Shrimp and Grits with Chorizo
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As far as Southern Food goes, the classic Shrimp and Grits with Chorizo is up there with Biscuits and Gravy, Mac and Cheese, and Fried Chicken as staples of the region. A big ol’ bowl of Shrimp and Grits is a warming, hearty dish that warms your inside and out. It is the epitome of comfort food. Our Shrimp and Girts with Chorizo Recipe sticks very true to the classic method of making this famous dish. Because, why mess with the classics when they’re just so good the way they are?

This dish has all the hallmarks of a flavor combination that just doesn’t make sense. But it just works! First of all, you’ve got Corn paired with Seafood. Corn is typically grown in the Midwest, nowhere near the ocean! You’ve got a Surf and Turf combination which, while fun at Steakhouses isn’t usually a typical combination for most regular households’ dinners!

Finally, there’s a bunch of cheese in the Grits (because Cheesy Grits are simply the best way to prepare Grits), which, when paired with Seafood always seems like a weird combination

Regardless, all these bizarre combinations come together in such a unique way that this dish is completely balanced, while packing an unbelievable amount of flavor

Shrimp and Grits whole cooked Shrimp
Prepare the Shrimp by removing the shells and deveining them. However if you like, keep a few whole for a lovely presentation

Peel and Devein the Shrimp before cooking

As always with Seafood, try to get the freshest you can. Avoid the frozen Shrimp and go straight for the fresh, whole Shrimp for the best flavor. It will require a little bit more work to peel and Devein the Shrimp before cooking, however it is worth it for the flavor. You can also save the Shrimp heads and shells to make an amazing Shrimp Stock for later. You can make all kinds of delicious soups and dinners with Shrimp Stock. Well worth keeping those shells!

If you’re unfamiliar with the best ways to peel and devein Shrimp don’t worry. We’ve got you covered! Head over to our YouTube Channel where we’ve got a great video on the easiest way to peel and devein shrimp

You can keep a couple of Shrimp whole and cook them the same way as the peeled Shrimp. These whole Shrimp can be used as a garnish to add a bit of character to the dish right before serving. This is an optional step, it does look nice on the plate however

This dish is all about timing the cook of the Grits with the cook of the Shrimp at the same time

Grits are easy to make, and taste absolutely delicious. The only challenge with Grits, however, is they do start to dry out almost immediately once they are cooked. So, to achieve the best consistency possible for your Shrimp and Grits with Chorizo dish you need to time the cooking of the grits with the cooking of the Shrimp perfectly

Grits will take about 25 minutes to cook. The Shrimp & Chorizo will take about 15 minutes. Therefore, 10 minutes into the Grits cooking, begin to make your Shrimp and Chorizo. That way as soon as your Grits are done, you can combine them all together for the most beautiful textured and flavored meal

Grits and Chorizo cooking at the same time
Cool the Chorizo and the Grits simultaneously to ensure everything in the dish comes together at the same time

While not critical, this is our preferred recommendation for the best tasting and textured Shrimp and Grits with Chorizo dish. Grits are quite a hearty ingredient however, so you can always make the Grits in advance and then re-heat them when you’re ready to make the Shrimp and Chorizo. We’ve got a whole article on perfecting Cheesy Grits here so get all the specifics on this wonderful ingredient

Simply put, to re-constitute the Grits so they’re lovely and Creamy we recommend adding a splash of Milk with them in a microwave safe bowl. Mix it together then simply warm them up in the microwave. The Milk will help to get that lovely Grits texture like they’ve just been freshly prepared

Fry off the Chorizo first to release all the delicious flavors

When preparing the Shrimp and Chorizo the best approach is to first fry that beautiful Chorizo off in a frying pan for about 7 – 8 minutes. This will not only cook the Chorizo and get it slightly charred and delicious, but all the fat and flavor from the Chorizo will end up in the frying pan. The Shrimp then go into the pan to soak up all that amazing flavor!

When cooking the Chorizo make sure to break it up with a wooden spoon once it goes into the pan. If the Chorizo has come with a casing, please remove it before cooking. Our goal is for the Chorizo to naturally break up into bite sizes pieces as it is cooked. This is a rustic dish, so there is no need to slice it before cooking. Just let it break up naturally as it’s cooking

Shrimp and Grits top view
The Chorizo adds a spicy, richness to the overall dish

The Shrimp will simply drink up all that delicious Chorizo Flavor as it is cooking and, when you add a little bit of Broth to the dish will make the most amazing sauce to mix in with the Grits

Recipe Details


4 people

Prep time

15 minutes

Cooking time

25 minutes

Total time

35 minutes

Shrimp and Grits with Chorizo Recipe


  • 1 ½ lbs. Shrimp, peeled and deveined
  • 1 lb. Chorizo Sausage
  • 1 cup Stone Ground Grits
  • Juice of ½ a Lemon
  • 1 Lemon, cut into segments
  • 4 ½ cups of Chicken Broth (recipe here)
  • ¼ cup Parmesan Cheese, grated
  • 1 cup Cheddar Cheese, grated
  • 2 tbsp. Unsalted Butter
  • 200g / 7 oz. Heavy Cream
  • ½ cup Scallions, chopped
  • Salt and Pepper


  1. Add 4 cups of Chicken Broth to a medium saucepan and bring to a boil, then add the Grits. Stir well, then drop the heat to a simmer. Cover and cook for 25 minutes, stirring occasionally
  2. After 10 minutes of the Grits cooking, start to make your Shrimp and Sauce. add the Chorizo into a large frying pan over medium heat. Break the Chorizo up as it is cooking with a wooden spoon, so it forms bite sized chunks. Cook for 7-8 minutes stirring occasionally, then remove from the pan and set aside
  3. In the same frying pan, add the chopped Onion and stir to incorporate all of the remaining fat from the Chorizo. Cook for 4-5 minutes, then add the Garlic and cook for a further 1 minute
  4. Add the Shrimp into the Pan and cook for 2 minutes. Flip them and cook for a further 1 minute until they are just cooked and a light pink color
  5. Add the remaining ½ cup of Chicken Broth to the pan and cook for 2 minute, then turn off the heat. By this time the Grits should be done
  6. To finish the Grits, remove from heat then add the Butter, Parmesan Cheese, and Cheddar. Mix well to combine and add 1 tsp. of Salt and ½ tsp of Pepper. Check for seasoning and adjust if necessary
  7. Spoon the freshly cooked Grits into the Frying Pan containing the Shrimp. Add the Chorizo back to the pan along with the Lemon Juice. Mix well to combine
  8. Check for seasoning and finish by sprinkling with chopped Scallions. Serve family style or on individual plates with some fresh Lemon wedges on the side

Shrimp and Grits with Chorizo ready to serve
A beautifully cooked Shrimp and Grits with Chorizo Dish. Creamy Grits and delicious Shrimp


For a nice presentation, remove several of the cooked Shrimp from the frying pan before you add the Grits. Then, place the cooked Shrimp on top of the grits or individual serving plates right before serving

That is our recipe for a classic Shrimp and Grits with Chorizo. Speaking of Classic Dishes, we’ve got a whole bunch of them on this website. Here are a handful of our favorites that we recommend you check out

Happy Cooking!

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