This 82 Queen shrimp and grits recipe delivers the ultimate Southern comfort dish—where perfectly cooked shrimp meet velvety, cheesy grits in a symphony of spicy, creamy flavors.
The secret lies in a rich, buttery roux that forms the base of the sauce, while the shrimp cook just long enough to stay tender yet firm. I’ve perfected this dish over years of weekend brunches, and it’s become a staple for feeding guests who always ask for seconds.
The grits here are creamy and luxurious, thanks to a slow cook with stone-ground grits and sharp cheddar, while the shrimp are sautéed in a blend of garlic, cayenne, and smoked paprika for depth.
A splash of hot sauce at the end adds that signature Southern kick without overpowering the dish. This recipe balances tradition with a modern twist—using high-quality 82 Queen shrimp ensures the best texture and flavor, making it worth every minute of prep.
What you’ll end up with is a dish that’s restaurant-quality at home: golden, buttery grits topped with plump, spiced shrimp and a sauce that’s rich yet balanced.
The aroma alone will have everyone gathering at the table, and the first bite delivers that perfect harmony of textures—creamy grits, tender shrimp, and a sauce that’s just spicy enough. Serve with a side of crispy bacon or fresh greens for a complete Southern feast.
This recipe scales beautifully for crowds or leftovers, and the technique is straightforward once you master the roux. Whether you’re hosting a brunch or treating yourself to a weekend indulgence, this shrimp and grits recipe is the one that’ll make you the star of the meal.
Let’s get cooking—your taste buds will thank you.
Ingredients for 82 queen shrimp and grits
The secret to this restaurant-quality dish lies in these 13 ingredients—creamy grits, plump shrimp, and bold Southern flavors.
| Ingredient | Amount | Notes |
|---|---|---|
| 82 Queen Shrimp (Peeled and Deveined) 🦐 | 1 ½ lb | Frozen or fresh, thawed if frozen |
| Stone-Ground Grits 🍚 | 1 ½ cups | Uncooked, coarse texture preferred |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged for best flavor |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small pieces |
| Heavy Cream 🥛 | 1 cup | Full-fat for creamy texture |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh for best flavor |
| Smoked Paprika 🌶️ | 1 tbsp | For smoky depth |
| Ground Cayenne Pepper 🔥 | ½ tsp | Adjust for spice preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Hot Sauce 🌶️ | 2 tbsp | Like Crystal or Tabasco |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
The shrimp are the star, so 82 Queen is non-negotiable—fresh or frozen, they deliver that sweet, tender bite. Costco or local seafood markets usually carry them, or grab the frozen ones at Walmart if you’re in a rush. Look for bright, plump shrimp with no fishy smell. If using frozen, thaw them overnight in the fridge (never in warm water—trust me on this). The grits? Stone-ground is a must—it’s what gives that luxurious texture. Bob’s Red Mill or Quaker are reliable brands, but any stone-ground will work.
No smoked paprika? Regular paprika plus a pinch of liquid smoke gets you close. Short on heavy cream? Half-and-half works in a pinch, but the dish won’t be quite as rich. The cheese is where you can get fancy—sharp cheddar like Tillamook adds depth, but any aged cheddar does the trick. Cayenne too spicy? Cut it with a pinch of sugar or swap for red pepper flakes at half the amount. And if you’re out of hot sauce, a splash of Worcestershire sauce adds a similar tang (just skip the anchovies if it’s vegan).
This dish tastes even better the next day, so make extra—leftovers keep for 3 days in the fridge. For reheating, add a splash of milk or water to loosen the grits. The roux is the key to success here: don’t rush it, or you’ll end up with a burnt mess. Store your butter in the freezer to keep it cold longer, and always keep your spices in a cool, dark place. The shrimp cook in minutes, so time them right—you want them just done when the grits are creamy.
Why You’ll Love This Recipe
- One-Pot Magic: The grits cook right in the same pan as the shrimp—no extra bowls, no extra mess. Just melt butter, toast the grits, simmer, and boom: creamy, cheesy, shrimp-topped perfection without washing a single dish.
- Creamy Cheesy Crunch: That sharp white cheddar folded into the grits? It’s the secret weapon—smooth one second, melty and salty the next, while the shrimp stay juicy and buttery. Honestly, the first bite makes you question why you ever ate grits without it.
