Shrimp and Grits Recipe
This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.
Easy savory Shrimp and Grits Recipe, seasoned with cumin, paprika, and garlic, is a favorite southern dish that you can quickly make right at home. Depending on your choice of grits, this dish can be ready in under 30 minutes.
The white specs looked like tow trucks out on the water. They were always there. With the help of binoculars we could spot John’s boat every now and then. My grandparent’s home on Folly Beach was a few doors down from John’s, and we benefited on a regular basis from his catch. Fresh fish and seafood were plentiful during my childhood. Whether it was the crab we caught right off the beach, fish my grandfather reeled in, local oysters harvested close by, or shrimp from John’s nets, we were never at a loss. Only now do I realize it was something I definitely took for granted.
Fresh shrimp found its way into many dishes over the years. These days my parents still manage to get pounds, freshly caught, to share with us, but it’s never quite like it was having John stop by to drop off a few pounds caught only hours earlier.
When Randy and I got married, learning how to create our favorite meals was fun and new. Shrimp and Grits was one of the first dishes I learned to master. It became our date-night-in meal that I would prepare just about every other week after our kids went to bed.
What inspired me to create this recipe
There are many versions of Shrimp and Grits. Mine was inspired by Mark Bittman’s “Shrimp My Way” recipe that I originally watched him make with Martha Stewart on TV many, many years ago as I folded clothes. I remember thinking of how it seemed like the perfect way to cook shrimp, particularly for shrimp and grits. I soon purchased Mark’s book, How to Cook Everything, specifically for that recipe. Even though “Shrimp My Way” was why I bought the cookbook, How to Cook Everything has proven to be an invaluable resource in our kitchen, well-used to the point of breaking the spine. I literally broke the book. But it still works.
As I said, Mark’s technique for cooking shrimp in seasoned olive oil is perfect for Shrimp and Grits. It’s quick and easy and can be adapted to whatever seasonings you have on hand. I’ve tried a variety of seasonings over the years when making Shrimp and Grits, but have found cumin and paprika to always be a tasty compliment for shrimp, as well as the grits.
Regarding grits, you’ll find a few notes below. The grits alone in this recipe are to die for, if I do say so myself. These grits are not for the grit purest, who may take only a bit of salt, pepper, butter and possibly a smidgen of cheese with their grits, which I do enjoy too. I do not discriminate amongst the grits. I like them all. But I do think these grits are mighty tasty. If you’ve never enjoyed grits, give these a try and let me know what you think.
I hope you enjoy this dish as much as we do and come to claim it as a favorite too. Enjoy!
Recipe notes for Shrimp and Grits:
- The nitty gritty on grits. Cooking grits is sort of instinctual … they will look right and taste right. For this recipe, you may use any type of grits you desire. I’m a southerner, born and bred, but I don’t get snooty when it comes to grits. So if you’re in a hurry, quick grits, which are more finely ground, will cook in about 5 minutes. They will work fine for this recipe. I use them all the time when I’m being impatient or short on time. A regular medium ground grit will take 15-20 minutes or so. Stone ground grits take a bit longer (45 minutes or more) and have a larger grind resulting in a chunkier texture. Grits are done when they are slightly tender to the bite and have thickened. Grits need to be stirred, or better yet, whisked, often while they cook to help thicken up. Be sure to salt the water before adding the grits, then taste grits to adjust seasonings as needed before adding shrimp.
- Prepare the grits first, and keep covered and warm while the shrimp are being cooked. Grits can wait on the shrimp as long as they are kept warm. When ready to serve, stir grits to loosen them back up. If needed, a bit more butter or beer can be added to the grits to thin them out.
- The key to preparing shrimp correctly is not to overcook them. Depending on the size, shrimp will take about 3 minutes to cook.
More delicious seafood recipes:
Easy Garlic Shrimp Recipe
Spicy Baked Salmon
Asparagus and Shrimp Salad
Easy Shrimp Scampi Recipe
Shrimp and Grits Recipe
Shrimp and Grits
This savory southern favorite can be enjoyed for breakfast, lunch or dinner, and it is so easy and quick to make.
