Save A Southern classic: tender shrimp sautéed in garlic butter, served atop creamy, cheesy grits—comforting, flavorful, and perfect for brunch or dinner.
I first tasted shrimp & grits on a trip to Charleston, and ever since, it's become a mainstay in my kitchen whenever I crave something cozy but impressive. Each spoonful brings back those vivid memories of Southern hospitality.
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Ingredients
- Stone-ground grits: 1 cup
- Low-sodium chicken broth (or water): 4 cups
- Whole milk: 1 cup
- Sharp cheddar cheese, shredded: 1 cup
- Unsalted butter: 6 tbsp (divided)
- Kosher salt: 1 tsp (divided)
- Black pepper: 0.5 tsp (divided)
- Large shrimp, peeled and deveined: 1 lb
- Smoked paprika: 0.5 tsp
- Cayenne pepper (optional): 0.25 tsp
- Olive oil: 2 tbsp
- Garlic, minced: 4 cloves
- Scallions, thinly sliced (plus extra for garnish): 0.25 cup
- Fresh parsley, chopped: 2 tbsp
- Lemon juice: from 0.5 lemon
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Instructions
- Prepare the Grits:
- In a medium saucepan, bring chicken broth and milk to a boil. Slowly whisk in grits. Reduce heat to low, cover, and simmer, stirring occasionally, for 20–25 minutes until creamy and thickened.
- Add Cheese & Butter:
- Stir in cheddar cheese, 2 tbsp butter, 0.5 tsp salt, and 0.25 tsp black pepper. Adjust seasoning if needed. Keep warm.
- Season Shrimp:
- Pat shrimp dry, then season with smoked paprika, cayenne, 0.5 tsp salt, and 0.25 tsp black pepper.
- Cook the Shrimp:
- In a large skillet over medium-high heat, heat olive oil. Add seasoned shrimp in a single layer and cook 1–2 minutes per side, until pink and opaque. Remove shrimp and set aside.
- Make Garlic Butter Sauce:
- In the same skillet, melt 4 tbsp butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add scallions and cook for 1 minute.
- Finish Shrimp:
- Return shrimp to skillet, add parsley and lemon juice, and toss to coat in the garlic butter. Remove from heat.
- Serve:
- Spoon grits into bowls, top with shrimp and garlic butter sauce. Garnish with extra scallions and parsley.
Save This dish pulls our family to the table, eager for seconds, especially on chilly evenings when we crave something warm and satisfying. It's a recipe that always sparks smiles and lively stories from our Southern relatives.
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Make Ahead & Storage
Leftover grits and shrimp can be stored separately in airtight containers for up to 2 days. Reheat gently on the stove with a splash of milk for the grits and over low heat for the shrimp so they stay tender.
Variations
Try adding cooked and crumbled bacon on top or a splash of hot sauce for extra kick. For a smoky twist, substitute andouille sausage for some of the shrimp or add diced bell peppers to the garlic butter sauce.
Serving Suggestions
Serve with sautéed greens or a simple salad for a complete meal. Shrimp & grits also pairs beautifully with a crisp Sauvignon Blanc or a light, refreshing lager.
Save 
This Shrimp & Grits recipe brings Southern comfort and a touch of elegance to any table. You'll want to make it again and again!
Recipe FAQs
- → What type of grits work best for this dish?
Stone-ground grits are ideal as they provide a rich, creamy texture and absorb flavors well. Quick-cooking grits can be used for faster prep but may have a different consistency.
- → How can I ensure the shrimp stay tender and juicy?
Cook shrimp quickly over medium-high heat, about 1-2 minutes per side, until just pink and opaque to avoid rubbery texture.
- → Can I adjust the spice level in this dish?
Yes, modify the cayenne pepper quantity or omit it for milder flavor. Smoked paprika adds depth without heat.
- → What alternatives can I use for chicken broth?
Water can be used as a neutral substitute, or vegetable broth for additional flavor, ensuring it remains gluten-free if needed.
- → How do I achieve a creamy grits consistency?
Simmer grits slowly with frequent stirring, and finish by stirring in butter, cheese, and milk to create a smooth, rich texture.
