Let me tell you about my absolute favorite appetizer to serve at parties or when friends pop over unexpectedly — this Cheesy Shrimp & Grits Bites Recipe is pure magic. I first stumbled on it when I wanted to put a fun spin on classic shrimp and grits, and it instantly became a crowd-pleaser in my kitchen. These bites are creamy, cheesy, and packed with perfectly seasoned shrimp nestled on crispy little grits cakes, making them irresistible finger foods.
What makes this Cheesy Shrimp & Grits Bites Recipe truly special is how it balances comfort food vibes with elegant bite-sized appeal. You’ll find that it’s just the right mix of creamy, crunchy, and savory — no wonder my family goes crazy for it every time. Plus, these bites work beautifully for brunch, game day, or even as a fun dinner appetizer when you want to impress without fussing. I’m so excited to share how to make them with you!
Why You’ll Love This Recipe
- Perfect Party Food: Bite-sized and easy to eat, great for gatherings and casual get-togethers.
- Flavor Explosion: Smoky cheese, zesty Cajun spice, and garlicky shrimp create bold, irresistible flavors.
- Make Ahead Friendly: Prep the grits cakes in advance and fry just before serving to save time.
- Crispy & Creamy Contrast: The crunchy crust with gooey cheesy grits inside is just heavenly.
Ingredients You’ll Need
These ingredients come together beautifully to build a layered, flavorful Cheesy Shrimp & Grits Bites Recipe. Fresh shrimp and smoky cheese are a match made in heaven — plus, those Cajun spices and the crisp panko breadcrumb coating really bring it home.
- Whole milk: For creamy, rich grits — full fat makes all the difference here.
- Quick-cooking grits: Not instant — provides that perfect texture, soft but not mushy.
- Smoked gouda or sharp cheddar: Adds smoky, melty cheesiness that makes each bite velvety and flavorful.
- Unsalted butter: For richness and sautéing those veggies and shrimp.
- Cajun seasoning: You’ll use it throughout to layer that signature Southern spice and heat.
- Kosher salt: Essential to bring out all the flavors perfectly.
- Medium shrimp: Peeled and deveined to keep it tender and easy to eat.
- Celery and green bell pepper: Add crunch and freshness to the shrimp mixture, balancing richness.
- Scallions: Both white and green parts for depth and garnish.
- Garlic: For that essential aromatic punch.
- Tomato paste: It might seem unexpected but it adds deep umami and a bit of sweetness to the sauté.
- All-purpose flour: Used for dredging the grits cakes to help the coating stick.
- Eggs: Bind the coating together on the cakes.
- Panko bread crumbs: Make the outer crust irresistibly crispy and light.
- Neutral oil: Like vegetable or canola oil — ideal for frying the cakes to golden perfection.
- Remoulade sauce (optional): A delicious tangy sauce that pairs perfectly.
Variations
I love making this recipe my own depending on the season or guest preferences — and you can, too! Whether you want to turn up the spice or keep it mild, the Cheesy Shrimp & Grits Bites Recipe is the perfect base for your creativity.
- Mild Version: Skip or reduce the Cajun seasoning for a kid-friendly bite, but keep all the cheese and garlic.
- Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the shrimp mixture for extra heat — my friends who love spice always ask for this!
- Cheese Swap: Try pepper jack for a little smoky heat or aged cheddar for a sharper flavor.
- Vegetarian Twist: You can make cheesy grits cakes with sautéed mushrooms or roasted veggies instead of shrimp — still delicious.
How to Make Cheesy Shrimp & Grits Bites Recipe
Step 1: Cook the creamy grits base
Start by bringing your milk and water to a simmer, then slowly whisk in the grits — this is key so they don’t clump up. Once diluted and smooth, lower your heat and let them cook uncovered for about 7 minutes, whisking often to keep that silky texture. This step is where you’ll really notice the grits thicken up and get creamy, making the perfect foundation for the bites.
Step 2: Mix in the cheese and spices
Once your grits are thick and creamy, stir in shredded smoked gouda (or cheddar), along with butter and a teaspoon of Cajun seasoning for that Southern soul flavor. Don’t forget a pinch of kosher salt to balance the seasoning. Pour this luscious cheesy mix into a baking dish, spread evenly, and pop it in the fridge to chill and firm up for about 30 minutes. This step is a game changer because firm, cold grits crust up nicely when fried later.
Step 3: Season and cook the shrimp and veggies
While the grits chill, pat your shrimp dry and toss them with salt and Cajun seasoning. Then, in a skillet, melt some butter and sauté celery and bell pepper until tender. Add the scallion whites, garlic, and tomato paste — that paste actually deepens the flavor like a secret ingredient I discovered early on. Add the shrimp to the pan and cook until just opaque, usually 3 to 4 minutes. This shrimp-vegetable combo gives the bites a fresh, vibrant contrast to the rich grits.
