If you’re looking for a simple shrimp and grits recipe that feels comforting but still fits into a balanced meal, this one is a great option. It combines creamy slow-cooked grits, perfectly seasoned shrimp, and roasted grape tomatoes. This is a meal that is full of flavor without relying on heavy cream, cheese, or a rich sauce.
Traditional shrimp and grits can be delicious, but they can also get pretty heavy depending on how they’re prepared. This version keeps things much simpler. The grits are cooked slowly and finished with just a small amount of butter and salt. This allows their natural flavor and creamy texture to come through. The grape tomatoes are roasted with olive oil, salt, and pepper until they begin to burst and caramelize. This creates a naturally sweet and savory topping that adds plenty of moisture and flavor to the finished dish.
The shrimp are seasoned with a combination of smoked paprika, garlic, onion, thyme. You can add a little cayenne if you like some heat. They only need a few minutes in a hot skillet, making this shrimp and grits recipe surprisingly easy to pull together even on a busy weeknight.
I also love this meal because it gives you a good balance of protein and carbohydrates without requiring a long ingredient list. Each serving includes six ounces of shrimp, making it a protein-forward dinner. And the grits provide a satisfying source of carbohydrates. The roasted tomatoes add color, flavor, and another whole-food ingredient to the plate.
If you think that eating well means giving up comfort food, this recipe proves otherwise. You can build meals around simple, minimally processed ingredients and still create something that feels warm, satisfying, and genuinely enjoyable to eat.
This shrimp and grits recipe serves two, so it’s perfect for an easy dinner at home or a simple date-night meal. And because each component is seasoned well on its own, you don’t need a complicated sauce to make the final dish taste amazing.
Shrimp and Grits
Ingredients
- 12 oz raw shrimp peeled and deveined
- 12 oz grape tomatoes
- .5 cup dry slow-cooking grits
- 1 T butter (divided in two)
- .5 T olive oil
- .5 tsp smoked paprika
- .5 tsp garlic powder
- .25 tsp dried thyme
- .25 tsp onion powder
- .25 tsp salt (Plus more to taste)
- 1/8 tsp black pepper (plus more to taste)
- pinch cayenne optional
Instructions
- Roast the tomatoes. Preheat the oven to 425°F. Toss the grape tomatoes with 1/2 tablespoon olive oil, salt, and pepper. Spread them on a small sheet pan or baking dish.
- Roast for 20–25 minutes, until the tomatoes are blistered, softened, and beginning to burst. For a little more caramelization, let them go another 3–5 minutes.
- Cook the grits. While the tomatoes roast, prepare the 1/4 cup grits using the amount of water called for on the package. Cook slowly, stirring occasionally, until tender and creamy.
- Once cooked, stir in 1/2 tablespoon butter and season with salt. Keep warm over very low heat. If they thicken too much before serving, stir in a splash of hot water.
- Season the shrimp. Pat the shrimp dry. Combine the smoked paprika, garlic powder, onion powder, thyme, salt, black pepper, and optional cayenne. Toss the shrimp with the seasoning until evenly coated.
- Sauté the shrimp.Heat 1/2 tablespoon olive oil or butter in a skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1 1/2–2 minutes per side, just until opaque and curled. Remove from the heat as soon as they're cooked through so they stay tender.
- Divide the grits between two shallow bowls. Top each with 6 oz shrimp and half of the roasted tomatoes. Spoon any juices from the roasted tomato pan over the top too. They'll give the grits a lot of flavor without adding anything else to them.
Notes
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