Lemon Garlic Shrimp and Grits
A quick, protein-packed Southern classic featuring creamy parmesan grits topped with garlicky, lemony sautéed shrimp. Perfect for an easy weeknight dinner or a special brunch, ready in 20 minutes.
Equipment
- 1 Medium saucepan
- 1 Large skillet
- 1 Whisk
- Measuring cups and spoons
- (Optional) Citrus juicer
Ingredients
- ¾ cup instant grits
- 3 cups water
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper divided
- ¼ cup grated Parmesan cheese
- 3 tablespoons unsalted butter divided
- 1 ¼ pounds medium shrimp peeled and deveined (leave tails on)
- 2 large garlic cloves finely minced
- Pinch of cayenne pepper optional, for a little heat
- Juice of half a lemon plus lemon wedges for serving
- 2 tablespoons fresh parsley roughly chopped
Instructions
- Prepare the Grits Base: Bring 3 cups of water to a rolling boil in a medium saucepan over high heat, covered to speed the process. Once boiling, remove the lid and gradually whisk in the instant grits along with half the salt (1/2 teaspoon) and half the pepper (1/4 teaspoon). Lower the heat to medium-low and cook, stirring occasionally to prevent lumps, until the grits thicken and become creamy—about 5 minutes.
- Enrich the Grits: Remove the pan from heat and immediately stir in the Parmesan cheese and 1 tablespoon of butter until melted and fully incorporated. Taste and adjust seasoning with the remaining salt and pepper as needed. Cover the saucepan to keep warm while you prepare the shrimp.
- Season and Sauté the Shrimp: Pat the shrimp dry with paper towels, then season them evenly with salt and pepper. Heat the remaining 2 tablespoons of butter in a large skillet over medium-high heat.Once melted and hot, add the minced garlic and, if using, the cayenne pepper, stirring briefly until fragrant (about 30 seconds).
- Cook the Shrimp: Add the shrimp to the skillet in a single layer. Cook, stirring occasionally, until the shrimp turn pink and are opaque throughout, roughly 3 to 4 minutes total. Avoid overcooking to keep them tender.
- Finish with Lemon and Herbs: Remove the skillet from heat and pour in 2 tablespoons of water along with the fresh lemon juice. Stir gently to create a light sauce that coats the shrimp. Sprinkle the chopped parsley on top and toss to combine. Taste and adjust salt and pepper if necessary.
- Plate and Serve: Divide the warm grits evenly among four shallow bowls. Spoon the lemon-garlic shrimp and their sauce over the grits. Serve immediately with lemon wedges on the side for extra brightness.
Notes
- Instant vs. Regular Grits: Instant grits cook quickly but have a slightly different texture than stone-ground. For a more traditional, hearty feel, use stone-ground grits but increase cooking time accordingly.
- Shrimp Prep: Keeping the tails on adds flavor and makes for an attractive presentation, but you can remove them for easier eating.
- Adjusting Spice: The cayenne pepper is optional. For a milder dish, leave it out or reduce the amount.
- Make Ahead: You can prepare the grits in advance and gently reheat with a splash of water or milk to restore creaminess. Shrimp is best cooked fresh but can be cooked ahead and reheated quickly.
- Serving Suggestions: This dish pairs wonderfully with steamed greens or a crisp side salad for added texture and nutrition.
