25-minute dinner • Two coordinated packets • Serves 4–5
Easy Shrimp and Grits with Ragin' Cajun Mix
To make Ragin' Cajun Shrimp & Grits Mix, season 1 pound peeled shrimp with the shrimp packet, 1/2 cup onion, and optional Worcestershire; chill 15 minutes. Sauté it in 4 ounces butter while the grits packet cooks in 5 cups water for 5 minutes, then rest the grits covered for 5 minutes and serve.
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 25 minutes
- Yield
- 4 to 5 servings
Ragin' Cajun Authentic Shrimp & Grits Mix 8 oz contains two packets: seasoned grits and shrimp seasoning. While the seasoned shrimp rests for 15 minutes, bring 5 cups water to a boil. Cook the shrimp in butter, whisk in the grits, and both parts reach the bowl in about 25 minutes.
Run the two pans on one simple timeline
The box method is fast because the shrimp rest and the water heats at the same time. Keep the shrimp and grits separate until serving so each holds its best texture.
Minutes 0–15
Season the shrimp and boil the water
Mix shrimp, the shrimp-seasoning packet, onion, and optional Worcestershire. Chill for 15 minutes while 5 cups water comes to a boil.
Minutes 15–25
Cook shrimp and grits side by side
Sauté the shrimp in butter for about 5 minutes. Whisk the grits into boiling water, cook covered for 5 minutes, then rest off the heat for 5.
Use a 4-quart pot for the grits and a wide skillet for the shrimp. Starting with the right cookware keeps the short method from becoming crowded or messy.
Make easy shrimp and grits with mix
Ingredients
- 1 box Ragin' Cajun Authentic Shrimp & Grits Mix 8 oz, both packets
- 5 cups water
- 1 pound peeled medium-to-large shrimp
- ½ cup chopped onion
- 4 ounces unsalted butter
- 2 tablespoons Worcestershire sauce, optional
- 1 strip cooked bacon, chopped, optional
- Sliced green onion or lemon wedges, optional
Ingredient notes
Keep the two packets separate. The shrimp-seasoning packet goes into the bowl with the shrimp and onion. The seasoned-grits packet goes into boiling water.
The product contains milk. Check the current package if you are cooking for anyone with a food allergy.
Worcestershire and bacon are optional. The box lists Worcestershire as optional and suggests one strip of cooked, chopped bacon as a finish.
Season the shrimp and start the water
- In a bowl, combine the peeled shrimp, shrimp-seasoning packet, chopped onion, and optional Worcestershire sauce. Mix thoroughly.
- Cover and refrigerate the shrimp mixture for 15 minutes.
- While the shrimp rests, bring 5 cups water to a boil in a 4-quart pot.
- Cut the butter into pieces so it melts quickly and evenly.
Cook the shrimp and grits
- Melt the butter in a large skillet over medium heat.
- Add the chilled shrimp mixture. Sauté for about 5 minutes, stirring and turning, until the shrimp are pink, opaque through the center, and firm. Remove the skillet from the heat.
- Whisk the seasoned-grits packet into the 5 cups boiling water.
- Reduce the heat to low, cover, and cook for 5 minutes, stirring occasionally.
- Remove the grits from the heat and let them stand, covered, for 5 minutes.
- Stir the grits, spoon them into serving bowls, and top with the shrimp, onions, and butter sauce.
- Finish with optional chopped bacon, green onion, or lemon and serve immediately.
The 25-minute shrimp-and-grits timeline
First 15 minutes
Use the shrimp rest as working time
- Minute 0: mix and refrigerate the shrimp.
- Minute 2: put the 5 cups water over high heat.
- Minute 5: cut the butter and optional garnishes.
- Minute 12: set out the skillet, whisk, pot lid, and bowls.
Final 10 minutes
Cook both parts, then assemble
- Minute 15: melt the butter and add the shrimp mixture.
- Minute 16: whisk the grits packet into boiling water.
- Minute 20: remove the cooked shrimp and grits from heat.
- Minute 25: stir the rested grits and build the bowls.
Stoves and cookware vary, so use the shrimp's opaque center and the grits' spoonable body as the final checks.
How to keep the grits smooth and spoonable
Whisk the seasoned-grits packet into water that is already boiling, then lower the heat before covering the pot. Stir once or twice during the 5-minute cook, especially around the bottom edge. The final 5-minute covered rest is part of the method, not dead time: it gives the grits time to hydrate evenly.
If they are too thick
Loosen with hot water
Whisk in hot water 1 tablespoon at a time until the grits fall from the spoon in a soft mound. Add liquid gradually; a small amount changes the texture quickly.
If they are too loose
Give them the full rest
Cover the pot and wait the full 5 minutes before changing anything. If they still run like soup, return the pot to low heat for 1 to 2 minutes while stirring.
Why cook the shrimp separately from the grits?
The shrimp need direct contact with the melted butter, while the grits need water, a whisk, and covered low heat. Separate pans let the onions soften in the skillet and let you pull the shrimp as soon as they turn opaque and firm.
Spoon the shrimp over the grits only when you are ready to serve. The butter sauce stays visible on top, and the shrimp do not continue cooking inside a covered pot of hot grits.
Fix the four most common shrimp-and-grits problems
The grits are lumpy
Add the packet in a steady stream while whisking the boiling water. If lumps form, whisk firmly before covering, then stir again halfway through the low cook.
The grits scorched
The heat was too high after the boil. Reduce to low before covering and stir along the bottom. If you smell scorching, transfer the unburned grits to a clean pot without scraping the bottom.
The shrimp are rubbery
Stop cooking as soon as the centers are opaque and the bodies form loose C shapes. Move the skillet off the burner; the butter sauce holds heat.
The bowl feels too rich
Finish with lemon and green onion. Their brightness cuts through the butter and creamy grits without adding another heavy topping.
What goes with shrimp and grits?
- Top each bowl with the box's optional cooked, chopped bacon.
- Add sliced green onion and lemon for a bright finish.
- Serve a crisp green salad or sautéed greens on the side.
- For a faster butter-sauce shrimp plate without grits, make 15-Minute Cajun Shrimp.
- For a full seafood pot with corn and potatoes, make the Stovetop Shrimp Boil.
Common questions
What do I add to Ragin' Cajun Shrimp & Grits Mix?
Add 5 cups water, 1 pound peeled medium-to-large shrimp, ½ cup chopped onion, and 4 ounces unsalted butter. The box also lists 2 tablespoons Worcestershire sauce and one strip cooked, chopped bacon as optional additions.
How long does the shrimp and grits mix take?
The box method takes about 25 minutes when you heat the water during the shrimp's 15-minute refrigerated rest. The shrimp sauté for about 5 minutes; the grits cook covered for 5 minutes and rest off the heat for 5.
How many people does one box serve?
The current package states that one 8-ounce box serves 4 to 5 people when prepared with the listed shrimp, water, onion, and butter.
Does Ragin' Cajun Shrimp & Grits Mix contain milk?
Yes. The current product record and package declare milk. Always check the package you have before cooking for someone with a food allergy.
Can I make the grits before the shrimp?
You can, but the bowl is best when both finish together. If the grits wait, keep them covered and loosen them with a spoonful of hot water before serving. Cook the shrimp last so they stay tender.
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