Voodoo Shrimp and Grits (Walk-On’s Copycat)

Recreate Walk-On’s famous Voodoo Shrimp & Grits at home. Featuring, bacon-wrapped, jalapeño-stuffed shrimp over creamy cheddar grits with sweet chili glaze.

What is Walk-On’s Voodoo Shrimp and Grits?

Walk-On’s Voodoo Shrimp and Grits are a Southern-inspired favorite that takes comfort food to bold new heights. The dish features jumbo shrimp stuffed with cream cheese and jalapeños, wrapped in smoky bacon, and glazed with a sweet and spicy chili sauce. Served over rich, creamy cheddar grits, every bite delivers a perfect balance of heat, sweetness, and savory flavor.

The inspiration behind this copycat recipe comes from my love for that irresistible combination of Cajun spice, crispy bacon, and velvety grits that feels both indulgent and deeply comforting. It’s Southern soul with a kick, the kind of dish that keeps you coming back for more. It’s also one of my absolute favorite dishes on the Walk-On’s menu. I order it all the time.

How to prepare Voodoo Shrimp and Grits?

Ingredients:

For the shrimp:

• 12 jumbo shrimp – We are stuffing these shrimp, so the bigger the better.  Ensure your shrimp is deveined. Leaving the tail on or off is optional, depending on your liking.  I usually leave the tails on.  This will prevent the shrimp from shrinking down too much during the cooking process.
• Cajun seasoning – Used to infuse the bold, spicy, and savory flavors that define Louisiana cooking. The components of cajun seasoning create a warm, smoky depth that complements the sweet and creamy elements of the dish.
• 6 slices of bacon – Thin sliced bacon is much better for this recipe.  If the bacon is too thick,  it will prolong the cooking process.  And we do not want to cook our shrimp too long. Also, thin bacon is easier to wrap around the shrimp.  
• Cream cheese – Creates a rich, creamy filling that balances the bold, spicy flavors of the dish. When stuffed inside the shrimp, along with jalapeño, it melts as it cooks, giving each bite a smooth, luscious texture that contrasts beautifully with the crispy bacon and spicy kick.
• Pickled jalapeños – Pickled jalapeños are added to Voodoo Shrimp and Grits to bring a tangy, spicy brightness that cuts through the richness of the dish. Since the shrimp are stuffed with cream cheese and wrapped in bacon, the pickled jalapeños add a zesty contrast. The acidity helps balance the creamy, smoky, and sweet elements.

For the Grits:

• Yellow corn grits – rich, buttery flavor and a slightly heartier texture than white grits—making them the perfect base for bold, flavorful toppings like bacon-wrapped shrimp and sweet chili glaze.
• Water – added to corn grits to cook and soften the grains, allowing them to absorb moisture and expand into a creamy, smooth texture
• Milk – added to yellow corn grits to make them richer, creamier, and more flavorful. While water softens the grits, milk enhances their texture and taste by adding fat, natural sweetness, and body.
• Cheddar cheese – Cheddar cheese is added to yellow corn grits to give them a rich, savory depth and creamy texture that pairs perfectly with the bold Cajun flavors of Voodoo Shrimp and Grits. 
• Salt & pepper – added to yellow corn grits to enhance and balance their natural flavor.

For the sweet chili sauce/glaze:

• Srirachia – added to give it an extra kick of heat and depth of flavor. Sweet chili sauce on its own is tangy and mildly spicy, but adding Sriracha introduces a bolder, more balanced spice that enhances the sauce without overpowering its sweetness.
• Unsalted butter – added to make it richer, smoother, and more balanced. When stirred into the sauce, butter melts and emulsifies with the chili mixture, creating a silky texture that clings beautifully to the shrimp in dishes like Voodoo Shrimp and Grits.
• Crushed red pepper flakes – adds a sharp, peppery spice that balances the sweetness and keeps the flavor from tasting too sugary.
• Rice vinegar – added to bring bright acidity and balance to the sweetness and heat.
• Sugar – the mild, slightly sweet tang cuts through the sugar and spice, creating a well-rounded flavor that keeps the sauce from being too heavy.
• Cornstarch – added as a thickening agent. When mixed with a bit of water (to make a slurry) and heated in the sauce, cornstarch activates and gives the mixture a smooth, glossy, and slightly sticky texture.
• Water – used to make the cornstarch slurry
• Salt – added to enhance flavor.

