once you time components, and impressive on the plate.
“A perfect weeknight showstopper — the grits are silky and the Cajun sauce has just the right heat.” — weekend tester
Reasons to make it:
- Fast enough for a weeknight if you prep the grits or sauce in advance.
- Uses pantry staples (grits, butter, canned broth) with fresh seafood for big payoff.
- Great for entertaining: everyone gets their own fillet and a mound of grits.
- Easily adjusted for heat and dairy preferences.
If you want a playful dessert after this savory meal, consider something simple and fun like chocolate‑covered potato chips to keep the Southern vibe but end on a sweet, crunchy note.
How this recipe comes together
This recipe breaks into four main steps so timing is straightforward:
- Cook the stone‑ground grits slowly until creamy.
- Season and sear shrimp quickly; hold warm.
- Pan‑sear red snapper fillets until just cooked through.
- Use the skillet fond to build a Cajun‑creamed sauce with Parmesan; finish and assemble.
If you like to multitask, start the grits first and cook seafood and sauce while they finish their final simmer. The grits take the longest (20–25 minutes), so they set the pace.
What you’ll need
- 240 g stone‑ground grits
- 960 ml chicken broth or water (broth for more flavor)
- 240 ml heavy cream (plus extra 240 ml later for the sauce)
- 28 g unsalted butter (plus 14 g + 28 g used throughout)
- 60 g shredded cheddar cheese
- Salt and black pepper, to taste
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil (for shrimp)
- 14 g unsalted butter (for shrimp)
- 1 tablespoon Cajun seasoning (for shrimp)
- 2 garlic cloves, minced (for shrimp)
- 2 red snapper fillets (about 170 g each)
- 15 ml olive oil (for snapper)
- 14 g unsalted butter (for snapper)
- 1 tablespoon Cajun seasoning (for snapper)
- 240 ml heavy cream (for sauce)
- 120 ml chicken broth (for sauce)
- 28 g unsalted butter (for sauce)
- 1 tablespoon Cajun seasoning (for sauce)
- 1 teaspoon smoked paprika (for sauce)
- 2 garlic cloves, minced (for sauce)
- 50 g grated Parmesan cheese (for sauce)
- 1 teaspoon hot sauce (optional)
Ingredient notes and swaps:
- Stone‑ground grits give the creamiest texture. Quick grits or polenta can be used in a pinch but cook times and liquid ratios differ.
- Use low‑sodium chicken broth if you’re watching salt; adjust at the end.
- For dairy‑free: replace heavy cream with full‑fat coconut milk and butter with olive oil; omit Parmesan.
Step-by-step instructions
- Make the grits: In a medium saucepan, bring 960 ml chicken broth (or water) to a boil. Gradually whisk in 240 g stone‑ground grits. Reduce heat to low and simmer uncovered, stirring frequently, for 20–25 minutes until the grits are thick and creamy. Stir in 240 ml heavy cream, 28 g unsalted butter, and 60 g shredded cheddar. Season with salt and black pepper to taste. Cover and keep warm on the lowest burner.
- Cook the shrimp: Toss 225 g shrimp with 1 tablespoon Cajun seasoning. Heat 15 ml olive oil and 14 g unsalted butter in a large skillet over medium‑high. Add 2 minced garlic cloves and sauté 30 seconds. Arrange shrimp in a single layer and cook 2–3 minutes per side until pink and opaque. Remove shrimp and keep warm.
- Pan‑sear the snapper: Pat 2 red snapper fillets dry and season both sides with 1 tablespoon Cajun seasoning. In the same skillet, add 15 ml olive oil and 14 g unsalted butter over medium‑high. Cook fillets 3–4 minutes per side until golden and just cooked through (internal temperature ~63°C / 145°F). Transfer to a plate and tent with foil.
