Why This Creamy Shrimp and Grits Works
This isn’t just shrimp “on top of” grits. The whole bowl is built for flavor and comfort.
- The grits are extra creamy thanks to a smart liquid mix and a buttery finish
- The shrimp cook quickly (so they stay tender)
- The sauce is rich, savory, and balanced with a bright finishing touch
- You can customize the spice level from gentle warmth to bold heat
- It’s easy enough for a weeknight, impressive enough for guests
Ingredients for Creamy Shrimp and Grits Recipe
Stone-Ground Grits Base
- 1 cup premium stone-ground grits – the key to authentic, creamy texture
- 4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (optional, but adds irresistible richness)
- Kosher salt and white pepper, to taste
Succulent Shrimp Topping
- 1 pound large shrimp, peeled and deveined
- 3 garlic cloves, finely minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- Fresh juice of 1 lemon
- 2 green onions, thinly sliced for garnish
- Sea salt and freshly ground black pepper, to taste
Choosing the Best Grits for Creamy Shrimp and Grits
Not all grits cook the same, and the kind you use changes both texture and timing.
Stone-Ground Grits
- Most traditional
- Bigger corn granules = deeper corn flavor and hearty texture
- Takes longer (often 30–45 minutes)
- Reward: a luxurious, restaurant-style bowl
Quick Grits
- Great for weeknights
- Usually ready in 5–10 minutes
- Still makes a delicious creamy shrimp and grits recipe when finished properly
Instant Grits
- Fastest, but texture is less satisfying
- If you use them, focus on finishing with butter + cheese for a richer result
Kitchen Tools You’ll Need
Keep it simple—this recipe shines with basic equipment.
- Medium saucepan (for grits)
- Large skillet (for shrimp and sauce)
- Whisk (key for smooth grits)
- Wooden spoon or silicone spatula
- Tongs or a slotted spoon
Step-by-Step: How to Make Creamy Shrimp and Grits
Step 1: Build the Grits Flavor Base
Begin by bringing 4 cups of low-sodium chicken broth to a rolling boil in a medium saucepan. This broth creates a deeply savory base that elevates the grits far beyond plain water. Once boiling, reduce the heat slightly to avoid splashing while maintaining steady heat.
Step 2: Whisk in the Stone-Ground Grits
Slowly whisk 1 cup of stone-ground grits into the hot broth, stirring constantly. This gradual incorporation is essential for achieving a smooth, lump-free texture. Rushing this step can lead to uneven grits, so keep whisking until the mixture thickens to a creamy porridge-like consistency.
Step 3: Simmer Until Creamy
Reduce the heat to medium-low and allow the grits to simmer for 20–25 minutes, stirring every 4–5 minutes. This slow cooking process allows the grits to fully hydrate and develop their signature creaminess. If they thicken too quickly, stir in warm broth or water, a quarter cup at a time. Properly cooked grits should be thick but gently spoonable.
Step 4: Finish with Butter, Cream, and Cheese
Once the grits are tender and creamy, stir in 4 tablespoons of unsalted butter and ½ cup of heavy cream. For added richness, fold in 1 cup of sharp cheddar cheese, if using. Season with kosher salt and white pepper to taste. The final texture should be velvety, rich, and lightly seasoned.
Step 5: Prepare the Shrimp Base
While the grits simmer, heat a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt until foamy. Stir in 3 cloves of minced garlic and cook for 30–45 seconds, just until fragrant. Avoid browning the garlic to keep the flavor sweet and aromatic.
Step 6: Cook the Shrimp
Add 1 pound of large shrimp, lightly seasoned with Cajun seasoning, to the skillet. Cook for 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook—perfectly cooked shrimp should be tender and juicy, not rubbery.
Step 7: Brighten the Sauce
Squeeze in the juice of one fresh lemon, letting it sizzle briefly to deglaze the pan. Stir gently to coat the shrimp. This final touch adds brightness and balance, enhancing the richness of the dish without overpowering it.
Step 8: Assemble and Serve
Spoon the creamy grits into shallow bowls, spreading them into a smooth base. Top generously with the shrimp and pan sauce. Finish with a sprinkle of freshly sliced green onions for color, freshness, and a mild bite. Serve immediately and enjoy a beautifully balanced plate of creamy shrimp and grits.
Creamy Shrimp and Grits Pro Tips
How to Keep Grits Smooth (Not Lumpy)
- Whisk grits in slowly—never dump them all at once
- Keep heat low once they start simmering
- Stir often, especially with stone-ground grits
- If lumps happen, whisk vigorously or pass through a fine mesh strainer (rarely needed, but it works)
How to Keep Grits Creamy While You Cook Shrimp
Grits naturally thicken as they sit—this is normal.
- Keep them on low heat with a lid
- Stir every few minutes
- Add warm liquid a splash at a time until silky again
How to Avoid Rubbery Shrimp
- Cook shrimp quickly over medium-high heat
- Pull shrimp off the heat as soon as they’re opaque
- If you’re reducing the sauce, remove shrimp first, then add them back at the end
What to Serve With Creamy Shrimp and Grits
This dish is rich and cozy, so sides that add freshness or crunch work beautifully.
Fresh & Simple Sides
- A crisp green salad with a tangy dressing
- Sliced tomatoes with salt + pepper
- Quick sautéed greens (spinach, kale, collards)
Comfort Sides
- Buttermilk biscuits
- Cornbread
- Roasted potatoes or sweet potatoes
Veggie Pairings
- Roasted asparagus
- Green beans
- Broccoli with lemon and pepper
Make-Ahead, Storage, and Reheating
You can prep parts of this dish ahead—just do it the smart way.