- Weeknight to Weekend: Throw it together for a lazy Tuesday or dress it up with a splash of hot sauce for a brunch crowd. The same base works for both—just adjust the garnish. My daughter even asks for it on Saturdays (yes, even when we’re grilling).
- Leftovers That Don’t Suck: Unlike most shrimp dishes, this actually improves the next day. Reheat the grits with a little extra butter and cream, and the cheese gets even gooier. I’ve fed a family of four for three meals from one batch—zero complaints, all seconds.
Step-by-step instructions for 82 Queen shrimp and grits
Here’s how to create a perfectly balanced Southern dish with tender shrimp and velvety grits.
Cook the Stone-Ground Grits to Creamy Perfection
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add 1.5 teaspoons of salt and stir until dissolved. Slowly whisk in the 1.5 cups stone-ground grits, reducing heat to medium-low. Cover and let simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy with no gritty texture remaining.
Here’s the thing—stone-ground grits need gentle heat to break down properly. If you see any liquid still on top after 20 minutes, cover and cook another 5 minutes. The grits should pull away from the sides of the pan and form a thick, pudding-like consistency. Keep the grits warm while you prepare the shrimp.
Sauté the Garlic and Spices for Maximum Flavor
In a large skillet, melt 0.5 cup of unsalted butter over medium heat until it foams. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant but not browned. Stir in 1 tablespoon smoked paprika and 0.5 teaspoon ground cayenne pepper, cooking for another 30 seconds until the spices are toasted and aromatic.
This step builds the flavor foundation for your shrimp. Don’t walk away—burnt garlic makes everything bitter. You’ll know it’s ready when the spices release their aroma and the butter takes on a golden hue. Keep the heat at medium so the spices toast without burning.
Cook the Shrimp Until Perfectly Pink
Add the 1.5 lb peeled and deveined shrimp to the skillet in a single layer. Cook over medium-high heat for 2-3 minutes per side until the shrimp turn opaque pink and curl slightly. Remove the shrimp from the skillet and set aside, reserving 2 tablespoons of the butter in the pan.
Watch the shrimp carefully—they cook fast! You want them just opaque, not rubbery. If they’re frozen, they’ll take the full 3 minutes per side. The shrimp should release easily from the pan when ready. Keep them warm while you finish the sauce.
Create the Creamy Cheese Sauce
Return the skillet to medium heat and stir in the 1 cup heavy cream and 1.5 cups shredded sharp white cheddar cheese. Cook for 3-4 minutes, stirring constantly, until the cheese is fully melted and the sauce is smooth. Remove from heat and stir in 2 tablespoons hot sauce and 1 tablespoon lemon juice.
The sauce should be thick enough to coat the back of a spoon but still silky smooth. If it’s too thick, add 1-2 tablespoons of hot water to loosen it. This is where the dish comes together—creamy, cheesy, and with just the right kick of heat.
Combine and Serve Immediately
Gently fold the cooked shrimp into the cheese sauce, coating them evenly. Spoon the shrimp and sauce over the warm grits, dividing evenly among 4 plates. Garnish each serving with 1 tablespoon of chopped fresh parsley and an extra sprinkle of black pepper.
Serve this dish immediately while the shrimp is hot and the grits are creamy. The contrast of the cool grits with the warm, spicy shrimp creates the perfect Southern comfort meal. Each bite should deliver that creamy texture promised in the title, with the shrimp adding protein and a satisfying pop of texture.
Pro Tips For Making 82 Queen Shrimp And Grits
- Sear Shrimp Fast: DESCRIPTION: Hit the pan on high heat with just a whisper of oil—these big shrimp need a quick, hard sear to stay tender. I learned this the hard way: dragging it out turns them rubbery, and nobody wants that with 82 Queens. Two minutes max, then pull them out while they’re still just slightly firm.
- Toast the Grits: DESCRIPTION: Dry-toast the grits in the butter for 30 seconds before adding liquid—it builds flavor like a crust. Skipping this step leaves them bland, and sharp cheddar deserves a base that can stand up to it. (Yes, even if you’re impatient like me.)
- Cheese in Stages: DESCRIPTION: Stir in half the cheddar while the grits are still hot, then fold in the rest with the cream at the end. Dumping it all at once makes the sauce break, and nobody wants gritty cheese clumps in their cream. Trust the process—your future self will thank you.
