New Orleans Shrimp and Grits

5 from 18 votes

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New Orleans shrimp and grits is a Creole dish with a rich, flavorful sauce. Make this recipe tonight for a taste of classic Louisiana cooking!

A traditional Southern dish, this Creole Shrimp and Grits is served in a well seasoned and spicy sauce with tomatoes and corn poured over cheesy grits.

Cajun vs Creole

Are you curious about the difference between Cajun and Creole? Some quick research on my part revealed interesting facts:

Cajun is a word used to describe the French colonists who moved from the Acadia region of Canada down to Louisiana after the British conquest of Acadia in the 1700s. (Present-day New Brunswick, Prince Edward Island and Nova Scotia)

Creole is a term used to describe the people who were born in New Orleans with French and Spanish ancestry to those who descended from an African, Caribbean, French, or Spanish heritage.

As for the cuisine term for these, Jay D. Ducote wrote in the Louisiana Travel:

A vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.”

While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines.

shrimp and sauce poured on top of grits

New Orleans Shrimp and Grits

New Orleans shrimp and grits features a light sauce made with flavorful seasonings, with tomatoes and corn poured over cheesy grits.

The sauce is well seasoned but not spicy. While it does have a little kick of heat, it’s the flavors that all come together to make the dish memorable.

If you’re a regular reader here you know I use homemade spice blends, and for this one it’s no different. To reduce the sodium found in many store bought spice blends, you can make your own Creole seasoning spice blend.

ingredients to make a creole recipe for New Orleans shrimp and grits

Ingredients and Substitutions

For the Creole Shrimp

  • Large shrimp
  • Garlic – Fresh cloves offer the best flavor, but pre-minced from a jar works too
  • Grape tomatoes – Cherry tomatoes have a similar flavor but they also have more seeds.
  • Green onions (scallions)
  • Corn kernels – fresh or frozen
  • Dry white wine – The alcohol will cook off, but if desired, you can use vegetable broth or seafood stock instead.
  • Creole seasoning
  • Smoked paprika– There are two types of paprika, sweet and smoked. The sweet variety is also known as Hungarian paprika

Creamed Corn Grits

Grits are a staple in southern cooking, similar in texture to Cream of Wheat, but made from corn. The neutral flavor makes it extremely versatile – it can be used in both savory and sweet dishes.

Adding shredded cheddar cheese to make cheesy grits is a popular way to enjoy them. They’re my favorite part of this Creole shrimp and grits recipe.

  • Grits
  • Water – To give your grits a richer flavor, use vegetable or chicken stock or broth
  • Shredded cheddar cheese – For good meltability, buy a block of cheese and shred it yourself. Pre-shredded cheeses are packaged with an anti-caking agent that prevents them from melting well
  • Creamed corn – from a can, or use homemade creamed corn.

Video: Making Creole Shrimp and Grits

Scroll down to the recipe card and you can watch as I show you how to make this fantastic Creole dish!

Cajun shrimp dinner with corn and tomatoes in a cast iron skillet

Recipe notes

  1. Preparing the shrimp
    Cleaning raw shrimp is simple to do, but also an essential step for making New Orleans shrimp and grits. While eating the vein is harmless, it is not appetizing to look at, especially in large shrimp.

Removing the shells from shrimp allows the meat to soak up more flavors. Plus, it’s easier to eat them without the shell.

  1. Use freshly shredded cheese – Buy blocks of cheese and shred them yourself.

Bags of pre-shredded cheese include a preservative to prevent the shreds from clumping together. Unfortunately, it also prevents the cheese from melting properly.

