Shrimp And Grits Recipe: Easy Southern Comfort Food with a Spicy Twist
This easy Shrimp And Grits Recipe brings together tender shrimp and creamy grits in a bowl of pure Southern comfort—perfect for breakfast, brunch, or a cozy dinner.
Full Recipe Introduction
Shrimp and grits is a classic Southern comfort food that dates back to coastal kitchens along the Carolinas and Georgia. What makes this Shrimp And Grits Recipe unique is its simple, no-fuss approach: we’re building layers of flavor with garlic, smoky paprika, and a touch of Cajun spice, balanced by the rich, buttery texture of stone-ground grits. It’s hearty yet light enough to feel a little indulgent without weighing you down. I first served this at a family brunch last spring, inspired by a road trip through Charleston, where every mom-and-pop café had its own twist. Honestly, there’s nothing more heartwarming than seeing my grandkids’ eyes light up when they scoop that first spoonful. Plus, with lean protein from shrimp and fiber from the grits, it feels like comfort with a purpose.
Why You’ll Love This Recipe
- Ready in under 40 minutes—weeknight dinners, you’ve got this.
- One-pan cleanup—no stack of pots staring back at you.
- Customizable spice level—from mild and buttery to spicy Cajun kick.
- Family-friendly—with or without heat, picky eaters will approve.
- Nutrient boost—protein-rich shrimp meets calcium-packed grits.
- Budget-smart—seafood doesn’t have to break the bank when you buy frozen.
- Seasonal flair—add fresh spring herbs or winter kale for a twist.
- Crowd-pleaser—perfect for brunch gatherings and potlucks alike.
Ingredients
• 1 cup stone-ground grits (or quick-cook for 10-minute prep; Anson Mills recommended)
• 4 cups low-sodium chicken broth (or half broth/half milk for creaminess)
• 1 pound large shrimp, peeled and deveined (fresh or thawed frozen; wild-caught if possible)
• 3 tablespoons unsalted butter (divided)
• 2 cloves garlic, minced (sub with garlic powder in a pinch)
• 1 small onion, finely chopped
• 1 teaspoon smoked paprika (or sweet paprika + a pinch of cayenne)
• ½ teaspoon Cajun seasoning (adjust to taste—see Notes)
• ¼ teaspoon black pepper
• ⅓ cup shredded sharp cheddar cheese (optional, for extra creaminess)
• 2 tablespoons chopped fresh parsley (flat-leaf works best)
• 1 tablespoon lemon juice (brightens flavors)
Directions
- Bring broth to a boil in a medium saucepan. Whisk in grits, reduce heat to low, cover and simmer—stirring every few minutes—until thick (about 15–20 minutes for stone-ground). Tip: Stirring prevents lumps and scorching.
- While grits cook, melt 1 tablespoon butter in a large skillet over medium heat. Add onions and garlic; sauté until fragrant and translucent, about 2–3 minutes.
- Sprinkle in paprika, Cajun seasoning, and pepper; stir to coat the onions. You’ll smell that smoky warmth right away.
- Push onion mixture to the side, melt remaining butter in the empty space, then lay shrimp flat. Cook 2 minutes per side until pink and opaque—do not overcook or they’ll turn rubbery.
- Once grits are creamy, stir in cheese (if using) and parsley, then season with salt to taste. Remove from heat and spoon onto plates.
- Top grits with shrimp and any pan juices. Finish with a squeeze of lemon juice for a zesty pop.
Servings & Timing
Yield: Serves 4
Prep Time: 10 minutes (peeling shrimp can take extra if using fresh)
Cook Time: 25 minutes (including grits simmer)
Total Time: About 35 minutes—perfect for a relaxed brunch or quick dinner
Variations
• Swap cheddar for crumbled feta and stir in chopped spinach for a Mediterranean twist.
• Use coconut milk instead of broth for tropical, dairy-free grits.
• Add crispy bacon bits and swap parsley for chives to lean into a loaded breakfast vibe.
