Introduction
There's something truly special about a well-made shrimp and grits recipe that captures the heart of Southern comfort food. This dish combines tender, perfectly seasoned shrimp with smooth, creamy grits to create a meal that's both satisfying and surprisingly nutritious. Whether you're looking for an easy shrimp dinner for a weeknight or planning a special brunch, this southern shrimp and grits recipe delivers authentic flavor without the heaviness of traditional versions.
By focusing on whole-food ingredients and smart cooking techniques, we've created a healthier take on this beloved classic that doesn't sacrifice taste. The combination of protein-rich shrimp, fiber-filled grits, and nutrient-dense vegetables makes this comfort food both delicious and nourishing.
Why You'll Love This Recipe
This shrimp and grits recipe stands out for several reasons. First, it's surprisingly quick to prepare, coming together in about 30 minutes from start to finish. The creamy grits provide a comforting base that's naturally gluten-free and packed with complex carbohydrates for sustained energy.
The shrimp cook quickly and offer lean protein along with important minerals like selenium and zinc. Unlike many traditional versions that rely heavily on butter and cream, this recipe uses smart substitutions that maintain richness while boosting nutritional value. The dish is also incredibly versatile, working equally well as a hearty breakfast, elegant brunch centerpiece, or satisfying dinner.
Ingredient Notes
For the Grits
Stone-ground grits are the star of this dish. Look for stone-ground varieties rather than instant grits, as they retain more nutrients and have superior texture and flavor. Stone-ground grits contain the germ of the corn kernel, providing more fiber, vitamins, and minerals.
Low-sodium vegetable broth adds depth without excess sodium. You can also use homemade stock for even better flavor control.
Unsweetened almond milk or your preferred plant-based milk creates creaminess without dairy. You can also use low-fat milk if you prefer.
Nutritional yeast adds a subtle cheesy flavor along with B vitamins, making it a healthy flavor enhancer.
For the Shrimp
Wild-caught shrimp are preferable for both environmental sustainability and nutritional quality. They're lower in contaminants and have a firmer texture.
Garlic and shallots form the aromatic base, providing anti-inflammatory compounds and immune support.
Bell peppers add sweetness, crunch, and vitamin C. Use a mix of colors for visual appeal and varied phytonutrients.
Cherry tomatoes burst with flavor when cooked and provide lycopene, a powerful antioxidant.
Fresh herbs like parsley and thyme add brightness and additional antioxidants without calories.
Cajun or Creole seasoning delivers authentic Southern flavor. Choose a low-sodium blend or make your own to control salt content.
Equipment Needed
You'll need two medium saucepans (one for grits, one for shrimp), a whisk for stirring the grits, a large skillet or sauté pan, measuring cups and spoons, and a sharp knife for prep work. Having everything ready before you start cooking makes the process smooth and enjoyable.
Ingredients
For the Grits
- 1 cup stone-ground grits
- 3 cups low-sodium vegetable broth
- 1 cup unsweetened almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Shrimp
- 1.5 pounds wild-caught shrimp, peeled and deveined
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 shallots, finely diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 teaspoons Cajun seasoning (low-sodium)
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Salt and pepper to taste
- Green onions for garnish
Instructions
Prepare the Grits
Step 1: In a medium saucepan, bring the vegetable broth and almond milk to a gentle boil over medium-high heat. This liquid combination creates a flavorful, creamy base for your grits.
Step 2: Slowly whisk in the stone-ground grits, stirring constantly to prevent lumps from forming. This gradual addition is key to achieving smooth, creamy grits.
Step 3: Reduce heat to low and continue cooking, stirring frequently, for 20-25 minutes. Stone-ground grits need time to soften and develop their creamy texture. Stir every few minutes to prevent sticking and ensure even cooking.
Step 4: When the grits are tender and have absorbed most of the liquid, stir in the nutritional yeast, olive oil, salt, and pepper. Taste and adjust seasoning as needed. Keep warm on the lowest heat setting while you prepare the shrimp.
Cook the Shrimp
Step 5: While the grits are cooking, pat the shrimp dry with paper towels. Season them lightly with half of the Cajun seasoning, salt, and pepper. Dry shrimp will sear better and develop more flavor.
