Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Creamy stone-ground grits layered with perfectly seared shrimp and a smoky, buttery paprika finish that captures the essence of coastal Charleston. This southern-inspired seafood ready in about 50 minutes pairs Stone-ground grits, Chicken stock, Shrimp 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.

★ 4.2 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 Southern cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups chicken stock to a simmer in a medium saucepan over medium heat. Whisk in 1 cup stone-ground grits, reduce heat to low, and cook uncovered for 25-30 minutes, stirring occasionally until thickened and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil 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 from pan and set aside.
  3. Step 3: Melt 3 tbsp unsalted butter in the skillet over medium heat. Stir in 1 tsp smoked paprika for 30 seconds until fragrant, then add 1 tsp lemon zest and 1 tbsp lemon juice. Remove from heat.
  4. Step 4: Serve grits in bowls, top with crispy shrimp, drizzle with smoked paprika butter, and garnish with 2 tbsp chopped parsley.

Frequently asked questions

How long does Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter take to make?

Total time is about 50 minutes (15 min prep + 35 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 Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter?

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 Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter 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 Stone-Ground Grits with Crispy Shrimp and Smoked Paprika Butter?

Southern 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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