20-Min Lowcountry Shrimp & Creamy Grits
Buttery stone-ground grits topped with garlicky pan-seared shrimp, fresh herbs, and a squeeze of bright lime. A weeknight version of the Charleston classic that's ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 1 cup quick-cooking grits (or cornmeal polenta)
- 1 lb large shrimp, peeled and deveined
- 4 tbsp butter
- ½ cup sharp cheddar cheese, shredded
- 2 whole fresh limes
- 2 tbsp fresh dill and rosemary sprigs, chopped
Instructions
- 1
Bring 4 cups salted water to a boil in a large pot. Whisk in grits slowly to avoid lumps.
- 2
Stir grits frequently until thick and creamy, about 8–10 minutes. Whisk in 2 tbsp butter and cheese.
- 3
While grits cook, pat shrimp dry. Heat remaining 2 tbsp butter in a large skillet over medium-high heat.
- 4
Add shrimp, season with salt and pepper, then sear without stirring for 2 minutes until edges turn pink.
- 5
Flip shrimp and cook 1 minute more. Squeeze juice from 1 lime over top, sprinkle with dill and rosemary.
- 6
Spoon creamy grits into bowls, top with shrimp and pan juices, garnish with fresh lime wedges.
Tools you’ll need
- large pot
- large skillet (12-inch)
- wooden spoon
- whisk
- knife and cutting board
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