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If you are searching for a show-stopping recipe that brings bold Southern flavor to your table, this Blackened Shrimp & Fresh Corn Grits is exactly what you need. Smoky, spicy blackened shrimp resting on a bed of creamy, cheesy corn grits – this dish is comfort food at its finest. Whether you are hosting a Memorial Day cookout, planning a Fourth of July food BBQ spread, or simply craving a hearty weeknight dinner, this recipe delivers every single time. It is easy enough for beginners yet impressive enough for guests, and it comes together in under 45 minutes. Get ready to become everyone’s favorite cook this season.
Table of Contents
Why You Will Love This Blackened Shrimp & Fresh Corn Grits Recipe
This recipe has everything going for it. The blackening spice blend – a mix of paprika, cayenne, garlic powder, thyme, and oregano – creates an incredibly aromatic crust on the shrimp that is deeply savory and just the right amount of spicy. Meanwhile, the grits are slow-cooked in chicken broth and fat-free milk until silky smooth, then finished with sharp cheddar and Parmesan for a richness that balances the heat perfectly. It is a true crowd-pleaser for Memorial Day meals, Memorial Day party food, and Memorial Day food for a crowd.
- Ready in under 45 minutes
- Perfect for Memorial Day dinner ideas and summer cookouts
- High-protein, satisfying, and naturally gluten-free
- Easy to scale up for Memorial Day picnic food and large gatherings
- Uses simple pantry spices you likely already own
Ingredients You Will Need
Gather everything before you start. Accurate measuring makes a big difference in getting the grits to the perfect consistency and the shrimp spice blend just right. Use a reliable measuring cups and spoons set to ensure precision, and keep your mixing bowls handy for combining the spice rub.
For the Grits
| Ingredient | Quantity | Notes |
|---|---|---|
| Low sodium chicken broth | 2 1/2 cups, divided | 2 cups for cooking, 1/2 cup for deglazing |
| Fat free milk | 1 1/4 cups | Adds creaminess without excess fat |
| Water | 1/4 cup | Adjust as needed during cooking |
| Kosher salt | 1 teaspoon | For the grits base |
| Quick cooking grits (not instant) | 1 cup | Do not substitute with instant grits |
| Butter | 1/2 tablespoon | Stirred in at the end |
| Sharp cheddar cheese, freshly grated | 1 1/2 oz, divided | 1 oz in grits, 1/2 oz for topping |
| Grated Parmesan cheese | 1 tablespoon | Stirred into finished grits |
For the Blackened Shrimp
| Ingredient | Quantity | Notes |
|---|---|---|
| Paprika | 1/2 tablespoon | Smoked or sweet both work |
| Dried cayenne pepper | 1/4 teaspoon | Reduce for less heat |
| Garlic powder | 1/2 teaspoon | |
| Dried thyme | 1/2 teaspoon | |
| Dried oregano | 1/2 teaspoon | |
| Kosher salt | 1/4 teaspoon | For the shrimp spice blend |
| Black pepper | 1/8 teaspoon | |
| Olive oil spray | As needed | To coat the shrimp |
| Jumbo shrimp, cleaned and deveined | 24 pieces (about 1 lb) | Fresh or thawed from frozen |
| Scallions, sliced | 3 tablespoons | For garnish |
| Lime wedges | As needed | For serving |
Kitchen Equipment You Will Need
Having the right tools makes this recipe seamless. Here is everything you need to pull it off perfectly:
- Medium pot – for cooking the grits low and slow
- Large cast-iron skillet or frying pan – essential for getting that perfect blackened crust on the shrimp
- Measuring cups and spoons set – for accurate spice blending and liquid measurements
- Mixing bowls – for preparing the spice rub
- Kitchen utensils – for stirring the grits and tossing the shrimp
- Chef’s knife – for slicing scallions and prepping garnishes
- Cutting board – for all your prep work
Step-by-Step Instructions
Step 1: Make the Blackening Spice Blend
In one of your mixing bowls, combine the paprika, cayenne pepper, garlic powder, dried thyme, dried oregano, salt, and black pepper. Use a spoon or small whisk from your kitchen utensils set to mix everything together until fully blended. Set aside.
Step 2: Season the Shrimp
Lay your cleaned and deveined jumbo shrimp on a clean cutting board. Spritz both sides generously with olive oil spray, then rub the shrimp all over with the spice blend using your hands or a brush. Make sure every shrimp is evenly coated. Set aside while you start the grits.
