Shrimp & Cheddar Grits

Shrimp & Cheddar Grits

12 Reviews
From: EatingWell Magazine, May/June 2008

The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.

Ingredients 4 servings

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  • 1 14-ounce can reduced-sodium chicken broth
  • 1½ cups water
  • ¾ cup quick grits, (not instant) (see Shopping Tip)
  • ½ teaspoon freshly ground pepper, divided
  • ¾ cup extra-sharp or sharp Cheddar cheese
  • 1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
  • 1 bunch scallions, trimmed and cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon salt


  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat broiler.
  2. Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and ¼ teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.
  3. Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining ¼ teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.
  • Shopping Tips: Look for quick grits near oatmeal and other hot cereals or near cornmeal in the baking aisle.
  • Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you're getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America—it's more likely to be sustainably caught.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Serving size: 3 oz. shrimp & ⅔ cup grits
  • Per serving: 338 calories; 13 g fat(5 g sat); 2 g fiber; 30 g carbohydrates; 25 g protein; 116 mcg folate; 164 mg cholesterol; 1 g sugars; 0 g added sugars; 641 IU vitamin A; 5 mg vitamin C; 227 mg calcium; 2 mg iron; 1,090 mg sodium; 340 mg potassium
  • Nutrition Bonus: Folate (29% daily value), Calcium (23% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 4 lean meat, 1 fat

Reviews 12

July 29, 2018
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By: Lb1104
It was delicious! The only thing I added was my mom's secret cheese grits recipe...a teaspoon of chipotle in Adobe sauce. It gives it a great smokey complexity.
November 17, 2017
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By: Missouri Breaks
I'm giving it four stars and I suspect that's because I didn't use sharp or extra sharp cheddar. I felt like it could use a little something extra flavor-wise. That being said, it was delicious and my husband declared it was a keeper recipe! I think it's what some other reviewers said: it's a good start. Before I make it the next time, I'm going to study other recipes and see what I can incorporate to add flavor while retaining the "eating well" standards! One thing is for certain: it's quick and easy and filling!
November 12, 2017
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By: Ruth
It’s a good start. I like to add sliced mushrooms. Adds more favor and nutrition.
June 12, 2012
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By: EatingWell User
Tips from a Southern Gal I haven't made this - but as a health nut from the south - a few tips... Quick Cooking grits are for the birds. Get the real stuff cook low and simmer... It's the difference between grit and mush. Also - instead of water - sub in skim milk as well in your liquid mix. And sharp cheddar is key. Also bacon - in moderation never hurt anyone. A slice or two that you then cook the shrimp in bacon grease.. Looks like a solid recipe - just a few tips from a shrimp and grit lover.
January 08, 2011
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By: Roxanne Price-Donald
Yummy! This is sooo delish; however, I didn't use the seasonings for the shrimp, instead I made the grits as directed, but I marinated the shrimp for 30 minutes in a pre-made "Sesame and Ginger Marinade." I broiled the shrimp as directed.....It was AWESOME....and for an extra KICK add fine chopped Cilantro on top!!!!!!! It's so good you're gonna wanna slap yo momma!! Pros: quick and easy to make
September 18, 2010
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By: EatingWell User
My husband's favorite meal is shrimp and grits. He and I made this together and it was amazing! It was so easy and so delicious!! :) We will DEFINITELY be making this again! Thanks Eating Well!
July 12, 2010
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By: ninja_explosion
This recipe is absolutely delicious. So creamy & zesty, with succulent bites of shrimp.
April 08, 2010
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By: EatingWell User
Hubby and I LOVED this. I really loved how quick and easy it was for BIG payout. Definitely "Calorie Worthy" (Except I wanted to go back for seconds.)
April 06, 2010
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By: EatingWell User
Loved it! I didn't feel as guilty eating this recipe because it didn't have the usual "gravy" with the shrimp but it tasted guilty. I actually grilled the shrimp instead. Very quick to make.
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