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    Home » Seafood

    Shrimp and Grits Appetizers

    Published: Oct 13, 2017 · Modified: Mar 17, 2021 · 2 Comments

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    These shrimp and grits appetizers are made with cheesy grits and homemade Cajun seasoning. Serve these slightly spicy hors d’oeuvres at cocktail hour, at parties, or as an appetizer with dinner!

    Cajun Shrimp and Grits Served in Cocktail Glasses with the Shrimp on the Glass Rim

    A few weeks ago, I found out you could have raw oysters shipped overnight to you, no matter where you are in the continental U.S.  

    That discovery led to a few things.

    First, we learned that you can, in fact, shuck an oyster with a flathead screwdriver (thank you, YouTube!), and it also led to an impromptu raw bar at Casa de Sarah.

    As enthusiastic as we were about the oysters, we also knew that we probably needed other food.  

    We gobbled up lots of shrimp cocktail and fish ceviche, and (happily) one of our friends showed up with a huge pot of spicy shrimp and grits. They were AMAZING.

    As I ate the carb-licious shrimp, it occurred to me that shrimp and grits really should show up at more parties, because they’re perfect little hors d’oeuvres.

    This Cajun-inspired shrimp and grits appetizer is a variation of the shrimp we had that night.

    Looking for more seafood appetizers? Try these mini crab cakes, seafood stuffed mushrooms, jalapeño popper fish cakes, mini sardine fish cakes, mini shrimp tacos, crab fries, fish meatballs, and smoked fish sliders.

    What Size Shrimp Should I Use?

    I think these appetizers look a little bit more striking with large shrimp, but small shrimp will work perfectly.

    Use whatever you prefer.

    Learn More About Buying Shrimp: Read Types of Shrimp in the Grocery Store and Wild Caught Shrimp vs Farmed: How to Buy Sustainable Shrimp

    Should I Peel the Shrimp?

    It’s up to you!

    It will be easier to hang the shrimp on the edges of a glasses if you leave the shells on, but your guests will have very messy fingers after they peel the shells off the seasoned shrimp.  

    Plan accordingly.  

    Can I Use Instant Grits?

    You can, but you’ll need to follow the cooking directions on your grits packaging instead of the directions in the recipe card.

    If you have stone-ground grits but don’t want to be cooking as your guests arrive, try making these slow-cooker grits instead.

    How To Make Cheesy Grits

    Start by boiling water, salt, and butter in a saucepan.

    Slowly pour in the grits, bring the water back to a boil, and lower the heat. Cover the grits and cook until they begin to thicken.

    Boil Grits with Butter + Water
    Boil Grits with Butter + Water

    Next, add milk to the grits.

    Keep cooking them, stirring often.

    Cook Grits with Milk
    Cook Grits with Milk

    When they start to look thick, it’s time to stir in some cheese.

    Lots and lots of cheese!

    Add Cheese to Grits
    Add Cheese to Grits
    Stir Cheese Into Grits
    Stir Cheese Into Grits

    Take the grits off the heat and set them aside.

    Cooking Spicy Shrimp

    Toss the shrimp with spices and a little lemon juice, and then add the shrimp to a hot pan.

    Cook until they’ve just turned opaque, a minute or two per side.

    Toss Shrimp in Blackening Seasoning + Cook
    Toss Shrimp in Blackening Seasoning + Cook
    Cook Shrimp Until Opaque
    Cook Shrimp Until Opaque

    Finally, take the shrimp out of the pan, and add a little butter. Melt the butter, add lemon juice, and stir, stir, stir.

    Serve the grits, shrimp and pan sauce however you prefer. I like to scoop the grits into cocktail glasses and set the shrimp on top, but you could also use small bowls. 

    Serve your appetizers while they’re still warm, and have fun at the party!

