Ina Garten Shrimp and Grits Recipe is a classic Southern dish with a gourmet twist. Creamy, buttery grits are topped with perfectly cooked shrimp in a flavorful sauce.
This dish is easy to make at home and impresses guests with minimal effort. Learning how to make Ina Garten Shrimp and Grits gives you a restaurant-quality meal in your own kitchen.
With simple Ingredients for Ina Garten Shrimp and Grits and clear step-by-step instructions, anyone can enjoy this rich and comforting dish.
My Experience With This Recipe
The first time I made Ina Garten Shrimp and Grits Recipe, I was amazed at how simple and delicious it was. The grits cooked creamy and smooth, while the shrimp remained juicy and tender.
The sauce had a perfect balance of garlic, lemon and butter. This recipe quickly became a favorite in my kitchen for weekend brunches or special dinners. It is satisfying, flavorful and looks elegant on the plate.
Recipe Card Info
- Recipe Name: Ina Garten Shrimp and Grits
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Main Course
- Cuisine: Southern / American
- Calories: 400 kcal per serving
Equipment List
- Medium saucepan
- Large skillet
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Whisk
Ingredients You Need for Ina Garten Shrimp and Grits
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 tsp salt
- 3 tbsp butter
- ½ cup shredded sharp cheddar cheese
- 1 lb large shrimp, peeled and deveined
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Pinch of cayenne pepper (optional)
Step-by-Step Guide
Cook the Grits
Bring water or chicken broth to a boil. Add salt and slowly whisk in grits. Reduce heat and simmer until thick, about 20 minutes.
Add Butter and Cheese
Once grits are creamy, stir in butter and cheddar cheese. Mix until smooth and melty. Keep warm while cooking shrimp.
Prepare the Shrimp
Pat shrimp dry and season with salt, pepper and optional cayenne. Dry shrimp cook better and have more flavor.
Cook Shrimp in Skillet
Heat olive oil over medium heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from skillet.
Make the Sauce
In the same skillet, add minced garlic and sauté for 30 seconds. Add chicken broth and lemon juice. Stir to scrape up browned bits.
Combine Shrimp and Sauce
Return shrimp to the skillet. Toss in the sauce and cook 1–2 minutes to coat well.
Plate the Dish
Spoon creamy grits onto plates. Top with shrimp and drizzle with sauce. Sprinkle chopped parsley for color and freshness.
Tips to Make the Best Ina Garten Shrimp and Grits
- Use stone-ground grits for authentic texture and flavor.
- Keep stirring grits to prevent lumps.
- Cook shrimp just until pink to avoid rubbery texture.
- Use fresh lemon juice for a bright, tangy flavor.
- Serve immediately for best taste and presentation.
Common Mistakes to Avoid
- Overcooking shrimp makes them tough and rubbery.
- Adding cheese too early can make grits grainy.
- Not seasoning grits results in bland flavor.
- Skipping stirring grits can cause lumps or burning.
- Using old shrimp reduces freshness and taste.
Serving Suggestions
Ina Garten Shrimp and Grits Recipe pairs well with a fresh green salad or roasted vegetables. Serve with crusty bread to soak up the sauce.
A crisp white wine enhances the meal and balances the richness of the grits. This dish works perfectly for brunch, lunch or dinner and impresses guests with minimal effort.
Variations You Can Try
- Add crispy bacon for smoky flavor.
- Stir in sautéed bell peppers or onions.
- Use smoked paprika for a deeper, spicy taste.
- Swap cheddar for Parmesan for a different cheesy flavor.
- Serve over creamy polenta instead of grits for a twist.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat grits gently on the stove with a splash of milk or water.
- Reheat shrimp quickly in a skillet to prevent overcooking.
- Avoid microwaving shrimp too long, it will become rubbery.
- For make-ahead meals, keep sauce separate and combine before serving.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 400 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbohydrates | 35 g |
| Fiber | 2 g |
| Sodium | 600 mg |
Health Benefits
Ina Garten Shrimp and Grits Recipe provides lean protein from shrimp and calcium from cheese. Stone-ground grits are rich in complex carbohydrates for energy.
Using fresh herbs, garlic and lemon juice adds vitamins and antioxidants. This dish is balanced, hearty and satisfying while offering nutrients that support a healthy diet.
Ina Garten Shrimp and Grits Recipe
Ingredients
- 1 cup stone-ground grits
- 4 cups water or chicken broth
- 1 tsp salt
- 3 tbsp butter
- ½ cup shredded sharp cheddar cheese
- 1 lb large shrimp peeled and deveined
- Salt and black pepper to taste
- 2 tbsp olive oil
- 2 cloves garlic minced
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tbsp chopped fresh parsley
- Pinch of cayenne pepper optional
Instructions
Cook the Grits
- Bring water or chicken broth to a boil. Add salt and slowly whisk in grits. Reduce heat and simmer until thick, about 20 minutes.
Add Butter and Cheese
- Once grits are creamy, stir in butter and cheddar cheese. Mix until smooth and melty. Keep warm while cooking shrimp.
Prepare the Shrimp
- Pat shrimp dry and season with salt, pepper and optional cayenne. Dry shrimp cook better and have more flavor.
Cook Shrimp in Skillet
- Heat olive oil over medium heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from skillet.
Make the Sauce
- In the same skillet, add minced garlic and sauté for 30 seconds. Add chicken broth and lemon juice. Stir to scrape up browned bits.
Combine Shrimp and Sauce
- Return shrimp to the skillet. Toss in the sauce and cook 1–2 minutes to coat well.
Plate the Dish
- Spoon creamy grits onto plates. Top with shrimp and drizzle with sauce. Sprinkle chopped parsley for color and freshness.
Notes
- Use stone-ground grits for authentic texture and flavor.
- Keep stirring grits to prevent lumps.
- Cook shrimp just until pink to avoid rubbery texture.
- Use fresh lemon juice for a bright, tangy flavor.
- Serve immediately for best taste and presentation.
FAQs about Ina Garten Shrimp and Grits Recipe
Q1: Can I use frozen shrimp?
Yes, thaw fully and pat dry. Frozen shrimp works well, but fresh gives the best flavor and texture.
Q2: Can I make grits ahead of time?
Yes, cook grits and keep warm. Add butter and cheese just before serving for creaminess.
Q3: Can I make it spicy?
Absolutely! Add cayenne pepper or hot sauce to taste. Adjust carefully for mild or strong heat.
Q4: What wine pairs well with Shrimp and Grits?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the shrimp and buttery grits nicely.
Q5: Can I use other cheeses?
Yes, Parmesan or Gruyère work well. Cheddar adds sharp flavor, while others create different creamy textures.
Final Thoughts
Ina Garten Shrimp and Grits Recipe is an easy, flavorful and comforting Southern dish.
Learning how to make Ina Garten Shrimp and Grits allows you to enjoy restaurant-quality flavors at home. With simple Ingredients for Ina Garten Shrimp and Grits and clear step-by-step instructions, this dish is perfect for brunch, lunch or dinner.
Creamy grits, juicy shrimp and a tangy sauce make this recipe a favorite in any kitchen. Try it today to enjoy a delicious, elegant and satisfying meal.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!