Sautéed Shrimp and Grits with Smoked Paprika
Plump shrimp seared in garlic and cream, served over creamy stone-ground grits with a hint of smoked paprika. This american-inspired one pot ready in about 35 minutes pairs ounces shrimp, tablespoons olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 12 ounces shrimp
- 2 tablespoons olive oil
- 3 cloves, minced garlic
- 1/4 cup heavy cream
- 1/4 cup stone-ground grits
- 2 cups water
- 1/2 teaspoon smoked paprika
- 1 tablespoon butter
- 2 tablespoons grated parmesan
Instructions
- Step 1: Bring 2 cups water to a boil in a medium saucepan, whisk in 1/4 cup stone-ground grits, and simmer on low for 15 minutes until thickened, stirring occasionally.
- Step 2: Heat 2 tablespoons olive oil in a skillet over medium-high heat, add 12 ounces shrimp and 3 minced garlic cloves, and sauté for 3-4 minutes until pink and opaque.
- Step 3: Stir 1/4 cup heavy cream and 1/2 teaspoon smoked paprika into shrimp mixture, cooking for 1 minute until slightly thickened.
- Step 4: Stir 1 tablespoon butter and 2 tablespoons grated parmesan into grits, adjusting consistency with a splash of water if needed.
- Step 5: Serve shrimp mixture over warm grits.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Shrimp and Grits with Smoked Paprika take to make?
Total time is about 35 minutes (10 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 Sautéed Shrimp and Grits with Smoked Paprika?
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 ounces shrimp from drying out.
Can I substitute ingredients in Sautéed Shrimp and Grits with Smoked Paprika?
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 Sautéed Shrimp and Grits with Smoked Paprika 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 Sautéed Shrimp and Grits with Smoked Paprika?
American one pot 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.
What others are saying
- ★★★★★
Best shrimp and grits I've ever made. The smokiness is perfect.
- ★★★★★
So easy and delicious, my whole family loved it. The grits were perfectly creamy.
- ★★★★★
This recipe was a hit at my dinner party! The smoked paprika added such a wonderful depth.
