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–+ servings

Healthy Shrimp and Grits Recipe for Your Southern Table

Satisfy your cravings with this healthy shrimp and grits recipe. A simple Southern staple that’s light, delicious, and easy to make!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 1
Course: Dinner
Cuisine: American
Calories: 634
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups whole milk
  • 2 cups water
  • 1 ½ teaspoon plus 1 ½ teaspoon plus more to taste, kosher salt, divided
  • 1 cup coarse ground cornmeal polenta
  • ¼ teaspoon plus ¼ tsp. pepper plus more to taste, divided
  • ⅛ teaspoon garlic powder
  • 4 tablespoon plus 1 tablespoon unsalted butter divided
  • 4 oz sharp cheddar cheese shredded
  • 2 tablespoon olive oil
  • 2 shallots finely chopped
  • 1 lb large shrimp de-veined and de-shelled
  • 2 tablespoon balsamic vinegar
  • 1 squeeze of lemon roughly 1 tsp
  • 2 green onions optional, finely sliced

Method
 

  1. Combine milk, water, and 1 1/2 tsp. salt in a deep, medium pot over medium-high heat. Bring to a boil, stirring frequently to prevent scorching.
  2. Slowly whisk in the cornmeal to avoid clumping. Reduce heat, cover, and simmer for 10-15 minutes, stirring often, until the grits reach a creamy consistency.
  3. Heat olive oil in a large sauté pan over medium-high heat. Sauté shallots for 1-2 minutes until translucent. Add shrimp, 1/4 tsp. salt, and 1/4 tsp. pepper, stirring to coat. Cook for 4-5 minutes, stirring occasionally, until the shrimp are opaque.
  4. Check the grits and prepare for finishing.
  5. Remove grits from heat and stir in pepper, garlic powder, and butter. Gradually fold in the cheese until melted. Cover to keep warm and prevent hardening.
  6. Stir balsamic vinegar, a squeeze of lemon, and the remaining 1 tbsp. butter into the shrimp. Remove from heat once combined.
  7. Spoon a portion of grits into a bowl and top with shrimp. Garnish with sliced green onions if desired.

Nutrition

Calories: 634kcalCarbohydrates: 45.7gProtein: 30gFat: 36.6gSaturated Fat: 18.2gCholesterol: 222.2mgSodium: 1146mgFiber: 2.8gSugar: 10.6g

Notes

Grits Consistency: I have found that whisking the cornmeal in a slow, steady stream is the only way to guarantee a perfectly smooth result without any lumps.
Shrimp Timing: I always pull my pan off the heat the moment the shrimp turn opaque and curl into a loose C shape to keep them tender and juicy.
Flavor Balance: I discovered that adding a tiny splash more lemon juice at the very end really brightens the whole dish and makes the sharp cheddar pop.
Storage Tips: If you find yourself with leftovers, I suggest stirring in a little extra milk when reheating the grits to restore their creamy texture.
Cheese Swaps: I occasionally use a smoked gouda instead of cheddar when I want to add a layer of woodsy depth to the base.
Preventing Scorching: I make sure to use a heavy bottomed pot for the grits because I have learned the hard way that milk based liquids love to catch and burn on thin metal.
Prep Shortcut: I like to have my shallots and green onions chopped and ready before I even turn on the stove so I can focus entirely on the grits... they require a bit of love and attention.