Go Back
To make garlic butter shrimp and grits, gather these key ingredients: - 1 pound large shrimp, peeled and deveined - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1/2 teaspoon red pepper flakes (adjust to taste) - Salt and pepper to taste - 2 cups chicken broth - 1 cup grits (stone-ground preferred) - 1 cup shredded sharp cheddar cheese These ingredients create a rich and creamy dish. The shrimp bring a sweet flavor, while the garlic adds depth. The smoked paprika and red pepper flakes give it a nice kick. You can make your dish even more appealing with these optional garnishes: - 2 green onions, finely sliced - Fresh parsley, chopped These garnishes add color and freshness. They also enhance the dish's flavor profile. To get the best taste, focus on ingredient quality: - Shrimp: Use fresh shrimp when possible. Frozen shrimp works well too, but thaw it properly. - Butter: Unsalted butter gives you control over the salt level. - Garlic: Fresh garlic is key for flavor. Avoid pre-minced garlic. - Grits: Stone-ground grits have a better texture than instant grits. They offer a creamier feel. - Cheese: Use sharp cheddar for a bold flavor. Choosing good ingredients makes a big difference. It elevates your garlic butter shrimp and grits to a gourmet level. To make creamy grits, start with chicken broth. Heat 2 cups of broth in a medium pot until it boils. Slowly add 1 cup of grits while whisking. This helps avoid lumps. Once mixed, lower the heat to low. Let the grits simmer for 20 to 25 minutes. Stir them often, so they do not stick. When they thicken, mix in 1 cup of sharp cheddar cheese. Season with salt and pepper to taste. Keep the grits warm on low heat until you are ready to serve. While the grits simmer, it's time for the shrimp. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1/2 teaspoon of red pepper flakes. Sauté this mix for 1 to 2 minutes. You want the garlic fragrant but not burnt. Now, add 1 pound of shrimp that is peeled and deveined. Cook the shrimp for 2 to 3 minutes on each side. They should turn pink and opaque. Season with salt and pepper to your liking. Once cooked, remove the shrimp and set them aside. Increase the skillet heat to medium-high. Add the remaining 2 tablespoons of butter. Let it melt and foam. Return the shrimp to the skillet. Stir to coat them with the garlic butter. Cook for another minute to heat through. To serve, place a generous scoop of grits on each plate. Top with the garlic butter shrimp. Garnish with sliced green onions and chopped parsley for a fresh touch. Enjoy this flavorful dish! To make creamy grits, choose stone-ground grits. They have a rich flavor and texture. Use a 2:1 ratio of chicken broth to grits. This helps them cook perfectly. Stir often while cooking to prevent lumps. Cook for 20-25 minutes on low heat. Once thick, add sharp cheddar cheese. This adds creaminess and a nice bite. Seasonings can make your dish shine. Use smoked paprika for a warm, smoky taste. Red pepper flakes add a touch of heat. Adjust the amount to match your taste. Don’t forget salt and pepper. They bring out the natural flavors of the shrimp and grits. Fresh parsley adds a bright touch, too. Avoid cooking grits too quickly. High heat can lead to a gritty texture. Stirring helps to keep them smooth. Also, don’t overcook the shrimp. They cook fast, usually in just 2-3 minutes. Overcooked shrimp can become rubbery. Lastly, taste your dish as you go. Adjust seasonings to make sure it’s just right. {{image_2}} To make a spicy shrimp version, add more red pepper flakes. You can also include diced jalapeños for a fresh kick. Adjust the heat to match your taste. The shrimp will still be tender and flavorful, making every bite exciting. This spicy twist adds a fun layer to the dish. For a vegetarian option, replace shrimp with sautéed mushrooms or zucchini. Use vegetable broth instead of chicken broth. You can add smoked paprika and garlic for depth. The creamy grits will still shine through, giving you a hearty meal. This version is perfect for non-meat eaters, keeping the spirit of the dish alive. Cheddar cheese adds sharpness, but you can try other cheeses too. Gouda gives a nice smoky flavor. Cream cheese makes the grits extra creamy. If you want a tangy taste, use feta cheese. Mixing different cheeses brings a unique twist to the dish. Each cheese choice opens up a new flavor profile. To store leftovers, let the dish cool completely. Place shrimp and grits in separate airtight containers. This keeps them fresh longer. Store in the fridge for up to three days. If you notice any off smells or colors, throw it away. Reheat the grits and shrimp separately for best results. For the grits, add a splash of water or broth in a saucepan. Heat on low and stir until warm. For the shrimp, use a skillet on medium heat. Stir gently until heated through. Avoid overcooking to keep shrimp tender. You can freeze both the grits and shrimp, but they may change texture. For grits, scoop into freezer-safe bags. Try to flatten them for easier thawing. For shrimp, place them in a separate airtight container. Freeze for up to two months. To use, thaw overnight in the fridge before reheating. Yes, you can use frozen shrimp. Just thaw them first. Place the shrimp in cold water for about 15 minutes. Once thawed, pat them dry with a paper towel. This helps the shrimp sear better in the pan. Fresh shrimp is great, but frozen works too. If you need a substitute for chicken broth, use vegetable broth. It adds a nice flavor and keeps the dish tasty. You can also use water mixed with seasonings. This will help keep the grits creamy and rich. To make gluten-free grits, pick stone-ground corn grits. Check the packaging to ensure they are labeled gluten-free. Most grits are naturally gluten-free, but some brands may mix with gluten. Always read labels for safety. This blog post covered how to make garlic butter shrimp and grits. I shared the key ingredients, tips for choosing them, and optional garnishes. You learned step-by-step how to prepare creamy grits and flavorful shrimp. I also shared common mistakes to avoid and tasty variations to try. Finally, I provided tips for storing leftovers and answered common questions. Enjoy cooking this dish, and remember that great meals start with fresh ingredients and careful steps. Happy cooking!

Garlic Butter Shrimp and Grits

Delight your taste buds with this mouthwatering Garlic Butter Shrimp & Grits recipe! Featuring succulent shrimp sautéed in a rich garlic butter sauce paired with creamy, cheesy grits, this dish is a perfect blend of flavors and textures. Quick to prepare in just 35 minutes, it's great for a weeknight dinner or special occasion. Click through to explore the full recipe and whip up this Southern classic tonight!
Print Recipe Pin Recipe

Ingredients
  

1 pound large shrimp, peeled and deveined

4 tablespoons unsalted butter

4 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon red pepper flakes (adjust to taste)

Salt and pepper to taste

2 cups chicken broth

1 cup grits (stone-ground preferred)

1 cup shredded sharp cheddar cheese

2 green onions, finely sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a medium saucepan, bring the chicken broth to a boil over medium heat. Slowly whisk in the grits, stirring constantly to prevent lumps.

    Reduce the heat to low and simmer for about 20-25 minutes, stirring occasionally, until the grits have thickened and are creamy.

      Once the grits are cooked, stir in the sharp cheddar cheese and season with salt and pepper. Keep warm.

        While the grits are cooking, melt 2 tablespoons of butter in a large skillet over medium heat.

          Add the minced garlic, smoked paprika, and red pepper flakes to the skillet. Sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.

            Toss in the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Season with salt and pepper as needed.

              Remove the shrimp from the skillet and set aside. Increase the heat to medium-high and add the remaining 2 tablespoons of butter to the skillet. Allow it to melt and foam slightly.

                Return the shrimp to the skillet, stir to coat with the garlic butter, and cook for another minute until heated through.

                  To serve, spoon a generous portion of cheesy grits onto a plate and top with the garlic butter shrimp. Garnish with sliced green onions and chopped parsley.

                    Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4