Easy Shrimp and Grits

Ingredients

• 454 g (1 pound)large shrimp, peeled and deveined
• 15 ml (1 tablespoon)olive oil
• 5 ml (1 teaspoon)smoked paprika
• 2.5 ml (1/2 teaspoon)garlic powder
• 1.25 ml (1/4 teaspoon)cayenne pepper (optional)
• to tastesalt
• to tasteblack pepper
• 15 g (1 tablespoon)butter
• 2 clovesgarlic, minced
• 60 ml (1/4 cup)chicken broth
• 15 ml (1 tablespoon)lemon juice
• 2 tablespoonsfresh parsley, chopped
• 960 ml (4 cups)chicken broth (or water)
• 160 g (1 cup)stone-ground grits
• 120 ml (1/2 cup)double cream
• 113 g (4 ounces)cheddar cheese, shredded
• 57 g (2 ounces)cream cheese, softened
• 30 g (2 tablespoons)butter

Instructions

1. 1

   Boil the broth

   Bring the chicken broth or water to a rolling boil in a medium saucepan.

2. 2

   Whisk in grits

   Gradually whisk in the stone-ground grits until fully combined, which helps prevent lumps.

3. 3

   Simmer until tender

   Turn the heat to low, cover the pan and simmer for 20–25 minutes, stirring frequently so the grits do not stick, until tender and creamy.

4. 4

   Finish the grits

   Stir in the double cream, cheddar, cream cheese and butter until melted and smooth. Season with salt and pepper to taste, then keep warm while you cook the shrimp.

5. 5

   Season the shrimp

   In a bowl, toss the shrimp with the olive oil, smoked paprika, garlic powder, cayenne if using, salt and pepper, coating them evenly.

6. 6

   Cook the garlic

   Melt the butter in a large frying pan over medium-high heat. Add the minced garlic and cook for about 30 seconds, until fragrant, taking care not to burn it.

7. 7

   Cook the shrimp

   Arrange the shrimp in a single layer in the pan, working in batches if needed to avoid overcrowding. Cook for 2–3 minutes on each side, until pink and opaque.

8. 8

   Make the sauce

   Add the chicken broth and lemon juice to the pan and simmer for a minute or two to form a light sauce.

9. 9

   Add the parsley

   Stir the chopped fresh parsley into the shrimp and pan sauce.

10. 10

    Serve immediately

    Spoon a generous portion of grits into each bowl and top with the shrimp and pan sauce. If desired, garnish with extra parsley, a little smoked paprika or a drizzle of hot sauce, and serve at once.

What are shrimp and grits?

Shrimp and grits is a Southern American dish built around tender shrimp served over cooked corn grits. Grits have deep roots in Southern food traditions, while the combination is especially associated with the coastal South.

This version uses stone-ground grits for a substantial, creamy base and seasons the shrimp with smoked paprika and garlic. Cheddar and cream cheese make the grits particularly rich, while lemon adds brightness to the pan sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

The grits provide most of the carbohydrates, while the cream, cheeses and butter contribute much of the fat. Shrimp supplies most of the protein, with cheddar and cream cheese adding some as well. For a more balanced plate, serve the bowl with a generous side of greens or salad.

Choosing the key ingredients

Stone-ground grits: These take longer to cook than instant grits and need frequent stirring. Follow the tenderness cue as well as the stated cooking time, since different grits can vary.

Shrimp: Large peeled and deveined shrimp are easy to eat and cook quickly. Pat them dry if they are wet so the seasoning adheres well.

Broth: Chicken broth gives both the grits and the shrimp sauce savoury depth; water is also an option for cooking the grits.

Getting creamy grits

Steady whisking: Add the grits gradually to the boiling liquid while whisking. This helps disperse them before they can clump.

Low heat: Once the grits are mixed in, keep them at a gentle simmer and stir often to prevent sticking. Fold in the cream, cheeses and butter after they are tender so the finished mixture turns smooth.

Cooking shrimp without overdoing it

Single layer: Give the shrimp room in the pan, cooking in batches if necessary. Crowding can make them release moisture rather than cook evenly.

Doneness: The shrimp are ready when pink and opaque, after about 2–3 minutes per side. Keep an eye on them, as their size and the pan's heat can affect the timing.

Making the pan sauce

Garlic first: Cook the minced garlic in butter for about 30 seconds, just until fragrant. Watch it closely so it does not burn before the shrimp go in.

Broth and lemon: Simmer these with the cooked shrimp for a minute or two to make a light sauce. Stir in the parsley at the end to keep its fresh flavour.

Serving and timing

Serve promptly: Keep the grits warm while you prepare the shrimp, then plate both while the shrimp are freshly cooked. The grits thicken as they stand, so loosen them with a little warm liquid if needed.

On the side: A crisp green salad or simply cooked greens can balance the creamy grits. Serve the shrimp and sauce directly over each bowl so the grits catch the juices.

Recipe notes & tips

• Whisk the grits in gradually to reduce the chance of lumps.
• Stir the grits frequently during their 20–25-minute simmer so they do not catch on the pan.
• Keep the heat low once the grits have been added to the broth.
• Cook the shrimp in batches if they will not fit in a single layer.
• Have the shrimp seasonings measured before heating the butter, as the garlic cooks quickly.
• Serve as soon as the shrimp and sauce are spooned over the grits.

Variations

• Adjust the heat: Leave out the cayenne for a milder bowl or use it for a spicier finish.
• Use water: Cook the grits in water instead of chicken broth for a simpler base.
• Add more lemon: Increase the lemon juice slightly for a sharper note in the pan sauce.
• Try another herb: Replace the parsley with chopped chives for a different fresh finish.
• Change the cheese: Use another good-melting cheese in place of the cheddar for a different flavour.

Common mistakes to avoid

• Adding grits all at once: They can clump; whisk them gradually into the boiling liquid.
• Leaving grits unstirred: They may stick to the pan; stir frequently throughout the simmer.
• Using high heat for grits: They can cook unevenly; reduce the heat to low after adding them.
• Overcrowding the pan: The shrimp may not cook evenly; work in batches and keep them in a single layer.
• Burning the garlic: It can turn bitter; cook it for about 30 seconds and add the shrimp promptly.
• Overcooking the shrimp: They can become tough; remove them once pink and opaque.

How to store

Refrigerate leftover shrimp, sauce and grits in a covered container for up to 2 days. Reheat gently on the hob or in the microwave until piping hot; stir a little water or broth into the grits if they have thickened.

Frequently asked questions