Tex-Mex Shrimp and Grits Recipe

This hearty Tex-Mex Shrimp and Grits is made with creamy, cheesy grits, plump shrimp, smoky chipotle peppers in adobo, and a vibrant blend of cumin and cilantro. The result is a comforting, spicy, and deeply flavorful twist on a Southern classic. It is perfect for a special weekend brunch or a fun weeknight dinner and serves 4 people.

Tex-Mex Shrimp and Grits Ingredients

For the Cheesy Grits:

• 1 cup stone-ground or quick-cooking grits
• 4 cups water (or 2 cups water and 2 cups milk for extra creaminess)
• 1 teaspoon salt
• 1 tablespoon butter
• 1 1/2 cups shredded sharp cheddar cheese

For the Tex-Mex Shrimp:

• 1 tablespoon olive oil
• 1 lb large raw shrimp, peeled and deveined
• 1/2 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1-2 chipotle peppers in adobo, minced (adjust to taste)
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon lime juice

How To Make Tex-Mex Shrimp and Grits

1. Prepare the grits: Bring the water (and milk, if using) to a boil in a medium pot. Slowly whisk in the grits and salt, making sure to pour them in a steady stream to avoid lumps. Reduce the heat to low, cover, and cook according to package directions, stirring occasionally. For stone-ground grits, this can take 20-30 minutes; for quick-cooking grits, it takes about 5 minutes. Once cooked, stir in the butter and cheddar cheese until melted and creamy.
2. Sauté the vegetables: While the grits cook, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and green bell pepper and cook for 5-7 minutes until they are soft. Add the minced garlic and minced chipotle peppers and cook for 1 minute more until fragrant.
3. Cook the shrimp: Add the peeled shrimp, chili powder, and cumin to the skillet with the vegetables. Sauté for 2-3 minutes, stirring frequently, until the shrimp are pink and cooked through. Be careful not to overcook them, as they can become tough.
4. Finish the dish: Stir in the fresh cilantro and lime juice. Turn off the heat.
5. Assemble and serve: Divide the creamy, hot grits among four bowls. Spoon the Tex-Mex shrimp and vegetable mixture over the top of each serving. Garnish with a little extra cilantro, if desired, and serve immediately.

Recipe Tips

• Stir your grits: To prevent your grits from becoming lumpy, it’s essential to whisk them in slowly while the water is boiling and to stir them every few minutes as they cook.
• Don’t overcook the shrimp: Shrimp cook very quickly, so keep a close eye on them. They are done when they curl into a “C” shape and are no longer translucent. Overcooked shrimp will be tough and rubbery.
• Adjust the spice level: Chipotle peppers in adobo can be quite spicy. Start with just one and add more to your taste preference. The adobo sauce itself is full of smoky flavor, so don’t be afraid to use a little of that as well.
• Use fresh ingredients: Fresh garlic, cilantro, and lime juice will give this dish its best, most vibrant flavor.

What To Serve Shrimp and Grits

This hearty dish is a complete meal on its own, but you can serve it with a few simple additions. A simple side salad with a light vinaigrette would be a nice, fresh contrast. Warm cornbread is another perfect pairing. You could also offer a cool glass of chilled white wine or an ice-cold beer.

How To Store Shrimp and Grits Leftovers

• Refrigerate: Store the grits and the shrimp mixture separately in airtight containers in the refrigerator for up to 2 days. The grits will thicken considerably upon cooling.
• Freeze: It is not recommended to freeze this dish, as the texture of the shrimp and the grits will change significantly once thawed. It’s best to enjoy it fresh.

Tex-Mex Shrimp and Grits Nutrition Facts

• Calories: 510 kcal
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 250mg
• Sodium: 1100mg
• Total Carbohydrate: 45g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 35g

Frequently Asked Questions

• What is the difference between grits and polenta? Grits and polenta are both made from ground corn, but they come from different types of corn and are ground differently. Grits are made from a type of corn called dent corn, which has a less sweet flavor, while polenta is made from flint corn. Grits are more common in Southern U.S. cooking, while polenta is a staple in Italian cuisine.
• Can I use a different protein? Yes, you can substitute the shrimp with other proteins. Grilled chicken, sliced sausage, or even black beans would all work well and pair nicely with the Tex-Mex flavors.
• How do I make the grits even creamier? For an even creamier texture, you can use whole milk or heavy cream instead of water when cooking the grits. You can also finish the grits by stirring in a little more butter or a splash of cream at the very end.

Try More Recipes:

• Texas Baked Bean Dip Recipe
• Texas Braised Brisket Recipe
• Thai Lettuce Wraps Recipe