25 Delicious Shrimp and Grits Recipes You Must Try

Get ready to dive into a world where comfort meets creativity with our roundup of 25 Delicious Shrimp and Grits Recipes You Must Try. Whether you’re craving a quick weeknight dinner or planning a cozy weekend feast, these dishes promise to delight your taste buds and spice up your meal rotation. From classic Southern charm to innovative twists, there’s a recipe here to inspire every home cook. Let’s get cooking!

Classic Southern Shrimp and Grits

Southern shrimp and grits is a dish that’s as comforting as it is flavorful. Simple ingredients come together for a meal that feels like home.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 1 cup sharp cheddar cheese, shredded
• 1 lb shrimp, peeled and deveined
• 2 slices bacon, chopped
• 1 clove garlic, minced
• a splash of lemon juice
• a couple of green onions, sliced

Instructions

1. Bring 4 cups water to a boil in a medium saucepan. Stir in 1 tsp salt.
2. Gradually whisk in 1 cup grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally. Tip: Stone-ground grits need more time but offer better texture.
3. Remove grits from heat. Stir in 2 tbsp butter and 1 cup cheddar until melted. Cover and set aside.
4. In a skillet, cook 2 slices chopped bacon over medium heat until crispy. Remove bacon, leave drippings.
5. Add 1 lb shrimp to the skillet. Cook for 2-3 minutes per side until pink. Tip: Don’t overcrowd the shrimp for even cooking.
6. Stir in 1 clove minced garlic and a splash of lemon juice. Cook for 1 minute more.
7. Serve shrimp over grits. Top with crispy bacon and a couple of sliced green onions. Tip: A dash of hot sauce adds a nice kick.

Outstandingly creamy grits pair perfectly with the savory shrimp and smoky bacon. Try serving with a side of collard greens for a full Southern experience.

Cajun Shrimp and Cheesy Grits

Get ready to spice up your dinner routine with this hearty dish that combines bold flavors and creamy textures.

Ingredients

• 1 lb of shrimp, peeled and deveined
• 2 cups of chicken broth
• 1 cup of quick-cooking grits
• 1 cup of shredded cheddar cheese
• 2 tbsp of butter
• 1 tbsp of Cajun seasoning
• 1 clove of garlic, minced
• A splash of heavy cream
• A couple of green onions, chopped

Instructions

1. In a medium pot, bring the chicken broth to a boil over high heat.
2. Stir in the grits, reduce heat to low, and cover. Cook for 5 minutes, stirring occasionally to prevent sticking.
3. While the grits cook, melt butter in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.
4. Add the shrimp to the skillet, sprinkle with Cajun seasoning, and cook for 2-3 minutes per side until pink and opaque.
5. Remove the grits from heat. Stir in the cheddar cheese and a splash of heavy cream until smooth and creamy.
6. Divide the cheesy grits among plates, top with the Cajun shrimp, and garnish with chopped green onions.

Look for the grits to be creamy and the shrimp perfectly spiced. Serve with a side of steamed veggies for a complete meal.

Garlic Butter Shrimp and Grits

Zesty and comforting, this dish combines succulent shrimp with creamy grits for a meal that’s both luxurious and easy to make. Perfect for any day of the week.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• 1 tsp of salt
• 2 tbsp of butter
• 1 cup of sharp cheddar cheese, shredded
• 1 lb of shrimp, peeled and deveined
• 3 cloves of garlic, minced
• 2 tbsp of butter
• a splash of lemon juice
• a couple of green onions, sliced
• salt and pepper to season

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp of salt.
2. Gradually whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. Tip: For extra creamy grits, stir in 2 tbsp of butter and 1 cup of shredded sharp cheddar cheese until melted and smooth. Keep warm.
4. While grits cook, season 1 lb of shrimp with salt and pepper.
5. In a large skillet over medium heat, melt 2 tbsp of butter. Add minced garlic and cook for 30 seconds until fragrant.
6. Add shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque.
7. Tip: Don’t overcrowd the shrimp in the skillet to ensure they sear properly.
8. Squeeze a splash of lemon juice over the shrimp and toss to combine.
9. Tip: Garnish with sliced green onions for a fresh, colorful finish.
10. Serve the garlic butter shrimp over the creamy cheddar grits.

Lusciously creamy grits paired with garlicky, buttery shrimp create a dish that’s rich in flavor and texture. Try serving it with a side of steamed greens for a balanced meal.

