Pin A Southern classic: tender shrimp sautéed in garlic butter, served atop creamy, cheesy grits—comforting, flavorful, and perfect for brunch or dinner.
I first made shrimp & grits for a family brunch, and it quickly became our most requested comfort meal. Each bite reminds me of sitting around the table swapping stories while the scent of garlic butter filled the kitchen.
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: 2 tbsp for grits, 4 tbsp for sauce
- Kosher salt: 1/2 tsp for grits, 1/2 tsp for shrimp
- Black pepper: 1/4 tsp for grits, 1/4 tsp for shrimp
- Large shrimp, peeled and deveined: 1 lb
- Smoked paprika: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Olive oil: 2 tbsp
- Garlic, minced: 4 cloves
- Scallions, thinly sliced: 1/4 cup (plus extra for garnish)
- Fresh parsley, chopped: 2 tbsp
- Lemon juice: Juice of 1/2 lemon
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 & Season:
- Stir in cheddar cheese, butter, salt, and pepper. Adjust seasoning to taste. Keep warm.
- Season Shrimp:
- Season the shrimp with smoked paprika, cayenne (if using), salt, and pepper.
- Cook Shrimp:
- In a large skillet over medium-high heat, heat olive oil. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove and set aside.
- Make Garlic Butter Sauce:
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add scallions and cook for 1 minute.
- Combine:
- Return shrimp to the skillet. Add parsley and lemon juice. Toss to coat in the garlic butter. Remove from heat.
- To Serve:
- Spoon grits into bowls. Top with shrimp and garlic butter sauce. Garnish with extra scallions and parsley.
Pin Every time we gather for Sunday dinner, someone asks for shrimp & grits. It's become our weekend tradition for cozy conversation and satisfied appetites.
Required Tools
Medium saucepan, large skillet, whisk, measuring cups and spoons, spatula
Nutritional Information
Calories: 480, Total Fat: 25 g, Carbohydrates: 33 g, Protein: 32 g per serving
Serving Suggestions
Pair with a crisp Sauvignon Blanc or a light lager. Add a dash of hot sauce or crumble bacon for extra zest.
Pin A final sprinkle of scallions and fresh parsley brings lively color and flavor—dig in and enjoy Southern comfort at its best.
Recipe FAQ
- → How do you make the grits creamy?
Simmer stone-ground grits slowly while stirring regularly, then stir in sharp cheddar, butter, salt, and pepper to achieve a smooth, creamy texture.
- → What spices complement the shrimp?
Smoked paprika and cayenne pepper add a gentle heat and smoky depth that balance the garlic butter perfectly.
- → Can I use a different type of cheese in the grits?
Yes, alternatives like Monterey Jack or a mild cheddar work well, providing similar richness and melt.
- → What is the best way to cook the shrimp?
Cook shrimp in olive oil over medium-high heat for 1-2 minutes per side until pink and opaque, then toss in garlic butter sauce for flavor.
- → How can I add extra flavor to the dish?
Try adding a dash of hot sauce or crumbled cooked bacon on top before serving for an additional layer of taste.