Smoky Paprika Shrimp with Creamy Cheesy Grits

Why You’ll Love This Recipe

• Classic Southern comfort with a bright, modern twist from lemon and scallions.
• Deep smoky flavor from paprika and garlic without needing bacon.
• Ultra-creamy, cheesy stone-ground grits that feel restaurant-worthy.
• Weeknight-friendly: one skillet for shrimp, one pot for grits.

Grocery List

• Produce: Garlic, lemon, scallions, fresh parsley (optional)
• Dairy: Whole milk, unsalted butter, sharp cheddar, Parmesan
• Pantry: Stone-ground grits, low-sodium chicken broth, olive oil, smoked paprika, cayenne, kosher salt, black pepper, hot sauce (optional), 1 1/2 lb large shrimp

Full Ingredients

Creamy Cheesy Stone-Ground Grits

• 1 cup stone-ground grits (not instant or quick-cooking)
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 2 tbsp unsalted butter
• 1 cup sharp cheddar, shredded (about 4 oz)
• 1/4 cup finely grated Parmesan
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Smoky Paprika–Garlic Shrimp

• 1 1/2 lb large shrimp (16–20 count), peeled and deveined, tails on optional
• 2 tbsp olive oil
• 4 garlic cloves, finely minced
• 1 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (adjust to taste)
• 3/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp finely grated lemon zest (from 1 lemon)

For Finishing

• 1 tbsp olive oil (for searing)
• 2 tbsp unsalted butter (to finish the shrimp/sauce)
• 2 tbsp fresh lemon juice (about 1/2 lemon)
• 1/4 cup low-sodium chicken broth or water (for deglazing)
• 3 scallions, thinly sliced (white and green parts)
• 2 tbsp chopped fresh parsley (optional)
• Hot sauce and lemon wedges, for serving (optional)
• Pinch of smoked paprika, to dust (optional)

Step-by-Step Instructions

Step 1: Marinate the shrimp with paprika, garlic, and lemon zest

In a medium bowl, combine the shrimp with 2 tablespoons olive oil, minced garlic, smoked paprika, cayenne, kosher salt, black pepper, and lemon zest. Toss to coat evenly and refrigerate for 10 minutes while you start the grits. This brief rest seasons the shrimp without “cooking” it in acid.

Step 2: Start the stone-ground grits

In a medium saucepan, bring the chicken broth and milk just to a gentle simmer over medium heat. While whisking, slowly rain in the grits to prevent lumps. Add 1/2 teaspoon salt, reduce heat to low, and cover with the lid slightly ajar to avoid bubbling over.

Step 3: Simmer low and slow, stirring often

Cook the grits at a bare simmer for 20–25 minutes, stirring every 3–4 minutes and scraping the bottom and corners of the pot to prevent sticking. If the grits thicken too quickly, whisk in hot water or more milk, a few tablespoons at a time (up to 1/2 cup), until creamy and tender.

Step 4: Finish the grits with cheese and butter

When the grits are soft and thick, turn off the heat. Stir in 2 tablespoons butter, the cheddar, and Parmesan until smooth and glossy. Season with black pepper and additional salt to taste. Cover to keep warm over the lowest possible heat, or set over a warm burner while you cook the shrimp.

Step 5: Sear the shrimp fast and hot

Heat a large skillet over medium-high until hot. Add 1 tablespoon olive oil, then the shrimp in a single layer (work in two batches if needed). Sear 1–2 minutes per side until lightly charred at the edges and just opaque in the center (internal temperature 120–125°F). Transfer to a plate.

Step 6: Make the quick lemon-butter pan sauce

Return the skillet to medium heat and add 1/4 cup broth or water. Scrape up browned bits and reduce for 30–60 seconds. Stir in the lemon juice and 2 tablespoons butter; swirl until the sauce looks glossy. Return the shrimp to the pan with half the scallions and toss 15–30 seconds to coat. Taste and adjust salt, pepper, or a pinch more cayenne, if desired.

Step 7: Plate and garnish

Spoon generous puddles of creamy grits into warm shallow bowls. Top with the shrimp and all the lemon-butter pan juices. Finish with remaining scallions, parsley (if using), and a light dusting of smoked paprika. Serve immediately with lemon wedges and hot sauce.

Pro Tips

• Stone-ground grits vary: start with a 1:5 grits-to-liquid ratio; add splashes of hot liquid as needed for a lush, spoonable texture.
• Stir often and scrape the corners of the pot—this prevents scorching and keeps grits creamy.
• Pat shrimp dry before marinating for better searing and browning.
• Cook shrimp just to opaque; overcooked shrimp turn rubbery quickly.
• To hold grits silky for service, whisk in a splash of hot milk right before plating.

Variations

• Smoky Bacon: Cook 4–6 slices bacon until crisp; use 1–2 tablespoons drippings to sear the shrimp. Crumble bacon over the top.
• Cajun Style: Swap smoked paprika for 2 teaspoons Cajun seasoning; add a handful of sautéed bell peppers.
• Greens & Tomatoes: Fold a cup of sautéed cherry tomatoes and a handful of wilted spinach into the shrimp just before plating.

Storage & Make-Ahead

Grits: Refrigerate up to 4 days. Reheat gently on the stovetop with 2–4 tablespoons milk or broth per serving, whisking until creamy. Shrimp: Best enjoyed fresh; leftovers keep 1–2 days refrigerated. Rewarm gently over low heat in the pan sauce to avoid overcooking. You can grate cheese and slice scallions up to 2 days ahead; keep covered and chilled.

Nutrition (per serving)

Approx. 670 calories; 38 g protein; 38 g fat; 39 g carbohydrates; 2 g fiber; 1,300 mg sodium. Values are estimates and will vary based on exact ingredients and brands.