Step 6: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil shimmers, add the shrimp in a single layer. Cook for 2 minutes per side until pink and just cooked through. Don't overcook, as shrimp can become rubbery. Remove shrimp to a plate and set aside.
Step 7: In the same skillet, add the remaining tablespoon of olive oil. Add the shallots and garlic, sautéing for 1-2 minutes until fragrant and translucent.
Step 8: Add the diced bell peppers and cook for 3-4 minutes until they begin to soften but still have some crunch. The peppers add texture and sweetness to balance the spices.
Step 9: Add the cherry tomatoes, remaining Cajun seasoning, smoked paprika, and cayenne if using. Cook for 2-3 minutes until the tomatoes start to break down and release their juices.
Step 10: Pour in the vegetable broth and lemon juice, scraping up any browned bits from the bottom of the pan. These bits add tremendous flavor. Let the mixture simmer for 2-3 minutes to reduce slightly.
Step 11: Return the cooked shrimp to the skillet along with fresh thyme and half of the parsley. Toss everything together and cook for just 1 minute to heat the shrimp through and meld the flavors.
Assemble and Serve
Step 12: Spoon the creamy grits into shallow bowls or plates. Top generously with the shrimp and vegetable mixture, making sure to include plenty of the flavorful sauce. Garnish with remaining fresh parsley and sliced green onions.
Serving Suggestions
This southern shrimp and grits dish is hearty enough to stand alone as a complete meal, but there are several ways to round out your dining experience. Serve alongside a crisp green salad with a light vinaigrette to add freshness and crunch. The acidity of the salad dressing complements the creamy grits beautifully.
For brunch service, consider adding fresh fruit on the side or a simple tomato and cucumber salad. The light, refreshing elements balance the richness of the dish. You might also serve with crusty whole-grain bread for soaking up the delicious sauce, though the grits themselves are quite filling.
If serving for dinner, steamed or roasted green beans, asparagus, or Brussels sprouts make excellent vegetable sides. Their slight bitterness contrasts nicely with the sweet peppers and tomatoes in the shrimp mixture.
For beverage pairings, consider iced tea (sweetened or unsweetened), sparkling water with lemon, or fresh-squeezed orange juice for brunch. The bright, clean flavors won't compete with the complex seasonings in the dish.
Variations and Substitutions
This easy shrimp dinner recipe is wonderfully adaptable to different tastes and dietary needs. Here are some variations to consider:
Protein swaps: If shrimp isn't available or preferred, try using diced chicken breast, firm white fish like cod or halibut, or even plant-based options like chickpeas or firm tofu for a vegetarian version.
Grain alternatives: While traditional grits are wonderful, you can substitute polenta, which is very similar, or even creamy cauliflower mash for a lower-carb option.
Spice level: Adjust the heat by increasing or decreasing the cayenne pepper. For a milder version, omit the cayenne entirely and reduce the Cajun seasoning. For more heat, add a diced jalapeño with the bell peppers.
Vegetable additions: Feel free to add other vegetables like diced celery, okra (very traditional), spinach, or kale. These additions boost the nutritional profile even further.
Creamy upgrade: For special occasions, stir a tablespoon of grass-fed butter or a splash of coconut cream into the finished grits for extra richness.
Storage and Reheating
Store leftover grits and shrimp separately in airtight containers in the refrigerator for up to 3 days. The grits will thicken considerably when cold, which is normal.
To reheat the grits, place them in a saucepan with a splash of vegetable broth or milk. Heat gently over low heat, stirring frequently, until warmed through and creamy again. You may need to add more liquid to achieve the desired consistency.
Reheat the shrimp mixture in a skillet over medium heat for just 2-3 minutes until warmed through. Be careful not to overcook the shrimp during reheating, as they can become tough.
While the shrimp mixture freezes reasonably well for up to 2 months, grits don't freeze as successfully, as their texture can become grainy. If you want to meal prep, consider freezing only the shrimp mixture and making fresh grits when ready to serve.
Nutrition Insights
This healthier version of southern shrimp and grits provides balanced nutrition that supports your wellness goals. Shrimp are an excellent source of lean protein, providing about 20 grams per 3-ounce serving with minimal fat. They're also rich in selenium, which supports thyroid function and immune health, as well as vitamin B12 for energy metabolism.
