Shrimp and Polenta Grits Recipe for Easy Weeknight Dinners

There’s something wonderfully comforting about the combination of creamy polenta grits and succulent shrimp. This dish brings together the best of both worlds: the rich, buttery texture of slow-cooked grits paired with perfectly sautéed, seasoned shrimp.

Whether you’re preparing a cozy weeknight dinner or impressing guests at a weekend brunch, this shrimp and polenta grits recipe delivers a harmonious blend of flavors and textures. The subtle sweetness of the shrimp complements the savory, cheesy grits, making every bite a delight.

Plus, it’s versatile enough to be dressed up with fresh herbs or a spicy kick, depending on your mood.

In this blog post, I’ll walk you through an easy-to-follow recipe that guarantees success even if you’re new to cooking grits or polenta. From selecting the right ingredients to tips on achieving that perfect creamy consistency, you’ll have everything you need to whip up this dish like a pro.

So, grab your apron and let’s dive into the delicious world of shrimp and polenta grits!

Why You’ll Love This Recipe

This shrimp and polenta grits recipe is a crowd-pleaser for many reasons. First, it combines the creamy comfort of polenta grits with the delicate, flavorsome shrimp, creating a well-balanced dish.

It’s quick to prepare yet feels indulgent and special, perfect for both casual dinners and entertaining.

Another reason to love this recipe is its versatility. You can easily customize the spice level, add fresh herbs like parsley or chives, or even mix in some sautéed vegetables for extra nutrition.

The ingredients are simple and easy to find, and the cooking method is straightforward, making it accessible for cooks at any skill level.

Lastly, this dish is incredibly satisfying—rich, comforting, and packed with protein and fiber. It’s a fantastic way to enjoy a Southern-inspired meal with a modern twist.

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 cup whole milk (or heavy cream for richer texture)
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons fresh parsley, chopped (for garnish)
• 1 lemon, cut into wedges (for serving)

Equipment

• Medium saucepan (for cooking polenta)
• Large skillet or frying pan (for sautéing shrimp)
• Wooden spoon or whisk (for stirring polenta)
• Measuring cups and spoons
• Knife and cutting board (for prepping shrimp and garlic)
• Bowl (for marinating shrimp)
• Serving plates or bowls

Instructions

1. Prepare the polenta grits: In a medium saucepan, bring 4 cups of water and 1 teaspoon salt to a boil over medium-high heat.
2. Slowly whisk in 1 cup polenta to avoid lumps. Reduce heat to low and let it simmer, stirring frequently with a wooden spoon or whisk to prevent sticking.
3. Cook the polenta for 25-30 minutes until thick and creamy. Gradually add 1 cup whole milk while stirring to enhance creaminess.
4. Once cooked, stir in 3 tablespoons unsalted butter and 1 cup shredded sharp cheddar cheese until melted and smooth. Cover and keep warm.
5. Prepare the shrimp: While polenta is cooking, place 1 pound peeled and deveined shrimp in a bowl. Add 2 tablespoons olive oil, 3 cloves minced garlic, 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper (if using), and salt and pepper to taste. Toss to coat shrimp evenly.
6. Heat a large skillet over medium-high heat. Add the shrimp mixture and sauté for 2-3 minutes per side until shrimp are pink and cooked through. Avoid overcooking to keep shrimp tender.
7. Assemble the dish: Spoon a generous serving of creamy polenta grits onto each plate or bowl. Top with sautéed shrimp.
8. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an optional bright, zesty finish.

Tips & Variations

“For the creamiest polenta, use a mix of half water and half milk or cream. Stir frequently to avoid lumps and keep it velvety smooth.”

• Swap cheddar cheese for Parmesan or Gruyère for a different flavor profile.
• Add vegetables like sautéed spinach, mushrooms, or roasted bell peppers to the shrimp for extra nutrition and color.
• Spice it up with a dash of hot sauce or red pepper flakes if you like your shrimp spicy.
• Make it gluten-free: Polenta is naturally gluten-free, so this recipe is safe for gluten-sensitive diners.
• Use shrimp tails on for easier eating or remove them for a more elegant presentation.

Nutrition Facts

Serving Suggestions

This shrimp and polenta grits dish pairs wonderfully with a crisp green salad dressed with lemon vinaigrette to balance the richness. You can also serve it alongside roasted asparagus or sautéed kale for a nutritious boost.

For a brunch twist, add a poached egg on top of the shrimp and grits for extra protein and richness. A glass of chilled white wine, such as Sauvignon Blanc or Chardonnay, complements the flavors beautifully.

Conclusion

In summary, this shrimp and polenta grits recipe is a perfect blend of creamy, cheesy comfort and fresh, flavorful seafood. It’s accessible enough for weeknight cooking but impressive enough for special occasions.

With simple ingredients and easy steps, you can create a dish that feels indulgent but is surprisingly quick to pull together.

Don’t hesitate to experiment with different cheese types or spice levels to make this recipe your own. Whether you’re feeding family or entertaining friends, this dish is sure to become a staple in your recipe collection.

Give it a try, and enjoy the rich, satisfying flavors of this Southern-inspired classic with a modern twist!

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