Virginia Beach Coastal Shrimp and Grits with Andouille

By AislePrompt Editorial · Published 2026-07-26 · Updated 2026-07-26

A regional take on classic shrimp and grits, combining plump coastal shrimp with spicy Andouille sausage over creamy, cheesy grits. This American Southern-inspired seafood recipe, ready in about 40 minutes, pairs stone-ground grits, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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

• 1 cup stone-ground grits
• 4 cups water
• 3 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 8 oz, sliced into 1/4-inch rounds Andouille sausage
• 1 lb large, peeled and deveined shrimp
• 2 tbsp olive oil
• 3 cloves, minced garlic
• 1 tsp smoked paprika
• 1 tbsp fresh lemon juice
• 2, thinly sliced green onions

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 to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits, then reduce heat to low and simmer, stirring occasionally, for 20-25 minutes until thickened.
2. Step 2: Stir in 3 tbsp unsalted butter, 1 cup shredded sharp cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper into the grits. Keep warm over low heat.
3. Step 3: Meanwhile, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz sliced Andouille sausage and cook for 4-5 minutes until browned and slightly crispy.
4. Step 4: Add 3 minced garlic cloves and 1 tsp smoked paprika to the skillet, sauté for 30 seconds until fragrant.
5. Step 5: Add 1 lb peeled and deveined shrimp to the skillet, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook for 3-4 minutes until the shrimp turn pink and opaque.
6. Step 6: Remove the skillet from heat and stir in 1 tbsp fresh lemon juice.
7. Step 7: To serve, spoon the cheesy grits into bowls and top with the shrimp and Andouille mixture. Garnish with 2 thinly sliced green onions.