Charleston Shrimp and Stone-Ground Grits

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

Creamy stone-ground grits smothered with garlic butter shrimp and a hint of smoked paprika for a comforting coastal classic. This southern-inspired seafood ready in about 50 minutes pairs stone-ground grits, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 35 min Serves 4 Southern cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water to a rolling boil. Gradually whisk in 1 cup stone-ground grits and 1/2 tsp salt. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring every 5 minutes until thickened and creamy.
  2. Step 2: Meanwhile, heat 1 tbsp unsalted butter in a large skillet over medium-high heat. Add 12 oz shrimp and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.
  3. Step 3: Add remaining 1 tbsp butter to the skillet, then stir in 3 minced garlic cloves and cook for 1 minute until fragrant but not browned. Add 1/2 tsp smoked paprika and cook for 30 seconds.
  4. Step 4: Return shrimp to the skillet with 1 tbsp lemon juice. Toss gently to coat, then season with 1/4 tsp black pepper. Spoon grits into bowls, top with shrimp mixture, and sprinkle with 2 tbsp chopped parsley.

Frequently asked questions

How long does Charleston Shrimp and Stone-Ground Grits take to make?

Total time is about 50 minutes (15 min prep + 35 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 Charleston Shrimp and Stone-Ground 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 Charleston Shrimp and Stone-Ground 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 Charleston Shrimp and Stone-Ground 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.

What goes well with Charleston Shrimp and Stone-Ground Grits?

Southern seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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