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spicy shrimp and grits on a blue plate.
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5 from 3 votes

Spicy Shrimp and Grits

Spicy shrimp and grits is a quick and easy meal that can be made in under 30 minutes. The grits are super creamy and cheesy while the shrimp are spicy and garlicky. A restaurant-quality meal that the entire family will enjoy!
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Entree
Cuisine: American
Servings: 4
Calories: 623kcal

Ingredients

  • 1 cup old fashioned grits not instant or quick grits
  • 2 cups chicken stock
  • 2 cups water
  • 1 teaspoon granulated garlic
  • 5 tablespoons butter
  • 1 cup sharp cheddar cheese
  • 1/4 cup parmesan cheese freshly grated
  • 1/2 cup heavy cream
  • 1 lb raw shrimp peeled and deveined
  • 2 garlic cloves finely minced
  • 1 teaspoon lemon juice optional
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon cayenne pepper or to taste
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh parsley, to garnish optional

Instructions

  • Add the water, chicken stock, granulated garlic, and 1 tablespoon of butter to a saucepan and bring to a boil. 
  • Once it comes to a boil, whisk in the grits. Whisk the grits for about 1 minute so they don't clump up. Reduce the heat to low, cover, and cook for 16 minutes, stirring every 5 minutes. If the grits become too thick, add a splash of water. 
  • Once the 16 minutes are up, turn off the heat and stir in the heavy cream, 3 tablespoons of butter, cheddar cheese, and parmesan cheese. 
  • Season generously with salt and pepper and cover while you cook the shrimp. Keep in mind that the longer the grits sit, the thicker they will become. If the grits become too thick, add extra heavy cream or milk to loosen them up. 
  • Heat olive oil in a large skillet over medium-high heat. Add the shrimp, cayenne pepper, and Italian seasoning. Season the shrimp with salt and pepper and cook for 1 minute on each side. Stir in 1 tablespoon of butter and fresh minced garlic. Cook until the garlic becomes fragrant. Add the lemon juice and turn off the heat. 
  • Top the grits off with the shrimp and juices and enjoy! 

Notes

  • Use a rubber spatula to remove the shrimp and juices from the skillet. You want to get every last bit of that delicious buttery garlic sauce and transfer it to the grits.
  • To get ultra smooth grits, you'll need to whisk them vigorously every 5 minutes so they don't stick to the bottom of the pan or clump up.
  • Don't overcook your shrimp otherwise, it will become tough and rubbery.
  • I recommend adding 1/2 teaspoon of cayenne pepper for every pound of shrimp but if you like it extra spicy, add more cayenne pepper.
  • Some people prefer their grits overcooked, some prefer it undercooked, and some like it somewhere in the middle. Play around with this recipe and figure out how you like it.
  • Season the grits and shrimp generously with salt and pepper.
  • For best results, enjoy the shrimp and grits warm.

Nutrition

Calories: 623kcal | Carbohydrates: 38g | Protein: 17g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 584mg | Potassium: 264mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1402IU | Vitamin C: 2mg | Calcium: 313mg | Iron: 1mg