This is one of those dishes that feels like a warm hug in food form. Shrimp and grits doesn’t try to be fancy—it just shows up creamy, savory, and deeply satisfying. The cheesy grits are rich without being heavy, and the roasted, well-seasoned shrimp bring just enough spice to keep every bite interesting.

What I love most about this version is how quickly it comes together. In about 20 minutes, you’ve got a Southern-inspired meal that feels like something you’d order at a cozy restaurant, but it’s easy enough for a weeknight. Simple ingredients, bold flavor, and zero stress—that’s comfort cooking at its best.

Why You’ll Love This Recipe

• Ultra-creamy, cheesy grits with sharp cheddar and Parmesan
• Juicy shrimp seasoned with warm Southern spices
• Quick and approachable—ready in just 20 minutes
• Comforting but not heavy
• Perfect for both casual dinners and special occasions

Tips You Should Know

• Add grits slowly to boiling water to avoid lumps
• Stir grits regularly for the creamiest texture
• Don’t overcook the shrimp—they’re done as soon as they turn pink
• Freshly grated cheese melts better than pre-shredded cheese
• Serve immediately for the best texture

How to Make Shrimp and Grits

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
• ¼ cup freshly grated Parmesan cheese, plus more for serving
• ¼ cup chopped green onions, plus more for garnish

• For the Shrimp
• 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 (about 25 count), peeled and deveined

Instructions

1. Bring the water to a boil in a medium saucepan and stir in the salt. Slowly sprinkle in the grits while stirring constantly to prevent clumping. Reduce the heat and simmer, stirring occasionally, until the grits are thick and tender.
2. Remove the saucepan from the heat and stir in the butter, black pepper, cheddar cheese, Parmesan cheese, and green onions until smooth and creamy. Cover to keep warm.
3. Preheat the oven to 400°F. In a large bowl, mix the olive oil with paprika, garlic powder, thyme, oregano, cayenne, salt, and black pepper. Add the shrimp and toss gently until evenly coated.
4. Arrange the shrimp in a single layer on a foil-lined baking sheet. Roast for 6 to 8 minutes, or until the shrimp are pink, opaque, and cooked through.
5. Spoon the warm grits into bowls, top with roasted shrimp, and finish with extra Parmesan cheese and green onions before serving.

Easy Variations to Try

• Add crumbled bacon for extra richness
• Stir a splash of cream into the grits for ultra-luxury texture
• Finish shrimp with a squeeze of lemon juice
• Add sautéed mushrooms or spinach for a veggie boost

Storage and Leftovers

1. Best enjoyed fresh
2. Store leftovers separately in airtight containers
3. Refrigerate for up to 2 days
4. Reheat grits gently with a splash of water or milk

How I Like to Serve It

• With hot sauce on the side
• Paired with a simple green salad
• Finished with extra cracked black pepper
• Served in shallow bowls for that cozy feel

FAQs

1. Can I make the shrimp on the stovetop instead?
   Yes, you can sauté them in a skillet over medium heat for 2–3 minutes per side.
2. Can I use milk instead of water for the grits?
   You can substitute part of the water with milk for even creamier grits.
3. Are instant grits okay?
   They work in a pinch, but the texture won’t be quite as rich.
4. Can I make this spicy?
   Absolutely—add more cayenne or finish with hot sauce.

Recipe Summary

This shrimp and grits recipe combines creamy, cheesy grits with roasted, spice-rubbed shrimp for a fast, comforting Southern-style meal that’s packed with flavor and ready in just 20 minutes.

Prep Time	Cook Time	Total Time	Servings	Calories
5 minutes	15 minutes	20 minutes	4	354 per serving