The grits in this Blackened Shrimp and Cheesy Grits recipe are luxuriously creamy and full of cheddar flavor — a satisfying dinner that’s perfect any night of the week.
Blackened Shrimp and Cheesy Grits
I recently returned from a girls’ trip to Anna Maria Island on Florida’s Gulf Coast, where I sampled plenty of blackened seafood. One stop served shrimp over some of the creamiest, cheesiest grits I’ve tasted. I set out to recreate that dish at home, keeping the rich flavor while lightening the recipe slightly. The result is a comforting plate of cheesy grits topped with spicy, blackened shrimp — bold, coastal flavors with a home-cooked feel.
What Blackened Seasoning Tastes Like
Blackened seasoning is savory and aromatic, with a gentle heat from cayenne. The blend of smoked paprika, garlic powder, dried oregano, and thyme gives the shrimp a warm, herb-forward profile that pairs perfectly with the richness of the grits. You can easily adjust the cayenne to suit your heat preference — milder for kids or those sensitive to spice, stronger if you like more kick.
How to Make Blackened Shrimp and Grits
This recipe is straightforward and takes roughly 30 to 45 minutes from start to finish. While the grits simmer, prepare the shrimp and finish with a quick pan sauce to tie the dish together.
- Season the shrimp: Mix the blackened spices, coat the cleaned shrimp lightly with oil, and rub the spice mix all over.
- Cook the grits: Bring chicken broth, milk, water, and salt to a boil. Slowly whisk in quick-cooking grits and simmer gently until thick and creamy. Finish by stirring in butter, sharp cheddar, and grated Parmesan for a silky, cheesy texture.
- Cook the shrimp: Sear the seasoned shrimp in a hot cast-iron skillet for about 2 minutes per side until the spices darken and the shrimp turn opaque.
- Make the pan sauce: Deglaze the skillet with a splash of broth, cooking briefly until the liquid reduces and concentrates. Spoon the sauce over the shrimp and grits just before serving.
Ingredients
For the Grits
- 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 ounces sharp cheddar cheese, freshly grated, divided
- 1 tablespoon grated Parmesan cheese
For the Shrimp
- 1/2 tablespoon paprika
- 1/4 teaspoon dried cayenne pepper (adjust to taste)
- 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 (for spraying or brushing)
- 24 jumbo shrimp (about 1 lb), cleaned and deveined
- 3 tablespoons sliced scallions, for garnish
- Lime wedges, for serving
Instructions
- In a small bowl, mix the paprika, cayenne, garlic powder, thyme, oregano, salt, and black pepper until well blended.
- Lightly coat the shrimp with olive oil on both sides and rub with the spice mixture so they are evenly seasoned.
- In a medium saucepan, combine 2 cups of the chicken broth, the milk, water, and salt. Bring to a gentle boil, then slowly whisk in the grits so they incorporate without clumping.
- Reduce the heat to the lowest setting, cover with a fitted lid, and simmer for about 28 to 30 minutes. Stir after the first 5 minutes and occasionally thereafter to prevent sticking. Add a splash more water or broth if the grits become too thick.
- The cooked grits should be smooth, with a consistency similar to cream of wheat. Remove from heat and stir in the butter, 1 ounce of the cheddar, and the Parmesan. Keep warm.
- When the grits are nearly ready, heat a large cast-iron skillet over medium-high heat and add a little olive oil. Add the seasoned shrimp and cook about 2 minutes per side, until the spices are fragrant and the shrimp are opaque and cooked through.
- Divide the grits among four plates, sprinkle the remaining cheddar over the grits, and arrange the shrimp on top.
- Add the remaining 1/2 cup chicken broth to the hot skillet to deglaze, scraping up any browned bits. Cook for about 1 minute until reduced by half, then drizzle the pan sauce over each serving.
- Garnish with sliced scallions and serve immediately with lime wedges on the side.
Serving Suggestions
This is a hearty, satisfying entrée on its own, but a simple green side brightens the plate. Try wilted baby spinach with garlic, sautéed green beans, or a crisp mixed salad to balance the richness of the grits and the spice of the shrimp.
Nutrition & Servings
Yield: 4 servings. Serving size: about 6 shrimp with 1 cup grits. Per serving approximate nutrition: 349 calories, 32.5 g protein, 35.5 g carbohydrates, 8 g fat, 2.5 g fiber, and about 694 mg sodium. Adjust ingredients and portion sizes as needed for dietary preferences.
More Shrimp Recipes You’ll Love
- Grilled Shrimp and Panzanella Skewers
- Shrimp Ceviche
- Shrimp and Andouille Sheet Pan Dinner
- Drunken Shrimp
- Zesty Lime and Shrimp Avocado Salad
If you make this recipe, try to plate it hot and fresh so the grits remain creamy and the shrimp stay tender. A squeeze of lime just before eating brightens every bite and highlights the Gulf Coast-inspired flavors.