Lemon Garlic Shrimp & Grits
A comforting yet refreshing dish, this lemon-garlic shrimp and grits recipe combines juicy roasted shrimp with a flavorful lemon-herb butter and creamy cheese-infused grits. Ready in just 35 minutes, it’s high in protein, full of bold flavor, and perfect for both busy weeknights and relaxed weekend dinners.
Equipment
- 1 Food Processor
- 1 Large Baking Sheet
- 1 Medium Saucepan
- 1 Whisk
- 1 sharp knife and cutting board
- 1 large mixing bowl
- Measuring Cups and Spoons
Ingredients
For the Shrimp
- 12 tablespoons unsalted butter chilled and cubed
- 4 cloves garlic peeled
- ½ cup fresh parsley roughly chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 2 pounds large shrimp peeled and deveined
For the Grits
- 4 cups low-sodium chicken broth
- 2 cups water
- 1½ cups quick-cooking grits
- ½ teaspoon kosher salt
- 2 cups grated pepper jack cheese about 4 oz
- ½ cup mascarpone cheese
Instructions
- Prepare the Herbed Butter Base: Place the chilled butter cubes into a food processor. Add the peeled garlic cloves and pulse several times until the garlic is finely chopped and beginning to blend with the butter. This base is important because the butter carries flavor and coats the shrimp evenly. Make sure your butter is cold, not softened, to keep the mixture from turning greasy too quickly.
- Add Fresh Herbs and Citrus Zest: To the butter-garlic mixture, add the chopped parsley, lemon zest, crushed red pepper flakes, and kosher salt. Pulse again until everything is finely combined. The parsley brightens the butter, while lemon zest adds a fragrant citrus note that balances the richness. Stop occasionally to scrape down the sides of the bowl to ensure even mixing.
- Incorporate Lemon Juice for Creaminess: With the food processor running, drizzle in the fresh lemon juice. Continue blending until the mixture transforms into a smooth, creamy, and well-emulsified compound butter. Taste a tiny bit to adjust seasoning if needed—if you like more spice, add a pinch of red pepper flakes here. This butter will act as both a marinade and finishing sauce for the shrimp.
- Arrange Shrimp on Baking Sheet: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking. Spread the peeled and deveined shrimp in a single, even layer—avoid crowding so they roast instead of steaming. Even spacing ensures each shrimp cooks evenly and develops a slightly caramelized edge.
- Coat Shrimp with Herbed Butter: Using a spoon or spatula, dot the prepared herbed butter generously over the shrimp. Don’t worry about perfect coverage—the butter will melt in the oven and coat everything as it cooks. Reserve about 1–2 tablespoons of the butter mixture for serving later, if desired. This step infuses the shrimp with bold lemon-garlic flavor right from the start.
- Roast Shrimp Until Just Pink: Transfer the baking sheet to the preheated oven and roast for about 8–10 minutes, depending on the size of your shrimp. Keep a close eye—shrimp cook quickly and can become rubbery if overdone. They are ready when they turn opaque, pink, and curl slightly into a “C” shape. Immediately remove from the oven to avoid carryover cooking.
- Toss Shrimp in Pan Juices: Carefully scrape all the melted butter and pan juices from the baking sheet into a large mixing bowl with the shrimp. Toss gently to ensure every shrimp is coated with the flavorful herbed butter. This creates a glossy, flavorful finish that makes the shrimp irresistible. Set aside in a warm place while you prepare the grits.
- Boil Broth and Water for Grits: In a medium saucepan, bring the chicken broth and water to a strong boil over medium-high heat. Using a whisk, stir the liquid constantly while heating to prevent sticking at the bottom. The mixture should reach a rolling boil before adding the grits—this ensures they absorb liquid evenly for a creamy texture.
- Whisk in Grits Gradually: Slowly sprinkle the quick-cooking grits into the boiling liquid while whisking continuously. This prevents clumping and keeps the texture silky. Once all the grits are incorporated, reduce the heat slightly so the mixture simmers instead of bubbling too vigorously. Continue whisking for about 4 minutes until the grits begin to thicken.
- Season and Adjust Texture: Add the kosher salt to the grits and stir thoroughly. If the mixture becomes too thick too quickly, add a splash of warm water or broth to loosen it. The grits should be creamy and smooth—not stiff or grainy. Keep stirring frequently to prevent lumps or scorching on the bottom of the pan.
- Melt in Cheeses: Lower the heat to very low. Stir in the grated pepper jack cheese until melted and fully incorporated. Follow with the mascarpone cheese, mixing until the grits are luxuriously smooth, creamy, and slightly tangy. The combination of cheeses adds depth and richness without making the dish heavy. Cook for 3–4 more minutes, stirring often, until the grits reach a silky consistency.
- Assemble and Serve: Divide the hot, cheesy grits into individual serving bowls. Top generously with the roasted lemon-garlic shrimp and spoon over extra herbed butter sauce from the bowl. Garnish with additional parsley, a squeeze of fresh lemon juice, or a sprinkle of red pepper flakes for extra brightness and heat. Serve immediately while hot, creamy, and comforting.
Notes
- Use fresh lemon juice instead of bottled for the best bright, zesty flavor.
- Keep shrimp in a single layer on the baking sheet to roast evenly.
- Cold butter is essential for the herbed butter to blend smoothly.
- Stir grits constantly while cooking to avoid lumps and achieve creaminess.
- Adjust the spice level by adding more or less red pepper flakes.
- If grits thicken too much, add a splash of broth or water to loosen them.
- Mascarpone cheese creates a silky texture, but cream cheese can be used in a pinch.
- Shrimp should curl into a gentle “C” shape when perfectly cooked—avoid the tight “O” shape.
- This dish is best served immediately while hot and creamy.
- A garnish of fresh herbs or lemon wedges adds a restaurant-style finish.
