Garlic Butter Shrimp and Grits Recipe | Easy, Creamy & Quick

If you’re craving a cozy, soul-warming meal that feels like a hug in a bowl, Garlic Butter Shrimp and Grits is about to become your new favorite. Tender, garlicky shrimp glide over a bed of creamy, cheesy grits, and every bite brings a little bit of brightness from lemon and fresh herbs. It’s rich without being heavy, comforting without being complicated, and perfect for a relaxed weeknight dinner or a special weekend treat.

What you can expect from this recipe: velvety grits made with broth and milk for extra flavor, plump shrimp seared in a sizzling garlic butter sauce, and a touch of citrus that keeps the dish lively. The steps are straightforward and friendly for home cooks of all levels, and the timing fits neatly into a busy schedule. By the time you set it down on the table, the kitchen will smell like a blend of toasted corn, butter, and roasted garlic—exactly the kind of aroma that draws everyone in for a taste.

Whether you’ve never made grits before or you already love them, this version leans into the best of Southern comfort with a few smart details. With the tips and step-by-step guide below, you’ll be well on your way to a creamy, savory, utterly satisfying dinner that’s guaranteed to make someone ask for seconds.

Why This Garlic Butter Shrimp and Grits Will Win You Over

This dish strikes a balance between everyday ease and restaurant-worthy flavor. The grits are cooked low and slow enough to become silky, then enriched with butter and sharp cheddar for creaminess and depth. On top, shrimp get a quick, high-heat sear to stay juicy, then a swirl of garlic butter, white wine (or broth), and lemon creates a glossy pan sauce that ties everything together.

What makes it special is the contrast: the gentle creaminess of the grits against the bright, savory shrimp. A little smoked paprika adds warmth, while a pinch of cayenne wakes up the palate without overwhelming it. The recipe is also flexible—swap in broth for wine, add a handful of scallions, or sprinkle on bacon for extra smokiness. It’s comfort food with just enough elegance to make it feel like a treat.

What You’ll Need for Garlic Butter Shrimp and Grits

For the Creamy Grits

• 1 cup stone-ground grits (not instant) — The star base; these cook into a plush, creamy texture with a subtle corn sweetness.
• 3 cups low-sodium chicken broth — Adds savory backbone and depth that water alone can’t provide.
• 2 cups whole milk — Brings richness and silkiness for tender, luscious grits.
• 2 tablespoons unsalted butter — For a velvety finish and buttery flavor.
• 1 cup shredded sharp cheddar cheese — Melts into the grits for saltiness and tang; sharp varieties cut through the richness.
• 1/2 teaspoon kosher salt, plus more to taste — Enhances flavor while keeping control over saltiness.
• 1/4 teaspoon freshly ground black pepper — Adds gentle warmth and balances creaminess.

For the Garlic Butter Shrimp

• 1 1/2 pounds large shrimp, peeled and deveined — Meaty, quick-cooking protein that pairs beautifully with buttery sauces.
• 1 teaspoon kosher salt — Seasons the shrimp so they’re flavorful all the way through.
• 1/2 teaspoon smoked paprika — Brings a whisper of smokiness to complement the sweet shrimp.
• 1/4 teaspoon cayenne pepper (optional) — Adds a touch of heat; use more or less to taste.
• 1/2 teaspoon freshly ground black pepper — Provides a subtle bite and rounds out the seasoning.
• 1 tablespoon olive oil — Helps achieve a golden sear without burning the butter.
• 4 tablespoons unsalted butter — The base of the garlic butter sauce; rich and glossy.
• 5 garlic cloves, minced — The aromatic heart of the dish; don’t skimp if you love garlic.
• 1/3 cup dry white wine or chicken broth — Deglazes the pan and creates a flavorful sauce; broth keeps it alcohol-free.
• 1 tablespoon fresh lemon juice, plus wedges for serving — Brightens and balances the richness of the butter and cheese.
• 2 tablespoons chopped fresh parsley — Adds color and freshness at the end.

Optional Finishes

• 3 slices cooked bacon, crumbled — For added smoky crunch.
• 2 scallions, thinly sliced — A fresh, oniony flare that complements the garlic.
• Hot sauce — A splash to wake everything up right before serving.