Stone-ground grits offer complex carbohydrates that provide steady energy without blood sugar spikes. Unlike refined grains, they retain the corn germ, which contains fiber, B vitamins, and minerals like iron and magnesium. The fiber content supports digestive health and helps you feel satisfied longer.
The vegetables in this recipe add vitamins A and C, potassium, and various antioxidants. Bell peppers are particularly high in vitamin C, while tomatoes provide lycopene, which has been linked to heart health benefits.
By using olive oil instead of butter and limiting added fats, this recipe keeps saturated fat low while providing heart-healthy monounsaturated fats. The nutritional yeast adds B vitamins, including B12 in fortified varieties, making this dish more nutritionally complete.
Tips for Success
Choose quality grits: The difference between instant and stone-ground grits is significant. Stone-ground grits have superior flavor and texture, making them worth the slightly longer cooking time.
Don't rush the grits: Proper grits need time to cook. Stirring frequently and cooking low and slow ensures they become creamy rather than gritty.
Don't overcook the shrimp: Shrimp cook very quickly. They're done when they turn pink and form a C-shape. Overcooked shrimp (which curl into an O-shape) become rubbery and lose their tender texture.
Build flavor layers: Sautéing the aromatics first, then deglazing the pan with broth, creates depth of flavor that makes this dish restaurant-quality.
Prep ahead: You can dice all your vegetables and season your shrimp up to a day ahead. Store everything in the refrigerator until ready to cook.
Adjust consistency: Grits should be creamy and pourable, not stiff. If they're too thick, thin with additional broth or milk until you reach the desired consistency.
Conclusion
This shrimp and grits recipe proves that comfort food can be both delicious and nutritious. By focusing on whole ingredients, lean protein, and smart cooking techniques, you can enjoy this Southern classic without guilt. The creamy grits provide a satisfying base, while the perfectly seasoned shrimp and colorful vegetables deliver bold flavor and important nutrients.
Whether you're new to southern shrimp and grits or grew up eating this beloved dish, this healthier version will quickly become a favorite in your recipe rotation. It's impressive enough for guests yet simple enough for a weeknight dinner, making it the kind of versatile recipe every home cook needs. Give it a try and discover why this easy shrimp dinner has been a Southern staple for generations.
Shrimp and Grits Recipe: Southern Classic
Creamy grits topped with savory shrimp for a comforting Southern-style dinner or brunch.
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 cup shredded sharp cheddar cheese
- 4 tablespoons butter, divided
- Salt and pepper to taste
- 1 1/2 pounds large shrimp, peeled and deveined
- 6 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- 2 teaspoons hot sauce
- 2 green onions, sliced
- 1/4 cup fresh parsley, chopped
Instructions
- Bring water or chicken broth to a boil in a medium saucepan. Slowly whisk in the grits and reduce heat to low.
- Cook grits for 20-25 minutes, stirring frequently, until thick and creamy. Stir in cheese and 2 tablespoons butter. Season with salt and pepper. Keep warm.
- While grits cook, fry bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, leaving drippings in pan.
- Season shrimp with salt and pepper. Add shrimp to the bacon drippings and cook 2-3 minutes per side until pink. Remove and set aside.
- Add remaining 2 tablespoons butter to the skillet. Saute onion for 3-4 minutes until softened. Add garlic and cook 1 minute more.
- Pour in chicken broth, lemon juice, and hot sauce. Bring to a simmer and cook for 2-3 minutes.
- Return shrimp and bacon to the skillet. Toss to coat in sauce and heat through.
- Divide grits among serving bowls. Top with shrimp mixture and garnish with green onions and parsley. Serve immediately.
Equipment
- Medium saucepan
- Whisk
- Large skillet
- Knife
- Cutting board
- Measuring cups and spoons
Notes
- Stone-ground grits provide the best texture and flavor, but quick grits can be substituted with adjusted cooking time.
- For extra richness, add heavy cream to the grits along with the cheese.
- Adjust hot sauce to your preferred spice level.
- Andouille sausage can be used in place of or in addition to bacon for more flavor.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently with a splash of broth or water.