Spicy Shrimp and Grits with Andouille Sausage

Feeling like a dish that packs a punch? This Spicy Shrimp and Grits with Andouille Sausage is your go-to for a hearty, flavor-packed meal.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• a splash of heavy cream
• a couple of tablespoons of butter
• 1 pound of shrimp, peeled and deveined
• 1 Andouille sausage, sliced
• a pinch of salt
• a dash of cayenne pepper
• a handful of shredded cheddar cheese
• a few green onions, chopped

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan.
2. Stir in 1 cup of stone-ground grits and a pinch of salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. While grits cook, heat a skillet over medium heat and add sliced Andouille sausage. Cook until browned, about 5 minutes. Remove and set aside.
4. In the same skillet, add shrimp and a dash of cayenne pepper. Cook until shrimp are pink, about 3 minutes per side.
5. Back to the grits: stir in a splash of heavy cream, a couple of tablespoons of butter, and a handful of shredded cheddar cheese until melted and creamy.
6. Divide grits into bowls, top with shrimp and sausage, and sprinkle with chopped green onions.

Perfectly creamy grits meet spicy shrimp and smoky sausage for a dish that’s bold in flavor. Try serving it with a side of crusty bread to soak up every last bit.

Creamy Parmesan Shrimp and Grits

Just when you thought shrimp and grits couldn’t get any better, this creamy parmesan version comes along to prove you wrong. It’s rich, comforting, and ready in no time.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• 1 tsp of salt
• 2 tbsp of butter
• 1 cup of grated parmesan cheese
• 1 lb of shrimp, peeled and deveined
• 2 cloves of garlic, minced
• a splash of olive oil
• 1/2 cup of heavy cream
• a couple of green onions, sliced
• 1/2 tsp of black pepper

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp of salt.
2. Slowly whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat a splash of olive oil in a skillet over medium heat. Add 1 lb of shrimp and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Remove shrimp from skillet. In the same skillet, melt 2 tbsp of butter. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
5. Stir in 1/2 cup of heavy cream and bring to a simmer. Add the cooked shrimp back to the skillet, tossing to coat. Tip: This step infuses the shrimp with creamy garlic flavor.
6. Once grits are creamy and tender, remove from heat. Stir in 1 cup of grated parmesan cheese until melted and smooth. Tip: For extra creamy grits, add a bit more butter or cream if needed.
7. Divide grits among bowls. Top with the creamy shrimp mixture. Garnish with sliced green onions and a sprinkle of 1/2 tsp black pepper.

Gloriously creamy with a punch of parmesan, this dish balances the sweetness of shrimp with the richness of cream. Serve it with a side of crispy bacon for an extra layer of flavor.

Shrimp and Grits with Bacon and Mushrooms

Vibrant and hearty, this dish combines creamy grits with savory shrimp, crispy bacon, and earthy mushrooms for a comforting meal.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 1 cup shredded cheddar cheese
• 6 slices bacon, chopped
• 1 cup sliced mushrooms
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• a splash of lemon juice
• a couple of green onions, sliced

Instructions

1. Bring water to a boil in a medium saucepan. Stir in grits and salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
2. While grits cook, fry bacon in a large skillet over medium heat until crispy, about 5 minutes. Remove bacon and set aside, leaving drippings in the skillet.
3. In the same skillet, sauté mushrooms in bacon drippings until golden, about 4 minutes. Add shrimp and garlic, cooking until shrimp are pink, about 3 minutes. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
4. Stir butter and cheese into the cooked grits until melted and creamy. Tip: For extra creamy grits, whisk vigorously while adding the butter and cheese.
5. Divide grits into bowls. Top with shrimp mixture, crispy bacon, a splash of lemon juice, and green onions. Tip: Let the dish sit for a minute before serving to let flavors meld.

Delightfully creamy grits contrast with the crisp bacon and tender shrimp, while mushrooms add depth. Serve with a side of hot sauce for an extra kick.

Low Country Shrimp and Grits

Zesty and comforting, Low Country Shrimp and Grits is a Southern classic that’s both simple and satisfying. Perfect for any meal, it combines creamy grits with savory shrimp in a dish that’s bursting with flavor.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• A couple of tablespoons of butter
• A splash of heavy cream
• 1 pound of fresh shrimp, peeled and deveined
• A couple of cloves of garlic, minced
• A pinch of salt and pepper
• A dash of hot sauce
• A handful of sharp cheddar cheese, grated

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally to prevent sticking.
3. While the grits cook, melt a couple of tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add the shrimp to the skillet, season with a pinch of salt and pepper, and cook for 2-3 minutes per side until pink and opaque.
5. Stir a splash of heavy cream and a handful of grated cheddar cheese into the cooked grits until smooth and creamy.
6. Serve the creamy grits topped with the sautéed shrimp. Add a dash of hot sauce for an extra kick.

