Lemon Butter Garlic Shrimp and Grits: A Zesty Southern Comfort Dish
There’s something magical about the way buttery shrimp, bright lemon, and creamy grits come together in one pan. It’s the kind of meal that feels indulgent but comes together in under 30 minutes—perfect for those nights when you’re craving comfort but don’t want to spend hours in the kitchen. Whether you’re a grits enthusiast or a skeptic (I was once one, too!), this Lemon Butter Garlic Shrimp and Grits recipe might just convert you. The tangy citrus cuts through the richness, while the garlic adds that irresistible savory depth we all love.
I first fell for this dish during a weekend trip to Charleston, where shrimp and grits are practically a religion. Back home, I tweaked the classic with a lemony twist to make it feel fresher and a tad lighter. Now, it’s my go-to when I need a meal that’s equal parts impressive and effortless. Serve it for brunch with a mimosa or as a cozy weeknight dinner—it’s versatile like that. Plus, it’s a fantastic way to use up that half-lemon lurking in your fridge (we’ve all been there).
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—ideal for busy weeknights.
- Bright & balanced: The lemon cuts through the richness for a perfect bite.
- Meal prep-friendly: Grits reheat like a dream (hello, next-day leftovers!).
- Customizable: Swap in your favorite herbs or add a pinch of red pepper flakes for heat.
How to Make Lemon Butter Garlic Shrimp and Grits
Ingredients You’ll Need
- 1 lb large shrimp, peeled and deveined
- 1 cup stone-ground grits
- 4 cups chicken or vegetable broth
- 3 tbsp butter, divided
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 1/4 cup grated Parmesan cheese
- Salt, pepper, and fresh parsley to taste
Step-by-Step Instructions
- Cook the grits: Bring broth to a boil, then whisk in grits. Reduce heat and simmer for 20–25 minutes, stirring occasionally, until creamy. Stir in 2 tbsp butter and Parmesan.
- Sauté the shrimp: In a skillet, melt remaining butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Add shrimp, lemon zest, and juice. Cook 2–3 minutes per side until pink.
- Serve: Spoon grits into bowls, top with shrimp, and garnish with parsley and extra lemon wedges.
Pro Tips
For the best results, use stone-ground grits—they have more texture and flavor than instant varieties. If your shrimp are frozen, thaw them overnight in the fridge or in a bowl of cold water for 15 minutes. And don’t skip the lemon zest! It packs a punch of flavor that elevates the whole dish. For more Southern-inspired recipes, try my Slow-Cooked Collard Greens or Flaky Buttermilk Biscuits.
Frequently Asked Questions
Can I use quick grits instead of stone-ground?
Yes, but adjust cooking time per package instructions. Stone-ground grits offer better texture, though!
How do I store leftovers?
Keep shrimp and grits separate in airtight containers for up to 2 days. Reheat grits with a splash of broth to revive creaminess.
What can I substitute for shrimp?
Try scallops or even crispy bacon for a vegetarian twist (skip the seafood broth).
Is this dish gluten-free?
Yes, if you use gluten-free broth. Always check labels to be safe!
Can I make it spicier?
Absolutely! Add a pinch of cayenne or red pepper flakes to the shrimp while cooking.
What wine pairs well with this?
A crisp Sauvignon Blanc or dry Rosé complements the lemon beautifully. Check out Wine Spectator’s picks for budget-friendly options.
There you have it—a dish that’s as comforting as it is vibrant. Whether you’re cooking for yourself or a table full of friends, this Lemon Butter Garlic Shrimp and Grits delivers every time. It’s the kind of recipe that feels special without demanding perfection, and honestly, isn’t that what we all need more of? If you’re craving more quick seafood dinners, my Garlic Butter Salmon is another weeknight hero worth bookmarking. Now, go forth and enjoy those creamy, zesty bites!
PrintLemon Butter Garlic Shrimp and Grits
Description
A Southern-inspired dish featuring succulent shrimp sautéed in a rich lemon butter garlic sauce, served over creamy, cheesy grits. Perfect for brunch or dinner!
Ingredients
For the Crust:
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup fresh lemon juice
- 1/4 cup chicken broth
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- 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 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 thickened.
- 2. Stir in heavy cream, cheddar cheese, and butter. Season with salt. Cover and keep warm.
- 3. Cook the shrimp: Heat olive oil and 2 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. In the same skillet, melt remaining butter. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- 5. Pour in lemon juice and chicken broth, scraping up any browned bits. Simmer for 2-3 minutes until slightly reduced.
- 6. Return shrimp to the skillet, tossing to coat in the sauce. Sprinkle with parsley and season with salt and black pepper.
- 7. Serve shrimp and sauce over warm grits. Garnish with extra parsley if desired.
Notes
For extra richness, substitute half the water with milk when cooking grits. Adjust red pepper flakes for desired spice level. Fresh lemon zest can be added for more citrus flavor.
