Lemon Shrimp and Grits is a Southern classic with a citrusy twist. This dish features tender, lemony shrimp served over creamy, buttery grits, combining bright, fresh flavors with the comforting, rich texture of grits. Perfect for brunch, lunch, or dinner, this dish brings warmth and comfort with every bite. Adjustments for IDDSI compliance ensure that everyone can enjoy the vibrant flavors and textures of this timeless dish.

Lemon Shrimp and Grits

Shrimp and grits is a beloved dish in Southern cuisine, known for its rich, comforting flavors. This version adds a touch of lemon, bringing brightness and balance to the buttery, savory grits and shrimp. The combination of creamy grits and lightly seasoned shrimp creates a delightful contrast in texture and flavor. This recipe is perfect for any time of year when you crave a cozy meal with a fresh, zesty touch.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4

Course: Main Course

Cuisine: Southern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

Grits

1 cup stone-ground grits
4 cups water or chicken broth
1/2 cup milk or heavy cream
2 tablespoons unsalted butter
Salt and pepper to taste
1/4 cup grated Parmesan cheese optional

Lemon Shrimp

1 lb shrimp peeled and deveined
2 tablespoons olive oil or butter
3 cloves garlic minced
Zest and juice of 1 lemon
1/4 teaspoon red pepper flakes optional
Salt and pepper to taste
Fresh parsley chopped (optional, for garnish)

Equipment

Medium saucepan (for grits)
Whisk
Large skillet (for shrimp)
Wooden spoon or spatula
Knife and cutting board
Measuring cups/spoons
Zester or microplane

Method

In a medium saucepan, bring the water or chicken broth to a boil. Gradually whisk in the grits. Reduce the heat to low and simmer, stirring frequently, for 20-25 minutes or until the grits are tender and creamy. Stir in the milk or heavy cream, butter, and Parmesan cheese (if using). Season with salt and pepper to taste. Keep warm.
In a large skillet over medium heat, heat the olive oil or butter. Add the minced garlic and sauté for 1 minute, or until fragrant. Add the shrimp to the skillet, seasoning with salt, pepper, and red pepper flakes (if using).
Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque. Add the lemon zest and juice, tossing the shrimp to coat evenly. Remove from heat.
Spoon the grits onto plates or shallow bowls. Top with the lemon shrimp and drizzle any pan juices over the top. Garnish with fresh parsley if desired and serve immediately.

Notes

IDDSI Texture Modifications:

Puree 4 (PU4): Blend the grits and plate as the base. Blend the shrimp with some of the pan juices and a little broth and make swirls like shrimps on top of the base.
Minced & Moist 5 (MM5): No blending of grits necessary, finely mince the cooked shrimp and mix with pan juices as needed.
Soft & Bite-sized 6 (SB6): Serve grits as they are, dice the shrimp into 15mm pieces and top the grits.
Easy to Chew 7 (EC7): Recipe is easy to chew as written.

Macro Adjustments:

Protein: Blend in white beans or silken tofu to grits, opt for milk or cream when cooking grits, top with shredded cheese or with a soft scrambled egg.
Fats: Adjust fat content of dairy ingredients, cut down or skip cheese and/or butter.
Carbs: Use cauliflower mash in place of part of the grits, reduce grits serving size.

Dietary Swaps:

Gluten-free: This recipe naturally fits a gluten free way of eating.
Dairy-free/Vegan: Replace the shrimp with your favorite protein or vegetables; use a plant based milk.

Low-Spoons Shortcuts:

Instant grits can reduce time standing at stove and they freeze well for bulk recipes.
Peeled shrimp helps cut down on a lot of processing. Precooked can just be thawed without high heat, so you could toss into the hot grits for a one pot meal.

Lemon Shrimp and Grits