Shrimp and grits is one of those classic Southern dishes that feels like a warm hug on a plate. The creamy grits paired with seasoned shrimp in a buttery sauce comes together quickly and easily at home. It’s great for when you want a satisfying, no-fuss dinner that doesn’t require a lot of fancy ingredients.
The Story Behind This Recipe
I first made shrimp and grits when a friend invited me over for a casual meal one weekend. I was surprised by how simple the flavors were but how deeply satisfying it all felt. That night, it became one of my go-to comfort foods, especially when I needed something quick yet filling.
I like making the grits creamy and smooth, stirring in a little cheese and butter while they cook. It makes all the difference in texture and flavor. The shrimp get tossed with a mix of paprika, garlic powder, and a touch of cayenne, so they have just enough kick without overpowering the dish.
One of the small rituals I enjoy is using the same skillet to cook the shrimp and then making the sauce right in the pan with a splash of broth and lemon juice. It picks up all those lovely pan flavors and makes the sauce really sing. Plus, cleanup is easier when you only have that one pan to wash.
When I serve this, I like to top the shrimp with a little fresh parsley and sometimes thinly sliced green onions for brightness. It’s a meal that always makes people feel cozy and a little indulgent, without any fuss or stress in the kitchen.
Cuisine: American
Course: Dinner
Servings: 3-4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1 cup stone-ground grits
- 4 cups water
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter, divided
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 tablespoon fresh lemon juice
- Fresh parsley, chopped (for garnish)
- Green onions, thinly sliced (optional)
Instructions
- Step 1. In a medium saucepan, bring water and a pinch of salt to a boil. Slowly whisk in grits.
- Step 2. Reduce heat to low and cook grits, stirring frequently, until thick and tender, about 15-20 minutes.
- Step 3. Stir in cheddar cheese and 1 tablespoon of butter until melted and smooth. Keep warm.
- Step 4. While grits cook, toss shrimp with smoked paprika, garlic powder, cayenne, salt, and pepper.
- Step 5. Heat olive oil and remaining tablespoon butter in a large skillet over medium-high heat.
- Step 6. Add shrimp and cook until pink and just cooked through, about 2 minutes per side. Remove shrimp and set aside.
- Step 7. Add garlic to the skillet and sauté until fragrant, about 30 seconds.
- Step 8. Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Let simmer for 2-3 minutes to slightly reduce.
- Step 9. Return shrimp to the skillet, toss to coat in sauce, and heat through for another minute.
- Step 10. Serve shrimp over creamy grits, garnish with parsley and optional green onions.
Tips for Success
- Use stone-ground grits for the best texture. Instant grits won’t be as creamy.
- Keep stirring the grits as they cook to prevent lumps.
- If you don’t have chicken broth, vegetable broth or water with a pinch of salt can work.
- You can swap cheddar for another flavorful cheese like smoked gouda or Monterey Jack.
- For a bit more heat, add extra cayenne or a dash of hot sauce to the shrimp.
Variations & Substitutions
- Try adding cooked and crumbled bacon on top for a smoky note.
- Use shrimp tails on for more flavor while cooking if you don’t mind picking them off.
- Swap shrimp for scallops or diced chicken thighs for a different protein.
- Add diced tomatoes or sautéed mushrooms to the sauce for extra texture.
- For a dairy-free option, use coconut milk in place of butter and cheese in the grits.