Step 4: Shape and prepare the grits cakes
Now, here’s a little fun technique: use a 2-inch round cutter to punch out cakes from your chilled grits — about 1 inch thick is perfect. Carefully slice each cake horizontally to make two thinner disks, doubling your servings. This makes for perfectly sized, handheld bites everyone can enjoy without utensils. Bonus: freezing these little cakes for about 10 minutes before frying helps them hold their shape beautifully.
Step 5: Bread and chill for the crispiest crust
Set up a breading station with flour seasoned with Cajun spice, beaten eggs, and panko breadcrumbs. Dredge each grits cake first in flour, then egg, then panko—pressing lightly so the coating sticks well. Don’t skip the chilling in the freezer for 10 minutes before frying — I learned that little trick the hard way after some crumb-duds! It really helps create that golden, crunchy exterior once fried.
Step 6: Fry to golden perfection
Heat your oil in a skillet over medium-high heat — about 2 cups is enough for shallow frying. Fry the cakes in batches, turning once, until each side turns golden brown and crispy (about 1 to 2 minutes per side). Be careful not to overcrowd the pan for even frying. Set them on paper towels and season lightly with salt while hot. This quick fry locks in the creaminess, while giving you that irresistible crunch.
Step 7: Assemble and serve
Arrange your crispy grits cakes on a platter, top each with a spoonful of the shrimp and veggie mixture, and sprinkle with the green parts of scallions for a fresh bite and color pop. I love serving these with a tangy remoulade sauce on the side to dip — it takes these bites to the next level with a little zing. Trust me, everyone will want seconds!
Pro Tips for Making Cheesy Shrimp & Grits Bites Recipe
- Firm the Grits Properly: Don’t rush chilling the grits — firm grits cakes hold together better when frying.
- Dry Your Shrimp Well: Excess moisture will steam the shrimp rather than sauté them, so pat them dry for the best sear.
- Use a Thermometer for Oil: Keep the oil between 350-375°F for perfect frying — too hot browns too fast, too cool makes soggy cakes.
- Don’t Skip the Freezing Step: Freezing breaded cakes briefly before frying keeps the coating crisp and helps the cakes keep their shape.
How to Serve Cheesy Shrimp & Grits Bites Recipe
Garnishes
I always garnish these bites with the green tops of scallions for a burst of color and a fresh, mild onion flavor. Sometimes I add a tiny sprinkle of smoked paprika or a few finely chopped parsley leaves if I want a herby note. These small touches elevate the presentation and taste, making serving guests feel extra special.
Side Dishes
Pair these bites with a crisp, refreshing salad or roasted veggies to balance their richness. I love serving a simple arugula salad with lemon vinaigrette or a tangy coleslaw alongside. If you’re going full Southern-style, some collard greens or pickled okra make excellent, authentic sides.
Creative Ways to Present
For special gatherings, I’ve arranged these Cheesy Shrimp & Grits Bites on a rustic wooden board with mini dipping bowls of remoulade, hot sauce, and lemon wedges. It turns snack time into a fun, interactive experience. You could also skewer them with a tiny cocktail fork for a classy hors d’oeuvre feel, perfect for holiday parties or brunch buffets.
Make Ahead and Storage
Storing Leftovers
After you fry the grits cakes, let any leftovers cool completely and store them in an airtight container in the refrigerator. They keep well for up to 3 days — just reheat them carefully to maintain that crispy crust.
Freezing
This recipe freezes beautifully if you prep and bread the grits cakes but don’t fry them. Freeze them on a sheet pan until solid, then transfer to a freezer bag. When you’re ready, fry from frozen – no need to thaw. It’s a lifeline for busy days or last-minute guests!
Reheating
I reheat leftovers in a hot skillet with a little oil to restore crispiness — about 2-3 minutes per side is enough. Avoid microwaving because it softens the crust and makes the grits rubbery. The skillet method brings these bites back to life, almost as good as fresh!
FAQs
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Can I use instant grits instead of quick-cooking grits for this recipe?
Instant grits tend to be too soft and lack the texture needed for shaping into cakes, so I recommend sticking with quick-cooking grits. They hold their structure better after chilling and frying, resulting in that perfect crispy outside and creamy inside.
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What type of cheese works best in Cheesy Shrimp & Grits Bites Recipe?
Smoked gouda and sharp cheddar are my go-to cheeses here because they melt well and add a rich, smoky or tangy flavor. You can experiment with other semi-hard cheeses, but avoid super soft ones like mozzarella because they won’t give enough taste or firmness.
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Can I bake the grits cakes instead of frying?
While you can bake the breaded cakes for a healthier option, frying gives the crispiest and most traditional result. If baking, brush them lightly with oil and bake at 425°F for about 15–20 minutes, flipping halfway, but expect a softer crust.
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How spicy is the Cajun seasoning in this recipe?
The Cajun seasoning adds a moderate level of warmth and spice with a smoky and garlicky profile. You can easily adjust the amount to suit your spice tolerance — I sometimes cut it in half or double it depending on who’s eating.
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Can I make the shrimp mixture ahead of time?
