Cajun Honey-Mustard Shrimp with Creamy Cheddar Grits

New favorite thing: honey mustard Cajun shrimp with cheddar grits. Seriously—make this for dinner tonight. It’s pure comfort food.

This meal comes together quickly. Use store-bought Cajun seasoning or make your own; stone-ground or instant grits both work. The goal is an easy, delicious dinner you can get on the table fast.

Let’s do it!

First: the shrimp. I could share this recipe for the shrimp alone. It’s bold—the Cajun spice gives it heat, while the honey mustard brings sweet and tangy balance.

Pan-fry the seasoned shrimp in butter, then simmer briefly in a honey-Dijon mix until the sauce is sticky and glossy. That sauce is delicious spooned over the grits or eaten straight from the pan.

The grits are indulgent and creamy—loaded with butter, sharp cheddar and a touch of Parmesan, finished with heavy cream. They melt in your mouth and pair perfectly with the sticky, savory-sweet shrimp.

Comfort food, elevated

I’ve made shrimp and grits several ways—brown butter shrimp and grits and buffalo shrimp with blue cheese grits are favorites—but this honey mustard Cajun version stands out for its sweet-tangy glaze and spice-forward shrimp.

I usually use quick-cooking grits when short on time, but stone-ground grits for this recipe are exceptional—creamy and deeply satisfying.

When I make grits, I go all-in with cheese and cream. The result is rich, velvety grits that pair beautifully with the bright, sticky shrimp.

This is our ideal comfort meal any time of year. I wish I could serve you a big bowl right now.

Honey Mustard Cajun Shrimp with Cheddar Grits

Honey Mustard Cajun Shrimp and Cheddar Grits

Yield:

4
people

Prep Time:
25 mins

Cook Time:
30 mins

Total Time:
55 mins

This honey mustard Cajun shrimp is full of flavor, served over ultra-creamy cheddar grits for the ultimate comfort dish.

Ingredients

Cheddar Grits

• 4 cups low-sodium chicken stock or water
• 1 1/2 cups stone-ground corn grits
• 1/2 teaspoon kosher salt
• 8 tablespoons (1 stick) unsalted butter
• 8 ounces sharp cheddar, freshly grated
• 2 ounces Parmesan cheese, grated
• 1 cup heavy cream

Honey Mustard Cajun Shrimp

• 1 pound peeled and deveined raw shrimp
• 1 tablespoon Cajun seasoning
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

• Place the stock, grits and salt in a large pot and bring to a boil over medium-high heat. Once boiling, turn off the heat and cover the pot for 10 minutes.
• Pat the shrimp dry and toss with the Cajun seasoning. Whisk together the honey and Dijon for the sauce.
• After 10 minutes, return the grits to a boil over medium-high heat. Cook, stirring often and scraping the bottom, until most of the water is absorbed and the grits are tender, about 20–25 minutes. Remove from heat and stir in the cheddar, Parmesan and cream. Taste and adjust salt and pepper as needed.
• While the grits cook, heat a large skillet over medium and add the butter. Add shrimp in a single layer and cook 2–3 minutes per side, until opaque and pink. After flipping, pour in the honey-Dijon and bring to a simmer for a few minutes to glaze the shrimp. Sprinkle with chopped herbs.
• Serve the grits in bowls, top with the honey mustard Cajun shrimp and spoon any pan sauce over the top. Serve immediately.

Course: Main Course

Cuisine: American

Author: How Sweet Eats

Can’t you just taste it?