Aren’t you craving that classic Southern comfort? From quick weeknight dinners to impressive party dishes, shrimp takes center stage in these irresistible recipes. Whether you’re a seasoned cook or just starting out, we’ve gathered 25 mouthwatering ways to enjoy this versatile seafood. Get ready to spice up your menu and bring a taste of the South to your table—let’s dive in!
Cajun Blackened Shrimp with Grits
Feeling like something spicy and comforting? You’ve got to try this Cajun blackened shrimp with grits—it’s bold, creamy, and totally satisfying.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for extra flavor)
– 2 tbsp Cajun seasoning (homemade or store-bought, but go for one with a kick)
– 1 cup stone-ground grits (the coarse kind gives the best texture)
– 4 cups water
– 1 cup whole milk (it makes the grits extra creamy)
– 4 tbsp unsalted butter, divided (room temp blends better)
– 1/2 cup shredded sharp cheddar cheese
– 2 tbsp vegetable oil (high smoke point is key for searing)
– Salt to taste (I use kosher salt for even seasoning)
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear.
2. Toss the shrimp with Cajun seasoning until evenly coated.
3. In a medium saucepan, bring water and milk to a boil over high heat.
4. Whisk in the grits and reduce heat to low.
5. Cook the grits for 20-25 minutes, stirring frequently to prevent lumps.
6. Stir in 2 tbsp butter and cheddar cheese until melted and smooth.
7. Season the grits with salt to taste and keep warm.
8. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F.
9. Add the shrimp in a single layer without overcrowding.
10. Cook for 2-3 minutes per side until blackened and opaque.
11. Remove the shrimp from the skillet and let rest for 2 minutes.
12. Serve the shrimp over the creamy grits, topped with remaining butter.
Kick back and enjoy the contrast of spicy, charred shrimp against the smooth, cheesy grits—it’s a flavor explosion. Try garnishing with fresh parsley or a squeeze of lemon for a bright finish.
Southern-Style Shrimp and Okra Gumbo
Whew, nothing warms the soul like a big pot of gumbo simmering on the stove. You’re going to love how the flavors come together in this Southern classic—it’s hearty, comforting, and perfect for sharing.
Ingredients
– 1 lb fresh shrimp, peeled and deveined (I like to keep the tails on for extra flavor)
– 1 cup sliced okra (fresh is best, but frozen works in a pinch)
– 1/2 cup all-purpose flour
– 1/4 cup vegetable oil (I always use a neutral oil for roux)
– 1 onion, diced
– 1 green bell pepper, diced
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 can (14.5 oz) diced tomatoes
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust if you like less heat)
– 1 bay leaf
– Salt and black pepper to taste
– 2 tbsp fresh parsley, chopped (for garnish)
– Cooked white rice, for serving
Instructions
1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Gradually whisk in the all-purpose flour to form a roux, stirring constantly for about 15–20 minutes until it reaches a deep chocolate brown color. Tip: Don’t walk away—roux can burn quickly!
3. Add the diced onion, green bell pepper, and chopped celery to the roux, stirring to coat, and cook for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth slowly, whisking continuously to avoid lumps.
6. Add the diced tomatoes (with their juices), smoked paprika, cayenne pepper, bay leaf, salt, and black pepper.
7. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30 minutes to let the flavors meld.
8. Stir in the sliced okra and simmer uncovered for another 10 minutes until tender. Tip: Okra can be slimy if overcooked, so keep an eye on it!
9. Gently add the shrimp to the pot and cook for 3–4 minutes until they turn pink and opaque. Tip: Don’t overcook the shrimp or they’ll get rubbery.
10. Remove the bay leaf and stir in the chopped fresh parsley.
11. Serve the gumbo hot over cooked white rice.
Oh, the result is just divine—the gumbo has a rich, velvety texture from the roux, with a slight kick from the spices and the freshness of the okra. It’s fantastic ladled over fluffy rice, and I love topping it with extra parsley for a pop of color.