Step 3: Cook the Grits
In a medium pot, combine 2 cups of low sodium chicken broth, the fat-free milk, water, and kosher salt. Bring to a boil over medium-high heat – watch carefully so it does not boil over. Slowly pour in the quick cooking grits while stirring continuously with a kitchen utensil to prevent lumps from forming.
Step 4: Simmer the Grits Low and Slow
Once the grits are incorporated, bring the pot back to a boil, then reduce the heat to the lowest setting. Cover with a lid and let the grits simmer for 28 to 30 minutes. Stir after the first 5 minutes, then stir occasionally after that to prevent sticking on the bottom. Add a splash of water if the grits become too thick. Your goal is a smooth, creamy consistency similar to cream of wheat.
Step 5: Finish the Grits
Once the grits have reached that perfect smooth texture, remove the pot from the heat. Stir in the butter, 1 ounce of the freshly grated sharp cheddar, and the Parmesan cheese. Keep the pot covered and warm while you cook the shrimp.
Step 6: Cook the Blackened Shrimp
Heat a large cast-iron skillet or frying pan over medium-high heat with a light coat of olive oil spray. Once the pan is hot and smoking slightly, add the spice-coated shrimp in a single layer. Cook for about 2 minutes per side until the spices are darkened and aromatic and the shrimp are opaque and cooked through. Do not overcrowd the pan – work in batches if needed.
Step 7: Deglaze the Pan
Once the shrimp are cooked and removed from the pan, pour the remaining 1/2 cup of chicken broth into the hot skillet to deglaze it. Use your kitchen utensils to scrape up any browned bits from the bottom. Cook over medium heat for about 1 minute until the broth reduces by half. This creates a deeply flavorful pan sauce to drizzle over each plate.
Step 8: Plate and Serve
Divide the warm grits evenly among 4 plates. Top each serving with the remaining cheddar cheese, then nestle the blackened shrimp on top. Drizzle the pan sauce over everything, garnish with the sliced scallions, and serve immediately with lime wedges on the side. Enjoy every single bite.
Expert Tips for the Best Blackened Shrimp & Grits
- Always use quick cooking grits, not instant – they have a far superior texture and flavor
- Freshly grate your cheddar cheese rather than using pre-shredded for the creamiest, smoothest grits
- Do not skip the deglazing step – those browned bits in the pan are pure flavor gold
- Pat your shrimp dry before adding the spice rub if they are freshly washed – moisture prevents proper blackening
- Keep the heat high when cooking shrimp – a hot pan is what creates that signature blackened crust
- Squeeze a lime wedge right over the finished plate just before eating for a bright, fresh contrast to the spice
- Scale this recipe easily for a crowd by doubling or tripling it – perfect for Memorial Day cookout ideas
Variations and Substitutions
- Make it dairy-free: Swap the milk for unsweetened oat milk and use a dairy-free butter and cheese alternative
- Add corn: Stir in fresh or frozen corn kernels into the grits for natural sweetness that pairs beautifully with the spice
- Swap the protein: This blackening spice blend works equally well on chicken tenders, salmon fillets, or scallops
- Adjust the heat: Increase the cayenne to 1/2 teaspoon for a spicier kick, or reduce it to 1/8 teaspoon for a milder version
- Add vegetables: Saute diced bell peppers and onions in the skillet before the shrimp for extra flavor and color
Make-Ahead and Storage Tips
The grits can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Reheat gently in a pot over low heat with a splash of broth or milk, stirring frequently until smooth and hot again. The blackening spice blend can also be mixed and stored in an airtight jar for up to 3 months – make a double batch and keep it on hand for quick weeknight dinners. The shrimp are best cooked fresh, as they only take 4 minutes total and lose their texture when reheated.
Frequently Asked Questions
What makes this Blackened Shrimp & Fresh Corn Grits recipe different from regular shrimp and grits?
The key difference is the blackening spice technique. The shrimp are coated in a robust blend of paprika, cayenne, garlic powder, thyme, and oregano, then cooked in a very hot pan until the spices char slightly on the outside. This creates an intense, smoky crust that regular seasoning cannot replicate. Combined with the pan-deglazed broth sauce drizzled over the top, the layers of flavor are significantly more complex than a standard preparation.
Can I use instant grits instead of quick cooking grits?
It is strongly recommended to avoid instant grits for this recipe. Quick cooking grits, when simmered slowly for 28 to 30 minutes, develop a rich, creamy texture and a deeper corn flavor that instant grits simply cannot match. The slow cook is what gives this dish its restaurant-quality depth.
