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Easy Honey Butter Cajun Shrimp & Grits

Dive into the bold and comforting flavors of the South with this Honey Butter Cajun Shrimp with Smoked Gouda Grits recipe. Creamy, cheesy grits form the perfect base for succulent shrimp coated in a sweet and spicy honey butter sauce. This dish is as indulgent as it is easy to make, perfect for weeknight dinners or special occasions!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Main Course
Cuisine: Southern
Ingredients Method Notes

Ingredients
  

For the Smoked Gouda Grits:
  • 3 cups low-sodium chicken stock or water
  • 2 cups whole milk divided
  • 1½ cups stone-ground corn grits
  • 8 ounces smoked Gouda cheese freshly grated
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper to taste
For the Honey Butter Cajun Shrimp:
  • 1 pound raw medium shrimp peeled and deveined
  • 1 tablespoon Creole Cajun seasoning homemade or store-bought
  • 8 tablespoons 1 stick unsalted butter, cut into cubes
  • 1 small shallot finely chopped
  • 4 cloves garlic finely minced
  • ¼ cup pure honey
  • 1 tablespoon freshly squeezed lemon juice
  • Zest of 1 small lemon
  • Fresh dill or your preferred herb optional, for garnish

Method
 

1. Prepare the Shrimp:
  1. Pat the shrimp dry with paper towels and place them in a bowl.
  2. Add the Creole Cajun seasoning and toss gently to coat the shrimp evenly. Cover the bowl with plastic wrap and refrigerate while preparing the grits.
2. Make the Smoked Gouda Grits:
  1. In a large, heavy-bottomed saucepan, combine chicken stock, 1 cup of milk, and grits over medium-high heat. Stir well and bring to a boil (8–10 minutes).
  2. Reduce the heat to medium-low and simmer, stirring occasionally, until the liquid is absorbed, and the grits are tender (10–15 minutes).
  3. Stir in the grated smoked Gouda, butter, and remaining 1 cup of milk until fully incorporated.
  4. Season with salt and pepper to taste. Keep warm on low heat or remove from heat while cooking the shrimp.
3. Cook the Honey Butter Cajun Shrimp:
  1. Heat a large non-stick skillet over medium heat and melt half of the butter.
  2. Add the shrimp in a single layer (work in batches if needed). Cook for 2–3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp and set aside.
  3. Add the shallots to the skillet and sauté for 2–3 minutes, until softened.
  4. Stir in the garlic and cook for 1 minute until fragrant.
  5. Add the honey, lemon juice, and lemon zest. Stir and bring the sauce to a gentle boil, then remove from heat.
  6. Return the shrimp to the skillet, tossing to coat them in the honey butter sauce.
4. Assemble and Serve:
  1. Spoon the smoked Gouda grits into bowls.
  2. Top with honey butter Cajun shrimp and drizzle with any remaining sauce from the skillet.
  3. Garnish with fresh dill or your favorite herbs and a lemon slice, if desired. Serve immediately.

Notes

  • Adjust Heat: Add a pinch of cayenne pepper to the shrimp seasoning for extra spice.
  • Consistency Tip: If the grits are too thick, stir in a splash of warm milk or chicken stock to loosen them.
  • Make Ahead: The grits and shrimp can be prepared separately ahead of time. Reheat gently and assemble before serving.
  • Substitutions: Swap smoked Gouda with sharp cheddar or smoked cheddar for a different flavor profile.

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