Key West–Style Pink Shrimp and Grits
Pink shrimp are a sweet Florida shrimp with a pinkish shell. Here they are sautéed with garlic, smoked paprika, and lemon and spooned over cheesy grits. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Cook shrimp to 145°F or until opaque and firm. Keep raw shrimp refrigerated until cooking and handle it on its own board and plate. Rinse green onions under running water before slicing.
Allergens: shellfish, milk
Equipment
- medium saucepan
- whisk
- large skillet
- spatula
- knife
- cutting board
Ingredients (for 4 servings)
- 1.5 pounds raw pink shrimp, peeled and deveined
- 1 cup old-fashioned or quick-cooking grits (not instant)
- 3 cups water
- 1 cup milk
- 1 cup sharp cheddar cheese, shredded
- 3 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 tablespoon lemon juice
- 3 green onions, sliced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Directions
1. Bring the water, milk, and 1/2 teaspoon of the salt to a simmer in a saucepan over medium heat.
2. Slowly pour in the grits while whisking. Lower the heat to low, cover, and cook, whisking every few minutes, until thick and tender — about 5 minutes for quick grits or 20 minutes for old-fashioned.
3. Stir in the cheddar and 1 tablespoon of the butter. Cover and keep warm on the lowest heat.
4. Wash and slice the green onions. Pat the shrimp dry and season with smoked paprika, the remaining salt, and pepper.
5. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook 30 seconds.
6. Add the shrimp and cook 2 to 3 minutes per side until opaque and firm, or 145°F. Stir in the lemon juice.
7. Spoon the grits into bowls, top with shrimp and pan juices, and sprinkle with green onions.
8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).
Skill taught
Cooking creamy, lump-free grits by whisking them into simmering liquid.
Affordable substitution
Use any frozen raw shrimp thawed in the refrigerator overnight, and swap half the cheddar for a little extra butter if cheese is pricey.
Optional variation
Cook 4 slices of chopped bacon until crisp before the shrimp and use the drippings in place of some of the butter.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below and eat within 3 days. Reheat to 165°F until steaming hot, stirring a splash of milk into the grits.