This Lemon Garlic Shrimp and Grits is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Can I use regular grits instead of instant grits?
Yes, you can use regular grits instead of instant. Follow the package cooking instructions and adjust seasoning and consistency as needed. Stone-ground grits have the best flavor.
2. Can I use frozen shrimp instead of fresh for shrimp and grits?
Yes, thaw the shrimp completely and pat dry with paper towels to remove excess moisture before cooking. This ensures they sear properly instead of steaming.
3. Can I make shrimp and grits in advance?
Grits can be made ahead and reheated with a splash of cream. Cook the shrimp fresh right before serving for the best texture — they overcook and become rubbery when reheated.
4. What makes the lemon garlic sauce for shrimp and grits?
Butter, minced garlic, lemon juice, chicken broth, and a touch of Cajun seasoning simmered until slightly reduced. The pan drippings from searing the shrimp add incredible depth.
5. What type of grits are best for shrimp and grits?
Stone-ground grits have the best corn flavor and creamy texture. Quick-cook grits work in a pinch. Avoid instant grits if possible — they lack the authentic Southern texture.
6. How do I make grits creamy?
Cook low and slow with a combination of water, milk, and butter. Stir frequently to prevent lumping. Finish with sharp cheddar and extra butter for the richest, creamiest grits.
7. What size shrimp works best?
Large (21-25 count) or jumbo (16-20 count) shrimp give the most impressive presentation over the grits. They cook in just 2-3 minutes per side.
8. Is shrimp and grits a Southern dish?
Yes — it originated in the coastal Lowcountry of South Carolina and Georgia as a simple fisherman's breakfast. It has since become one of the most iconic Southern restaurant dishes.
9. What Cajun seasoning should I add?
A blend of paprika, cayenne, garlic powder, onion powder, and dried thyme adds the classic Cajun flavor. Start with 1 teaspoon and adjust to your heat preference.
10. What should I serve alongside shrimp and grits?
Cornbread, collard greens, a simple side salad, or crusty bread. Shrimp and grits is a complete meal on its own — sides are optional but appreciated.
Watch How to Make This
Lemon Garlic Shrimp and Grits
Ingredients
Method
- Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt, and ½ teaspoon pepper. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon of butter. Remove from the heat and season with salt and pepper. Cover to keep warm.
- Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, lemon juice, and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.
- Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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