I’ve been making this garlic butter shrimp and grits for years, and it never fails to impress—it’s comfort food at its finest! The secret is cooking creamy grits in chicken stock and milk for incredible flavor, then topping them with plump shrimp swimming in a garlicky butter sauce. Trust me, once you try this restaurant-quality dish at home, it’ll become a regular in your dinner rotation.
| Preparation Time | 5-10 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
| Servings | 4 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1700-1900
- Protein: 90-100 g
- Fat: 80-90 g
- Carbohydrates: 130-145 g
Ingredients
For the grits:
- 1 cup grits (Quaker Old Fashioned)
- 2 cups chicken stock (Swanson)
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the shrimp:
- 1 1/2 lb shrimp (deveined with tails left on)
- 7 tbsp unsalted butter (such as Kerrygold)
- 1 medium shallot, finely minced
- 4 garlic cloves, freshly minced
- 1 tbsp fresh thyme
- 1 1/2 tsp smoked paprika
- 1/4 cup dry white wine
- 1 tbsp Worcestershire sauce
- 1 1/2 tbsp lemon juice
- 1/4 teaspoon cayenne pepper
- 3 tbsp fresh parsley, chopped
- salt to taste
- black pepper to taste
Step 1: Start the Grits Base
- 1 cup grits
- 2 cups chicken stock
- 1 1/2 cups milk
Bring the chicken stock and milk to a boil in a medium saucepan over medium-high heat.
Once boiling, slowly whisk in the grits in a thin stream, stirring constantly to prevent lumps from forming.
This gradual incorporation is crucial for achieving a smooth, creamy texture.
Reduce heat to low and continue stirring frequently for about 25-30 minutes until the grits are tender and have absorbed most of the liquid.
The mixture should pull away from the sides of the pan slightly when it's done.
Step 2: Prepare the Shrimp and Aromatics
- 1 1/2 lb shrimp
- 1 medium shallot, finely minced
- 4 garlic cloves, freshly minced
- 1 tbsp fresh thyme
- 3 tbsp fresh parsley, chopped
While the grits cook, pat the shrimp dry with paper towels—this ensures they'll sear properly and develop a nice color.
Mince the shallot and garlic finely, and chop the fresh parsley and thyme.
Having everything prepped and ready to go is essential since the shrimp cooks quickly and you won't have time to do this once you start cooking.
Step 3: Build the Garlic Butter Sauce
- 7 tbsp unsalted butter
- 1 medium shallot, finely minced
- 4 garlic cloves, freshly minced
- 1 tbsp fresh thyme
- 1 1/2 tsp smoked paprika
- 1/4 cup dry white wine
- 1 tbsp Worcestershire sauce
Melt 7 tablespoons of unsalted butter in a large skillet over medium heat.
Add the minced shallot and cook for about 2 minutes until softened and fragrant.
Then add the garlic, fresh thyme, and smoked paprika, cooking for just 1 minute more—be careful not to let the garlic brown, as it will become bitter.
Pour in the white wine and Worcestershire sauce, stirring to combine all the flavors.
Let this simmer for about 1 minute to cook off some of the alcohol and meld the flavors together.
Step 4: Finish the Grits with Cream
- grits from Step 1
- 1/2 cup heavy cream
- 2 tbsp butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
When the grits are tender and creamy from Step 1, stir in the heavy cream and 2 tablespoons butter, which enriches them and creates a luxurious texture.
Season with salt and black pepper to taste.
Keep the grits warm on low heat, stirring occasionally to prevent sticking.
The grits should have a smooth, pourable consistency—if they get too thick, you can add a splash of warm milk or stock to loosen them up.
Step 5: Cook the Shrimp and Finish the Sauce
- garlic butter sauce from Step 3
- shrimp from Step 2
- 1 1/2 tbsp lemon juice
- 3 tbsp fresh parsley, chopped
- 1/4 teaspoon cayenne pepper
- salt to taste
- black pepper to taste
Increase the heat under your skillet with the garlic butter sauce to medium-high.
Add the dry shrimp from Step 2 and cook for 3-4 minutes, stirring occasionally, until they're pink and cooked through—they should curl slightly when done.
Don't overcook them or they'll become tough and rubbery.
Once the shrimp are done, remove the skillet from heat and stir in the lemon juice and fresh parsley.
Taste and adjust seasoning with additional salt and black pepper as needed.
I always finish with a pinch of cayenne pepper for a subtle heat that complements the richness of the butter sauce.
Step 6: Plate and Serve
- creamed grits from Step 4
- garlic butter shrimp and sauce from Step 5
Divide the creamy grits from Step 4 among serving bowls or plates, creating a small well or base.
Spoon the garlic butter shrimp and sauce generously over the top of each portion.
The sauce should pool into the grits and create a beautiful presentation.
Serve immediately while everything is hot.
Juicy Garlic Butter Shrimp and Grits
Ingredients
Method
- Bring the chicken stock and milk to a boil in a medium saucepan over medium-high heat. Once boiling, slowly whisk in the grits in a thin stream, stirring constantly to prevent lumps from forming. This gradual incorporation is crucial for achieving a smooth, creamy texture. Reduce heat to low and continue stirring frequently for about 25-30 minutes until the grits are tender and have absorbed most of the liquid. The mixture should pull away from the sides of the pan slightly when it's done.
- While the grits cook, pat the shrimp dry with paper towels—this ensures they'll sear properly and develop a nice color. Mince the shallot and garlic finely, and chop the fresh parsley and thyme. Having everything prepped and ready to go is essential since the shrimp cooks quickly and you won't have time to do this once you start cooking.
- Melt 7 tablespoons of unsalted butter in a large skillet over medium heat. Add the minced shallot and cook for about 2 minutes until softened and fragrant. Then add the garlic, fresh thyme, and smoked paprika, cooking for just 1 minute more—be careful not to let the garlic brown, as it will become bitter. Pour in the white wine and Worcestershire sauce, stirring to combine all the flavors. Let this simmer for about 1 minute to cook off some of the alcohol and meld the flavors together.
- When the grits are tender and creamy from Step 1, stir in the heavy cream and 2 tablespoons butter, which enriches them and creates a luxurious texture. Season with salt and black pepper to taste. Keep the grits warm on low heat, stirring occasionally to prevent sticking. The grits should have a smooth, pourable consistency—if they get too thick, you can add a splash of warm milk or stock to loosen them up.
- Increase the heat under your skillet with the garlic butter sauce to medium-high. Add the dry shrimp from Step 2 and cook for 3-4 minutes, stirring occasionally, until they're pink and cooked through—they should curl slightly when done. Don't overcook them or they'll become tough and rubbery. Once the shrimp are done, remove the skillet from heat and stir in the lemon juice and fresh parsley. Taste and adjust seasoning with additional salt and black pepper as needed. I always finish with a pinch of cayenne pepper for a subtle heat that complements the richness of the butter sauce.
- Divide the creamy grits from Step 4 among serving bowls or plates, creating a small well or base. Spoon the garlic butter shrimp and sauce generously over the top of each portion. The sauce should pool into the grits and create a beautiful presentation. Serve immediately while everything is hot.