Grilled Shrimp and Grits Recipe: Smoky Heat With Creamy Stone-Ground Base

There’s a reason grilled shrimp and grits remains a Southern staple—it delivers creamy comfort with smoky depth. This dish balances tender shrimp kissed by flame with rich, stone-ground grits cooked to velvety perfection.

I developed this method after years of perfecting both components separately. The shrimp get a quick marinade in garlic and spice before hitting the grill, while the grits simmer low and slow with butter and cream for maximum richness.

What you’ll achieve is a plate where each element shines: plump, char-kissed shrimp resting on a bed of creamy, buttery grits. The contrast between smoky heat and smooth texture makes every bite unforgettable.

Serve immediately while the shrimp are hot off the grill and the grits still have that fresh-cooked steam. Here’s how to bring this classic together.

Ingredients for Grilled Shrimp and Grits

Stone-ground grits and plump shrimp need just a few extras for that classic Southern bite.

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The shrimp are the star here. Wild-caught Gulf shrimp (16-20 count) gives the best texture and flavor—look for them at Whole Foods or a trusted seafood counter. Stone-ground grits are non-negotiable for that creamy finish; Anson Mills is the gold standard but any brand will work if it’s labeled stone-ground. Don’t skimp on the butter and cream—this is where the richness comes from.

No smoked paprika? Regular paprika plus a pinch of liquid smoke (just a few drops) gets you close. Fresh out of heavy cream? Half-and-half in a pinch, but the texture won’t be as velvety. Shrimp too pricey? Scallops or firm white fish like cod work great with the same marinade. The stock can be swapped for water, but you’ll lose depth—Better Than Bouillon is a solid backup.

Shrimp cook fast, so prep everything else first. Leftover grits thicken as they cool—stir in a splash of warm water or stock to loosen. The dish is best fresh, but you can store components separately in the fridge for 1-2 days (the shrimp lose texture after that).

Step-by-Step Instructions for Grilled Shrimp and Grits

Here’s the method. Straightforward, tested, works every time.

Step 1: Marinate the Shrimp for Maximum Flavor

In a large bowl, toss the 1.5 lb large shrimp with 3 tbsp olive oil, 2 tsp smoked paprika, 0.5 tsp cayenne pepper, 1 tsp black pepper, and 4 cloves minced garlic cloves. I press the garlic into the shrimp to ensure every piece gets coated.

Add 1 tsp salt and the 2 tbsp lemon juice to the mix. Let it sit for 15-20 minutes at room temperature. This marinade builds layers of smoky, spicy, and tangy flavors that will shine after grilling.

Step 2: Cook the Stone-Ground Grits to Creamy Perfection

In a medium saucepan, bring the 4 cups chicken stock to a boil over medium-high heat. Slowly whisk in the 1.5 cups stone-ground grits, reducing heat to medium-low to prevent splattering. Stir frequently to avoid lumps.

After 15 minutes, stir in 0.5 cup butter and 0.5 cup heavy cream. Continue cooking for another 10-15 minutes until the grits are thick and creamy, pulling away from the sides of the pan. Season with the remaining 0.5 tsp salt.

Step 3: Grill the Shrimp Until Just Opaque

Heat your grill or grill pan to medium-high heat. Thread the marinated shrimp onto skewers or grill them directly on the grates. Cook for 2-3 minutes per side until the shrimp turn pink and opaque with light grill marks.

Don’t overcook—shrimp go from perfect to rubbery fast. As soon as they curl into a loose “C” shape and feel firm to the touch, they’re done. Transfer to a plate and tent with foil to keep warm.

Step 4: Assemble and Garnish for a Restaurant-Worthy Dish

Spoon the creamy grits into shallow bowls, creating a well in the center. Arrange the grilled shrimp on top, letting them nestle slightly into the grits. This ensures every bite gets a taste of both components.

Garnish with thinly sliced 3 whole green onions and 0.25 cup chopped fresh parsley for a pop of color and freshness. The herbs cut through the richness and add a bright finish to the dish.

Troubleshooting This Recipe

Shrimp Overcooked?

If your shrimp turned rubbery, you likely left them on the grill too long. Shrimp cook in 2-3 minutes per side at medium-high heat. Pull them off as soon as they curl into a loose “C” shape. I use a timer to avoid distraction. 🔥

Grits Too Thin

Stone-ground grits need time to absorb liquid. If they’re soupy after 25-30 minutes, cook them longer. Stir in an extra ¼ cup chicken stock if they thicken too much before the shrimp are ready.

Lumpy Grits

Prevent lumps by whisking constantly while adding grits to boiling stock. If lumps form, switch to a wooden spoon and break them up. A fine-mesh strainer helps too when pouring dry grits.

Shrimp Sticking

Clean and oil your grill grates thoroughly before cooking. Use tongs to flip the shrimp instead of a fork to avoid piercing. I brush the grates with olive oil right before adding the shrimp for extra insurance.

Bland Flavor

If your dish lacks depth, boost the marinade with an extra ½ tsp smoked paprika or a pinch more cayenne. For grits, stir in 1 tbsp butter and a splash of cream at the end. Taste as you go—that’s my secret. 💡

Grits Burned

Stone-ground grits scorch easily. Use a heavy-bottomed pot and keep the heat at medium-low after the initial boil. Stir every 5 minutes to prevent sticking. If they catch, immediately lower the heat and scrape the bottom.

Frequently Asked Questions