Yes, you can prepare the shrimp and vegetable sauté a few hours ahead and keep it refrigerated. Just warm it gently before assembling the bites. For best texture, assemble and fry the grits cakes fresh whenever possible.
Final Thoughts
I absolutely love how this Cheesy Shrimp & Grits Bites Recipe brings out the best in simple ingredients. From the creamy, cheesy grits to the perfectly spiced shrimp and crunchy crust, every bite feels like a little celebration. If you’re looking for a fun, flavorful dish that’s sure to wow your family or guests, give these bites a try — trust me, once you do, they’ll become your new go-to appetizer too!
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Cheesy Shrimp & Grits Bites Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr 15 mins
- Yield: 30 bites
- Category: Appetizer
- Method: Frying
- Cuisine: Southern, Cajun
Description
Cheesy Shrimp & Grits Bites are a flavorful Southern-inspired appetizer featuring creamy cheese-infused grits formed into crispy fried cakes, topped with spicy sautéed shrimp and vegetables. Perfectly seasoned with Cajun spices and served with a tangy remoulade sauce, these bite-sized treats combine creamy, crunchy, and savory elements in every mouthful.
Ingredients
Grits Mixture
- 2 1/2 cups whole milk
- 1 cup quick-cooking grits (not instant)
- 1 1/2 cups shredded smoked gouda or sharp cheddar
- 4 Tbsp. unsalted butter, divided
- 3 1/2 tsp. Cajun seasoning, divided
- Kosher salt, to taste
Shrimp & Vegetables
- 30 medium shrimp (about 1 1/2 lb.), peeled, deveined
- 2 stalks celery, finely chopped
- 1/2 green bell pepper, seeds and ribs removed, finely chopped
- 3 scallions, green and white parts separated, thinly sliced
- 3 cloves garlic, finely chopped
- 1 Tbsp. tomato paste
Breading & Frying
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko bread crumbs
- 2 cups neutral oil (for frying)
Optional
- Store-bought or homemade remoulade sauce, for serving
Instructions
- Cook Grits: In a small saucepan over medium-high heat, bring milk and 1 1/2 cups water to a simmer. While whisking, slowly pour grits into the saucepan, then reduce heat to medium-low. Cook grits uncovered, whisking frequently until thickened, about 7 minutes.
- Add Cheese and Seasoning: Stir in shredded cheese, 2 tablespoons of butter, and 1 teaspoon Cajun seasoning. Season with kosher salt to taste. Pour the grits mixture into an 11″ x 8″ baking dish, spreading into an even layer. Refrigerate until cold, about 30 minutes.
- Prepare Shrimp: Meanwhile, pat shrimp dry and transfer to a large bowl. Season with salt and 1 1/2 teaspoons Cajun seasoning, tossing to coat evenly.
- Sauté Vegetables: In a large skillet over medium heat, melt the remaining 2 tablespoons butter. Add celery and green bell peppers, seasoning with salt. Cook while stirring occasionally until peppers start to soften, about 3 to 4 minutes. Add the white parts of the scallions, garlic, and tomato paste; cook while stirring until the tomato paste lightly darkens, about 2 minutes.
- Cook Shrimp: Create a space in the center of the skillet and add the seasoned shrimp. Cook, tossing occasionally, until shrimp are opaque and cooked through, about 3 to 4 minutes. Transfer shrimp and vegetable mixture to a plate and wipe skillet clean.
- Form Grits Cakes: Using a 2″ round cutter, cut out 15 cakes (about 1″ thick) from the chilled grits in the baking dish. Transfer cakes to a baking sheet and cut each cake in half horizontally to make 30 (1/2″ thick) disks.
- Bread Grits Cakes: Place flour mixed with remaining 1 teaspoon Cajun seasoning in one shallow bowl, beaten eggs in a second shallow bowl, and panko bread crumbs in a third. Working in batches, dredge each cake in the seasoned flour, dip into egg shaking off excess, then coat with panko pressing lightly to adhere. Return breaded cakes to baking sheet and freeze until firm, about 10 minutes.
- Fry Grits Cakes: Heat neutral oil in the cleaned skillet over medium-high heat. Working in batches, fry cakes until golden brown and crisp, about 1 to 2 minutes per side. Transfer to a paper towel-lined plate and season lightly with salt.
- Assemble and Serve: Arrange fried grits cakes on a platter. Top each with some shrimp and vegetable mixture, then sprinkle with the green parts of scallions. Serve warm with remoulade sauce on the side, if desired.
Notes
- Use quick-cooking grits for best texture; avoid instant grits as they won’t set properly.
- Chilling the grits mixture thoroughly ensures they hold shape when cut and fried.
- Freezing the breaded cakes before frying helps maintain their form and crispiness.
- Adjust Cajun seasoning to your preferred spice level.
- Remoulade sauce adds a tangy, creamy contrast but is optional.
- Use a neutral oil with a high smoke point such as canola or vegetable oil for frying.
- Drain the fried cakes on paper towels to remove excess oil.
Nutrition
- Serving Size: 1 bite
- Calories: 95
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 5.5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 45 mg