Simple Steps:

Prepare the sweet chili glaze

• In a small pan, combine sweet chili sauce, Sriracha, butter, rice vinegar, sugar, crushed red pepper, and salt.  
• Bring to a simmer.  
• In a measuring cup or small bowl, mix corn starch and water to make a cornstarch slurry. Stir in the cornstarch slurry. 
• Cook 1–2 minutes until the sauce thickens and turns glossy. Cover and keep warm.

Prepare the shrimp

• Season shrimp with cajun seasoning.
• Using a knife, make a small slit in each shrimp where it’s already deveined). Add a small amount of cream cheese and a piece of diced jalapeño inside the slit. Don’t overfill. The slit should close back up slightly.
• Cut bacon slices in half (or thirds if your shrimp are smaller).
  Starting near the shrimp’s head end, wrap the bacon, starting with the thicker end, around the body in a spiral motion, slightly overlapping each turn until the shrimp is covered. The end of the bacon should stick.  If the bacon doesn’t stick together, secure it with a toothpick, and place on a plate, seam side down, until ready to cook.
• The shrimp can be pan seared, baked or grilled.  I pan sear.  However, if you choose to bake or grill, see notes and tips below.
• In a skillet, preferably a cast iron if you have one, heat oil over medium high heat. Then, wait for oil to get hot.
• Carefully place each bacon-wrapped shrimp seam-side down in the pan. Also, this helps “seal” the bacon so it stays wrapped during cooking.

• Cook without moving them for 2–3 minutes, until the bacon starts to brown and crisp on that side.
• Use tongs to gently turn the shrimp, searing each side for 1–2 minutes until all sides of the bacon are browned and slightly crispy.
  (You may need to stand them on their sides for a few seconds to crisp the edges.)
• If the bacon browns too fast before the shrimp cooks through, lower the heat slightly. Also, you want the bacon golden and crisp while the shrimp inside turn opaque and pink. *SEE NOTES
• Shrimp cook quickly—once they curl into a “C” shape and turn pink and opaque, they’re done. Bacon should be fully cooked but not burnt.

• Transfer to a paper towel–lined plate for a minute to drain excess grease, then serve immediately.

For the grits:

• Bring water and milk to a simmer in a saucepan. 
• Slowly whisk in grits, stirring to prevent lumps. 
• Cook until thick and creamy (about 15–20 minutes), then stir in butter, cheddar cheese, salt, and pepper. Keep warm.

To serve:

• In a large bowl, toss shrimp in the sweet chili sauce until shrimp is fully coated.
• Add a generous amount of grits into two servings bowls.
• Top with shrimp and fresh parsley. If there’s any sweet chili sauce leftover after tossing, add that to the grits or serve on the side.

Pro tips:

• Avoid overcrowding the pan. Cook in batches for even searing.
• If your bacon is thick, par-cook it for 1–2 minutes before wrapping so it finishes crisping at the same time as the shrimp.
• Shrimp cooks quickly, so keep an eye on your bacon.  
• If you notice that your bacon is browning too quickly, slightly lower heat to prevent bacon from burning.

Variations to cook shrimp

• For grilled or pan seared shrimp – Fire up the grill, cook shrimp for 2-3 minutes on all a sides until bacon is crispy, and smoky in flavor.
• For oven-baked shrimp – Preheat oven to 400 degrees. Cook for 15 – 20 minutes, turning halfway through cooking through cooking time.

You may also like:

• Shrimp Creole
• Creole Seafood Gumbo
• Shrimp and Grits