Go Back Email Link
+ servings
shrimp and grits recipe
Print Recipe
5 from 5 votes

Real Louisiana Shrimp And Grits Recipe (Naturally Gluten-Free )

If you're going to try one Southern dish in your life, make it shrimp and grits. This warm + spicy shrimp and grits recipe is made with Gulf Shrimp, which is the best way to eat it - other than all the time.
Prep Time15 minutes
Cook Time44 minutes
Course: Main Course
Cuisine: American
Keyword: gluten-free dinner recipe, gluten-free seafood recipe, shrimp and grits, shrimp recipe
Servings: 4 servings
Calories: 320kcal
Author: James Collier

Ingredients

  • 1 cup stone ground grits
  • 3 cups water
  • 1 tablespoon butter
  • Salt and pepper to taste
  • ½ lb. fresh shrimp tails, 40-50 count or larger, deveined and shelled to the tip
  • 2 tablespoon shrimp spice mix, recipe below
  • 2 tablespoon olive oil
  • ½ cup onion or shallot, finely diced
  • 2 cloves garlic, minced
  • ½ cup bell pepper, finely diced
  • ½ cup celery, finely diced
  • ½ cup seafood stock (homemade is always best – especially if it’s spicy)

Spice mix:

  • 1 Tbsp. fresh ground black pepper
  • 1 Tbsp. kosher salt
  • ½ tsp. cayenne pepper
  • 1 tsp. dried oregano
  • 1 tsp. paprika
  • 1 tsp. white pepper
  • Zest of 1 Meyer lemon

Instructions

Cook the grits:

  • Bring water to a boil with a little salt and the butter. Slowly pour in the grits, stirring constantly. Cook until thick, 5-10 minutes – packages usually tell you longer (some say 15 minutes, some as much as 20-30), but grits cook quickly, and the length of time isn’t as important as the texture and thickness. Keep in mind that the grits will continue to thicken as they cool even a few degrees.

Make the shrimp:

  • In a large bowl, toss the shrimp in the spice mix to coat evenly; set aside. Heat the olive oil in a skillet. Sauté the onion, garlic, bell pepper and celery until the veggies are translucent.
    Add the shrimp, and cook 2-3 minutes on each side, until they start to turn white (don’t cook all the way through). Stir in the stock, scraping the pan for all the flavor bits. Let simmer for about 5 minutes, until the liquid has cooked down to half.

Serve it up:

  • To serve, ladle grits into bowls, top with shrimp, then spoon the remaining liquid and veggie mixture evenly over each serving.

Notes

Make it Dairy Free: use olive oil in place of butter

Nutrition

Calories: 320kcal | Carbohydrates: 37g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 150mg | Sodium: 2018mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1674IU | Vitamin C: 29mg | Calcium: 115mg | Iron: 2mg