Spicy Shrimp Étouffée
You know that feeling when you want something comforting but with a little kick? This spicy shrimp étouffée hits all the right notes—creamy, rich, and just the right amount of heat to keep things interesting.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for extra flavor)
– 1/2 cup unsalted butter (real butter makes all the difference here)
– 1/2 cup all-purpose flour
– 1 large onion, finely chopped
– 1 green bell pepper, diced
– 2 celery stalks, chopped
– 3 cloves garlic, minced (fresh is best for that punch)
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 cups chicken broth
– 1 tbsp Cajun seasoning (adjust based on your heat preference)
– 1 tsp paprika
– 1/2 tsp cayenne pepper (for that extra spice kick)
– 2 tbsp fresh parsley, chopped (garnish at the end brightens it up)
– Cooked white rice, for serving
Instructions
1. In a large skillet or Dutch oven, melt the butter over medium heat.
2. Add the flour and whisk constantly for 5-7 minutes to make a dark roux; it should be the color of peanut butter.
3. Tip: Don’t walk away while making the roux—it can burn quickly!
4. Stir in the onion, bell pepper, and celery, and cook for 5 minutes until softened.
5. Add the garlic and cook for 1 minute until fragrant.
6. Pour in the diced tomatoes with their juice and chicken broth, stirring to combine.
7. Bring the mixture to a simmer over medium-high heat.
8. Reduce the heat to low, cover, and let it cook for 20 minutes to develop the flavors.
9. Tip: Letting it simmer low and slow makes the sauce richer.
10. Stir in the Cajun seasoning, paprika, and cayenne pepper.
11. Add the shrimp and cook for 3-5 minutes until they turn pink and opaque.
12. Tip: Don’t overcook the shrimp—they get rubbery if left too long.
13. Remove from heat and stir in the fresh parsley.
14. Serve immediately over cooked white rice.
Grab a bowl and dig in—the étouffée has a velvety texture with a spicy, savory depth that pairs perfectly with fluffy rice. For a fun twist, top it with a squeeze of lemon or some hot sauce to amp up the heat even more.
Classic Southern Fried Shrimp
Kicking off your seafood night with this classic is always a win. You’ll love how crispy these shrimp turn out, and they come together faster than you’d think.
Ingredients
– 1 lb large raw shrimp, peeled and deveined (I leave the tails on for easy handling)
– 1 cup buttermilk, straight from the fridge for a tangy soak
– 1 cup all-purpose flour, my trusty base for that perfect crust
– 1/2 cup cornmeal, because it adds that extra crunch we all crave
– 1 tsp paprika, for a subtle smoky kick
– 1 tsp garlic powder, my go-to for flavor depth
– 1/2 tsp cayenne pepper, just enough heat to wake things up
– 1 tsp salt, don’t skimp—it balances everything
– Vegetable oil for frying, about 2 cups to fill your skillet
Instructions
1. Pat the shrimp dry with paper towels to help the coating stick better.
2. Pour the buttermilk into a medium bowl and add the shrimp, tossing to coat them evenly.
3. Let the shrimp soak in the buttermilk for 10 minutes at room temperature to tenderize.
4. In a separate bowl, whisk together the flour, cornmeal, paprika, garlic powder, cayenne pepper, and salt.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer.
6. Remove each shrimp from the buttermilk, allowing excess to drip off.
7. Dredge the shrimp in the flour mixture, pressing gently to adhere the coating on all sides.
8. Carefully place the coated shrimp into the hot oil in a single layer, frying in batches to avoid crowding.
9. Fry the shrimp for 2-3 minutes per side until golden brown and crispy.
10. Use a slotted spoon to transfer the fried shrimp to a paper towel-lined plate to drain any excess oil.
11. Repeat steps 6-10 with the remaining shrimp, adjusting heat as needed to maintain 350°F.
Mouthwatering and irresistibly crunchy, these shrimp have a light, flavorful crust that gives way to tender, juicy insides. Serve them hot with a squeeze of lemon or dunked in your favorite dipping sauce for a Southern-style treat that never disappoints.
Shrimp and Sausage Jambalaya
Hey there, you’re going to love how easy this jambalaya comes together—it’s the perfect one-pot wonder for busy weeknights. Hearty, spicy, and packed with flavor, it’ll have everyone asking for seconds.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to pat them dry for better browning)
– 12 oz andouille sausage, sliced into ½-inch rounds (the smokier, the better!)
– 1 large yellow onion, diced (it adds a sweet base flavor)
– 1 green bell pepper, chopped (for a fresh crunch)
– 2 celery stalks, chopped (don’t skip—it’s key for that classic trinity)
– 3 garlic cloves, minced (fresh is best here)
– 1 cup long-grain white rice (rinsed to remove excess starch)
– 2 cups chicken broth (low-sodium lets you control the salt)
– 1 (14.5 oz) can diced tomatoes, undrained (they add a tangy richness)
– 2 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1 tsp paprika (smoked paprika adds depth)
– ½ tsp cayenne pepper (adjust if you like less heat)
– 1 tsp dried thyme (rubbed between your fingers to wake it up)
– 2 bay leaves (remove them before serving—they’re not for eating!)