- Deglaze with Cream: DESCRIPTION: After searing the shrimp, splash in a little heavy cream to scrape up the browned bits—this adds depth without extra effort. I used to waste that flavor; now I save it. (It’s the thing that makes the dish feel restaurant-worthy.)
Common mistakes when making great 82 queen shrimp and grits
Overcooking Shrimp
Shrimp cook in a flash—just 2-3 minutes per side—but it’s easy to overdo it. I’ve ruined perfectly good shrimp by walking away for even 30 seconds. Overcooked shrimp turn rubbery and lose their sweetness.
Keep a timer handy and watch for the opaque pink color and slight curl. If you’re unsure, pull them when they’re just barely done—they’ll finish cooking from residual heat. 🦐
Burning the Roux
The roux is the flavor foundation, but it’s also where most beginners fail. Rushing the butter-to-flour ratio or cranking the heat too high leads to burnt bits and a bitter taste. I learned this the hard way—my first attempt had a dark brown crust instead of a smooth sauce.
Cook your butter over medium heat and whisk constantly to avoid lumps. If it starts to darken too quickly, reduce the heat immediately.
Skipping the Rest
Freshly cooked shrimp need 5-10 minutes to rest after cooking. Skipping this step means they’ll release too much moisture when you plate them, making your dish watery. I used to think resting was a myth—until I tried it and saw the difference.
Let them sit on a wire rack while you finish the sauce. This keeps them tender and ensures they stay plump when mixed with the grits.
Underseasoning
Southern shrimp and grits need bold flavors, but many recipes call for minimal salt or cayenne. I’ve tasted versions that were almost bland. Don’t be shy with the smoked paprika and cayenne—start with the full amounts and adjust to taste.
The cheese sauce should be tangy, not mild. Taste as you go and add more hot sauce or lemon juice if needed. The goal is a dish that wakes up your taste buds, not one that blends into the background.
Using Wrong Grits
Not all grits are created equal. Quick-cooking grits won’t give you that luxurious, creamy texture. I’ve tried instant grits in a pinch, and they’re a disaster—they’re gritty and lack depth. Stick with stone-ground grits like Bob’s Red Mill.
They take longer to cook (20-25 minutes), but the result is worth it. If you’re short on time, you can use pre-cooked grits from the store, but they won’t taste as rich.
Ignoring the Butter
Butter is the secret weapon in this dish, but many recipes skimp on it. Don’t use margarine or low-fat alternatives—they won’t give you that rich, velvety sauce. I use unsalted butter for better flavor control, but if you’re in a rush, salted butter works too (just reduce the added salt).
For extra richness, add a pat of butter to each serving before plating. The fat coats your mouth and makes every bite more satisfying. 🧈
Nutrition facts
Frequently asked questions
Can I substitute regular grits for stone-ground grits?
Regular (quick-cooking) grits won’t give you that luxurious, creamy texture. Stone-ground grits take 20-25 minutes to cook properly, resulting in a velvety consistency. If you’re short on time, pre-cooked grits from the store will work, but they won’t have the same rich flavor or texture. For best results, stick with stone-ground—it’s worth the wait!
How do I adjust the spice level for picky eaters?
Start by reducing the cayenne to ¼ teaspoon and swap the hot sauce for a milder option like lemon juice. For extra heat control, serve hot sauce on the side. The smoked paprika adds depth without spice, so keep that at 1 tablespoon. Taste as you go—you can always add more cayenne later if needed!
Can I make this dish ahead of time?
This dish tastes even better the next day! Cook the grits and shrimp sauce separately, then refrigerate for up to 3 days. When ready to serve, reheat the grits with a splash of milk or water to restore creaminess, and warm the shrimp sauce gently. Keep them separate until plating to maintain texture. The flavors meld beautifully overnight!
What’s the best way to store leftover shrimp?
Store cooked shrimp in an airtight container in the fridge for up to 2 days. For longer storage, freeze them in a single layer before transferring to a freezer bag (up to 3 months). Thaw overnight in the fridge—never at room temperature. Reheat gently in a skillet with a little butter to maintain tenderness.
Why does my roux turn dark brown?
This happens when you cook the butter over high heat or don’t whisk constantly. The roux should be a light golden color for this recipe. If it darkens, reduce the heat immediately and add 1 tablespoon of flour to lighten it. For this dish, you don’t need a dark roux—just a smooth, flavorful base for the cheese sauce.
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