Savory Southern Shrimp and Grits
A warm hug in a bowl! This surprisingly straightforward recipe delivers creamy, dreamy grits topped with perfectly seasoned, plump shrimp. Quick, easy, and utterly satisfying, it's perfect for busy weeknights or impressing guests.
Equipment
- Medium saucepan
- Large skillet
- Whisk
Ingredients
For the Grits
- 1 cup stone-ground grits
- 4 cups water or water and milk mixture Use 2 cups water + 2 cups milk for extra creaminess
- 0.5 tsp salt
- 2 tbsp unsalted butter
- 0.5 cup shredded sharp cheddar cheese optional, but highly recommended
For the Shrimp
- 1 lb large shrimp peeled and deveined
- 1 tbsp olive oil or butter
- 0.5 cup diced onion
- 0.5 cup diced bell pepper Any color
- 2 cloves garlic minced
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper optional
- salt and pepper to taste
- Juice of 1/2 lemon
- Chopped green onions or parsley for garnish
Instructions
- Step 1: Cook the Grits
Grab a medium saucepan. Pour in your water (or water and milk mixture) and add the salt. Bring this to a rolling boil over medium-high heat. Once it's boiling, slowly whisk or stir in the grits. Reduce the heat immediately to low. You want a gentle simmer, not a rapid boil. Stir frequently! Simmer for about 15–20 minutes, or until they've thickened up nicely and are creamy. Stir in the butter until melted, and then stir in the cheese (if using) until it's smooth and melted. Cover the pot and keep it warm while you make the shrimp. - Step 2: Sauté the Veggies
While the grits are simmering away, get started on the shrimp. Heat the olive oil or butter in a large skillet over medium heat. Add your diced onion and bell pepper. Cook them for about 3–4 minutes, stirring occasionally, until they start to soften and become fragrant. - Step 3: Cook the Shrimp
Stir in the minced garlic, smoked paprika, cayenne (if using), salt, and pepper into the skillet with the veggies. Let that cook for about 30 seconds until the spices are fragrant. Add your peeled and deveined shrimp to the skillet in a single layer if possible. Cook the shrimp for only 2–3 minutes per side, until it turns pink and opaque throughout. Don't overcook it! Once the shrimp is cooked, take the skillet off the heat and squeeze the fresh lemon juice over everything. Give it a gentle stir. - Step 4: Assemble Your Bowls
Spoon those warm, creamy grits into bowls. Top each bowl generously with the hot shrimp mixture from the skillet. Finish with a sprinkle of fresh chopped green onions or parsley for that final touch of freshness and color. Serve immediately.
Notes
Substitutions & Additions: Use smoked gouda, Monterey Jack, or white cheddar in the grits instead of sharp cheddar. Stir in a handful of fresh spinach or chopped kale into the shrimp skillet during the last minute of cooking. For extra decadence, cook some chopped bacon or sliced Andouille sausage until crispy before starting the veggies; cook the veggies and shrimp in the drippings and add the crispy meat back in at the end. Play with spices like cumin, hot sauce, or dried thyme. Use diced celery, mushrooms, or corn instead of bell peppers.
Tips for Success: Stone-ground grits require frequent stirring to prevent lumps and sticking; stir in a little more hot water or milk if they seem too thick. Watch shrimp closely and remove immediately once pink and opaque to avoid toughness. Always taste and adjust seasoning with salt and pepper as you go. You can dice veggies and peel shrimp ahead of time, but grits and shrimp are best cooked fresh.
How to Store It: Store leftover grits and the shrimp mixture in separate airtight containers in the refrigerator for 2-3 days. Grits will thicken; reheat in a saucepan with a splash of milk or water over low heat, stirring until creamy. Gently warm the shrimp mixture in a separate skillet over medium-low heat.
FAQs: Yes, you can use instant or quick-cooking grits but follow package directions as texture, liquid ratio, and cooking time will differ significantly. Lumpy grits usually result from adding grits too quickly to boiling water or not stirring frequently enough. Recommend large (26/30 count) or extra-large (16/20 count) peeled and deveined shrimp for a heartier bite. To make it spicier, increase cayenne, add red pepper flakes, or use hot sauce.