Shrimp and grits is a classic Southern dish that feels both homey and a bit special. This version uses a simple tangy sauce to bring out the flavor of the shrimp, paired with smooth, buttery grits. It comes together quickly with just a handful of ingredients.
The Story Behind This Recipe
Growing up, shrimp and grits was one of those dishes that felt like a treat made just for the weekend. It’s rich and cozy, but not too heavy if you keep the sauce light and fresh. I like to use quick-cooking grits when I’m short on time. They still get creamy and smooth and soak up that buttery shrimp sauce nicely.
The tanginess comes from a bit of lemon juice and a touch of hot sauce, which cuts through the richness in a nice way without overwhelming the shrimp. It’s a balance that makes the dish feel brighter and a little less heavy than some versions. This is the kind of dinner that’s easy enough for a weeknight but still feels like you put a little something extra into it.
I usually serve this with a simple green salad or some roasted veggies on the side. Leftovers don’t last long because the sauce is addictive and the grits reheat well. Sometimes I like to add a sprinkle of fresh parsley or scallions for a bit of color and freshness right before serving. It’s a good way to dress up the plate without any extra fuss.
Cuisine: Southern American
Course: Dinner
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 cup quick-cooking grits
- 4 cups water
- 4 tablespoons butter, divided
- 1 pound raw shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons lemon juice
- 1 teaspoon hot sauce (optional)
- Salt and black pepper to taste
- Fresh parsley or chopped scallions for garnish
Instructions
- Step 1. In a medium pot, bring water to a boil. Slowly whisk in the grits and reduce to a simmer. Cook according to package instructions, about 5 minutes for quick-cooking grits, stirring occasionally.
- Step 2. Once grits are thickened, stir in 2 tablespoons of butter. Season with salt and pepper to taste. Keep warm on low heat.
- Step 3. While the grits cook, heat a large skillet over medium heat and melt 1 tablespoon of butter.
- Step 4. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook another 30 seconds until fragrant.
- Step 5. Add the shrimp to the skillet along with smoked paprika, cayenne pepper, salt, and pepper. Cook shrimp until pink and opaque, about 3-4 minutes total, stirring occasionally.
- Step 6. Stir in the remaining 1 tablespoon butter, lemon juice, and hot sauce if using. Let the sauce gently simmer for 1-2 minutes to combine flavors.
- Step 7. Serve the shrimp and sauce over the grits. Garnish with fresh parsley or scallions.
Tips for Success
- Use quick-cooking grits for a faster meal or regular grits if you have more time; just increase the cooking time accordingly.
- Adjust cayenne and hot sauce amounts to control the spice level.
- Fresh lemon juice brightens the sauce nicely; add more if you like a tangier flavor.
- Peel and devein shrimp ahead of time to speed up cooking.
- If you want creamier grits, stir in a splash of milk or cream at the end.
Variations & Substitutions
- Swap shrimp for scallops or diced chicken breast for a different protein.
- Add chopped spinach or kale to the shrimp for a veggie boost.
- Use smoked sausage along with the shrimp for a heartier dish.
- Top with crumbled bacon or grated sharp cheddar cheese on the grits.
