East Texas Shrimp and Grits

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Creamy stone-ground grits topped with pan-seared shrimp in a garlic-herb butter sauce. This southern-inspired seafood ready in about 45 minutes pairs stone-ground grits, water, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 cup stone-ground grits
• 3 cups water
• 1/4 tsp salt
• 1/2 cup shredded sharp cheddar cheese
• 1/4 cup heavy cream
• 1 lb peeled and deveined shrimp
• 2 tbsp butter
• 2 minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1/4 tsp red pepper flakes

Instructions

1. Step 1: In a medium saucepan, bring 3 cups water and 1/4 tsp salt to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and cook uncovered for 25-30 minutes, stirring occasionally, until creamy. Stir in 1/2 cup shredded sharp cheddar cheese and 1/4 cup heavy cream, then set aside.
2. Step 2: Heat 2 tbsp butter in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1/4 tsp red pepper flakes, sautéing for 1 minute until fragrant. Return shrimp to the skillet and toss to coat, then season with salt and pepper to taste.