Garlic Shrimp with Creamy Cheddar Grits (Gluten-Free)

Why You’ll Love This Recipe

• Classic Southern comfort with a gluten-free, weeknight-friendly approach.
• Creamy, ultra-cheesy grits meet garlicky, smoky shrimp for perfect balance.
• Simple pantry spices create big flavor without specialty ingredients.
• Ready in about 40 minutes with minimal prep and easy clean-up.

Grocery List

• Produce: Garlic, scallions, lemon
• Dairy: Whole milk, unsalted butter, sharp cheddar
• Pantry: Certified gluten-free stone-ground grits, gluten-free low-sodium chicken stock, smoked paprika, garlic powder, onion powder, cayenne, kosher salt, black pepper, olive oil, dry white wine (gluten-free) or extra stock, large raw shrimp

Full Ingredients

Cheddar Grits

• 1 cup certified gluten-free stone-ground grits
• 3 cups gluten-free low-sodium chicken stock, plus extra as needed
• 1 1/2 cups whole milk (or lactose-free whole milk)
• 3 tbsp unsalted butter
• 6 oz sharp cheddar, shredded (about 1 1/2 cups)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper

Garlic Shrimp

• 1 1/2 lb large shrimp (16/20 or 21/25 count), peeled, deveined, patted dry
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/8 tsp cayenne (optional, for heat)
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Pan Sauce & Finish

• 2 tbsp unsalted butter
• 4 garlic cloves, finely minced
• 1/4 cup dry white wine (gluten-free) or additional gluten-free chicken stock
• 1 tbsp fresh lemon juice
• 3 scallions, thinly sliced (white and green parts)
• Smoked paprika, for finishing dust
• Lemon wedges, for serving (optional)

Step-by-Step Instructions

Step 1: Prep shrimp and aromatics

Pat the shrimp very dry with paper towels. In a bowl, combine shrimp with olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), kosher salt, and black pepper. Toss to coat and set aside at room temperature while you start the grits. Mince the garlic, thinly slice the scallions, and shred the cheddar if not pre-shredded.

Step 2: Start the grits base

In a medium saucepan, bring 3 cups gluten-free chicken stock and 1 1/2 cups milk to a gentle boil over medium-high heat. Reduce to low. While whisking constantly, slowly rain in the grits to prevent lumps. Once incorporated, maintain a bare simmer around 185–190°F, stirring frequently.

Step 3: Simmer to creamy

Cook grits uncovered 20–25 minutes, stirring every 3–4 minutes with a wooden spoon, scraping the bottom and sides so they do not stick. Add a splash of hot stock if they become too thick before they are tender. When the grains are soft and creamy with a little body, season with 1/2 tsp kosher salt and 1/4 tsp pepper. Keep warm on low.

Step 4: Sear the shrimp

Heat a large skillet over medium-high until hot. Add the seasoned shrimp in a single layer (work in batches if needed). Sear 1 1/2–2 minutes per side until opaque, lightly browned at the edges, and just cooked through, 120°F in the thickest part. Transfer to a plate; do not overcook.

Step 5: Make the garlic-butter pan sauce

Lower heat to medium. Add 2 tbsp butter to the skillet; when foamy, stir in the minced garlic and cook 30 seconds until fragrant. Deglaze with 1/4 cup dry white wine (gluten-free) or chicken stock, scraping up browned bits. Simmer 1–2 minutes to slightly reduce. Stir in the lemon juice. Return shrimp and any juices to the pan, toss to glaze, taste, and adjust salt and pepper. Keep warm on low.

Step 6: Finish the cheddar grits

Remove the grits from heat. Stir in 3 tbsp butter and all the shredded cheddar until fully melted and glossy. Adjust seasoning to taste. If the grits stiffen, loosen with a few tablespoons of hot stock or milk until creamy and spoonable.

Step 7: Plate and garnish

Spoon a generous bed of creamy cheddar grits into warm shallow bowls. Top with the garlicky shrimp and spoon over the pan sauce. Finish with a shower of sliced scallions and a light dusting of smoked paprika. Serve immediately with lemon wedges if you like a bright finish.

Pro Tips

• Use certified gluten-free stone-ground grits to avoid cross-contact; quick grits behave differently and will need less liquid and time.
• Keep grits at a gentle simmer and stir often for the creamiest texture—rushing can turn them gritty.
• For the best melt, shred cheddar from a block; pre-shredded can be coated with anti-caking agents.
• Dry shrimp thoroughly and avoid overcrowding the pan to encourage browning instead of steaming.
• Grits thicken as they sit—just whisk in a splash of hot stock or milk right before serving.

Variations

• Extra Smoky: Add 1/2 tsp additional smoked paprika to the shrimp and finish grits with a few drops of gluten-free smoked hot sauce.
• Cheddar-Jalapeño Grits: Stir 1 finely diced jalapeño (seeded) into the grits during the last 5 minutes for gentle heat and freshness.
• Lemon-Herb Shrimp: Swap smoked paprika for 1 tsp gluten-free Cajun or Italian herb blend, add extra lemon zest, and finish with chopped parsley.

Storage & Make-Ahead

Refrigerate leftovers in separate airtight containers: grits up to 4 days, shrimp up to 2 days. Reheat grits gently on the stovetop with 2–4 tbsp hot stock or milk per serving, whisking until creamy. Rewarm shrimp briefly in a skillet over low heat with a splash of stock or water just until heated through; avoid overcooking. Make-ahead tips: shred cheese, slice scallions, and mix the shrimp spice blend up to 2 days in advance. Grits can be cooked a day ahead; reheat with extra liquid and finish with a fresh pat of butter to bring back the gloss.

Nutrition (per serving)

Approximate: 695 calories; 34 g fat; 32 g carbohydrates; 57 g protein; 1,150 mg sodium. Values will vary based on specific products and seasoning.