How to Make Garlic Butter Shrimp and Grits, Step by Step

1. Bring liquids to a simmer: In a medium pot, combine the chicken broth and milk. Warm over medium heat until small bubbles appear at the edges. Do not boil vigorously—gentle heat prevents scorching.
2. Whisk in the grits: Slowly pour the grits into the pot while whisking constantly to avoid lumps. Reduce heat to low so the mixture barely simmers.
3. Cook the grits slowly: Stir frequently with a wooden spoon or spatula, scraping the bottom to prevent sticking. Cook 20–25 minutes, or until thick, creamy, and tender. If they get too thick, whisk in a splash of warm water or milk.
4. Enrich and season: Stir in the butter and cheddar until melted. Season with salt and pepper to taste. Taste as you go—the cheese adds salt, so adjust carefully. Cover and keep warm on the lowest heat, stirring occasionally.
5. Season the shrimp: Pat shrimp dry with paper towels. In a bowl, toss with salt, smoked paprika, cayenne (if using), and black pepper until evenly coated.
6. Sear the shrimp: Heat a large skillet over medium-high. Add the olive oil. When shimmering, add shrimp in a single layer and cook about 1–2 minutes per side, just until pink and opaque. Transfer to a plate. Do this in batches if needed to avoid crowding.
7. Make the garlic butter: Reduce heat to medium. In the same skillet, add the butter. Once melted and foamy, add the minced garlic and cook 30–60 seconds, stirring, until fragrant. Don’t brown the garlic—it should smell sweet and toasty, not bitter.
8. Deglaze and build the sauce: Pour in the white wine (or broth), scraping up any browned bits. Simmer 1–2 minutes to mellow the bite and concentrate flavor.
9. Finish the shrimp: Return the shrimp and any juices to the pan. Add lemon juice and toss to coat in the sauce. Cook 30–60 seconds more, just to warm through. Stir in parsley and remove from heat.
10. Adjust seasoning: Taste the sauce and add a pinch of salt, a grind of pepper, or another squeeze of lemon if desired. Balance is key—you want buttery, garlicky, and bright.
11. Plate the grits: Spoon the warm, creamy grits into shallow bowls. If they’ve thickened while sitting, whisk in a splash of hot water or milk to loosen.
12. Top and serve: Pile the garlic butter shrimp on top of the grits and spoon over extra sauce. Finish with scallions or bacon if you like, plus lemon wedges and a few dashes of hot sauce. Serve immediately while everything is steamy and fragrant.

Cook Time, Prep Time, and When It’s Ready

The grits take the longest, but they’re mostly hands-off once they’re simmering—just stir now and then for creaminess. The shrimp come together in minutes; you can time them to finish right when the grits are perfect. Plan to start the shrimp during the last 10 minutes of the grits’ cooking time so everything is hot and ready together.

When the shrimp are glossy and just cooked through, and the grits are smooth and spoonable, it’s time to plate. If you’re serving guests, keep the skillet on low to hold the shrimp briefly and give the grits a final stir to restore their silky texture.

Helpful Tips to Nail It Every Time

• Choose stone-ground grits: They deliver superior texture and flavor compared to instant. If using quick grits, reduce cook time and add liquid as needed to reach creaminess.
• Heat control is everything: Keep grits at a gentle simmer and the garlic at a mellow sizzle. High heat scorches dairy and turns garlic bitter.
• Whisk at the start: Adding grits slowly while whisking prevents lumps and sets you up for a smooth finish.
• Season in layers: The broth, cheese, and shrimp seasoning all contribute salt. Taste the grits and the sauce before adding more.
• Don’t overcook shrimp: They’re done as soon as they’re pink and slightly firm. Overcooked shrimp turn rubbery, so err on the side of under, then finish in the sauce.
• Balance the richness: A squeeze of lemon or a splash of hot sauce at the table cuts through butter and cheese for a brighter bite.
• Keep grits fluid: If grits stiffen while waiting, whisk in a bit of hot water or milk. They should flow gently off the spoon.
• Make it your own: Swap cheddar for gouda or parmesan, add sautéed mushrooms or spinach to the grits, or top with crispy bacon for texture.
• Alcohol-free option: Use chicken broth instead of wine; you’ll still get a rich, flavorful pan sauce.

Nutritional Snapshot

These values are estimates for one of four servings, prepared as written (without optional bacon). Actual values will vary with brands and exact amounts.

• Calories: approximately 650–700 per serving
• Protein: about 40–45 g
• Carbohydrates: about 35–40 g
• Total Fat: about 32–36 g
• Saturated Fat: about 17–20 g
• Fiber: roughly 1 g
• Sodium: approximately 900–1,100 mg, depending on broth and cheese

If you’d like to lighten things a bit, reduce the butter by a tablespoon or two, use reduced-fat milk, and choose a slightly smaller portion of grits. For a more indulgent version, add bacon crumbles or an extra handful of cheese.

Answers to Common Questions

Can I make the grits ahead of time?

Yes. Cook the grits up to 2 days in advance and refrigerate. Reheat gently on the stovetop with extra milk or water, whisking until smooth. Adjust seasoning before serving.

What’s the best shrimp size for this dish?

Large shrimp (16/20 count) strike the right balance—they stay juicy and meaty but cook fast. If using smaller shrimp, reduce the searing time to avoid overcooking.

How can I make it gluten-free?

The recipe is naturally gluten-free as long as your broth and seasonings are certified gluten-free. Serve as directed and enjoy.

A Warm Closing Thought

There’s something wonderfully reassuring about a bowl of Garlic Butter Shrimp and Grits—simple ingredients layered with care into a dish that feels both familiar and special. As the grits turn silky and the shrimp finish in that fragrant garlic butter, you’ll have a meal that invites everyone to slow down and savor. Share it with the people you love, add your own touches, and make it part of your kitchen’s story. Here’s to many delicious, cozy dinners ahead.