Shrimp and grits is a Southern staple that’s both comforting and simple to make at home. This version balances tender shrimp cooked in garlic and paprika with smooth, buttery grits for a hearty, no-fuss meal.
The Story Behind This Recipe
I first tried shrimp and grits while visiting Charleston a few years back, and it stuck with me as a perfect example of Southern comfort. What I love most is how surprisingly easy it is to whip up on a weeknight without a long list of ingredients or complicated steps.
Growing up, grits were rarely on our table, so I was a bit unsure at first. But once I got the hang of cooking them just right—creamy but not too runny—I started playing around with toppings. Shrimp is my favorite because it cooks quickly and pairs so well with the mild corn flavor.
A quick tip I picked up is to season the shrimp with paprika and a bit of cayenne, then sauté them with garlic and a splash of lemon juice. It gives the dish a nice balance—not too heavy, but flavorful enough to keep things interesting.
I tend to serve this dish with a side of sautéed greens or just a simple green salad. It’s filling but not overwhelming, and I appreciate that it doesn’t require you to stand over the stove all evening. Plus, it’s always a hit when friends come over for a casual dinner.
If you’ve been hesitant about grits, this recipe is a gentle introduction. Once you try it, you might find yourself making it regularly, especially when you want something warm and satisfying without fuss.
Cuisine: Southern
Course: Dinner
Servings: 2
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 teaspoon salt
- 2 tablespoons butter
- 1/4 cup shredded sharp cheddar cheese (optional)
- 8 ounces shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter
- 1 teaspoon lemon juice
- Chopped fresh parsley for garnish
Instructions
- Step 1. Bring the water or chicken broth to a boil in a medium saucepan. Add salt and slowly stir in the grits.
- Step 2. Reduce heat to low and cook, stirring often, until thick and creamy, about 15-20 minutes. If using, stir in butter and cheddar cheese, then keep warm.
- Step 3. While grits cook, season the shrimp with paprika, cayenne, salt, and pepper.
- Step 4. Heat olive oil or butter in a skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds.
- Step 5. Add shrimp and cook until pink and opaque, about 2 minutes per side.
- Step 6. Stir in lemon juice and remove from heat.
- Step 7. Divide grits between plates, top with shrimp, and garnish with parsley.
- Step 8. Serve immediately.
Tips for Success
- Stone-ground grits take longer to cook but have better texture. Quick grits work if you’re in a hurry.
- Stir grits frequently to prevent lumps and sticking.
- Taste your shrimp seasoning before cooking to avoid over-salting.
- If you prefer creamier grits, stir in a splash of milk or cream at the end.
- Don’t overcrowd the pan when cooking shrimp; cook in batches if needed.
Variations & Substitutions
- Swap shrimp for diced Andouille sausage or pan-fried chicken for a different take.
- Add finely chopped green onions or diced tomatoes to the shrimp for extra color and flavor.
- Use pepper jack cheese instead of cheddar for a little kick in the grits.
- For a dairy-free version, skip the butter and cheese and use olive oil.
- Top with a fried egg for an extra rich finish.
