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Lemon-Garlic Shrimp Grits

  • Veg
    • 45 mins
    • Serves 4
    • Easy



    In the southern part of the United States, grits have become the staple dish. Whether it is breakfast, lunch, or dinner, grits are something everyone wants to indulge in. Many say “the person who has not tried grits, has not lived,” which is why it is important for you to be able to make this staple dish. Recently, the grit recipe that has gained popularity would be the lemon-garlic shrimp grits as this dish celebrates the flavor of each individual ingredient.

    The best part is that this lemon-garlic shrimp grits recipe is super easy to make!

    Health benefits

    Grits have many health benefits. They are rich in protein, healthy fats, folate, minerals, vitamins, and nutrients. Grits help with muscle gain and weight loss.

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    How to Make Lemon-Garlic Shrimp Grits

    1. In a large saucepan, pour in 4 cups of water and bring it to a boil on high heat. Slowly, whisk in the grits, salt, and black pepper. Reduce the heat to low and let the grits simmer until they are soft and thickened, this takes around 30 minutes.
    2. Mix in 1 tablespoon of unsalted butter to the grits, and season with additional salt and black pepper, if need be, and take it off the heat. Place a lid on the pan so the grits stay warm.
    3. Season the shrimp with salt and black pepper.
    4. In a large skillet, on medium high heat, melt 2 tablespoons of unsalted butter. Once it has heated, add the shrimp, garlic, and cayenne pepper. Cook this until the shrimp has lost their pink shade and are not translucent on the inside, this takes 3 to 4 minutes.
    5. Add 2 tablespoons of water to the shrimp, and add the lemon juice and parsley. Taste, and adjust flavor by adding more salt and pepper, if needed.
    6. Portion the cooked grits into serving bowls, top with the shrimp and sauce. Serve with lemon wedges on the side.


    • Originally, grits were known as a type of porridge made with corn maize.
    • In Old English, grits means coarse meal.

    Shrimp and grits originate from southern United States.

    Camelia Smith


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