Unbelievably creamy grits meet perfectly seasoned shrimp for a dish that’s rich in texture and flavor. Try garnishing with chopped green onions for a fresh contrast.

Blackened Shrimp and Grits

Zesty and bold, this Blackened Shrimp and Grits dish brings the heat and comfort in every bite. Perfect for a hearty breakfast or a cozy dinner, it’s a Southern classic with a spicy twist.

Ingredients

– 1 cup of stone-ground grits
– 4 cups of water
– A pinch of salt
– 1 lb of large shrimp, peeled and deveined
– 2 tbsp of blackening seasoning
– 2 tbsp of butter
– A splash of olive oil
– 1 clove of garlic, minced
– A couple of green onions, sliced
– 1/2 cup of sharp cheddar cheese, shredded

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: Stir occasionally to prevent sticking.
2. Add a pinch of salt and 1 cup of stone-ground grits to the boiling water. Reduce heat to low and simmer for 20-25 minutes, stirring frequently. Tip: The grits should be creamy and thick.
3. While the grits cook, toss 1 lb of shrimp with 2 tbsp of blackening seasoning until evenly coated.
4. Heat a splash of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Remove the shrimp from the skillet and set aside. In the same skillet, melt 2 tbsp of butter and sauté 1 clove of minced garlic for 30 seconds until fragrant.
6. Stir the cooked grits into the skillet with the garlic butter. Add 1/2 cup of shredded cheddar cheese and mix until melted and smooth.
7. Divide the cheesy grits into bowls, top with the blackened shrimp, and garnish with a couple of sliced green onions.
Jazz up your meal with a side of crispy bacon or a fresh avocado salad. The creamy grits and spicy shrimp create a mouthwatering contrast that’s sure to impress.

Shrimp and Grits with Tomato Gravy

Deliciously creamy grits meet succulent shrimp and a rich tomato gravy in this Southern classic. Perfect for any meal, it’s a dish that promises comfort and flavor in every bite.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp salt
• 2 tbsp butter
• 1 lb shrimp, peeled and deveined
• a couple of cloves garlic, minced
• 1 cup tomato sauce
• a splash of heavy cream
• 1/2 tsp smoked paprika
• salt and pepper to season

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp salt.
2. Gradually whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat a large skillet over medium heat. Add 2 tbsp butter until melted.
4. Add minced garlic to the skillet, sautéing for 30 seconds until fragrant.
5. Toss in the shrimp, cooking for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
6. In the same skillet, pour in 1 cup tomato sauce and a splash of heavy cream. Stir in 1/2 tsp smoked paprika. Simmer for 5 minutes until slightly thickened.
7. Return shrimp to the skillet, stirring to coat in the tomato gravy. Season with salt and pepper.
8. Serve the shrimp and tomato gravy over the cooked grits.

Perfectly balanced, the creamy grits contrast beautifully with the tangy tomato gravy and tender shrimp. Try garnishing with fresh parsley for a pop of color and freshness.

Creole Shrimp and Grits

Oozing with Southern charm, Creole Shrimp and Grits is a hearty dish that combines spicy, saucy shrimp with creamy, buttery grits. It’s a flavor-packed meal that’s surprisingly simple to whip up.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 2 tbsp butter
• 1 cup sharp cheddar cheese, shredded
• 1 lb shrimp, peeled and deveined
• 2 tbsp Creole seasoning
• 1 tbsp olive oil
• 1 bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• a splash of chicken broth
• a couple of green onions, sliced

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 cup of grits and reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
2. While grits cook, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced bell pepper and 1 diced onion, cooking until soft, about 5 minutes.
3. Add 2 minced garlic cloves to the skillet, cooking for 1 minute until fragrant.
4. Toss 1 lb shrimp with 2 tbsp Creole seasoning, then add to the skillet. Cook shrimp for 2-3 minutes per side until pink and opaque.
5. Pour a splash of chicken broth into the skillet to deglaze, scraping up any browned bits for extra flavor.
6. Once grits are creamy, stir in 2 tbsp butter and 1 cup shredded cheddar cheese until melted and smooth.
7. Serve shrimp mixture over cheesy grits, garnished with sliced green onions.

