Barbecue Shrimp and Grits Recipe: Smoky Spice Over Creamy Stone Ground

This dish brings coastal flavors to your table with smoky barbecue shrimp perfectly paired with creamy stone-ground grits. My pitmaster roots meet French technique in this balanced bite.

The shrimp soak up bold, spicy barbecue flavors while the grits deliver that essential southern comfort. It is the kind of meal that satisfies completely.

Ingredients for Barbecue Shrimp and Grits

Big flavors don’t need a long grocery list. Shrimp, grits, and a few bold staples deliver.

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The shrimp are the star here—wild-caught Gulf shrimp if you can find them (the flavor’s unbeatable). Look for 16-20 count for that perfect bite. Stone-ground grits are non-negotiable for that creamy texture; Anson Mills is my go-to brand. For the barbecue sauce, Stubb’s Original has the right smoky-sweet balance without being cloying.

No Worcestershire? Swap in extra barbecue sauce plus a dash of soy sauce for umami. Fresh out of hot sauce? Cayenne pepper at a pinch works in the sauce. The heavy cream can be half-and-half in a pinch (just less rich). If you’re avoiding dairy entirely, coconut cream adds a nice depth though it changes the flavor slightly.

Leftovers keep 3-4 days in the fridge—reheat the grits with a splash of milk to loosen them up. The shrimp are best fresh but can be stored separately for 2 days. Freeze the grits without the shrimp for up to 3 months.

Step-by-Step Instructions for Barbecue Shrimp and Grits

Here’s how I get that perfect balance of creamy grits and smoky, spicy shrimp.

Step 1: Cook the Grits to Creamy Perfection

Bring the 4 cups chicken broth to a boil in a medium saucepan over medium-high heat. I like to watch for the first bubbles around the edges—that’s your signal to whisk in the 1.5 cups stone-ground grits in a slow, steady stream.

Reduce the heat to low and cook for 20-25 minutes, stirring frequently with a wooden spoon. The grits should thicken to a smooth porridge-like consistency. When they pull away slightly from the sides of the pan, stir in the 0.5 cup heavy cream and 2 tablespoons of the 0.5 cup unsalted butter.

Season with ½ teaspoon of the 1.5 tsp kosher salt and ½ teaspoon of the 1 tsp freshly ground black pepper. Keep the grits warm over low heat, stirring occasionally to prevent a skin from forming.

Step 2: Build the Flavor Base for the Shrimp

In a large skillet over medium heat, melt the remaining 6 tablespoons unsalted butter. Add the 4 cloves minced garlic cloves and sauté for 30-45 seconds until fragrant but not browned. I always press the garlic into the pan with the back of my spoon to release its oils.

Stir in the 1 tsp smoked paprika, 2 tbsp Worcestershire sauce, and 1 tbsp hot sauce. Let this mixture bubble for 1 minute—this blooms the spices and deepens their flavors. The paprika should turn the butter a rich, reddish-gold color.

Pour in the 1 cup barbecue sauce and reduce the heat to low. Simmer for 2-3 minutes, stirring frequently, until the sauce thickens slightly and becomes glossy. This creates a sticky, flavorful base that will cling beautifully to the shrimp.

Step 3: Cook the Shrimp in the Smoky Sauce

Add the 1.5 lb large shrimp to the skillet, arranging them in a single layer. Increase the heat to medium and cook for 2-3 minutes per side, basting the shrimp with the sauce occasionally. You’ll know they’re done when they turn opaque pink and curl into a loose “C” shape.

Don’t overcrowd the pan—if needed, cook the shrimp in batches. Overcrowding will steam the shrimp instead of searing them in the sauce. Sprinkle the remaining 1 tsp kosher salt and ½ tsp freshly ground black pepper over the shrimp as they cook.

Once the shrimp are cooked through, remove the skillet from the heat. The sauce should have reduced slightly, coating the shrimp in a thick, smoky glaze. If it’s too thin, let it simmer for another 1-2 minutes to reach your desired consistency.

Step 4: Plate and Garnish Like a Pro

Spoon a generous portion of the creamy grits into the center of each serving bowl. Arrange the barbecue shrimp on top, ensuring each serving gets an equal amount of sauce. I like to fan out the shrimp for a restaurant-worthy presentation.

Garnish with the 0.25 cup chopped fresh parsley and 3 thinly sliced green onions, scattering them over the shrimp and grits. The fresh herbs add a pop of color and a bright contrast to the rich, smoky flavors.

Serve immediately with the 4 pieces lemon wedges on the side. A squeeze of lemon just before eating cuts through the richness and brightens up every bite. The grits should be smooth and velvety, with the shrimp glistening under their coating of bold, tangy sauce.

Pro Cooking Tips for barbecue shrimp and grits

Shrimp Cooking Precision

Cook shrimp in batches if needed—overcrowding steams rather than sears. I aim for 2-3 minutes per side at medium heat until they curl into a loose “C” shape. The sauce should cling like a glossy coat when done. 🌡️

Sauce Bloom Technique

Let the garlic, smoked paprika, and hot sauce bubble in melted butter for 1 minute before adding barbecue sauce. This blooms the spices for deeper flavor. I press the garlic with my spoon to release its oils.

Grits Stirring Secret

Stir grits frequently with a wooden spoon during the 20-25 minute cook. When they pull from the pan sides, add heavy cream and 2 tbsp butter. This prevents sticking and builds creaminess.

Resting for Flavor

Let the finished shrimp rest in the sauce for 2 minutes off heat. This allows the flavors to meld while the grits stay warm. The sauce will thicken slightly as it cools.

Plating Pro Tip

Fan shrimp over grits in serving bowls for restaurant style. Garnish with parsley and green onions right before serving to keep herbs crisp. Always serve with lemon wedges for brightness. 💛

Frequently Asked Questions