Shrimp and Grits with Garlic, Lemon and Scallions

These shrimp and grits pair creamy, savory grits with quickly sautéed shrimp, garlic, lemon, and scallions. The contrast is the point: keep the grits soft enough to spoon, and cook the shrimp just until opaque so they stay tender. This version uses a short ingredient list and gives you a practical way to handle different grits brands.

Recipe at a glance: Serves 4 · Prep 15 minutes · Cook about 30 minutes (grits time varies by package) · Total about 45 minutes.

Why this method works

Grits thicken as they cook, and stone-ground, regular, and quick-cooking grits do not share the same timing or liquid ratio. Following the package directions gives the most reliable starting point. Stir often, use a heavy saucepan, and keep extra hot water or stock nearby: a splash at the end loosens grits without making them watery. The shrimp cook separately in a hot skillet, so they are not left simmering while the grits finish.

Ingredients and useful choices

• Grits: Use the type listed on the recipe card. Stone-ground grits have a more pronounced texture and take longer; quick grits cook faster but need their own package ratio.
• Liquid: Water keeps the corn flavor clear. A mix of water and low-sodium chicken stock adds savoriness; season gradually because stock and cheese can both add salt.
• Shrimp: Peeled and deveined medium-large shrimp are easy to serve over grits. Pat them dry so they sear instead of releasing excess water.
• Finish: Garlic, butter, lemon juice, and scallions make a quick pan sauce. Add lemon off the heat to keep its flavor bright.

How to make shrimp and grits

1. Start the grits. Bring the liquid and a modest amount of salt to a boil, then whisk in the grits slowly. Reduce to the lowest simmer, cover partially if the package recommends it, and stir frequently. Cook until tender and creamy, using the package time as your guide. Add warm liquid a little at a time if they become too thick.
2. Season the shrimp. While the grits cook, pat the shrimp dry and season with black pepper and a light pinch of salt. Keep raw shrimp and ready-to-eat garnishes separate; wash hands and utensils after handling raw seafood.
3. Sauté in batches if needed. Heat a large skillet over medium-high heat, add a little oil, and arrange the shrimp in one layer. Cook about 1–2 minutes on the first side, turn, then cook another 1–2 minutes, depending on size. Remove them once pearly and opaque; a food thermometer can confirm 145°F (63°C).
4. Make the quick garlic-lemon finish. Lower the heat. Melt butter in the same skillet, add garlic, and stir only until fragrant, about 30 seconds. Return the shrimp, add lemon juice and sliced scallions, and toss briefly to coat. Do not let the garlic brown.
5. Serve right away. Spoon the grits into warm bowls, top with shrimp and the pan juices, and finish with extra scallions and lemon. If the grits have set while you cooked, whisk in a few spoonfuls of hot water or stock.

For seafood safety guidance, FoodSafety.gov says shrimp should be cooked until pearly or white and opaque.

Serving, storage, and reheating

Serve with a crisp green salad or sautéed greens. Refrigerate leftover shrimp and grits in separate airtight containers within two hours. Use within 3 days. Reheat the grits gently with a splash of water or milk, stirring until smooth; warm the shrimp briefly over low heat or in short microwave intervals so they do not turn rubbery. Avoid freezing the finished dish because the grits can become grainy and the shrimp can lose their tender texture.

More weeknight dinner ideas

For another one-pot meal with rice, try chicken and sausage jambalaya. If you want a simple tomato-based dinner, see baked turkey meatballs in quick tomato sauce.

Estimated nutrition

Approximate values per serving; ingredients, brands, grits type, and portion size change the totals.

Nutrition is an estimate per serving and is not a substitute for individualized nutrition advice.

Vagner Carvalho

Shrimp and Grits with Garlic, Lemon and Scallions

Creamy corn grits make a comforting base for shrimp cooked quickly with garlic, lemon and scallions. There is no bacon in this version; smoked paprika supplies a gentle smoky note while the shrimp juices become a light topping.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Southern American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup (160 g) regular stone-ground corn grits, not instant
• 2 cups (480 ml) water
• 2 cups (480 ml) low-sodium chicken broth, plus extra as needed
• 1/2 teaspoon kosher salt, divided
• 2 tablespoons unsalted butter, divided
• 1/2 cup (55 g) grated sharp cheddar
• 1 1/4 lb (565 g) large peeled and deveined raw shrimp
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon smoked paprika
• 1 tablespoon lemon juice
• 3 scallions, thinly sliced
• Black pepper to taste

Equipment

• Heavy saucepan, whisk and skillet

Method

 

1. Bring the water and broth to a gentle boil in a heavy saucepan. Whisk in the grits and 1/4 teaspoon salt. Reduce to low, partially cover and cook for 25–30 minutes, whisking frequently. Follow the package if your grits need longer; add hot water a little at a time if they become stiff before tender.
2. While the grits cook, dry the shrimp and season with paprika, the remaining salt and a little pepper. Heat the oil in a large skillet over medium-high heat. Add shrimp in one layer, using two batches if necessary.
3. Cook for about 2 minutes on the first side. Turn, add 1 tablespoon butter and the garlic, and cook for another 1–2 minutes until the flesh is opaque and pearly. Stir in lemon juice and scallions. Remove from the heat immediately.
4. Stir the cheddar and remaining butter into the tender grits. Adjust with a little hot water until spoonable. Divide among four bowls and top with the shrimp and skillet juices. Serve while the grits are creamy.

Notes

Times are planning estimates; use the listed doneness cues. Nutrition is an approximate ingredient-based estimate for one-quarter of the grits and shrimp.