Shrimp Grits With Corn Salsa (Printable)
Creamy grits topped with spiced shrimp and fresh corn salsa
# What You'll Need:
→ For the Grits
01 - 1 cup stone-ground grits
02 - 4 cups water or low-sodium chicken broth
03 - 1 cup whole milk
04 - 2 tablespoons unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
→ For the Shrimp
08 - 1 pound large shrimp, peeled and deveined
09 - 1 tablespoon olive oil
10 - 2 cloves garlic, minced
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon cayenne pepper
13 - Salt and black pepper to taste
14 - Juice of 1/2 lemon
→ For the Corn Salsa
15 - 1 cup fresh or thawed corn kernels
16 - 1/2 cup cherry tomatoes, diced
17 - 1/4 cup red onion, finely diced
18 - 1 jalapeño, seeded and diced
19 - 1/4 cup fresh cilantro, chopped
20 - Juice of 1 lime
21 - Salt and black pepper to taste
# How-To Steps:
01 - Bring water or broth and milk to a boil in a medium saucepan. Slowly whisk in grits to prevent lumps. Reduce heat to low and simmer for 20–25 minutes, stirring frequently until thickened and creamy. Remove from heat and stir in butter, cheddar cheese, salt, and pepper until smooth and fully incorporated. Keep warm until ready to serve.
02 - Combine corn kernels, diced cherry tomatoes, red onion, jalapeño, and cilantro in a mixing bowl. Add fresh lime juice and season with salt and pepper. Toss gently to combine all ingredients evenly. Adjust seasoning to taste and set aside at room temperature to allow flavors to meld.
03 - Heat olive oil in a large skillet over medium-high heat until shimmering. Add shrimp, minced garlic, smoked paprika, cayenne, salt, and pepper. Sauté for 2–3 minutes per side until shrimp turn pink and opaque throughout. Drizzle with fresh lemon juice just before removing from heat.
04 - Divide warm cheesy grits evenly among serving bowls. Arrange sautéed shrimp on top of the grits. Finish with a generous spoonful of fresh corn salsa over each portion. Garnish with additional cilantro if desired and serve immediately.
# Expert Advice:
01 -
- The corn salsa cuts through the rich grits like sunshine breaking through clouds
- Everything comes together in under an hour but tastes like you spent all day cooking
02 -
- Grits will seize up if you walk away from them, so keep stirring even during that last 5 minutes
- Overcooked shrimp turn rubbery fast, so pull them the second they turn opaque throughout
03 -
- Use chicken broth instead of water for the grits when you want deeper flavor
- Let the grits rest off the heat for 5 minutes before serving for the creamiest texture