Shrimp Grits With Corn Salsa (Printer-Friendly)
Creamy grits with seasoned shrimp and fresh corn salsa
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper
13 - Salt and pepper to taste
14 - Juice of 1/2 lemon
→ For the Corn Salsa
15 - 1 cup fresh or thawed corn kernels
16 - 1/2 cup cherry tomatoes, diced
17 - 1/4 cup red onion, finely diced
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - Salt and pepper to taste
# How to Make It:
01 - In a medium saucepan, bring water or broth and milk to a boil. Add grits slowly, whisking constantly. Reduce heat to low and cook, stirring frequently, until thick and creamy (about 20–25 minutes). Stir in butter, cheddar, salt, and pepper until smooth. Keep warm.
02 - In a bowl, toss together corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Adjust seasoning and set aside.
03 - In a large skillet over medium-high heat, heat olive oil. Add shrimp, garlic, smoked paprika, cayenne, salt, and pepper. Cook 2–3 minutes per side until shrimp are pink and opaque. Squeeze lemon juice over shrimp just before removing from heat.
04 - Spoon creamy grits into bowls, top with sautéed shrimp, and finish with a generous spoonful of corn salsa. Garnish with extra cilantro if desired.
# Expert Advice:
01 -
- The combination of warm, cheesy grits against bright, fresh corn salsa hits every comfort food button while feeling surprisingly light
- Smoky paprika shrimp brings restaurant quality elegance to your table in under an hour
02 -
- Stone-ground grits need that low and slow cooking time—rushing them leaves you with a gritty texture that no amount of cheese can fix
- Shrimp go from perfectly cooked to rubbery in seconds, so watch them like a hawk and pull them the moment they turn pink
03 -
- Use low-sodium chicken broth instead of water for the grits—it adds an extra layer of savory flavor that makes the dish taste like it simmered all day
- Pat your shrimp completely dry before seasoning them—moisture creates steam and prevents that gorgeous sear you're after