Hey there my friend 
. If you love shrimp and grits, you are about to have a new favorite! The garlic and basil take this dish to another level. And guess what? I have a trick that makes the grits extra creamy without adding heavy cream.
Let me show you how to make this easy and delicious meal.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Medium saucepan
- Wooden spoon
- Whisk
- Large skillet
- Tongs
- Measuring cups and spoons
- Cutting board
- Sharp knife
Important Info
- Servings: 4 bowls
- Estimated Cost: Making this recipe costs about $15, depending on shrimp prices.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Calories per Serving: About 450 calories
- Cook Method: Stovetop
- Season: Great all year round
- Courses: Main Course
- Cuisine: Southern-inspired
- Diets: Gluten-Free
How to Make Garlic Basil Shrimp and Grits
Now I am going to tell you what ingredients you need to make this dish and how to make it.
Ingredients You Need
For the Grits
- 2 cups water
- 2 cups whole milk
- 1 cup quick-cooking grits
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/2 cup shredded cheddar cheese
For the Garlic Basil Shrimp
- 1 pound shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup fresh basil, chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes (optional)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Whole milk | Half-and-half or coconut milk |
| Quick-cooking grits | Regular grits (increase cook time) |
| Cheddar cheese | Parmesan or Gouda |
| Olive oil | Butter or vegetable oil |
| Fresh basil | Dried basil (use 1 teaspoon) |
| Lemon juice | White vinegar |
Instructions
- In a medium saucepan, bring water and milk to a simmer over medium heat.
- Slowly whisk in the grits, stirring constantly to prevent lumps.
- Reduce heat to low and cook for about 5 minutes, stirring occasionally, until thick.
- Add salt, pepper, butter, and cheese. Stir until smooth, then remove from heat and cover.
- Pat the shrimp dry with a paper towel, then season with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add the garlic and cook for about 30 seconds until fragrant.
- Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
- Stir in basil, lemon juice, and red pepper flakes. Cook for another minute, then remove from heat.
- Spoon the grits into bowls and top with the garlic basil shrimp.
- Serve immediately and enjoy!
Helpful Tips
- If your grits are too thick, add a splash of milk to loosen them up.
- For extra flavor, cook the grits in chicken broth instead of water.
- Use fresh basil for the best taste, but if you must use dried, reduce the amount.
- Don’t overcook the shrimp. As soon as they turn pink, they are done.
- Add a bit of crispy bacon on top for a smoky kick.
What to Serve with Garlic Basil Shrimp and Grits
This dish is already filling, but if you want some extras, here are a few ideas:
- Sauteed greens – Collard greens or spinach work great.
- Cornbread – A sweet contrast to the savory shrimp.
- Roasted vegetables – Bell peppers, zucchini, or asparagus add color and crunch.
How Do You Serve Garlic Basil Shrimp and Grits?
I like to serve it in deep bowls so the grits stay warm. A sprinkle of extra basil on top makes it look fancy. If you want to get creative, add a fried egg for a brunch-style twist.
Where Do You Serve This Recipe the Most?
This is perfect for a cozy dinner at home. It’s also great for brunch with friends because it looks fancy but is easy to make. If you’re hosting a Southern-themed dinner, this dish is a must-have.
Storage
Short-Term Storage (Room Temperature)
- Keep the grits and shrimp separate if you plan to store leftovers.
- Shrimp should not sit out for more than 2 hours.
Refrigeration
- Store leftover shrimp in an airtight container in the fridge for up to 3 days.
- Grits can be stored in a separate container for up to 5 days.
- Reheat the shrimp in a skillet over low heat and the grits with a splash of milk to loosen them.
Freezing
- Shrimp does not freeze well after being cooked, so it’s best to eat it fresh.
- Grits can be frozen in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.
Frequently Asked Questions
Can I use frozen shrimp?
Yes, but thaw them completely before cooking. Pat them dry to avoid excess water in the pan.
What type of grits should I use?
Quick-cooking grits make this recipe fast, but you can use stone-ground grits. Just increase the cooking time.
Can I make this dish dairy-free?
Yes! Use coconut milk for the grits and skip the cheese. Use dairy-free butter if needed.
How do I make this spicier?
Add extra red pepper flakes or a dash of hot sauce to the shrimp.
Can I double this recipe?
Yes, just double all the ingredients. You may need a larger pan for the shrimp.