The Ultimate Cheesy Shrimp & Grits Bites (Perfect Party Appetizer!)

There are certain appetizers that are destined for legendary status, the kind of dish that has everyone crowding the platter the moment it appears. These Cheesy Shrimp & Grits Bites are, without a doubt, one of those dishes. It’s the ultimate Southern comfort food, reimagined into the most perfect, elegant, and utterly addictive party bite. Imagine a creamy, cheesy grit cake, flavored with smoked gouda and chilled until firm. It’s then breaded in a seasoned panko crust and fried to a shatteringly crisp, golden-brown perfection. The inside stays impossibly creamy and cheesy. And the topping? A savory, spicy mound of Cajun-seasoned shrimp and a classic “holy trinity” of sautéed peppers, celery, and onion. Every single bite is a glorious journey of textures and flavors: crunchy, creamy, cheesy, and savory with a gentle kick of spice. I made these for a New Year’s Day get-together, and they were the first thing to disappear. They are the perfect, sophisticated-yet-soulful way to ring in a new year or celebrate any special occasion.

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Why These Shrimp & Grits Bites Are a Party Sensation!

• Incredible Texture Contrast: The combination of the shatteringly crispy fried exterior and the ultra-creamy, cheesy grits on the inside is an absolute dream.
• Deep, Savory Flavor: The smoky gouda in the grits and the spicy Cajun shrimp topping create layers of rich, Southern-inspired flavor in one perfect bite.
• Perfectly Portioned for Parties: These two-bite wonders are easy for guests to handle while mingling, making them the ideal appetizer for any gathering, from a casual get-together to an elegant New Year’s party.
• A Fantastic Make-Ahead Appetizer: You can prepare the grits and the shrimp topping a day in advance, which is a lifesaver when you’re hosting. All you have to do is bread and fry just before serving.
• A True Showstopper: They look so impressive and sophisticated, your guests will think you spent all day in the kitchen. We’ll keep it our little secret how easy they really are!

Recipe Snapshot

Your Shopping List for the Ultimate Party Bite

This show-stopping appetizer is built on classic Southern flavors and simple techniques. Here’s what you’ll need.

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→ For the Cheesy Grits Cakes

• Whole Milk: 2 1/2 cups. The key to rich and creamy grits.
• Quick-Cooking Grits: 1 cup. Make sure they are not the instant kind! Quick-cooking grits have the perfect texture for this.
• Smoked Gouda or Sharp Cheddar: 1 1/2 cups, shredded. Smoked gouda adds a fantastic, sophisticated flavor.
• Unsalted Butter: 2 tablespoons.

→ For the Cajun Shrimp Topping

• Medium Shrimp: About 1 1/2 lbs (approx. 30 shrimp), peeled and deveined.
• Celery & Green Bell Pepper: The classic “holy trinity” base of Cajun cooking.
• Scallions: You’ll use the white parts for cooking and the green parts for a fresh garnish.
• Garlic: 3 cloves, for that essential aromatic flavor.
• Tomato Paste: Just 1 tablespoon adds a deep, savory umami richness.

→ For Breading, Frying & Serving

• Cajun Seasoning: 3 1/2 teaspoons, divided. The signature spice of our dish!
• All-Purpose Flour, Eggs, and Panko Bread Crumbs: For our classic three-stage breading station. Panko ensures an extra-crispy crust.
• Neutral Oil: About 2 cups for frying. Canola or vegetable oil works great.
• Remoulade Sauce: Optional, but highly recommended for dipping!

Let’s Get Cooking! Your Step-by-Step Guide

This recipe is a fun assembly project! We’ll make the components separately and then bring them all together in a glorious finale.

Phase 1: Make and Chill the Grits (Time: ~10 mins + 30 mins chilling)

Creating a firm, sliceable base of grits is the first and most important step.

1. Cook the Grits. In a small saucepan, bring the milk and 1 1/2 cups of water to a simmer. While whisking constantly, slowly pour in the grits. Reduce the heat to medium-low and cook, whisking frequently, for about 7 minutes until thickened.
2. Add Flavor and Chill. Stir in the shredded cheese, 2 tablespoons of butter, and 1 teaspoon of Cajun seasoning. Season with salt. Pour the grits mixture into an 11″ x 8″ baking dish and spread it into a smooth, even layer. Refrigerate for at least 30 minutes, until completely cold and firm.

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Phase 2: Prepare the Cajun Shrimp Topping (Time: ~10 minutes)

While the grits chill, we can make the delicious topping.