- Make the Cajun cream sauce: Lower heat to medium. Melt 28 g unsalted butter in the skillet. Add 2 minced garlic cloves and sauté 1 minute. Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Pour in 120 ml chicken broth and simmer 2 minutes to deglaze and reduce slightly. Add 240 ml heavy cream and simmer 2 more minutes until slightly thickened. Stir in 50 g grated Parmesan and 1 teaspoon hot sauce if using; heat until smooth. Taste and adjust seasoning.
- Plate: Spoon warm grits onto plates. Place a red snapper fillet on each and arrange Cajun shrimp on top. Generously drizzle with the Cajun cream sauce and serve immediately.
How to plate and pair
- Plating: Spoon a shallow mound of grits in the center. Lay the snapper fillet on top, then fan shrimp over the fillet so guests get seafood, fish, and grits in one bite. Finish with a sprinkle of chopped parsley or sliced green onion for color.
- Pairings: Bright, acidic sides balance the richness — try a crisp cucumber‑tomato salad or a simple lemony arugula salad. For drinks, a chilled Sauvignon Blanc or a light, effervescent beer works well. If you want a surf‑and‑turf approach, pair this with a hearty sauce like a red‑wine mushroom jus alongside grilled steak; see this red wine and mushroom jus for inspiration.
- For guests who want heat, serve extra hot sauce at the table.
Storage and reheating tips
- Refrigerator: Store leftovers in airtight containers. Seafood with cream sauce will keep for 1–2 days in the fridge. Grits alone can last 3–4 days but the texture may firm up.
- Freezing: Not recommended for cream sauces or cooked seafood — the texture and separation on thawing suffer. You can freeze uncooked grits (dry) but not the finished meal.
- Reheating: Gently reheat grits over low heat with a splash of milk or water to loosen them. Warm sauce over low heat, stirring; if it’s split, whisk in a little butter or an emulsifier like a spoonful of Dijon mustard to bring it together. Reheat seafood briefly — overcooking will make it rubbery.
- Food safety: Refrigerate within 2 hours of cooking. Reheat leftovers to at least 74°C (165°F).
Helpful cooking tips
- Use a heavy‑bottomed saucepan for grits to prevent scorching. Stir often.
- Toast the Cajun seasoning in the pan briefly with butter to bloom its flavors before adding liquid.
- Don’t overcrowd the pan when searing fish or shrimp; you want color, not steam. Cook in batches if necessary.
- If the cream sauce gets too thick, thin with a little chicken broth. If it’s too thin, simmer a minute or two to reduce.
- For perfectly cooked snapper, check with a fork — the flesh should flake and be opaque but still moist.
- Want to shortcut? Use pre‑cooked shrimp warmed in the sauce at the end, but add at the last minute to avoid overcooking.
- If you love extra depth, finish the sauce with a squeeze of lemon to brighten it.
Creative twists
- Vegetarian swap: Replace shrimp and snapper with seared portobello slices and smoked tofu, use vegetable broth, and omit Parmesan or use a vegan alternative.
- Spicier version: Add 1/2 teaspoon cayenne to the sauce, or use a hotter Cajun seasoning.
- Low‑dairy: Use unsweetened almond or oat cream and dairy‑free cheese; reduce cooking time so the sauce doesn’t separate.
- Surf & turf: Add a quick pan‑seared steak on the side and use that beef as an excuse to try pairing with beef charcuterie or cured salami — for ideas on cured meats, see this beef salami guide.
- Southern twist: Top with crispy bacon bits and a drizzle of hot honey for sweet‑heat contrast.
Common questions
Q: How long does this take to make from start to finish?
A: Active cooking time is about 30–40 minutes. Grits need 20–25 minutes to become creamy, so start them first and cook shrimp, fish, and sauce while they finish.
Q: Can I make this gluten‑free?
A: Yes. The recipe is naturally gluten‑free if your Cajun seasoning and chicken broth are certified gluten‑free. Always check labels.
Q: Can I use frozen shrimp or snapper?
A: Yes. Thaw fully in the refrigerator overnight and pat dry before cooking. If you’re short on time, run frozen shrimp under cold water to remove ice, but do not microwave thaw as it can start cooking.
