Shrimp and Grits Recipe (Cheesy and Comforting)

Shrimp and grits happened on a night when I wanted comfort food but absolutely did not want to work for it. I’d had one of those days where everything took longer than it should, including deciding what to eat. I stood in the kitchen staring into the fridge like it might whisper answers back to me.

I found shrimp in the freezer. I found grits in the pantry. That felt like the universe nudging me and saying, “Don’t overthink this, man.”

The first time I made it, I forgot to preheat the oven. I also underestimated how fast shrimp cook and nearly turned them into little rubber commas. Somehow, it still tasted amazing. Warm, cheesy grits. Spicy shrimp. Zero effort energy. I sat on the couch with the bowl, felt instantly better, and thought, “Yeah… this is staying in the rotation.”

Why I Keep Making This Dish (Daniel’s Real Reasons)

• Comfort Without Drama: This is cozy food that doesn’t ask emotional questions or require six pans.
• Hard to Ruin: I’ve overcooked the shrimp. I’ve under-seasoned the grits. It still worked.
• Fast Enough for Real Life: I can make this without canceling plans or losing patience.
• Feels Fancy, Isn’t: People hear “shrimp and grits” and assume effort. Incorrect.
• Cheese Fixes Everything: If something feels off, more cheese usually solves it.
• One-Bowl Happiness: I like meals that don’t need side dishes or decisions.
• Leftovers Don’t Judge You: It reheats like it understands your life choices.

Shrimp and Grits Recipe

Creamy, cheesy grits topped with perfectly roasted, spiced shrimp for a comforting Southern classic with bold flavor.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southern-american

Calories: 354

Ingredients Equipment Method

Ingredients

  

For the Grits:

• 3 cups water
• 1 teaspoon kosher salt
• ¾ cup uncooked quick-cooking or regular grits not instant
• 1 tablespoon unsalted butter
• ½ teaspoon ground black pepper
• ½ cup freshly grated sharp cheddar cheese about 2 ounces
• ¼ cup freshly grated Parmesan cheese about 1 ounce plus additional for serving
• ¼ cup chopped green onions white and green parts plus additional for serving

• 2 teaspoons extra virgin olive oil
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon cayenne pepper
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• 1 pound medium shrimp 25 count peeled and deveined, with tails on

Equipment

• Medium saucepan
• Wooden spoon or whisk
• Measuring cups and spoons
• Large mixing bowl
• Baking sheet
• Aluminum foil
• Oven
• Grater (for cheese)
• Knife and cutting board

Method

 

1. Bring the water to a boil in a saucepan, then stir in the salt.
2. Slowly sprinkle in the grits while stirring to avoid lumps. Lower the heat and let them simmer, stirring now and then, until thick.
3. Take the grits off the heat and mix in the butter, black pepper, cheddar, Parmesan, and green onions until creamy.
4. Heat the oven to 400°F while you season the shrimp.
5. In a bowl, mix olive oil with all the spices, then gently toss the shrimp until evenly coated.
6. Lay the shrimp in a single layer on a foil-lined baking sheet and roast until pink and cooked through.
7. Spoon the shrimp over the warm grits and finish with extra Parmesan and green onions before serving.

Tips I Learned the Hard Way!

1. Stir the Grits Slowly: Dumping them all at once turns them into sad clumps. Ask me how I know.
2. Salt the Water First: Unsalted grits are just warm disappointment.
3. Don’t Walk Away: Grits behave until they don’t. Check on them like a nervous parent.
4. Cheese Off the Heat: Adding cheese while it’s still boiling can make things weird and grainy.
5. Shrimp Cook Fast: If you blink, they’re done. If you check your phone, they’re overdone.
6. Line the Pan: Cleaning shrimp bits off a baking sheet is not character-building.
7. Taste Before Serving: I used to trust recipes blindly. Past me was reckless.
8. Extra Green Onions Help: Even when I think I added enough, I didn’t.

Variations You Can Mess Around With!

• Spicy Mood: Add more cayenne when the day deserves it.
• Garlic Lover Version: Toss fresh garlic in with the shrimp and live boldly.
• Creamier Grits: Swap some water for milk if you’re feeling indulgent.
• No Oven Version: Cook the shrimp in a pan. Still counts.
• Cheese Switch-Up: Use whatever cheese is hanging out in your fridge.
• Herb Experiment: Fresh herbs if you have them. Dried if you don’t.
• Butter Boost: A little extra butter never hurt anyone. Probably.

How I Like to Serve This?

1. Weeknight Dinner: Straight from the pan into a bowl. Couch nearby.
2. Friends Are Over: I suddenly pretend this was the plan all along.
3. Late Dinner: After realizing it’s 9 pm and you forgot to eat.
4. Lazy Weekend Lunch: When breakfast feels like too much commitment.
5. Solo Night In: Just me, a fork, and no sharing required.
6. Casual Gathering: Big bowl, everyone helps themselves.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for two to three days without complaining.
• Store Separately: Grits and shrimp get along better this way.
• Reheat Slowly: Microwave in short bursts unless you enjoy dry shrimp.
• Add a Splash: A little water or milk wakes the grits back up.
• Next-Day Cozy: Flavors mellow out and somehow get better.
• Texture Changes: Grits thicken. That’s normal. They’re just resting.

FAQs (Real Questions People Actually Ask)

1. Can I make this ahead of time?
   Yes. Just keep the shrimp and grits separate and reheat gently.
2. What if I don’t have cheddar?
   Use whatever cheese you have. This dish is not strict.
3. Is it supposed to be thick?
   Yes. If it looks spoonable and comforting, you’re good.
4. Can I use frozen shrimp?
   Absolutely. Just thaw them first unless you like chaos.
5. I overcooked the shrimp. Now what?
   More cheese. More grits. Learn and move on.
6. Can I freeze it?
   The shrimp freeze okay. Grits get weird. I usually don’t bother.
7. Is this authentic?
   I’m cooking dinner, not applying for a history exam.
8. Do I have to use the oven?
   Nope. Pan, oven, air fryer. Whatever works.