Quick Shrimp and Grits in Under 20 Minutes
Creamy, cheesy grits + garlicky shrimp. Done in 18 minutes. Yes, really.
Shrimp and grits sounds like a weekend project, but it genuinely doesn't have to be. On a tired weeknight when you want something that feels like a real dinner — warm, savory, a little indulgent — this version delivers without the fuss. Quick-cooking grits get stirred together in about ten minutes while garlicky, buttery shrimp come together in the same amount of time in a separate pan. No roux, no long simmer, no special technique. Just honest comfort food that tastes like you tried harder than you did.
Ingredients
- 1 lb large shrimp — peeled and deveined, fresh or thawed from frozen
- 1 cup quick-cooking grits — not instant; look for 5-minute grits
- 3 cup water
- 1 cup whole milk
- 1 oz unsalted butter — about 2 tablespoons; divided
- 3 oz sharp cheddar cheese — freshly shredded; about 3/4 cup
- 4 unit garlic cloves — minced
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper — adjust to taste
- 2 tbsp fresh lemon juice — about 1 lemon
- 2 unit scallions — thinly sliced, for serving
- 1 tsp kosher salt — plus more to taste
- 0.5 tsp black pepper
Method
- 1 Bring 3 cups water and 1 cup milk to a boil in a medium saucepan over medium-high heat. Season with 1 tsp kosher salt.
- 2 Whisk in the quick-cooking grits in a slow, steady stream. Reduce heat to medium-low and cook, stirring frequently, for 5–7 minutes until thick and creamy.
- 3 Remove the grits from heat. Stir in 1 tbsp butter and all of the shredded cheddar until melted and smooth. Taste and adjust salt. Cover and set aside.
- 4 While the grits cook, pat the shrimp dry with paper towels. Season with smoked paprika, cayenne, black pepper, and a pinch of salt.
- 5 Heat a large skillet over medium-high heat. Add the remaining 1 tbsp butter and let it foam.
- 6 Add the shrimp in a single layer. Cook undisturbed for 90 seconds, then flip and cook another 60–90 seconds until pink and just curled. Do not overcook.
- 7 Push the shrimp to one side of the pan. Add the minced garlic to the empty space and cook for 30 seconds, stirring, until fragrant. Toss everything together.
- 8 Remove the pan from heat and squeeze lemon juice over the shrimp. Toss to coat.
- 9 Spoon the cheesy grits into bowls, top with the garlic butter shrimp, and finish with sliced scallions. Serve immediately.
Variations
- Vegetarian swap — Replace the shrimp with 8 oz sliced cremini or portobello mushrooms. Sear them in butter over high heat for 4–5 minutes until golden — they pick up the garlic, paprika, and lemon beautifully.
- Faster swap — Use instant grits (1-minute cook time) instead of quick-cooking grits to shave another 4–5 minutes off. The texture is softer but still works well when loaded with cheese and butter.
- No cheddar? — Swap in cream cheese (2 oz) or Parmesan (1/4 cup) stirred into the grits at the end — both create a rich, creamy base that pairs well with the shrimp.
Notes
Thawed frozen shrimp work perfectly here — just make sure they're fully dry before hitting the pan or they'll steam instead of sear. If your grits thicken too much while you finish the shrimp, stir in a splash of warm water or milk to loosen them back up. Leftover grits firm up significantly in the fridge; reheat with a splash of milk over low heat, stirring until smooth.
Equipment that helps
- Medium saucepan — A deeper pot prevents the grits from splattering as they bubble and thicken.
- Large skillet (12-inch) — A wide surface lets shrimp spread in a single layer so they sear rather than steam.
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