Ingredients
For grits: (double this amount for hearty meal)
- 1 cup grits
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 teaspoons dried parsley or oregano
- 4 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 2 ounces beer
For shrimp:
- 1/4 cup extra virgin olive oil
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 pound medium to large shrimp, peeled, rinsed, and patted dry
Instructions
- For grits: Begin preparing grits according to package instructions (sometimes I split liquid called for w/half water/half milk). Whisk in salt, pepper, garlic powder, and parsley. Whisk occasionally; as grits begin to thicken, stir in butter to incorporate. Let sit for another minute. Whisk/stir in shredded cheese and beer until smooth.
- Adjust seasonings, butter and cheese to taste. Keep covered and warm until ready for shrimp.
- For shrimp: Preheat the oven broiler.
- Stovetop, warm a 12-inch oven safe skillet over medium heat, add olive oil. When oil begins to ripple/shimmer, whisk in paprika, cumin, garlic powder, salt and pepper. Whisk together and let simmer for about one minute.
- Add the shrimp, shake the skillet to distribute shrimp evenly in 1 layer over bottom of skillet. Wait 30 seconds, turn shrimp over once. Place skillet in oven under preheated broiler for 2 minutes. Carefully remove skillet from oven. Spoon shrimp and olive oil mixture over prepared grits.
Notes
The nitty gritty on grits. Cooking grits is sort of instinctual … they will look right and taste right. For this recipe, you may use any type of grits you desire. I’m a southerner, born and bred, but I don’t get snooty when it comes to grits. So if you’re in a hurry, quick grits, which are more finely ground, will cook in about 5 minutes. They will work fine for this recipe. I use them all the time when I’m being impatient. A regular medium ground grit will take 15-20 minutes or so. Stone ground grits take a bit longer (45 minutes or more) and have a larger grind resulting in a chunkier texture. Grits are done when they are slightly tender to the bite and have thickened. Grits need to be stirred, or better yet, whisked, often while they cook to help thicken up. Be sure to salt water before adding the grits, then taste grits to adjust seasonings as needed before adding shrimp.
Total cook time will vary depending on what type of grits are used. Prepare the grits first, and keep covered and warm while the shrimp are being cooked. Grits can wait on the shrimp. When ready to serve, stir grits to loosen them back up. If needed, a bit more butter or beer can be added to the grits to thin them out.
The key to preparing shrimp correctly is not to overcook them. Depending on the size, shrimp will take about 3 minutes to cook.
You can’t be a Southerner and not like Shrimp and Grits! It’s one of my favorite go-to’s for a quick dinner. I will have to give yours a try.
I’m still getting used to grits but I definitely want to try this recipe for them! I love love love southern food shrimp included!
I have a question about GRITS — I am an American living in Japan. And I can NOT get grits here. But I can get the ground corn used for making polenta. I have heard that grits and polenta are basically the same thing. Except grits uses white corn and polenta uses yellow corn. Is that true?? Can I substitute polenta for grits?? Are grits processed in some way to make them taste different. Like homey grits?? I am confused.
Polenta can be substituted for this recipe, Pamela. They are very similar.
Amy I live in Southern Alberta Canada,,, hear alot about grits and now that I see a picture looks like a porridge we use to eat as a child .. can you tell me what is grits made of?
Grits are ground corn.
If you have family or friends living in American, have them to ship you some grits.
This looks amazing! So creamy and full of flavor!!!
Hi! If I missed this, my apologies, but what brand of grits do you prefer? Thanks!
Do you Spanish smoky paprika, or just regular paprika?
I’ve used both. I prefer regular, but use what you like best.
Made this for dinner last night. Nothing short of amazing!! I added thinly sliced andouille sausage for a little kick and green onions. Other than that I followed the recipe and wow!! My husband and I both agree- add this recipe to the ‘must make again’ list!
Hi! Can I finish this on top of the stove or do I have to pop it under the broiler ?
You can finish on the top of the stove on a higher heat.
Made this tonight for me and my parents. Delicious!!! Everyone had seconds. Thanks for the recipe!
