Tupelo Honey Shrimp and Grits Recipe: Southern Creaminess Meets Sweet Heat

Southern cooking at its finest combines rich, creamy grits with perfectly seasoned shrimp. This dish brings a touch of the South to your table with a balance of flavors that feels both comforting and exciting.

The shrimp are coated with tupelo honey, which adds a unique, floral sweetness that complements the savory notes. Grits are cooked low and slow until creamy and smooth, creating the ideal base for the tender, glistening shrimp.

What makes this recipe stand out is the contrast between the sweet heat of the shrimp and the velvety grits. It’s a dish that feels special enough for a weekend brunch but simple enough for a weeknight dinner.

Pair it with a crisp green salad or buttery biscuits to complete the meal. Here’s everything you need to get started.

Ingredients for Tupelo Honey Shrimp and Grits

Rich grits and honey-kissed shrimp come together for a taste of Southern comfort.

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Grits are the soul of this dish. Anson Mills stone-ground are the gold standard (order online if your store doesn’t carry them), but Quaker quick grits work in a pinch. The shrimp need to be large or jumbo—tiny ones shrink too much. Wild-caught Gulf shrimp if you can find them, but farmed is fine. Tupelo honey is pricier than regular, but that floral note is worth it—look for it at Whole Foods or specialty grocers.

No tupelo honey? Regular clover or orange blossom honey still tastes great. Swap cayenne for hot paprika at half the amount if you want milder heat. The heavy cream can be half-and-half (just less rich). No fresh parsley? Cilantro or chives add a nice pop. Shrimp allergies? Try chicken tenders instead—they soak up that honey coating just as well.

Cooked grits thicken as they sit, so add a splash of warm broth if reheating. Leftovers keep 3-4 days in the fridge—store shrimp and grits separately. The flavors actually deepen overnight, making this perfect for meal prep.

Step-by-Step Instructions for Tupelo Honey Shrimp and Grits

This is how I make creamy, dreamy grits with shrimp that’s sweet, spicy, and perfectly tender.

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. Gradually whisk in the 1 cup Stone-Ground Grits to prevent clumping. Reduce the heat to low and let it simmer, stirring often, for 20-25 minutes.

The grits are done when they’re thick, creamy, and pull away from the sides of the pan. Stir in 2 tbsp Unsalted Butter and 0.5 tsp Kosher Salt from the 1.5 tsp Kosher Salt. Cover and keep warm while you cook the shrimp.

Step 2: Season and Sauté the Shrimp

In a large skillet, melt the remaining 2 tbsp Unsalted Butter over medium heat. Add the 1.5 lb Large Shrimp and cook for 1-2 minutes per side until they turn pink and opaque. Don’t overcrowd the pan—work in batches if needed.

Remove the shrimp from the skillet and set aside. In the same pan, add the 3 cloves Garlic Cloves, 1 tsp Smoked Paprika, 0.5 tsp Cayenne Pepper, and the remaining 1 tsp Kosher Salt and 0.5 tsp Freshly Ground Black Pepper. Sauté for 30 seconds until fragrant.

Step 3: Glaze the Shrimp with Tupelo Honey

Return the shrimp to the skillet and pour in the 0.25 cup Tupelo Honey and 1 tbsp Lemon Juice. Stir to coat the shrimp evenly and cook for 1-2 minutes until the shrimp are glossy and the sauce thickens slightly.

Taste and adjust the seasoning if needed, but remember the grits are already salted. The honey should caramelize slightly, giving the shrimp a beautiful sheen and a balance of sweet and spicy flavors.

Step 4: Finish the Grits and Serve

Stir the 0.5 cup Heavy Cream into the cooked grits until fully incorporated. This adds a luxurious richness that pairs perfectly with the shrimp. Spoon the grits into shallow bowls, creating a well in the center for the shrimp.

Arrange the glazed shrimp over the grits and drizzle any remaining honey mixture from the pan on top. Garnish with the 2 tbsp Fresh Parsley and 3 whole Green Onions, thinly sliced. Serve immediately while everything is hot and fragrant.

Make-Ahead Tips for Leftovers

Prep Grits Ahead

Cook the grits completely, then spread them on a baking sheet to cool quickly. Once cooled, transfer to an airtight container and refrigerate for up to 3 days. This method prevents that dreaded skin from forming on top. 💡

Store Shrimp Separately

Cook the shrimp through step 2, then let them cool completely before storing. Keep them in a separate container from the grits to maintain texture. They’ll keep for 2 days in the fridge without losing their tender bite.

Reheat Gently

Warm grits in a saucepan over low heat with a splash of chicken broth to restore creaminess. Stir frequently—this takes about 8-10 minutes. Meanwhile, reheat shrimp in a skillet over medium-low heat for just 2-3 minutes to avoid overcooking.

Freezer-Friendly Grits

Portion cooked grits into freezer bags, flatten, and freeze for up to 1 month. Thaw overnight in the fridge before reheating. I learned this trick after my pot pie disaster—freezing saved many meals since!

Final Assembly

When ready to serve, reheat components separately, then combine. Drizzle with extra tupelo honey and garnish fresh for that just-made look. The flavors meld beautifully overnight, making this perfect for company. ✨

Frequently Asked Questions