Shrimp Grits With Corn Salsa (Print View)
Creamy cheddar grits topped with spiced shrimp and fresh corn salsa
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tbsp unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ For the Shrimp
08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp cayenne pepper
13 - Salt and pepper to taste
14 - Juice of 1/2 lemon
→ For the Corn Salsa
15 - 1 cup fresh or thawed corn kernels
16 - 1/2 cup cherry tomatoes, diced
17 - 1/4 cup red onion, finely diced
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - Salt and pepper to taste
# Method:
01 - Bring water (or broth) and milk to a boil in a medium saucepan. Gradually whisk in grits to prevent lumps. Reduce heat to low and simmer for 20–25 minutes, stirring frequently until thickened. Remove from heat and stir in butter, cheddar cheese, salt, and pepper until melted and smooth. Keep warm while preparing remaining components.
02 - Combine corn kernels, diced cherry tomatoes, red onion, jalapeño, and cilantro in a mixing bowl. Drizzle with fresh lime juice and season with salt and pepper. Toss thoroughly to combine all flavors. Adjust seasoning to taste and set aside at room temperature to allow flavors to meld.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp, minced garlic, smoked paprika, cayenne, salt, and pepper. Cook for 2–3 minutes per side until shrimp turn pink and opaque throughout. Drizzle with lemon juice just before removing from heat.
04 - Divide warm cheesy grits among four serving bowls. Arrange sautéed shrimp on top of grits. Finish each bowl with a generous spoonful of corn salsa. Garnish with additional fresh cilantro if desired. Serve immediately while grits are hot.
# Insider Tips:
01 -
- The corn salsa cuts through all that rich creaminess like a bright, sunny morning
- One taste and you'll understand why this dish has fed generations through hard winters and joyous reunions
02 -
- I once let my grits sit untouched and they formed a solid mass, so keep them moving and add splashes of water if they tighten up too much
- Overcooked shrimp turn rubbery, so pull them the second they turn pink and opaque, because they'll keep cooking from residual heat
03 -
- Buy shrimp still frozen if you're not cooking same day and thaw them in the refrigerator, never on the counter
- Room temperature grits absorb liquid more evenly, so let your milk and water sit out for twenty minutes before starting