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Shrimp & Cheddar Grits

Shrimp & Cheddar Grits

The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. Use the sharpest Cheddar you can find for these cheesy grits. Serve with: Sautéed greens and a tall glass of iced tea.


4 servings

Prep Time

25 minutes

Total Time

25 minutes


  • 114-ounce can reduced-sodium chicken broth
  • 1 1/2cups water
  • 3/4cup quick grits (not instant)
  • 1/2teaspoon freshly ground pepper, divided
  • 3/4cup extra-sharp or sharp Cheddar cheese
  • 1pound peeled and deveined raw shrimp (16-20 per pound)
  • 1bunch scallions, trimmed and cut into 1-inch pieces
  • 1tablespoon extra-virgin olive oil
  • 1/4teaspoon garlic powder
  • 1/8teaspoon salt


  1. Position rack in upper third of oven; preheat broiler.
  2. Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper. Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes. Remove from heat and stir in cheese. Cover to keep warm.
  3. Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl. Transfer to a rimmed baking sheet. Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes. Serve the grits topped with the broiled shrimp and scallions.


Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to get the size you want, order by the count per pound.

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 377kcal
Carbohydrate Total 30g
Total Sugars 1g
Added Sugars 0g
Fiber 2g
Total Fat 13g
Saturated Fat 5g
Mono Saturated Fat 5g
Cholesterol 195mg
Sodium 612mg
Protein 32g
Potassium 426mg
Calcium 234mg
Folate 96mcg
Omega-3 1g
Omega-6 1g
Vitamin E 3mg
Zinc 2mg
Vitamin B3 5mg