Velvety grits meet spicy shrimp in this dish, offering a creamy contrast to the bold Creole flavors. Try topping with extra cheese or a squeeze of lemon for an extra kick.

Shrimp and Grits with Spinach and Feta

Savory shrimp meets creamy grits in this dish, with spinach and feta adding a fresh, tangy twist. Perfect for a hearty breakfast or a comforting dinner.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• 1 tsp of salt
• 1 lb of shrimp, peeled and deveined
• 2 tbsp of olive oil
• 2 cloves of garlic, minced
• a couple of handfuls of fresh spinach
• 1/2 cup of crumbled feta
• a splash of lemon juice
• 1/4 tsp of black pepper

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: Stirring occasionally prevents lumps.
2. Whisk in 1 cup of grits and 1 tsp of salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes.
3. While grits cook, heat 2 tbsp of olive oil in a skillet over medium heat. Add shrimp and cook for 2 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. Add minced garlic to the skillet with shrimp, sauté for 30 seconds until fragrant.
5. Toss in spinach and cook until just wilted, about 1 minute. Tip: Spinach cooks quickly, so keep an eye on it.
6. Remove skillet from heat. Stir in a splash of lemon juice and 1/4 tsp of black pepper.
7. Once grits are creamy, fold in crumbled feta until melted.
8. Divide grits into bowls, top with shrimp and spinach mixture.

Outstandingly creamy grits balance the juicy shrimp, while spinach and feta add a bright, salty kick. Serve with extra lemon wedges for a zesty finish.

Jalapeno Cheddar Shrimp and Grits

A bold twist on a Southern classic, this dish combines spicy jalapenos, sharp cheddar, and succulent shrimp over creamy grits. Perfect for brunch or a hearty dinner, it’s a flavor-packed meal that’s surprisingly simple to make.

Ingredients

– 1 cup stone-ground grits
– 4 cups water
– 1 tsp salt
– 2 tbsp butter
– 1 cup shredded sharp cheddar cheese
– 2 jalapenos, diced (seeds removed for less heat)
– 1 lb shrimp, peeled and deveined
– 2 cloves garlic, minced
– A splash of olive oil
– A couple of green onions, sliced for garnish

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp salt.
2. Gradually whisk in 1 cup of grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat a splash of olive oil in a skillet over medium heat. Add 2 cloves of minced garlic and sauté for 30 seconds until fragrant.
4. Add 1 lb of shrimp to the skillet. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
5. Stir 2 tbsp butter and 1 cup shredded cheddar into the cooked grits until melted and creamy.
6. Fold in diced jalapenos, reserving some for garnish.
7. Divide grits among bowls, top with shrimp, and garnish with sliced green onions and reserved jalapenos.
Lusciously creamy with a kick, the grits are the perfect base for the spicy shrimp. Try serving with a side of crispy bacon for an extra layer of flavor.

Shrimp and Grits with Corn and Okra

Perfect for a hearty breakfast or a comforting dinner, this dish combines creamy grits with succulent shrimp and fresh veggies for a meal that’s both satisfying and straightforward to make.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• 1 tsp of salt
• 2 tbsp of butter
• 1 cup of sharp cheddar cheese, shredded
• 1 lb of shrimp, peeled and deveined
• 1 tbsp of olive oil
• 1 cup of corn kernels
• 1 cup of okra, sliced
• 2 cloves of garlic, minced
• A splash of lemon juice
• A couple of dashes of hot sauce
• Salt and pepper to season

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp of salt.
2. Gradually whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. Tip: For extra creamy grits, stir in 2 tbsp of butter and 1 cup of shredded cheddar cheese until melted and smooth.
4. While grits cook, heat 1 tbsp of olive oil in a large skillet over medium-high heat.
5. Add 1 lb of shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
6. In the same skillet, add 1 cup of corn kernels and 1 cup of sliced okra. Sauté for 5 minutes until slightly charred.
7. Tip: Don’t overcrowd the skillet to ensure veggies get a nice sear.
8. Stir in 2 cloves of minced garlic and cook for another minute until fragrant.
9. Return shrimp to the skillet. Add a splash of lemon juice and a couple of dashes of hot sauce. Toss everything together and cook for another minute.
10. Tip: Adjust hot sauce to your liking for more or less heat.
11. Serve the shrimp and veggie mixture over the creamy grits.

