There’s something magical about the way buttery shrimp, tangy lemon, and creamy grits come together in one pan. It’s the kind of dish that feels like a warm hug but tastes like a fancy restaurant meal—perfect for those nights when you want comfort and a little elegance. Whether you’re a grits newbie or a seasoned pro, this Lemon Butter Garlic Shrimp and Grits recipe is about to become your new weeknight hero. (And if you’ve ever doubted grits, let me assure you: these aren’t your cafeteria-grade grits. They’re luxuriously smooth, kissed with cheese, and begging for a fork.)
I first fell in love with this combo on a trip to Charleston, where shrimp and grits are practically a religion. Back home, I tweaked the classic with a punch of lemon and extra garlic (because, let’s be real, is there ever enough garlic?). The result? A dish that’s rich but bright, indulgent but balanced—and ready in just 30 minutes. Plus, it’s flexible! Swap in quick-cooking polenta if grits are hard to find, or add a pinch of red pepper flakes if you like heat. Hungry yet? Let’s get cooking!
Why You’ll Love This Lemon Butter Garlic Shrimp and Grits
This isn’t just another shrimp recipe. Here’s why it stands out:
- Fast but fancy: Looks gourmet but comes together faster than takeout.
- Balanced flavors: The lemon cuts through the richness, while garlic adds depth.
- Meal prep friendly: Cook grits ahead and reheat with a splash of broth.
- Versatile: Serve it for brunch, dinner, or even a date night in.
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 (or polenta)
- 4 tbsp butter, divided
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1/2 cup grated Parmesan cheese
- 2 cups chicken or vegetable broth
- Salt, pepper, and fresh parsley to taste
Step-by-Step Instructions
- Cook the grits: Bring broth to a boil, whisk in grits, and simmer for 20–25 minutes, stirring occasionally. Stir in Parmesan and 2 tbsp butter.
- Sauté the shrimp: In a skillet, melt remaining butter over medium heat. Add garlic, then shrimp, cooking 2–3 minutes per side until pink.
- Finish with lemon: Off heat, stir in lemon zest and juice. Spoon shrimp over grits and garnish with parsley.
Pro Tips for the Best Shrimp and Grits
Want to take it up a notch? Try these tricks:
- Use stone-ground grits for the creamiest texture (instant grits can get gluey).
- Don’t overcrowd the shrimp—cook in batches if needed for a perfect sear.
- For extra richness, swap half the broth with heavy cream when cooking grits.
Pair this with a simple green salad with citrus vinaigrette to balance the meal. And if you’re new to Southern cooking, check out my guide to Southern comfort food basics for more inspo!
Frequently Asked Questions
Can I use frozen shrimp? Absolutely! Thaw overnight in the fridge or under cold running water before cooking.
What’s the best grits-to-liquid ratio? For creamy grits, use a 1:4 ratio of grits to liquid (broth, water, or milk).
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.
Can I make this dairy-free? Yes! Use olive oil instead of butter and skip the Parmesan (or use nutritional yeast).
What wine pairs well with shrimp and grits? A crisp Sauvignon Blanc complements the lemon and garlic beautifully.
Is polenta the same as grits? Similar, but polenta is typically made from yellow corn and has a slightly coarser texture. Either works here!
There you have it—a dish that’s as joyful to make as it is to eat. Whether you’re craving a taste of the South or just a break from the usual weeknight rotation, this Lemon Butter Garlic Shrimp and Grits delivers. And hey, if anyone asks how you made something so delicious? Feel free to wink and say, “”Oh, just a little kitchen magic.”” (We’ll keep the 30-minute secret between us.)
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