Q: Can I make the sauce ahead?
A: You can make the sauce earlier in the day and gently reheat. If it separates, whisk in a small knob of butter or a splash of cream to re‑emulsify.
Q: What if my sauce splits?
A: Remove from heat and whisk in a tablespoon of cold butter or a teaspoon of Dijon mustard to bring it back together.
Conclusion
If you enjoyed this creamy seafood plate, you might also like the classic take on crispy fish and cheese grits in Cajun Fried Fish and Cheese Grits | Dude That Cookz, which leans into crunchy contrasts. For another cream sauce approach that pairs beautifully with fish and shrimp, check out this Creole Cream Sauce for Fish, Shrimp and Pasta recipe for extra sauce inspiration.
Red Snapper Shrimp Grits Cajun
Ingredients
For the Grits
- 240 g stone-ground grits Stone-ground grits give the creamiest texture.
- 960 ml chicken broth or water Broth for more flavor.
- 240 ml heavy cream Plus extra 240 ml later for the sauce.
- 28 g unsalted butter Plus 14 g + 28 g used throughout.
- 60 g shredded cheddar cheese
- to taste none salt and black pepper
For the Shrimp
- 225 g large shrimp, peeled and deveined
- 15 ml olive oil For shrimp.
- 14 g unsalted butter For shrimp.
- 1 tbsp Cajun seasoning For shrimp.
- 2 cloves garlic, minced For shrimp.
For the Snapper
- 2 fillets red snapper (about 170 g each)
- 15 ml olive oil For snapper.
- 14 g unsalted butter For snapper.
- 1 tbsp Cajun seasoning For snapper.
For the Cajun Cream Sauce
- 240 ml heavy cream For sauce.
- 120 ml chicken broth For sauce.
- 28 g unsalted butter For sauce.
- 1 tbsp Cajun seasoning For sauce.
- 1 tsp smoked paprika For sauce.
- 2 cloves garlic, minced For sauce.
- 50 g grated Parmesan cheese For sauce.
- 1 tsp hot sauce Optional.
Instructions
Make the Grits
- In a medium saucepan, bring 960 ml chicken broth (or water) to a boil. Gradually whisk in 240 g stone‑ground grits. Reduce heat to low and simmer uncovered, stirring frequently, for 20–25 minutes until the grits are thick and creamy.
- Stir in 240 ml heavy cream, 28 g unsalted butter, and 60 g shredded cheddar. Season with salt and black pepper to taste. Cover and keep warm on the lowest burner.
Cook the Shrimp
- Toss 225 g shrimp with 1 tablespoon Cajun seasoning.
- Heat 15 ml olive oil and 14 g unsalted butter in a large skillet over medium-high. Add 2 minced garlic cloves and sauté for 30 seconds.
- Arrange shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and keep warm.
Pan-Sear the Snapper
- Pat 2 red snapper fillets dry and season both sides with 1 tablespoon Cajun seasoning.
- In the same skillet, add 15 ml olive oil and 14 g unsalted butter over medium-high. Cook fillets for 3–4 minutes per side until golden and just cooked through.
- Transfer to a plate and tent with foil.
Make the Cajun Cream Sauce
- Lower heat to medium. Melt 28 g unsalted butter in the skillet.
- Add 2 minced garlic cloves and sauté for 1 minute.
- Stir in 1 tablespoon Cajun seasoning and 1 teaspoon smoked paprika. Pour in 120 ml chicken broth and simmer for 2 minutes to deglaze and reduce slightly.
- Add 240 ml heavy cream and simmer for 2 more minutes until slightly thickened.
- Stir in 50 g grated Parmesan and 1 teaspoon hot sauce if using; heat until smooth. Taste and adjust seasoning.
Plate
- Spoon warm grits onto plates. Place a red snapper fillet on each and arrange Cajun shrimp on top.
- Generously drizzle with the Cajun cream sauce and serve immediately.