Pan-Seared Salmon with Savannah-Style Shrimp and Grits

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

This dish combines tender pan-seared salmon with creamy shrimp and grits, inspired by the seafood flavors of Savannah, Georgia. This Southern American-inspired seafood recipe, ready in about 45 minutes, pairs salmon fillets, shrimp, stone-ground grits for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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

• 4 pieces, 6 oz each salmon fillets
• 12 large, peeled and deveined shrimp
• 1 cup stone-ground grits
• 4 cups water
• 1 cup whole milk milk
• 1 cup shredded sharp cheddar cheese
• 4 tbsp divided unsalted butter
• 2 tbsp olive oil
• 3 minced garlic cloves
• 1 tsp smoked paprika
• 2 tbsp lemon juice
• 3 tbsp chopped scallions
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Bring 4 cups water and 1 cup whole milk to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits, reduce heat to low, and simmer, stirring frequently, for 20 minutes until thickened and creamy.
2. Step 2: Stir 2 tbsp unsalted butter and 1 cup shredded sharp cheddar cheese into the cooked grits. Season with salt to taste and keep warm.
3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 4 salmon fillets with salt, black pepper, and 1 tsp smoked paprika. Place salmon skin-side down and cook for 4-5 minutes until the edges are crispy, then flip and cook 3 more minutes until just cooked through. Remove and keep warm.
4. Step 4: In the same skillet, melt 2 tbsp unsalted butter over medium heat. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 12 large peeled and deveined shrimp and cook for 2-3 minutes per side until pink and opaque.
5. Step 5: Remove skillet from heat, stir in 2 tbsp lemon juice and 3 tbsp chopped scallions into the shrimp. Adjust seasoning with salt and pepper.
6. Step 6: Spoon creamy cheddar grits onto plates, top with pan-seared salmon, and arrange shrimp over the salmon. Garnish with extra scallions if desired.