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Easy Shrimp and Grits


This easy shrimp and grits make a perfect weeknight dinner. This recipe has a healthy twist and is made in 30 minutes. It’s filling and comforting without any extra-fuss and requires only 5 main ingredients. The perfect combination of buttery polenta, shrimps with smoked paprika and spinach, makes this a complete and satisfying dish.

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shrimps, grits, and spinach in a white bowl

Key Ingredients

easy_shrimp_and_grits
  • 2 cups of corn grits (polenta)
  • 6 tablespoons of butter
  • 2 1/2 teaspoons sea salt
  • 2 pounds of shrimp , peeled and deveined
  • 2 of smoked paprika
  • 2 cloves of garlic , finely diced
  • 3 cups of spinach , firmly packed

Ingredient Notes

Shrimps. I like to buy these at Trader Joe’s but any raw shrimp will work in this recipe. If possible, choose wild shrimps instead of farm-raised and make sure on the package there is only one ingredient, shrimp, without any additives and preservatives.

Polenta or corn grits that are naturally gluten-free and very tasty.

Spinach and garlic, easy to find at any grocery store.

How to Make It

1. COOK GRITS. Add six cups of water to the pot, add 1 1/2 teaspoon of salt and bring to boil on high heat. Once water is boiling, pour grits, stir well and reduce heat to low. Continue stirring occasionally. When the mixture got thicker, and water evaporated, remove it from the cooktop, add 3 tablespoons of butter, and stir well.

easy_shrimp_and_grits

2. COOK SHRIMPS. Rinse and peel (if needed) shrimps. In a large pan on medium-high heat melt 3 tablespoons of butter, once the pan is hot and butter has melted add shrimps, sprinkle with salt and paprika, half teaspoon of salt, and a teaspoon of paprika per each side. Cook on each side for about 3 minutes till shrimp get pink and not translucent anymore. When shrimps are almost cooked, add minced garlic and simmer for one minute before adding spinach. Add spinach, stir and turn the burner off, cover with a lid and let stand for 1 minute.

easy_shrimp_and_grits

3. COMBINE AND SERVE. In the serving bowl, plate the grits, add shrimps and serve.

Recipe Tips

Make sure to add enough water for cooking grits and continue stirring while cooking.

To save time, buy already peeled and deveined shrimps.

If buying frozen shrimps, to defrost, either place in the fridge overnight or place a package with shrimps in the bowl filled with cold water for 30 minutes.

Did you try this recipe? I love hearing from you! Don’t forget to rate and leave a comment below.

shrimps, grits, and spinach in a white bowl

Easy Shrimp And Grits

Natalia-Flavorful Home
This easy shrimp and grits make a perfect weeknight dinner. This recipe has a healthy twist and is made in 30 minutes. It’s filling and comforting without any extra-fuss and requires only 5 main ingredients. The perfect combination of buttery polenta, shrimps with smoked paprika and spinach, makes this a complete and satisfying dish.
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Prep Time 10 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 677 kcal

Ingredients
  

  • 2 cup corn grits polenta
  • 6 tbsp butter
  • 2 1/2 tsp sea salt
  • 2 pound shrimp peeled and deveined
  • 2 tsp smoked paprika
  • 2 cloves garlic finely diced
  • 3 cup spinach firmly packed

Instructions
 

  • COOK GRITS. Add six cups of water to the pot, add 1 1/2 teaspoon of salt and bring to boil on high heat. Once water is boiling, pour grits, stir well and reduce heat to low. Continue stirring occasionally. When the mixture got thicker, and water evaporated, remove from the cooktop, add 3 tablespoons of butter, and stir well.
  • COOK SHRIMPS. Rinse and peel (if needed) shrimps. In a large pan on medium-high heat melt 3 tablespoons of butter, once the pan is hot and butter has melted add shrimps, sprinkle with salt and paprika, half a teaspoon of salt, and a teaspoon of paprika per each side. Cook on each side for about 3 minutes till shrimp get pink and not translucent anymore. When shrimps are almost cooked, add minced garlic and simmer for one minute before adding spinach. Add spinach, stir and turn the burner off, cover with a lid and let stand for 1 minute.
  • COMBINE AND SERVE. In the serving bowl, plate the grits, add shrimps and serve.

Notes

-Shrimps, I like to buy these at Trader Joe’s but any raw shrimp will work in this recipe. If possible, choose wild shrimps instead of farm-raised and make sure on the package there is only one ingredient, shrimp, without any additives and preservatives.
-Polenta or corn grits that are naturally gluten-free and very tasty.
-Spinach and garlic, easy to find at any grocery store.
-Spices, like smoked paprika and sea salt are usually always available in the pantry.
-Make sure to add enough water for cooking grits and continue stirring while cooking.
-To save time, buy already peeled and deveined shrimps.
-If buying frozen shrimps, to defrost, either place in the fridge overnight or place a package with shrimps in the bowl filled with cold water for 30 minutes.

Nutrition

Calories: 677kcalCarbohydrates: 64gProtein: 54gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 617mgSodium: 3385mgPotassium: 448mgFiber: 2gSugar: 1gVitamin A: 3294IUVitamin C: 16mgCalcium: 364mgIron: 6mg
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Natalia | Flavorful home
Natalia is a recipe developer, food photographer, and home cook. She started Flavorful Home to document easy real food recipes perfect for busy families. She loves creating flavorful and nutritious meals while keeping the cooking process simple and joyful!

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