qicooking

Shrimp and Grits

There are about a million ways to make Shrimp and Grits, and honestly, I love them all. But this version is my go-to when I want something simple, satisfying, and just bold enough to keep things interesting. It combines creamy, buttery cheddar grits with Cajun-seasoned shrimp and a silky, spicy pan sauce made right in the same skillet. I’m talking about absolute perfection here. The result is a steamy bowl of creamy grits, spicy shrimp, and a whole lot of love! This recipe for shrimp and grits is Southern comfort food with attitude, and it all comes together in just 35 minutes.

My Favorite Creamy Shrimp Grits

Grits are made from dried corn that’s ground into coarse grains, then simmered with liquid until soft and creamy, a little like a savory oatmeal. And like oats, there are several different types to choose from. I use old-fashioned grits here because they have more texture than instant grits but still cook quickly enough for an easy meal. They’re unapologetically old-school in the best way! Grits are often served for breakfast, but I’m just as happy eating them for brunch or dinner (especially when they’re loaded with butter and cheddar to make these cheesy grits and topped with plump, juicy, well-seasoned shrimp!)

I cook the shrimp as the grits simmer, so both parts of the meal are ready at about the same time. After coating the shrimp in bold Cajun seasoning, I quickly sear them until lightly golden, then remove them from the skillet so they stay tender and don’t overcook. That same skillet is where the sauce comes together. I sauté the onion and garlic in all those flavorful browned bits, sprinkle in a little flour, then add broth and milk to create a silky pan sauce that coats each shrimp. But I don’t stop there! I also stir in a splash of hot sauce because sometimes you need that fiery little spark. I know I do! 😉

Save time and money with frozen shrimp. I almost always use frozen, peeled, deveined, tail-off jumbo shrimp because they’re usually less expensive than fresh shrimp, and nearly all the prep work is done. All I have to do is thaw them! For the safest results, thaw frozen shrimp overnight in the refrigerator. When I forget to plan ahead, I place them under cold running water for about 10 minutes instead. Never thaw shrimp on the countertop, in the microwave, or under hot water.
Keep the grits smooth and creamy. Stir the grits well as you add them to the boiling liquid, then reduce the heat to low right away. Give them a good stir every few minutes as they cook, breaking up any lumps and scraping the bottom of the pot to prevent sticking. If they thicken too much before serving, stir in a splash of warm broth, milk, or water until they’re creamy again.
Dry the shrimp and use a hot skillet. I pat the shrimp really dry, so they get a good sear, then add them to the skillet once it’s hot, and the oil is shimmering.
Cook the shrimp in an even layer. Work in batches if needed so each shrimp has direct contact with the skillet. Sear for 1-2 minutes per side, until lightly golden and fully opaque, then remove them quickly so they don’t overcook when warmed in the sauce. You can adjust the heat or add a little more oil as you go if needed. The shrimp should reach an internal temperature of 145°F before serving.
Add more vegetables if you’d like. I kept this easy shrimp and grits recipe simple, but feel free to add a few extra veggies! Sliced bell peppers, mushrooms, tomatoes, or okra would all be delicious. Add them in with the onion and cook until tender before sprinkling in the flour. Juicier vegetables, like mushrooms or tomatoes, may need a few extra minutes so their excess moisture can cook away first.
Adjust the heat to your taste. If you don’t like it spicy, don’t worry! Just omit the hot sauce when making the sauce, and you’ll still have an amazing dish.

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Shrimp and Grits

This easy Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all ready in 35 minutes.

Course Breakfast, dinn

Cuisine American

Total Cost $11.68 recipe / $2.92 serving

Prep Time 15

Cook Time 20

Total Time 35

Servings servings (~7 shrimp and 1 cup grits each)

Calories 468kcal

Author Melissa Nolan

Equipment

Medium Saucepan
Medium Skillet

Ingredients

2 cups water $0.00
3 cups chicken broth divided, $0.24*
1 cup old-fashioned grits uncooked, (175g) $0.74**
¼ tsp salt $0.01
¼ tsp black pepper freshly cracked, $0.04
16 oz. jumbo shrimp thawed, peeled, & deveined (21-30 per pound) $8.42***
1 Tbsp Cajun seasoning or Creole seasoning, $0.26****
1 Tbsp vegetable oil $0.04
½ onion small dice, (130g, 1 cup) $0.50
2 garlic cloves minced, (1 Tbsp) $0.12
2 Tbsp all-purpose flour $0.02
¼ cup milk $0.05
1 Tbsp hot sauce $0.07*****
2 Tbsp butter $0.12
1 cup cheddar cheese grated, (100g) $0.84
2 green onions sliced, $0.21

