Grilled Shrimp and Grits with Smoky Andouille Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A Southern-inspired dish combining tender grilled shrimp with creamy stone-ground grits and a smoky, spicy andouille sausage sauce. This Southern-inspired seafood recipe, ready in about 50 minutes, pairs large shrimp, peeled and deveined, stone-ground grits, water 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 lb large shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups water
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 6 oz andouille sausage, sliced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 3 garlic cloves, minced
• 1 small yellow onion, diced
• 1 cup diced tomatoes with juice
• 1/4 tsp cayenne pepper
• to taste salt
• to taste black pepper
• 2 tbsp chopped scallions

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Instructions

1. Step 1: In a medium saucepan, bring 4 cups water and 1 cup milk to a boil. Slowly whisk in 1 cup stone-ground grits, reduce heat to low and simmer for 20-25 minutes, stirring occasionally until thickened and creamy. Stir in 1 cup shredded sharp cheddar cheese, season with salt to taste, and keep warm.
2. Step 2: While grits cook, heat 1 tbsp olive oil in a skillet over medium heat. Add 6 oz sliced andouille sausage and cook for 5 minutes until browned and slightly crispy. Remove sausage and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and sauté 1 small diced yellow onion with 3 minced garlic cloves for 3-4 minutes until fragrant and translucent.
4. Step 4: Stir in 1 cup diced tomatoes with juice, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper. Simmer the sauce for 8-10 minutes until slightly thickened. Return cooked andouille sausage to the pan, stir to combine and keep warm.
5. Step 5: Preheat grill or grill pan to medium-high heat. Toss 1 lb large shrimp with salt, black pepper, and a drizzle of olive oil. Grill shrimp for 2-3 minutes per side until pink and opaque.
6. Step 6: To serve, spoon warm cheesy grits onto plates, top with grilled shrimp, and spoon smoky andouille tomato sauce over the top. Garnish with 2 tbsp chopped scallions for freshness.