Whether you serve these Creamy Shrimp and Grits for brunch or dinner, one thing is certain: you’ll definitely want seconds. Loaded with succulent shrimp, a creamy red pepper and tomato cream sauce, and gruyere cheese grits, this is a meal fit for Southern royalty. Best of all, this easy shrimp and grits recipe takes just 30 minutes to make!
Table of contents
Why We Love This Recipe
Shrimp and grits is a classic combination, and for good reason; ours, however, is simply magnificent.
The creamy, dreamy texture and savory flavor of the cheesy corn grits accentuates the flavor of the delicately poached shrimp, but it’s the addition of our red pepper cream sauce that will leave you begging for more. It’s an utter masterpiece!
Aside from being wildly delicious, our Southern shrimp and grits recipe is also:
- Quick & Easy – Using quick-cooking grits means you’ll only need to spend about 30 minutes on this delectable meal.
- Creamy & Delicious – Our Cajun cream sauce for shrimp and grits takes this Southern staple over the edge, but the cheesy gruyere grits with heavy cream don’t hurt either. 😉
- Budget-Friendly – While our Cajun shrimp and grits might taste like a delicacy, the reality is it’s an inexpensive meal. Here on the coast we can find shrimp for a steal, but we have it on good authority that frozen shrimp is a very affordable protein option for our friends up North. And grits, made from stone-milled corn, are about as cheap of a grain as you can find! A 2-lb tub of the quick-cooking variety shouldn’t set you back more than $2-3 and will make LOTS.
Ingredients & Substitutions
Before you go getting scared off by this slightly long list of ingredients, let us assure you that most of them are probably already in your spice cabinet and pantry.
Rather than listing them in the order that you’d use them (which is how we usually roll), we opted to break the ingredients down into “aisles” to make shopping easier.
- Large Shrimp – You can’t make shrimp & grits without them! They may also be labeled 16/20, which means you can expect 16-20 pieces per pound. You’re also welcome to use even larger 10/12 shrimp, though we’d consider them “jumbo.”
Dairy
- Unsalted Butter – We’re of the opinion that you can always add more salt, but you can’t take it away. Working with unsalted butter gives you greater room for error when you’re seasoning.
- Heavy Cream – You are also welcome to use slightly lower-fat whipping cream instead.
- Gruyere Cheese – We love the nutty flavor of this Swiss cheese. Feel free to swap in cheddar or gouda instead.
Spices
- Crushed Red Pepper Flakes & Cayenne Pepper – For a touch of heat. Feel free to dial it back as needed, but this meal is tame enough that even our kiddos eat it with no problem.
- Herbes de Provence – This French and Mediterranean spice blend is one of our favorites. It’s loaded with lovely flavors from marjoram, summer savory, rosemary, thyme, oregano, fennel, and more, so one bottle packs a heck of a punch. If you don’t have any on hand, feel free to make your own.
- Onion Powder & Garlic Powder – For allium complexity and sweetness.
- Smoked Paprika – For a touch of smoky flavor and warmth. In a pinch, you can swap in regular sweet paprika instead.
- Salt & Pepper – For seasoning.
Fresh Produce
- Garlic – Fresh is best, but in a pinch you can use jarred minced garlic instead.
- Red Bell Pepper – You’re welcome to use either orange or yellow bell pepper instead, but the color won’t be quite as vibrant in your finished dish.
- Fresh Thyme – While there is already thyme in the herbes de provence, we love the delicate tendrils for garnishing this Southern style shrimp and grits with cream sauce.
- Fresh Basil – Optional, but lovely for a bright pop of herby flavor and extra color.
- Fresh Lemon Juice – A dash of acidity helps to cut through the richness of the cream sauce and cheese so you can really taste the shrimp.
Pantry
- Olive Oil – Just your normal cooking oil is perfect for this.
- Tomato Paste – We like buying the kind in a tube for easy storage.
- Low-Sodium Chicken Broth – You’re also welcome to use water or veggie broth.
- Quick-Cooking Grits – These are one of our favorite pantry staples!
How To Make Shrimp & Grits With Cajun Cream Sauce
This cheesy shrimp and grits recipe comes together in just 30 minutes. Here’s how:
Step 1: Boil all grits ingredients (except grits and cheese) in a medium pot, whisking to combine.
Step 2: Add grits in a steady stream as you whisk constantly. Reduce heat to low.
Step 3: Whisk grits mixture for a full minute.
Step 4: Cover grits and let them simmer for 10-15 minutes, stirring occasionally until they are creamy and thick. Remove from heat.
Step 5: Add cheese to grits, whisking to combine. Cover and set aside.
Step 6: Melt the butter for the shrimp in a skillet over medium heat.
Step 7: Add herbes de provence and crushed red pepper flakes. When the butter is foamy but not browning, add the bell peppers and garlic. Cook for 2 minutes, then add the olive oil.