– Salt and black pepper to taste (I start with ½ tsp salt and go from there)
Instructions
1. Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, about 2 minutes.
2. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until browned and crispy on the edges.
3. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
4. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
5. Add the diced onion, chopped bell pepper, and chopped celery to the pot and sauté for 5 minutes, stirring often, until softened.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the rinsed rice, paprika, cayenne, dried thyme, ½ tsp salt, and black pepper to the pot, stirring to coat everything evenly for 1 minute.
8. Tip: Toasting the rice with the spices deepens the flavor.
9. Pour in the chicken broth and diced tomatoes with their juices, then add the bay leaves.
10. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes without stirring.
11. After 20 minutes, remove the lid—the rice should be tender and liquid mostly absorbed.
12. Gently fold in the cooked sausage and raw shrimp, spreading them evenly over the rice.
13. Cover the pot again and cook for 5-7 minutes over low heat until the shrimp are pink and opaque.
14. Tip: Avoid overcooking the shrimp—they turn rubbery if left too long.
15. Remove the pot from the heat, discard the bay leaves, and let it sit covered for 5 minutes to allow flavors to meld.
16. Fluff the jambalaya gently with a fork before serving.
Aromatic and satisfying, this jambalaya has a perfect balance of spicy sausage, tender shrimp, and fluffy rice. Serve it straight from the pot with a sprinkle of fresh parsley or a dash of hot sauce for an extra kick—it’s ideal for feeding a crowd or enjoying as leftovers the next day.
Creole Shrimp Creole with Rice
Just imagine coming home to a pot of Creole Shrimp Creole with Rice simmering on the stove—it’s the kind of comforting, flavor-packed dish that feels like a warm hug. You’ll love how the spices mingle with juicy shrimp and tender rice. It’s perfect for a cozy weeknight dinner or when you’re craving something with a little Southern charm.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for extra flavor, but you can remove them if you prefer)
– 1 cup long-grain white rice (I always rinse it first to remove excess starch for fluffier results)
– 1 medium onion, diced (yellow onions work best here for their sweetness)
– 1 green bell pepper, diced
– 2 celery stalks, chopped
– 3 cloves garlic, minced (fresh is key—it makes all the difference in flavor)
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp tomato paste
– 2 cups chicken broth (low-sodium is my go-to to control the salt level)
– 2 tbsp olive oil
– 1 tbsp Creole seasoning (homemade or store-bought, but adjust if it’s salty)
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp cayenne pepper (add more if you like it spicy)
– Salt and black pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper, then adjust later)
– 2 tbsp chopped fresh parsley for garnish
Instructions
1. Rinse 1 cup of long-grain white rice under cold water until the water runs clear, then drain it thoroughly to remove excess starch.
2. Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it shimmers, about 2 minutes.
3. Add the diced onion, green bell pepper, and chopped celery to the pot, and sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
4. Stir in 3 cloves of minced garlic and cook for 1 minute until aromatic, being careful not to burn it.
5. Add 1 tbsp Creole seasoning, 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper to the pot, and toast the spices for 30 seconds to deepen their flavors.
6. Pour in the undrained can of diced tomatoes and 2 tbsp tomato paste, stirring to combine everything evenly.
7. Add the rinsed and drained rice to the pot, stirring to coat it with the vegetable and spice mixture.
8. Pour in 2 cups of chicken broth and bring the mixture to a boil over high heat.
9. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid.
10. While the rice cooks, pat 1 lb of peeled and deveined shrimp dry with paper towels to ensure they sear nicely.
11. Season the shrimp lightly with salt and black pepper.
12. After the rice has cooked, uncover the pot and gently stir in the seasoned shrimp.
13. Cover the pot again and cook for 3-5 minutes over low heat, just until the shrimp turn pink and opaque—be careful not to overcook them, or they’ll become tough.
