This Cheesy Shrimp and Grits Bites Recipe comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight dinner that your family will love! Trust me, it’s pure comfort food!
Ingredient Breakdown Section
Let’s dive into what you’ll need to whip up these tasty bites:
- 2 1/2 cups whole milk: This makes the grits super creamy. You can use half-and-half for extra richness if you’d like!
- 1 1/2 cups water: For cooking the grits.
- 1 cup quick-cooking grits: You want these to be quick-cooking for ease and speed.
- 1 1/2 cups shredded smoked gouda or sharp cheddar: This is where the cheese magic happens, adding tons of flavor.
- 2 tablespoons unsalted butter: Because butter makes everything better!
- 1 teaspoon Cajun seasoning: A little kick goes a long way in flavor.
- Kosher salt, to taste: You know, a couple pinches to enhance everything.
- 30 medium shrimp, peeled and deveined: Fresh or thawed frozen work just fine; just ensure they’re deveined!
- 2 stalks celery, finely chopped: For crunch and mild flavor.
- 1/2 green bell pepper, finely chopped: Adds a pop of color and sweetness.
- 3 sliced scallions, white and green parts separated: So fresh and flavorful!
- 3 cloves garlic, finely chopped: Because garlic (enough said).
- 1 tablespoon tomato paste: Adds a bit of umami goodness.
- 1 1/2 teaspoons Cajun seasoning, divided: You’ll use this in two steps.
- 1/2 cup all-purpose flour: For breading the bites.
- 2 large eggs: These help the breadcrumbs stick!
- 1 cup panko bread crumbs: They give us that ideal crunch when fried.
- Neutral oil, for frying: Vegetable or canola oil works best here.
- Remoulade sauce, for serving: Totally optional, but highly recommended for dipping!
Let’s Get Cooking!
Now, let’s jump into how to make these cheesy bites that will have everyone at the table saying, “Mmm…”
Prep the Grits: In a small saucepan, combine the whole milk and water over medium-high heat. Bring to a simmer – you’ll start to notice those bubbles popping up. Once it’s at a gentle simmer, reduce the heat and gradually whisk in the quick-cooking grits. Stirring frequently! Keep at it for about 7 minutes until the mixture thickens. It should be nice and creamy. Add in the shredded cheese, butter, and 1 teaspoon Cajun seasoning. Add a couple pinches of salt to taste.
Chill the Grits: Pour the grits into an 11″x8″ baking dish, spreading them out evenly. Let this cool for about 30 minutes in the fridge until they’re all chilled and firm.
Season the Shrimp: While the grits are chilling, pat the shrimp dry with a paper towel. Toss them in a large bowl with a pinch of salt and 1 1/2 teaspoons Cajun seasoning, ensuring they’re evenly coated.
Cook the Vegetables: In a large skillet over medium heat, melt the 2 tablespoons of butter. Add in the finely chopped celery and green bell pepper. Season lightly with salt, then cook, stirring occasionally, for about 3-4 minutes until they soften and become fragrant.
Add Aromatics: Now, toss in the white parts of the sliced scallions, the garlic, and the tomato paste. Cook for about 2 minutes until the paste darkens a bit, scraping the yummy bits off the bottom of the pan. This will really enhance the flavor, trust me on this!
Cook the Shrimp: Make a little space in the middle of your skillet and add the seasoned shrimp. Cook for about 3-4 minutes, tossing occasionally until they turn opaque. Once cooked, transfer everything to a plate and wipe the skillet clean with a paper towel (just a quick clean-up).
Shape the Grits: Now for the fun part! Use a 2-inch round cutter to cut out about 15 cakes from the chilled grits, each around 1 inch thick. If you really want to wow everyone, cut each cake in half horizontally to make 30 thin disks.
Bread the Cakes: Set up a breading station. Put the flour (mixed with the remaining 1 teaspoon of Cajun seasoning) in one shallow bowl, whisk the eggs in a second bowl, and place the panko bread crumbs in a third bowl.Dip each grits disk into the seasoned flour, then the egg, and finally the panko crumbs. Press lightly to coat. Place the breaded cakes on a baking sheet and chill them in the freezer for about 10 minutes, this helps them hold together while frying!