Instructions

Gather and prepare all ingredients.
In a medium-sized pot over medium-high heat, bring the water, 2 cups of chicken broth, salt, and pepper to a boil. Once at a boil, stir in the grits and turn the heat to low. Cover and cook for 15-20 minutes, stirring occasionally.
While the grits are simmering, start the shrimp. Pat the shrimp dry with paper towels and season with Creole/Cajun seasoning on both sides.
Heat the vegetable oil in a medium skillet over medium-high heat. Once hot, sear the shrimp for 1-2 minutes on both sides. Work in batches if needed. Remove the shrimp from the pan and turn the heat to medium.
Next, add the onions and sauté for 5 minutes, until translucent. Add the garlic and cook for 2 more minutes.
Sprinkle the flour over the onions and cook for 1 minute.
Add the remaining 1 cup chicken broth, milk, and hot sauce to the skillet. Bring to a simmer and cook for 2 minutes, until thickened. Gently scrape the bottom of the skillet. Add the shrimp back to warm through.
To finish the grits, stir in 2 Tbsp of butter and cheddar to melt.
Evenly divide the grits into four bowls. Spoon the shrimp and sauce over the grits and garnish with green onions.

See how we calculate recipe costs here.

Notes

*I like to use Better Than Bouillon to make broths to keep costs low.

**You can also use instant, stone-ground, quick cooking grits, or even polenta. Just make sure to follow the cooking instructions on the package. Different types will require different cooking times and liquid amounts (this recipe uses 4 cups of liquid to cook 1 cup of old-fashioned grits. Adjust as needed for the grits you use). Just make sure NOT to buy finely ground cornmeal! It’s much smoother and won’t give you the same texture as grits.

***I made sure to buy peeled and deveined shrimp. You can thaw the shrimp in a few ways. I like to place them in the refrigerator and let them thaw overnight. You can also run them under cold water for about 10 minutes. Never thaw them on the countertop, in the microwave, or under hot water. The shrimp should be fully opaque and 145°F in the thickest part once fully cooked.

****You can use any Creole or Cajun seasoning you like. I used Slap Ya Mama seasoning. Our homemade Cajun seasoning is another good option if you’ve already got a well-stocked pantry! You can also season with just salt and pepper, or whatever you’d like to.

*****I personally like and use Louisiana-style hot sauce, but you can use what you enjoy or omit it if you don’t like it spicy.

Make it dairy-free: Use dairy-free butter and swap the milk for ¼ cup chicken broth when making the shrimp pan sauce. Then omit the cheese or use your favorite dairy-free alternative.

Nutrition

how to make Shrimp and Grits Step-by-Step Photos

The ingredients to make shrimp and grits with labels.

Gather all of your ingredients.

Grits being poured into water and chicken broth in a pan.

Cook the grits: Add 2 cups water, 2 cups chicken broth, ¼ tsp salt, and ¼ tsp pepper to a medium pot. Bring the liquid to a boil over medium-high heat.

Slowly stir in 1 cup old-fashioned grits, then immediately reduce the heat to low. Adding the grits gradually while stirring helps prevent lumps. Cover the pot and simmer the grits for 15-20 minutes, stirring occasionally and scraping along the bottom to prevent sticking. They’re ready when they’re creamy and tender. Taste a small spoonful to make sure there’s no hard or gritty center. If they become too thick, stir in a small splash of water or broth.

Shrimp on a paper towel with cajun seasoning.

Season the shrimp: While the grits simmer, pat 16 oz. jumbo shrimp (thawed), very dry with paper towels. Removing excess moisture helps them sear properly in the skillet. Sprinkle 1 Tbsp Creole or Cajun seasoning evenly over both sides and gently toss until well coated.

