Cajun-Spiced Shrimp and Stone-Ground Grits

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Plump shrimp bathed in smoky Cajun spices served atop creamy stone-ground grits for a comforting New Orleans-inspired brunch. This American-inspired Mother’s Day recipe, ready in about 40 minutes, pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 2 American cuisine 580 cal/serving

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Ingredients

1 cup stone-ground grits
2 cups water
1/2 teaspoon salt
1 tablespoon butter
1/2 cup shrimp
1 teaspoon Cajun seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 tablespoon olive oil
1/4 cup red bell pepper
1/4 cup yellow onion
1/4 cup fresh parsley
1 tablespoon lemon juice

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Instructions

Step 1: Bring 2 cups water and 1/2 teaspoon salt to a simmer in a medium saucepan, then slowly whisk in 1 cup stone-ground grits. Reduce heat to low, cover, and cook for 20-25 minutes, stirring occasionally until thickened and creamy.
Step 2: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add 1/4 cup diced red bell pepper and 1/4 cup diced yellow onion, sautéing for 3 minutes until softened.
Step 3: Add 1/2 cup shrimp, 1 teaspoon Cajun seasoning, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder to the skillet. Cook for 3-4 minutes until shrimp turn pink and opaque, stirring occasionally.
Step 4: Stir 1 tablespoon lemon juice and 1/4 cup chopped fresh parsley into the shrimp mixture, then spoon over cooked grits.