Super Easy Shrimp and Grits Recipe

Shrimp and Grits are super easy to make, turning any occasion into a classic Southern meal. 

What you need to know about this recipe for Shrimp and Grits

There are LOTS of recipes online for Shrimp And Grits. Some variations of the dish use Cheddar cheese to make cheesy grits. Others make an elaborate shrimp mixture with andouille sausage. Some even include fresh produce like bell pepper and collard greens.

This recipe does none of that.

Don’t get me wrong. I anticipate all of those “extras” would be delicious. But this is the most basic (dare I say classic) version of shrimp and grits. And it’s simply yummy as-is. So if it’s a super easy Shrimp and Grits recipe you’re looking for, you’ve come to the right place.

About Shrimp and Grits 

If you’ve ever visited the South, you’ve surely had a chance to enjoy this classic comfort food favorite. Shrimp and Grits is a classic southern dish that’s uniquely special enough for a wedding or holiday brunch, but also easy enough for a weeknight family meal.

In fact, I can recall going to many weddings in the late 90’s that had a Shrimp and Grits bar. (I kinda wonder if that was a wedding trend only when I was younger or are grit bars a thing these days, too? If you know, tell me.)

No matter, there are plenty of reasons to love this dish. It’s the perfect pairing of spicy, creamy comfort food. The key is to make sure your creamy grits are thick and salted. (Not that I did not say “salty” though. The hallmark of a good southern bowl of grits is that they should be thick and well seasoned.) The recipe below goes easy on the hot sauce, even at 3 tablespoons. But if you like yours extra spicy, feel free to use more.

Frequently Asked Questions About This Shrimp and Grits Recipe

Can I use stone-ground grits?

Yes, but be sure to follow the package instructions for the amount of time required for cooking. The only thing worse than an unsalted bowl of grits, is a bowl of undercooked grits.

Can I use bacon fat or bacon grease in place of the butter?

Oh, I like the way you’re thinking! Yes, you can. It will impart (obviously) a slightly different flavor than the butter. But it will be yummy, I’m sure.

Did Shrimp and Grits originate in New Orleans or South Carolina?

I’m not a culinary historian, but I believe Charleston, SC lays claim to the original recipe.

I notice this only makes 2 servings. Can I double the recipe?

Yes. This recipe easily lends itself to being doubled. 

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shrimp and grits

Super Easy Shrimp and Grits Recipe


  • Author: Regan at This Baking Life
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Diet: Gluten Free

Ingredients

  • 2 1/4 cups of water or no-salt-added chicken broth/chicken stock
  • 2/3 cup dry quick-cooking grits or quick grits (not instant)
  • 1 1/4 teaspoons Kosher salt
  • 1/2 cup whole milk
  • 3 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried oregano
  • Pinch of red pepper flakes
  • Lemon juice of 1 lemon
  • Splash of white wine (optional)
  • 2 to 3 tablespoons hot sauce
  • 1/4 teaspoon Kosher salt
  • 12 ounces medium-size fresh shrimp or large shrimp, peeled of shrimp shells

Instructions

  1. Combine water, grits, and salt in a medium saucepan. Bring to a boil over medium-high heat; reduce to medium heat and simmer 5 minutes. Stir in milk and 1 tablespoon of the butter. Continue cooking an additional 1 to 2 minutes or until thickened, stirring to prevent grits from sticking to the bottom of the pan.
  2. Devein shrimp, if not already deveined. Add remaining 2 tablespoons butter and next 7 ingredients (through salt) to a large skillet, preferably nonstick, or to a sauté pan. Bring to a boil. Add shrimp, and cook 3 to 5 minutes, stirring occasionally, or until shrimp are done. Once you’re done cooking shrimp, serve them and the sauce a top of grits.
  • Prep Time: 10 min
  • Cook Time: 10 min
  • Category: Dinner
  • Cuisine: American

Keywords: shrimp and grits

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