Step 8: Add tomato paste, stirring to combine. Continue to cook for 3-4 minutes, until it deepens in color.
Step 9: Add the chicken broth, using a spatula to scrape up the fond (browned bits stuck to the bottom of the pan). Bring the broth to a simmer and let reduce for 30 seconds.
Step 10: Add cream, whisking to combine. Reduce the heat and let simmer for 5 minutes. If the mixture is getting too thick (it shouldn’t, but just in case), add a splash more broth to thin it out.
Step 11: Reduce the heat to low, then add the shrimp to poach. The amount of time it will take to cook the shrimp depends on the size. When they are pink and opaque, remove the pan from heat.
Step 12: Add fresh lemon juice to brighten up the shrimp and sauce.
Step 13: Plate grits, followed by shrimp. Feel free to add another squeeze of lemon juice, then garnish with fresh thyme and basil (if using). Enjoy!
Expert Tips
- Stir constantly as you add the grits to the boiling liquid so you don’t end up with a large clump.
- Don’t overcook the shrimp! They’re done as soon as they are pink and opaque.
FAQs
More Seafood Recipes
- Easy Keto Jambalaya
- Crockpot Red Beans & Rice
- Cajun Crab & Corn Bisque
- New Orleans Crawfish Bread (No Mayo!)
If y’all tried this sumptuous recipe for our Creamy Shrimp and Grits, holler and let us know how it turned out for you by giving us a ⭐️⭐️⭐️⭐️⭐️ rating and commenting below. You can also always feel free to tag us (@creamcheeseandlemonsqueeze) in your social media posts so we can cheer you on.
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XO,
Anna & Ashley
Ingredients
For the Shrimp
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp crushed red pepper flakes
- 1/2 tsp herbes de provence
- 5 cloves garlic minced
- 1/2 cup red bell pepper diced
- 2-3 tbsp tomato paste
- 2/3 cup low-sodium chicken broth
- 1/2 cup heavy cream
- cayenne pepper to taste
- salt and pepper to taste
- 1 lb large shrimp peeled and de-veined
- 3 springs fresh thyme
- fresh basil, for garnish (optional)
- squeeze of fresh lemon juice
For the Grits
- 2 cups low sodium chick broth, or water
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1/2 cup quick-grits
- 2 tbsp unsalted butter
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp herbes de provence
- 1/4 tsp smoked paprika
- cayenne pepper, to taste
- salt and black pepper, to taste
- 1/3 cup shredded Gruyere cheese can substitute cheddar
Instructions
Shrimp
- In a medium-sized pot, bring the broth (or water, if using), heavy cream, butter, onion powder, garlic powder, herbes de provence, smoked paprika, cayenne, black pepper, pinch of salt (you’ll add more later), and olive oil to a boil over high heat.
- Whisk until combined, and immediately add the grits.
- Reduce heat to low, and whisk for 1 full minute.
- Cover and allow them to cook, stirring occasionally, until creamy and tender — about 10-15 minutes.
- Turn the heat off and stir in the cheese. Cover and set aside.
Grits
- Meanwhile, in a medium-skillet, melt the butter over medium-heat.
- Add the crushed red pepper flakes and herbes de provence. When the butter is hot and foamy, but not browning, add the diced red bell pepper and garlic.
- Cook for 2 minutes, and then add the olive oil.
- Add the tomato paste, and cook until it slightly deepens in color, about 3 to 4 minutes
- Pour in the chicken broth and scrape any bits that might have accumulated on the bottom of the pan.
- Allow the broth to reduce for about 30 seconds, then pour in the heavy cream. Reduce the heat to medium-low, and allow the mixture to simmer for about 5 minutes.
- If the mixture is getting too thick (and it shouldn’t be thick at all), add more broth to thin it out.
- Reduce the heat to low and add the raw shrimp. Allow the shrimp to poach until it’s pink and fully cooked, which will depend on the size shrimp you use.
- Once the shrimp turns pink on all sides, turn off the heat. Freshen it up with lemon juice.
- Plate your creamy grits and pour the shrimp mixture on top. Garnish with fresh thyme, fresh basil, and maybe another squeeze of lemon juice.
- Serve immediately, and enjoy!
One of my favorite southern dishes, this is fast and so flavorful! I’ll be making this again soon, thank you!
I made these shrimp and grits for dinner last night and it was amazing! So flavorful and your tips were so helpful!
This is such a delicious classic meal with amazing flavors! Everything turned out great!
I have tried this recipe and this is very easy to make, so delicious as well! thanks for sharing
Love this Creamy Shrimp & Grits recipe, and can’t wait to make it, never had this recipe before so will make it for dinner. Looks delicious. Thanks for sharing 🙂