Skillet Shrimp and Grits – Creamy, Comforting, and Fast

Shrimp and grits is the kind of meal that feels fancy but cooks up fast on a weeknight. It blends creamy, buttery grits with smoky, garlicky shrimp for a bowl that’s comforting and satisfying. You get bold flavor from simple ingredients and a quick cook time you can count on.

If you’re new to shrimp and grits, this version keeps things straightforward. If you already love it, this skillet method turns a classic into an easy, dependable favorite.

What Makes This Recipe So Good

• Fast, one-skillet shrimp: The shrimp cooks in minutes, and you can make the grits on a back burner while the skillet does the heavy lifting.
• Big flavor, simple ingredients: Smoked paprika, garlic, lemon, and a touch of butter turn basic shrimp into something special without a long spice list.
• Creamy Southern-style grits: A mix of milk and water gives the grits a rich, smooth texture without being heavy.
• Easy to customize: Add bacon for smoky depth, toss in bell peppers for color, or go spicy with cayenne or hot sauce.
• Perfect anytime: It works for brunch, a cozy dinner, or a relaxed date night meal.

What You’ll Need

• Grits: Stone-ground or quick-cooking grits (not instant). Stone-ground have more texture; quick-cooking are faster.
• Liquids for grits: Water and whole milk (or half-and-half for extra richness).

  Chicken broth is a nice swap for some of the water.
• Butter: For both grits and shrimp. Adds richness and body.
• Cheese (optional): Sharp cheddar or parmesan to stir into the grits.
• Salt and black pepper: Season both the grits and shrimp well.
• Shrimp: Large raw shrimp, peeled and deveined. Tail on or off is your call.
• Garlic: Fresh cloves, minced.
• Smoked paprika: Adds warmth and a gentle smokiness.
• Cayenne or red pepper flakes (optional): For heat.
• Lemon: Zest and juice brighten the dish.
• Olive oil: For searing the shrimp.
• Green onions or chives: Fresh finish on top.
• Bacon (optional): Crisped and crumbled; use the drippings to cook the shrimp for extra flavor.

Step-by-Step Instructions

1. Prep the shrimp: Pat the shrimp dry with paper towels.

   Toss with salt, pepper, smoked paprika, and a pinch of cayenne if you like heat. Set aside while you start the grits.

2. Start the grits: In a medium saucepan, bring 2 cups water and 2 cups milk to a gentle simmer with 1/2 teaspoon salt. Whisk in 1 cup grits slowly to avoid lumps.

   Reduce heat to low and cook, whisking often, until thick and creamy. Stone-ground may take 20–30 minutes; quick-cooking take about 5–7 minutes.

3. Finish the grits: Stir in 2–3 tablespoons butter and 1/2 to 1 cup grated cheddar if using. Adjust salt and add black pepper.

   Keep warm over low heat; add a splash of milk if they thicken too much.
4. Optional bacon step: In a large skillet, cook 4 slices chopped bacon over medium heat until crisp. Remove bacon to a plate and keep about 1 tablespoon drippings in the pan.
5. Cook the shrimp: Heat the skillet over medium-high. Add 1 tablespoon olive oil (or bacon drippings) and the shrimp in a single layer.

   Sear 1–2 minutes per side until pink and just opaque. Don’t overcook.

6. Garlic-lemon finish: Reduce heat to medium. Add 1 tablespoon butter and the minced garlic.

   Cook 30 seconds until fragrant, then add lemon zest and a squeeze of lemon juice. Toss to coat. If using bacon, stir it back in.

7. Assemble: Spoon creamy grits into bowls.

   Top with shrimp and pan juices. Finish with sliced green onions or chives, extra black pepper, and another squeeze of lemon if you like.

8. Serve right away: Shrimp and grits are best hot. Keep the grits loose and creamy so the shrimp and sauce nestle in.

How to Store

• Refrigerate: Store shrimp and grits separately in airtight containers for up to 2 days.

