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 made this shrimp & grits recipe for a family Sunday brunch. The creamy grits and garlicky shrimp disappeared fast—now it's requested all the time!
Ingredients
- Stone-ground grits: 1 cup
- Chicken broth (or water): 4 cups, low-sodium
- Whole milk: 1 cup
- Sharp cheddar cheese: 1 cup, shredded
- Unsalted butter: 2 tbsp for grits, plus 4 tbsp for garlic butter 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: 1 lb, peeled and deveined
- Smoked paprika: 1/2 tsp
- Cayenne pepper (optional): 1/4 tsp
- Olive oil: 2 tbsp
- Garlic: 4 cloves, minced
- Scallions: 1/4 cup, thinly sliced (plus extra for garnish)
- Fresh parsley: 2 tbsp, chopped
- 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 pepper (if using), salt, and pepper.
- Cook Shrimp:
- Heat olive oil in a large skillet over medium-high. 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.
- Finish Shrimp:
- Return shrimp to skillet. Add parsley and lemon juice, toss to coat in 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 recipe is a family staple on holidays and birthdays. Everyone gathers around the table for second helpings!
Required Tools
Medium saucepan, large skillet, whisk, measuring cups and spoons, spatula
Nutritional Information
Per serving: Calories: 480, Total Fat: 25 g, Carbohydrates: 33 g, Protein: 32 g
Serving Suggestions
Pair with a crisp Sauvignon Blanc or a chilled light lager. A side of sautéed greens makes a great accompaniment.
Save 
Enjoy this shrimp & grits hot and fresh for full creaminess and flavor. Leftovers reheat well for a tasty lunch!
Recipe Guide
- → How do I ensure the grits turn out creamy?
Slowly simmer stone-ground grits in a mixture of chicken broth and milk, stirring occasionally until thickened and creamy, about 20-25 minutes.
- → Can I adjust the spice level of the shrimp?
Yes, you can add or reduce cayenne pepper according to your spice preference or include a dash of hot sauce for extra heat.
- → What type of cheese works best in the grits?
Sharp cheddar cheese melts well and adds a rich, tangy flavor that complements the creamy texture of the grits.
- → Is there a substitute for chicken broth in the grits?
Water can be used instead of chicken broth for a lighter base, though broth adds more depth and flavor.
- → How do I keep the shrimp tender and juicy?
Cook shrimp quickly over medium-high heat until pink and opaque, about 1-2 minutes per side, to avoid overcooking.