A Southern-inspired comfort dish that perfectly balances creamy grits with buttery, garlicky shrimp kissed by lemon and a touch of spice. This recipe captures the essence of soulful Southern cooking while maintaining a touch of refinement — a dish that feels at home both on a casual weeknight and an elegant weekend table.

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Ingredient Breakdown

Choosing the right shrimp is key to achieving tender, flavorful results. Fresh shrimp offer the sweetest flavor, but high-quality frozen shrimp can be just as satisfying when thawed properly and patted completely dry. Keeping the tails intact enhances presentation and adds a subtle brininess as the shrimp cook.

When it comes to the grits, instant varieties save time without sacrificing creaminess. Stone-ground grits, however, reward patience with a richer, more textured bite. Either way, seasoning the water generously and whisking constantly ensures the grits turn out velvety and lump-free.

Real butter and freshly grated Parmesan bring unmatched richness, creating a silky base that ties the entire dish together. Butter adds a luxurious mouthfeel, while Parmesan lends a nutty, savory undertone that deepens with each spoonful. A squeeze of lemon juice cuts through the creaminess, brightening every bite, and parsley adds a fresh pop of color and herbaceous balance.

For those who enjoy a touch of heat, a pinch of cayenne or smoked paprika introduces just enough warmth to complement the shrimp’s sweetness. Alternatively, a sprinkle of extra cheese or a drizzle of infused olive oil can personalize the dish further.

Step-by-Step Cooking Guide

To create perfectly smooth grits, begin by whisking them slowly into boiling water to prevent clumps from forming. Reducing the heat and stirring occasionally allows the mixture to thicken evenly, while butter and Parmesan melt seamlessly into the creamy base. The key is patience — let the grits simmer gently until they reach a silky, spoon-coating consistency.

The shrimp, the star of this dish, require a quick sear to maintain their delicate texture. Cooking them in butter over medium-high heat brings out a golden hue and enhances their natural sweetness. Minced garlic perfumes the skillet as it sizzles, while the optional cayenne introduces depth and a whisper of heat.

Once the shrimp turn pink and opaque, deglaze the pan with a splash of water and a squeeze of lemon juice. The sauce that forms — rich, garlicky, and tangy — clings beautifully to each shrimp. Finishing with fresh parsley lifts the flavors, creating a balance between richness and freshness.

To assemble, spoon the creamy grits into shallow bowls and arrange the shrimp on top. Drizzle the buttery lemon-garlic sauce generously over the surface, letting it pool invitingly around the edges. A final sprinkle of parsley and a wedge of lemon complete a dish that’s as beautiful as it is satisfying.

Recipe Tips

Achieving perfectly cooked shrimp that stay tender and juicy:
Shrimp cook quickly, so remove them from heat as soon as they turn pink and opaque. Overcooking leads to toughness.

How to make extra-creamy grits every time:
Whisk continuously while adding the grits to boiling water, and don’t rush the process. Butter and cheese should be stirred in off-heat for the smoothest texture.

Balancing acidity and salt for a well-rounded flavor:
Taste frequently. Lemon juice provides brightness, but the salt and Parmesan should round out the richness.

Adjusting spice levels for different palates:
Use cayenne lightly or swap it with smoked paprika for a gentler warmth.

Storing leftovers and reheating without losing texture:
Store in separate containers; warm the grits with a splash of milk and the shrimp gently in a skillet with a bit of butter or water.

What to Serve With This Recipe

This dish pairs beautifully with lighter sides that contrast its richness. A simple plate of steamed green beans or roasted asparagus adds freshness, while a crisp garden salad with vinaigrette offers acidity to cleanse the palate. For a more traditional Southern spread, collard greens or cornbread add depth and nostalgia to the meal.

For beverages, a chilled glass of crisp white wine such as Sauvignon Blanc or Pinot Grigio complements the lemon and butter notes. Alternatively, iced tea with a slice of lemon or sparkling water with mint keeps the meal light and refreshing. Garnish ideas like fried shallots, bacon crumbles, or a touch of lemon zest bring extra layers of texture and flavor.

Frequently Asked Questions

Can I use stone-ground or regular grits instead of instant?
Absolutely. Just allow for a longer cooking time and add more liquid as needed for the same creamy texture.

What’s the best way to prevent the grits from clumping?
Always whisk while slowly pouring them into boiling water, and stir frequently during cooking.

How do I keep shrimp from turning rubbery?
Avoid overcooking — shrimp only need a few minutes per side. As soon as they’re opaque, they’re done.

Can I make this recipe ahead of time?
Prepare the components separately and reheat gently before serving to preserve texture and flavor.

What other cheeses can be used besides Parmesan?
Cheddar, Gouda, or even Fontina create a different but equally delicious creamy base.

Creative Variations

A Cajun-inspired version adds bold Creole seasoning and slices of smoky sausage for an extra kick. Those who love garlic butter sauces can enrich the base with an additional pat of butter, creating a luxurious pool for dipping crusty bread. For a more colorful twist, add vegetables like cherry tomatoes, spinach, or sweet corn. A lighter variation swaps in olive oil and reduces the cheese for a fresh, coastal feel.

Lemon Garlic Shrimp and Grits is a dish that celebrates comfort and elegance in equal measure — creamy, zesty, and deeply satisfying. Each spoonful delivers a harmony of buttery texture, citrus brightness, and ocean sweetness. Whether served at brunch or dinner, it’s a timeless favorite that turns any meal into something truly memorable.

Ingredients

1¼ pounds medium shrimp, peeled and deveined (tails intact)
¾ cup instant grits
3 tablespoons unsalted butter
¼ cup grated Parmesan cheese
2 large cloves garlic, minced
Juice of ½ lemon, plus lemon wedges for serving
2 tablespoons roughly chopped fresh parsley
Pinch of cayenne pepper (optional)
Kosher salt and freshly ground black pepper

Instructions

Bring 3 cups of water to a rolling boil in a medium saucepan over high heat. Once boiling, uncover and gradually whisk in the grits to prevent clumping. Season with 1 teaspoon of salt and ½ teaspoon of freshly ground black pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture thickens and the grits become smooth and creamy, about 5 minutes. Stir in the Parmesan cheese and 1 tablespoon of butter until melted and fully incorporated. Taste and adjust the seasoning as needed with salt and pepper, then cover the pan to keep the grits warm while preparing the shrimp.

Pat the shrimp dry with paper towels and season generously with salt and black pepper. In a large skillet, melt the remaining 2 tablespoons of butter over medium-high heat. Add the shrimp, minced garlic, and a pinch of cayenne pepper if desired. Cook for 3 to 4 minutes, tossing occasionally, until the shrimp turn pink and opaque. Be careful not to overcook them — they should remain tender and juicy.

Remove the skillet from the heat and stir in 2 tablespoons of water along with the lemon juice and chopped parsley. Toss well to coat the shrimp evenly in the buttery garlic sauce. Taste and adjust seasoning with a touch more salt or pepper if necessary.

Spoon the warm, cheesy grits into shallow serving bowls. Arrange the shrimp on top and drizzle over the lemon-garlic sauce from the pan. Garnish with fresh parsley and serve immediately with lemon wedges on the side for an extra burst of brightness.