Blackened Shrimp and Grits
There’s comfort food, and then there’s the kind of comfort food that wakes up your taste buds and tucks you in at the same time. This Blackened Shrimp and Grits recipe balances creamy, cheesy grits with bold, smoky-seasoned shrimp for a weeknight dinner that feels like a celebration. The grits are cooked slowly in reduced-sodium chicken broth and milk for a rich, familiar base, and the shrimp get a quick but intense sear that locks in flavor. Bright scallions and a squeeze of lime finish the dish, cutting through the richness and adding lift. Below you’ll find the ingredient list followed by clear, step-by-step directions so you can make this at home with confidence.
Why this version works
This take on Blackened Shrimp and Grits keeps things approachable without skimping on flavor. Using reduced-sodium chicken broth and fat-free milk gives the grits a creamy texture and savory backbone while keeping the dish lighter. Quick-cooking grits make the meal fast enough for busy evenings, and a small amount of butter and freshly grated cheeses bring it all together. The spice rub uses pantry staples—paprika, cayenne, garlic powder, thyme, and oregano—so the shrimp have that classic blackened profile without requiring hard-to-find ingredients.
Ingredients
- 2 1/2 cups low sodium chicken broth, divided
- 1 1/4 cups fat free milk
- 1/4 cup water
- 1 teaspoon kosher salt
- 1 cup quick cooking grits, not instant
- 1/2 tablespoon butter
- 1 1/2 oz sharp cheddar cheese, freshly grated, divided
- 1 tablespoon grated Parmesan cheese
- 1/2 tablespoon paprika
- 1/4 teaspoon dried cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- olive oil spray
- 24 Jumbo shrimp, about 1 lb cleaned and deviened
- 3 tablespoons scallions, sliced
- lime wedges, for serving
Prep and timing
Hands-on time: about 20 minutes. Total time: about 35 minutes. This recipe serves 3–4 depending on portion size. Prep the shrimp, grate the cheese, and measure the spices before you start so everything moves quickly once the grits are warming on the stove.
Step-by-step instructions
Follow these clear steps to make the Blackened Shrimp and Grits. The instructions keep the original sequence of building the grits first and then cooking the shrimp, rewritten for clarity and ease.
1. Bring liquids to a simmer
Pour 2 cups of the low sodium chicken broth into a medium saucepan and add the fat free milk and the 1/4 cup water. Warm the mixture over medium heat until it reaches a gentle simmer—small bubbles should appear around the edges but do not let it boil hard. Stir once to combine.
2. Season and add grits
Once the liquid is simmering, stir in the 1 teaspoon kosher salt. Slowly pour in the 1 cup quick cooking grits while continuously whisking or stirring with a wooden spoon to prevent lumps from forming. Reduce the heat so the grits maintain a low simmer.
3. Cook the grits
Let the grits cook uncovered for the time recommended on the quick-cooking package, usually 5–7 minutes, stirring frequently to prevent sticking. The grits should thicken and become creamy as they cook.
4. Finish the grits with butter and cheese
When the grits are thick and creamy, remove the saucepan from the heat. Stir in the 1/2 tablespoon butter until melted, then add 1 ounce of the freshly grated sharp cheddar cheese and the 1 tablespoon grated Parmesan cheese. Stir until the cheeses are fully incorporated and the texture is smooth. If the grits seem too thick, stir in up to the remaining 1/2 cup of the reserved low sodium chicken broth, a little at a time, until you reach your desired consistency.
5. Make the blackening spice
While the grits finish, combine the blackening spice in a small bowl. Add 1/2 tablespoon paprika, 1/4 teaspoon dried cayenne pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix thoroughly so the spices are evenly distributed.
6. Season the shrimp
Pat the 24 jumbo shrimp dry with paper towels. Lightly spray a rimmed baking sheet or plate with olive oil spray and arrange the shrimp in a single layer. Sprinkle the blackening spice mixture evenly over both sides of the shrimp, pressing gently so the seasoning adheres.
