Shrimp and Grits Recipe
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Unrated
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
338 kcal
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Course
Main Course
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Cuisine
American
Shrimp and Grits Recipe
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A creamy shrimp and grits recipe you can make at home! Easy southern buttery cheddar grits topped with Cajun roasted shrimp.
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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 about 2 ounces
- ¼ cup freshly grated Parmesan cheese about 1 ounce, plus additional for serving
- ¼ cup chopped green onions white and green parts, plus additional for serving
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 25 count, peeled and deveined, with tails on
Instructions
- In a saucepan, bring the water to a boil. Add the salt, then slowly add the grits in a thin stream, stirring constantly. Reduce the heat to low and simmer, stirring occasionally, until the grits thicken, about 5 minutes. Remove from heat, then stir in the butter, black pepper, cheeses, and green onions.
- Meanwhile, preheat the oven to 400°F. In a large bowl, stir together the olive oil, garlic, paprika, thyme, oregano, cayenne, salt, and pepper. Add the shrimp and toss gently to coat. Spread the shrimp in a single layer on a baking sheet lined with aluminum foil. Roast the shrimp for 5 to 6 minutes, until just pink and cooked through.
- Serve the shrimp over the grits, sprinkled with additional Parmesan cheese and green onions.
Notes
- TO STORE: Refrigerate shrimp and grits in separate airtight storage containers for up to 2 days.
- TO REHEAT: Gently rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze shrimp and grits in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
338kcal
(17%)
Carbohydrates
25g
(8%)
Protein
32g
(64%)
Fat
12g
(18%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
210mg
(70%)
Potassium
406mg
(12%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
717IU
(14%)
Vitamin C
1mg
(1%)
Calcium
265mg
(27%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 338kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 32g | 64% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 210mg | 70% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 717IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 265mg | 27% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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