You’ll love the contrast of the creamy, cheesy grits with the spicy, tangy shrimp and the slight crunch of the corn and okra. Try topping with extra hot sauce or a sprinkle of fresh herbs for an extra kick.

Smoky Chipotle Shrimp and Grits

Make this Smoky Chipotle Shrimp and Grits for a quick, flavorful dinner that packs a punch. Perfect for when you’re craving something hearty with a kick.

Ingredients

• 1 cup of stone-ground grits
• 3 cups of water
• 1 cup of sharp cheddar cheese, shredded
• A splash of heavy cream
• A couple of tablespoons of butter
• 1 pound of shrimp, peeled and deveined
• 2 teaspoons of chipotle powder
• 1 teaspoon of garlic powder
• A pinch of salt
• A drizzle of olive oil

Instructions

1. Bring 3 cups of water to a boil in a medium saucepan.
2. Whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Stir in a splash of heavy cream, a couple of tablespoons of butter, and 1 cup of sharp cheddar cheese until melted and creamy. Keep warm.
4. Season 1 pound of shrimp with 2 teaspoons of chipotle powder, 1 teaspoon of garlic powder, and a pinch of salt.
5. Heat a drizzle of olive oil in a skillet over medium-high heat. Add shrimp and cook for 2 minutes per side, until pink and opaque.
6. Serve the creamy grits topped with the smoky chipotle shrimp.

Velvety grits meet spicy, smoky shrimp for a dish that’s both comforting and exciting. Try garnishing with fresh cilantro or a squeeze of lime for an extra zing.

Shrimp and Grits with Collard Greens

Perfect for a hearty breakfast or a comforting dinner, this shrimp and grits with collard greens dish brings Southern charm to your table.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• a pinch of salt
• 2 tbsp butter
• 1 cup sharp cheddar cheese, shredded
• 1 lb shrimp, peeled and deveined
• a couple of slices of bacon, chopped
• 1 garlic clove, minced
• a splash of lemon juice
• 1 bunch collard greens, stems removed and leaves chopped
• 1/2 cup chicken broth
• a dash of hot sauce

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in the grits and a pinch of salt.
2. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Remove from heat, stir in butter and cheddar cheese until melted. Cover and set aside.
4. In a large skillet, cook chopped bacon over medium heat until crispy, about 5 minutes.
5. Add shrimp and minced garlic to the skillet, cooking until shrimp are pink, about 2 minutes per side. Tip: Don’t overcook the shrimp to keep them tender.
6. Squeeze a splash of lemon juice over the shrimp, then remove everything from the skillet.
7. In the same skillet, add collard greens and chicken broth. Cover and simmer for 15 minutes until greens are tender. Tip: Stir occasionally to ensure even cooking.
8. Uncover, add a dash of hot sauce, and cook for another 2 minutes to reduce the broth slightly.
9. Serve the cheesy grits in bowls, topped with shrimp, bacon, and collard greens. Tip: For extra flavor, drizzle with a bit of the cooking broth from the greens.

Velvety grits contrast with the crispy bacon and tender shrimp, while the collard greens add a slight bitterness that balances the dish. Try serving with a side of cornbread to soak up the flavorful broth.

Lemon Garlic Shrimp and Grits

Unbelievably easy to whip up, this dish combines zesty lemon and bold garlic with creamy grits and succulent shrimp for a meal that’s both comforting and elegant.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• A couple of tablespoons of butter
• A splash of heavy cream
• 1 pound of shrimp, peeled and deveined
• 2 cloves of garlic, minced
• The zest and juice of 1 lemon
• A pinch of salt and pepper
• A handful of fresh parsley, chopped

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: Use a heavy-bottomed pan to prevent the grits from sticking.
2. Whisk in 1 cup of stone-ground grits and reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until thickened.
3. Stir in a couple of tablespoons of butter and a splash of heavy cream. Season with a pinch of salt and pepper. Keep warm.
4. While the grits cook, heat a large skillet over medium-high heat. Add a tablespoon of butter.
5. Add 1 pound of shrimp to the skillet. Cook for 2 minutes per side, until pink. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
6. Add 2 cloves of minced garlic and the zest and juice of 1 lemon to the shrimp. Cook for another minute, stirring constantly.
7. Remove from heat and sprinkle with a handful of chopped fresh parsley.
8. Serve the shrimp over the warm grits. Tip: Garnish with extra lemon slices for a fresh, vibrant presentation.

Expect creamy, cheesy grits with a bright, garlicky shrimp topping that’s bursting with flavor. Try serving it with a side of sautéed greens for a complete meal.

