Sautéed Shrimp and Grits with Garlic Butter

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Creamy stone-ground grits topped with pan-seared shrimp in a garlic-herb butter sauce, finished with fresh parsley for bright contrast. This American-inspired seafood recipe, ready in about 40 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 550 calories and feeds 2, 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.

Prep: 20 min Cook: 20 min Serves 2 American cuisine 550 cal/serving

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Ingredients

1 cup Stone-ground grits
4 cups Water
1/2 tsp Salt
2 tbsp Unsalted butter
12 oz Shrimp, peeled and deveined
2 cloves Garlic, minced
1 tsp Fresh thyme leaves
1 tbsp Lemon juice
2 tbsp Fresh parsley, chopped
1/2 tsp Black pepper

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Instructions

Step 1: Bring 4 cups water and 1/2 tsp salt to a simmer in a medium saucepan. Gradually whisk in 1 cup stone-ground grits and reduce heat to low. Cook, stirring occasionally, for 25-30 minutes until thickened, adding more water if too thick.
Step 2: While grits cook, melt 2 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 from skillet and set aside.
Step 3: Add 2 minced garlic cloves and 1 tsp fresh thyme to the skillet, cooking for 1 minute until fragrant. Stir in 1 tbsp lemon juice and 1/2 tsp black pepper. Return shrimp to the skillet and toss to coat. Pour the cooked grits into a serving dish and top with the shrimp mixture. Sprinkle with 2 tbsp chopped parsley.