14. Remove the pot from the heat and let it sit, covered, for 2 minutes to allow the flavors to meld.
15. Fluff the mixture gently with a fork, then garnish with 2 tbsp of chopped fresh parsley before serving.
Keep in mind that the rice should be tender with a slight bite, and the shrimp plump and juicy. This dish bursts with smoky, spicy notes from the Creole seasoning, balanced by the sweetness of the tomatoes and veggies. For a fun twist, serve it in bowls topped with a squeeze of lemon or alongside crusty bread to soak up every bit of the saucy goodness.
Low Country Boil with Shrimp
Unbelievably easy and perfect for feeding a crowd, this Low Country Boil with Shrimp is the ultimate one-pot wonder. You’ll love how the flavors meld together in this classic Southern dish that’s perfect for summer gatherings or casual weeknight dinners.
Ingredients
– 2 lbs large shrimp, peeled and deveined (I leave the tails on for extra flavor)
– 1 lb smoked sausage, sliced into 1-inch pieces (andouille is my favorite for that authentic kick)
– 4 ears fresh corn, husked and cut into thirds
– 1.5 lbs small red potatoes, halved if larger than golf ball size
– 1 large yellow onion, quartered
– 4 cloves garlic, smashed (fresh is best here for maximum aroma)
– ¼ cup Old Bay seasoning (don’t skimp – this is the star flavor)
– 2 tbsp lemon juice, freshly squeezed
– 1 lemon, sliced into rounds for serving
– 8 cups water
– 2 tbsp salted butter (melted for drizzling at the end)
Instructions
1. Fill a large stockpot with 8 cups of water and bring to a rolling boil over high heat.
2. Add ¼ cup Old Bay seasoning to the boiling water and stir until completely dissolved.
3. Carefully add 1.5 lbs halved red potatoes to the seasoned boiling water.
4. Cook potatoes for 10 minutes at a maintained boil until they just begin to soften.
5. Add 1 lb sliced smoked sausage and 1 quartered yellow onion to the pot.
6. Continue boiling for 5 minutes until the sausage is heated through.
7. Add 4 ears of corn cut into thirds and 4 smashed garlic cloves to the mixture.
8. Cook for exactly 7 minutes until the corn is bright yellow and tender-crisp.
9. Tip: Don’t overcook the corn – you want that perfect snap when you bite into it!
10. Add 2 lbs peeled shrimp to the pot and immediately reduce heat to medium.
11. Cook shrimp for precisely 3-4 minutes until they turn pink and opaque.
12. Tip: Watch the shrimp closely – they cook fast and become rubbery if overcooked.
13. Remove pot from heat and drain all liquid through a colander.
14. Dump the drained contents onto a large serving platter or newspaper-lined table.
15. Drizzle with 2 tbsp melted salted butter and 2 tbsp fresh lemon juice.
16. Tip: Toss gently with tongs to evenly distribute the butter and lemon juice.
17. Garnish with lemon slices for serving.
Let me tell you – the shrimp turns out perfectly tender, while the sausage adds a smoky richness that complements the sweet corn. Serve this family-style right on the table with plenty of napkins, and watch everyone dig in with their hands for the most authentic experience!
Southern Shrimp and Corn Chowder
A warm bowl of Southern Shrimp and Corn Chowder just hits different on a crisp day. You’ll love how the sweet corn and tender shrimp come together in this creamy, comforting soup. It’s one of those recipes that feels like a hug in a bowl.
Ingredients
– 1 lb raw shrimp, peeled and deveined (I like using wild-caught for the best flavor)
– 4 cups fresh corn kernels (about 4 ears—fresh makes all the difference!)
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth (low-sodium lets you control the salt)
– 1 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp olive oil
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
– Salt and black pepper to season
Instructions
1. Heat olive oil and butter in a large pot over medium heat until the butter melts and sizzles lightly.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Add fresh corn kernels and cook for 3 minutes, stirring to combine with the onions and garlic.
5. Pour in chicken broth and bring to a boil over high heat, then reduce to a simmer for 10 minutes.
6. Use an immersion blender to partially blend the soup, leaving some chunks for texture (tip: blend just a third for the perfect creamy-yet-hearty feel).
7. Stir in heavy cream, smoked paprika, and cayenne pepper, and simmer for 5 minutes over low heat.
8. Season raw shrimp with salt and black pepper, then add them to the pot.
9. Cook the shrimp for 3-4 minutes, until they turn pink and opaque—overcooking makes them rubbery, so watch closely.
10. Remove from heat and let sit for 2 minutes to allow flavors to meld (tip: a quick rest makes the soup even richer).
11. Ladle into bowls and serve immediately.
So creamy and packed with sweet corn and juicy shrimp, this chowder is pure comfort. Serve it with crusty bread for dipping or top with a sprinkle of fresh parsley for a pop of color.
