Easy Shrimp & Grits (Printable)
Creamy grits layered with seasoned shrimp and melted cheese, perfect for a warm Southern-inspired dinner.
# What You'll Need:
→ Grits
01 - 1 cup stone-ground grits
02 - 4 cups low-sodium chicken broth
03 - 1/2 teaspoon kosher salt
04 - 2 tablespoons unsalted butter
05 - 1 cup shredded sharp cheddar cheese
→ Shrimp Mixture
06 - 1 pound medium shrimp, peeled and deveined
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon kosher salt
→ Vegetables & Aromatics
13 - 1 small onion, finely chopped
14 - 1 green bell pepper, finely chopped
15 - 2 cloves garlic, minced
16 - 2 tablespoons unsalted butter
→ Topping
17 - 1/2 cup shredded Monterey Jack cheese
18 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter or cooking spray.
02 - Bring chicken broth to a boil in a large saucepan. Stir in grits and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until thick and creamy. Remove from heat and stir in butter and cheddar cheese until melted and smooth.
03 - While grits cook, combine shrimp with olive oil, smoked paprika, garlic powder, cayenne pepper, black pepper, and salt in a bowl. Toss to coat evenly and set aside.
04 - Melt 2 tablespoons butter in a skillet over medium heat. Add chopped onion and bell pepper. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant.
05 - Add seasoned shrimp to the skillet with the vegetables. Sauté for 2-3 minutes just until shrimp turn pink and opaque. Remove from heat immediately to prevent overcooking.
06 - Spread cooked grits evenly in the prepared casserole dish. Top with the shrimp and vegetable mixture, distributing evenly. Sprinkle Monterey Jack cheese over the top.
07 - Bake for 15-20 minutes until cheese is melted and bubbly and the casserole is heated through.
08 - Remove from oven and let cool for 5 minutes. Sprinkle with chopped fresh parsley before serving warm.
# Cooking Tips:
01 -
- The way the creamy grits and sharp cheddar create this incredible velvety base that perfectly balances the seasoned shrimp
- Its a crowd-pleasing casserole that somehow feels fancy enough for company but cozy enough for a Tuesday night
- You get all the flavors of traditional shrimp and grits without standing at the stove constantly stirring
02 -
- Overcooking the shrimp in the skillet is the number one mistake. They should just turn pink, because they'll continue cooking in the oven and become rubbery if you're not careful.
- The grits will thicken considerably as they cool, so don't worry if they seem a little loose when you first spread them in the dish.
- If your casserole seems too full and might bubble over, place a baking sheet on the rack below it to catch any drips.
03 -
- Stirring the grits frequently while they simmer prevents them from sticking to the bottom of the pan and ensures even creaminess throughout.
- Room temperature shrimp cook more evenly than cold straight-from-the-fridge shrimp, so take them out about 15 minutes before you start cooking.