Shrimp and cheddar grits pair tender shrimp with a creamy corn base and a quick lemon-garlic pan sauce. A measured portion of real grits keeps the dish recognizable instead of replacing its defining ingredient.
Tips for shrimp and cheddar grits
Buy quick-cooking grits labeled for about five minutes; stone-ground grits take much longer and absorb liquid differently. Whisk gradually into hot liquid and stir often. Cook shrimp briefly, then return them after the pan sauce is ready.
Substitutions and serving ideas
Use mild or sharp cheddar according to taste. This is a moderate-carb comfort dinner, not a low-carb claim. A green vegetable is a useful side; extra butter or cheese must be counted separately.
Helpful equipment: a large nonstick skillet helps cook shrimp quickly in two uncrowded batches.
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Shrimp and Cheddar Grits
Ingredients
- 1 1/2 lb large shrimp raw, peeled, deveined and thawed
- 3/4 cup dry quick-cooking corn grits 5-minute type; not instant or stone-ground
- 1 1/2 cups 2% milk
- 1 1/2 cups water
- 3 oz cheddar freshly shredded
- 1 tbsp unsalted butter
- 1 tsp olive oil
- 1 tsp paprika
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
- 2 cloves garlic minced
- 3 scallions sliced, whites and greens separated
- 1/2 cup low-sodium chicken broth prepared
- 1 tbsp lemon juice
Instructions
- Bring milk, the measured water and 1/4 teaspoon salt to a gentle boil in a medium saucepan. Slowly whisk in the dry quick-cooking grits. Lower heat and cook 5–7 minutes, stirring often, until creamy and tender; follow the package if it needs slightly longer. Take off heat, stir in cheddar and cover to keep warm.
- Pat shrimp dry and season with paprika, remaining salt and pepper. Heat oil in a large skillet over medium-high heat. Cook shrimp in two batches, about 1–2 minutes per side, until just opaque and 145°F. Transfer to a clean bowl.
- Lower heat to medium and melt butter in the skillet. Cook scallion whites and garlic for 30–60 seconds. Add broth and scrape the pan; simmer 2–3 minutes until reduced slightly.
- Turn off heat. Stir in lemon juice and scallion greens, then return shrimp and collected juices just long enough to coat. Divide all grits among four bowls and top with one quarter of the shrimp and pan sauce.
Notes
Storage and reheating
Refrigerate promptly in a shallow covered container at 40°F or below and use within 3 days. Reheat gently to 165°F; repeated heating makes seafood firm. Freeze only if you accept a softer texture after thawing. Refrigerate shrimp and grits separately. Reheat grits gently with water to loosen, stirring until hot; reheat shrimp only as much as needed to reach 165°F.
More meal ideas
For another option, try Garlic Shrimp Scampi with Zucchini. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One quarter of the grits, shrimp and all pan sauce. All listed sauces, sides and toppings are included; extra serving suggestions are separate. Nutrition values are estimates based on the listed quantities and serving count. Total carbohydrates include fiber. Brands, portions and substitutions change the result.