Make-Ahead Tips
- Make grits up to 1 day ahead
- Peel/devein shrimp in advance
- Mix seasonings so they’re ready to go
How to Store Leftovers
Store in airtight containers:
- Grits in one container
- Shrimp + sauce in another
This helps everything reheat evenly.
Reheating Grits (So They Turn Creamy Again)
Grits will firm up in the fridge—totally normal.
To reheat:
- Add grits to a saucepan over low heat
- Add a splash of warm water, broth, milk, or cream
- Stir until smooth and creamy again
- Finish with a small pat of butter (optional but amazing)
Reheating Shrimp + Sauce
- Warm gently in a skillet over low to medium heat
- Add a small splash of broth if needed
- Heat just until shrimp are warmed through (don’t simmer too long)
Troubleshooting Guide
“My grits are too thick.”
Easy fix:
- Add warm liquid a little at a time
- Whisk or stir until silky again
“My grits taste bland.”
Grits need seasoning. Try:
- More salt (start small)
- Black pepper
- Extra cheese
- A small pat of butter
“My sauce is too thin.”
- Simmer for an extra 2–4 minutes to reduce
- Use medium heat so it thickens gradually
“My sauce is too thick.”
- Add broth a splash at a time
- Taste again and adjust seasoning after thinning
“My shrimp overcooked.”
Next time:
- Cook shrimp last
- Remove shrimp before reducing sauce
- Add shrimp back only at the end
Frequently Asked Questions About Creamy Shrimp and Grits Recipe
What are the best grits for shrimp and grits?
For the most classic texture, stone-ground grits give you that rich, restaurant-style bite. Quick grits are a great shortcut and still taste amazing when finished with butter and cheese. Instant grits work in a pinch, but the texture is usually softer and less hearty.
Can I use frozen shrimp?
Yes—frozen shrimp work perfectly. Thaw them first, pat them dry, and season right before cooking. Dry shrimp sear better and won’t water down your sauce.
How do I keep shrimp tender?
Cook shrimp quickly over medium-high heat and pull them as soon as they turn opaque and pink. If you need more time to reduce the sauce, remove shrimp first and add them back at the end.
What cheese is best for cheesy grits?
Sharp cheddar is the classic choice for creamy shrimp and grits. You can also use smoked gouda for a deeper flavor, or parmesan to add a savory finish. For the smoothest texture, shred your own cheese so it melts evenly.
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Ultimate Creamy Shrimp and Grits Recipe
- Total Time: PT40M
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Creamy Shrimp and Grits recipe is rich, comforting, and full of Southern flavor. Juicy shrimp are sautéed with garlic and spices, then spooned over ultra-creamy cheese grits finished with butter and cream.
Ingredients
Stone-Ground Grits Base
- 1 cup premium stone-ground grits – the key to authentic, creamy texture
- 4 cups low-sodium chicken broth
- 4 tablespoons unsalted butter
- ½ cup heavy cream
- 1 cup sharp cheddar cheese (optional, but adds irresistible richness)
- Kosher salt and white pepper, to taste
Succulent Shrimp Topping
- 1 pound large shrimp, peeled and deveined
- 3 garlic cloves, finely minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- Fresh juice of 1 lemon
- 2 green onions, thinly sliced for garnish
- Sea salt and freshly ground black pepper, to taste
Instructions
Step 1: Build the Grits Flavor Base
Begin by bringing 4 cups of low-sodium chicken broth to a rolling boil in a medium saucepan. This broth creates a deeply savory base that elevates the grits far beyond plain water. Once boiling, reduce the heat slightly to avoid splashing while maintaining steady heat.
Step 2: Whisk in the Stone-Ground Grits
Slowly whisk 1 cup of stone-ground grits into the hot broth, stirring constantly. This gradual incorporation is essential for achieving a smooth, lump-free texture. Rushing this step can lead to uneven grits, so keep whisking until the mixture thickens to a creamy porridge-like consistency.
Step 3: Simmer Until Creamy
Reduce the heat to medium-low and allow the grits to simmer for 20–25 minutes, stirring every 4–5 minutes. This slow cooking process allows the grits to fully hydrate and develop their signature creaminess. If they thicken too quickly, stir in warm broth or water, a quarter cup at a time. Properly cooked grits should be thick but gently spoonable.
Step 4: Finish with Butter, Cream, and Cheese
Once the grits are tender and creamy, stir in 4 tablespoons of unsalted butter and ½ cup of heavy cream. For added richness, fold in 1 cup of sharp cheddar cheese, if using. Season with kosher salt and white pepper to taste. The final texture should be velvety, rich, and lightly seasoned.
Step 5: Prepare the Shrimp Base
While the grits simmer, heat a large skillet over medium-high heat. Add 2 tablespoons of butter and allow it to melt until foamy. Stir in 3 cloves of minced garlic and cook for 30–45 seconds, just until fragrant. Avoid browning the garlic to keep the flavor sweet and aromatic.
Step 6: Cook the Shrimp
Add 1 pound of large shrimp, lightly seasoned with Cajun seasoning, to the skillet. Cook for 3–5 minutes, stirring occasionally, until the shrimp turn pink and opaque. Be careful not to overcook—perfectly cooked shrimp should be tender and juicy, not rubbery.
Step 7: Brighten the Sauce
Squeeze in the juice of one fresh lemon, letting it sizzle briefly to deglaze the pan. Stir gently to coat the shrimp. This final touch adds brightness and balance, enhancing the richness of the dish without overpowering it.
Step 8: Assemble and Serve
Spoon the creamy grits into shallow bowls, spreading them into a smooth base. Top generously with the shrimp and pan sauce. Finish with a sprinkle of freshly sliced green onions for color, freshness, and a mild bite. Serve immediately and enjoy a beautifully balanced plate of creamy shrimp and grits.
- Prep Time: PT10M
- Cook Time: PT30M
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 185mg