Shrimp and Grits with Fried Green Tomatoes

Grits and shrimp come together in this Southern classic, topped with crispy fried green tomatoes for a twist. Perfect for brunch or a hearty dinner.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• a splash of heavy cream
• a couple of tablespoons butter
• 1 lb shrimp, peeled and deveined
• a pinch of salt and pepper
• 2 green tomatoes, sliced
• 1/2 cup cornmeal
• 1/4 cup flour
• 1 egg, beaten
• a dash of hot sauce
• oil for frying

Instructions

1. Bring 4 cups water to a boil in a medium saucepan. Tip: Salt the water like the sea for flavor.
2. Whisk in 1 cup grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
3. Stir in a splash of heavy cream and a couple of tablespoons butter until smooth. Keep warm.
4. Season 1 lb shrimp with a pinch of salt and pepper. Tip: Pat shrimp dry for better searing.
5. Heat a skillet over medium-high, add shrimp, and cook for 2 minutes per side until pink.
6. Mix 1/2 cup cornmeal and 1/4 cup flour in a shallow dish. Tip: Add a dash of hot sauce to the beaten egg for extra flavor.
7. Dip 2 sliced green tomatoes in the egg, then coat in the cornmeal mixture.
8. Heat oil in a skillet to 375°F, fry tomatoes for 2 minutes per side until golden. Drain on paper towels.
9. Serve grits topped with shrimp and fried green tomatoes. Mmm, the creamy grits contrast beautifully with the crispy tomatoes and tender shrimp. Try adding a drizzle of hot sauce for an extra kick.

Thai Curry Shrimp and Grits

Just when you thought shrimp and grits couldn’t get any better, Thai curry spices take it to the next level.

Ingredients

• 1 cup stone-ground grits
• 2 cups water
• 1 cup coconut milk
• a splash of fish sauce
• a couple of tablespoons red curry paste
• 1 pound shrimp, peeled and deveined
• a handful of chopped cilantro
• a squeeze of lime juice

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan.
2. Whisk in 1 cup of grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally to prevent sticking.
3. Stir in 1 cup of coconut milk and a splash of fish sauce into the grits, cook for another 5 minutes until creamy.
4. Heat a large skillet over medium heat, add a couple of tablespoons of red curry paste, and cook for 1 minute until fragrant.
5. Add 1 pound of shrimp to the skillet, cook for 2-3 minutes per side until pink and opaque.
6. Tip: Don’t overcrowd the shrimp in the skillet to ensure even cooking.
7. Tip: Taste the grits before serving and adjust seasoning with more fish sauce if needed.
8. Tip: Fresh lime juice brightens up the dish, add it just before serving.
9. Divide the creamy grits into bowls, top with the curry shrimp, and garnish with chopped cilantro and a squeeze of lime juice.

Velvety grits meet spicy, aromatic shrimp for a dish that’s comforting yet exciting. Serve it with extra lime wedges on the side for those who love a tangy kick.

Shrimp and Grits with Chorizo

Shrimp and grits with chorizo brings a spicy twist to the classic Southern comfort dish. Simple to make, it’s perfect for a hearty breakfast or dinner.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• 1 tsp of salt
• 2 tbsp of butter
• 1 cup of shredded cheddar cheese
• 1 lb of shrimp, peeled and deveined
• 1/2 lb of chorizo, sliced
• 2 cloves of garlic, minced
• 1/2 cup of chicken broth
• a splash of lemon juice
• a couple of green onions, chopped

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Stir in 1 tsp of salt.
2. Gradually whisk in 1 cup of stone-ground grits. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat a large skillet over medium heat. Add 1/2 lb of sliced chorizo and cook until crispy, about 5 minutes. Remove chorizo and set aside.
4. In the same skillet, add 1 lb of shrimp and minced garlic. Cook until shrimp are pink, about 2-3 minutes per side. Tip: Don’t overcrowd the shrimp to ensure even cooking.
5. Pour in 1/2 cup of chicken broth and a splash of lemon juice. Simmer for 2 minutes to reduce slightly.
6. Stir 2 tbsp of butter and 1 cup of shredded cheddar cheese into the cooked grits until melted and creamy.
7. Divide grits among bowls. Top with shrimp, chorizo, and a sprinkle of chopped green onions. Tip: For extra flavor, drizzle with a bit of the pan sauce from the shrimp.