3. Season the Shrimp. Pat the peeled and deveined shrimp completely dry with paper towels. Place them in a large bowl and toss with 1 1/2 teaspoons of Cajun seasoning and a pinch of salt.
4. Sauté the Veggies. In a large skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the chopped celery and bell peppers and cook for 3-4 minutes until they start to soften. Add the white parts of the scallions, the garlic, and the tomato paste. Cook, stirring, for 2 minutes until the paste begins to darken.
5. Cook the Shrimp. Make a space in the center of the skillet and add the seasoned shrimp. Cook, tossing occasionally, for 3-4 minutes until the shrimp are pink, opaque, and cooked through. Transfer the entire shrimp and vegetable mixture to a plate and set aside.

Phase 3: Cut, Bread, and Fry the Grits Cakes (Time: ~15 mins + 10 mins freezing)

Now for the transformation! We turn our chilled grits into crispy, golden cakes.

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6. Cut and Slice the Cakes. Remove the chilled grits from the fridge. Use a 2″ round cutter to cut out 15 cakes. Transfer them to a baking sheet. Carefully slice each thick cake in half through its equator (like a hamburger bun) to create 30 thinner, 1/2″-thick disks.
7. Set Up Breading Station. You’ll need three shallow bowls. In the first, place the flour and whisk in the remaining 1 teaspoon of Cajun seasoning. In the second, beat the eggs. In the third, place the panko bread crumbs.
8. Bread the Cakes. Working one at a time, coat a grits disk in the seasoned flour, dip it in the egg (shaking off any excess), and then press it into the panko to coat. Place the breaded cakes on a baking sheet and freeze for 10 minutes to help the coating set.
9. Fry to Perfection. In a clean large skillet, heat about an inch of neutral oil over medium-high heat. Working in batches, fry the grits cakes for 1-2 minutes per side, until deep golden brown and crispy. Transfer them to a paper towel-lined plate and season with a pinch of salt.

Phase 4: Assemble and Serve (Time: ~5 minutes)

10. Assemble Your Bites. Arrange the hot, crispy grits cakes on a platter. Top each cake with a single shrimp and a small spoonful of the vegetable mixture.
11. Garnish and Enjoy! Sprinkle the finished bites with the green parts of the scallions. Serve immediately with remoulade sauce for dipping, if desired.

WiseRecipes’ Top Tips for Perfect Bites!

• Don’t Use Instant Grits: For the best creamy texture that firms up properly, use quick-cooking grits, not the instant variety which can be gummy.
• Chill Grits Thoroughly: The 30-minute chilling step is non-negotiable. The grits must be completely cold and firm to be cut cleanly without falling apart.
• The 10-Minute Freeze is a Secret Weapon: Freezing the breaded grits cakes for just 10 minutes before frying helps the panko crust adhere much better, ensuring it doesn’t fall off in the hot oil.
• Pat the Shrimp Dry: For the best sear and to prevent a watery topping, make sure your shrimp are patted completely dry before you season and cook them.
• Maintain Your Oil Temperature: To get crispy, not greasy, grits cakes, make sure your oil is hot. Work in batches to prevent the temperature from dropping too much.

Creative Twists: Delicious Ways to Customize!

• Add Bacon: Crumble some crispy cooked bacon and mix it into the grits along with the cheese for a smoky, salty addition.
• Try Different Cheeses: Pepper jack would add a great spicy kick, or a sharp white cheddar would be a delicious alternative to the gouda.
• Use Different Protein: This topping would be fantastic with diced andouille sausage or crawfish tails instead of shrimp.
• Make it Spicier: Add a pinch of cayenne pepper to the shrimp seasoning or a dash of your favorite hot sauce to the vegetable mixture.
• Air Fryer Method: For a lighter version, spray the breaded grits cakes generously with cooking spray. Air fry at 400°F for 8-10 minutes, flipping halfway, until golden brown and crispy.
• Make it a Main Course: Don’t slice the grits cakes in half. Serve the larger, 1″-thick fried grit cakes topped with a more generous portion of the shrimp mixture for a hearty dinner.

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Cheesy Shrimp & Grits Bites (Perfect Party Appetizer)

The ultimate party appetizer! Crispy fried grits cakes are topped with a savory Cajun shrimp and vegetable mixture. This recipe for Cheesy Shrimp & Grits Bites is a showstopper for New Year’s Day or any celebration.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 30 bites

Course: Appetizer

Cuisine: American, Cajun-Inspired, Southern

Ingredients Equipment Method Notes

Ingredients

  

For the Grits Cakes

• 2 1/2 cups whole milk
• 1 cup quick-cooking grits not instant
• 1 1/2 cups shredded smoked gouda or sharp cheddar
• 2 Tbsp. unsalted butter

