Shrimp and Grits

Shrimp and Grits is a delicious Southern meal that’s full of flavor and easy to make! Boil the grits while the shrimp is cooking for a fast dinner that’s ready in less than 30 minutes. Everyone who tries this dish loves it!

Another recipe with shrimp that I think you will love is my honey walnut shrimp.

Enjoy the flavor of the South with this Easy Shrimp and Grits recipe! It is one of my favorite meals to make. Creamy grits are topped with seasoned succulent shrimp, garlic, and parsley for a comforting meal that takes very little hands-on time. A warm and comforting dish that will wow your guests and keep you satisfied.

Don’t like grits? I think you will like my shrimp risotto recipe instead.

Summary

• Quick and easy to make: The grits require very little hands-on time, and you can cook the shrimp quickly while the grits are simmering.
• Simple ingredients: This shrimp and grits recipe uses minimal ingredients, but still has a really big flavor.
• So tasty: Perfectly cooked shrimp is sautéed with garlic and spices. Then, it’s served over warm and comforting grits for a meal that the whole family will devour!

Ingredients needed

This shrimp and grits recipe only requires a handful of simple ingredients. Here’s is a note on everything you’ll need:

• Milk: Adds creaminess to the grits.
• Vegetable stock: For cooking the grits and ensuring lots of delicious flavor. You can sub with chicken broth or stock if that’s what you have.
• Grits: Use quick-cooking grits (yellow or white) for wonderful texture and flavor while still being quick and easy to cook!
• Kosher salt & freshly ground black pepper: To enhance all of the delicious flavors!
• Olive oil: For sautéing the garlic and shrimp.
• Garlic: For a savory kick of flavor!
• Seasonings: A simple mix of Italian seasoning and smoked paprika to season the shrimp.
• Lemon: The juice of 1 large lemon will add a bright, vibrant flavor to the dish.
• Shrimp: Raw, peeled & deveined. Use 1 1/2 pounds of fresh large-size shrimp found at the seafood counter in your local grocery stores.
• Fresh parsley: Adds color and freshness.

How to make it

1. Cook the grits: Place the milk and stock in a medium pot and bring to a bubble. Once it starts to boil, reduce the heat to a low and stir in the grits. Cook according to package timing, then season with salt and pepper to your taste and set aside.
2. Sauté garlic: Meanwhile, heat the oil in a large heavy-bottom pan over medium heat. Sauté the garlic for 1 minute. Stir in the shrimp and sprinkle with Italian seasoning and paprika.

3. Cook shrimp: Cook, stirring occasionally, for about 4 minutes, or until pink and curled. Season with salt and pepper and stir in the lemon juice and the parsley.

4. Serve: Divide the warm grits among your plates and top with the shrimp.

helpful NOtes

• Shrimp: You can use frozen shrimp, just be sure to thaw first. To save time, purchase it already peeled and deveined with the tails removed.
• Thawing frozen shrimp: If your shrimp is frozen, thaw it by placing it in a bowl of cool water for a few minutes.
• Use a hot skillet: The best type of skillet to use for cooking shrimp is a heavy-bottomed or cast iron skillet for an even distribution of heat. The shrimp will cook best if the pan is hot when you add the shrimp to it.
• Don’t move the shrimp: Be patient and allow the shrimp to cook for two minutes on the first side, then flip and let it cook for another two minutes. Try not to flip back and forth.
• Don’t overcook: Watch the shrimp closely, as it cooks very quickly. You do not want to overcook it or it will turn out tough and rubbery.

Frequently asked questions

Variations

I love this creamy grits recipe with shrimp as written, but you can easily customize your dish with these simple additions!

• Heavy cream: For extra richness, stir a splash of heavy cream into the cooked grits.
• Add bacon: Crisp, salty bacon is a common ingredient in shrimp and grits. If you’d like to add some in, we suggest 5 slices of bacon, sliced or chopped and cooked until crispy. Add this to the cooked grits along with the shrimp.
• Andouille sausage: For a cajun version, instead of adding bacon, try adding sliced and cooked andouille sausage over the grits with the shrimp.
• Cheese: To give the grits some cheesiness, consider stirring in about 1 cup shredded medium cheddar cheese and about 1/4 cup grated parmesan cheese.

Serving suggestions

Shrimp and grits make a wonderful meal itself, but it’s also great served with other Southern staples like cheesy creamed corn, healthy coleslaw, collard greens, crispy sweet potato fries, sautéed green beans, and/or hushpuppies.

Storage recommendations

Shrimp and grits taste best when it’s eaten immediately. However, you can store leftovers for a quick meal to enjoy later.

• Storing leftovers: Place in an airtight container for up to 5 days in the fridge.
• Freezing: You can freeze for up to 2 months in an airtight container. However, the grits will not be as creamy when reheated after being frozen.
• Reheating: Microwave servings of grits in 30 second intervals at 60% power until warmed through. It’s a good idea to stir often as the grits cook. The shrimp will only need to cook for a few seconds.

More shrimp recipes

• Blackened Shrimp
• Shrimp Rasta Pasta
• Shrimp Creole Recipe
• Creamy Tuscan Shrimp
• Garlic Butter Shrimp
• Easy Pesto Shrimp

If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.