How long does Red Snapper, Shrimp & Grits take to cook?

About 40 minutes total, from start to finish. You'll spend maybe 15 minutes prepping and then it's a quick 25 minutes at the stove. It's perfect for busy weeknights when you want something impressive but don't have hours of cooking time.

Can I use different seafood or protein in this recipe?

Absolutely! I've made this with scallops instead of shrimp, and it's delicious. You could even do chicken if you're not a seafood person – just make sure it's cut into bite-sized pieces so it cooks quickly. Honestly, the creamy grits and spicy sauce are so good, they make anything shine.

How do I store leftovers or make this ahead of time?

Leftovers are actually amazing the next day! Store the grits and seafood/sauce separately in airtight containers in the fridge for up to 3 days. When reheating, I like to warm the grits gently on the stove with a splash of milk or broth to bring back that creamy texture, then add the seafood.

Why aren't my grits creamy?

Oh, I've been there! The trick is to use enough liquid and stir them often, especially at the beginning. Don't rush it, low and slow is the secret here. And make sure you're using heavy cream and cheese – that's what gives them that melt-in-your-mouth, silky smooth texture. If they're too thick, just add a little more warm milk or broth.

What should I serve with Red Snapper, Shrimp & Grits?

I usually keep it simple because this dish is so hearty. A crisp green salad with a light vinaigrette is perfect to cut through the richness. Sometimes I'll throw together some quick roasted asparagus or green beans. My family also loves a side of crusty bread for soaking up every last bit of that amazing sauce!

Cajun Snapper Shrimp & Grits Recipe

Name: Red Snapper, Shrimp & Grits with a Cajun Cream Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 red snapper fillets; 1 lb shrimp, peeled and deveined; 1 cup grits; 2 cups water; 1 cup heavy cream, divided; 1/2 cup shredded cheddar cheese; 2 tbsp Cajun seasoning; 4 tbsp butter; 1 tbsp olive oil; 2 cloves garlic, minced; 1/2 cup chicken broth; Salt and pepper to taste

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By Chef Clara

Last Updated: May 2, 2026

Flavorful red snapper and shrimp served over creamy, cheesy grits, topped with a rich Cajun cream sauce. A Southern classic with a spicy twist!

Why You’ll Love This Recipe

Rich and Creamy: The grits are smooth, cheesy, and buttery, making the perfect base for the dish.
Flavorful Seafood: The combination of red snapper and shrimp adds variety and depth to each bite.
Spicy Cajun Kick: The Cajun seasoning and cream sauce bring a warm, zesty flavor.
Restaurant-Quality at Home: This dish feels like an upscale meal but is simple to prepare in your own kitchen.
Versatile: Easily adaptable with different proteins or spice levels to suit your taste.

Ingredients Overview

4 red snapper fillets
1 lb shrimp, peeled and deveined
1 cup grits
2 cups water
1 cup heavy cream, divided
1/2 cup shredded cheddar cheese
2 tbsp Cajun seasoning
4 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup chicken broth
Salt and pepper to taste

Directions

In a saucepan, bring water and 1/2 cup of heavy cream to a boil. Stir in grits, reduce heat, and cook until thickened, about 10-15 minutes. Stir in cheddar cheese and season with salt and pepper. Keep warm.
Pat the red snapper fillets dry and season both sides with Cajun seasoning.
Heat olive oil in a skillet over medium-high heat. Sear the snapper fillets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same pan, melt 2 tbsp butter. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Add remaining butter and minced garlic to the pan, cooking for 30 seconds until fragrant. Stir in the remaining 1/2 cup of heavy cream and chicken broth. Simmer for 2-3 minutes until the sauce thickens.
Serve the snapper and shrimp over the creamy grits, drizzled with the Cajun cream sauce.

