Introduction

Shrimp and grits is a classic Southern comfort food that’s both hearty and flavorful. This recipe combines tender shrimp with creamy, buttery grits for a dish that’s perfect for breakfast, lunch, or dinner. Simple to make yet impressive, it’s sure to become a family favorite.

A white plate on a white marbled surface holds a serving of creamy, light yellow grits spread evenly as the bottom layer. On top, there is a layer of crispy brown pieces mixed with green herbs and small bits of red seasoning, adding a textured look. Sitting on this layer, several golden-brown shrimp with a slight char are arranged in the center, garnished with chopped green onions scattered around. The photo is bright and clear, showing a close-up view with natural light, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined
1 cup stone-ground grits
4 cups low-sodium chicken broth
1/2 cup heavy cream
4 tbsp unsalted butter (divided)
4 cloves garlic, minced
3 green onions, chopped (for garnish)
Salt and pepper to taste
1 tsp paprika or Cajun seasoning

Instructions

Step 1: In a medium pot, bring the chicken broth to a boil. Slowly whisk in the grits, reduce the heat to low, and cook, stirring frequently, until thick and creamy, about 20-25 minutes.
Step 2: Stir in the heavy cream and 2 tablespoons of butter into the cooked grits. Season with salt and pepper to taste. Keep warm.
Step 3: While the grits are cooking, heat a large skillet over medium heat. Add 1 tablespoon butter and the minced garlic. Sauté until fragrant, about 1 minute.
Step 4: Add the shrimp to the skillet, sprinkle with paprika or Cajun seasoning, salt, and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes per side.
Step 5: Remove the shrimp from the heat and stir in the remaining 1 tablespoon butter for richness.
Step 6: To serve, spoon the creamy grits onto plates and top with the sautéed shrimp. Garnish with chopped green onions.

Tips & Variations

For extra flavor, add a splash of hot sauce or a pinch of cayenne pepper to the shrimp.
Use smoked paprika for a subtle smoky taste, or swap chicken broth for vegetable broth to make it pescatarian-friendly.
Try stirring in shredded sharp cheddar cheese into the grits for a cheesy twist.
If stone-ground grits are unavailable, quick-cooking grits can be substituted, but cooking times will be shorter.

Storage

Store leftover shrimp and grits in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat on the stove, adding a splash of milk or broth to loosen the grits if they thicken too much.

How to Serve

The dish shows a round white plate with a gray rim, placed on a white marbled surface. At the bottom, there is a creamy light yellow layer of grits spread evenly across the plate. On top, there is a layer of small, dark brown and reddish cooked sausage pieces. The top layer has several large, golden-brown shrimp curled on the sausage, with some chopped green onions sprinkled around for color. The shrimp appear slightly crispy with a warm, shiny texture. In the background, there is a blurred green plant in a white pot. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Just thaw them completely and pat dry before cooking to avoid extra moisture in the skillet.

How can I make the grits creamier?

Use stone-ground grits and cook them slowly with frequent stirring. Adding heavy cream and butter near the end also boosts creaminess.

Irresistible Shrimp and Grits Recipe

Print Recipe

★★★★★

4.9 from 125 reviews

This Irresistible Shrimp and Grits recipe combines succulent, seasoned shrimp with creamy, buttery stone-ground grits for a comforting Southern classic that is perfect for any meal. Featuring fresh garlic, green onions, and a hint of Cajun seasoning, it delivers bold flavors with a smooth texture.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Southern American

Ingredients

Scale

Shrimp

1 lb large shrimp, peeled and deveined
4 cloves garlic, minced
1 tsp paprika or Cajun seasoning
Salt and pepper to taste
2 tbsp unsalted butter
3 green onions, chopped (for garnish)

Grits

1 cup stone-ground grits
4 cups low-sodium chicken broth
1/2 cup heavy cream
2 tbsp unsalted butter
Salt and pepper to taste

Instructions

Prepare the grits: In a medium saucepan, bring the low-sodium chicken broth to a boil. Slowly whisk in the stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, for about 20-25 minutes until the grits are tender and thickened. Stir in the heavy cream and 2 tablespoons of unsalted butter, season with salt and pepper, and keep warm.
Cook the shrimp: While the grits cook, melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the peeled and deveined shrimp, sprinkle with paprika or Cajun seasoning, salt, and pepper. Cook the shrimp for 2-3 minutes on each side until they turn pink and opaque.
Combine and garnish: Spoon the creamy grits into serving bowls or plates, top with the cooked shrimp and garlic butter sauce from the skillet. Garnish with freshly chopped green onions for a burst of color and freshness.

Notes

Stone-ground grits provide the best texture and flavor compared to instant or quick-cooking grits.
To make this recipe gluten free, ensure the chicken broth and seasoning are gluten free.
For more heat, increase the amount of cayenne or Cajun seasoning.
Leftover shrimp can be stored in an airtight container in the fridge for up to 2 days.
This dish pairs well with a side of sautéed greens or a fresh salad.

Keywords: shrimp, grits, Southern recipe, Cajun, comfort food, creamy grits, seafood