Shrimp and Brown Butter Grits


This easy shrimp and grits recipe is bursting with flavor thanks to the brown butter upgrade.

Shrimp and Brown Butter Grits
Photo: Antonis Achilleos
Hands On Time:
40 mins
Total Time:
40 mins

Simply put, brown butter makes everything it touches better. In this rendition of smoky and buttery shrimp and grits, a drizzle of brown butter spiked with lemon juice wakes things up and adds a decadent, fragrant nuttiness. Watch the butter carefully to make sure it doesn't burn and don't skip transferring it to a bowl—it will continue to brown even after it's off the heat. Juicy grape tomatoes and punchy scallions make a chunky sauce that elevates this weeknight dinner and pairs wonderfully with the smoked paprika-seasoned shrimp and the rich sauce.


  • 5 cups lower-sodium chicken or vegetable broth, divided

  • 2 teaspoons kosher salt, divided

  • 1 cup quick-cooking grits (not instant)

  • 1 pound peeled, deveined large raw shrimp, patted dry

  • 2 teaspoons smoked paprika

  • 1 teaspoon granulated garlic

  • 2 tablespoons canola oil, divided

  • 1 bunch scallions, trimmed

  • ¼ cup (1/2 stick) unsalted butter, divided

  • 1 teaspoon lemon zest plus 1 Tbsp. juice (from 1 large lemon), plus more zest for topping (optional)

  • 1 pint grape tomatoes


  1. Bring 4 cups broth and 1/2 teaspoon salt to a boil in a medium pot. Slowly whisk in grits. Reduce heat to medium-low; cook, whisking often, until creamy, about 5 minutes. Cover to keep warm.

  2. Toss together shrimp, paprika, garlic, 1/2 teaspoon salt, and 1 tablespoon oil in a bowl. Slice scallions, separating white and light green parts from dark green parts (you should have about 3/4 cup each).

  3. Melt 3 tablespoons butter in a large skillet over medium. Swirl until golden brown and nutty, about 5 minutes. Transfer to a heatproof bowl; whisk in lemon juice and 3/4 teaspoon salt.

  4. Increase heat under skillet to medium-high. Add shrimp; cook, stirring occasionally, until pink and firm, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

  5. Reduce heat under skillet to medium. Add remaining 1 tablespoon oil. Stir in tomatoes, white and light green scallions, 1/2 cup dark green scallions, and remaining 1/4 teaspoon salt. Cook, stirring occasionally, until tomatoes start to soften, about 5 minutes. Pour in remaining 1 cup broth. Simmer, stirring occasionally, until tomatoes are softened and sauce is reduced slightly, about 5 minutes. Stir in shrimp, lemon zest, and remaining 1 tablespoon butter.

  6. Serve grits topped with shrimp, tomato sauce, browned butter, and remaining 1/4 cup dark green scallions. Top with more lemon zest, if desired.

Nutrition Facts (per serving)

464 Calories
22g Fat
45g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 464
% Daily Value *
Total Fat 22g 28%
Saturated Fat 9g 45%
Cholesterol 173mg 58%
Sodium 1240mg 54%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 14%
Total Sugars 2g
Protein 26g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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