• Stir in andouille sausage slices for extra meaty, Cajun flair.
• Finish with a drizzle of garlic-infused olive oil and grated Parmesan for an Italian nod.
Storage & Reheating
Refrigerate shrimp and grits separately in airtight containers for up to 3 days. Freeze grits (without shrimp) in freezer-safe bags for up to 1 month. To reheat: gently warm grits on the stove over low heat with a splash of milk or broth, stirring until creamy. Warm shrimp in a skillet over medium-low heat for just 1–2 minutes to avoid toughness.
Make-ahead tip: Cook grits fully, then cool in the pan, cover, and refrigerate; reheat and top with freshly sautéed shrimp just before serving.
Notes
I found that seasoning the shrimp right before they hit the pan prevents them from sitting in salt and getting watery. Also, if your grits clump, a hand mixer on low speed smooths them out beautifully—no lumps. Adjust the Cajun seasoning by starting small and tasting as you go; heat builds once the shrimp juices mingle with the spices.
FAQs
Q: Can I use instant grits?
A: Yes—just halve the liquid and cooking time per package instructions; they’ll be smoother but less textured.
Q: Is this recipe gluten-free?
A: Absolutely—just double-check your Cajun seasoning blend to ensure no wheat-based fillers.
Q: How spicy is this dish?
A: It’s medium heat; reduce Cajun seasoning or omit cayenne if you prefer mild.
Q: Can I grill the shrimp?
A: Sure—skewer and grill for a smoky char, then tuck them atop the grits.
Q: What if I don’t have stone-ground grits?
A: Quick-cook grits work fine—just follow package ratios and timing.
Q: How do I make it dairy-free?
A: Swap butter for olive oil and use coconut milk or unsweetened almond milk in place of cheese and butter.
Q: Can I add veggies?
A: Peas, bell peppers, or spinach stir in nicely for color and nutrients.
Q: What wine pairs well?
A: A crisp Sauvignon Blanc or unoaked Chardonnay balances the spice and cream.
Conclusion
This Shrimp And Grits Recipe is your ticket to a comforting, flavorful meal any day of the week. Give it a try, let me know how it turned out, and don’t forget to explore my sausage and gravy biscuits or blackened catfish tacos next—Southern comfort never looked so good!
Shrimp And Grits
Ingredients
- 1 cup stone-ground grits or quick-cook for 10-minute prep; Anson Mills recommended
- 4 cups low-sodium chicken broth or half broth/half milk for creaminess
- 1 pound large shrimp peeled and deveined (fresh or thawed frozen; wild-caught if possible)
- 3 tablespoons unsalted butter divided
- 2 cloves garlic minced (sub with garlic powder in a pinch)
- 1 small onion finely chopped
- 1 teaspoon smoked paprika or sweet paprika + a pinch of cayenne
- 1/2 teaspoon Cajun seasoning adjust to taste
- 1/4 teaspoon black pepper
- 1/3 cup shredded sharp cheddar cheese optional, for extra creaminess
- 2 tablespoons chopped fresh parsley flat-leaf works best
- 1 tablespoon lemon juice brightens flavors
Instructions
- Bring broth to a boil in a medium saucepan. Whisk in grits, cover and simmer until thick. Stir occasionally to prevent lumps.1 cup stone-ground grits, 4 cups low-sodium chicken broth
- Melt butter in a skillet over medium heat. Saute onions and garlic until translucent. Add paprika, Cajun seasoning, and pepper. Cook shrimp until pink and opaque.1 pound large shrimp, 3 tablespoons unsalted butter, 2 cloves garlic, 1 small onion, 1 teaspoon smoked paprika, 1/2 teaspoon Cajun seasoning, 1/4 teaspoon black pepper
- Stir cheese and parsley into cooked grits. Season with salt. Spoon grits onto plates, top with shrimp and pan juices. Finish with lemon juice.1/3 cup shredded sharp cheddar cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice
