Shrimp Grits With Corn Salsa (Printable)

Creamy cheddar grits with sautéed shrimp and fresh corn salsa

# What You 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 tbsp unsalted butter
05 - 1 cup sharp cheddar cheese, shredded
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ For the Shrimp

08 - 1 lb large shrimp, peeled and deveined
09 - 1 tbsp olive oil
10 - 2 cloves garlic, minced
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp cayenne pepper
13 - Salt and 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 pepper to taste

# Steps:

01 - Bring water (or broth) and milk to a boil in a medium saucepan. Slowly whisk in grits, reduce heat to low, and cook for 20–25 minutes, stirring frequently until thick and creamy. Stir in butter, cheddar, salt, and pepper until smooth. Keep warm.
02 - Toss together corn kernels, cherry tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper in a bowl. Adjust seasoning to taste and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add shrimp, garlic, smoked paprika, cayenne, salt, and pepper. Cook for 2–3 minutes per side until shrimp are pink and opaque. Squeeze lemon juice over shrimp just before removing from heat.
04 - Spoon creamy grits into serving bowls. Arrange sautéed shrimp on top and finish with a generous spoonful of corn salsa. Garnish with additional fresh cilantro if desired.

# Expert Advice:

01 -
  • The combination of creamy and spicy hits every comfort button without feeling heavy
  • Fresh corn salsa cuts through the richness like a bright secret weapon
  • Stone ground grits transform simple ingredients into something restaurant worthy
02 -
  • Grits thicken as they stand, so make them slightly looser than you think they should be
  • Overcooked shrimp become rubbery fast, pull them the moment they turn pink
  • The salsa needs at least ten minutes to let flavors meld together
03 -
  • Prep the salsa first so the flavors have time to develop while you cook everything else
  • Pat shrimp completely dry before searing for the best golden crust
  • Use a whisk when adding grits to boiling liquid to prevent any lumps

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