Cook the shrimp: Heat 1 Tbsp vegetable oil in a medium skillet over medium-high heat. Once the skillet is hot and the oil is shimmering, arrange the shrimp in a single layer. Work in batches if your skillet isn’t big enough. Sear for 1-2 minutes per side, until lightly golden and fully opaque. Transfer them promptly to a clean plate so they don’t overcook when warmed in the sauce, then reduce the heat to medium.

Sauté the onion and garlic: Add 1 cup diced onion to the same skillet. Cook for about 5 minutes, stirring occasionally, until softened and translucent. Add 1 Tbsp minced garlic and cook for about 2 minutes, or just until fragrant. Keep an eye on the garlic so it doesn’t brown or burn.

Flour added to a skillet of sauteed onions.

Make the pan sauce: Sprinkle 2 Tbsp flour evenly over the onions and garlic. Stir continuously for 1 minute, until the vegetables are coated. Cooking the flour briefly gets rid of the raw flour taste and helps it thicken the sauce smoothly.

Chicken broth, milk, and hot sauce added to a skillet with onions.

Slowly pour in the remaining 1 cup chicken broth, stirring to prevent lumps. Add ¼ cup milk and 1 Tbsp hot sauce. Don’t worry about the brown bits on the bottom of the skillet. They’re called fond, and that’s flavor! Gently scrape them up as you stir so they become part of the sauce. Bring the sauce to a gentle simmer and cook for about 2 minutes, stirring frequently, until it lightly coats the back of a spoon.

If it becomes too thick, add a small splash of broth or milk. Return the shrimp and any juices to the skillet and warm through briefly.

Shredded cheese and butter added to a pan of grits.

Finish the cheesy grits: Remove the grits from the heat. Stir in 2 Tbsp butter and 1 cup grated cheddar cheese until fully melted and smooth. The grits should be soft and creamy enough to spoon easily.

Garnish and serve: Divide the cheesy grits evenly between four bowls, about 1 cup per serving. Spoon the shrimp and plenty of the silky pan sauce over each portion, then garnish with 2 sliced green onions. Serve immediately, and enjoy!

Side view of a bowl of shrimp and grits.

Serving Suggestions

I like to get these Cajun shrimp and grits to the table straight away, when the grits are still soft and creamy and the shrimp are perfectly tender. A side of sautéed green beans or garlicky sautéed spinach keep things fresh and simple, while collard greens are a classic Southern side with plenty of savory flavor. Homemade cornbread and warm, fluffy biscuits are also traditional choices and perfect for scooping up every last bit of that silky pan sauce. I also love adding some stewed tomatoes and okra to my bowl. They bring a tangy tomatoey flavor that I think works especially well with the rich grits and bold Cajun seasoning.

Storage & Reheating

Shrimp and grits are definitely best served fresh, as the grits can firm up in storage. If you don’t need all four servings, you can adjust the number of servings in the recipe card above, and the ingredient amounts will update automatically. However, if you do have leftovers, don’t let them go to waste! Store them in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Reheat the grits gently on the stovetop or in the microwave, stirring in a splash of milk, broth, or water until they’re creamy again. Give them a good mix while reheating to loosen them up. I’d warm the shrimp and sauce separately over low heat when possible, then spoon them over the grits. This helps prevent the shrimp from overcooking and becoming tough.

If the grits have completely solidified, I like to slice them up and pan fry them in some butter to make grit cakes. Yum!!

Freezing

Freeze the grits and the shrimp (with sauce) in separate freezer-safe containers for up to 2-3 months. Thaw both in the refrigerator overnight, then reheat them separately so you can loosen the grits with extra liquid without overcooking the shrimp. The sauce may separate after freezing and thawing, so stir the shrimp and sauce while reheating to help it recombine.

Love Grits? Try These Easy Recipes Next:

Our BBQ Meatballs with Cheese Grits combine tangy barbecue sauce with tender baked meatballs and buttery grits.
I can never resist these Sweet Potato Grits with their creamy texture and warm cinnamon and nutmeg flavors!
These Cheddar Grits Breakfast Bowls are endlessly customizable with your favorite eggs and toppings.

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Lentil Salad

I like to keep a few healthy, ready-to-eat options in my refrigerator for the week ahead, and this easy Lentil Salad is one I come back to again and again. I throw together some of my favorite flavors, including garlic, lemon, and feta, with tender brown lentils, juicy tomatoes, red onion, and plenty of fresh parsley. This lentil salad is ready in about 30 minutes, and makes a great side dish on its own. OR you can pack it away for meal prep or bulk it up in a number of ways to turn it into its own meal!