    Cajun Shrimp and Grits Served in Cocktail Glasses with the Shrimp on the Glass Rim
    These Cajun Shrimp and Grits Appetizers are delicious, slightly spicy hors d'oeuvres, and are perfect for cocktail hour, at parties, or as an appetizer with dinner!
    Print Recipe Save Recipe Saved!
    5 from 4 votes

    Shrimp and Grits Appetizers

    These shrimp and grits appetizers are made with cheesy grits and homemade Cajun seasoning. Serve these slightly spicy hors d'oeuvres at cocktail hour, at parties, or as an appetizer with dinner!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time35 mins
    Total Time40 mins
    Course: Appetizer
    Cuisine: American
    Diet: Gluten Free
    Servings: 8 people
    Calories: 241kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Grits:

    • 1 cup grits (stone ground preferred)
    • 1 teaspoon salt
    • 1 tablespoon butter
    • ½ cup milk
    • 4 ounces sharp white cheddar cheese, shredded

    Shrimp:

    • 1 pound raw shrimp, thawed (tails on or off, medium or large shrimp) Shells removed + shrimp deveined. Tails on or off, as desired
    • 1 teaspoon smoked paprika
    • 1 teaspoon garlic powder
    • ¼ teaspoon cayenne powder
    • ¼ teaspoon salt
    • 2 lemons, juiced (divided)
    • 1 tablespoon olive oil
    • 1 tablespoon butter

    Instructions

    Grits:

    • Tip: These directions are for stone-ground grits only and will not work for Instant Grits. If using a different type of grits, follow the package cooking directions.
      Add water, butter, and salt to a small saucepan. Bring to a boil over high heat. Slowly stir the grits into the boiling water and return the water to a boil.
      Cover the pan and lower heat to low. Cook covered for 15 – 20 minutes or until the grits begin to thicken. Stir often, especially towards the end.
      Boil Grits with Butter + Water
    • Add the milk to the grits and cook uncovered, stirring often (almost constantly) for about 10 more minutes or until the grits are thickening.
      Control the boil: If your grits keep boiling up (and start to overflow), lower the heat. (I often switch back and forth between low and warm during this stage.)
      Thickness: The grits will continue to thicken as they rest off-heat, so it's okay if they're slightly thinner than you want.
      Cook Grits with Milk
    • Add the cheese to the grits and stir to combine. Taste the grits and add pepper and/or more salt if desired.
      Cover the saucepan and set aside, off-heat.
      Add Cheese to Grits

    Shrimp:

    • Toss shrimp in paprika, garlic, cayenne, salt, and the juice from one lemon. Set aside.
      Heat oil in a pan on medium-high heat.
      Add shrimp to the pan and cook 1-2 minutes per side, until shrimp are opaque.
      Remove shrimp from pan.
      Cook Shrimp Until Opaque
    • Lower heat to medium and add the butter to the hot pan. When the butter melts, add the remaining lemon juice and stir the liquid with a wooden spoon. Remove from heat.
      Optionally, stir the pan sauce into the grits. Alternatively, you'll serve the sauce on top of the grits.
      Add Butter + Lemon Juice to Pan
    • While everything is still hot, serve grits, shrimp and the pan sauce in small bowls or glasses.  
      If you've left the tails on the shrimp, serve the shrimp perched on the side of the bowl or glass.  Otherwise, serve shrimp either on the side or in the grits. 
      These Cajun Shrimp and Grits Appetizers are delicious, slightly spicy hors d'oeuvres, and are perfect for cocktail hour, at parties, or as an appetizer with dinner!

    Notes

    Prep Time does not include preparing shrimp.  It is difficult to know how long shrimp prep will take, because shrimp can be purchased in all stages of preparation.  Be aware that if your shrimp need to be fully prepped, it will increase the prep time.
    Serving Tips: These cups look like ‘finger food,’ but are much easier to eat when utensils are provided.  If you’ve left the shells on the shrimp, allow the shrimp to cool off slightly before serving, to make sure that no one burns their fingers.  Remember to provide lots of napkins if your guests are removing the shrimp shells.
    Food Safety Tips:  Avoid leaving the shrimp out at room temperature for hours.

    Nutrition

    Calories: 241kcal (12%) | Carbohydrates: 18g (6%) | Protein: 18g (36%) | Fat: 11g (17%) | Saturated Fat: 6g (38%) | Cholesterol: 167mg (56%) | Sodium: 927mg (40%) | Potassium: 134mg (4%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 817IU (16%) | Vitamin C: 5mg (6%) | Calcium: 204mg (20%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    Reader Interactions

    Comments

    1. Marlee

      October 20, 2017 at 5:12 pm

      5 stars
      This is such a fun take on the classic dinner! I would totally be happy having this as an appetizer!

      Reply
    2. Meg | Meg is Well

      October 27, 2017 at 12:43 pm

      5 stars
      I would definitely love to be handed one of these at a party!

      Reply

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