Servings and Timing

Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 600 kcal per serving

Variations

Spicier Version: Add a dash of cayenne pepper to the Cajun seasoning or drizzle with hot sauce.
Creamier Grits: Use half-and-half instead of water for extra richness.
Different Proteins: Swap red snapper for catfish or salmon.
Vegetarian Option: Replace the seafood with mushrooms or grilled vegetables and use vegetable broth.
Extra Garnishes: Top with crispy bacon bits or chopped green onions for added flavor.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm grits on the stovetop with a splash of cream or milk, and reheat seafood gently in a skillet to prevent overcooking.
Freezing: The grits can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating. Seafood is best eaten fresh.

FAQs

How long does Red Snapper, Shrimp & Grits with a Cajun Cream Sauce last in the fridge?

Store in an airtight container in the refrigerator for 3 to 4 days per USDA food safety guidelines. The grits can be frozen separately for up to 2 months, but seafood is best eaten fresh. To reheat, warm grits on the stovetop with a splash of cream or milk, and gently reheat seafood in a skillet.

Can I substitute butter in this recipe?

I’ve found that olive oil can replace butter for searing the fish and shrimp, maintaining flavor. For the Cajun cream sauce, a good quality margarine could work, though it might alter the richness slightly. For the grits, consider using a high-quality plant-based butter alternative to keep them creamy.

How long does this need to chill before serving?

This recipe is designed to be served warm immediately after preparation. The grits are kept warm, and the snapper and shrimp are served fresh from the skillet. There is no specific chilling time required before serving this dish.

What goes well with Red Snapper, Shrimp & Grits with a Cajun Cream Sauce?

In my experience, a crisp green salad with a light vinaigrette makes an excellent counterpoint to the richness. Steamed asparagus or green beans also pair wonderfully. For a heartier meal, consider serving it alongside some warm cornbread to soak up that delicious Cajun cream sauce.

Is Red Snapper, Shrimp & Grits with a Cajun Cream Sauce gluten-free?

This recipe is largely gluten-free as grits are naturally gluten-free corn. However, some Cajun seasoning blends and chicken broths may contain gluten. To ensure it’s fully gluten-free, choose certified gluten-free Cajun seasoning and verify your chicken broth’s ingredients.

Conclusion

This Red Snapper, Shrimp & Grits with a Cajun Cream Sauce is a delightful blend of creamy, spicy, and savory flavors that make for a comforting yet refined meal. Whether for a special occasion or a weeknight dinner, this dish is sure to be a hit with seafood lovers and fans of Southern cuisine alike.

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Red Snapper, Shrimp & Grits with a Cajun Cream Sauce

Author: Chef Clara
Total Time: PT40M
Yield: 4 servings 1x
Diet: Gluten Free

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Description

Flavorful red snapper and shrimp served over creamy, cheesy grits, topped with a rich Cajun cream sauce. A Southern classic with a spicy twist!

Ingredients

Scale

4 red snapper fillets
1 lb shrimp, peeled and deveined
1 cup grits
2 cups water
1 cup heavy cream, divided
1/2 cup shredded cheddar cheese
2 tbsp Cajun seasoning
4 tbsp butter
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup chicken broth
Salt and pepper to taste

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Instructions

In a saucepan, bring water and 1/2 cup of heavy cream to a boil. Stir in grits, reduce heat, and cook until thickened, about 10-15 minutes. Stir in cheddar cheese and season with salt and pepper. Keep warm.
Pat the red snapper fillets dry and season both sides with Cajun seasoning.
Heat olive oil in a skillet over medium-high heat. Sear the snapper fillets for 3-4 minutes per side until golden brown and cooked through. Remove and set aside.
In the same pan, melt 2 tbsp butter. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Add remaining butter and minced garlic to the pan, cooking for 30 seconds until fragrant. Stir in the remaining 1/2 cup of heavy cream and chicken broth. Simmer for 2-3 minutes until the sauce thickens.
Serve the snapper and shrimp over the creamy grits, drizzled with the Cajun cream sauce.

Notes

Use fresh seafood for the best flavor.
Adjust Cajun seasoning for desired spice level.
For extra richness, add a splash of white wine to the sauce.

Prep Time: PT15M
Cook Time: PT25M
Category: Seafood
Method: Stovetop
Cuisine: Cajun