For the Shrimp Topping

• 30 medium shrimp (about 1 1/2 lb.), peeled, deveined
• 2 stalks celery, finely chopped
• 1/2 green bell pepper, finely chopped
• 3 scallions, green and white parts separated, thinly sliced
• 3 cloves garlic, finely chopped
• 1 Tbsp. tomato paste
• 2 Tbsp. unsalted butter

For Breading and Frying

• 3 1/2 tsp. Cajun seasoning, divided
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko bread crumbs
• 2 cups neutral oil, for frying

For Serving

• as needed Store-bought or homemade remoulade sauce optional

Equipment

• 11″ x 8″ Baking Dish
• 2-inch round cutter
• Large Skillet

Method

 

Make and Chill the Grits

1. In a saucepan, bring milk and 1 1/2 cups water to a simmer. Slowly whisk in grits. Reduce heat and cook, whisking frequently, until thickened, about 7 minutes.
2. Stir in cheese, 2 tablespoons butter, and 1 teaspoon Cajun seasoning; season with salt. Pour into an 11″ x 8″ baking dish and spread evenly. Refrigerate until cold and firm, about 30 minutes.

Cook the Shrimp Topping

1. Pat shrimp dry and season with salt and 1 1/2 teaspoons Cajun seasoning.
2. In a large skillet over medium heat, melt remaining 2 tablespoons butter. Add celery and bell peppers; cook until softened, 3 to 4 minutes. Add white scallion parts, garlic, and tomato paste and cook, stirring, for 2 minutes.
3. Add seasoned shrimp to the skillet. Cook, tossing, until shrimp are cooked through, 3 to 4 minutes. Transfer mixture to a plate.

Bread and Fry the Grits Cakes

1. Using a 2″ round cutter, cut 15 cakes from the chilled grits. Slice each cake in half horizontally to make 30 thin disks.
2. Set up a breading station with three shallow bowls: one with flour whisked with the remaining 1 tsp Cajun seasoning, one with beaten eggs, and one with panko.
3. Coat each grits disk in flour, then egg, then panko. Place on a baking sheet and freeze for 10 minutes to set the coating.
4. In a large skillet, heat about 1-inch of oil over medium-high heat. Working in batches, fry cakes until golden brown and crisp, 1 to 2 minutes per side. Transfer to a paper towel-lined plate.

Assemble and Serve

1. Arrange the fried cakes on a platter. Top each with a shrimp and some vegetable mixture. Sprinkle with green scallion parts and serve with remoulade, if desired.

Notes

Chill Completely: For the grits cakes to cut cleanly, they must be completely cold and firm. Do not rush the refrigeration step.

Freeze Before Frying: Freezing the breaded cakes for just 10 minutes is a great trick to help the coating adhere perfectly during frying.

Make Ahead: You can prepare the grits and the shrimp topping up to a day in advance and store them in the fridge. On party day, simply cut, bread, and fry the cakes for a quick and impressive appetizer.

Make-Ahead Magic: Storing & Prepping for Your Party

This is a fantastic appetizer to prep ahead, saving you tons of time on party day.

Make-Ahead Prep

You can make the grits and chill them in the baking dish up to 2 days in advance. You can also cook the shrimp and vegetable topping and store it in an airtight container in the fridge for up to 2 days. On party day, all you need to do is cut, bread, and fry the grits cakes, and gently reheat the shrimp topping.

Reheating

Leftover fried grits cakes are best reheated in an air fryer or a 375°F oven for 5-7 minutes to bring back their crispiness. Gently reheat the shrimp topping in a skillet over low heat.

FAQs: Your Shrimp & Grits Bites Questions, Answered!

Can I bake the grits cakes instead of frying them?

Yes, for a lighter option. Place the breaded cakes on a baking sheet, spray them generously with cooking spray, and bake at 425°F for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.

Why did my grits cakes fall apart when I cut them?

This almost always means the grits were not chilled for long enough. They need to be completely cold and very firm to hold their shape when you use the round cutter. Don’t rush the chilling step!

What’s the best way to cut the cakes in half?

Use a thin, sharp knife. Lay the 1-inch thick cake flat on your cutting board and carefully slice it through the middle horizontally, just like you would slice a bagel or a hamburger bun.

Can I use a different shape instead of a round cutter?

Absolutely! If you don’t have a round cutter, you can simply use a knife to cut the chilled grits into small squares or diamonds. They will be just as delicious.

These Cheesy Shrimp & Grits Bites are a true celebration in one bite. They are the perfect way to kick off a New Year’s Day gathering or any party where you want to serve something truly special and memorable. They are a little bit of work, but the payoff in flavor and the reaction from your guests is more than worth it. I hope you love them as much as I do. Let me know if they become the star of your next party in the comments below!