Ultimate New Orleans BBQ Shrimp and Grits

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One taste of my BBQ Shrimp and Grits, a divine combination of creamy parmesan cheese grits and succulent, briny, gulf shrimp sautéed in a bold and spicy Creole BBQ sauce, and you will be transported to the French Quarter in New Orleans.

In this recipe, fresh shrimp are cooked New Orleans-style and not cooked on a grill. Instead, they are sautéed in a skillet in a robust Worcestershire-based BBQ sauce with lemon juice, Creole seasoning, and butter.

Shrimp and grits in a small cast-iron skillet.

Cheddar and gruyere cheese are the likely suspects in most cheese grits recipes, but in this recipe, the smooth nutty taste of parmesan cheese balances out the spiciness of the BBQ shrimp, and it’s a marriage made in heaven.

With a blog name of Grits and Pinecones, I feel a special responsibility to ensure all of my recipes featuring grits, such as my Easy Creamy Cheese Grits, Southern Cheese Grits Casserole, and Make-Ahead Sausage and Grits Casserole, are extraordinary. This quick, easy, and flavorful Barbecue Shrimp and Grits recipe is that and more!

Here’s what’s in it:

A bowl of fresh shrimp and other ingredients to make shrimp and grits.

Shrimp – is the star of this party. Of course, fresh sweet gulf shrimp are best, but you can’t beat frozen shrimp for convenience. I always keep a bag of these versatile crustaceans in my freezer.
Lemon juice – brightens the flavor of the sauce and compliments the shrimp.
Worcestershire sauce – this veritable workhorse condiment with its sweet and savory taste adds a deep umami flavor to the sauce.
Creole seasoning – in addition to New Orleans, Creole and Cajun seasoning blends are also popular in the Lowcountry around Charleston, SC. It is a blend of peppers and spices that adds a bit of heat and a robust flavor.
Garlic – adds its characteristic earthy sweetness and delicious flavor.
Butter – brings a rich buttery creamy goodness to the sauce and gives it a beautiful sheen.
Kosher salt and black pepper – enhances all of the dish’s flavors and brings them together into one harmonious dish.
Quick grits – if shrimp is the star of this party, grits set the stage where the star can shine. I prefer the texture of quick grits to regular, but if you are a fan of regular, by all means, use them instead.
Parmesan cheese – often called the “king of cheeses,” parmesan cheese adds a sweet, nutty taste to the grits and complements the BBQ shrimp. If you like cheese grits, you will love parmesan cheese grits, and I know you will love my Cajun Shrimp and Grits recipe.
Heavy cream – adds a wonderful rich creaminess to the grits. If you are trying to save calories, you can substitute whole milk or half-and-half, but it will not be quite as creamy.

Here’s how to make it:

To make the sauce for the BBQ shrimp, combine the lemon juice, Worcestershire sauce, black pepper, creole seasoning, and garlic in a large skillet placed over medium-high heat.

Worcestershire sauce and creole seasoning in a skillet.

When the sauce comes to a boil, add the shrimp and cook until they turn pink and opaque, which should take about two minutes. (If your shrimp are larger or smaller than what’s called for in this recipe, adjust the cooking time accordingly. Do not cook the shrimp too long, or they will be tough.)

Shrimp cooking in BBQ sauce in a skillet.

Use a slotted spoon to remove the cooked shrimp from the pan. Set the shrimp aside and cover to keep warm.
Reduce the heat under the sauce to medium, and add the butter, a few cubes at a time, whisking constantly. Continue whisking and add the rest of the butter, a few cubes at a time, and wait for the butter in the sauce to melt before adding additional butter.

Butter being whisked into a BBQ sauce in a skillet.

When all the butter has been added and melted, and the sauce is smooth and creamy, remove it from the heat and cover to keep warm. Set aside.
Bring five cups of water to a boil in a large saucepan over high heat. When the water comes to a boil, add the grits and salt. Reduce the heat to low and cook for seven minutes, whisking every minute or so to prevent lumps.
Stir in the pepper, butter, and cream and mix well. Remove from the heat and add the parmesan cheese. Stir until the cheese has melted.
To serve it, add the shrimp to the BBQ sauce and stir to coat it.
Divide the grits into four bowls and top with equal amounts of BBQ shrimp and sauce.

