Beer-Battered Shrimp and Grits
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 peeled and deveined 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 a quick salad or grain on the side. 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.
Ingredients
- 1 lb, peeled and deveined shrimp
- 1/2 cup buttermilk
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal
- 1 cup, chilled beer
- 1 cup stone-ground grits
- 4 cups chicken stock
- 2 tbsp smoked honey
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Step 1: In a bowl, submerge shrimp in buttermilk and let sit for 15 minutes. Drain and pat dry.
- Step 2: In a shallow dish, mix flour, cornmeal, salt, and pepper. Add shrimp and coat evenly.
- 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.
- 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.
- Step 5: Whisk smoked honey into the grits until smooth. Divide grits into bowls, top with shrimp, and drizzle with remaining honey glaze.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
