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Easy Shrimp and Grits: Best 30-Minute Comfort Food

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This Easy Shrimp and Grits recipe is a quick, comforting meal ready in 30 minutes. Creamy, cheesy grits are topped with perfectly seared, spicy shrimp for a soul-satisfying dish that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 cup stone-ground grits (not instant)
  • 2 cups water
  • 1 cup whole milk (or 2%)
  • 2 tablespoons unsalted butter
  • 1/2 cup shredded sharp cheddar cheese (e.g., Tillamook or Cabot)
  • 2 ounces cream cheese (softened)
  • Salt and black pepper to taste
  • 1 pound large shrimp (peeled and deveined, tails off)
  • 2 teaspoons Cajun seasoning (store-bought or homemade)
  • 1/2 teaspoon smoked paprika
  • 3 cloves garlic (minced)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 2 green onions (sliced, for garnish)
  • Hot sauce (optional, for serving)

Instructions

  1. Cook the grits: In a medium saucepan, bring 2 cups of water and 1 cup of milk to a gentle boil. Slowly whisk in the grits, reduce the heat to low, and simmer. Stir frequently for about 20 minutes, until they are thick and creamy. If they get too thick, add a splash of milk.
  2. Add the cheese and butter: Once the grits are cooked, remove the pan from heat. Stir in 2 tablespoons of butter, 1/2 cup of shredded cheddar, and 2 ounces of cream cheese. Mix until everything is melted and smooth. Season with salt and pepper to taste. Cover and set aside.
  3. Season the shrimp: While the grits cook, pat the shrimp dry with paper towels. In a bowl, toss them with 2 teaspoons of Cajun seasoning, 1/2 teaspoon of smoked paprika, and a pinch of salt.
  4. Sear the shrimp: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side, until they are pink and slightly charred. Add the minced garlic in the last minute, stirring to keep it from burning.
  5. Finish the shrimp: Squeeze 2 tablespoons of fresh lemon juice over the shrimp and toss to coat. Remove the skillet from heat immediately to prevent overcooking.
  6. Assemble and serve: Spoon the creamy grits into bowls. Top with the cooked shrimp and any pan juices. Garnish with sliced green onions and a dash of hot sauce if you like heat.

Notes

For best results, use stone-ground grits and pat shrimp dry before seasoning. Don’t rush the grits; low and slow is key. Add garlic in the last minute to avoid burning. Store leftovers separately (grits and shrimp) for up to 3 days. Reheat grits with a splash of milk; reheat shrimp in a skillet.

Nutrition

Keywords: shrimp and grits, easy shrimp and grits, 30 minute dinner, comfort food, southern recipe, quick weeknight dinner

Find it online: https://bouncybowl.com/easy-shrimp-and-grits-best-30-minute-comfort-food/