Print

Creamy Shrimp & Grits Recipe with Zesty Corn Salsa for Easy Dinner

creamy shrimp and grits - featured image
Print Recipe

A comforting and easy-to-make dish featuring creamy stone-ground grits topped with perfectly seasoned shrimp and a bright, zesty corn salsa. Ready in under 30 minutes, it’s perfect for casual dinners or gatherings.

Ingredients

Scale
  • 1 cup stone-ground grits
  • 4 cups water or low-sodium chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 2 tablespoons unsalted butter, softened
  • Salt and pepper to taste
  • ½ cup whole milk or cream
  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or unsalted butter
  • 1 tablespoon fresh lemon juice
  • 1 cup fresh or frozen corn kernels
  • 1 small red bell pepper, finely diced
  • ¼ cup red onion, finely diced
  • 1 jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • 1 tablespoon fresh lime juice
  • Salt and pepper to taste

Instructions

  1. Bring 4 cups of water or chicken broth to a boil in a medium saucepan over medium-high heat. Slowly whisk in 1 cup of stone-ground grits to avoid clumps.
  2. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally until thick and creamy. If it gets too thick, stir in a bit more water or milk.
  3. Once the grits are cooked, stir in 2 tablespoons softened butter, 1 cup shredded sharp cheddar cheese, and ½ cup whole milk or cream. Season with salt and pepper to taste. Keep warm on very low heat.
  4. In a bowl, toss 1 pound peeled and deveined shrimp with 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon cayenne pepper (if using), and salt and black pepper. Ensure all shrimp are evenly coated.
  5. Heat 2 tablespoons olive oil or butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Avoid overcrowding the pan; cook in batches if needed.
  6. Once done, squeeze fresh lemon juice over the shrimp and remove from heat.
  7. In a mixing bowl, combine 1 cup corn kernels, 1 small diced red bell pepper, ¼ cup finely chopped red onion, 1 minced jalapeño (if using), and 2 tablespoons chopped cilantro.
  8. Add 1 tablespoon fresh lime juice, salt, and pepper. Stir well and let sit for a few minutes to meld flavors.
  9. Spoon creamy grits onto plates or shallow bowls. Top with a generous portion of sautéed shrimp, then add a scoop of the zesty corn salsa on the side or over the top. Serve immediately while warm.

Notes

Stir grits regularly to prevent lumps and scorching. Remove shrimp from heat as soon as they turn pink and opaque to avoid overcooking. Let corn salsa sit for 10-15 minutes before serving to meld flavors. For dairy-free, substitute butter, cheese, and milk with plant-based alternatives. For extra char, sauté corn before mixing into salsa.

Nutrition

Keywords: shrimp and grits, creamy grits, zesty corn salsa, easy dinner, quick shrimp recipe, southern cuisine, gluten-free, dairy-free option

Find it online: https://larameals.com/creamy-shrimp-and-grits-recipe-with-zesty-corn-salsa-for-easy-dinner/