If desired, garnish with parsley. Serve immediately.

BBQ shrimp and grits with lemon slices for garnish.

Frequently asked questions:

What are grits?

They are dried corn kernels that have been ground into a coarse meal.

There are three main types:
–Regular which includes coarse or stone ground takes 30-60 minutes to cook.
–Quick, which are finer ground and cook in seven minutes. I usually use “quick” grits in most of my recipes and what I used in this one.
–Instant, only take a minute or two to cook in the microwave. For the best results, I do not recommend instant grits.

What’s the difference between grits, cornmeal, and polenta?

All are made with ground-up corn kernels. Polenta is made with a specific kind of corn, and cornmeal is just a finer grind. They all have a mild corn flavor, and, in most recipes, you can substitute polenta for grits and cornmeal for polenta. However, the texture of the dish may be affected.

What to serve with it?

At our house, this is a stand-alone entrée, but a slice of my Sausage Cheese Bread or a serving of Hoe Cakes would be an excellent addition.

If you are serving BBQ Shrimp and Grits for brunch or to company, you might want to round it out with one or more of these southern dishes: Southern Collard Greens, Southern Broccoli Salad, Old Fashioned Southern Ambrosia, Cornbread Salad, or Southern Fried Cabbage with Bacon.

If you are making this recipe to celebrate Mardi Gras, be sure to whip up a Hurricane Cocktail to make it a party!

Can you make it ahead?

This is a tricky proposition, and I don’t recommend it for the best results. However, in theory, you could make the grits ahead and warm them up before serving. The grits will thicken as they cool, so you will need to add some additional liquid and whisk to ensure there are no lumps. You could also make the BBQ sauce ahead, but I would not cook the shrimp or add the butter to the sauce until just before you are ready to serve it.

How to store leftovers?

If you have the option, cover and store the grits and BBQ shrimp and sauce separately in the fridge for the best results. If not, and you have already combined everything, store them together, but be careful not to overcook the shrimp when reheating the dish.

Sharon’s tips:

If you would like to add another layer of flavor to your grits, you can substitute chicken or even shrimp stock instead of cooking them in water.
To reheat cold grits, place them in a saucepan over low heat on the stove and add more liquid. Use a whisk and keep whisking until they are smooth and lump-free. If they are too thick, keep adding more liquid until they are the consistency you like.
I like my grits on the thin, looser side, and this recipe and the amount of cooking liquid it calls for reflects that. If you want yours thicker, reduce the amount of liquid you add.
If you don’t have parmesan cheese, feel free to substitute sharp cheddar, gouda, gruyere, or even a Mexican or Italian blend of cheeses.
Take your time adding the butter to the sauce. If you add it all at once before some of it has a chance to melt and become incorporated in the sauce, you can run the risk of it “breaking”, that is, the fat and the liquid become separated. If you notice your sauce looks like it is “breaking” or separating, stop adding the butter and whisk until it becomes emulsified again, and then slowly add the remaining butter.

More cheesy recipes :

If you like this recipe, you might also enjoy these popular recipes on my blog: Southern Spicy Tomato-Cheese Grits, Southern Pimento Cheese, Cauliflower Cheese Bake, Southern Baked Mac and Cheese, and Creamy Shrimp Pasta with Blue Cheese.

If you are like me and love any dish with barbecue sauce, I think you might also like my Oven-Baked Baby Back Ribs and Dry Rub or Pulled Pork Sandwiches with Balsamic BBQ Sauce.

★ If you make this recipe, please consider rating it and leaving a comment. I’d love to know how you liked it!

Thank you so much for visiting Grits and Pinecones. I hope you’ll come back soon!

📋 Recipe:

**This recipe was originally published on June 13, 2018. It was republished on February 20, 2022, with a new ingredient photo, the addition of a FAQ section, and expanded tips.