Carolina Shrimp and Grits is a comforting Southern favorite that feels both rustic and elegant. You’ll love the silky, cheesy grits paired with tender shrimp sautéed garlic, and spices. It’s a dish that impresses guests yet comes together easily in your own kitchen. Whether served for brunch or dinner, it’s warm, indulgent, and full of Southern charm.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Shrimp, peeled and deveined
Stone-ground grits
Chicken broth (or water)
Milk or heavy cream
Butter
Sharp cheddar cheese, shredded
Garlic, minced
Green onions, sliced
Lemon juice
Hot sauce
Paprika or Cajun seasoning
Salt
Black pepper
Directions
In a medium saucepan, bring chicken broth and milk to a gentle boil.
Slowly whisk in the grits, reduce heat to low, and cook until thickened, stirring frequently (about 20–25 minutes for stone-ground grits).
Stir in butter, cheese, salt, and pepper until smooth and creamy. Keep warm.
crisp. Remove and set aside, leaving the drippings in the pan.
Add shrimp to the skillet and season with paprika or Cajun seasoning. Cook for 2–3 minutes until pink and opaque.
Stir in garlic, green onions, lemon juice, and hot sauce, scraping up any browned bits from the pan.
Return the cooked toss with the shrimp mixture.
To serve, spoon the creamy grits into bowls and top generously with the shrimp and sauce. Garnish with extra green onions if desired.
Servings and timing
Serves: 4 people Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Cheesy Grits: Add extra cheddar or a mix of cheeses like Monterey Jack or Parmesan for a richer flavor.
Spicy Shrimp and Grits: Increase the hot sauce or add cayenne pepper for more heat.
Garlic Butter Shrimp and Grits: Use a simple garlic butter sauce .
Creamy Cajun Shrimp and Grits: Add a splash of heavy cream to the shrimp sauce for extra richness.
Vegetable Twist: Toss in sautéed bell peppers, spinach, or mushrooms for added texture and color.
Storage/Reheating
Store leftovers in separate airtight containers—shrimp in one and grits in another. Keep refrigerated for up to 3 days. To reheat grits, stir in a splash of milk or broth and warm gently on the stove until smooth. Reheat shrimp in a skillet over low heat just until warmed through. Avoid microwaving shrimp too long to prevent overcooking.
FAQs
What kind of shrimp should I use?
Fresh or frozen medium-to-large shrimp work best. Just make sure they’re peeled and deveined before cooking.
Can I use quick grits instead of stone-ground?
Yes, but the texture will be softer and less creamy. Stone-ground grits provide the best authentic Southern texture.
How do I keep my grits from getting lumpy?
Add the grits slowly while whisking constantly and stir frequently as they cook.
What cheese works best in grits?
Sharp cheddar is classic, but you can also use white cheddar, Gouda, or a blend of cheeses.
Can I prepare the grits ahead of time?
Yes, but they thicken as they sit. Reheat with a splash of milk or broth to bring them back to creamy consistency.
Is this dish spicy?
It can be mild or spicy depending on how much hot sauce or Cajun seasoning you use. Adjust to taste.
What side dishes go well with shrimp and grits?
A light green salad, sautéed greens, or cornbread make perfect sides.
Can I freeze shrimp and grits?
It’s best enjoyed fresh, as grits don’t freeze well—they tend to become grainy when thawed.
How can I make it more flavorful?
Use homemade chicken broth for the grits, and don’t skip deglazing the pan with lemon juice or hot sauce for extra depth.
Conclusion
Carolina Shrimp and Grits is a timeless Southern favorite that delivers big flavor with simple ingredients. Creamy, cheesy grits provide the perfect base for tender shrimp cooked in a smoky, savory sauce. Whether for a cozy family dinner or a special brunch, this dish brings Southern comfort to the table every time.
A comforting Southern classic featuring creamy, buttery grits topped with tender shrimp in a smoky, garlicky sauce. This Carolina Shrimp and Grits recipe captures the heart of Southern cooking—rich, hearty, and full of flavor.
Ingredients
1 pound shrimp, peeled and deveined
1 cup stone-ground grits
2 cups chicken broth (or water)
2 cups milk or heavy cream
3 tablespoons butter
1 cup sharp cheddar cheese, shredded
2 cloves garlic, minced
2 green onions, sliced
1 tablespoon lemon juice
1 teaspoon hot sauce (or to taste)
1 teaspoon paprika or Cajun seasoning
½ teaspoon salt
¼ teaspoon black pepper
Instructions
In a medium saucepan, bring the chicken broth and milk to a gentle boil.
Slowly whisk in the stone-ground grits. Reduce the heat to low and cook, stirring frequently, until thick and creamy (about 20–25 minutes).
Stir in the butter, cheddar cheese, salt, and black pepper until smooth and creamy. Keep warm.
In a skillet over medium heat, add a tablespoon of butter
Add the shrimp and season with paprika or Cajun seasoning. Cook for 2–3 minutes until pink and opaque.
Stir in the minced garlic, green onions, lemon juice, and hot sauce, scraping up any browned bits from the pan to create a flavorful sauce.
Return any or drippings (if using) to the shrimp mixture and toss to coat evenly.
To serve, spoon the creamy grits into bowls and top with the shrimp and sauce. Garnish with extra green onions if desired.
Notes
For richer grits, use heavy cream instead of milk.Add .To make it spicier, increase the hot sauce or add cayenne pepper.Reheat leftover grits with a splash of milk or broth to restore creaminess.Serve with sautéed greens, salad, or cornbread for a complete meal.
