Beer-Battered Shrimp and Grits

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy shrimp coated in a light beer batter, served over creamy stone-ground grits and topped with a smoky honey glaze. This southern-inspired seafood (gluten-free) ready in about 55 minutes pairs shrimp, buttermilk, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 25 min Serves 4 Southern cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, submerge shrimp in buttermilk and let sit for 15 minutes. Drain and pat dry.
  2. Step 2: In a shallow dish, mix flour, cornmeal, salt, and pepper. Add shrimp and coat evenly.
  3. Step 3: Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until golden brown, about 3-4 minutes per side. Transfer to a plate.
  4. Step 4: In a pot, bring chicken stock to a boil. Add grits, reduce heat, and simmer for 20-25 minutes until thick and creamy.
  5. Step 5: Whisk smoked honey into the grits until smooth. Divide grits into bowls, top with shrimp, and drizzle with remaining honey glaze.

Frequently asked questions

How long does Beer-Battered Shrimp and Grits take to make?

Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Beer-Battered Shrimp and Grits?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Beer-Battered Shrimp and Grits?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beer-Battered Shrimp and Grits for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Beer-Battered Shrimp and Grits gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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