Bottom Line Up Front (Quick Answer):
To make 15-minute blackened shrimp and grits, bring 2 cups chicken broth and 1 cup whole milk to a boil. Whisk in 3/4 cup quick-cooking grits (5-minute grits); reduce heat to low, cover, and cook for 5 minutes. Stir in 1 cup sharp white cheddar cheese and 2 tbsp butter. Meanwhile, toss 1 lb peeled shrimp with 1.5 tbsp Cajun seasoning. Sear in 2 tbsp sizzling butter in a cast-iron skillet over high heat for 2 minutes per side until charred. Spoon grits into bowls, top with blackened shrimp, and drizzle with skillet pan butter.
Why This Recipe Conquers Weeknights
- Broth-Milk Grits Liquid Ratio: Cooking grits in equal parts chicken broth and whole milk provides deep savory richness and creamy smoothness in 5 minutes.
- Cast-Iron High-Heat Blackening: High heat quickly chars the smoked paprika, garlic, and cayenne crust on shrimp without overcooking the delicate meat.
- Brown Butter Pan Pan-Sauce: The residual butter, Cajun spices, and shrimp pan fond create an instant pan sauce to spoon over cheesy grits.
Grits Variety Comparison for Quick Dinner Execution
| Grits Format | Cook Time | Texture & Creaminess | Corn Flavor | Verdict |
|---|---|---|---|---|
| Quick-Cooking Grits (Recommended) | 5 minutes | Velvety, smooth, rich | Clean toasted sweet corn | Gold Standard Winner (Recommended) |
| Instant Grits (Single-Serve) | 1 minute | Watery, pasty, thin | Flat, washed out | Avoid: mushy and lacks grit structure |
| Traditional Stone-Ground Grits | 45–60 minutes | Rustic, toothsome texture | Intense heirloom corn | Superb flavor but impossible for 15-minute meals |
| Yellow Polenta (Medium Grind) | 20–25 minutes | Hearty, granular | Earthy sweet | Good Italian alternative; longer cook time |
Official FastFlavored Recipe
15-Minute Smoky Blackened Cajun Shrimp and Creamy Cheddar Grits
Tested and approved by Elena Bennett • Serves 4
Ingredients
Step-by-Step Instructions
- Cook Quick Cheddar Grits: In a medium saucepan, bring chicken broth and whole milk to a steady boil over medium-high heat. Slowly pour in quick grits in a thin stream while whisking continuously to prevent lumps. Reduce heat to low, cover with lid, and simmer gently for 5 minutes, stirring twice. Remove from heat and stir in 2 tbsp butter and shredded white cheddar until velvety and smooth. Cover to keep warm.
- Season Jumbo Shrimp: Pat peeled shrimp completely dry with paper towels. Toss thoroughly with 1.5 tbsp Cajun seasoning until heavily coated in aromatic spices.
- Sear to Smoky Blackened Perfection: Melt remaining 2 tbsp butter with a drop of oil in a cast-iron skillet over high heat until foaming. Add seasoned shrimp in a single flat layer. Sear undisturbed for 2 minutes until deeply blackened and crusty on the bottom, then flip and cook 90 seconds more until shrimp are opaque and pink.
- Make 30-Second Pan Sauce: Toss minced garlic and scallions into the hot pan drippings around the shrimp for 30 seconds, then squeeze fresh lemon juice over the shrimp. Swirl to create a glossy Cajun garlic butter sauce.
- Assemble & Serve: Spoon velvety white cheddar grits into wide bowls. Arrange blackened shrimp on top, drizzle sizzling garlic butter pan sauce generously over the bowl, and garnish with fresh chives and lemon slices!
490Calories
34gProtein
22gTotal Fat
38gCarbs
2gFiber
760mgSodium
Elena’s Chef Pro-Tip
Chef Secret:
Pat your shrimp bone-dry before sprinkling with Cajun spices. Moisture on the shrimp causes them to steam instead of blackened, creating a soggy texture. Dry shrimp in smoking hot butter blacken instantly while staying tender and succulent inside.