Texas-Style Shrimp and Grits

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty blend of creamy grits and succulent shrimp, topped with a spicy remoulade for a bold Southern twist. This southern-inspired seafood ready in about 50 minutes pairs (340 g) peeled and deveined shrimp, (60 g) dry grits, (480 ml) whole milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 3.9 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Southern cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium pot, bring 2 cups milk to a simmer. Stir in 1/2 cup grits and cook over low heat for 15-20 minutes, stirring frequently, until thick and creamy. Remove from heat and set aside.
  2. Step 2: In a skillet, melt 2 tbsp butter over medium heat. Add 1 diced onion and 2 minced garlic cloves, sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Add 1 tsp chili powder and 1/2 tsp cayenne pepper, stirring for 30 seconds until aromatic. Stir in 12 oz shrimp, cooking for 2-3 minutes until pink and opaque.
  4. Step 4: In a small bowl, mix 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp hot sauce, and 1/4 cup chopped parsley. Fold into the grits, then top with shrimp mixture.
  5. Step 5: Serve immediately, garnished with additional parsley.

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Frequently asked questions

How long does Texas-Style Shrimp and Grits take to make?

Total time is about 50 minutes (20 min prep + 30 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 Texas-Style Shrimp and Grits?

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 (60 g) dry grits from drying out.

Can I substitute ingredients in Texas-Style Shrimp and Grits?

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 Texas-Style Shrimp and Grits 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 Texas-Style Shrimp and Grits?

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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