5 from 5 reviews

These Shrimp and Corn Grits are full of flavor with the addition of salsa and extra sharp cheddar. And you can have this delicious dish on the table in under 40 minutes, which makes it a great weeknight meal!

the bowl of cheese grits with shrimp and corn saute on the side

Table of contents

If you love this recipe, try Spicy Shrimp and Cheese Grits with Tomatoes recipe and our recipe for Shrimp Packets with Veggies!

Why We Love Shrimp and Grits with Corn

Creamy cheese grits made with sharp cheddar cheese, spicy salsa and cilantro is topped with a summery saute of sweet corn, green onion, shrimp with fresh tomato.

shrimp and corn with cheese grits in a bowl with a spoon and a glass of beer and a bowl of parsley in the background

Ingredients For This Corn and Shrimp Saute with Grits

For The Cheese Grits

  • Grits: Grits are made from ground corn and can be made from either yellow or white corn. The grind is coarser than corn meal. Look for grits in the breakfast cereal section of the supermarket.
  • Cheddar Cheese: Extra-sharp cheddar adds so much flavor to this dish but Colby Jack, Monterey Jack or another mild melting cheese works well.
  • Salsa: Adding salsa is a quick and easy way to add a ton of flavor to the grits. The acidity in the tomatoes pairs perfectly with the slightly sweet grits.
  • Water and Salt: To keep this recipe on the lighter side we used water instead of milk or cream

For The Sauteed Corn and Shrimp

  • Corn: Sweet corn is a specific variety of corn and has a higher sugar content than other varieties. It adds a great fresh sweetness and wonderful chewy texture to this dish.
  • Shrimp: I used small (51-60 shrimp per pound) frozen and thawed wild shrimp from Maine. Frozen wild shrimp is a great option and is usually very easy to find. Shrimp and grits are a very popular combination because their flavor profiles pair perfectly.
  • Scallions or Green Onions: sliced greens separated are added to the saute
  • Cilantro
  • Extra-virgin olive oil
  • Ground chipotle or cayenne pepper
  • Small tomato, diced
shrimp and corn with cheese grits in a bowl with a spoon and a glass of beer in front and another glass of beer and a bowl of parsley in the background

How To Make Shrimp And Grits with Corn

Step 1: Prepare the cheese grits.

Bring water to a boil in a medium saucepan over high heat. Gradually sprinkle in grits and ½ teaspoon salt, return to a simmer, stirring often. Cover, reduce heat to low or to maintain a gentle simmer, and cook stirring occasionally until thickened, about 5 minutes. Remove from the heat. Stir in ¼ cup sliced scallion greens, cheese, salsa and cilantro.

Step 2: Prepare the shrimp and corn.

Meanwhile, prepare shrimp and corn: Heat oil in a large skillet over medium-high heat. Add corn, the remaining scallions, chipotle or cayenne and the remaining ½ teaspoon salt and cook, stirring occasionally until the corn is piping hot all the way through and the scallions are wilted, about 5 minutes. Stir in shrimp and cook, stirring often until the shrimp are opaque and just cooked through, about 3 minutes. Remove from the heat and stir in tomatoes.

Step 3: Serve.

Serve the grits with the shrimp and corn.

FAQs and Expert Tips

What goes well with shrimp and grits?

You can serve them with a simple green salad, sauteed greens, or cornbread.

Are grits the same as corn meal?

Both grits and corn meal are made from ground corn, but grits are a much coarser grind.

Can you reheat leftover grits?

Yes, add them to a pot over low heat and gradually add water until you get the consistency you want. Do not heat them for more than 2-3 minutes to avoid burning them.

Additional Shrimp Recipes To Try:

At Healthy Seasonal Recipes, we specialize in cooking with fresh veggies and creating weeknight meals. Sign up HERE to get more produce-forward dinner ideas for FREE! If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought! Happy Cooking! ~Katie

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shrimp and corn grits

Shrimp And Corn With Cheese Grits

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5 from 5 reviews

  • Author: Katie Webster
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
Print Recipe

Description

These Shrimp and Corn Grits are full of flavor with the addition of salsa and extra sharp cheddar. And you can have them on the table in under 40 minutes, which makes them a great weeknight meal!

Ingredients

Units Scale
  • 2 2/3 cups water
  • 2/3 cup grits
  • 1 teaspoon salt, divided
  • 1 bunch scallions, sliced, 1/4 cup sliced greens separated
  • 3/4 cups shredded extra-sharp cheddar cheese, 3 ounces
  • 1/3 cup salsa
  • 2 tablespoons cilantro
  • 4 teaspoons extra-virgin olive oil
  • Kernels from 6 ears sweet corn, about 4 cups
  • pinch ground chipotle or cayenne pepper
  • 12 ounces small peeled and de-veined shrimp, such as frozen thawed wild Maine
  • 1 small tomato, diced

Instructions

  1. Prepare cheese grits: Bring water to a boil in a medium saucepan over high heat. Gradually sprinkle in grits and ½ teaspoon salt, return to a simmer, stirring often. Cover, reduce heat to low or to maintain a gentle simmer, and cook stirring occasionally until thickened, about 5 minutes. Remove from the heat. Stir in ¼ cup sliced scallion greens, cheese, salsa and cilantro.
  2. Meanwhile, prepare shrimp and corn: Heat oil in a large skillet over medium-high heat. Add corn, the remaining scallions, chipotle or cayenne and the remaining ½ teaspoon salt and cook, stirring occasionally until the corn is piping hot all the way through and the scallions are wilted, about 5 minutes. Stir in shrimp and cook, stirring often until the shrimp are opaque and just cooked through, about 3 minutes. Remove from the heat and stir in tomatoes.
  3. Serve the grits with the shrimp and corn.

Notes

How to reheat leftover grits:

Add them to a pot over low heat and gradually add water until you get the consistency you want. Do not heat for more than 2-3 minutes to avoid burning them.

  • Prep Time: 25 minutes
  • Cook Time: 10
  • Category: entree
  • Method: stove top
  • Cuisine: American

Nutrition

  • Serving Size: 3/4 cup grits and 1 1/2 cups shrimp and corn
  • Calories: 313
  • Fat: 9 g
  • Carbohydrates: 43 g
  • Protein: 20 g

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