Lowcountry Shrimp and Grits with Smoked Tomato Coulis

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Plump shrimp sautéed in garlic and smoked paprika, resting atop creamy stone-ground grits and a vibrant smoky tomato sauce. This lowcountry-inspired seafood ready in about 50 minutes pairs peeled and deveined medium shrimp, stone-ground grits, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 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.

★ 3.7 (13 ratings) Prep: 25 min Cook: 25 min Serves 4 Lowcountry cuisine 580 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, bring 4 cups chicken broth to a gentle simmer, then slowly whisk in 1 cup stone-ground grits, reducing heat to low and stirring constantly for 20 minutes until thickened and creamy, seasoning with 1/2 tsp kosher salt.
  2. Step 2: While grits cook, heat 2 tbsp olive oil in a skillet over medium heat, add 1/2 cup diced red bell pepper and 1/4 cup diced yellow onion, and sauté for 5 minutes until softened.
  3. Step 3: Add 2 minced garlic cloves and 1 tsp smoked paprika to the skillet, stirring for 1 minute until fragrant, then add 1 lb shrimp, cooking for 2-3 minutes per side until pink and opaque.
  4. Step 4: Stir 2 tbsp smoked tomato paste into the skillet, adding 1/4 cup water to create a glossy sauce, then remove from heat and stir in 1 tbsp lemon juice and 1 tsp fresh thyme.
  5. Step 5: Divide cooked grits among plates, top with shrimp mixture, and drizzle with any remaining sauce from the skillet.

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Frequently asked questions

How long does Lowcountry Shrimp and Grits with Smoked Tomato Coulis take to make?

Total time is about 50 minutes (25 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 Lowcountry Shrimp and Grits with Smoked Tomato Coulis?

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 stone-ground grits from drying out.

Can I substitute ingredients in Lowcountry Shrimp and Grits with Smoked Tomato Coulis?

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 Lowcountry Shrimp and Grits with Smoked Tomato Coulis 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 Lowcountry Shrimp and Grits with Smoked Tomato Coulis?

Lowcountry 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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