Shrimp and Grits Recipe Loved by 1000s Online
This is the only Shrimp and Grits recipe you'll ever need! Learn the secrets to perfectly creamy, cheesy grits and a rich, savory pan sauce loaded with shrimp and fresh vegetables. A true Southern classic that's easy to make at home!
Equipment
- Medium pot
- Large sauté pan
- Whisk
Ingredients
For the Creamy Grits
- 4 1/2 cups water for cooking the grits to the perfect consistency
- 1 tsp kosher salt enhances the flavor from the start
- 1 cup stone-ground white grits traditional and hearty
- 2 tbsp unsalted butter for velvety richness
- 2 ounces white cheddar cheese, shredded adds a mild, creamy sharpness
For the Shrimp and Savory Topping
- 1 cup chopped white or yellow onion
- 1 cup chopped green bell pepper
- 2 cloves garlic, minced
- 1-1.5 pounds shrimp, peeled and deveined use large or jumbo
- 1 cup chicken stock creates a savory pan sauce
- 3 green onions, chopped white and light green parts only
- 2 tbsp chopped fresh parsley
- 1 lemon, juiced about 1 to 2 tablespoons
Instructions
- Start the Grits: In a medium pot, bring 4½ cups of water to a boil. Add the kosher salt. Gradually whisk in the stone-ground grits to prevent clumping. Lower the heat and let it simmer gently, stirring often, until the grits are thick and tender, about 35 minutes.
- Prepare the Shrimp: While the grits are cooking, peel and devein the shrimp. Keep about one-third of them whole for presentation and chop the remaining into bite-sized pieces. Set aside.
- Sauté the Vegetables: In a large sauté pan over medium heat, add a splash of oil or a pat of butter. Once hot, toss in the chopped onions and green bell peppers. Cook until they soften, around 4-5 minutes. Add the minced garlic and cook for another 30 seconds.
- Add the Shrimp: Add the chopped and whole shrimp to the pan. Stir well and sauté until they just begin to turn pink and curl, about 2 to 3 minutes. Be careful not to overcook.
- Deglaze and Simmer: Pour in the chicken stock and bring the mixture to a simmer. Let it bubble gently for about 5 minutes so the sauce reduces slightly and captures all the savory notes from the pan.
- Finish the Grits: Once the grits are creamy and fully cooked, turn off the heat and stir in the shredded white cheddar cheese and unsalted butter until melted and smooth. Taste and adjust the salt if needed.
- Final Touches: To the shrimp mixture, add chopped green onions, parsley, and a squeeze of fresh lemon juice. Stir to combine.
- Plate and Serve: Spoon a generous helping of grits into shallow bowls. Top with the shrimp and vegetable mixture. Ensure each serving includes at least one whole shrimp for visual appeal. Serve immediately.
Notes
Chef's Pro-Tips
- Don't Stop Stirring: Stir the grits often, especially as they thicken, to prevent lumps and keep them from sticking to the bottom of the pot.
- Don't Overcook the Shrimp: Shrimp cook very quickly. Remove them from the heat as soon as they turn pink and opaque to ensure they stay tender and juicy.
- Save Some Pasta Water (If Using Quick Grits): For quicker grits, sometimes a splash of starchy pasta water (if you have it) can add extra creaminess. For stone-ground, the long cooking time creates plenty of creaminess on its own.