Buttermilk Fried Shrimp Po’ Boy
Let’s be real—nothing beats that satisfying crunch of perfectly fried shrimp tucked into a soft roll. You’re about to make a buttermilk fried shrimp po’ boy that’ll have everyone asking for seconds. Trust me, it’s easier than you think and totally worth the effort.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like using 16/20 count for that meaty bite)
– 1 cup buttermilk (full-fat gives the best tang and tenderness)
– 1 cup all-purpose flour (I always sift mine to avoid lumps)
– 1/2 cup cornmeal (for that extra crunch we all love)
– 1 tsp paprika (smoked paprika adds a nice depth)
– 1 tsp garlic powder
– 1/2 tsp cayenne pepper (adjust if you’re not into heat)
– 1 tsp salt
– 1/2 tsp black pepper
– 4 soft hoagie rolls (toasted lightly—it makes all the difference)
– 2 cups vegetable oil for frying (peanut oil works great too for its high smoke point)
– Shredded lettuce and sliced tomatoes for serving (I’m generous with both)
– Remoulade or mayo for spreading (homemade remoulade is my go-to)
Instructions
1. Pat the shrimp dry with paper towels to help the coating stick better.
2. In a bowl, soak the shrimp in buttermilk for 15 minutes at room temperature—this tenderizes them beautifully.
3. In another bowl, whisk together flour, cornmeal, paprika, garlic powder, cayenne, salt, and black pepper.
4. Heat vegetable oil in a deep skillet to 350°F, using a thermometer to keep it precise.
5. Remove shrimp from buttermilk, letting excess drip off, then dredge each one thoroughly in the flour mixture.
6. Fry shrimp in batches for 2-3 minutes until golden brown and crispy, avoiding overcrowding the pan.
7. Transfer fried shrimp to a wire rack over a baking sheet to keep them crisp, not soggy.
8. Lightly toast the hoagie rolls in a toaster or oven for 1-2 minutes until just warm.
9. Spread remoulade or mayo on both sides of the rolls.
10. Layer shredded lettuce and sliced tomatoes on the bottom half of each roll.
11. Pile the fried shrimp on top, then close with the top half of the roll.
Fresh out of the fryer, these shrimp are impossibly crisp with a hint of spice, while the soft roll soaks up all the goodness. Serve it with extra remoulade for dipping and a cold drink—it’s messy, juicy, and absolutely perfect for a casual dinner or game day feast.
Louisiana Shrimp Étouffée
Goodness, you’re in for a treat with this Louisiana classic! It’s the perfect cozy dish for when you want something rich and comforting. Let me walk you through making it step by step.
Ingredients
– 1 lb raw shrimp, peeled and deveined (I like using wild-caught for better flavor)
– 1/2 cup unsalted butter (real butter makes all the difference here)
– 1/2 cup all-purpose flour
– 1 large onion, finely chopped
– 1 green bell pepper, diced
– 2 celery stalks, chopped
– 3 cloves garlic, minced (fresh is best!)
– 2 cups chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 tbsp Cajun seasoning
– 1 tsp paprika
– 1/2 tsp cayenne pepper (adjust if you’re sensitive to heat)
– 4 green onions, sliced
– 2 tbsp fresh parsley, chopped
– Cooked white rice for serving
Instructions
1. Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Whisk in the flour continuously for 5-7 minutes until it turns a deep peanut butter color to make a roux. Tip: Don’t walk away—stir constantly to prevent burning!
3. Add the chopped onion, bell pepper, and celery to the roux and cook for 5 minutes until softened.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Pour in the chicken broth gradually while whisking to avoid lumps.
6. Add the diced tomatoes with their juice, Cajun seasoning, paprika, and cayenne pepper.
7. Bring the mixture to a simmer, then reduce heat to low and cook uncovered for 20 minutes, stirring occasionally. Tip: Letting it simmer develops the flavors beautifully.
8. Add the raw shrimp to the pot and cook for 3-4 minutes until they turn pink and opaque.
9. Stir in the sliced green onions and chopped parsley.
10. Remove from heat and let stand for 5 minutes before serving. Tip: This resting time allows the sauce to thicken slightly.
