Save This skillet shrimp and grits recipe brings the soul of the South to your table with luscious, cheddar-kissed grits and beautifully seasoned shrimp. Cooking everything in a cast-iron skillet means deep flavor and easy cleanup, whether you are feeding the family on a chilly evening or treating brunch guests to something truly special. The creamy grits and spicy shrimp come together fast enough for busy weeknights but feel just right for any comfort food craving.
I still remember the first time my grandmother handed me a hot plate of these shrimp and grits. The aroma of garlic and cheddar took over the kitchen and the whole family gathered around before the food even hit the table. I have tried countless versions since but this one always brings back the best memories.
Ingredients
- Stone ground grits: The signature base of this dish Choose high-quality grits for the best texture
- Water or chicken broth: Adds essential moisture and can boost overall flavor if you use broth
- Unsalted butter: Brings richness Select fresh unsalted butter to control seasoning
- Sharp cheddar cheese: Gives the grits their bold tangy creaminess Choose a cheddar you would eat on its own
- Heavy cream: Optional but takes the grits over the top with silkiness
- Large shrimp: The star of the dish Fresh peeled and deveined shrimp is ideal for tenderness
- Smoked paprika: Deepens the flavor and adds mild warmth Spanish varieties work especially well
- Cayenne pepper: Lends gentle heat Adjust to your spice level
- Garlic: Finely minced for a sharp savory kick Use fresh cloves if possible
- Fresh lemon juice: Brightens the shrimp and balances richness
- Fresh parsley: Lifts everything with fresh green notes Use flat leaf for best flavor
- Chicken broth: For the pan sauce Choose a low sodium variety to control salt
- Worcestershire sauce: Brings a complex savory depth Check your brand for a gluten free option if needed
- Hot sauce: Optional for a punch of Southern heat Choose a variety you enjoy
- Salt and black pepper: To season as you go Use kosher salt and freshly ground pepper if available
Instructions
- Cook the Grits:
- Bring water or broth and salt to a boil in a medium saucepan. Slowly whisk in the grits making sure there are no lumps. Reduce the heat to low and cover. Let simmer gently for about fifteen minutes stirring every few minutes until they reach a thick creamy consistency. Stir in the butter cheddar cheese and heavy cream if using and whisk until completely smooth. Keep warm over the lowest heat so the grits do not firm up.
- Sear the Shrimp:
- Preheat a cast-iron skillet over medium high heat until it just begins to smoke. Add the butter and once melted toss in the minced garlic. Sauté for about thirty seconds until you can smell the garlic but before it browns. Lay the shrimp evenly in the skillet. Sprinkle on the smoked paprika cayenne salt and pepper. Let the shrimp cook undisturbed for one to two minutes per side so they develop a gentle sear and become pink and just opaque. Be careful not to overcook. Remove the shrimp to a plate and set aside.
- Build the Sauce:
- With the skillet still on medium high pour in chicken broth followed by Worcestershire sauce and a dash of hot sauce if you like things spicy. Gently scrape up any browned bits from the pan with a wooden spoon to melt all that flavor into the sauce. Let the sauce simmer for one or two minutes until it slightly thickens and reduces. Return the shrimp to the skillet giving everything a good toss so the shrimp become fully coated with the sauce. Squeeze in the fresh lemon juice and sprinkle over the parsley.
- Assemble and Serve:
- Ladle the warm cheesy grits into shallow bowls or spoon them back into the skillet for family style serving. Arrange the shrimp and pan sauce on top so everyone gets plenty of both. Finish with extra parsley and lemon wedges for garnishing.
Save I always double the amount of sharp cheddar because nothing brings people to the table faster than gooey cheesy grits. Watching my kids scoop up those last creamy spoonfuls always makes this recipe worth making again and again.
Storage Tips
Shrimp will keep best when stored separately from the grits so the seafood stays firm. Refrigerate in airtight containers for up to three days. When reheating grits add a splash of broth or water and whisk over low heat until they return to their creamy state.
Ingredient Substitutions
No chicken broth Swap with all water or even vegetable broth for a slightly different base flavor. If cheddar is not your style try pepper jack or Monterey Jack. For dairy free put a little olive oil in the grits and use nutritional yeast for cheesy flavor notes. Any medium to large peeled shrimp will work.
Serving Suggestions
Serve these shrimp and grits as a main meal or as part of a Southern style brunch spread with collard greens or sautéed okra. To up the comfort food factor finish with hot biscuits or cornbread on the side. A crisp salad with bright vinaigrette pairs well to cut through the creamy richness.
Save This Southern classic is perfect for any gathering or when you want comfort food with flair. Enjoy each bite of creamy grits balanced with bold & zesty shrimp.
Recipe FAQ
- → How do I achieve creamy grits?
Simmer grits slowly in broth or water, stirring often, then finish with butter, cheddar, and optional cream for extra richness.
- → What makes the shrimp flavorful?
The shrimp are sautéed in a garlicky butter base and seasoned with smoked paprika, cayenne, salt, and black pepper for a zesty kick.
- → Can I use frozen shrimp?
Frozen shrimp work well; just thaw, peel, and devein them before cooking to ensure a juicy result.
- → What can I substitute for cheddar?
Pepper jack or gouda can be used instead of cheddar for a different flavor or added spice.
- → Is this dish gluten-free?
Yes, it's naturally gluten-free, as grits and shrimp contain no gluten. Always check other ingredient labels for safety.
- → How should leftovers be stored?
Refrigerate grits and shrimp separately in airtight containers. Reheat grits with a splash of broth for creamy texture.