Honey Butter Shrimp & Grits Recipe

The perfect comfort-style dinner has arrived with this Honey Butter Shrimp & Grits recipe! Juicy, tender shrimp coated in a rich honey butter sauce served over creamy, buttery grits make for an unforgettable meal. Every bite is savory with just the right touch of sweetness, hearty, and deeply satisfying.

It is definitely the favorite time of the year. You’ll find me at the farmers’ markets all season long. Also, I finally put my Christmas tree away by simply using plastic wrap. It took me fifteen minutes per tree. The best part is that I do not have to redecorate in December.

The house is looking better after some rearranging. So I am happy here. After all that work, I was craving some seafood, and shrimp is one of my favorites.

I’ll be honest, I don’t personally eat a whole ton of seafood; I stick to my faves. Shrimp is one of them, and I paired them with grits, a Southern classic.

Why You’ll Love This Recipe?

You are going to enjoy this combo dish because it is delicious and so easy to make.

Let’s talk ingredients, because all you need are pantry staples. You’ve got juicy shrimp cooked just until tender in butter and honey. Then there are the grits, which are creamy and hold all the sauce.

If you didn’t know, the history of grits is as follows: It traces back to Native American cooking, made from ground corn long before they became a Southern staple. Over time, they worked their way into Southern kitchens and became a foundation food. That’s why shrimp and grits became such an iconic pairing, especially in the Lowcountry and coastal South.

I also love this recipe because it feels special without being complicated. You don’t need hours in the kitchen or a long list of steps to make something impressive.

Ingredients

Grits

• 1 cup stone-ground grits
• 4 cups chicken broth (or water, but broth gives better flavor)
• 1 cup whole milk
• 2 tbsp unsalted butter
• ½ cup sharp cheddar cheese, shredded
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper

Honey Butter Shrimp

• 1 lb large shrimp, peeled and deveined (tails off)
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp cayenne pepper (optional, adjust to taste)
• 3 tbsp unsalted butter
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh lemon juice

Optional Garnishes

• Chopped green onions
• Fresh parsley
• Extra drizzle of honey or cracked black pepper

Instructions

In a medium pot over medium heat, bring the chicken broth and milk to a gentle boil. Slowly whisk in the grits to prevent lumps.

Reduce the heat to low and let them simmer, stirring often, for about 20–25 minutes, or until thick and creamy. Stir in the butter, shredded cheddar, salt, and black pepper. Keep warm on low heat, stirring occasionally.

Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with paprika, garlic powder, onion powder, salt, black pepper, and cayenne until evenly coated.

Heat a large skillet over medium heat. Add butter and let it melt. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Do not overcook. Remove shrimp from the pan and set aside.

In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant. Stir in the honey and lemon juice, scraping up any browned bits from the pan.

Return the shrimp to the skillet and toss them in the honey butter sauce until fully coated and glossy. Cook for another 30 seconds just to warm everything through.

Spoon creamy grits onto plates or bowls, top with honey butter shrimp, and finish with your favorite garnishes.

Storage

If you have leftovers (which honestly doesn’t happen often over here), store the shrimp and grits separately for best results. Place each in an airtight container and keep them in the refrigerator for up to 3 days.

When reheating, warm the grits gently on the stovetop or in the microwave with a splash of milk or broth to loosen them back up. Grits love to thicken as they sit, so don’t skip this step. Reheat the shrimp quickly in a skillet over low heat or in short microwave bursts—just until warmed through. You don’t want to overcook them, or they’ll turn rubbery.

Freezing isn’t ideal for this dish. Creamy grits can become grainy once thawed, and shrimp tend to lose that tender bite. This one’s best enjoyed fresh or within a couple of days.

This honey butter shrimp and grits always hits. It’s cozy and tastes amazing, just like the one you’d order at your favorite brunch spot, but better because you made it at home. The sweet, buttery shrimp paired with creamy grits is a classic combo that never lets you down.

More Recipes

• Crispy Seafood Eggrolls Recipe
• Classic Homemade Chili Dog Recipe
• Sweet Chili Jerk Chicken And Buttery Red skin Mashed Potato 

Honey Butter Shrimp & Grits Recipe

Recipe by Ren PetersCourse: MainCuisine: SouthernDifficulty: Medium

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

520

kcal

This Honey Butter Shrimp & Grits recipe features tender shrimp cooked in a rich honey butter sauce served over creamy, comforting grits

Ingredients

• 1 cup stone-ground grits

• 4 cups chicken broth (or water, but broth gives better flavor)

• 1 cup whole milk

• 2 tbsp unsalted butter

• ½ cup sharp cheddar cheese, shredded

• ½ tsp salt (adjust to taste)

• ¼ tsp black pepper

• 1 lb large shrimp, peeled and deveined (tails off)

• 1 tsp paprika

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp salt

• ¼ tsp black pepper

• ¼ tsp cayenne pepper (optional, adjust to taste)

• 3 tbsp unsalted butter

• 2 tbsp honey

• 2 cloves garlic, minced

• 1 tsp fresh lemon juice

• Chopped green onions

• Fresh parsley

• Extra drizzle of honey or cracked black pepper

Directions

• In a medium pot over medium heat, bring the chicken broth and milk to a gentle boil. Slowly whisk in the grits to prevent lumps.
• Reduce the heat to low and let them simmer, stirring often, for about 20–25 minutes, or until thick and creamy. Stir in the butter, shredded cheddar, salt, and black pepper. Keep warm on low heat, stirring occasionally.
• Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with paprika, garlic powder, onion powder, salt, black pepper, and cayenne until evenly coated.
• Heat a large skillet over medium heat. Add butter and let it melt. Add the shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Do not overcook. Remove shrimp from the pan and set aside.
• In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 30 seconds until fragrant. Stir in the honey and lemon juice, scraping up any browned bits from the pan.
• Return the shrimp to the skillet and toss them in the honey butter sauce until fully coated and glossy. Cook for another 30 seconds just to warm everything through.
• Spoon creamy grits onto plates or bowls, top with honey butter shrimp, and finish with your favorite garnishes