Some nights call for a straightforward, comforting meal that still feels special. This shrimp and grits skillet comes together quickly and really hits the spot.
The Story Behind This Recipe
I first made shrimp and grits when a friend from the South invited me over for dinner. It was one of those dishes that felt cozy and comforting but also kind of fancy — like the best of both worlds. Since then, it’s become my go-to when I want something warm and satisfying but don’t have a lot of time.
One thing I like about making it in a single skillet is how the flavors all come together — the creamy grits soak up the garlicky, buttery shrimp juices. It’s easy enough to customize too, adding a little spice or some fresh herbs depending on what’s in the fridge.
I usually serve it with a simple green salad or some roasted veggies for a little balance. It’s the kind of meal that’s good enough for company but simple enough for a weeknight dinner. I hope it becomes one of your quick comfort staples as well.
If you want to stretch it a bit, you can toss in a few leftover bits of bacon or sausage with the shrimp for extra depth. And don’t skimp on stirring the grits as they cook — that’s key for the best creamy texture.
This recipe adapts well if you want to swap in different seafood or make it vegetarian by substituting mushrooms and adding some smoked paprika.
Cuisine: American-Southern
Course: Dinner
Servings: 3-4
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
- 1/2 cup shredded sharp cheddar cheese
- 1 pound medium shrimp, peeled and deveined
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh parsley or green onions for garnish
Instructions
- Step 1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan.
- Step 2. Slowly whisk in grits, reduce heat to low, and cook, stirring often, until thickened and tender, about 20 minutes.
- Step 3. Remove from heat and stir in butter and shredded cheddar cheese. Cover and keep warm.
- Step 4. Meanwhile, heat olive oil in a large skillet over medium heat.
- Step 5. Add chopped onion and cook until translucent, about 3-4 minutes.
- Step 6. Add garlic, smoked paprika, and cayenne pepper if using. Cook for another minute, stirring.
- Step 7. Add shrimp to the skillet in a single layer. Season with salt and pepper.
- Step 8. Cook shrimp for 2-3 minutes per side until pink and opaque.
- Step 9. Serve shrimp over the creamy grits, garnished with fresh parsley or green onions.
Tips for Success
- Stone-ground grits take longer but have better texture than instant varieties.
- Stir the grits frequently to prevent lumps and sticking.
- Use fresh shrimp when possible for the best flavor and texture.
- Adjust cayenne pepper based on how spicy you like it.
- Customize with your favorite cheese or herbs to suit your taste.
Variations & Substitutions
- Add cooked bacon or sausage to the shrimp for extra richness.
- Swap shrimp for scallops or diced chicken for a different protein.
- Make it vegetarian by replacing shrimp with sautéed mushrooms and smoked paprika.
- For a creamier version, stir in a splash of cream or half-and-half to the grits.
