Cheesy Shrimp and Grits | CookOS

Cheesy Shrimp and Grits

Name: Cheesy Shrimp and Grits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 cups water; 1 tsp salt; 1 cup grits; 1 lb raw shrimp, peeled and deveined; 1 tbsp garlic powder; 1/2 tbsp ground thyme; 1/2 tbsp ground cumin; 1 1/2 tbsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 7 tbsp butter, divided; 1 cup shredded cheddar cheese

Cheesy Shrimp and Grits is a Southern classic pairing creamy, cheesy grits with pan-seared shrimp seasoned with smoked paprika, garlic, and thyme for a flavorful, satisfying meal made in under 30 minutes.

🌍Southern 🏷️Shrimp and grits 🏷️Cheesy grits 🏷️Comfort food 🏷️Shrimp Grits

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

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Ingredients

4 cups water
1 tsp salt
1 cup grits
1 lb raw shrimp, peeled and deveined
1 tbsp garlic powder
1/2 tbsp ground thyme
1/2 tbsp ground cumin
1 1/2 tbsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
7 tbsp butter, divided
1 cup shredded cheddar cheese

12 Ingredients

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Instructions

1
In a pot, bring 4 cups of water and 1 tsp of salt to a boil.
2
Once boiling, whisk in 1 cup of grits. Continue to stir for about 2 minutes.
3
Cover the pot, reduce the heat to low, and let the grits simmer for about 20 minutes, stirring occasionally.
4
While the grits cook, prepare the shrimp seasoning. In a small bowl, whisk together the garlic powder, ground thyme, ground cumin, smoked paprika, 1/2 tsp salt, and black pepper.
5
Place the shrimp in a large bowl and sprinkle the seasoning mix over them.
6
Using your hands, rub the seasoning into the shrimp until they are well-coated.
7
In a large skillet over medium-high heat, melt 3 tablespoons of butter.
8
Add the seasoned shrimp to the skillet in a single layer and sauté for about 2 minutes per side, until pink and cooked through.
9
Once cooked, remove the shrimp from the skillet and set aside.
10
When the grits are finished cooking, add 4 tablespoons of butter to the pot. Cover and allow the butter to melt.
11
Stir the melted butter into the grits until fully combined.
12
Add the shredded cheddar cheese to the grits and stir until the cheese is melted and the grits are creamy.
13
Serve the cheesy grits in a bowl and top with the sautéed shrimp.

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Tips & Notes

Pro tips

Toast the dry grits in a dry skillet for 2–3 minutes before adding water to deepen their flavor and reduce grittiness.
Pat shrimp completely dry with paper towels before searing to ensure a golden crust and prevent steaming.
Bloom the spice blend (garlic powder, thyme, cumin, smoked paprika) in the hot skillet for 30 seconds before adding shrimp to maximize flavor extraction.
Stir grits frequently while cooking to prevent lumps and sticking on the bottom.

Substitutions

Shrimp → scallops or diced chicken breast (adjust cooking time to 3–4 minutes per side for chicken)
Smoked paprika → regular paprika or cayenne for heat (use less cayenne, about 1/4 tsp)
Grits → polenta or cornmeal mush (same cooking ratio and time)
Butter → ghee or olive oil (for dairy-free grits; reduces creaminess slightly)

Storage & make-ahead

Store leftovers separately: grits in an airtight container up to 3 days (reheat on stovetop with broth); shrimp up to 2 days. Do not freeze cooked shrimp as texture suffers.

Common Questions

Can I make the grits ahead of time?

Yes. Cook grits up to 2 hours ahead, cover, and keep warm. Reheat gently on the stovetop with a splash of water or broth if needed before topping with shrimp.

What size shrimp should I use?

Medium to large shrimp (31–40 count per pound) work best for even cooking and easier handling. Avoid small shrimp as they cook too quickly and may become rubbery.

Can I substitute the grits?

Polenta works as a 1:1 substitute with similar cook time. Stone-ground grits offer more texture and flavor than instant grits if you have the time.

How do I know when the shrimp are done?

Shrimp are done when they turn opaque and curl slightly, typically 2–3 minutes per side depending on size. Overcooked shrimp become tough and rubbery.

What cheese works best in the grits?

Sharp cheddar, Gruyère, or a blend add rich flavor. Avoid pre-shredded cheese with anti-caking agents—use freshly grated or block cheese for creamier results.