Blackened Shrimp & Grits

Dinner · Seafood Mains

Blackened Shrimp & Grits

Blackened shrimp with paprika, herbs, and cayenne sit over creamy cheddar-Parmesan grits. A quick broth sauce brings the skillet flavors into each bowl.
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Prep
10 minutes
Cook
45 minutes
Total
55 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist

For The Grits

  • 2½ Cups Chicken Broth (low sodium; 2 cups for grits and 1/2 cup for sauce)
  • 1¼ Cups Milk (fat free)
  • ¼ Cup Water (plus more as needed for the grits)
  • 1 tsp Kosher Salt
  • 1 Cup Grits (stone ground)
  • ½ Tbsp Unsalted Butter
  • 1½ oz Cheddar Cheese (sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping)
  • 1 Tbsp Parmesan Cheese

For the shrimp

  • 1/2 Tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Garlic powder
  • ½ tsp Thyme (Dried)
  • ½ tsp Oregano (dried)
  • ¼ tsp Kosher Salt
  • Olive oil spray (as needed, for shrimp and skillet)
  • ⅛ tsp Ground Black Pepper
  • 24 Jumbo Shrimp (raw, about 1 pound; peeled and deveined)
  • 3 tbsp Green Onions (sliced)
  • 1 Small Lime (cut into wedges)

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Blackened shrimp over cheesy grits

Start the grits first

Stone-ground grits need time to soften. Stir them regularly and add water if they thicken before becoming tender. Cook the shrimp near the end, and keep the pan hot enough to toast the seasoning without burning it.

Adapted from Gina Homolka at Skinnytaste.

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The cooking plan

How to make Blackened Shrimp & Grits.

  1. Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.

  2. Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.

  3. Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.

  4. Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.

  5. Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.

Let’s cook

The full recipe.

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Blackened Shrimp & Grits

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Spice-coated shrimp over cheesy stone-ground grits, finished with a quick skillet sauce, scallions, and lime.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southern
Ingredients Equipment Instructions Notes

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Ingredients
  

For The Grits
  • 2½ Cups Chicken Broth low sodium; 2 cups for grits and 1/2 cup for sauce
  • 1¼ Cups Milk fat free
  • ¼ Cup Water plus more as needed for the grits
  • 1 tsp Kosher Salt
  • 1 Cup Grits stone ground
  • ½ Tbsp Unsalted Butter
  • 1½ oz Cheddar Cheese sharp, freshly grated; 1 ounce for grits, 1/2 ounce for topping
  • 1 Tbsp Parmesan Cheese
For the shrimp
  • ½ Tbsp Paprika
  • ¼ tsp Cayenne Pepper
  • ½ tsp Garlic powder
  • ½ tsp Thyme Dried
  • ½ tsp Oregano dried
  • ¼ tsp Kosher Salt
  • Olive oil spray as needed, for shrimp and skillet
  • ⅛ tsp Ground Black Pepper
  • 24 Jumbo Shrimp raw, about 1 pound; peeled and deveined
  • 3 tbsp Green Onions sliced
  • 1 Small Lime cut into wedges

Equipment

Saucepan
Saucepan
Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Reserve 1/2 cup broth. Bring the remaining 2 cups broth, milk, water, and grits salt to a gentle boil in a saucepan. Whisk in the grits, reduce to low, and cover. Simmer 35–45 minutes, stirring frequently, until tender; add water as needed to keep them creamy.
  2. Stir in butter, Parmesan, and 1 ounce cheddar. Keep warm; reserve the remaining 1/2 ounce cheddar for serving.
  3. Mix paprika, cayenne, garlic powder, thyme, oregano, shrimp salt, and pepper. Pat shrimp dry, lightly coat with olive oil spray, then toss with the spices.
  4. Heat a lightly oiled large skillet over medium-high heat. Add shrimp in one layer, in batches if needed. Cook about 2 minutes per side, until opaque throughout; reduce heat if spices start burning. Transfer to a plate.
  5. Add the reserved 1/2 cup broth to the skillet, scrape up browned bits, and simmer until reduced by about half. Divide grits and shrimp among four bowls. Add sauce, reserved cheddar, scallions, and lime wedges.

Notes

Use stone-ground grits and follow their package guidance if the cooking time differs. Add water as needed; instant grits are not interchangeable here. Cook shrimp toward the end so they stay tender. Darkened spices should smell toasted, not burnt.

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