This Crispy Fried Red Snapper & Seared Shrimp Grits recipe brings together crispy Southern-style fried red snapper, perfectly seasoned Cajun shrimp, creamy cheddar cheese grits, and a rich Cajun butter sauce. It’s a restaurant-quality seafood dinner packed with bold flavors, crispy textures, and irresistible comfort in every bite.
β±οΈ Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
π Ingredients
The Crispy Snapper & Seared Shrimp
- 4 red snapper fillets
- 1 lb large shrimp, peeled and deveined
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 3 tbsp Cajun seasoning, divided
- Vegetable oil, for frying
- 1 tbsp olive oil
The Creamy Cheese Grits
- 1 cup stone-ground grits (or creamy mashed cauliflower for a low-carb option)
- 2 cups chicken broth
- 2 cups heavy cream
- 1Β½ cups freshly grated cheddar cheese
- 2 tbsp unsalted butter
The Thick Orange-Red Cajun Butter Sauce & Garnish
- 4 slices bacon, cooked until crispy and crumbled
- 4 tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup heavy cream
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- Fresh parsley, chopped
- Lemon wheels, for serving
π©βπ³ How to Make It
1. Prepare the Creamy Cheese Grits
In a medium saucepan, bring the chicken broth and heavy cream to a gentle boil. Slowly whisk in the stone-ground grits. Reduce the heat to low, cover, and simmer for 15β20 minutes, stirring occasionally until tender. Stir in the cheddar cheese and butter until the grits are smooth, creamy, and rich.
2. Fry the Red Snapper
Dip each red snapper fillet into the buttermilk until fully coated. In a shallow bowl, combine the cornmeal, flour, and 2 tablespoons of the Cajun seasoning. Coat each fillet thoroughly in the seasoned breading.
Heat vegetable oil in a large cast-iron skillet to 350Β°F (175Β°C). Fry the snapper for 4β5 minutes per side until beautifully golden brown and crispy. Transfer to a wire rack to keep the crust crisp.
3. Sear the Cajun Shrimp
Season the shrimp with the remaining Cajun seasoning. Heat the olive oil in a separate skillet over medium-high heat and sear the shrimp for 1β2 minutes per side until bright pink with lightly caramelized edges. Remove from the skillet.
4. Make the Cajun Butter Sauce
Using the same skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the heavy cream, Cajun seasoning, and smoked paprika. Simmer for 1β2 minutes until the sauce becomes smooth, glossy, and slightly thickened.
5. Assemble and Serve
Spoon a generous layer of creamy cheddar grits onto each serving plate. Arrange the seared Cajun shrimp around the grits and top with a crispy fried red snapper fillet. Sprinkle generously with crispy bacon crumbles, then spoon the warm Cajun butter sauce over the seafood. Garnish with fresh parsley and lemon wheels before serving immediately.
π₯ Nutrition (Per Serving)
Calories: Approximately 890 kcal
Protein: Approximately 56g