Ok I am making tbis in the morning for my cousins 50th birthday
I hope you enjoyed it!
I made it for my cousin and followed recipe. It was a Huge Hit. She Loved it.
Yes Made it this morning, the picture is on my Pintetest page, It was ABSOLUTELY DELICIOUS DELICIOUS DELICIOUS…My cousin said she’s had S&G from several different restaurants and from other countries and mines was the Best she ever had. She was hiding it so noone would ask for it Lol…o my first time and can’t wait to make it again. Thank You
I’m so happy to hear that, Terri! Glad you and your cousin enjoyed it.
I basically make mine the same way other than I like to deglaze the pan with a touch of sherry or white wine at the end.
This was super delicious and a real hit with my family! I always make grits with at least half chicken broth for liquid, so that was the only change I made. I love the broiler trick for the shrimp and will most likely use this forever now because they were cooked perfectly. I never comment on anything, but this was too good not to pass along my sincere appreciation for this recipe… Thank you and well done!
Chicken broth is an excellent idea! I will be trying that the next time we make grits. Thank you, Mark!
This sounds amazing. If you didn’t want to use beer, what would you substitute for it?
I would add a bit more water and/or milk or cream.
The best shrimp and grits recipe we’ve ever had. Most of the recipes I’ve made call for too much salt; this amount was perfect. I added some thyme and sage to the grits and mixed cheddar-jack with Parmesan for the cheese. I sautéed the shrimp instead of broiling them only because I didn’t want to dirty another pan. Yum!!
Thank you so much, Karen. I love you additions!
How about bring some to Columbia!
Hi,
Are the 2 ounces of beer the only liquid you use? I’ve never made it. I’m born and raised in the Netherlands and still live there. I’m a real Dutchie. But no one here knows grits and i loooooooove to give it a try. Only i have polenta but you said earlier that was ok. I’ve seen a lot of recipes for grits and most of them use stock and milk, in my eyes a lot of it. And in your recipe i only see 2 ounces of beer and i’m sure there’s a reason for it but i don’t know what that is. Can you explain to me please? I’ve a medium ground polenta, does that make any difference?
Thanks in advance for answering my questions.
My recipe instructions say to prepare the grits according to package instructions which includes water and/or milk. Sometimes I split the liquid called for with half water and half milk. The 2 ounces of beer is in addition to the initial liquid required.
First…Thank you very much for so quickly answer my questions. And i appologize because i didn’t read your instructions properly, otherwise i should have known this already!
Only one thing….i bought my polenta at shop wich was at a mill and it was in a Brown paper bag without instructions. And since yours looks so delicious i like to make those, but as i said….i don’t have instructions for how to prepare them. So….i’ve again a question for you, sorry. But will you please give me a guideline on How to make the yummiest grits? I would be very gratefull. And please, if i’ve made some language mistakes…..forgive me. I’ve learned my english at school over 45 years ago.
Have a wonderfull day and i hope to hear back from you.
Marja
Hello Marja, if you do a quick search online for how to cook polenta you will find basic recipes for how to prepare it, or perhaps ask the shop where you purchased the polenta how to cook it.
Thanks for your comment Amy. I’ll search the net. I’ve never thought of doing that, so Thanks for pointing me in that direction. I bought it at a Mill and that’s a drive of more than an hour from my home. I’ll better search the net. Thanks again.
Have a super nice weekend and lovely greetings from the Netherlands to you.
Yours truly,
Marja
I cook stone grond grits about the same way I cook rough cut oats. 1 part grits to 4 parts liquid. Bring liquid to the boil with salt and then slowly stir in grits a spoonfull at a time so they don’t clump. Stir constantly at first and then frequently. Low heat so they dont burn. Add the cheese and other flavorings, except for the salt, when the grits taste done. I like mine al dente.
Thank you Regina for your cooking tips for grits. Very kind of you. It’s kinda weird….just this morning i found a recipe about cooking grits! But don’t worry, it said exactly what you say now. So it’s a common way of cooking grits that way i guess.
Have a great day and a wonderfull weekend.
With love,
Marja