Shrimp and Grits with Spring Vegetables – Bright, Comforting, and Weeknight-Friendly

Shrimp and grits is Southern comfort food at its best, and this version gets a fresh lift from crisp spring vegetables. It’s hearty without being heavy, creamy without feeling fussy, and it comes together quicker than you think. The sweet snap of peas and asparagus balances the richness of buttery grits and juicy shrimp.

If you’ve never made grits before, don’t worry—you’ll get smooth, velvety results with a few simple tips. This is the kind of dish that makes a Tuesday night feel a little special.

What Makes This Special

• Seasonal freshness: Tender asparagus, peas, and scallions add color and crunch that brighten the dish.
• Balanced flavors: Creamy, cheesy grits meet garlicky, lemony shrimp for a mix of comfort and zest.
• Quick cooking: With a little planning, you can have dinner on the table in about 35–40 minutes.
• Flexible: Swap vegetables based on what’s at the market—fava beans, spinach, or broccolini all work.
• Restaurant-quality at home: A few simple techniques (like finishing shrimp with butter and lemon) make it feel special.

Ingredients

• For the grits:
• 1 cup stone-ground grits (not instant)
• 4 cups low-sodium chicken or vegetable broth (or 2 cups broth + 2 cups water)
• 3 tablespoons unsalted butter
• 1 cup shredded sharp cheddar or grated Parmesan (or a mix)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• Optional: 1/4 cup heavy cream or half-and-half for extra richness
• For the shrimp and vegetables:
• 1 pound large shrimp, peeled and deveined, tails on or off
• 1 tablespoon Cajun seasoning or Old Bay (or 1 teaspoon paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon onion powder + pinch cayenne + 1/2 teaspoon salt)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup sugar snap peas or shelled English peas
• 3 scallions, thinly sliced
• Zest and juice of 1 lemon
• 1/4 cup dry white wine or chicken broth (optional, for deglazing)
• Fresh parsley or dill, chopped, for garnish
• To finish: Lemon wedges, extra cheese, hot sauce (optional)

How to Make It

1. Start the grits: Bring the broth to a boil in a medium saucepan. Whisk in the grits in a slow stream to prevent clumps.

   Reduce heat to low and simmer, stirring often, until thick and tender, about 20–25 minutes. Add a splash of water if it gets too thick.
2. Season and enrich: Stir in butter, cheese, salt, pepper, and the cream if using. Taste and adjust seasoning.

   Keep warm over very low heat, and cover to prevent a skin from forming.

3. Prep the shrimp: Pat shrimp dry and toss with Cajun seasoning (or your spice mix). Set aside while you cook the vegetables.
4. Sauté the vegetables: Heat olive oil in a large skillet over medium-high. Add asparagus and cook 2–3 minutes until bright green and just tender.

   Add snap peas and half the scallions; cook another 1–2 minutes. Transfer to a plate. The vegetables should stay crisp.

5. Cook the shrimp: In the same skillet, add butter.

   When foamy, add garlic and cook 30 seconds. Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque.
6. Deglaze and brighten: Add lemon zest and juice, and the wine or broth if using.

   Stir to loosen browned bits. Return vegetables to the pan and toss for 30–60 seconds. Finish with the remaining scallions and a pinch of salt.

7. Serve: Spoon grits into bowls.

   Top with shrimp and vegetables, plus some pan sauce. Garnish with parsley or dill and a squeeze of lemon. Add extra cheese or hot sauce if you like.

Storage Instructions

• Refrigerate: Store grits and shrimp-vegetable mixture separately in airtight containers for up to 3 days.
• Reheat grits gently: Grits thicken in the fridge.

  Warm over low heat with a splash of water, broth, or milk, whisking until creamy again.

• Reheat shrimp lightly: Warm the shrimp and vegetables in a skillet over low heat just until heated through, 2–3 minutes, to avoid overcooking.
• Freezing: Grits freeze well for up to 2 months; thaw and reheat with extra liquid. Shrimp and spring vegetables don’t freeze well—they get rubbery and soggy.

Why This is Good for You

• Lean protein: Shrimp is high in protein and low in saturated fat.
• Fiber and micronutrients: Asparagus and peas provide fiber, folate, vitamin K, vitamin C, and antioxidants.
• Balanced energy: Grits offer complex carbs for steady fuel, especially when paired with protein and veggies.
• Flavorful without excess: Lemon, garlic, and spices add big taste so you can keep butter and cheese moderate if you prefer.

Common Mistakes to Avoid

• Using instant grits: They cook fast but lack texture and flavor. Stone-ground or old-fashioned grits make a big difference.
• Under-seasoning the grits: Taste as you go.

  Salt and cheese should bring the grits to life, not overwhelm them.
• Overcooking shrimp: They turn rubbery fast. Pull them as soon as they curl and turn opaque.
• Soggy vegetables: Keep heat high and cook quickly so they stay crisp-tender and bright.
• Skipping the lemon: Acid lifts the whole dish and balances the richness. Don’t leave it out.

Alternatives

• Dairy-free: Use olive oil in the grits, skip cheese, and add a spoonful of nutritional yeast for savory depth.
• Cheese swaps: Try smoked gouda for a deeper flavor, or goat cheese for tangy creaminess.
• Vegetable swaps: Use broccolini, spinach, fava beans, or tender green beans if asparagus isn’t available.
• Protein variations: Scallops, flaky white fish, or sautéed mushrooms (for a vegetarian option) all work well.
• Grits alternatives: Polenta, creamy mashed cauliflower, or a mix of grits and corn kernels for extra texture.
• Spice profile: Swap Cajun seasoning for chili-lime, za’atar with lemon, or a simple smoked paprika and garlic blend.

FAQ

Can I use frozen shrimp?

Yes.

Thaw them in the fridge overnight or in a bowl of cold water for 15–20 minutes, then pat very dry so they sear well.

What kind of grits should I buy?

Stone-ground or old-fashioned grits give the best flavor and texture. Avoid instant grits here if you can.

How do I keep grits from getting lumpy?

Whisk the grits into simmering liquid slowly while stirring, then keep the heat low and stir often. If lumps happen, whisk vigorously or use a splash of hot liquid to smooth them out.

Do I need the wine?

No.

Use chicken broth or even water with an extra squeeze of lemon. The goal is a quick pan sauce that loosens the flavorful bits.

Can I make this ahead?

You can cook the grits ahead and reheat with extra liquid until creamy. Cook the shrimp and vegetables right before serving for the best texture.

How spicy is it?

It’s mildly spicy with Cajun seasoning.

Adjust heat by reducing cayenne or adding hot sauce at the table.

What if my grits are too thick?

Thin them with warm broth, water, or milk, a little at a time, whisking until silky. Season again after thinning.

How do I devein shrimp?

Use a small paring knife to make a shallow slit along the back and pull out the dark vein. Rinse briefly and pat dry.

Can I cook the vegetables in advance?

You can blanch asparagus and peas for 1–2 minutes in salted water, then shock in ice water.

Reheat quickly in the pan with shrimp and sauce.

What pan should I use?

A large skillet (stainless steel or cast iron) gives you good heat and browning for the shrimp and a flavorful pan sauce.

In Conclusion

Shrimp and Grits with Spring Vegetables is a fresh take on a classic that still feels cozy and satisfying. With crisp seasonal greens, creamy grits, and bright lemon, it hits all the right notes. Keep the steps simple, season well, and don’t overcook the shrimp.

It’s a weeknight-ready recipe that tastes worthy of company and makes the most of spring’s best produce. Enjoy it with a green salad and a wedge of lemon on the side.