Outstandingly creamy grits contrast beautifully with the spicy chorizo and tender shrimp. Serve with a side of crusty bread to soak up every last bit of sauce.

Herbed Shrimp and Grits with Asparagus

Fancy a quick yet fancy dinner? Herbed shrimp and grits with asparagus brings coastal charm to your table in no time.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• a splash of heavy cream
• a couple of tablespoons of butter
• 1 pound of shrimp, peeled and deveined
• a handful of fresh herbs (think thyme and parsley)
• a bunch of asparagus, trimmed
• a drizzle of olive oil
• salt and pepper, just enough

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: A pinch of salt in the water enhances the grits’ flavor.
2. Stir in 1 cup of grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally. They’re ready when creamy.
3. While grits cook, heat a drizzle of olive oil in a skillet over medium-high. Add shrimp and herbs, cooking for 2 minutes per side. Tip: Don’t overcrowd the shrimp for even cooking.
4. Remove shrimp, set aside. In the same skillet, add asparagus, cooking for 3-4 minutes until bright green. Tip: A squeeze of lemon before serving adds a fresh zing.
5. Stir a splash of heavy cream and butter into the grits until smooth.
6. Plate grits, top with shrimp and asparagus. Season with salt and pepper.

Perfectly creamy grits meet juicy shrimp and crisp asparagus. Try serving with a side of hot sauce for an extra kick.

Shrimp and Grits with Peas and Carrots

This dish combines creamy grits with juicy shrimp and sweet peas and carrots for a comforting meal. Try it for a hearty breakfast or a quick dinner.

Ingredients

• 1 cup of grits
• 2 cups of water
• a splash of milk
• a couple of tbsp butter
• 1/2 lb shrimp, peeled and deveined
• 1/2 cup of peas
• 1/2 cup of diced carrots
• a pinch of salt and pepper
• a dash of hot sauce (optional)

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan.
2. Stir in 1 cup of grits and reduce heat to low. Simmer for 5 minutes, stirring occasionally.
3. Add a splash of milk and a couple of tbsp butter to the grits. Stir until creamy. Tip: For extra creaminess, let the grits sit covered for 2 minutes off the heat.
4. Season the shrimp with a pinch of salt and pepper.
5. In a skillet over medium heat, cook the shrimp for 2 minutes per side until pink. Tip: Don’t overcrowd the skillet to ensure even cooking.
6. Add the peas and diced carrots to the skillet. Cook for another 3 minutes until vegetables are tender.
7. Stir in a dash of hot sauce if using. Tip: Adjust the heat level by adding more or less hot sauce.
8. Serve the shrimp and vegetable mixture over the creamy grits.

Just like that, you’ve got a dish with creamy, spicy, and sweet flavors all in one. Perfect with a side of crusty bread to soak up the goodness.

Buffalo Shrimp and Grits

Hankering for something spicy and comforting? Buffalo shrimp and grits deliver bold flavors with creamy texture. Perfect for brunch or dinner.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• a splash of heavy cream
• a couple of tablespoons unsalted butter
• 1 cup shredded sharp cheddar
• 1 pound large shrimp, peeled and deveined
• a good glug of buffalo sauce
• a pinch of salt and pepper
• 2 cloves garlic, minced
• a handful of chopped scallions

Instructions

1. Bring 4 cups water to a boil in a medium pot. Tip: Salt the water like the sea for flavor.
2. Whisk in 1 cup grits, reduce heat to low, and simmer for 20 minutes, stirring occasionally.
3. Stir in a splash of heavy cream, 2 tbsp butter, and 1 cup cheddar until melted and smooth. Tip: Keep the heat low to avoid scorching.
4. Season shrimp with salt and pepper. Heat a skillet over medium-high, add remaining butter, and sauté shrimp for 2 minutes per side.
5. Add minced garlic and a good glug of buffalo sauce to the shrimp, toss to coat, and cook for another minute. Tip: Don’t overcook the shrimp; they’ll turn rubbery.
6. Serve shrimp over creamy grits, garnished with chopped scallions.

Spicy, creamy, and utterly satisfying, this dish pairs well with a crisp salad or extra buffalo sauce on the side. The grits should be smooth, and the shrimp juicy—don’t skimp on the sauce.

