Creamy Southern-Style Gluten-Free Shrimp and Grits

I’ll be honest—shrimp and grits take me right back to my grandma’s kitchen, where the air smelled like butter and garlic, and you knew you were about to eat something special. Growing up in the South, grits were on the table more than cereal, and shrimp?

Well, that was the star when we wanted to make dinner feel fancy without getting too complicated.

But here’s the thing—most grits out there are packed with gluten because of cross-contamination.

So I’ve worked out a version that keeps all that rich, comforting flavor but stays completely gluten-free. It’s creamy, cheesy, a little smoky, and loaded with plump, juicy shrimp. If you’ve never had shrimp and grits before, I’m about to change your dinner game forever.

🔄 Substitutions & Variations:

• Dairy-Free? Use coconut milk and dairy-free cheese.
• No andouille? Swap it for smoked turkey sausage or skip it for a lighter dish.
• Spice Lover? Add an extra pinch of cayenne.
• Vegetable Boost? Stir in sautéed mushrooms or spinach.

🍽️ Serving & Presentation Tips:

• Serve in shallow bowls so the shrimp and sauce sit beautifully on top of the grits.
• Drizzle a little hot sauce for extra kick.
• Pair with a light, crisp white wine (like Sauvignon Blanc) or sweet tea for an authentic Southern feel.

This gluten-free shrimp and grits recipe is the kind of meal that sticks with you—the kind that brings warmth to your belly and soul. Whether you’re making it for a cozy dinner at home or impressing friends with a Southern feast, it’s guaranteed to be a hit.

Try it out and let me know how you like it! 😊

Creamy Southern-Style Gluten-Free Shrimp and Grits

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Judy Goudy
• Total Time: 0 hours
• Yield: 4 servings 1x
• Diet: Gluten Free

Print Recipe

Description

A rich and comforting Southern classic made with creamy gluten-free grits, juicy shrimp, and a smoky, buttery sauce.

---

Ingredients

Scale 1x2x3x

For the Grits:

• 1 cup stone-ground gluten-free grits
• 4 cups low-sodium chicken broth (or water for a lighter version)
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• 1 cup sharp cheddar cheese, shredded (or dairy-free alternative)
• 2 tbsp unsalted butter
• ½ tsp salt
• ½ tsp black pepper

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• ½ cup smoked andouille sausage, sliced (optional but highly recommended)
• 1 small onion, diced
• ½ red bell pepper, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp cayenne pepper (optional, for heat)
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp dried thyme
• ½ cup low-sodium chicken broth
• 1 tbsp lemon juice
• 2 tbsp chopped green onions (for garnish)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Grits

1. In a large pot, bring chicken broth to a simmer.
2. Slowly whisk in the gluten-free grits to prevent clumping.
3. Reduce heat to low and let them cook, stirring frequently, for 20-25 minutes or until creamy.
4. Stir in butter, heavy cream, cheddar cheese, salt, and pepper. Mix until smooth. Cover and keep warm.

2. Cook the Shrimp

1. In a large skillet, heat olive oil over medium heat.
2. Add andouille sausage (if using) and cook until slightly crispy, about 2 minutes.
3. Add butter, onion, bell pepper, and celery. Cook until softened, about 5 minutes.
4. Stir in garlic, smoked paprika, cayenne, thyme, salt, and pepper. Cook for 1 minute until fragrant.
5. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
6. Pour in chicken broth and lemon juice, scraping up any browned bits. Let simmer for 2 minutes.
7. Remove from heat and stir in chopped green onions.

3. Assemble and Serve

1. Spoon a generous portion of creamy grits onto a plate.
2. Top with the juicy shrimp mixture.
3. Garnish with extra green onions and a sprinkle of black pepper.

Notes

For best results, use stone-ground grits and fresh shrimp.

• Prep Time: 30 minutes
• Cook Time: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Southern

Nutrition

• Serving Size: 1 bowl
• Calories: 520 per serving
• Sugar: 2g
• Sodium: 920mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 210mg