7. Cook the shrimp
Heat a large nonstick or cast-iron skillet over medium-high heat until hot. Lightly spray the pan with olive oil spray. Add the seasoned shrimp in a single layer—cook in batches if your skillet isn’t large enough to hold all 24 without crowding. Sear the shrimp for about 1–2 minutes per side, depending on size, until they develop a dark, crisp crust and the flesh turns opaque and firm. Remove the cooked shrimp to a plate and repeat with any remaining shrimp.
8. Assemble and finish
Divide the finished grits among serving bowls. Top each portion with the cooked blackened shrimp. Sprinkle the remaining 1/2 ounce of freshly grated sharp cheddar cheese over the hot shrimp and grits so it melts slightly. Scatter the 3 tablespoons sliced scallions over the top for freshness and crunch. Serve each bowl with lime wedges for squeezing over the shrimp just before eating.
Troubleshooting tips
- If your grits become too thick while standing, whisk in a splash of the reserved broth or a little water to loosen them.
- To avoid overcooked shrimp, remove them from the heat as soon as they turn opaque and curl begins to tighten. They will finish cooking from residual heat.
- If you prefer less heat, reduce the dried cayenne pepper to 1/8 teaspoon or omit it entirely; increase it if you want more kick.
- For extra creaminess, stir an additional 1 tablespoon butter into the cooked grits just before serving.
Make-ahead and storage
You can prepare the grits up to 24 hours in advance, refrigerate, and gently reheat on the stove with a splash of broth or milk to restore creaminess. Cook the shrimp just before serving for best texture. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding liquid as needed, and reheat shrimp briefly in a hot pan to avoid rubbery texture.
Variations and add-ins
- Add cooked and crumbled turkey bacon for a smoky crunch.
- Stir a spoonful of Dijon mustard into the grits for a subtle tang.
- Top with roasted red peppers or cherry tomatoes sauted briefly to add bright color and acidity.
- Swap the sharp cheddar for smoked gouda or Monterey Jack for a different cheese profile.
Serving suggestions
This dish stands on its own as a satisfying dinner but pairs beautifully with a crisp green salad dressed with a citrus vinaigrette to cut through the richness. For brunch, serve alongside a fruit platter and crusty bread.
Final notes
This rendition of Blackened Shrimp and Grits keeps things straightforward and adaptable without sacrificing the soul of the dish. The combination of creamy grits and boldly seasoned shrimp is approachable for cooks of any level and makes a memorable weeknight or weekend meal. The lime and scallions at the end brighten each bite, so don’t skip them.
Enjoy your bowl of Blackened Shrimp and Grits—a little spicy, wonderfully cheesy, and deeply satisfying.
Blackened Shrimp and Grits
Ingredients
Equipment
Method
- In a small bowl, combine the paprika, cayenne, garlic powder, dried thyme, dried oregano, 1/4 teaspoon kosher salt, and black pepper; mix until evenly blended.
- Spritz both sides of the shrimp lightly with olive oil spray and rub to coat, then evenly coat the shrimp with the spice mixture.
- In a medium saucepan, bring 2 cups of the chicken broth, the milk, water, and 1 teaspoon kosher salt to a gentle boil, watching carefully to avoid boiling over.
- Slowly stir in the grits, then reduce heat to the lowest setting, cover, and simmer for 28–30 minutes, stirring after 5 minutes and occasionally thereafter to prevent sticking; add more water if the grits become too thick.
- When the grits are smooth and creamy, remove from heat and stir in the butter, 1 ounce of the grated cheddar, and the Parmesan; keep warm.
- Just before the grits finish, heat a large cast-iron or heavy skillet over medium-high heat and warm briefly with a little oil (or use olive oil spray).
- Add the coated shrimp to the hot skillet and cook until the spices darken and the shrimp turn opaque, about 2 minutes per side.
- Transfer the grits to 4 plates, sprinkle the remaining grated cheddar over each, then arrange the shrimp on top.
- Add the remaining 1/2 cup chicken broth to the skillet to deglaze, cook for about 1 minute over medium heat until reduced by half, and drizzle the pan juices over the plated shrimp and grits.
- Garnish with sliced scallions and serve immediately with lime wedges.
Notes
- Use quick-cooking grits, not instant, for best texture.
- Stir grits occasionally to prevent sticking and burning.
- Adjust cayenne to taste for milder or spicier shrimp.
- Cook shrimp just until opaque to avoid toughness.
