The BEST Shrimp and Grits Recipe

the best shrimp and grits recipe

5 from 2 reviews

The BEST Shrimp and Grits recipe is cheesy, savory, deliciously nutritious and packed with comfort food flavor in every single bite.


  • 2 cups cashew cream
    • 1 cup raw cashews
    • 1 1/2 cups filtered water
    • 1 teaspoon sea salt
  • 30 large shrimp, peeled and de-veined
  • 3 tablespoons extra virgin olive oil
  • 24 teaspoons Old Bay Seasoning
  • 3 cups water
  • 1 cup stone-ground grits
  • 1 tablespoon extra virgin olive oil
  • 1 green bell pepper, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 yellow bell pepper, finely chopped
  • 1 cup Spanish onion, finely chopped
  • 4 garlic cloves, minced
  • Fresh green scallions, for garnish



  1. In a small saucepan, add 2 cups of water and bring to a boil.
  2. Place 1 cup of raw cashews and turn off the heat, allowing the cashews to soak for up to 30 minutes.
  3. Strain the cashews and place in a high speed blender with 1 1/2 cups of filtered water. Set aside.


  1. To a large saucepan, add 1 cup of cashew cream, 3 cups of water and 1 teaspoon of sea salt. Cover and bring to a boil.
  2. Slowly stir in the grits and then return to a boil, lower temperature and cover and cook for about 20 minutes or until all liquid is absorbed. NOTE: Keep your eye on the pot and add more water, 3 tablespoons at a time, if necessary.
  3. Remove the saucepan from the stove and cover grits to keep warm.


  1. Rinse the peeled and de-veined shrimp with cool water and pat until dry with paper towels. Coat the shrimp with 3 tablespoons of extra virgin olive oil and the Old Bay Seasoning.
  2. In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat; add the three bell peppers, onions and garlic. Saute the vegetables for 6 to 7 minutes. Season with sea salt to taste.
  3. Turn the skillet to medium-high, push the vegetables to the sides of the skillet and add the seasoned shrimp. Sear shrimp briefly on each side, turning only once, until pink and cooked through (Note: be careful not to overcook the shrimp!)
  4. To the skillet, add the reserved 1/2 cup cashew cream. Cook for about 2 more minutes or until sauce thickens just a bit and all of the vegetables and shrimp are coated.
  5. Serve shrimp and vegetables alongside or on top of the grits. Eat at once.

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