Lemon Butter Garlic Shrimp and Grits: A Bright, Comforting Classic
There’s something magical about the way buttery shrimp, tangy lemon, and creamy grits come together in this dish. Whether you’re craving a cozy weeknight dinner or a showstopping brunch, this Lemon Butter Garlic Shrimp and Grits recipe is your answer. It’s the kind of meal that feels indulgent but comes together in under 30 minutes—because let’s be honest, we all need those lifesaver recipes in our back pockets.
I first fell in love with shrimp and grits during a trip to Charleston, where it’s practically a religion. But back home in my tiny kitchen, I wanted to recreate that magic with a little extra brightness. A squeeze of lemon and a generous heap of garlic later, this version was born. It’s become my go-to when I need a meal that’s equal parts comforting and vibrant—like a hug from the sun. Plus, it’s flexible! Swap in quick-cooking polenta if grits aren’t handy, or add a pinch of red pepper flakes for heat. (No judgment if you lick the plate.)
Why You’ll Love This Lemon Butter Garlic Shrimp and Grits
This dish is a crowd-pleaser for so many reasons:
- Quick & easy: Ready in 30 minutes flat—perfect for busy nights.
- Bright & balanced: The lemon cuts through the richness for a dish that’s decadent but not heavy.
- Versatile: Serve it for dinner, brunch, or even a fancy-ish lunch.
- Pantry-friendly: Uses simple ingredients you likely have on hand.
How to Make Lemon Butter Garlic Shrimp and Grits
Ingredients You’ll Need
- 1 lb shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 tbsp butter, divided
- 3 cloves garlic, minced
- 1 lemon (zest + juice)
- 2 cups chicken or vegetable broth
- Salt, pepper, and parsley to taste
Step-by-Step Instructions
- Cook the grits: Bring broth to a boil, whisk in grits, and simmer until creamy (about 20 minutes). Stir in 2 tbsp butter and season.
- Sauté the shrimp: In a skillet, melt remaining butter over medium heat. Add garlic, then shrimp, cooking until pink (2–3 minutes per side).
- Finish with lemon: Off heat, stir in lemon zest and juice. Spoon shrimp over grits and garnish with parsley.
Tips for the Best Shrimp and Grits
Want to take this dish to the next level? Try these tricks:
- Use stone-ground grits for the creamiest texture (instant grits can get gluey).
- Don’t overcook the shrimp—they’re done when they curl into a “C” shape.
- Add a splash of white wine to the shrimp for extra depth (or a splash of cream to the grits for luxury).
For more Southern-inspired recipes, check out my flaky buttermilk biscuits—they’re a match made in heaven with this dish!
Variations to Try
This recipe is wonderfully adaptable:
- Spicy: Add cayenne or diced andouille sausage.
- Cheesy: Stir grated cheddar or Parmesan into the grits.
- Vegetarian: Swap shrimp for sautéed mushrooms or crispy chickpeas.
Frequently Asked Questions
Can I use frozen shrimp?
Absolutely! Thaw them overnight in the fridge or under cold water before cooking. Pat dry to avoid excess moisture.
What’s the difference between grits and polenta?
Grits are made from hominy (dried corn treated with alkali), while polenta uses ground yellow corn. Both work here, but grits are traditional. Learn more about grits vs. polenta.
Can I make this ahead?
The grits can sit covered for 20 minutes (stir in extra broth when reheating). Cook shrimp fresh for best texture.
What sides go well with shrimp and grits?
Try a simple sautéed greens or a crisp salad for contrast.
How do I store leftovers?
Store separately for up to 2 days. Reheat grits with a splash of broth to loosen.
Can I use bottled lemon juice?
Fresh is best for brightness, but in a pinch, use 1–2 tbsp bottled juice (adjust to taste).
Whether you’re new to shrimp and grits or a longtime fan, this lemony, garlicky version is sure to become a favorite. It’s the kind of meal that feels special without demanding hours in the kitchen—and isn’t that what we all need more of? Pour yourself a glass of iced tea (or wine, no rules here), dig in, and let those flavors transport you straight to the South. Happy cooking!
PrintLemon Butter Garlic Shrimp and Grits
Description
A creamy, tangy, and savory Southern-inspired dish featuring succulent shrimp sautéed in a lemon butter garlic sauce, served over a bed of rich and cheesy grits. Perfect for brunch or a comforting dinner.
Ingredients
For the Crust:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 3 tbsp unsalted butter
- 1 tbsp olive oil
- 1 lemon, juiced and zested
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped
- For the Grits:
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1/2 cup heavy cream
- 1/2 cup sharp cheddar cheese, shredded
- 2 tbsp unsalted butter
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- 1. Prepare the grits: In a medium saucepan, bring water or chicken broth to a boil. Slowly whisk in the grits and reduce heat to low. Simmer, stirring occasionally, for 20-25 minutes until thick and creamy.
- 2. Finish the grits: Stir in heavy cream, cheddar cheese, and butter. Season with salt and pepper. Cover and keep warm.
- 3. Cook the shrimp: Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for 1-2 minutes per side until pink. Remove shrimp and set aside.
- 4. Make the sauce: In the same skillet, melt remaining butter. Add garlic, lemon zest, and red pepper flakes. Sauté for 30 seconds until fragrant.
- 5. Combine: Return shrimp to the skillet. Add lemon juice and toss to coat. Cook for another minute. Garnish with parsley.
- 6. Serve: Spoon grits into bowls and top with shrimp and sauce. Enjoy immediately.
Notes
For extra richness, substitute half the water with milk when cooking the grits. Adjust red pepper flakes for desired spice level. Freshly grated cheese melts better than pre-shredded.