Absolutely divine! The étouffée has a velvety, thick sauce that clings to the tender shrimp. Serve it over fluffy white rice with extra green onions sprinkled on top for a fresh crunch.
Bourbon Glazed Shrimp Skewers
Gather your friends because these bourbon glazed shrimp skewers are about to become your new favorite grill obsession. They’re sweet, smoky, and perfect for any summer gathering—trust me, you’ll want to make these again and again.
Ingredients
– 1 lb large shrimp, peeled and deveined (I like to keep the tails on for easy handling)
– 1/4 cup bourbon (use a good-quality one—it makes a difference in the glaze)
– 2 tbsp soy sauce (low-sodium is my preference to control saltiness)
– 2 tbsp honey (for that perfect sweet balance)
– 1 tbsp olive oil (extra virgin is my go-to for a fruity note)
– 2 cloves garlic, minced (fresh is best here for maximum flavor)
– 1/2 tsp black pepper (freshly ground adds a nice kick)
– Wooden skewers, soaked in water for 30 minutes (to prevent burning on the grill)
Instructions
1. Soak 8 wooden skewers in water for 30 minutes to prevent them from burning during grilling.
2. In a medium bowl, whisk together 1/4 cup bourbon, 2 tbsp soy sauce, 2 tbsp honey, 1 tbsp olive oil, 2 minced garlic cloves, and 1/2 tsp black pepper until well combined.
3. Add 1 lb shrimp to the bowl and toss to coat them evenly in the marinade.
4. Cover the bowl and refrigerate for 15 minutes to allow the flavors to meld—don’t marinate longer to avoid the shrimp becoming mushy.
5. Preheat your grill to medium-high heat, aiming for 400°F, and lightly oil the grates to prevent sticking.
6. Thread the marinated shrimp onto the soaked skewers, placing about 4-5 shrimp per skewer for even cooking.
7. Place the skewers on the preheated grill and cook for 2-3 minutes per side, until the shrimp turn pink and opaque with slight grill marks.
8. Brush any remaining marinade onto the shrimp during the last minute of grilling for an extra glaze boost, but avoid raw marinade contact after this step for food safety.
9. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
A final touch that makes these skewers irresistible: the bourbon glaze caramelizes into a sticky-sweet coating, while the shrimp stay juicy and tender. Serve them over a bed of cilantro-lime rice or with a crisp salad for a complete meal that’s sure to impress at your next barbecue.
Spicy Shrimp and Grits
Craving something that’s both comforting and packed with flavor? Spicy shrimp and grits delivers that perfect balance—creamy, hearty grits meet juicy, kicky shrimp for a meal that feels like a hug with a little heat. You’re going to love how easy it is to whip up this Southern classic with a twist.
Ingredients
– 1 cup stone-ground grits (I always go for stone-ground—they have the best texture)
– 4 cups water
– 1 tsp salt
– 1 lb large shrimp, peeled and deveined (thaw them if frozen, but pat dry for a better sear)
– 2 tbsp olive oil (extra virgin is my go-to for that fruity note)
– 1 tbsp Cajun seasoning (adjust if you like it extra spicy)
– 1/2 cup heavy cream (room temp blends smoother)
– 1/2 cup shredded cheddar cheese
– 2 tbsp unsalted butter
– 1/4 cup chopped green onions (for a fresh finish)
Instructions
1. In a medium saucepan, combine 1 cup stone-ground grits, 4 cups water, and 1 tsp salt over medium-high heat.
2. Bring the mixture to a boil, then reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the grits are thick and creamy. Tip: Keep the heat low to avoid scorching.
3. While the grits cook, pat 1 lb large shrimp dry with paper towels and toss them with 1 tbsp Cajun seasoning in a bowl.
4. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
5. Add the seasoned shrimp to the skillet in a single layer and cook for 2–3 minutes per side, until pink and opaque. Tip: Don’t overcrowd the skillet for an even sear.
6. Remove the shrimp from the skillet and set aside on a plate.
7. To the cooked grits, stir in 1/2 cup heavy cream, 1/2 cup shredded cheddar cheese, and 2 tbsp unsalted butter until fully melted and combined.
8. Fold the cooked shrimp into the grits mixture and heat through for 1–2 minutes.
9. Garnish with 1/4 cup chopped green onions before serving. Tip: Let it sit for a minute off the heat to let flavors meld.