  Shrimp dries out quickly, so plan for a quick reheat.
• Reheat grits: Warm gently on the stove with a splash of milk or water. Whisk to bring back the creamy texture.
• Reheat shrimp: Use low heat in a skillet with a little butter or olive oil, just until warmed. Avoid the microwave if possible; it can make shrimp rubbery.
• Freezing: Not recommended for cooked shrimp and dairy-heavy grits.

  The texture suffers.

Health Benefits

• Lean protein: Shrimp provides high-quality protein with relatively few calories. It’s also a good source of selenium and vitamin B12.
• Omega-3s: Shrimp contains small amounts of omega-3 fatty acids, which support heart health.
• Customizable fat and sodium: You control the butter, cheese, and salt. Using part broth and part milk, light cheese, or less butter keeps the dish lighter.
• Gluten-free baseline: Grits are naturally gluten-free, making this a friendly option for many diets, as long as cross-contamination is avoided.
• Add veggies: Stir in sautéed spinach, tomatoes, or peppers to boost fiber, vitamins, and color without complicating the recipe.

Pitfalls to Watch Out For

• Overcooking shrimp: This is the big one.

  Shrimp should be just opaque and curled into a loose “C.” Tight “O”-shaped curls mean they’re overdone.

• Lumpy grits: Whisk while streaming the grits into the simmering liquid. Keep the heat low and whisk often to prevent sticking.
• Under-seasoning: Taste both the grits and shrimp. Grits need enough salt to let the cheese and butter shine.
• Dry grits: If the grits sit, they thicken.

  Stir in a splash of milk or water before serving to loosen them back up.

• Too much lemon: A little brightens; too much can overpower. Start with a small squeeze and add more to taste.

Alternatives

• Cheese swaps: Try gouda, fontina, or pepper jack for different flavor profiles. Parmesan adds a nutty, savory edge.
• Spice variations: Cajun seasoning works well.

  For smoky heat, use chipotle powder. For herbal notes, add thyme.

• Protein options: Use scallops, andouille sausage, or a mix of shrimp and sausage for extra richness.
• Dairy-light version: Use more broth and less milk. Finish with a small drizzle of olive oil instead of extra butter.
• Veggie boost: Sauté bell peppers, cherry tomatoes, or corn in the skillet before the shrimp, then toss them back in at the end.
• Grits texture: If you prefer ultra-smooth, use quick-cooking grits.

  For rustic texture, stick with stone-ground and cook longer.

FAQ

Can I use frozen shrimp?

Yes. Thaw them fully in the fridge overnight or in a bowl of cold water for 15–20 minutes. Pat very dry before seasoning so they sear well.

What kind of grits are best?

Stone-ground grits deliver the most flavor and texture but take longer.

Quick-cooking grits are a good compromise for busy nights. Avoid instant grits for this recipe if you want the best texture.

How do I make it spicier?

Add extra cayenne, red pepper flakes, or a dash of hot sauce to the skillet right after the garlic. You can also use a spicy Cajun seasoning on the shrimp.

Do I have to use cheese in the grits?

No.

The grits will still be creamy with milk and butter. If you skip cheese, taste and adjust salt to keep the flavor balanced.

How do I keep the shrimp from sticking?

Use a hot skillet and dry shrimp. Add oil right before the shrimp goes in, and don’t move them for the first minute to let a crust form.

Can I make this ahead?

It’s best fresh.

You can prep the shrimp and measure spices ahead, and cook the bacon earlier. Reheat the grits gently and cook the shrimp just before serving.

In Conclusion

Skillet shrimp and grits is the rare recipe that’s both comforting and quick. You get creamy, well-seasoned grits and juicy shrimp with bright lemon and smoky spice in under an hour.

Keep the steps simple, season confidently, and don’t overcook the shrimp. With a few pantry staples and a single skillet, you’ll have a cozy, crowd-pleasing dish any night of the week.