Shrimp Grits With Corn Salsa (Printable View)

Creamy grits topped with seasoned shrimp and fresh corn salsa.

# Ingredient List:

→ 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 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ For the Shrimp

08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon 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

# How to Prepare:

01 - In a medium saucepan, bring water (or broth) and milk to a boil. Add grits slowly, whisking constantly. Reduce heat to low and cook, stirring frequently, until thick and creamy (about 20–25 minutes). Stir in butter, cheddar, salt, and pepper until smooth. Keep warm.
02 - In a bowl, toss together corn, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Adjust seasoning and set aside.
03 - In a large skillet over medium-high heat, heat olive oil. Add shrimp, garlic, smoked paprika, cayenne, salt, and pepper. Cook 2–3 minutes per side until shrimp are pink and opaque. Squeeze lemon juice over shrimp just before removing from heat.
04 - Spoon creamy grits into bowls, top with sautéed shrimp, and finish with a generous spoonful of corn salsa. Garnish with extra cilantro if desired.

# Expert Suggestions:

01 -
  • The corn salsa cuts through the rich grits like sunshine breaking through clouds
  • Everything comes together in under an hour but tastes like you labored all afternoon
  • That moment when the cheddar melts into the grits is basically kitchen magic
02 -
  • Grits will seize up and get thick if you cook them too early just add a splash of milk to loosen them back up
  • The salsa needs at least 15 minutes to hang out so the flavors can make friends
  • Shrimp go from perfect to rubbery in seconds so have everything else ready before you start cooking them
03 -
  • Char your corn in a dry pan before making the salsa for a smoky depth that people cant quite put their finger on
  • The secret restaurant trick is a tiny splash of heavy cream in your grits right before serving

Go back