This Louisiana-style shrimp and grits recipe is one of my favorite meals. For a moment I feel like I’m back in the South.
You can make this recipe gluten-free easily by using gluten-free spices. To make it dairy-free, substitute olive oil for the butter.
When I learned I needed to go gluten-free, my first thoughts were practical: wine (yes), cheese (yes), Chocodiles (no), and Shrimp and Grits (yes!) — so I knew I’d be fine.
About this shrimp and grits recipe:
This version came from my Louisiana-raised friend James, a food photographer, and it’s a great example of authentic Southern cooking. Gulf shrimp are available year-round, though summer is prime season. For the best flavor, use Gulf shrimp, a good seafood stock, and if possible, stone-ground Southern grits.
Shrimp: what’s with the numbers?
Shrimp packages often show a size like 16/20 or 21/25. That number indicates how many shrimp of that size make up one pound. For example, 16/20 means about 16 to 20 shrimp per pound. A size labeled U/10 means under ten shrimp per pound, so those are very large. For this recipe I use 40/50 count or larger shrimp.
Try this too: Easy Saucy Creole Shrimp Recipe
A tasty dish inspired by Southern cooking, Saucy Creole Shrimp is full of flavor and comes together quickly.
Real Louisiana Shrimp And Grits Recipe (Naturally Gluten-Free)
James Collier
15
44
4 servings
320 kcal
Ingredients
- 1 cup stone-ground grits
- 3 cups water
- 1 tablespoon butter
- Salt and pepper to taste
- ½ lb. fresh shrimp tails, 40–50 count or larger, deveined and shelled to the tip
- 2 tablespoon shrimp spice mix (see below)
- 2 tablespoon olive oil
- ½ cup onion or shallot, finely diced
- 2 cloves garlic, minced
- ½ cup bell pepper, finely diced
- ½ cup celery, finely diced
- ½ cup seafood stock (homemade is best)
Spice mix:
- 1 Tbsp. fresh ground black pepper
- 1 Tbsp. kosher salt
- ½ tsp. cayenne pepper
- 1 tsp. dried oregano
- 1 tsp. paprika
- 1 tsp. white pepper
- Zest of 1 Meyer lemon
Instructions
Cook the grits:
-
Bring the water to a boil with a pinch of salt and the butter. Slowly whisk in the grits, stirring constantly. Cook until thick, about 5–10 minutes. Package times may be longer, but focus on the texture — the grits will continue to thicken slightly as they cool.
Make the shrimp:
-
In a large bowl, toss the shrimp with the spice mix to coat evenly; set aside. Heat the olive oil in a skillet and sauté the onion, garlic, bell pepper and celery until the vegetables are translucent. Add the shrimp and cook 2–3 minutes per side, just until they begin to turn opaque — don’t cook them fully yet. Stir in the seafood stock, scraping the pan to loosen browned bits, and simmer about 5 minutes until the liquid reduces by half.
Serve it up:
-
Ladle the grits into bowls, top with the shrimp, then spoon the remaining sauce and vegetables evenly over each serving.
Notes
Nutrition
Carbohydrates: 37 g
Protein: 17 g
Fat: 12 g (Saturated fat: 3 g)
Cholesterol: 150 mg
Sodium: 2018 mg
Potassium: 267 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 1674 IU
Vitamin C: 29 mg
Calcium: 115 mg
Iron: 2 mg
gluten-free dinner recipe, gluten-free seafood recipe, shrimp and grits, shrimp recipe
photo by James Collier
Oven Roasted Shrimp with Lemon & Garlic:
These oven-roasted shrimp are gluten-free, Paleo-friendly, and delicious. Serve as an appetizer or use them to top pasta, salads, or rice for a quick meal — dinner is ready in about 20 minutes.