Get Frying: Heat up some neutral oil in the skillet over medium-high heat. Fry the cakes in batches, turning them once, for about 1-2 minutes per side until they’re gloriously golden brown and crispy. You might want to transfer them to a paper towel-lined plate and sprinkle them with a little salt as they come out.
Assemble and Serve: Arrange the crispy cakes on a pretty platter and top each with a portion of that fantastic shrimp and veggie mixture. Garnish with green scallion tops and serve with remoulade sauce if desired.
If you loved this recipe, be sure to check out my:
Why This Shrimp and Grits Bites Works
Quick & Easy
This one seriously comes together in under 30 minutes! Perfect when you’ve had a long day and just want something that delivers on flavor without all the fuss.
Minimal Cleanup
Since we’re cooking everything in one pot and a skillet, your cleanup will be a breeze. That means you can spend more time enjoying dinner with your loved ones!
Crowd-Pleaser
With crispy bites topped with savory shrimp and loaded with tons of flavor, this dish is sure to please even the pickiest eaters. Your family will love these little bites of happiness!
Customizable
Got some bell peppers you need to use up? One last ear of corn? Feel free to swap out the veggies or even the cheese as needed. The world is your oyster!
Comfort Food
This dish is indulgent yet keeps that homemade charm. It’s all about rich, creamy grits and succulent shrimp; comfort food at its best!
Serving & Storage Tips
How to Serve This Dish
These Cheesy Shrimp & Grits Bites are fantastic on their own or paired with a light salad or some garlic bread on the side. They’re also great as appetizers for a gathering or game night!
Storage
If you have leftovers, they can be stored in an airtight container in the refrigerator for about 3-4 days.
Reheating Instructions
The best way to reheat the bites is gently in the oven at 350°F (175°C) for about 10-15 minutes, this keeps them crispy. You can also microwave them, but they may lose some of their crunch.
Freezer Friendly
Yes! If you want to make these ahead of time, you can freeze the un-breaded grits cakes. Just pop them on a baking sheet to freeze individually before transferring them to a freezer-safe bag. Fry them straight from the freezer when you’re ready to enjoy!
This Cheesy Shrimp & Grits Bites Recipe is not just a recipe, it’s a ticket to a delightful dinner experience that your family will be asking for again and again. Don’t be surprised if they start requesting it on the regular!
Enjoy every cheesy, shrimp-filled bite! And follow us on Pinterest for daily baking inspiration that brings warmth to your table!
Cheesy Shrimp & Grits Bites
Ingredients
Method
- In a small saucepan, combine the whole milk and water over medium-high heat. Bring to a simmer, then reduce heat and gradually whisk in quick-cooking grits. Stir frequently for about 7 minutes until thickened and creamy.
- Add the shredded cheese, butter, and 1 teaspoon Cajun seasoning. Season with salt to taste.
- Pour the grits into an 11″x8″ baking dish, spreading them evenly. Chill in the fridge for about 30 minutes until firm.
- Pat the shrimp dry and toss with a pinch of salt and 1.5 teaspoons Cajun seasoning in a large bowl.
- Melt butter in a large skillet over medium heat. Add celery and green bell pepper, and cook for about 3-4 minutes until softened.
- Add the white parts of scallions, garlic, and tomato paste. Cook for about 2 minutes, scraping the bottom of the pan for flavors.
- Add seasoned shrimp to the skillet and cook for 3-4 minutes until opaque. Transfer everything to a plate.
- Use a 2-inch round cutter to cut out about 15 cakes from the chilled grits, each around 1 inch thick.
- Set up a breading station: seasoned flour in one bowl, whisked eggs in another, and panko breadcrumbs in a third.
- Dip each grits disk into flour, then the egg, and finally the panko crumbs, pressing lightly to coat.
- Chill breaded cakes in the freezer for about 10 minutes to help them hold together while frying.
- Heat oil in the skillet over medium-high heat. Fry the cakes until golden brown and crispy, about 1-2 minutes per side.
- Transfer fried cakes to a paper towel-lined plate and sprinkle with a little salt.
- Arrange crispy cakes on a platter, top each with the shrimp and veggie mixture, garnish with green scallion tops, and serve with remoulade sauce if desired.