Is this recipe good for Memorial Day party food and large gatherings?
Absolutely. This Blackened Shrimp & Fresh Corn Grits recipe is ideal for Memorial Day meals and scales up effortlessly. The grits can be kept warm in a large pot on low heat, and the shrimp can be cooked in batches. Set it up buffet-style and let guests help themselves – it is a guaranteed crowd favorite at any Memorial Day cookout or summer gathering.
What size shrimp should I use?
Jumbo shrimp (about 16 to 20 count per pound) are ideal because they hold up well to the high heat and intense spice coating without overcooking. They also present beautifully on the plate. If you only have large shrimp available, reduce the cook time to about 90 seconds per side.
Can I cook the shrimp in an air fryer instead?
Yes. If you have an air fryer, you can cook the spice-coated shrimp at 400 degrees Fahrenheit for 6 to 8 minutes, flipping halfway through. Note that the air fryer will not produce the same deeply blackened crust as a cast-iron skillet, but it is a great option for a lighter version with less oil.
How do I prevent the grits from sticking to the bottom of the pot?
The key is keeping the heat at the absolute lowest setting once the grits come to a boil, and stirring every 5 to 7 minutes. Using a heavy-bottomed pot also distributes heat more evenly and significantly reduces the risk of scorching.
Serving Suggestions
- Serve alongside a simple green salad dressed with lemon vinaigrette for a complete meal
- Pair with warm cornbread for a fully Southern-inspired dinner spread
- Add a side of steamed collard greens or roasted asparagus for extra vegetables
- Serve with a cold glass of sweet tea or a crisp white wine such as Sauvignon Blanc
- For a Memorial Day picnic food spread, pair with coleslaw and grilled corn on the cob
Ready to bring bold Southern flavor to your table? This Blackened Shrimp & Fresh Corn Grits recipe is your answer to unforgettable Memorial Day meals, crowd-pleasing cookouts, and satisfying weeknight dinners all summer long. Give it a try and let us know how it turned out in the comments below.
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PrintBlackened Shrimp & Fresh Corn Grits : Easy Memorial Day Dinner for a Crowd
Smoky, spicy blackened shrimp served over creamy cheesy corn grits with a rich pan-deglazed broth sauce. A bold Southern comfort dish perfect for Memorial Day meals, summer cookouts, and weeknight dinners. Ready in under 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Southern, American
- Diet: Gluten Free
Ingredients
2 1/2 cups low sodium chicken broth, divided
1 1/4 cups fat free milk
1/4 cup water
1 teaspoon kosher salt
1 cup quick cooking grits, not instant
1/2 tablespoon butter
1 1/2 oz sharp cheddar cheese, freshly grated, divided
1 tablespoon grated Parmesan cheese
1/2 tablespoon paprika
1/4 teaspoon dried cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon kosher salt (for shrimp)
1/8 teaspoon black pepper
Olive oil spray
24 jumbo shrimp, about 1 lb, cleaned and deveined
3 tablespoons scallions, sliced
Lime wedges, for serving
Instructions
1. In a small bowl, combine paprika, cayenne, garlic powder, thyme, oregano, salt, and black pepper. Mix to blend.
2. Spritz the shrimp with olive oil spray on both sides and rub all over with the spice mix.
3. In a medium pot, bring 2 cups chicken broth, milk, water, and salt to a boil. Slowly stir in the grits and mix continuously until well combined.
4. Reduce heat to lowest setting, cover, and simmer for 28 to 30 minutes, stirring occasionally. Add water if needed. Grits should be smooth and creamy.
5. Stir in butter, 1 oz cheddar, and Parmesan. Remove from heat and keep warm.
6. Heat a large cast-iron skillet over medium-high heat with olive oil spray. Add shrimp and cook 2 minutes per side until spices are darkened and shrimp are opaque.
7. Divide grits among 4 plates, top with remaining cheddar, and nestle shrimp on top.
8. Add remaining 1/2 cup broth to skillet to deglaze, cook 1 minute until reduced by half. Drizzle over each plate.
9. Garnish with scallions and serve immediately with lime wedges.
Notes
Use quick cooking grits, not instant, for best texture.
Freshly grate the cheddar for the creamiest grits.
Do not skip deglazing – it creates a flavorful pan sauce.
Pat shrimp dry before seasoning if freshly washed.
Keep heat high when cooking shrimp for a true blackened crust.
Can be cooked in an air fryer at 400F for 6 to 8 minutes as an alternative.