Creamy Garlic Butter Shrimp and Grits | Easy Southern Recipe

The first time you spoon warm, buttery grits onto a plate and crown them with garlic-kissed shrimp sizzling in browned butter, you will pause to breathe in the steam. The aroma—rich butter, sharp garlic, a bright whisper of lemon and parsley—rises like a welcome. The dish looks like comfort and celebration in one: a creamy pale bed of grits studded with specks of melted cheese and topped with glossy, coral-pink shrimp that glisten from the garlic butter. As you taste it, the grits yield like a soft, warm pillow beneath the shrimp’s snap, and the mouth-filling savor of butter and garlic lingers. This is a recipe that invites conversation, slow forks, and the simple pleasure of feeding both body and soul.

Why You’ll Love This Garlic Butter Shrimp and Grits:

Garlic Butter Shrimp and Grits strikes a rare balance between homely comfort and restaurant elegance. The contrast of textures—silky, slightly chewy grits against plump, tender shrimp—creates a satisfying bite every time. The flavor profile is layered yet approachable: deep, nutty butter; bright, fragrant garlic; a kiss of acid from lemon; and the smoky warmth of paprika. It’s versatile enough for a cozy weeknight dinner yet impressive for guests, and it plates beautifully, dressing a simple table with color and aroma.

Beyond taste, the dish is forgiving. You can elevate the grits with cream and cheese for a luxe finish or keep them lighter with milk and broth. The shrimp cook in minutes, so the reward arrives quickly. Finally, it is a dish that connects—whether served for a leisurely brunch, a family supper, or a weekend gathering, it invites sharing and slows the moment down.

Ingredients for This Garlic Butter Shrimp and Grits:

Step-by-Step Instructions for Garlic Butter Shrimp and Grits:

1. Prepare the grits: Bring 3 cups of water or stock and 1 teaspoon of salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup of stone-ground grits to prevent lumps. Reduce heat to low and simmer, stirring occasionally, until tender—about 20–30 minutes for stone-ground; follow package for timing if different. The mixture should be thick but still spoonable.
2. Enrich the grits: When grits are tender, whisk in 1 cup of whole milk (or half-and-half) and 2 tablespoons of butter. Stir until glossy and silky. If using cheese, fold in 1/2 cup grated sharp cheddar off the heat until melted. Taste and adjust salt and pepper. Keep warm on the lowest heat, stirring occasionally to keep them smooth.
3. Season the shrimp: Pat 1 lb shrimp dry with paper towels (this helps them brown). Season with salt, pepper, 1/2 teaspoon smoked paprika, and a pinch of cayenne if using. Toss gently so each shrimp is evenly coated.
4. Heat the pan: Place a large skillet over medium-high heat. Add 1 teaspoon olive oil and 2 tablespoons butter. Let the butter foam and begin to brown slightly, filling the kitchen with nutty aroma—this browned butter will add a deep, toasty note.
5. Sear the shrimp: Add shrimp in a single layer without crowding. Cook for about 1.5–2 minutes per side, depending on size, until the shrimp turn opaque, curl into a loose "C," and have a light golden sear. Avoid overcooking; they should feel firm but springy.
6. Add garlic and finish the sauce: Push the shrimp to one side of the pan. Add remaining 2 tablespoons butter and the minced garlic to the cleared space. Sauté the garlic for about 30 seconds to 1 minute until fragrant and slightly golden—do not burn. Stir together with the shrimp, then add 1 tablespoon lemon juice and 2 tablespoons chopped parsley. Toss to coat and taste for seasoning.
7. Plate with intention: Spoon a generous portion of hot grits onto each plate or shallow bowl, creating a small well in the center. Nestle the garlic butter shrimp on top so their glossy sauce drips into the grits. Scatter extra parsley and a tiny lemon wedge for serving.
8. Optional finishing touches: For a richer finish, drizzle a little extra browned butter over the shrimp and grits. For brightness, grate a little lemon zest over the top. If you like texture, sprinkle toasted breadcrumbs or crispy bacon bits.
9. Serve immediately: Grits firm up as they cool, so serve while both grits and shrimp are hot. The contrast of steaming grits and sizzling shrimp is part of the charm.

How Long to Cook:

Grits: Stone-ground grits typically take 20–30 minutes to become tender; quick grits take 5–10 minutes. Simmer gently over low heat and stir occasionally to prevent sticking. Use a ratio of about 1:3 to 1:4 grits to liquid for creamy grits (1 cup grits to 3–4 cups liquid depending on desired thickness).