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Shrimp and Grits Recipe

5 from 18 votes
New Orleans Shrimp and Grits features cheesy hominy and shrimp in slightly spicy sauce. Try this fantastic southern shrimp and grits recipe!
Servings: 4 servings
Prep: 15 minutes
Cook: 37 minutes
Total: 52 minutes




  • Add 1 cup grits to 4 cups heavily salted chicken stock or water and bring to a boil. Reduce to low and simmer for 30 minutes. Stir occasionally so as not to stick. Remove from heat and add the cheese and creamed corn. Stir to mix thoroughly and cover. Set aside.
  • Combine shrimp, creole seasoning, paprika, and pepper in a bowl and mix to coat. Heat a large skillet over medium-high. Add oil and butter and cook until butter melts. Add garlic and cook 1 minute. Add shrimp and cook, without stirring, 1 minute. Add tomatoes, celery salt and green onions. Cook, stirring occasionally, 3 minutes. Deglaze pan with wine; cook, stirring and scraping pan to loosen browned bits, 30 seconds. Add corn kernels and stir.
  • Remove shrimp from pan and set aside. Mix the cornstarch and water and add to pan. Stir over medium heat until thickened. Add Shrimp back to the pan, stirring to coat.
  • Spoon shrimp mixture over creamed corn, cheese grits. Sprinkle with parsley and serve.



Calories: 583kcal | Carbohydrates: 59g | Protein: 37g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 330mg | Sodium: 649mg | Potassium: 540mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1655IU | Vitamin C: 19.7mg | Calcium: 389mg | Iron: 4.1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinners
Cuisine: Southern
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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  1. 5 stars
    My son moved to Michigan. Every time he comes home I make him his favorite dish shrimp and grits.
    This is my favorite easy recipe. I am making it again. It is sooo… good and easy. Thank you.
    I wish I could get a jambalaya recipe this easy.

  2. 5 stars
    Those succulent shrimp and that rich, spicy sauce have my mouth watering! Love the base of grits to make sure not a drop is missed!

  3. 5 stars
    Hi. Your recipe for corn grits and shrimp is excellent – thanks! I just returned from some weeks in southern Louisiana and I’ve had this dish in New Orleans, Broussard, and Lafayette. The problem for us up north is that we can’t get fresh shrimp – it’s all frozen.

    You are correct about the Cajuns but you missed the boat about Creoles. Creoles came from Haiti, France and Spain. They are quite different in culture, but the food has sort of blended together. There is some little practice of vodou in Creole culture but not Cajun.


  4. 5 stars
    Kevin you did a fabulous job hats off to you. I followed your recipe exactly because nothing needed to be changed. It’s a very filling dish for its size. It’s very rare that I find a recipe that I don’t need to alter to make better you did a good job. I cook anything and everything and it’s nice to have something different once in awhile worth trying and yours was worth it!
    I did this dish several months ago and I feel like I’m going to do it again here soon.

    1. So happy you enjoyed this one Sandy. Appreciate you taking the time to come back and let me know. 🙂

    1. The entire dish is pretty incredible. Not your typical, but with a twist. That’s what this site is all about. Life is too short to be bland. Thanks Jeff! 🙂

  5. 5 stars
    Oh my, shrimp and grits is one of my all time favorite dishes. Add a poached egg on top and I’m in heaven. I love that you make your own spice mixtures! I always toy with the idea, and then laziness kicks in. I have always wondered what the difference between Cajun and Creole is. I read somewhere that Creole food has more tomato based dishes, but I’m not sure if that’s really true or not (you know the internet!). Anyways, great recipe, I love the cheese in the grits.

    1. So glad you stopped by and like the recipe Danielle. Gotta have extra cheese in the grits, right? I also really like your egg on top idea, must give it a go next time. Cheers! 🙂

  6. Hey Kevin! Your first photo hooked me! I’ve been thinking about shrimp and grits lately and now you present this. Perfect! I find Tony Chachere’s seasoning too salty, so I always make my own. And I have on hand everything to make this. Can’t wait for dinner tonight!

    1. Dorothy! Thanks so much for mentioning that as I completely forgot to post the accompanying recipe for my Creole Seasoning Spice Blend. It’s now up! Happy dining! 🙂