Shrimp and Grits with Sun-Dried Tomatoes

Zesty and comforting, this dish combines creamy grits with succulent shrimp and the tangy punch of sun-dried tomatoes. Perfect for a hearty breakfast or a cozy dinner.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• 1 tsp of salt
• 2 tbsp of butter
• 1 cup of shredded cheddar cheese
• 1 lb of shrimp, peeled and deveined
• 2 cloves of garlic, minced
• 1/2 cup of sun-dried tomatoes, chopped
• A splash of olive oil
• A couple of green onions, sliced
• 1/2 tsp of smoked paprika
• Salt and pepper, just enough to season

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: Use a heavy-bottomed pan to prevent grits from sticking.
2. Stir in 1 cup of grits and 1 tsp of salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
3. While grits cook, heat a splash of olive oil in a skillet over medium heat. Add shrimp, minced garlic, and smoked paprika. Cook for 2-3 minutes until shrimp are pink. Tip: Don’t overcook shrimp to keep them tender.
4. Remove shrimp from skillet and set aside. In the same skillet, add sun-dried tomatoes and sauté for 1 minute.
5. Once grits are creamy, stir in 2 tbsp of butter and 1 cup of cheddar cheese until melted and smooth.
6. Fold in cooked shrimp and sun-dried tomatoes into the grits. Season with salt and pepper. Tip: Let it sit for 2 minutes off heat to let flavors meld.
7. Garnish with sliced green onions before serving.

Silky grits contrast with the chewiness of sun-dried tomatoes and the snap of fresh shrimp. Serve it with a side of crispy bacon for an extra layer of flavor.

Miso Shrimp and Grits

Savory meets comfort in this twist on a Southern classic, blending creamy grits with umami-packed miso shrimp for a dish that’s both hearty and sophisticated.

Ingredients

• 1 cup of stone-ground grits
• 4 cups of water
• A splash of heavy cream
• A couple of tablespoons of unsalted butter
• 1 pound of large shrimp, peeled and deveined
• 2 tablespoons of white miso paste
• A drizzle of olive oil
• A pinch of salt and freshly ground black pepper
• 1 clove of garlic, minced
• A handful of chopped scallions for garnish

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan. Tip: Salt the water like the sea for perfectly seasoned grits.
2. Whisk in 1 cup of stone-ground grits, reduce heat to low, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. Stir in a splash of heavy cream and a couple of tablespoons of unsalted butter until smooth. Keep warm.
4. While grits cook, heat a drizzle of olive oil in a skillet over medium-high heat. Tip: Don’t overcrowd the shrimp to get a good sear.
5. Add 1 pound of shrimp, cooking for 2 minutes per side until pink and opaque.
6. Lower heat, stir in 2 tablespoons of white miso paste and 1 minced garlic clove, cooking for another minute until fragrant. Tip: Miso burns easily, so keep the heat moderate.
7. Season with a pinch of salt and freshly ground black pepper to taste.
8. Serve the miso shrimp over the creamy grits, garnished with a handful of chopped scallions.

Amazingly rich and creamy, the grits perfectly balance the salty-sweet miso shrimp. Try topping with a fried egg for an extra layer of flavor.

Shrimp and Grits with Avocado Salsa

You’ve got to try this Shrimp and Grits with Avocado Salsa. It’s a game-changer for any meal.

Ingredients

• 1 cup of stone-ground grits
• 2 cups of water
• 1 cup of milk
• A couple of tablespoons of butter
• A pinch of salt
• 1 pound of shrimp, peeled and deveined
• A splash of olive oil
• 1 avocado, diced
• 1 small red onion, finely chopped
• A handful of cilantro, chopped
• Juice of 1 lime
• Salt and pepper to season

Instructions

1. Bring water and milk to a boil in a medium saucepan. Tip: Stir occasionally to prevent sticking.
2. Whisk in grits and a pinch of salt. Reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally. Tip: The grits should be creamy but thick.
3. While grits cook, heat olive oil in a skillet over medium-high heat. Add shrimp, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure even cooking.
4. In a bowl, mix avocado, red onion, cilantro, and lime juice to make the salsa. Season lightly with salt.
5. Stir butter into the cooked grits until melted.
6. Serve grits topped with shrimp and a generous spoonful of avocado salsa.

Perfectly creamy grits meet juicy shrimp and fresh avocado salsa. Try it with a sprinkle of extra cilantro for a burst of color.

Conclusion

You’ve just explored a treasure trove of 25 delicious shrimp and grits recipes that promise to spice up your mealtime! Whether you’re craving classic comfort or bold new flavors, there’s something here for every palate. We’d love to hear which recipes you try and adore—drop us a comment below. Loved this roundup? Share the culinary inspiration with fellow foodies on Pinterest!