“This one was such a hit! Meal preps like a dream, takes about half an hour to prepare, and, of course, is delicious! One of my housemates, who normally isn’t much into meatless dishes, texted me at work to say that it was “EXTREMELY good.” As with any dish involving lemons, using Meyers really takes it to the next level. I’ve been waiting all year to make this until the really fresh tomatoes come in, and I’m so glad I did! This is fresh and zippy, but also hearty and filling.”
Rose

One Batch, Days of Easy Lunches

I’m much more likely to keep up with meal prep when it’s THIS easy. Cold meal-prep lunches like this lentil salad are the real MVP because I can pull one straight from the fridge, give it a quick stir, and eat without cooking or reheating anything. It’s bright, tangy, fresh, and layered with different textures, and is something I’m actually excited to eat several days into the week.

I also just really love lentils in general. They’re an affordable source of plant-based protein and fiber that helps keep me full and satisfied. I use brown lentils here because they’re easy to find and hold up well in a chilled salad (as long as they aren’t overcooked). My biggest tip is to start checking them a few minutes before the package suggests, since cooking times can vary. Catching them early helps them become tender without turning mushy once they’re tossed with the dressing. Plus, the flavors only get better as the lentils and vegetables marinate in the tangy homemade lemon-garlic dressing!

Use brown or green lentils. They hold their shape after cooking and are the best choice for this salad. I use brown lentils, which only take about 20 minutes to cook in boiling water. Green lentils take much longer, about 45 minutes. Start checking them a few minutes early and stop cooking once the centers are tender. I don’t recommend using red, yellow, or orange lentils, as they become too soft for a salad like this.
Drain and cool the lentils well. I don’t love warm lentils in this salad. After cooking, always drain them thoroughly and let them cool before assembling the salad. Warm lentils can wilt the parsley, soften the vegetables, and dilute the dressing. I personally think cooled lentils keep everything tasting fresh.
It’s even better later. If you can make this salad even 30 minutes ahead, do it! The dressing has more time to coat every ingredient, and the overall flavor becomes brighter and more balanced after a little rest.
Budget saving tip: The most expensive ingredient in this salad for me was the grape tomatoes. They can be quite pricey, so if you want to cut costs even further, just replace the grape tomatoes with about 3 diced Roma tomatoes, or whatever variety of tomato is least expensive at your grocery store. I tend to like Roma the best as a second choice here because the flesh is firm and they hold up well to the salad.

This lentil salad tastes great right after mixing it all up, but it gets even better with time in the fridge (leftovers FTW!), which makes it perfect for meal prep! It keeps well for about 3-4 days, and it’s meant to be eaten cold, so there’s no reheating needed! Just remember to give it a quick stir before eating to redistribute that wonderful dressing.

My usual choices to pack up with this salad are sliced cucumbers with a scoop of homemade hummus or tzatziki. I’ll sometimes swap the cucumber for some naan for dipping when I want something more filling. But either way, I’m always happy with a dip-and-scoop lunch! If I want to make it even more substantial, I’ll add sliced baked chicken breast and some extra greens. Each of these sides keep pretty well in the fridge. I use airtight containers with dividers to keep anything fresh (see the photo below).

Overhead view of four meal prep containers with lentil salad, tzatziki sauce, cucumber slices and grilled chicken.

There are plenty of easy ways to bulk this salad up, too. You can stir in a few easy extras and pop the whole thing straight into the fridge instead of prepping separate sides (ideal when time is short!). Try chopped rotisserie chicken, canned chickpeas (drained and rinsed), diced cucumber, sliced bell pepper, or cooked and cooled rice.

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Marinated Lentil Salad

This easy Lentil Salad is bright, flavorful, and infused with bold flavors like garlic and lemon. Eat it as a side dish, meal prep it, or make it a meal!

Course Salad

Cuisine American

Total Cost $7.29 recipe / $1.22 serving

Prep Time 10

Cook Time 20

Total Time 30

Servings servings (1 cup each)

Calories 234kcal

Author Beth Moncel