Shrimp And Grits Recipe

This Shrimp And Grits Recipe is an easy, Southern comfort food classic—creamy, dreamy grits topped with spicy Cajun shrimp, ready in under an hour.

I still remember the first time I tasted shrimp and grits on a warm Charleston evening. It felt like a hug from the Lowcountry itself. Shrimp, America’s most popular seafood (we each consume over four pounds a year, according to the National Fisheries Institute), pairs perfectly with grits—a humble, whole-grain dish rooted in Southern tradition. By choosing stone-ground cornmeal and skim milk, this version keeps things lighter without skimping on that rich, velvety texture you crave. You know what? It’s become my go-to for Sunday brunch or a relaxed weeknight dinner. Toss in a splash of fresh lemon, and you’ve got a meal that feels indulgent yet surprisingly balanced.

Why You’ll Love This Recipe

• Ready in under 45 minutes—perfect for busy weeknights
• One-skillet shortcut for minimal cleanup
• Protein-packed shrimp for an easy lean meal
• Customizable spice level—from mild to extra spicy
• Naturally gluten-free, dairy tweaks make it even lighter
• Freezable components (grits and shrimp stored separately)
• Kid-friendly tweaks keep the heat in check
• Cozy, nostalgic flavors that taste like a warm Southern kitchen

Ingredients

• 1 cup stone-ground grits (Bob’s Red Mill or local mill)
• 4 cups low-fat milk (or half-and-half for extra creaminess)
• 1 tablespoon unsalted butter (plus extra for finishing)
• ½ teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper (freshly cracked, ideally)
• 1 pound large shrimp, peeled & deveined (medium/U-10; wild-caught if possible)
• 1 tablespoon olive oil (or avocado oil)
• 2 cloves garlic, minced (or ½ teaspoon jarred for convenience)
• 1 teaspoon Cajun seasoning (store-bought or homemade blend)
• ¼ teaspoon smoked paprika (for smoky depth)
• 2 tablespoons chopped green onions (white and green parts)
• 1 tablespoon fresh lemon juice (adds bright acidity)
• Chopped parsley for garnish (optional, but pretty!)

(Tip: Stone-ground grits yield a grainier bite; quick-cook grits will be smoother. Wild shrimp taste sweeter, farmed shrimp tend to be juicier.)

Directions

1. Prep the grits: In a medium saucepan, bring 4 cups of milk to a gentle simmer, whisking now and then so it doesn’t scorch.
2. Stir in grits: Gradually sprinkle in the cornmeal, whisking constantly until no lumps remain. Reduce heat to low, cover, and cook for 20–25 minutes, stirring every 5 minutes—grits should thicken to a pudding-like consistency.
3. Season and finish: Remove from heat; stir in butter, salt, and pepper, tasting for balance. Cover again to keep warm while you cook the shrimp.
4. Heat the skillet: Warm olive oil over medium heat in a large, heavy-bottomed pan until it shimmers.
5. Sauté garlic and shrimp: Add garlic, stirring for 30 seconds until fragrant, then add shrimp in a single layer. Cook 2 minutes per side—shrimp will turn opaque pink and curl slightly.
6. Spice it up: Sprinkle Cajun seasoning and smoked paprika over shrimp, tossing once so each piece glistens in the spices.
7. Brighten the plate: Turn off the heat, stir in lemon juice and green onions, then let the shrimp rest for one minute—this seals in juices.
8. Plate and garnish: Spoon grits into shallow bowls, top with shrimp and pan juices, then finish with parsley. Serve immediately for best texture.

Servings & Timing

• Serves: 4 hungry folks
• Prep Time: 15 minutes (peeling, deveining, and mise en place)
• Cook Time: 30 minutes (grits and shrimp run concurrently)
• Total Time: 45 minutes (a full meal in less than an hour)

Variations

• Swap shrimp for bay scallops and omit Cajun seasoning for a milder briny taste.
• Stir in crumbled Andouille sausage with the shrimp for extra Southern flair.
• Make it vegetarian: replace shrimp with sautéed mushrooms and chickpeas.
• Turn up the heat by adding ½ teaspoon cayenne or a diced jalapeño.
• Use coconut milk instead of dairy for a tropical twist.
• Mix in roasted corn kernels and diced red bell pepper for color and crunch.

Storage & Reheating

Store grits and shrimp separately in airtight containers in the refrigerator for up to 3 days. If you freeze, only freeze plain grits (up to 1 month) in a freezer-safe bag. To reheat grits, gently warm on low heat with a splash of milk, stirring until creamy. For shrimp, reheat quickly in a skillet over medium with a drizzle of oil—just until warmed through, or they risk getting rubbery. Make-ahead tip: cook grits fully and refrigerate; when ready to serve, reheat and top with freshly cooked shrimp.

Notes

• I learned that squirting lemon juice right at the end really wakes up the flavors—don’t skip it.
• If grits thicken too much, loosen with extra milk or even chicken broth for a savory boost.
• Overcooked shrimp get tough fast; watch the color change and pull them off the heat promptly.
• For a richer finish, stir in a tablespoon of cream cheese or grated sharp cheddar after cooking the grits.

FAQs

Q: Can I use instant grits instead of stone-ground?
A: Yes—instant grits cut cook time in half, but they’ll be smoother and less textured.

Q: My grits are lumpy, how do I fix that?
A: Whisk vigorously while adding the cornmeal, and stir often during cooking to break up any clumps.

Q: Is this dish gluten-free?
A: Absolutely—grits are naturally gluten-free, just double-check your Cajun seasoning blend.

Q: Can I make this spicier without cayenne?
A: Try a few dashes of hot sauce or chopped hot peppers for a layered heat.

Q: What shrimp size works best?
A: Large or jumbo shrimp (U-12 to U-15) hold up nicely in the skillet and look pretty on the plate.

Q: How do I keep leftovers from getting soggy?
A: Store shrimp and grits separately and reheat them quickly—this helps maintain texture.

Q: Can I add vegetables?
A: Yes—toss in spinach, kale, or diced tomatoes in step 5 for extra color and nutrients.

Q: What wine pairs well?
A: A crisp Sauvignon Blanc or a light Rosé balances the creaminess and spice beautifully.

Conclusion

This Shrimp And Grits Recipe brings the best of Southern comfort food to your table with creamy grits and zesty Cajun shrimp—easy enough for a weeknight, special enough to impress guests. Give it a whirl, and let me know how you spice it up in the comments below. If you loved this, explore my Cajun Chicken Pasta or Southern-Style Collard Greens for more cozy eats!