The grits are luxuriously creamy with a subtle corn flavor, while the shrimp add a juicy, spicy pop that’s totally addictive. Serve it straight from the skillet for a cozy family dinner, or top with extra green onions and a squeeze of lemon for a bright finish.
Southern Shrimp and Crab Boil
Whew, is there anything better than a classic Southern boil? You’re about to dive into a pot of pure comfort food that’s perfect for feeding a crowd.
Ingredients
– 2 lbs large shrimp, peeled and deveined (I leave the tails on for extra flavor)
– 1 lb lump crabmeat, picked over for shells
– 1 lb smoked sausage, sliced into 1-inch rounds (andouille is my favorite for that kick)
– 4 ears corn, husked and broken in half
– 1 lb small red potatoes, halved if large
– 1 large yellow onion, quartered
– 4 cloves garlic, smashed
– ¼ cup Old Bay seasoning (don’t be shy with it!)
– 2 tbsp salted butter
– 1 lemon, cut into wedges
Instructions
1. Fill a large stockpot with 4 quarts of water and place it over high heat.
2. Add the quartered onion and smashed garlic to the pot once the water is boiling.
3. Stir in the Old Bay seasoning until fully dissolved, about 30 seconds.
4. Carefully add the halved red potatoes to the boiling water.
5. Cook the potatoes for 10 minutes until they are just beginning to soften.
6. Add the corn halves and sausage rounds to the pot.
7. Continue boiling for another 5 minutes until the corn is bright yellow.
8. Gently place the shrimp and crabmeat into the pot.
9. Cook for exactly 3 minutes until the shrimp are pink and opaque.
10. Drain the entire contents of the pot through a colander.
11. Transfer the drained boil to a large serving platter.
12. Dot the top with pats of salted butter.
13. Squeeze fresh lemon wedges over everything before serving.
My favorite part is how the butter melts into all the nooks and crannies. The shrimp stay juicy while the sausage adds a smoky punch that plays so well with the sweet corn. Serve this right on the table with plenty of napkins—it’s meant to be eaten with your hands!
Savory Shrimp and Cheese Grits
Unbelievably comforting and perfect for any meal of the day, this savory shrimp and cheese grits dish combines creamy, cheesy goodness with perfectly cooked shrimp. You’ll love how the flavors come together in just about 30 minutes. It’s a Southern classic that feels both fancy and totally approachable.
Ingredients
– 1 cup stone-ground grits (the coarse kind gives the best texture)
– 4 cups water
– 1 tsp salt (I like sea salt for a cleaner flavor)
– 1 cup shredded sharp cheddar cheese (freshly grated melts so much better)
– 2 tbsp unsalted butter (room temp blends in smoothly)
– 1 lb raw shrimp, peeled and deveined (size 21-25 count works great)
– 2 cloves garlic, minced (fresh is key for that punch)
– 1 tbsp olive oil (extra virgin is my go-to for sautéing)
– 1/2 tsp paprika (smoked adds a nice depth)
– Fresh parsley for garnish (it brightens everything up)
Instructions
1. In a medium saucepan, bring 4 cups of water and 1 tsp salt to a boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the grits are thick and creamy. Tip: If they seem too thick, add a splash of water to reach your desired consistency.
4. While the grits cook, pat 1 lb of raw shrimp dry with paper towels to ensure they sear nicely.
5. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
6. Add the shrimp in a single layer and cook for 2 minutes per side, until pink and opaque. Tip: Don’t overcrowd the skillet—cook in batches if needed for even browning.
7. Stir in 2 cloves of minced garlic and 1/2 tsp paprika, cooking for 30 seconds until fragrant.
8. Remove the skillet from heat and set aside.
9. Once the grits are done, turn off the heat and stir in 1 cup of shredded cheddar cheese and 2 tbsp of unsalted butter until fully melted and smooth. Tip: For extra creaminess, let the grits rest off the heat for a minute before serving.
10. Divide the cheesy grits into bowls, top with the shrimp mixture, and garnish with fresh parsley.
Gloriously creamy and rich, the grits provide a smooth base that contrasts with the tender, slightly spicy shrimp. Serve it immediately while hot, and maybe with a side of crusty bread to soak up every last bit—it’s a dish that’ll have everyone asking for seconds.
Conclusion
Southern shrimp recipes offer endless delicious possibilities for any gathering. We hope you’ve found inspiration to try these dishes in your own kitchen! Share your favorites in the comments below and pin this article on Pinterest to save these irresistible recipes for later.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
