{"id":7032316,"date":"2026-08-07T17:19:08","date_gmt":"2026-08-07T17:19:08","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/budget-food\/shrimp-and-grits-budget-bytes\/"},"modified":"2026-08-07T17:19:08","modified_gmt":"2026-08-07T17:19:08","slug":"shrimp-and-grits-budget-bytes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7032316","title":{"rendered":"Shrimp and Grits – Budget Bytes"},"content":{"rendered":"


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There are about a million ways to make Shrimp and Grits, and honestly, I love them all. But this version is my go-to when I want something simple, satisfying, and just bold enough to keep things interesting. It combines creamy, buttery cheddar grits with Cajun-seasoned shrimp and a silky, spicy pan sauce made right in the same skillet. I\u2019m talking about absolute perfection <\/em>here. The result is a steamy bowl of creamy grits, spicy shrimp, and a whole lot of love! This recipe for shrimp and grits is Southern comfort food with attitude, and it all comes together in just 35 minutes.<\/p>\n

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All recipes are rigorously tested in our Nashville Test Kitchen<\/a> to ensure they are easy, affordable, and delicious.<\/em><\/p>\n

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My Favorite Creamy Shrimp Grits<\/h2>\n

Grits are made from dried corn that\u2019s ground into coarse grains, then simmered with liquid until soft and creamy, a little like a savory oatmeal<\/a>. And like oats, there are several different types to choose from. I use old-fashioned grits here because they have more texture than instant grits but still cook quickly enough for an easy meal. They\u2019re unapologetically old-school in the best way! Grits are often served for breakfast, but I\u2019m just as happy eating them for brunch or dinner (especially when they\u2019re loaded with butter and cheddar to make these cheesy grits<\/a> and topped with plump, juicy, well-seasoned shrimp!)<\/p>\n

I cook the shrimp as the grits simmer, so both parts of the meal are ready at about the same time. After coating the shrimp in bold Cajun seasoning, I quickly sear them until lightly golden, then remove them from the skillet so they stay tender and don\u2019t overcook. That same skillet is where the sauce comes together. I saut\u00e9 the onion and garlic in all those flavorful browned bits, sprinkle in a little flour, then add broth and milk to create a silky pan sauce that coats each shrimp. But I don\u2019t stop there! I also stir in a splash of hot sauce because sometimes you need that fiery little spark. I know I do! \ud83d\ude09<\/p>\n

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  1. Save time and money with frozen shrimp. <\/strong>I almost always use frozen, peeled, deveined, tail-off jumbo shrimp because they\u2019re usually less expensive than fresh shrimp, and nearly all the prep work is done. All I have to do is thaw them! For the safest results, thaw frozen shrimp overnight in the refrigerator. When I forget to plan ahead, I place them under cold running water for about 10 minutes instead. Never thaw shrimp on the countertop, in the microwave, or under hot water.<\/li>\n
  2. Keep the grits smooth and creamy. <\/strong>Stir the grits well as you add them to the boiling liquid, then reduce the heat to low right away. Give them a good stir every few minutes as they cook, breaking up any lumps and scraping the bottom of the pot to prevent sticking. If they thicken too much before serving, stir in a splash of warm broth, milk, or water until they\u2019re creamy again.<\/li>\n
  3. Dry the shrimp and use a hot skillet. <\/strong>I pat the shrimp really dry, so they get a good sear, then add them to the skillet once it\u2019s hot, and the oil is shimmering. <\/li>\n
  4. Cook the shrimp in an even layer.<\/strong> Work in batches if needed so each shrimp has direct contact with the skillet. Sear for 1-2 minutes per side, until lightly golden and fully opaque, then remove them quickly so they don\u2019t overcook when warmed in the sauce. You can adjust the heat or add a little more oil as you go if needed. The shrimp should reach an internal temperature of 145\u00b0F before serving.<\/li>\n
  5. Add more vegetables if you\u2019d like. <\/strong>I kept this easy shrimp and grits recipe simple, but feel free to add a few extra veggies! Sliced bell peppers, mushrooms, tomatoes, or okra would all be delicious. Add them in with the onion and cook until tender before sprinkling in the flour. Juicier vegetables, like mushrooms or tomatoes, may need a few extra minutes so their excess moisture can cook away first.<\/li>\n
  6. Adjust the heat to your taste. <\/strong>If you don\u2019t like it spicy, don\u2019t worry! Just omit the hot sauce when making the sauce, and you\u2019ll still have an amazing dish.<\/li>\n<\/ol>\n<\/div>\n

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    Shrimp and Grits<\/h2>\n

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    \n Cost <\/span>$11.68 recipe \/ $2.92 serving<\/span>
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    This easy Shrimp and Grits recipe pairs Cajun-seasoned shrimp with creamy cheddar grits and a savory pan sauce, all ready in 35 minutes.<\/span><\/p>\n<\/p><\/div>\n

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