Shrimp: Shrimp cook exceptionally fast—plan on 3–5 minutes total over medium-high heat for medium-sized shrimp. They are done when their flesh turns opaque, the color becomes bright pink/ coral, and they curl into a loose "C". For the best texture cook until just opaque and tender; if you prefer to use a thermometer, an internal temperature of 120–140°F yields tender shrimp, while 145°F is the USDA-recommended safe temperature for seafood.

Tips for Perfect Results:

• Dry the shrimp well: Moisture prevents browning. Pat shrimp completely dry with paper towels before seasoning.
• Brown the butter: Allowing butter to turn lightly golden adds a nutty complexity—watch it closely to avoid burning.
• Use stone-ground grits when time allows: Their texture is more satisfying and flavorful than instant varieties.
• Season in layers: Salt both the cooking water for grits and the shrimp so every component is properly seasoned.
• Keep grits warm: Grits thicken as they cool—keep them on the lowest heat or over a warm water bath and stir before serving.
• Avoid overcooking shrimp: They continue to cook slightly from residual heat, so remove them from the pan just as they become opaque.

Options for Substitutions:

• If you do not have stone-ground grits, use quick grits or polenta—adjust cooking time and liquid ratios according to package instructions.
• Swap whole milk with unsweetened almond milk or oat milk for a lighter or dairy-free option; add an extra pat of butter or a dollop of olive oil for richness.
• Replace cheddar with Parmesan or Pecorino for a nuttier, saltier note. Vegan cheese works in a pinch, though texture will vary.
• If shrimp are unavailable, use scallops or firm white fish (seared) or sautéed mushrooms for a vegetarian take—adjust cooking times accordingly.
• For spice variations, use smoked Spanish paprika for depth, or a teaspoon of Old Bay seasoning for a classic coastal flavor.

Watch Out for These Mistakes:

• Overcooking the shrimp: They become rubbery when left in the pan too long. Remove at the first sign of opacity and firming.
• Undercooking grits: Raw, grainy grits ruin the texture. Allow sufficient simmer time and taste as you go.
• Burning the garlic: Garlic turns bitter if scorched. Add it toward the end of searing and keep the heat moderate.
• Underseasoning: Grits require generous seasoning in the cooking water plus finishing salt; otherwise they taste flat against rich shrimp.
• Serving late: Grits thicken and shrimp lose juiciness if not served promptly—serve while hot for best contrast and texture.

Estimated Nutrition (per serving, serves 4):

These values are approximate and will vary with ingredient brands and exact portions. Per serving:

• Calories: ~600 kcal
• Protein: ~36 g
• Carbohydrates: ~48 g
• Fat: ~36 g
• Fiber: ~1.5 g
• Sodium: ~700–900 mg (depends on added salt and use of stock)

Frequently Asked Questions:

How do I prevent grits from becoming lumpy?

Stir grits frequently during the first few minutes of cooking and maintain a gentle simmer rather than a rolling boil. Whisk in the grits slowly to the liquid to avoid clumping. If lumps form, vigorously whisk or use a hand blender for a few pulses to smooth them out.

Can I make the grits ahead of time?

Yes. Make the grits and keep them warm in a covered pot set over very low heat, stirring occasionally and adding a splash of milk or water to loosen them before serving. For longer holds, keep covered in a warm oven (200°F) and add liquid when reheating.

What size shrimp should I use and should they be peeled?

Medium to large shrimp (16–20 per pound) work well because they cook quickly and present nicely. Peel and devein for the best eating experience; leaving tails on is optional but adds a slightly rustic look and flavor.

Can I make this recipe dairy-free?

Yes. Use a full-fat plant milk (like oat or almond) and a dairy-free butter substitute. Skip the cheese or use a vegan alternative. Finish with extra olive oil for richness and a squeeze of lemon for brightness.

Conclusion:

Garlic Butter Shrimp and Grits is more than a recipe—it is a textured memory you create in your own kitchen. The filling warmth of butter and grits paired with the lively garlic-laced shrimp is a combination that comforts and delights. Whether you are feeding a family on a weeknight or welcoming friends for a slow Sunday brunch, this dish rewards patience and attention with rich aromas and flavors that bring people to the table. Cook with confidence, pause to breathe in the scent of garlic and browned butter, and let this simple, soulful plate become a house favorite that tells stories at every serving.